Pose of the Week: Sugarcane Pose

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Sugarcane Pose

ARDHA CHANDRA CHAPASANA

Benefits of the pose:

  • Improves balance
  • Strengthens and stretches abdomen and legs
  • Opens hips
  • Lengthens and stretches spine

Asana breakdown:

There are a variety of ways to get into this posture, as it is a very dynamic pose. To begin, we’ll take this approach: Start off in Trikonasana (Triangle), take your hand facing the air and bring it behind your back to the opposite hip (i.e. if your right hand is in the air you would bring it behind your left hip). Take your gaze forward, move the hand that is on the ground forward a couple of inches, and being to gracefully transition forward by bending the front leg. Next, straighten the front or standing leg and bend the other so that the hand by your hip can grab your foot. Then, begin to extend your foot up towards the sky like an archer’s bow. Find a drishti or gazing point and breathe here. ❤

Pointers:

  • Keep a micro bend in the front knee so that you don’t hyper-extend.
  • If you have ankle issues, keep the ankle on your floating leg flexed.
  • Place a block under your hand that’s reaching for the ground if it is a stretch to get there right away.
  • If you can’t reach your foot, you can use a strap.
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Honey Sweetened Chocolate Chia Pudding


Ingredients:

4 Bananas 

1/4 Cup Honey

3 tbsp Coconut Oil

1/4 Cup Cacao Powder

1 tsp Salt 

2 tsp Cinnamon

1/3 Cup Chia seeds
This recipe is about as easy as can be: take all ingredients and place them in a blender. Once it is well mixed place in a bowl and refrigerate for at least 30 minutes. If possible, refrigerate for 3 hours. Then, serve, eat, and enjoy 💜

Homemade Pesto & Chicken Pasta with Asparagus

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I’ll let this recipe speak for itself…

 

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Ingredients

1 Bunch of Asparagus

1 lb of Chicken

1 dozen sundried tomatoes

1 1/2 Cups Penne Pasta

1 tbsp lemon juice

2 tsp Salt

2 tsp Pepper

Olive Oil

Pesto:

1 Cup Basil

1/2 Cup Olive Oil

1/2 Cup Parmesean

1 Pinch of Salt

1 Pinch of Pepper

1/2 Cup Pine nuts

3 Cloves Garlic

2 tbsp lemon juice

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Begin by taking your chicken and dicing it into bite sized pieces. Cover base of a frying pan with olive oil and add chicken. Season Chicken with salt, pepper, and lemon juice on medium low heat. Meanwhile, cut off bottoms of asparagus and add then cut the asparagus in half. Add to chicken pan and mix well. Let cook and check frequently.

Get a medium size pot, fill with 4 cups of water and turn on high heat. Once the water is boiling add pasta. Let cook on medium heat for 6-10 minutes or as package directs. Once cooked, strain, and butter with olive oil of coconut oil.

To make the pesto, place basil, olive oil, salt, pepper, parmesan, pine nuts, garlic and lemon into a food processor or blender. Blend well for up to 30 seconds.

When the asparagus is soft and the chicken is full cooked, mix pasta, asparagus, chicken, pesto, and sundries tomatoes in a large mixing bowl. Once the contents is evenly distributed, serve and enjoy. ❤