Cassandra Green

In this vlog I discuss why you should switch over to a deodorant as opposed to antiperspirant. I talk to four simple tips to keep you healthy and aluminum-free. This post features my dear friend, Jewels Burdick’s dedorant called Simple Body. It also features a song, Heaven Help Us from Deuce, my favorite band!

Can’t meditate? It’s something that many have tried but report difficulty “getting into”. In these five easy steps, I’ll share my personal insights including a meditation technique I learned at Shoshoni Yoga Ashram. Featuring the music of Deuce, “Oh My My”.

Ahh…the feeling of Fall in Colorado Springs. If you live here, you know what I mean; damp overcast days that have you craving something more substantial. A lot of people think quinoa is just for lunch/dinner meals but it is a great beginning to the day as well. Oh wait, what the heck is quinoa? It’s an ancient “grain” (really a seed) grown in the Andean region of South America now widely available in your grocery store. Once cooked, it can be described as nutty and fluffy (like my little Pomeranian, Sophia). Did I mention that quinoa is a complete protein, meaning it has all nine essential amino acids as well as being rich in iron, magnesium, manganese and B-vitamins? No wonder it’s a superfood and gluten free to boot!

Ingredients:

• 1 c quinoa
• 3/4 c water
• 3/4 almond milk (or milk of your choice)
• 1 tsp. Coconut oil or ghee (could be butter too)
• One apple
• Ground Cardamom to taste
• Ground Cinnamon to taste
• Honey to taste

Directions:

Rinse the quinoa with cold water. In a medium saucepan, bring water and almond milk to a boil. Add quinoa, cover, and reduce heat to simmer for approximately 12 minutes. While the quinoa cooks, chop the apples into bite sized pieces. Melt the oil in a small skillet over medium heat. Add apples and cook until tender. Check to see if quinoa is done. You will know it’s done when it turns transparent and all the little spiral-like germs have separated (when you see it you will know what I mean). Let stand for five 5 minutes and fluff. Add the apples in along with your choices of spices and honey. I like cardamom and cinnamon as both have tremendous healing properties in ayurveda including improved digestion. Cardamom is especailly good for balancing all doshas while cinnamon is great for Kapha dosha. If you don’t know what I’m talking about, not to worry Here’s a link to Deepak Chopra's website to explain. I also sometimes like to add a little more almond milk at this point if I want it to be creamier. Serve and enjoy!

With the change of the season, nothing helps soothe any imbalance in our bodies (energetic or physical) like the Ayurvedic dish of Kitchari. Filled with ginger, tumeric, cardamom, cinnamon and clove, Kitchari is anti-inflammatory and a comfort food. While it may look a little “interesting” it is so delicious! Mix in a spoonful of greek yogurt and a splash of tamari to finish it off!

This recipe is modified slightly from Ayurvedic Cooking for Self Healing (second edition) by Usha & Vasant Lad.

• 1 cup yellow mung dal (split peas)
• 1 cup basmati rice
• 1 inch piece of fresh ginger, grated on a microplane or chopped
• 2 tbsp shredded, unsweetened coconut
• 1 small handful cilantro leaves
• 1/2 cup water
• 3 tablespoons ghee or olive oil (if vegan)
• 1 1/2 tsp cinnamon
• 1 1/2 tsp cloves
• 2 tsp cardamom
• black pepper to taste
• 2 bay leaves
• 1/4 tsp tumeric
• 1 large veggie bouillon cube
• 6 cups water

Wash the mung dal and rice until water is clear. Soaking the dal for a few hours or overnight helps with digestibility.

In a blender, put the ginger, coconut, cilantro and 1/2 cup water and blend until liquid.

Heat a large pot on medium heat and add the ghee or olive oil, cinnamon, clove, cardamom, pepper and bay leaves. Stir for a moment until fragrant. Add the blended items to the spices, then the tumeric. Stir until lightly browned.

Stir in the mung dal and rice and mix very well.

Pour in the 6 cups of water and add bouillon cube, cover and bring to a boil. Let boil for 5 minutes, then turn down the heat to very low and cook, lightly covered until the dal and rice are soft, about 1 hour. Add water if needed. Adjust salt and any spice you like.

What is the lifestyle you dream of? Does it mean not worrying about your bills, enjoying travel, or having the resources to raise a family? And, of course, all of this requires money, something far from my reach.

Or so that's how I looked at it...

I had to deal with my money beliefs and it was a long bridge to cross. Being a yoga teacher, I resigned myself that living meant being grateful for all that I have and being present in every moment. Definitely it did not entail wishing for something I didn't have. And that's the stance I took.

But when I really evaluated it, I was cutting myself off from abundance through old habits and beliefs. I grew up believing there was never enough money to go around and feeling its scarcity. As a yoga instructor, I felt guilt for taking money for helping people.

As I unraveled money's path in my life, it became clear that you can do what you love, help, people and make and abundant income without turning into the devil :)

My biggest realization: Doing what you love doesn't mean you should be poor. It's wise to be humble but you don't have to be poor.

I work with an amazing mentor, Liz, that guided me to this process as she helped me start my wellness business. Because I feel so strongly about this new-found peace with money, I'm reaching out to entrepreneurial minded people that are interested in having their dream wellness business. 

If you want an abundant life, love health and wellness, and are looking to take the next step toward financial freedom, my 2011-2012 Wellness Business Mentoring Program may be for you.'

Visit my site and get all the details on how to apply!

And to end with a quote from Paramahansa Yogananada:

"The only value of money is to do good for the well-being and true happiness of self and others...those who share their good fortune attract wealth and abundance wherever they go."