Here are some of my favorite things. Kind of a mix of tips for beauty, health and reducing stress. View my video blog to discover inexpensive “finds”.
And let me know some of your favorite things!
Namaste,
Suzanne
If I were to share only one important tip for reducing stress, this is it. I literally changed my life by softening my eyes and relaxing into everything. This important video touches on the most profound benefits of yoga.
Before I practiced yoga, my adrenals were so maxed out that it I could actually feel the pain in my adrenal glands in my body. Not a good feeling let me tell you. I was a very stressed person and as such, I didn’t have room for much compassion and love because I was struggling so much with my body.
I’d love to hear your feedback. I wish you peace and happiness.
Namaste,
Suzanne
To me, beauty is profound. Having beautiful things in my life is as important as the breathe. It’s a way to cultivate moments of joy, gratitude for life and to practice living in the moment. Consider what you deem beautiful. For me, flowers bring me great happiness and peace. I also love to gaze at an arrangement of my favorite produce, a collection of fruit and vegetables. I often use a large bowl of lemons and limes as a centerpiece.
This week try bringing some beauty into your life. Bring something beautiful to work so that you can rest your mind and heart throughout the day.
And let me know what you find beautiful.
Namaste,
Suzanne
P.S. This beautiful bouquet of flowers was $5.99 at Trader Joes. 🙂
As this video attests, I am so sick today with a head cold and looking my worst. My body seeks comfort – lots of sleep, liquids and comfort foods. The epitome of comfort foods for general illness is chicken soup. It’s easy to eat and easy to digest. As sick as I was today, I took some time to make my famous chicken noodle soup. This is light years better than canned soup. Here’s my recipe:
2 – 3 tablespoons of olive oil (divided)
3/4 pound of chicken
2 cloves garlic, minced
3 green onions, thinly sliced
1 shallot, minced
3 carrots, finely diced
3 stalks celery, finely diced
1/2 c. shiitake mushrooms, sliced
1 tablespoon of soy sauce (mushroom flavored preferable)
5 c. chicken broth
2 c. egg noodles, cooked
1/2 c. parsley, finely chopped
white truffle oil (optional: to drizzle on top)
In stockpot, heat 1-2 tablespoons of olive oil; add chicken and cook with garlic. Remove from pot. Add additional oil and onions, shallot, carrot, celery, and mushrooms. Cook until vegetables just start to soften. Add soy sauce. Deglaze with chicken broth and bring chicken broth to boil. Reduce heat and cook for 20-30 minutes. Add chicken, cooked egg noodles and parsley and simmer for 15-20 minutes. Add additional stock or water if necessary.
Here’s a lovely pad Thai that honors the Thai flavors but omits the greasy quality of some American restaurant styles. I’ve been to Thailand several times. Many believe the food there is the best in Asia. I agree. The key is fresh ingredients and not skimping on ingredients. This is my own recipe, with more vegetables and meatless. A more traditional version would add pork and dried shrimp.
2 to 3 tbsp of peanut oil
1 tbsp of sesame oil
2 cloves garlic, minced
2 green onions, thinly sliced
8 oz. extra-firm tofu, marinated in 1/4 c. soy sauce
1/2 c. sliced shiitake mushrooms
1/2 c. mung bean sprouts (plus more for topping)
1/2 c. carrots cut into matchstick sized strips
1/2 c. red pepper cut into matchstick sized strips
1/4 c. cilantro (plus extra for topping)
2 eggs slightly beaten
8 oz. medium brown rice stick noodles
juice of 4 limes
3 tpsp of fish sauce
3 tpsp of palm sugar
1/2 tsp of crushed red pepper
1/4 c. light coconut milk
Cilantro, chopped
Lime, cut into wedges
peanuts, crushed
scallions, thinly sliced
mung beans
Cook noodles for 5 minutes in boiling water. Drain and add immediately to stir-fry or noodles will stick together.
In small bowl, combine ingredients for sauce, stirring until sugar is dissolved.
Heat wok or large pan over high heat. Add 2 Tablespoons of peanut oil and sesame oil plus garlic and scallions for 30 seconds. Add tofu for 1 minute. Then vegetables. Add egg, stirring to scramble after 30 seconds. Add sauce and cook until mixture is steaming and most of the liquid has evaporated. Add noodles and finish with garnish and serve.
Here’s a tip for healthy living. We all seem to suffer from allergens or congestion at some point. Some of us on a daily basis. A neti pot has long been used in the yoga community as a natural form of therapy for allergies and as a preparation for pranyama – the important breath work of yoga.
Most yoga studios sell neti pots. They are also easy and inexpensive to buy online.
I’d love to hear your experiences. Care to share?
Namaste,
Suzanne
What exactly is “healthy living”? Who sets the rules? How do we decide what’s right for us? In this video, I share some thoughts on yoga’s approach to healthy living.
Namaste,
Suzanne
If you are looking for ways to get more fruits and vegetables into your diet, consider juicing. It’s fast, fun and very nutritious because it delivers micro nutrients quickly into the body. I actually have always loved fruits and vegetables served in any form – raw or cooked, but I like juicing because it tastes great.
So check out today’s video on juicing and get my tips and tricks. Adding this healthy habit is a great way to prepare for the start of our 28 Day Yoga Challenge on February 1st.
Namaste,
Suzanne
suzanne morgan yoga & nourish ayurveda 