Dog days of Summer are here!
Happy July Yoginis!
I love the whole month of July, probably because it’s my birth month and it’s also the anniversary of Blissful Yoga!
On July 12, Blissful Yoga will have her 4th anniversary!
Happy Anniversary Blissful Yoga!
(-Join us on Saturday, 7/14 for a complimentary AMAZEBALLS Chakra Musical event!!!!! For our existing clients, see details below!!!)
Blissful Yoga set her “R O O T S” down in the month of July. This is also the month when our country set her roots in independence!
So, we can say that July is the month of our Root Chakra. This is the originating point, the
Muladhara/Mooladhara Chakra in Sanskrit. Muladhara means root support.
Chakras are vortex energies inside of our spines that spin like computer discs. Like computer discs, these energetic centers carry and store all of our life experiences from information to feelings to experiences to thoughts from this lifetime and others.
The Root Chakra is physically connected to the root of our spine, the tail bone, and goes down our legs and into our feet. The element associated with this Root Chakra is the element of earth.
“To heal our relationship to our bodies to to heal our relationship with the earth. To regain our ground is to regain our aliveness, and the foundation of all that follows.”
The Root Chakra holds our sense of survival, safety, our right to exist, and our family/ancestor energy is stored here. If this center is balanced we feel physically healthy, prosperous, balanced, grounded and prosperity flows.
However, when this center is out of balance it can leave one feeling unrooted, sluggish, fearful, restless, and heavy or underweight depending if this chakra center is out of balance in an excessive way or a deficient way.
As our country celebrates her birthday tomorrow, I invite you to contemplate her roots and your own roots.
Take time and connect to your roots. You can do this by spending time with your family and also outside in nature with Earth. As you walk, pay attention to how your legs and the base of your spine feels. What messages does this part of your body have for you?
Our bodies are always speaking to us. When we take the time to listen and acknowledge the wisdom of our bodies, healing begins to flourish and in the case of our first chakra, we begin to feel rooted and grow deeper into our sacred selves.
This month at
our focus is on
being deeply rooted with our Muladhara Chakra.
And, don’t forget to feed your first chakra too! See the bottom of this email for a delicious veggie burger recipe!
Shanti’ – Peace,.
SACRED EMPOWERMENT MENTORING IS A
JOURNEY OF THE CHAKRAS – JOURNEY OF YOUR SOUL!
THE MOST SACRED PLACES IN THE ENTIRE WORLD ARE HELD WITHIN OUR BODIES.
IN SACRED EMPOWERMENT MENTORING WITH PARVATI VICTORIA GOODWIN, WE GO ON A PILGRIMAGE OF YOUR BODY AND SOUL FOR A PROFOUND INNER EXPERIENCE WHICH AWAKENS YOU TO CONQUER YOUR HIDDEN FEARS
OPEN THE DOORWAY TO EXPRESSING YOUR DEEPEST DREAMS AND VISIONS FOR YOUR SOUL’S HIGHEST EVOLUTION.
Are you ready for your Highest Self to emerge?
Parvati Victoria is available for deeper mentoring and support, empowering you to feel comfortable and strong in your body, learn how to deeply trust yourself, & walk in Sacredness AND Abundance.
Sacred Empowerment Mentoring
FOOD FOR YOUR ROOT CHAKRA!
By Kimberly Parsons, from “The Yoga Kitchen” cookbook!
There’s nothing more satisfying than a burger… especially when it is a hashtag juicepulp burger! Pulp from juicing can be used for all sorts of food and beauty recipes. Try using cucumber pulp for cleansing the skin, carrot pulp for carrot cake and beetroot (beet) pulp for these delicious burger patties. Whatever your everyday life throws at you these beetroot burgers are designed to restore your depleted energy levels.
Makes 4 burgers
:: Ingredients ::
For the fennel slaw
- 1 fennel bulb
- 2 asparagus spears, very thinly sliced
- 1 tablespoon fresh dill (dillweed), chopped
- 1 tablespoon fresh parsley, chopped
- juice of 1⁄2 lemon
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil
For the juice pulp burger patties
- 100g (31⁄2oz/generous 1⁄2 cup) cooked white quinoa
- 1 tablespoon olive oil
- 1⁄2 small red onion, finely diced
- 2 garlic cloves, finely chopped
- 200g (7oz) beetroot (beet) pulp
- 1 teaspoon chia seeds
- 1 teaspoon fresh rosemary, finely chopped
- 2 tablespoons quinoa flakes
- 50g (2oz) goat’s cheese, rind removed
- 1 egg, beaten
- 1⁄2 teaspoon sea salt
- 2 tablespoons hemp seeds
For the buns & topping
- 8 Portobello mushrooms
- 4 cos (romaine) lettuce leaves
- 1 avocado, halved, stoned (pitted), peeled and sliced
- 4 slices halloumi, grilled (broiled)
- Trim the fennel, then cut in half. Using a mandolin, slice very thinly.
- Place in a bowl along with the asparagus slices and chopped dill and parsley.
- Add the lemon juice, white wine vinegar and olive oil and toss together. Season to taste.
- Now make the patties.
- Preheat the oven to 180°C fan/400°F/Gas 6.
- Place the cooked quinoa, red onion, garlic, beetroot pulp, chia seeds, fresh rosemary, quinoa flakes, goat’s cheese, egg and salt into a large mixing bowl and stir to mix all the ingredients together.
- Set the mixture aside for about 30–40 minutes, to allow the chia seeds to coagulate.
- Using wet hands, divide the mixture into 4 portions, then roll each portion into a flat round patty.
- Place the hemp seeds on a flat plate, then roll the edges of each patty in the seeds.
- Place each patty on a baking tray (baking sheet) lined with baking paper (parchment paper).
- Bake in the oven for 15-20 minutes.
- While the patties are baking, place the Portobello mushrooms, face down, on a lightly oiled baking tray and bake for 10 minutes or until just cooked. The mushrooms should start to wrinkle on the sides and be just warmed through.
- Remove the patties and mushrooms from the oven and place a mushroom, skin side down, on 4 plates, then begin to layer each with a lettuce leaf, avocado slices, beetroot patty, halloumi and shaved fennel salad.
- Place another Portobello mushroom on top, serve and enjoy.