Detox with a Challenging Kapha-Balancing Yoga Flow.@Yoga_Journal
Yoga Journal
Supercharge your spring with this fun, Ayurveda-informed, fitness-inspired sequence for finding strength, endurance, and a fresh start.
Detox This Spring with a Challenging Kapha-Balancing Yoga Flow
Supercharge your spring with this fun, Ayurveda-informed, fitness-inspired sequence for finding strength, endurance, and a fresh start.
Open up your heart..
“It’s definitely not broken..but you may have pulled a hammy”
- getpt1stA little something to make you smile.#GetPT1st #physicaltherapy #physicaltherapist #medicaljokes #hamstrings #puns
Detox with a Challenging Kapha-Balancing Yoga Flow.@Yoga_Journal
Yoga Journal
Supercharge your spring with this fun, Ayurveda-informed, fitness-inspired sequence for finding strength, endurance, and a fresh start.
Detox This Spring with a Challenging Kapha-Balancing Yoga Flow
Supercharge your spring with this fun, Ayurveda-informed, fitness-inspired sequence for finding strength, endurance, and a fresh start.
Red Bean and Coconut Rice.@Yoga_Journal
Red Bean and Coconut Rice
This colorful rice plate is a great stand-alone dish or the perfect base layer for another protein.
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The sweetness of the onion and the coconut milk complements the saltiness of the rice, so ensure you season this dish well. You can use red onion if you want a sweeter flavor and add a couple of finely diced fresh green chilies along with the onion, if you’d like more heat. The rice gets a beautiful pink color from the red kidney beans that looks pretty served with a mixed green salad, such as lettuce and sliced avocado.
See also Tias and Surya Little’s Elemental Bowl Has Everything You Need for Optimal Vitality
- Duration
- 4Servings
Ingredients
- 1 large onion, finely sliced
- 4 garlic cloves, finely chopped
- 1 1/4 cups basmati rice, washed and drained
- 1/2 x 14 oz. can red kidney beans, drained and rinsed
- a big handful of fresh cilantro, finely chopped (stems and all)
- scant 1 cup coconut milk mixed with the same amount of cold water
Preparation
Heat 2 tablespoons of sunflower oil in a heavy-based saucepan and fry the onion and garlic on high heat for 3–4 minutes, then reduce the heat to medium and fry for a further 2 minutes, or until soft.
Add the rice and fry for 30 seconds, without stirring too much, then add the kidney beans, cilantro, and some salt and black pepper to taste.
Pour in the coconut milk and water mixture. Bring to a boil, then stir the rice once and cover. Reduce the heat to the lowest setting and simmer for 12 minutes without lifting the lid.
Remove from the heat and leave the pan, covered, for a further 5 minutes to allow the rice to finish cooking in the steam.
Remove the lid, fluff up the rice with a fork, and serve hot.
Excerpted from Indian in 7: Delicious Indian Recipes in 7 Ingredients or Fewer by Monisha Bharadwaj, Kyle Books 2019. Reprinted with permission.
Bassa Iron Monster Yoga Girl
BASSA IRON MONSTER YOGA GIRL KNITTED FITNESS BRA IN BLACK
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It never gets easier….
Open up your heart..
Red Bean and Coconut Rice.@Yoga_Journal
Red Bean and Coconut Rice
This colorful rice plate is a great stand-alone dish or the perfect base layer for another protein.
-
The sweetness of the onion and the coconut milk complements the saltiness of the rice, so ensure you season this dish well. You can use red onion if you want a sweeter flavor and add a couple of finely diced fresh green chilies along with the onion, if you’d like more heat. The rice gets a beautiful pink color from the red kidney beans that looks pretty served with a mixed green salad, such as lettuce and sliced avocado.
See also Tias and Surya Little’s Elemental Bowl Has Everything You Need for Optimal Vitality
- Duration
- 4Servings
Ingredients
- 1 large onion, finely sliced
- 4 garlic cloves, finely chopped
- 1 1/4 cups basmati rice, washed and drained
- 1/2 x 14 oz. can red kidney beans, drained and rinsed
- a big handful of fresh cilantro, finely chopped (stems and all)
- scant 1 cup coconut milk mixed with the same amount of cold water
Preparation
Heat 2 tablespoons of sunflower oil in a heavy-based saucepan and fry the onion and garlic on high heat for 3–4 minutes, then reduce the heat to medium and fry for a further 2 minutes, or until soft.
Add the rice and fry for 30 seconds, without stirring too much, then add the kidney beans, cilantro, and some salt and black pepper to taste.
Pour in the coconut milk and water mixture. Bring to a boil, then stir the rice once and cover. Reduce the heat to the lowest setting and simmer for 12 minutes without lifting the lid.
Remove from the heat and leave the pan, covered, for a further 5 minutes to allow the rice to finish cooking in the steam.
Remove the lid, fluff up the rice with a fork, and serve hot.
Excerpted from Indian in 7: Delicious Indian Recipes in 7 Ingredients or Fewer by Monisha Bharadwaj, Kyle Books 2019. Reprinted with permission.
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