Autumn The Season Of Change

Autumn is harvest time and what works in Nature so too works in ourselves. 

As I'm pulling out all the old growth from Summer in my veggie garden I'm also thinking of what I can let go of in my personal life; what is no longer serving me.  This may be a food that is disagreeable, an activity that is unnecessary or a relationship that needs a bit of a clean out.  Our immediate environment can also be considered.  You might not need to do a full Marie Condo but it's a good time of year to do a little culling of unnecessary things.

In class we are also going to change things up a bit. After the success of the school holiday workshop, we are going to begin to learn the linear and circular energetic forms of the preludes. We need to keep in mind we are working towards cultivating a freestyle yoga practice and by breaking up the preludes in this way we learn to think and feel what we truly need from the the yoga.


Harvest time

In other news I will also be offering private classes for those who need it. These classes are for students with injury or health problems, those who struggle to make it to the timetabled classes, those who are nervous about joining a group class, or those who would like to focus on something practical they are struggling with. So if you know anyone who may be interested please let them know.

I will also be offering a special student rate of $10/class for those that sign up for a term or $15 drop in. So if you know any full time students please let them know.



fig and walnut porridge

In Chinese Medicine Autumn is the time of the lungs (Yin) and large intestine (Yang). We can support these organs by eating quintessential Autumn foods. For more information on Autumn and health according to Chinese Medicine check out this webpage

My favourite porridge at the moment uses key ingredients that will support the lungs and large intestine during the cooler Autumn months.

Pear, Fig and Walnut Porridge

Oat Bran 1/4 Cup, a pear peeled and chopped, a couple of figs chopped, a handful of chopped walnuts, good quality cultured butter, a pinch of sea salt.

Put the oat bran in a small saucepan with the pear and cover with water. Simmer gently, stirring often until the pear is cooked. Transfer to a bowl, top with a good knob of butter, the chopped figs and walnuts.

Bon appetit!

Rebecca Odgers