A guest post on yoga and mindful eating by Melina Meza.

(Want to read Melina’s previous guest post?  Click here)

I’ve been deeply inspired in my daily life by the very first sutra in the classic text called Yoga Sutras of Patanjali. The arrangement in which the sutras are placed is related to their significance, so the very first word in the first yoga sutra is central to understanding what Westerners call “yoga.” The whole sutra is atha yoga anusasanam. Atha is translated as now, also referred to as the moment-to-moment transition. This simple word, atha, echoes the basic wisdom often forgotten in today’s society, that in order to feel whole and connected, you must be present. Right here, right now. But, where do we spend most of our life? Somewhere in between the past and future.

I once heard a riddle that asked, “If you had a treasure to hide, where would you hide it?” The answer is, “in the present moment.” What would happen if we started weaving this wisdom from the Yoga Sutra into our daily life and eating? Would our health improve? I believe it would. This first step is perhaps the most important step on this journey because it brings your attention to what you are doing in the moment, no matter what you are doing. How can you ever understand or feel the benefit of a well prepared meal, restorative or vigorous yoga practice, healthy relationships, parenting, working, or whatever you do in life, if you are always distracted with emails and text messaging or if you are busy fantasizing about some time other than right now?

One translation of the word “mindfulness” means to pay attention or take care in every thing you do. Mindfulness and atha have a lot in common, they both remind us that now is the prime time to pay attention to life and take nothing for granted, they both graciously steer the waxing and waning mind towards one goal, one task versus many. After all, can your energy really go more than one place at a time?

Mindfulness or atha can be used as a “mantra” to be repeated throughout the day in various activities such as yoga, meditation, walking, cooking, paying the bills, or listening to a friend. Repeating this mantra throughout your day will help remind you to stay present and awake, right here and now. What would it be like to wake up to each moment’s sensual offerings and accept that moment as enough?

Mindful eating
What if eating became a part of your meditation practice? Whether you eat three square meals a day or numerous smaller meals, eating food is something every human must do to survive. To maintain healthy tissues and organs, it’s essential to eat the right foods everyday. Because we all need to eat so regularly, it’s a great place to consider sequencing in mindfulness and atha into your daily routine. Enjoy how your food tastes, smells, how well it digests, and how much you need to satisfy your hunger.

In the western culture, people are not fully conscious of the fact that they are eating; instead we are busy driving, typing at the computer, watching the TV or a movie, reading the paper or discussing politics or the latest Facebook events while hanging out with friends. Each of these scenarios requires a certain amount of energy output–energy that is pulled away from the digestive and metabolic functions occurring within. There is a classic saying, “Where your mind goes, your energy will follow.” So, why not focus on eating when eating, to prepare your digestive organs to process the nutrients?

If we were to apply mindfulness to eating, we would start by choosing a special, clean place to eat each meal, free of clutter and distractions. I believe it is valuable to choose a specific comfortable seat just for eating (like you do for meditation) other than your couch, desk, bed, or car because it promotes conscious eating. This also prevents overeating. Consider the classic conditioned behavior patterns described in Pavlov’s experiment. His research proves just how easily you can train yourself to get hungry every time you approach your desk, couch, or car, if that is where you most commonly eat. Conscious, mindful eating promotes efficient digestion and metabolism, so you’ll have more energy at the end of the day, week, and year to do your life’s work. When you take the same seat over and over again to eat, you’ll remember that eating is a ritual for nourishment rather than a reward or comfort tool.

By eating in a quiet seat, you also give your body the opportunity to stop vibrating from the day, calm the sense organs, indulge in a few deep breaths, and drop into a moment of appreciation for the delicious food you are about to consume. The food you eat, after all, will soon become you, so it would be wise to be attentive to your new guests and pray for a speedy, harmonious transformation in the walls of your GI tract.

Melina Meza, BS Nutrition, 500-RYT, has been exploring the art and science of yoga and nutrition for over 16 years. She combines her knowledge of Hatha Yoga, Ayurveda, whole foods nutrition and healthy living into a unique style called Seasonal Vinyasa Yoga. Melina’s Seasonal Vinyasa Yoga classes, workshops and DVDs emphasize the healing teachings of the ancient yogis and inspires students to adapt their asana practice, diet and lifestyle routines to better harmonize with the seasonal changes occurring in nature. Melina is the lead teacher at Seattle’s 8 Limbs Yoga Centers and is also the author of Art of Sequencing an innovative book that includes 34 unique yoga sequences and over 1,500 photos offering creative inspiration for experienced yoga teachers as well as fresh instructional ideas to jump start a home practice. More information about Melina and her offerings can be found at http://www.melinameza.com/

* Happy Friday everyone and thanks everyone for your additions to “things i love thursday” yesterday! I love reading your lists too!

* So Druhv won Masterchef! Rightly deserved I think. Alex, the blonde one who seemed to cook nothing but offal, comes from around this way and is opening a restaurant in Cambridge apparently. I hope it’s not an offal restaurant.

* On this note I’ve had a couple of queries as to what on earth is Masterchef? Well I think in the States you have a similar show but I can’t remember what it’s called. Basically it is a competition for amateur chefs. They get tested on various meals and various time constraints and get cut down and down until there are just three left. And those three have various cook-offs (with Michelin starred chefs – imagine!!) until a winner is chosen. It’s terribly exciting (although it probably doesn’t sound it if you are not obsessed with cooking). I’m kind of thinking of applying. Y/N?

* Today I am guest posting about Yoga Teacher Training in the UK over at EcoYogini. I’ve read your comments so far and I think it’s so interesting the different ways there are of training across the globe. We all have to do what feels right for us and teach and practice from the heart. Anyway, a big thanks to Lisa (EcoYogini) for letting me have the opportunity of reaching a different audience and in return she will be guest posting here on Monday. Hurrah!

Awesome weekends to you all dear readers!!!

This Monday Melina Meza is guest posting about yoga for the new season.  Enjoy!

It makes sense that many of us are drawn to the idea of cleansing and purging this time of year—it’s time to lighten our load. Spring is really a time to THRIVE and it’s difficult to thrive if you feel weighted down by your inner or outer world. In order to feel your best, perhaps a little cleanse is in order to get rid of any extra winter weight, household clutter, or material possessions that keep you in the past or limit your freedom in the moment.

Here are a few diet adaptations that will help prepare your body and mind for spring:

• Decrease heavy, oily, cold, fatty foods.
• Increase spicy, bitter, and astringent foods (arugula, mustard greens, kale, strawberries, blueberries, and sprouts).
• Increase your vitamin, nutrient and chlorophyll intake with early dark green vegetables and sprouts.
• In general, eat light and eat local.

Over the winter months, we recommend practicing yoga sequences that emphasize Sun Salutations to promote circulation, extra twists to strengthen metabolic fire, and dynamic forward and backbends to tonify the kidneys and urinary bladder, which regulate water in the body as well as our emotions.

Now that winter has passed, it’s time to start sending some TLC to the liver and gallbladder, which may have been working overtime during the winter with diets heavy in fat, protein, caffeine, alcohol or sugar. Springtime invites cleansing the liver and gallbladder, which do many helpful things for our health including: filtering toxins from the external environment and food, aiding in the metabolism of carbohydrates, fat, and protein, helping to break down fats in the body, and processing our anger. These organs tend to get overloaded in the winter with extra socializing, large meals, decreased exercise, and not enough rest.

In regards to asana, the inner legs and outer leg lines correlate to the meridian lines that feed into the liver (inner legs) and gallbladder (outer legs). Spring is a great time to deepen your relationship to poses such as Eka Pada Rajakapotasana (pigeon), Garudasana (eagle), Prasaritta Padottanasana (wide leg forward bends and Gomukasana (cow face), as these poses help you connect to and activate the liver and gallbladder meridians.

Following are two asana sequences specifically geared for spring.

Yin/restorative class sequence for spring:

Lying on your back:

Supta Baddha Konasana, Happy Baby Pose, Wide Leg Splits (while supported by the floor)

Easy Twist with bent legs, “Thread the Needle”

On the knees or seated:

Wide Leg Child’s Pose, Sphinx, Pigeon, Ardha Matysendrasana, Gomukasana, Upavista Konasana, Padmasana

Seasonal Vinyasa Yoga Spring class sequence:

Supta Baddha Konasana, Happy Baby Pose, Wide Leg Split, Supta Padangusthasana (standard and twist), Abdominal work with Twists, Abdominal work with legs in Garudasana, Lion’s Breath, Fire Hydrant, Spinal Rolls, Uddiyana Bandha, Agni Sara

Sun Salutes with Salabhasana, Squats, Surya Namaskar B, Garudasana, Prasaritta Padottanasana Series, Sirsasana, Bakasana, Eka Pada Rajakapotasana (pigeon), Gomukasana, Double Pigeon, Pursvottanasana, Mayurasana (peacock), Bharadvajasana, Maha Mudra, Janu Sirsasana, Setu Bandha, Halasana with Padmasana…finishing poses.

Melina Meza, BS Nutrition, 500-RYT, has been exploring the art and science of yoga and nutrition for over 16 years. She combines her knowledge of Hatha Yoga, Ayurveda, whole foods nutrition and healthy living into a unique style called Seasonal Vinyasa Yoga. Melina’s Seasonal Vinyasa Yoga classes, workshops and DVDs emphasize the healing teachings of the ancient yogis and inspires students to adapt their asana practice, diet and lifestyle routines to better harmonize with the seasonal changes occurring in nature. Melina is the lead teacher at Seattle’s 8 Limbs Yoga Centers and is also the author of Art of Sequencing an innovative book that includes 34 unique yoga sequences and over 1,500 photos offering creative inspiration for experienced yoga teachers as well as fresh instructional ideas to jump start a home practice. More information about Melina and her offerings can be found at http://www.melinameza.com/

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Do you have something to say? Readers, I am always on the lookout for good guest posts and they don’t have to be about yoga — just about how you have found balance in your life.

If you’ve got an idea for a guest post email me on suburbanyogini at gmail dot com.  I am happy to return the favour!