By Clara King

Yoga is an art, a science, a philosophy of life. Practicing yoga requires commitment and discipline. Yoga’s origins date back to India five thousand years ago. The Sanskrit word yoga translates as control or union referring to the balance, control, and unification of the mind, body, and spirit of the practitioner. Whatever your age, weight, flexibility or beliefs may be, you can practice and benefit from Yoga. Yoga is for all humanity. The body is a precious possession; take proper care of it so that you can enjoy not only health but longevity and ultimately enlightenment (Your Body His Temple, “Who Switched of my Brain” Dr. Caroline Leaf; “Do you know that your body is the temple (the very sanctuary) of the Holy Spirit who lives within you, Whom you have received (as a gift) from God? You are not your own” (I Corinthians 6:19).

There are many different systems of yoga. In the West, Hatha is best known and practiced. Hatha benefits the health of the nervous system, glands and vital organs. Hatha Yoga as fitness training is concerned primarily with the physical body…its flexibility, resilience, and strength. This fitness training is a useful gateway into yoga. As you cultivate your practice, practioners discover that Hatha yoga includes moral and spiritual practices which lead to enlightenment. Enlightenment is discovering your spiritual side, taking the practioner to the ultimate level of peace and relaxation. Meditation (which is prayer to some) is clearing the mind in a respectful manner. Breathing is essential in establishing a meditation mode. This takes time and practice. Graciously accept whatever happens to you in meditation and don’t hesitate to exercise your sense of humor. Practicing yoga daily has much to say about what and how you should eat, how you should sleep, how you should work, how you should relate to others. It is a total system of conscious and skillful living.

I have practiced yoga for the past three years. I enjoyed the practice and was experiencing the benefits of the class. My daily routine included 5 mile walks at least 5 days a week. I attended yoga class once a week and practice at home 4-5 times a week. I enjoyed good health with no symptoms of any distress. In December 2009, I had an anterior cerebral artery aneurysm. This resulted in a subarachnoid hemorrhage. With great skill the doctor stopped the bleed with a coil. I was in the hospital 17 days with little recognition of any of the stay. My recovery was miraculous to say the least. The doctors contribute my recovery to my prior physical condition that is my yoga practice and walking. I contribute my recovery to prayer and yoga. I had limited physical therapy in the hospital and was given a walker. At first I had to limit my stretches, not being able to bend at the waist. I did a lot of meditation with deep breathing asanas, mountain poses, tree postures, balancing asanas and sitting poses. I began walking cautiously and slowly and attempted to go up and down steps. Once I found my balance, I parked my walker. With yoga helping me understand my body, I began walking distances and incorporating more asanas like warrior positions and sun salutations. My recovery was miraculous. I had little residual effects due to the fact there was no need for medication.

I was scheduled with a follow up appointment in February 2010. This was a general “how are you doing” appointment. At this time the doctor scheduled an angiogram for March 2010. This would determine how the coil was working. This appointment was crucial. I continued to go to yoga class and practiced at home. I resumed my five mile walks and began adding more distance once a week. I thanked the Lord for staying with me, encouraging me to keep on going.

In March I was confident that I was healing and well. The angiogram was scheduled. My doctor Robert James, head of neurosurgery department at Pitt County Memorial Hospital in Greenville, North Carolina reported that the aneurysm had grown, tripling in size and that I must have surgery again. With prayer, meditation and a yoga practice that empowered me to discover a spiritual essence, which freed me from fear and limited my emotions and thoughts to positive thoughts, I waited for the appointment. The doctor’s plan was to insert a second coil. The aneurysm ruptured during the procedure. The option to repair the artery was narrowed to one, clipping the artery. This is the procedure that was necessary for correction of the weak artery wall. The procedure took eight hours. The Lord gave the doctor great skill and knowledge. Full cranial surgery with no shaved head was the result. Dr. James put two clips in the artery (amazing)! Not only is the body a remarkable machine made by God but the Lord gives each of us great ability to help each other. The doctor and his staff, my family, and my friends supported me and kept me busy doing activities that kept challenging me.

My brain began to heal (the brain does not like blood).I had no pain. The doctor said the artery was strengthened and I was on the road to recovery. The healing time was not as quick as the original surgery. I spent my recovery time with my daughter in Pennsylvania. Being winter it was very snowy and cold throughout this recovery time however I felt loved and cared for and very warm and cozy. I walked crooked leaning to the left with little sense of balance. My once parked walker had to be used again. I had physical therapy in the hospital and learned a few little tips that were helpful. Yoga breathing kept me focused and strong. I was not permitted to drive and had to take exercise slow and easy. Yoga saved the day… allowing stretches and asanas that were gentle and stimulating. Yoga connecting mind, body and soul kept me moving. I did mountain poses, sitting postures, warrior positions, floor stretches daily. Pranayama breathing control and Ujjayi breathing (victorious breath) were a major part of my routine. I began to walk about a mile a day….slowly. Yoga gave me a holistic approach for fostering well-being. Through yoga relaxation, posturing, breathing, meditation exercises and dietary rules, I began to recover. My health improved as well as the balancing of my mind. The connection between my body and mind were being established. I was on limited medication and eventually none. Yoga kept my mind clear with no undesirable side effects of drugs. Yoga is a powerful method for health and recovery. Yoga helped me intensify my awareness by empowering me to approach my situation with clarity and serenity. I became more sensitive to my bodily rhythm and heighten the awareness of my senses. Most significantly Yoga put me in touch with spiritual reality that is the source of every day matters and awareness.

Not only was I attempting to reach my mind and spiritual needs, I felt I had to analyze my eating habits and compare it to eating the yogi way. I cannot emphasize the body, mind and spirit connection which is the essence of Yoga. Eating healthy the “yogi way” is inspiring and energizing to the body. The body needs food for two purposes: one for fuel, supplying energy and two repairing body tissues. Thus I began the quest of finding the best appropriate diet that was yogi approved. The main supply of organic minerals comes from fruits and vegetables. Studies by doctors and dieticians discourage the eating of meat. Meat slows bodily vigor and does not possess the endurance that a vegetarian has proven (Swami Vishner-Devananda…”The Complete Illustrated Book of Yoga”).The swami stated in his book according to Bhagavad Gita there are three types of food; sattvic food which is pure food, rajasic food which is stimulating food and tamasic which is impure and rotten food. Man’s preference to his food types is in his accordance with the evolution of his mind. In my search for a diet, I found “The Daniel Fast” written by Susan Gregory. This book presented a perfect way of incorporating this diet/fast part of my recovery. This is a fast/diet that can be adapted to individual’s need. It is a lifestyle.

Yogis advocate non animal diet consisting of fruits, nuts, and bread made of whole wheat. Foods should be chemical free and sweetener free. In the “The Daniel Fast” you can eat all fruits, fresh frozen, dried or juiced or canned; all vegetables; all whole grains; all nuts and seeds; nut butters including peanut butter, tahini, almond butter; all legumes, canned or dried; all quality oils, coconut, grape seed oil, olive oil, sesame oil, peanut oil; condiments and cooking ingredients including, adobo sauce, cilantro, veggie broth, vanilla, spices and herbs. To add to dishes you may use apple juice, lemon juice, lime juice, water, soy foods. Restricted foods include all meats and animal products such as beef, pork, poultry, lamb and fish; all dairy products such as milk, cream, cheese , butter, and eggs; all sweeteners such as raw sugar, honey, syrups, and molasses; exclude all leavened bread (yeast)including pretzels, pita bread, other baked goods; all refined and processed food products including white flour and artificial flavorings; all solid fats; and all non-water beverages such as coffee, tea, carbonated beverages and alcohol.

Eating three meals a day with two snacks a day is sufficient. Portion control is also an important part of what we eat, keeping us healthy and alert by not over doing it. I found this diet/fast as being easy and fun to use. It keeps the yogi practioner full of energy continuing to cultivating their practice.

Yoga I have found is the best way to connect the mind, body and spirit. By incorporating eating the yogi way, daily practice of yoga by connecting the mind, body and spirit, I believe this is the way to healing. I AM PROOF THAT YOGA HEALS.

I have included several recipes taken from “The Daniel Fast”. I have made these recipes…they are loaded with vitamins and nutritionally sound and satisfying. Experimenting with food is a fun way to engage in this yogi lifestyle.

RECIPES from the Daniel Fast by Susan Gregory

Breakfast suggestions:

Dried Fruit and Almond Granola

Ingredients:

2 cups rolled oats

½ cup shredded coconut

½ cup sliced almonds

3 tablespoons vegetable oil

½ cup chopped dried fruit (apples, figs ,apricots)

½ cup raisins

Preparation:

1. Preheat oven 350 degrees

2. Combine oats, coconut, and almonds in a large baking dish. Drizzle with oil and toss until blended. Bake in preheated oven for 15-20 minutes, tossing every 5 minutes, until lightly toasted.

3. Allow mixture to cool slightly before mixing in dry fruit and raisins.

4. Store in airtight container and serve with rice milk, fresh fruit or fruit juice.

Single Serving Fruit Smoothies

Smoothies are a popular quick meal. They are not considered a drink as they are a meal in themselves. This basic recipe is a great option for breakfast with your favorite seasonal fruit.

Ingredients:

1 cup unsweetened rice milk

1 ripe banana, broken into chunks

½ cup of favorite fresh or frozen fruit (strawberries,blueberries,peaches,mangoes)

Pinch of cinnamon

2-3 ice cubes

Preparation

Place all ingredients except ice cubes in a blender and puree until smooth. Add ice cubes one at a time until reached desired consistency. Serve cold. It is fun to experiment with fruit…try to come up with your special creations.

Lunch suggestions

Plentiful Vegetable Soup

This makes much and leftovers can be used. It refrigerates well up to three days.

Ingredients:

2 tablespoon olive oil 2 cups fresh spinach

3 large carrots, peeled and diced 1 can(15oz) cannellini beans drained and rinsed

2 large parsnips, peeled and diced 1 package (10oz) frozen peas or baby lima beans

6 cloves garlic minced (optional) salt and pepper to taste

8 cups vegetable broth 2 teaspoons minced fresh thyme

2 medium russet potatoes, peeled and diced I bay leaf

1 sprig fresh rosemary

Preparation:

1. Heat the oil; in a large soup pot over medium heat .Add carrot, parsnips, and onions. Cook until lightly brown and softened 5 to 7 minutes.

2. Add garlic and cook until fragrant about 30 seconds. Add the vegetable broth; bring to boil and reduce to low heat. Cover and continue to simmer until vegetables are soft, about 15 minutes.

3. Remove and discard the rosemary and bay leaf. Transfer 3 cups of solids and about 1 cup of broth to a blender and puree until smooth.

4. Add puree to pot before adding the spinach, cannellini beans, lima beans or peas; cook over medium heat until spinach is wilted and beans are heated through about 8 min.

5. Stir in 1 tablespoon vinegar and season with salt and pepper.

Cabbage, Apple, and Ginger Salad

This tasty salad is full of interesting flavors as the ginger, celery seed and sweet apple hits your palate. Keeps well.

Ingredients:

2 tablespoon rice vinegar 1/8 fresh ground black pepper

¼ cup lime juice 4 cups (about ¼ head) shredded green cabbage

1 teaspoon grated, peeled ginger 2 large sweet apples, unpeeled and cut into matchsticks

¼ cup vegetable oil or walnut oil ½ teaspoon salt

Preparation:

1. Whisk the vinegar, lime juice, and ginger in a large mixing bowl. Gradually add the oil and whisk with each addition; add celery seeds, salt, and pepper.

2. Add the cabbage and apples and gently toss.

3. Refrigerate for 30 minutes before serving

Dinner Suggestions:

Barley and Black Bean Casserole

Barley is rich in flavor and vitamins. When coupled with beans, a complete protein meal is made.

Ingredients:

1 cup pearl barley uncooked ½ cup diced green pepper

1 ¼ cups vegetable broth 1 can (15 oz) black beans rinsed and drained

1 1/4 cups water 1 cup chopped onion

Cooking spray (olive oil) 3 tablespoons sunflower seeds

2 cups sliced fresh mushrooms

Preparation:

1. Preheat oven to 350

2. Spread barley on baking sheet; bake 350 for 8 minutes. Remove for next step. Keep oven on.

3. Combine barley, broth, and water in a saucepan; bring to boil. Cover, reduce heat and simmer until barley is tender and liquid is absorbed, about twenty minutes.

4. Coat a nonstick skillet with cooking spray; heat over medium heat then add mushrooms, onion and green pepper. Sauté until tender.

5. Add barley and beans; season with salt and pepper to taste.

6. Coat a 1 ½ quart baking dish with cooking spray. Spoon barley and mixture into dish. Cover with foil .Bake at 350 for 30 minutes.

7. Sprinkle with sunflower seeds and bake uncovered for another 5 minutes. Serves four.

Cabbage Rolls

Ingredients:

12 large cabbage leaves 2 tablespoons chopped parsley

2 tablespoon olive oil 1 teaspoon of crushed oregano

½ pound mushroom sliced ½ teaspoon salt

1 cup onion ¼ teaspoon pepper

1 cup cooked brown rice vegetable oil to prepare

1 can (15 ounces) small white beans, rinsed and drained 1 can (15 oz) tomato sauce

1 cup shredded carrot 1 teaspoon of Italian herbs

PREPARATION

1. Preheat oven 350

2. Bring a large pot of water to boil; cook cabbage leaves a few at a time for aprox 2 min or until soft. Drain and cool.

3 .Heat oil over medium heat in a large skillet; sauté mushrooms and onion until tender.

4 .Add rice, beans , carrot, parsley, oregano, salt, and pepper; gently until well blended.

5. Prepare a shallow 2-quart baking dish by brushing with vegetable oil.

6. Spoon mixture into individual cabbage leaves; roll up and place seam side down.

7. Cover with foil and bake 350 for 30 minutes.

8. Heat tomato sauce and Italian herbs in small saucepan stirring often.

9. Serve cabbage rolls with heated sauce.

SNACKS

With this fast/diet you are allowed to have two snacks a day. Keeping these snacks on hand will save time.

Basic Hummus

Hummus is a Middle Eastern bean dip. Serve it with vegetables and or homemade crackers.

Ingredients:

1 can (15 ounces) chickpeas, drained… reserve the liquid

3-5 tablespoons lemon juice ..depending on your taste

1 1/2 tablespoons tahini (sesame seed paste)

2 cloves of garlic, minced

½ teaspoon salt

2 tablespoons olive oil

Preparation

1. Place the chickpeas, lemon juice, tahini garlic and salt in a blender or food processor. Add ¼ cup of reserved liquid from canned chickpeasBlend3-5 minutes on low until thoroughly mixed and smooth.

2. Transfer the mixture to a serving bowl and create a shallow well in the center of the hummus. Add 1-2 tablespoons of olive oil in the well and gently blend.

3. Garnish with parsley (optional). Serve immediately with raw vegetables, homemade crackers or flatbread.

Homemade Crackers

Making crackers is fun, quick and easy. You can make them with various seasonings and many different flours. Experiment until you find your favorite combination. This recipe makes a semi-crisp, dense cracker.

INGREDIENTS

1 ¼ cups whole wheat, divided (rye, buckwheat, or cornmeal can be substituted.

½ teaspoon of salt

2 tablespoons canola oil or olive oil; more as needed

4 tablespoon water, more as needed

1 teaspoon seasoning of dried herbs such as chili powder, garlic powder, onion powder etc.

1. Preheat oven to 400 degrees.

2. Using a food processor, mix 1 cup of the flour, salt, optional seasonings or herbs, and oil.

3. Add 3 tablespoons water and mix well, gradually add more water, blending after each addition, until the mixture forms a compact ball. If it seems too sticky to handle, add a little flour.

4. Sprinkle your work surface (or a baking sheet lined with parchment) with some of the remaining flour, then press and roll the dough to about 1/8 thickness, trying to keep it uniform. If the dough is too dry return it to the food processor and add a little more water.

5. Place the rolled-out dough on a baking sheet dusted with flour or cornmeal.(If you used parchment paper, transfer dough and paper to baking sheet)

6. Bake for 10 to 15 minutes, until light brown.

7. Cool and break into pieces. If making several batches, mix another while the first one bakes.

This recipe makes about 1 pound of crackers…ENJOY!

Clara King is currently in training to become a Yoga teacher.