Here’s a brilliant infomercial you’d wish Coke had made themselves:
I’m thrilled that this kind of information is spreading independently and that people are no longer buying into the BS of smart big-money marketeers. Money-hungry manufacturers have been feeding us rubbish for too long. Not to mention that they (just like tobacco-manufacturers before they were stopped) are deliberately using ingredients like high-sugar or sweetener content in their products, so that people – particularly children who don’t know better – would get hooked and buy all the more, undermining their health in the process.
Guys: seems like The Food Revolution is here and there’s simply no stopping it. Let’s all join the bandwagon and keep spreading the word.
This coming week will be my last as a full-time yoga instructor, at least for a while. Although I have relished this past year-and-a-half working full time with yoga and health, I recently got a very interesting offer, which means that for the coming year I’ll be doing a wealth of other things. What happens after that will probably show in time. I’m a great believer in things happening for a reason, so this seems just right for now.
Even though I’ve loved this job and greatly enjoyed meeting all the wonderful people I’ve had the pleasure to get to know through it, it’s been a hectic year. I’ve managed to keep up my own practice, but at times doing yoga has felt more like a job than a journey towards myself – which to me is a sign of there being too much of a good thing.
Admittedly, it’s not smart to move on just when you’ve gotten the ball rolling and there’s a demand for your classes. But then yoga has never really been about business to me. It was always a journey to discovering what I can do and who I am. The business-side of it just came along, which is not to say that I didn’t do a lot of work to make it happen. Of course I did. It was just never a main motivator. Therefore I’m not sad to see it go either. I’ll still have yoga and I’m actually looking forward to focusing on my own practice for a while.
But of course I’ll miss all my wonderful students and the warmth they’ve shared in each encounter. I wouldn’t trade a day of it and I’ll always treasure these moments and memories. They’ve made my life richer and added more value than any other part of this experience.
Even if I won’t host any more day-to-day classes, I’ll still continue with workshops and courses, probably with all the more enthusiasm and joy. Info about these events will be posted here and through Facebook (link on your right) and you’re all warmly welcome.
Thank you for letting me be a part of your journey.
While browsing, I often stroll over to MindBodyGreen, which is an interesting site for anyone keen on health issues. Today this text by yoga teacher Ally Hamilton caught my eye. Click this link for the full version, or just munch on the lines quoted below. So beautifully put and so true:
It’s important to remember there are roughly seven billion people on the planet at this point, and only one YOU. You’re made up of about 100 trillion cells that have never come together in exactly the same way before, and won’t again. You have a particular song to sing, and if you don’t belt it out, that’s a song the world never gets to hear.
If you’re doubting whether or not you have something meaningful to offer, consider that no one but you has had your experiences, your memories, your ideas, your fears or your dreams. You have a unique perspective, although the themes of your life are likely to be universal. You never know how you might shine a light for someone else simply by sharing what’s in your heart.
This weekend I finally finished my RYT-200 yoga teacher studies. Now, certificate in hand, I’m feeling very grateful towards all the people who’ve helped me on the way. I’m sending my warmest thoughts to you all. Couldn’t have done it alone.
Also: greetings to all my wonderful course mates. It’s been a blessing to get to know you and you’ve all made this trip even more valuable through sharing with me your knowledge, your thoughts and your passion for yoga. Let’s keep in touch and go on sharing all that we can. Together we’ll stay strong. Namaste!
This blog has really lived a yin existence of late… But that’s just because great things have been in the making. One of these is the fact that I’m soon to finish my last stretch of yoga teacher studies. While reading up for the course, I stumbled upon these old words of wisdom:
God grant me the serenity to accept the things I cannot change.
Grant me the courage to change the things I can change.
And grant me the wisdom to know the difference.
I’ve heard this old prayer many times before. But when it comes to yoga practice, I’ve been too absorbed in my fast, productive and dynamic yang ways to truly appreciate it. In secret, I’ve thought there’s surely not much I can’t change if I need to. Having studied the art of yin, I’m slowly learning that some things can be left just as they are. Just observed and then accepted.
For a better explanation, I’ll quote the author of Yinsights, Bernie Clarke: Accepting the things we cannot change is the serenity of yin. The courage to change what needs to be changed is yang. Harmony or balance in life comes from having the wisdom to know the difference. This wisdom cannot be given to you or taught to you. It must be earned and learned through your own experience.
Having both studied, practiced and taught yoga intensely for over a year now, I’m very happy about this latest revelation granted to me. My practice is evolving and taking on new dimensions, and so is my working life. New challenges lie ahead and I will sincerely try to apply to them the wisdom of far greater thinkers than myself.
Om Lokah Samasta Sukhino Bhavantu!
In so many ways the end of summer is the best season. For one thing, there’s all this fresh food to enjoy. My particular favourite this year has been chanterelles. I’ve been experimenting with them quite a lot and here’s the latest result: an almost alarmingly delicious pie made without any flour. Decidedly LCHF = LowCarbHighFat – just the way I like food to be.