French Yoga Community

Anouk Vinet is a teacher as beautiful as a star. Her smile, her kindness, her simplicity radiate all the people she meets. She left the Parisian effervescence for Hossegor and today with her surfer husband, she travels the world to discover the most beautiful waves in the world and surfing. Always between two places, she remains well anchored. The practice of yoga, a healthy diet and meditation are her daily rituals.

It was only natural that I asked him a few personal questions about his yoga practice, which I am sharing with you today.

How did you get into taking care of yourself?

It's interesting to see that we easily take care of others, of those we love but less of ourselves. Health problems in recent years have been the trigger for this awareness. Don't wait for a glitch to listen to yourself and pamper yourself. You deserve yourself as much as your loved ones.

What practice for your well-being?

Yoga and meditation every day. The duration can vary depending on the hazards but moving my body and calming the "crazy monkey" in my head is like brushing your teeth morning and evening.

What is the ritual of your practice?

I haven't really had a home for 2 years so I don't really have a ritual, although I always start with sun salutations (A and B) and between the 2 uddiyana bandha; (it's a ritual with one of my ashatanga yoga teachers in Hawaii)
And always a meditation before or after practice depending on my form.

What would be your advice for Tayrona Yoginis?

Follow the incessant movements of life. Everything moves around us, all the time. It's scary sometimes but I think we have to embrace these changes, climb on their backs and see where they take us, like a flying carpet. Resisting the changes that life imposes is creating a lot of suffering for ourselves! Not easy, I grant you!

What do you get out of it?

Instantly it puts a distance with everything around me, as if I were in a decompression chamber. Ideas and emotions become clearer. This chamber also allows me to connect with the simple pleasures that we forget like a soft ray of sunshine through the window or even the sound of rain, the feeling of the body relaxed after a physical activity….

What do you carry in your yoga bag?

I need to practice in comfortable clothes, I am very sensitive to materials, I always have soft and cocooning clothes... (Yoga Searcher).

What is your favorite object/accessory?

My scarf! At the end of a session I love to wrap myself in my scarf, either as a shawl or spread over my entire body from head to toe.

Where/how do you practice?

I moved around a lot these past 2 years so I practiced where I could, no excuses, in the hotel room or Airbnb, in studios sometimes, outside in the forest… And mediation the same, sometimes even sitting cross-legged on the train or plane. Recently in the car during a family weekend.

What is your mantra/favourite phrase?

I discovered it this winter and I love it

“ We don’t know enough to hope to worry ”

Terence Mckenna

(We don't know enough to hope or worry.)

Recipe by Garlone Bardel author of the Yoga CookBook

This herbal rice is a simplified version of an Iranian recipe… Cooking creates an irresistible crispy crust, thanks to the flavor of the infused herbs. Rice, whose energy in Ayurveda is sweet, contains energetic and astringent properties.

It is consumed with its cooking water, in which fresh herbs and ghee simmer over low heat, to fill it with nutrients. Rice is a samana type food, the energy located between the heart and the navel and circulating around the waist. This force, responsible for the assimilation of food, regulates and controls the digestive system: stomach, liver, pancreas, intestines. It also acts on the heart and the respiratory system. Samana foods include whole grains that balance, and specifically rice, which is also considered, if it is suitable for the metabolism, as the basis of a vegetarian diet. Parsley, coriander, dill and chives act together on several levels: mobilizing toxins from the body, this delicious mixture promotes their elimination, facilitates digestion by acting in particular on intestinal fermentation and provides powerful antioxidants to the body, which fight the formation of free radicals due to stress and toxins. Fresh herbs, full of chlorophyll, promote prana, the energy located in the chest, responsible for breathing. At lunch, you can add slices of fried tofu (marinated for a few minutes beforehand in olive oil and soy sauce).

For 4 plates

In the kitchen: 20 min + 30 min cooking

• 200 g of half-wholemeal basmati rice
• 2 tbsp chopped chives
• 4 tbsp chopped flat-leaf parsley
• 4 tbsp chopped coriander
• 4 tbsp chopped dill
• 2 tbsp olive oil
• 2 tbsp ghee
• unrefined sea salt

The preparation

Rinse the rice in a colander, place it in a bowl, add 2 pinches of coarse salt and 1 liter of boiling water. Leave to stand for 10 minutes and drain. Meanwhile, chop all the herbs, place them in a bowl, add 2 to 3 pinches of salt and mix well. In a saucepan (with a lid) about 20 cm in diameter, heat 2 tablespoons of olive oil with 2 tablespoons of water and place half of the rice. Then, place the herbs in a layer that covers the rice. Then, cover the herbs with a layer of the remaining rice. Melt the ghee and sprinkle it over everything. Add 20 cl of water, cover and cook over low heat for 30 minutes.

You will find all of these wonderful recipes in the book Yoga CookBook by Garlone Gardel, Editions Ulmer.

Credit @Thomas Dhellemmes

Corinne Leroux is one of those humble and reliable people. She is the Director of a Rescue and First Aid School (ESSO) which trains around 300 first aiders each year. Passionate about dance, stretching and relaxation, it was quite natural for her to choose the Hatha Yoga Teacher training course with Shri Mahesh (FFHY, French Hatha Yoga Federation).

In order to perfect her knowledge, she is currently training in Yoga Therapy with Doctor Lionel Coudron, founder of the IDYT (Institute of Yoga Therapy) who was President of the FFHY from 2000 to 2004. The content of her courses is based on the alignment of postures where the energy of the breath, concentration, self-introspection and the search for letting go are integrated.

It was only natural that I asked him a few personal questions about his yoga practice, which I am sharing with you today.

How did you get into taking care of yourself?

A classical dancer from my early childhood until I was 22, I slipped into stretching to arrive at Yoga. Thanks to my 2 herniated discs, I was able to study in depth the benefits of postures, breathing and mediation, all based on "Ahimsa".

What practice for your well-being?

It can be postural (based on Iyengar), pranayama, meditative, one then the other. It all depends on the feeling and the need of the moment "T".

What is the ritual of your practice?

Every day a session at dawn between 45 minutes to 1h30-2h00 depending on needs. It is by listening to my body and my mind that I start a day of work in relaxation and kindness towards myself and others. It has become vital for me in the same way as drinking, eating, sleeping.

What do you get out of it?

This practice allows me to unite my body and my mind and thus maintain this harmony during the day.

What do you carry in your yoga bag?

My Manduka Superlite travel mat or 1 or 2 bricks and sometimes 1 strap . I have to make sure to keep my back free to move.

What is your favorite object/accessory?

I don't need a fetish to feel good about where I'm going.

What would be your advice for Tayrona Yoginis?

You are looking for a healthy lifestyle through your diet, your sleep, the clothes you wear... don't forget the center of your body which needs to balance itself with the world around you.

Where/how do you practice?

I practice anywhere, every morning is personal sessions then during the day, group or individual YogaTherapy classes provide me with a regular resource.

What is your mantra/favourite phrase?

The Gayatra mantra, the om, the invocation to Pintenlgali accompanies me day and night.

For all information on Yoga Chabili in Montesson and Rueil-Malamaison

Recipe by Garlone Bardel author of the Yoga CookBook

Ideal for fall-winter, this comforting recipe, thanks to the sweetness of the squash, provides a nice amount of energy for all tissues.

Indeed, like pumpkin, pattypan squash or zucchini, squash has nutritional properties, but also diuretic and… sedative. Suitable for all doshas, ​​it should be noted that it reduces pitta (fire) but increases kapha (water) and vata (air). It is excellent in cases of fatigue, sleep disorders, constipation… Squash, vyana-type foods, the energy that coordinates, distributes and regulates the other pranas throughout the body, are fortifying and stimulating. For a full meal at noon, accompany it with a small bowl of rice or a nice slice of spelt bread. And for the evening, the solo plate is very good for a light and easily digested meal.

For 4 people

In the kitchen: 15 min

• ½ to 1 butternut squash (depending on size)
• 6 tbsp cashew nuts
• 3 tbsp maple syrup
• 6 tbsp olive oil
• the juice of 1 lemon
• the zest of 1 lemon
• 1 tsp grated fresh ginger
• 2 tbsp chopped coriander
• 2 tbsp chopped parsley
• crushed pepper (an idea: mix different types of pepper in the mill tank and the flavors will be even more varied and refined)

The preparation

Cut the squash into large slices, neither too thin nor too thick. Cook it in the steamer basket of a steamer for about 10 minutes. Check with the tip of a knife that the flesh of the squash is just tender without falling apart. While it is cooking, very roughly crush the cashews, place them in a saucepan with the maple syrup and brown everything over medium heat until the cashews are coated with the syrup (barely 2 minutes). Prepare the dressing in a small bowl by adding the oil, lemon juice and finely grated ginger. Divide the hot cooked squash among the plates, sprinkle with the maple syrup-coated cashews, pour generously the lemon vinaigrette and sprinkle with chopped coriander and parsley. Using a microplane grater or a very fine grater, grate the lemon zest onto the plates. Add a pinch of crushed pepper and serve immediately.

You will find all of these wonderful recipes in the book Yoga CookBook by Garlone Gardel, Editions Ulmer.

Credit @Thomas Dhellemmes

Happy parents of 2 boys (7 and 10 years old) Amaury and Isabelle are lovers of the great outdoors, yogis and hummingbirds, painters, poets and great athletes. Moving towards positive parenting, zero waste, voluntary simplicity and veganism. In a word, supporters of more love!

It was only natural that I asked him a few personal questions about his yoga practice, which I am sharing with you today .

How did you get into taking care of yourself?

Isabelle: We discovered yoga when our eldest son was sick and hospitalized. Yoga then became essential to our lives: a therapy, a philosophy of life and of course, also a set of movements that keep us fit!

Amaury: I started yoga a few years ago and then I stopped. Except that at 39, I had sciatica which really affected my mobility and also my summer vacations. I told myself "you're only halfway through your life, if you want the second half to go well, take care of your body".

What practice for your well-being?

Amaury : For my well-being, 15 minutes of yoga every morning of the week, when I get up.

Isabelle: I practice 30 minutes every morning of the week and between 45 minutes and an hour on Saturday and Sunday.

What is the ritual of your practice?

Amaury: I have 5 videos of 15 minutes, one per day. And every week I redo them.

Isabelle: At 5:20, I get up, walk through the sleeping house, finish everyone's lunch boxes while the wifi starts up. I roll out my mat, choose my online course and off we go!

What do you get out of it?

Amaury: A routine that meets the needs of my body. For example, on Fridays, I do a session dedicated to the neck and shoulders. After a week sitting in front of a computer, I really need it.

Isabelle: For me, yoga is much more than a sport, it is a philosophy of life. Yoga led me to veganism, positive parenting and non-violent communication, among others.

What do you carry in your yoga bag?

Amaury: My ecoyoga mat from Tayrona. ;-) in coral color

Isabelle: my purple ecoyaga rug , a piece of wood found in the Somme Bay which I use as a brick.

What is your favorite object/accessory?

Amaury: My Eco Yoga Coral mat . It's the one I see every morning when I wake up. It's the one that motivates me for my session. I chose one in a rather bright color to brighten up my start to the day.

Isabelle: My EcoYoga Lavender mat ! I really like the feel of the jute under my hands. I find its grip and size perfect.

What would be your advice for Tayrona Yoginis?

Amaury: Adopting a 1/4 hour ritual per day is doable. And the well-being in your body is worth this small investment in time. Afterwards, if possible, do a long session on the weekend.

Isabelle: Yoga is a life story. Nothing is impossible.

Where/how do you practice?

Amaury: At home, when I wake up, in the living room, watching a video on my cell phone.

My wife does the same but we don't follow the same videos. When we're traveling, I like to take a few classes at a local yoga studio.

Isabelle: Same! But what I prefer is when we are traveling and we create sessions for each other based on our favorite sequences.

As soon as the temperatures are mild, I like to practice in the garden even at night. I hear the hedgehogs busy, the birds chirping and the trees rustling.

What is your mantra/favourite phrase?

Amaury: A healthy mind resides in a healthy body.

Isabelle: Be the change you want to see in this world

To follow Isabelle on social networks

blog:https://lathelize.blogspot.fr/

Instagram: https://www.instagram.com/lathelize/

Recipe by Garlone Bardel author of the Yoga CookBook

This vegan burger has it all: easy to make as well as tasty. It comes with a salad, but without fries.

The ideal is to choose a very good bread that is gourmet but organic and preferably prepared with sourdough, which will promote the digestion of cereals. Tofu, on the other hand, will provide a light source of protein and its digestion will also be promoted by the spices. If your intestines are tired, prefer a pancake made with vegetables. Goat's gouda is optional. With, it's even more flattering. Without, it's even better for digestion (depending on temperament). Plants that contain chlorophyll, sprouted seeds, aromatic herbs but also ginger, bring prana energy. Going from the navel to the throat, it is the force that makes air penetrate the body and regulates the heartbeat. Whole grains are of the samana type, the energy located between the heart and the navel and circulating around the waist. This force, responsible for the assimilation of food, stimulates and controls the digestive system. Samana-type foods have a balancing effect on the body.

For 4 burgers

In the kitchen: 20 min

• 4 wholemeal and organic burger buns
• 1 block of tofu of 400 g
• 4 handfuls of salad (mesclun or other)
• 1 handful of sprouted seeds, alfalfa type
• 1 mini cucumber or ½ cucumber
• 4 slices of goat gouda (optional)
• 4 tbsp chopped herbs (coriander and chives)

FOR THE MARINADE:

• 10 cl of olive oil
• 2 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 1 tsp grated fresh turmeric
• 1 tsp crushed cumin seeds

FOR THE SAUCE:

• 1 tsp sesame puree
• the juice of ½ lemon
• 4 tbsp olive oil
• 2 pinches of freshly ground pepper

The preparation

Preheat the oven to 180°C (gas mark 6). Cut the tofu into 4 thick slices and place them in a large deep plate. In a bowl, mix the marinade ingredients and pour it over the tofu slices. Rinse and dry the salad in a clean tea towel. Rinse the cucumber and cut it into beveled slices, neither too thick nor too thin. Prepare the sauce: in a bowl, put all the ingredients and emulsify them with a small whisk to obtain a smooth and creamy mixture. Put the burger buns in the oven for 6 to 7 minutes, just long enough to heat them without drying them out. Then spread some on one of the insides of the bun. In a hot frying pan, place the tofu slices with the marinade and heat them for 2 minutes on each side, over a fairly high heat. Then place on each bun base: a little salad, 2 to 3 cucumber slices, 1 slice of fried tofu, goat's cheese, alfalfa, mesclun and chopped herbs. Finally, place the burger hat on top. Serve and enjoy without further delay. This burger is delicious hot. Guaranteed success with young and old alike!

You will find all of these wonderful recipes in the book Yoga CookBook by Garlone Gardel, Editions Ulmer.

Credit @Thomas Dhellemmes

Julien Levy is a certified vinyasa and Acroyoga teacher, body therapist, book author and columnist for the yogic press. He transmits these arts in courses in France and Switzerland, but also through the music he composes (Jiven Nithaya) and painting.

His approach "Free the body, soothe the mind" is one of the bases of his personal development method. A former martial arts practitioner, yoga is for him a metaphor for life: postures are as many situations in life that we tame through breathing. He emphasizes self-respect and awareness of movement .

It was only natural that I asked him a few personal questions about his yoga practice, which I am sharing with you today.

How did you get into taking care of yourself?

When I was 8 years old, doctors discovered that my back and leg pain was due to a spinal malformation called spondylolisthesis. Very athletic and quite a daredevil, despite regular osteopathic and physiotherapy sessions, I suffered enormously from my back until the age of 25. That's when I was referred to an extraordinary physiotherapist who practiced the Mézières method, based on stretching synchronized with breathing. This "yoga without saying it" led me to the practice of yoga, which saved my back! And opened the way to an initiatory journey that is still ongoing.

What practice for your well-being?

Yoga, acroyoga, meditation, slackline, karate, composing wellness music, painting, writing… They all have one thing in common: balance and connection.

What is the ritual of your practice?

My only ritual is listening to my needs. My practices are therefore very varied: dynamic or very gentle yoga, meditation, activations of various energy systems, chanting mantras. This can be early in the morning before writing, in the evening before going to sleep, while driving my car...

What do you get out of it?

Inner joy, without external reason, a feeling of space and freedom. A liberation of the body which, when I do not use it, tends to seize up quickly. A calming of the mind that allows me to let the flow of my creativity flow freely through the spaces found. And by slipping into these luminous interstices, the possibility of connecting to the magic of life, which I like to thank every day.

What do you carry in your yoga bag?

My breathing, music to listen to and play (ukulele, melodic percussion, etc.), a mat and a block .

What would be your advice for Tayrona Yoginis?

Yoga postures are just pretexts for more connection to the body, the breath, the Self and the magic of life through them. Whether we place our leg behind our head or not, the important thing is what we feel and how we welcome and soothe what is present while we have our leg behind our head (or not).

Where/how do you practice?

Anywhere, anytime, awareness of breathing is possible. It took me a while to understand, but yoga is not limited to asanas on the mat.

What is your mantra/favourite phrase?

By learning to move our limits, rather than exceeding them, the whole field of our inner potential opens up, physical, mental, emotional and spiritual. For this, I call upon

Ganesha: Om gan ganapataye namaha !

Find him on his Facebook page: Julien Levy

Recipe by Garlone Bardel author of the Yoga CookBook

As promised, every Wednesday we will share with you the great recipes from Garlone Bardel's Yoga Cook Book. For all his recipes, Garlone favors quality ingredients, carefully chosen for their energy.

To make her cake, she put wheat, ghee and whole sugar in its composition. These are samana type foods, the energy located between the heart and the navel and circulating around the waist. These foods are essential to yogic nutrition because they are sattvic, nourishing and balancing. They act on the digestive system and the heart as well as on the respiratory system.

Zucchini is a vyana type food, the force of distribution, which permeates and acts on the whole body. Vyana foods stimulate the expansion of energy, they are those that spread on the ground like squash, melons, watermelons, strawberries, beans…

Cardamom is a sattvic spice, removing excess mucus from the lungs and stomach, which stimulates the digestive fire and brings joy. It increases pitta (fire) and decreases kapha (water) and vata (air).

For 1 cake of 6 slices

In the kitchen: 15 min + 40 min cooking time

• 200g wheat flour
• 5 tbsp melted ghee
• 2 small grated zucchini (150 g)
• 120 g of whole sugar
• 4 tbsp (120 g) white almond puree
• 3 eggs
• 1 tbsp baking soda
• + 1 tsp lemon juice
• 1 tbsp cardamom seeds crushed in a pestle
• 1 tbsp ground cinnamon
• 70 g crushed walnuts

The preparation

Preheat the oven to 180°C (gas mark 6). In a bowl, mix the ghee and sugar with a whisk. Add the grated zucchini, eggs, almond cream, lemon juice and mix everything until you get a smooth dough. In a bowl, mix the flour, bicarbonate, spices and nuts. Add this mixture to the first mixture. Mix everything together then pour the mixture into a round mold (preferably hinged, to make it easier to unmold), previously greased with ghee and floured. Bake for 40 minutes, check the cooking with the blade of a knife, which should come out of the cake moist but clean when it is cooked. This cake can be served as a snack or for breakfast.

You will find all of these wonderful recipes in the book Yoga CookBook by Garlone Gardel, Editions Ulmer.

Photo credit @Thomas Dhellemmes

Let me introduce you to Carine Castet, Yoga Teacher, Blogger, Traveler, Poet, Passionate,... Lover of life. Carine Castet has been teaching yoga in Toulouse since 2010. She studied yoga with great masters of the discipline in the United States, India, London, Paris... She shares her passion and love of yoga both in her teaching and pedagogy as well as in her blog Yogaventure . The yoga she teaches is full of delicacy. She teaches the precision of alignments and the poetry of movement.

I met Carine at the Yogi Nomad Festival in Biarritz.

It was only natural that I asked him a few personal questions about his yoga practice, which I am sharing with you today.

How did you get into taking care of yourself?

I had been thinking for years about taking care of myself... By leaving the United States, by changing direction to dedicate myself to the practice of YOGA, I had already made a huge step forward in terms of well-being, health... I went to the gym, I practiced yoga, I ate organic at home and as often as possible, I lived the life I had always wanted and very strangely it was my first year of medicine that was like a revelation, a big slap in the face on many levels.

I spent a year getting sick, building up fatigue that I couldn't shake, and my acne came back.

There, I told myself that no matter what positive things we can do for our health: eating, practicing, etc. The most important thing, the basis of health was to slow down, sleep, meditate, reduce all stress factors.

One day I got up and said stop, from now on I was going to regain my health, my happiness, my well-being.

7 years after my first YOGA training, 7 years after the first class I taught, it took me 7 years to understand that to take care of yourself you had to reduce... Really reduce.

What practice for your well-being?

Since this awareness every day, absolutely every day I devote 8 hours to my sleep . I have never slept 4-5 or 6 hours again… Sleep is the basis of our health, people are often surprised but no matter the number of hours of yoga practice or meditation or organic food ingested, if sleep does not regenerate our mind, our body, we die from the inside…

Also every month, absolutely every month, I make an appointment with Kim my masseuse, 1 hour of pure bliss, letting go... I just have an appointment with her on Friday, it's the appointment that never changes in my schedule!

Meditation which has become a big part of my practice now, I love to dedicate 40min to my practice in the morning or just after my lunch, I feel like it is total luxury. It is just amazing nowadays, the moment I sit down for my meditation I feel so so lucky… And yet it has nothing to do with luck, it is a decision that I made and that I implement with dedication.

What is the ritual of your practice?

As for my yoga practice, well when I'm at home, I start with a little tea ceremony. A wonderful teapot that I chose in my favorite shop in Toulouse, wait for the tea to infuse... The magic happens, I sit on the carpet in my living room in silence and when the tea is ready I pour myself a cup.

I start my playlist on Spotify and I start with some sun salutations. I continue with my current practice, often Yin and I savor my tea while taking time between postures. Feel the effect of one posture before moving on to the other. I practice the art of slowing down a lot. Often a breathing exercise like cardiac coherence breathing comes at the end of the class to prepare me for relaxation. I then settle into Savasana with the bolster under my knees and a blanket on me, I set the timer to 5 min, I turn off the light and the music…

What do you get out of it?

It's always a special moment where I feel so much gratitude, I often wonder how people who don't know yoga yet do it...

What do you carry in your yoga bag?

Always my thermos with a good infusion or coffee J

My notebook where I write down all my lessons

My travel mat

The book I am reading

Art of Attention Inspiration Cards

What is your favorite object/accessory?

My bag itself, the one that Renée had made from her drawings, when I take my bag I am already on a journey, I am transported into the magic of yoga

What would be your advice for Tayrona Yoginis?

To slow down of course, to surround yourself with lots of little reminders that life is worth lingering in the moment; that the moment will not come back, not to let it slip away in favor of any worries.

Where/how do you practice?

I practice most often at home in my living room, I generally stay dressed as I am, I just put on leggings and hop I start my little ritual.

What is your mantra/favourite phrase?

A mantra from Louise Hay:

"I am the creative power of my life, I decide to have fun now"

How to describe Cyril Lagel to you: he is tall, imposing, impressive...Cyril is my Ashtanga teacher in Paris, at Tigre Yoga.

Can we say that we love our yoga teacher? Yes, certainly. In his teaching, he makes you pass on his passion for yoga. He is a teacher, a perfectionist and his practice of Ashtanga, in my eyes, borders on perfection.

Cyril has a communicative energy that carries and motivates. His encounter with Ashtanga is a combination of circumstances: serious back problems force him to find, to open up to other possibilities to relieve his pain.

Trained by the very famous Caroline Boulinguez , he continues his continuing education with the current great master of Ashtanga; Sarath Jois at Kpjayi in Mysore . Cyril practices yoga with aesthetics, cunning and enthusiasm, all in a positive atmosphere. An alignment worthy of the greatest, he makes you love yoga, pushes you to surpass yourself, and that is magic.

And if we dig a little deeper, we also discover another side of the character: a photographer, in love with beautiful images and beauty. Professional photographer and winner of several awards; Beauty photographer of the year 2014, "International Fashion & Beauty Photography". France, Advertising beauty photographer, silver award 2014, "One Eyeland Photography". Asia. Cyril works for the biggest brands and his concern for perfection and harmony is reflected in his photographic work. To discover.

There you have it, everything is said and I will let him explain to you what yoga brings to him.

How did you get into taking care of yourself?

I come from a professional environment that was both exciting and stressful (photography), based on appearance, yoga came as the right answer to a pace of life that needed to be calmed and to an awareness of the need to refocus myself.

What practice for your well-being?

I am an ashtangi with the splendor and perseverance that it entails. (see the following link on the very good article by Mark Zee. This practice suits me because of its demands and its rhythm, but especially for all its little secrets that I discover as I practice… beyond the asanas there is a whole world to discover.

What is the ritual of your practice?

If I practice alone, I like to simply put the sound of Tibetan bowls on a loop, it is there without attracting my attention and at the same time it isolates me from external noises, and focuses me on the sound of my breath, the practice becomes a kind of active meditation, carried by the music of my breathing.

What do you get out of it?

Physically a real awareness of the body and especially surprising benefits especially for my back because I have a deformation in the lumbar region (spondylolisthesis grade 3) that no doctor has ever managed to relieve, yoga succeeded in a few months! Yoga is also accompanied by a change of diet and a study of Ayurveda, I feel really good with a diet corresponding to my Prakriti, my doctor observes that I am metabolically rejuvenating since then! Mentally, yoga is an essential break to live in the present moment, the practice soothes me and makes me smile, which I share with those around me .

What do you carry in your ®go free 2.0 yoga backpack ?

What is your favorite object/accessory?

A beautiful mala that my wife had made especially for me in Mysore. She carefully chose the stones that suited me and we went together to have it blessed at the Ganesha temple in Gokulam.

What would be your advice for Tayrona Yoginis?

Persevere in your practice…, every day is different, every practice is different, be observant and indulgent with yourself. This is the beauty of ashtanga, an identical series, but a different feeling every day. Do not confuse the technique (asana) and its teaching.

Where/how do you practice?

I practice Mysore style at home and in the studios of friends and teachers that I like in Paris, I try to go every year to the Shri K Pattabhi Jois institute in Mysore and if my schedule allows it to Bali at Prem and Radha's. I like to practice alone, but I also like the fabulous energy that comes from the other practitioners during Mysore style, this sound breathing is like an invisible connection.

What is your mantra/favourite phrase?

“YOGA more famous than known“

Jean FILLIOZAT 1976


Cyril teaches in the following centers:
www.qee.fr - www.tigre-yoga.com



Find her schedule on her website: http://yogidelicious.com

And lots of information on Ashtanga on his page: h ttps://m.facebook.com/yogidelicious/

Garlone Bardel is a yoga teacher and author of a beautiful book Yoga Cook Book on yogic nutrition. She presents 108 recipes, each more appetizing than the last. And the art of eating consciously becomes accessible. to all.

For Tayrona yogis, she wanted to share with you 12 of her recipes that you will find every Wednesday on our blog.

These will be accompanied by recommendations taken from her book which she produced in collaboration with Anne Claire Meret , naturopath.

To begin, a little reminder about yogic food.

In the Indian tradition, dietetics does not focus on the nutritional content of foods but lists foods according to the energies they carry.

According to the tradition and philosophy of yoga (Sâmkhya), every manifestation of the universe is composed of 3 qualities: the gunas. These 3 gunas ( present in food) come into contact with the body when they are ingested. (see page 15, 16 and 17)

Eating healthily requires us to choose wisely what we eat and to open our eyes to the origin of the products we consume.

As Garlone writes in his book, food is not an ordinary thing. Fruits and vegetables, in our hands, the gestures of cooking are a link between individual ecology and planetary ecology.

And to start the day off right, here is the recipe for homemade oat, beetroot and ginger granola

The mistake with commercial granolas is the use of honey, which does not tolerate cooking because it loses its properties and makes it difficult to digest the ingredients it coats.

This recipe can be prepared in advance. This homemade granola is very soft, nutritious and hypoglycemic, thanks to the oats. It is not recommended during periods of Kapha (water) imbalance or ENT sensitivities to cold periods.

Beetroot brings remineralizing and nutritious properties, vanilla brings sweetness, ginger spiciness for the harmony of the whole. Regarding the seeds, use the ones you like and be creative.

The energies stimulated in this porridge are apana (energy that descends from the navel to the perineum) with beetroot ; udana (energy linked to the head and limbs) with nuts and coconut oil; samana (energy responsible for assimilation) with ginger

A truly yoga-friendly breakfast. It provides balance (samana) and nourishes the mind (udana) with the fruits.

For 1 jar

In the kitchen: 10 min, cooking: 30 min + rest 10 min

200 g of oat flakes

1/2 red beetroot, grated,

4 tbsp pumpkin seeds

2 tbsp sunflower seeds

2 tbsp golden flax seeds,

2 tbsp sesame seeds

1 tbsp vanilla powder

1 tbsp almonds

1 tbsp grated fresh ginger

3 tbsp coconut oil

4 tbsp maple syrup

The preparation

Preheat the oven to 150°C. In a saucepan, melt the coconut oil with maple syrup over low heat. Grind the flax and sesame seeds. In a large bowl, place the oat flakes, all varieties of seeds, almonds, vanilla, ginger and finely grated beetroot. Pour in the oil and maple syrup mixture. Mix everything thoroughly so that the ingredients are coated with the oil-maple syrup mixture. Place everything on a baking sheet covered with a sheet of parchment paper. Bake for 30 minutes. The granola can be enjoyed straight out of the oven, as is or warm. It keeps very well in a glass jar and can then be consumed over the days, accompanied by a hot vegetable milk of your choice.

With thanks to Garlone Bardel, Anne Claire Meret, Thomas Dhellemes for the beautiful recipe photos, to Ulmer editions and Emmanuelle Christophe thanks to whom nothing would have been possible. Thanks again for this recipe taken from the Yoga Cook Book available on our site.