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Yoga Teacher Training: A Time to Grow

By Hilly Flora

Happy Fall everyone! We are now officially in the season of turning inward for knowledge, truth and a well-deserved time of rest after all the fun and activity of summer. This is the season to release what you no longer need.  During this time of introspection, release and building (tissue and mental/emotional framework) I find some insights from traditional Chinese Medicine and Ayurveda help me find ease and comfort as I ready for another amazing round of creation, witnessing and immense energetic output of the New Year.

We finally had a bit of a cold front in Austin so it now feels appropriate to write about the season, a recipe that promotes healthy digestion and vascular health and to give you the low down on our upcoming 200hour YA Registered Teacher Training.

Over the next couple of months Ben and I will be putting the finishing touches on our revamped 200 hour Teacher Training at Wanderlust Yoga. This training is for those who want to immensely deepen their practice and become certified to teach nationwide. This training is the product of over 15 years of study, practice, travel and over 9 years publicly teaching yoga. We are so excited to bring our in-depth knowledge (over 1000 certified/documented hours) of physical anatomy training and ceaseless desire to help others understand and utilize the practice of yoga to our amazing group of trainees.

Because yoga is not only a physical practice we are equally looking forward to the philosophical discussions that our in-depth readings bring about. There is really so much transformation that happens in the 8weeks of training that I cannot hope to make a complete list of what you will learn, but below is a short list of some of what you can hope to understand through Nadi Yogi Teacher Training.  If you would like further details like times, days and how to apply please visit our training page.

Asana (postures)

Pranayama (breath control)

Yogic Diet

The Traditional 8 limbs of Yoga

Proper alignment and how to verbally and physically adjust postures

Traditional Buddhist meditation techniques

Yin/Restorative techniques

Ayurvedic Dosha assessment and counseling

Pre/Post Natal/fertility awareness

Effective and conscious sequencing

Building a home practice

Assessment of Postural distortions and corrections

Public speaking and holding energetic space for others

Identifying and healing injury

In Traditional Chinese Medicine (TCM) the fall is ruled by the element of Metal bringing into mind the blank of method, structure, discipline and logic. The major organs of Autumn/Metal are the lungs and the Large intestine. Both of these organs have to do with letting go of what no longer serves you and making room for/preparing for what does. The skin is also associated with Metal and I highly recommend getting into the habit of dry brushing to aide this most important organ in eliminating toxins and absorbing nutrients.

Ayurveda views the fall as the season of Vata (air + ether). When Vata is not in balance from poor diet, inadequate sleep, stress or environment it leads to constipation, gas, insomnia, dry skin and in some cases sciatic pain. Feelings of anxiety and loneliness are also common, especially if your predominant dosha is Vata.

Eating seasonally is one way to ensure a healthy transition through seasons. Here is a recipe for roasted brussel sprouts, golden beets and turnips. These are the roots that I was lucky enough to receive in our CSA but if you are shopping feel free to substitute sweet potatoes, red beets, pumpkin or add anything that you really like. In addition to this simple dish I recommend drinking fresh slivers of ginger steeped in hot water with lemon throughout the day.

I hope you enjoy the recipe and have a lovely and nurturing autumn. Cheers to you building the life you want.












Roasted Roots

10-12 large brussel sprouts quartered

5-6 small golden beets halved

5-6 small turnips halved

Extra virgin olive oil to coat (2 table spoons-ish)

Pink Himalayan salt to taste (please do not use iodized salt, it is poison)

1-2 table spoons Nooch (nutritional yeast flakes, high in B-12)

Preheat the oven to 450

Through everything in a bowl and mix with your hands to cover all the veggies in oil and seasoning

Spear in one layer over a cookie sheet and pop in the oven for 20-30 minutes. Stir around and re-distribute in an even layer once or twice.

I love it when the leaves from the sprouts get crispy, if you are not so into that 20min will give you nice tender texture for all veggies.

Remove from the oven and chow.

For questions please contact Hilly: