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  971 NW Spruce Ave Ste 101, Corvallis, OR  |  541-224-6566  |  My Account  |

12:27 pm

Celebrate Yin

As the fall season progresses, we begin to notice the longer nights and colder temperatures. My scarves and hats are back, as is my raingear! The beautiful fall leaves are dropping to the ground, making a cozy blanket over fall gardens and lawns. The farmer’s market abounds in root vegetables like beets, carrots, and potatoes. You could say that yin is increasing around us daily.

Since we are part of the natural world, our day-to-day experience may also be changing. I’m eating more soup and baked foods, and enjoying an evening cup of tea with a good book most nights. We can also mirror the energy of the season in our yoga practice by slowing down and increasing time for meditation and relaxation.

In my Yin Yoga classes, floor supported poses are held for 2-4 minutes at a time. This targets the yin tissues of the body – the deeper muscles, connective tissue and fascia. Working with the rhythm of the season, this 1.5 hour class includes longer time for meditation and pranayama.

Consider how you can honor this season, whether by attending a yin or restorative yoga class, roasting up a tray of root vegetables, starting a meditation practice, or whatever you are drawn to.

Here is a simple recipe for roasted root vegetables to get you started:
Dice up enough root vegetables to make an even layer in your roasting pan or big baking dish (ideas: peeled beets, potatoes, carrots, etc). Mix in some olive oil to coat, salt, pepper, and dried herbs if you are using them. Bake at 450 degrees for about 30 minutes, then give them a stir and add some roughly chopped garlic and fresh herbs if you didn’t use dried. Roast for about 10 more minutes or until done to your liking.

Sign up for Yin Yoga on 12/14/15 HERE