Equinox: a time to balance

The 23rd Sept is equal day and night hours, it is the equinox. A time to reflect on how we can bring balance to our lives.

Our yoga class gives us the opportunity to observe with total attention. This is something to aim for in all of life’s activities, however, in our yoga practice we can train for such concentration. You may have heard it referred to as ‘Mindfulness’, a concept from Buddism, embraced by western psychology, and gone totally mainstream.

At the Equinox you may become aware that you are more energetic or aware of the need to stop and smell the new blooms. A strong sense of what is needed for this balance maybe available if you listen.

Instead of making a judgement when observing your body or mind-heart or life force,  trying to discover why or how any imbalance has occurred, make a resolution to simply take action.

If possible try this yoga posture now. Eg Tadasana, Mountain pose: Stand with your feet under your hips, lift the toes and spread them, place them down. Bring your attention to the big toe ball, the little toe ball and the heel, the sides, inside and outside of the feet. Observe the other muscles that may support the function of the feet. Resolve to stand evenly on your feet and sway back, forward, side to side and activate muscles that ensure you feel the three arches of the feet.

Eg2 If your mind is distracted gently focus on the architecture of your body and your proprioception, where your body is in space. Your spinal alignment. Where your centre is. Weight evenly diatributed. Follow your breath, relax and use your dristi, your gentle gaze, to focus on the task at hand.


LISTEN BELOW FOR THIS GUIDED BREATHING AND VISUALISATION FOR BALANCE

Analoma Viloma

Balance Meditation

Bring attention to the spaces around you and release from the sensual experiences.

Three deep sighs and release attention from the breath and move to the body.

Alternate attention at each side of the body (from the extremities inward guided relaxation).

Rest at the heart centre, just observe the energy at the centre of the chest.

Release attention from the body and move to the place of thought, imagination &memory.

Come to present moment awareness.

Imagine you are perfectly still , balanced and serene floating in lake with a sand bottom, the sky reflecting a turquoise hue, …………… enveloped in the colour, light, buoyant and refreshed.

Allow your focus to move to any imbalance you have observed in your body, mind-heart or energy.

If and when you make such and observation, do not chase thoughts of explanation, although euphonies and realisations may spontaneously occur. Just observe without criticism, without judgement, perhaps being a little light-hearted about “Oh look how I do that?” being curious, “That’s interesting how I respond that way”.

From here you may like to enquire into how to allow balance to arise in your body, mind-heart, energy. “how can I take action to redress the imbalance??”

Once again do not chase an answer. It may come now, it may come later when you awareness returns to the place of asymmetry or imbalance in everyday life.

Trust that you have all the tools to know what action to take within you.

Just resolve now to take action when it is clear what action will be helpful.

Release and traces of this observation and enquiry into serene blue of that lake that surrounds you.

Rest now in silence.

Red Meat and Bitter greens

Lean beef is a wonderful source of protein but so is kangaroo, lamb or goat. All of which would work perfectly with this salad. The yoga approach to meat consumption (we are not all vegetarians) is to eat small amounts of meat compared to our vegetable content on our plates. I eat red meat for iron and it makes me feel good. Of course its your yoga and you must do what is right for your body and philosophy.
Try growing your own bitter greens in the garden or in a pot on the balcony. The fresher you can get your greens the more nutrients they have, and the crunchier the salad.

IMG_0833.JPGIngredients
Marinade
1/2 brown onion
3 bay leaves
1-3 cloves garlic smashed
1 glass of red wine
6 peppercorns
2 tablespoons olive oil

1 eye fillet, kangaroo fillet/rump, lamb/goat backstrap marinated for at least 4hrs or overnight is preferable.
Enough Bitter greens or Mixed leaf salad to cover your platter abundantly: try using lots of colours and shapes for nutrient and visual variety eg. chickory, raddichio, sorrel, rocket (agrulia)
10 large basil leaves finely sliced
Balsamic vinegar, the best you can afford
Olive Oil

Method

1. Barbecue or pan fry meat till medium rare to rare. and crusty on the outside.
2. While its cooking dress leaves lightly with a little salt, vinegar and oil.
3. Rest meat for 10mins covered.
4. Slice meat finely and arrange over the leaves.
5. Pour juices over meat, a little drizzle more of balsamic and olive oil, salt, pepper and sprinkle with basil.

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Fennel and Apple Salad

A refreshing salad treat, ideal with fish.
This is the easiest recipe without doubt. If you have a mandolin it takes about a minute to prepare. I don’t really recommend making this more than a couple of hours ahead because both the fennel and apple will brown after a day even with the lemon juice on it.

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Ingredients
Fennel with its tops
Sweet apple like a pink lady
lemon juice
option parmesan cheese
Method
Finely slice fennel bulb and apple
dress with lemon juice and sprinkle the finer fronds from the fennel tops over the top
Option grate parmesan cheese with a potato peeler and sprinkle on top
eat

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