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A Place to Start

I have yoga homework.

My teacher wants me to practice Baddha Konasana (Bound Angle pose) every single day. Then she wants me to lean back into Supta Baddha Konasana (Reclining Bound Angle pose).

It’s supposed to help me relax.

The good news about Bound Angle pose is and Reclining Bound Angle pose is that I can do them anywhere – watching TV, before bed at night, as an afternoon break in my home office.

I told her how I’ve tried to establish a home practice in the past before and wound up intimidated and overwhelmed.

“Sometimes just showing up on your mat at home and pretending to practice is a practice,” she said.

Sounds like a good place to start.

Wasa with Smoked Salmon and Goat Cheese

Ingredients

2 tablespoons goat cheese
1 tablespoon capers
1 tablespoon chopped chives
2 slices smoked salmon
1 teaspoon olive oil
1 teaspoon lemon juice
Freshly ground black pepper to taste
2 tablespoons mixed baby salad greens
2 pieces WASA Light Rye Crispbread (may substitute any WASA variety)

Directions

Sread 1 tablespoon of goat cheese on each crispbread. Sprinkle each crispbread with 1/2 tablespoon of capers and ½ tablespoon chopped chives. Cover each with thinly sliced salmon.
Mix olive oil and lemon juice together. Sprinkle ½ of the oil mixture on each crispbread. Sprinkle with fresh ground pepper.
Top with baby salad greens and sprinkle with remaining olive oil and lemon mixture.

TIP: Substitute cream cheese or low fat cream cheese or feta cheese for goat cheese.

Prep time: 15 minutes

Serve 1

Nutritional Value Per Serving

Calories 98
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 10 mg
Sodium 371 mg
Total Carbohydrate 6 g
Dietary Fiber 2 g
Protein 6 g
Calcium 3% of daily value

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Mix it Up

Staying at our retreat home in the mountains of Colorado has me thinking about water. I constantly see large vehicles with oversized plastic containers strapped into their truck beds, full of water. Water is hauled all over the place. It’s dry out here.

I’ve actually become a bit paranoid about water. What is the healthiest way to drink it? Should I gulp tap water and risk consuming substances like chlorine and fluoride, not to mention whatever else the water might be picking up as it flows through the pipes? Or should I buy water in a bottle and risk consuming leeched chemicals from the plastic, not to mention hurting the environment (plastic water bottles take 1000 years to biodegrade)? And if I do opt for store bought water, what should I purchase? Spring? Distilled? Glacial?

The more I read about water, the more confusing the facts. I find this to be the case with fish too (Eat it – it’s good for you! Don’t eat it – tuna contains mercury, fish handlers get infections when capturing rockfish, etc.!)

Here’s my current theory: instead of devoting myself to one type of water (tap, spring, well) I mix it up. That way, I figure I’ll get a variety of chemicals but (hopefully) in miniscule amounts. I take the same approach with fish. I’ll eat tuna on occasion, but not too often. Same with salmon and shrimp and sole. So that’s my theory and I’m stickin’ to it.  Š

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