A special guest post from nutritional therapy practitioner and fellow yoga student, Amber.
*Please note: none of these comments have been approved by the FDA/CDC/WHO. They are my professional recommendation to help boost the immune system and are not meant as a cure. While the virus may not be deadly to you, it may be deadly to others.
Please abide by the quarantine as recommended by the CDC and WHO to help prevent the spread of this disease to our loved ones with conditions that put them at risk. Also, please check with your doctor or myself if you are on any prescription medications as they may interact with the supplements above. Thank you!
Wash your hands frequently, don’t touch your face, use products with at least 60% alcohol to disinfect and try to breathe! Take this time to unplug (after you read this of course ☺) and spend some quality time with your immediate family.
Enjoy the time away from having to schedule every second of every day and run from one event to another. Just breathe, everything else is optional.
I am available if you have any questions. My preferred way to reach out initially is through text message and from there we can set up a time to chat over the phone.
Sending all the love and good vibes to you and your family and everyone affected by this virus,
Amber Swanson, FNTP
503.789.7108 | firstname.lastname@example.org
Especially if you practice Bikram yoga daily (shout out to you, yoga challengers!) it's critical to replenish your electrolytes and fuel your body with all the nutrients it needs. One of the most delicious ways to do that is by eating plenty of hydrating fruits and veggies. Here's one of our favorite go-to recipes, full of leafy greens and citrus. "Pro" tip: double the ingredients and keep the extra salad in the fridge for lunch tomorrow!
Ingredients for 2 servings
4 cups kale, thinly sliced in ribbons
1 can chickpeas/ garbanzo beans
1/2 avocado (use other 1/2 for garnish)
1 grapefruit, sectioned then cut in chunks
Tahini Citrus dressing:
1-1 1/2 Tbsp creamy tahini
1 tbsp apple cider vinegar
1-2 tbsp lemon juice
1 tbsp maple (or agave) syrup
a few pinches black pepper
a few pinches cayenne (more if you like it spicy)
a pinch of sea salt
water if needed to thin it out
1. Add dressing ingredients to small bowl, whisk together.
2. Rinse your greens. Pat dry between paper towels and chop.
3. Rinse beans and toast briefly on a frying pan (optional)
4. Dice avocado, add to greens bowl. Set aside 1/2 of it sliced for garnish.
5. Add dressing to greens bowl and toss well.
6. Fold chickpeas and grapefruit chunks into greens.
7. Serve right away, or refrigerate covered for up to 3 days.
Adapted from the recipe at https://www.popsugar.com/Kale-Chickpea-Power-Salad-sweet-tahini-dressing-26959938
Boss lady, yoga-doer and life-lover, Kay D.