New Year’s Rampage

kombucha
Happy New Year! It’s hard to believe that another year has gone by. At this time last year, I was just STARTING ADVANCED INSTRUCTION at 105 DEGREES. It’s so interesting to look back and reflect on YEARS PAST and see how PERCEPTIONS have changed and how things have unfolded. Well, last year I had a very reasonable goal which I’ve made significant progress on. This year, I’m on a rampage! It started a few weeks ago with a YOGA CHALLENGE. I gave myself a few weeks to acclimate to that before I really started focusing in on my diet.

fridge
This week is all about stockpiling goodies for my fridge and kitchen. Here you can see the pomegranate kombucha I made for my boyfriend (a hopeless addict who drinks at least two of these a day). I also made a big stash of SPROUTS. My diet is actually pretty good most of the time. Since I suffer from some DIGESTIVE ISSUES, I can’t really stray very far from a certain level of enlightenment, so to speak. But I do notice that I tend to stray towards going out to eat and getting comfortable with a little too much slop in the system. It’s amazing when you really clean things up. You realize what a difference it makes.

marinating
Here I am marinating a variation of the coconut bacon in ANI PHYO’S NEW BOOK. She uses this in tons of recipes. So it’s great to have around. Plus, I had a huge amount of coconut meat leftover from making a big batch of KEFIR.


My version is quite a bit spicier than hers. So I think of it more like a jerky.

kimchee
I also made a big batch of kimchee (which I am only allowed to eat when my boyfriend is NOT home). This is what it looks like when it’s just made.

kimchee
After it ferments, it turns pink. This year, I am much more savvy with the fermented foods which interestingly was the answer to my quest from LAST YEAR (to get my Candida under control).

peppers
Yesterday, I started pickling these peppers (another recipe from ANI PHYO’S book). She has a really nice section on kimchee in her book with authentic asian recipes. I like that!

onion bread
My boyfriend has been getting really involved too (which makes it so fun and creative). Yesterday, he made this AMAZING onion bread with pineapple pieces in it. He was inspired by VICKI (a fellow student at 105 Degrees). She made a recipe similar to this for her final project. It is SO DELICIOUS!! I was very impressed.

rampageIn other news, my YOGA CHALLENGE is going well so far. I’m just starting week four right now. It’s so interesting how things evolve from week to week. I’m still having a lot of pain and tension in my muscles but it has loosened up A LOT since I started. This week, I made the most progress on the standing bow pose. Actually, both of the bow poses are starting to open up for me. Right now, I’m having the most trouble with Standing Head to Knee pose (this will take a WHILE) and Half Moon Pose. I have a lot of issues with my lower back. I think there are a lot of muscles in that area that have gotten weak and out of whack. It really becomes obvious in these poses. My teacher, Martha, said that there are many small stabilizing muscles in the pelvis (which I BROKE) which will impact this pose as well. So I think I have my work cut out for me on that one. The other thing I’m noticing this week is massive detox. Yesterday was rather intense. But letting go of what’s not working for me is what this challenge is all about. So bring it on!

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