Lo yoga allows you to lose weight. Not so much for the calories you can burn while practicing (only the more dynamic types, like Iyengar, Ashta nga, Vinyasa can make you lose a few pounds). How much because it teaches you to know yours better body, to get in touch with yourself, to improve yours self control.
"It" trains "you to be more aware at every moment of the day, to make careful assessments and, consequently, healthier choices even insupply"Explains yoga teacher Beatrice Canu.
“For example, it makes you more capable of resist temptation, it gets you used to understanding if your need for food depends on the body or on the mind, it helps you to stop eating as soon as you feel full, so as not to weigh you down. Also keeping it under control stress and emotional states, the practice is also useful to block nervous hunger ».
An ideal day
Wake up early (between 6 and 7).
Free the intestines.
Wash your mouth, eyes and face.
Drink a glass of warm water, with a little lemon juice.
On an empty stomach, do the Salute to the Sun.
You have breakfast.
Have lunch between 12pm and 14pm. This is the main meal of the day.
Walk a little
Practice yoga after work.
Spend time with your loved ones.
Dinner before 20pm: The later you eat, the lighter the meal should be.
Go out for a walk.
Do half an hour of breathing exercises and meditation.
Go to sleep early.
The ok diet: a little bit of everything
"I eat a little bit of everything in moderation," says yoga teacher Beatrice Canu. «I mainly choose seasonal vegetables and fruit, purchased by farmers in my area. I also buy flours and flours directly from producers cheese and I love making yogurt at home.
More than the biological food I love the one with a short or very short supply chain, because I think this is the best guarantee of quality. I am not a vegetarian and who does not consume either meat nor fish (I limit myself to a small portion a couple of times a week) carbohydrates, eggs and
cheese.
To all, then, I suggest you do not get heavy at the table, without renouncing the joy of conviviality, which especially for our culture is a fundamental component of nourishment ", concludes the expert.
Read some below light, hot and cold recipes.
1 Lassi (cold drink)
For 1 person:
1/2 glass of yogurt, 1 glass of cold water, 1/4 teaspoon of cumin powder, 1 pinch of salt, 1 pinch of crumbled dried mint.
Blend all the ingredients. If you want you can serve with ice cubes. To drink with meals very spicy or in the day to cool off.
2 Strudel of spinach and feta
For 6-8 people:
shortcrust pastry, preferably homemade, 1 kg of fresh spinach, salt, 300 g of crumbled feta, 1 and a half tablespoons of chopped fresh mint, 2 teaspoons of garlic paste (you can make it too) or 2 crushed cloves of garlic, 3 tablespoons of extra virgin olive oil.
Sweat the spinach in a saucepan with a little salted water, then drain and cut into small pieces. Meanwhile, mix the feta, mint, garlic and oil in a bowl. Add the spinach and mix well, checking if you need to season with salt.
Roll out the dough on a cotton cloth. Arrange the filling on top, leaving a free edge of about 2 cm. Helping you with the towel roll up the strudel and then place it on a baking sheet covered with baking paper.
Etch the surface with gods small decorative cuts (they will also serve to cook the filling better) and bake a 180 ° C for 45 minutes or until the surface is golden. Wait until it is warm before cutting and serving.
It's great for one light dinner with friends or as a meal to take to the office.
3 Cucumber and yogurt salad
For 2-4 people:
garlic in paste (you can prepare it too) or 1 crushed clove of garlic, 2 tablespoons of chopped fresh mint, 2 tablespoons of extra virgin olive oil, salt, 600 ml of yogurt, 3 cucumbers cut into half rounds.
Mix all the ingredients in a bowl and leave to rest in the fridge a few hours before serving. It is ok for a very fresh lunch and thirst-quenching.
Cucumbers are made more digestible by yogurt.
4 Kichadi of Basmati rice
For 4 people:
6 cups water, 1 1/2 cups basmati rice, 1/2 cup hulled and split yellow mung beans, 1/2 teaspoon salt, 1 teaspoon cumin seeds, 1 tablespoon ghee (clarified butter)
Boil the water in a saucepan, then add the rice, beans and salt. Cover and leave on low heat for about 20 minutes.
In a frying pan warm the ghee and add the cumin seeds. When they take on a golden brown color, pour the rice into the pot. Cover and continue to cook for 5 minutes. For the dinners of first cold evenings.
Le recipes are taken from: The Easy Indian Cuisine (Lindau), The Taste of Joy (Ananda), The Secrets of Ayurvedic Healing (The Meeting Point).
