We are so excited to welcome Spring and enjoy a bit more warmth...well it is Melbourne so anything is possible. This month we encourage you to get out and about, enjoy the sunshine and chose to make yourself happy!
We have a yoga pose, a recipe and an inspirational quote from our team to fill you with some Contagious Enthusiasm...
INSPIRE
Yoga Pose for the month by Sophie Rouse
Spring has arrived with abundance. This is a perfect time to move away from the lethargy of winter and to create new growth within yourself.
Backbends
are the ideal expression of opening to life. Too much time is spent bending
forward in our lives. Sitting, is a forward bend. How much time do you sit, or
cook or clean? These are all forward bending activities. In contrast how often
do you open your chest and expand in the opposite direction? Backbends help us
to breath more deeply, open the lungs, stretch all the front chest and
belly muscles and help strengthen the spine.
When
we open into a backbend it is essential to let your spine lengthen first by
reaching the crown of your head upward, and to let the pelvis rock forward.
In
Cobra Pose, you lie on your belly and push the feet, legs and pelvis downward
and engage the muscles in your belly by drawing our belly toward you navel.
Come into the pose slowly and gently, noticing how your lower back feels. Only
come up as high as the back invites you to do.
As soon as it feels
uncomfortable, draw back slightly. It should feel good. Stay for 15 to 30
seconds.
With Love,
Sophie
TRANSFORM
RECIPE OF THE MONTH by Susan Slonim
This delicious
salad contains two of my favourite ingredients asparagus and artichokes. It is
quick to make for lunch or dinner and full of antioxidant rich healthy
ingredients, just what you need to start getting your body ready for summer.
Asparagus & artichoke salad
serves 4
Ingredients
1 tbs olive oil 2 tbs white wine vinegar 1 tsp Dijon
1 red onion cut into rings1 Lebanese cucumber chopped 1 butter lettuce, leaves separated1/2 cup (100g) low-fat cottage cheese and/or 4 chopped boiled eggs
Method1 red onion cut into rings1 Lebanese cucumber chopped 1 butter lettuce, leaves separated1/2 cup (100g) low-fat cottage cheese and/or 4 chopped boiled eggs
To
make the dressing whisk oil, vinegar and mustard in a large bowl and season to
taste with sea salt and freshly ground black pepper.
In a
separate bowl add chives, asparagus, tomato, artichokes, cucumber and onion,
toss well to combine then add the dressing and re toss. Divide lettuce leaves
among 4 plates, scatter over the salad mixture and top with cottage cheese
and/or boiled egg.
Enjoy! To read more or to connect with Susan click here
Learning to Go with the Flow!
Have you noticed that the moment of struggle comes along when we are resisting our current situation. The minute we question it, worry about it or avoid it, we are blocking the current flow of where we are at right now.
What we need is to accept that where we are right now is exactly where we need to be and that everything comes to us for a reason. If we were given it then we can handle it!
Acceptance sets us free and allows us to flow in the organic process of our lives and experience everything (positive and negative) for all the blessings (some not evident up front) they bring into our lives.
So let go and FLOW!
To read more about Cheryne click here
You can also follow Cheryne's blog
We trust you enjoy our Blog and look forward to sharing some new tips next month.
Lots of love,
The Team @ Contagious Enthusiasm
http://www.contagiousenthusiasm.com.au/
No comments:
Post a Comment