December is a month of many gatherings and food inevitably becomes the centerpiece of these celebrations. Even though we’ve taken the entire year to build healthier habits around the way we nourish our bodies, when the holidays come around we often fall prey to old habits of eating or over-eating. We innately become drawn to our favorite childhood comfort foods and for these few weeks out of the year, we no longer see food as a source of nourishment. Instead, we see food as the most appealing, forbidden fruit on that ever-so-accessible holiday tree.
Our intention in dedicating this month’s issue to mindful eating is our way of supporting you as you transition into the New Year. All of us here at Yogi Times, want to encourage you to create clear intentions regarding the nourishment of your body. We also encourage everyone to increase their education surrounding each and every savory morsel that hits their palette this holiday season. From the quality of what you eat, to how and when you eat, food is energy, it is medicine and it has an effect on our entire being How much Do yoga Teachers Make.
One of the first things that surprised me when I came to America was the “eating while standing” phenomenon practiced by so many people. Taken by the fervent speed of city life, the mere act of nourishing our bodies becomes a part of our “to do” list and yet trying to accomplish work while chewing a few bites between emails is really the pinnacle of unconscious eating. Now I’ve never been much of a “rule” person in fact, I’m more of a “rule-breaker.” But the one rule that remains consistent at the Yogi Times office, and one that I heartily defend, is that our team is never to eat at their desk. This is one reason why I was so inspired by Zen Chef, Edward Espe Brown, the featured guest in our monthly interview section. Edward helps us all learn new ways to reconnect with our food reminds us why conscious eating and mindful cooking are so important to the overall equation of our well being. Creating rituals around the preparation of food is one of the many ways we can ensure that we’re nurturing our bodies as well as our minds!
Also in this issue, Kashi Company nutritionist Jeff Johnson explores vibrant health and the basic principles of healthy eating. In his cover story, Jeff provides a framework for eating that is easy to follow. We also bring you Joseph Bettman, our twelve-year-old and talented young chef, who reminds us all that seeking balanced health is not just for adults and it’s never too early (or too late!) to learn new recipes to share with others. Let me be the first to recommend his Butternut Squash Polpette as the perfect new recipe to share with your holiday guests and friends. And to round out the year as we all move toward total body confidence, Lanee Neil gently moves us through the deprivation and divinity of holiday eating.
Lastly, I am pleased to announce Yogi Times Lifestyle Media Group will bring you two additional issues of Yogi Times Magazine in 2008! So keep your eyes peeled for our first-ever JANUARY SPECIAL EDITION. Filled with the insight and tools you will need as you enter a new year filled with new intentions, our January Special Edition will prove to be an issue of Yogi Times that you never put down.
Cheers and may your holidays be filled with joy, life, love and vibrant organic whole foods!