Yoga Journal
Crunch Time
Revitalize yourself with a plant-based eating plan that celebrates fresh fruits and veggies
by Lavinia Spalding
by Lavinia Spalding (google+)
San Francisco yoga teacher Stacey Rosenberg had a diet that most people would consider ultra-healthy. Most of the time, she ate organic and locally sourced food, avoided processed ingredients, and listened carefully to her body's cues about what she needed to be eating and how much. But when her teaching schedule turned hectic, she began to opt for quick and easy options like heavy burritos and sandwiches or a slice of pizza from her favorite bakery. "I was falling off some of my healthy habits," she says, "and I wanted to bring whole foods and greens back into my diet."
Read article on yogajournal.com
-
The Cabin
The old rancher stood on the porch of my log cabin, shuffling his boots. Then he lowered the rim of his cowboy hat, squinted, and delivered the news I’d been dreading — the news that had probably been inevitable from the start. Though I say the cabin was . . .
-
BWTW 11 Intro
On the first day of 2017, I sat in a room I love—a small, bright space with green wicker furniture, three neglected but determined ferns, and five slim hardbacks in an old wooden crate. My toddler was napping, my husband was working in another room, and the . . .
-
To the one who was supposed to get away
What I remember, 15 years on, is not your face or hair or hands, nor the beach or full moon above us that night. I remember the safety cone. It was bright orange, brand new, and perfectly incongruous, so we stared at it for seven hours. My friend swung by . . .
-
To Old Johnny
Your shop was smaller than our kitchen but better stocked, the shelves on both sides of its entrance packed to the ceiling with shrimp chips and kimchi, dried cuttlefish, ramen noodles, and vacuum-sealed chicken drumsticks. It had no name, the shop—it was . . .
