Category Archives: Clover

Upwards

IMG_1653Urdhva Danurasana. Also known as the friendly, charming upward facing bow or wheel pose. It’s the pose which I secretly dread but also secretly hope to attempt each class.

My biggest issues coming into this pose are the tightness across my chest, tightness of my hip flexors, and as a result, my lower back compression. It takes several attempts for me to lengthen my spine. There are some times when my body isn’t sufficiently open enough to do the pose properly, so I usually surrender back to bridge pose.

The tricks of the trade? Subtle things like pressing the inner edges of the hands to rotate the triceps inward, activating the serratus anterior (our trapezius is usually over-developed and compensates for it), and rolling the outer thighs slightly inwards to narrow the hips.

Other things to note: move the back ribs and shoulder blades in while bringing the chest and arms forwards.

Variations:

Once you’re up there, in addition to an expansion of the chest and potential crying  (one of my teachers told me she’d cry every time she did upwards bow because it would stimulate certain points of her nervous system), you get a totally awesome view of the world. Kind of like this:

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I was in Chicago the past week doing job interviews (more on that in a later post) and took a stroll downtown (longer than I expected, as my phone clock did not automatically change timezones, so I showed up way early to my interview. Thank God it was East Coast not West Coast time.) Honestly, I got pretty bored of downtown. It was like SF downtown or NYC or HK downtown – after a while they all kind of look the same. My architectural expertise isn’t finely tuned enough in order for me to appreciate the structures. Sorry Dad, I failed.

But I did see The Bean at Millenium Park. I know it’s pretty touristy, but I was thrilled to unexpectedly come across it. It’s such a creative creature with an amazingly simple concept.

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Fine points of mind.

So here’s my little note scribble for the day, hopefully you can take a little something from this:

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Daily Nutritional Facts:

Vegan Quinoa Chili: I came across this fast-food joint downtown called “Protein Bar”. It was a bizzare, intriguing concept. The mindset of the bar was obviously health-centric. Granted, I have a couple things to say regarding the over-proteinizing we have going on in our culture. But I’ll keep my mouth shut. The store featured a lot of the typical health-nut stuff: quinoa, greek yoghurt, kombucha, kale, avocado… stuff you would expect from a vegetarian or even vegan cafe. But then chicken was thrown in. For some reason chicken passed the healthy/non-healthy test and came out gloating.

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Not sure why, but was pretty taken aback with the additional animal product. It was like they were almost going for the home run with the vegetarian philosophy (a la Clover) but stopped short. I tried the vegan chili with quinoa, avocado, and the fake cheese (I feel weird about fake cheese. I tried many brands before and the only one I was down with was this mozzarella made from almonds. Other than that it’s a no go. Give me my brie back. No I don’t want Brittany back, bitch.)


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Calling it a day. Yoga from 4-5 pm in Adams UCR if you want to come hang out!

Today’s Playlist includes: Local Natives, checkit.

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Filed under Clover, food, health, postures, yoga

An Ode to Arm Muscle Contractions

So a girl asked for an intensive arms/core workout, and I thought building up to a forearm stand was a perfect sequence. Check this article out for more advice on building up to a forearm stand.

On a separate note, I made an effort to really understand the different kinds of contractions, and what yoga poses/physio moves were great for building arm strength in particular. Check it:

For more explanations for the types of arm stretches (ekabuhjaswastiakasjdflkwhuuuuuut?), check the article page as well.

I attended the Clover All-Team Member meeting this past Sunday at the HUB. I thought it was such an awesome concept, as all employees got free beer (Allgash White, to be precise), samples of the new 3pm special – blueberries and whipped cream, and a delicious chocolate cupcake. Again, somehow the chefs nail it with the mild sweetness but fresh taste of the cupcakes, with a light frosting that wasn’t overpowering, meeting its match with freshly picked peppermint leaves. Something about fresh mint in anything kills me.

Ayr gave a brief download on the environmental impact and growth Clover was having. My favorite part was the “tasting” game (where 12 unknown ingredients were provided and we had to guess what they were) and a food education presentation given by Chef Rolando. Both were powerful and so interesting (for me, oh the food obsessed). Interesting things:

1) Their parsnip sandwich, a combination of parsnip, cheddar, spinach (in the earlier versions), and caramelized spring onions that were caramelized with cider vinegar, sugar, cinnamon, mustard seeds, and fresh horseradish. The idea of cooking things that weren’t sweet with cinnamon intrigued me and I did a brief search and came up with these ideas:

  • cauliflower
  • parsnips
  • garlic cloves
  • sweet potatoes
  • carrots
  • zucchini
  • BBQ Brisket
  • Squash
  • Pizza
  • Orzo salad
  • Curried red lentil soup
  • Grapefruit

2) Wheat gluten (things to make your tempeh with) looks and smells like flour (even whole wheat), but once you taste it your saliva gets everything super gooey.

3) Determining the difference between cilantro and parsley for me is….difficult. I went to the Harvard Community Garden yesterday and tried both. The cilantro tasted more ocean-y to me, while the Italian parsley taste more clovery, sprouty, and sunny to me. Let’s see if I can remember that at all…

4) Belgian Wheat Beer can be flavored with coriander, who knew?

RESEARCH MOVES FORWARD, ALBEIT SLOWLY!

Finally, finally, finally the brain data was successfully converted into a format we could use and I could start doing the reconstructing and skull stripping. Alas, I was letting the program run over night and it only got through…3/15 sessions. Derp. Oh well still letting it run.

Meanwhile, I take over the world. Or in other words, find myself amused/fascinated by some of the figural responses on the TTCT as I grade them.

 

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Daily Nutrition Facts

Made myself a salad with red cabbage, kale, cucumbers, smokey tofu, and a mix of vegannaise and BBQ spice.

Also tried green gooseberries for the first time! They are possibly one of the most interesting fruits I’ve had. Fuzzy on the outside, filled with a grape texture inside, but also with seeds that are not unlike chia seeds. Kind of an adventure in the mouth. Tart and sweet like a green grape, but with slightly more complexity and hollowness to the palette. Apparently a recipe suggestion: “Stew gooseberries with coconut milk, Indian spices and vegetables, then serve as a curry over rice.” Omnomnom. I had the pleasure of trying red currents for the first time as well. I don’t have the patience right now to try a pie, but they were deliciously fresh and tart.

I got to adopt a Patty Pan Squash and harvest rainbow chard + kale in return for teaching yoga at the Harvard Community Garden (every Tuesday from 6 – 7 pm). So. Much. Love.

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