“8 Yoga Poses To Help Cervical Spine & Neck Issues
By Heidi Kristoffer
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It was brought to my attention a few weeks back by Mr. MindBodyGreen himself, Jason Wachob, that there is very little information on how yoga can relieve neck pain.
Having been in a horrible car accident that resulted in a straightened cervical spine, several herniations, and a few other lovely injuries, I can say without doubt that yoga has been the number one key to easing pain and even getting rid of herniations.
Not sure why there is such a lack of information out there. Hopefully this will start to reverse that trend.
Of course, I am not a doctor, but have spent a decade with chiropractors, acupuncturists, orthopedists, osteopaths, and spinal specialists, trying to find ways to alleviate the pain stemming from injuries in my cervical spine, so here are a few tips and tricks that I have learned along the way.
For pain relief at any time, here are some yoga poses that will free up all of the areas surrounding your neck, and let you feel more open and less tense:”
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Simple and lovely vegetable soup
- 6 cups of vegetable broth ( I add six cups of water, and three cubes of Edwards and Sons low sodium veggie bullion cubes to make a broth , 1/2 cube is equal to 1 cup of water)
- two medium size sweet potatoes (or 1 big one , or as much as you like)
- two celery stalks
- two carrots
- three garlic cloves
- one onion
- a few small bell peppers
- 1/4 teaspoon of oregano
- 1/4 teaspoon of basil
- sea salt and pepper to taste
- add pasta or rice towards the last ten minuets of simmering to give more bulk.
Dice up everything and add all the veggies in a big pot and add some olive oil or coconut oil and sautée it all for about five mins, or until they start to soften.
Add vegetable broth , and herbs (and any other spices you would like to
Bring the pot to a boil, then switch to low heat / simmer for about 20 mins .
Strawberry and mint infused water
All you do is get a blender (or let the strawberry and mint sit in a container of water over night in the fridge to get flavor. Mason jars work great for this )
* add a few strawberries (cut them up if you won’t be blending)
* add some fresh mint leaves
* add water and ice
And blend it !
Awesome flavored water for the day ;)
“What if our religion was each other
If our practice was our life
If prayer, our words
What if the temple was the Earth
If forests were our church
If holy water—the rivers, lakes, and ocean
What if meditation was our relationships
If the teacher was life
If wisdom was self-knowledge
If love was the center of our being.”
— Ganga White
Best-Ever Spaghetti Squash Recipe (Bonus: It’s Vegan)
By Rachel Shulman On November 17, 2010 · 6 Comments
Whether you have dozens of spaghetti squash in storage for winter or picked up one from your local, end-of-the-season farmers market, this is a recipe that you’ll want to make again and again. It would also be lovely as a side dish or meatless main course for Thanksgiving dinner.
Vegan Moroccan-Spiced Spaghetti Squash
Recipe adapted from one of my favorite food blogs, Smitten Kitchen.
1 (3 1/2- to 4-pound) spaghetti squash
5 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1 1/2 teaspoons sea salt (or to taste)
3 tablespoons golden raisins
Half of a 15-oz can chickpeas, drained and rinsed
2 tablespoons chopped fresh cilantro
Preheat oven to 400°F. Cut the squash in half lengthwise. Scoop out the seeds (either discard or save to roast later). Brush the inside of the squash with a tablespoon of olive oil. Roast the halves face-down on a baking pan or sheet for 30-40 minutes, until the flesh of the squash is fork-tender and has separated into spaghetti-like strands.
While the squash cooks, heat the remaining oil in a small saucepan over medium heat. Add the garlic and cook until fragrant, about a minute. Stir in spices, salt, raisins, and chickpeas and remove from heat.
When the squash is done, remove from oven and let it sit for five minutes, or until it’s cool enough to handle. Using a fork, scrape the squash flesh out of its skin into a bowl, separating the strands as you go. Toss the squash with the spiced oil mixture and cilantro. Serve warm, over couscous or sautéed winter greens if you like.
Image courtesy of robbplusjessie via a Creative Commons license.
Tagged with: Recipes • seasonal eating • squash • Thanksgiving recipes • vegan and vegetarian • vegan recipes • vegan Thanksgiving recipes • winter • winter squash
About The Author
I’m an ecologist turned journalist turned farmer-in-training. I’m currently working on an organic farm and creamery in Illinois. Follow me on twitter (http://twitter.com/rachelshulman), friend me on Facebook (http://www.facebook.com/#!/profile.php?id=3105709), or follow me on StumbleUpon (http://www.stumbleupon.com/stumbler/RachelShulman/).
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6 Responses to Best-Ever Spaghetti Squash Recipe (Bonus: It’s Vegan)
Name (required) says:
June 15, 2011 at 12:56 pm
THIS IS AMAZING!!!!!!!!!! So wonderfully easy to make and sooo tasty!! THANK YOU THANK YOU THANK YOU!!!
June 8, 2011 at 9:07 am
I never tend to comment on the numerous recipes I find and use online, but I felt compelled to comment on this after trying it last night. I had never cooked spaghetti squash before, and this dish was delightful! So tasty and easy! Thanks for sharing!
Spaghetti Squash - Cristin Michelle says:
April 28, 2011 at 10:31 am
[…] can find more recipes here and […]
April 26, 2011 at 3:52 pm
DELICIOUS!!! Thanks so much for sharing this recipe.
6 Delectable Spaghetti Squash Recipes | Chic Vegan says:
January 17, 2011 at 3:08 pm
[…] Moroccan-Spiced Spaghetti Squash […]
Spiced Roasted Spaghetti Squash « l7veg says:
November 18, 2010 at 10:51 pm
[…] Tired of the go-to preparation of spaghetti squash as a pasta substitute, I dug around online, looking for a new side dish recipe. I stumbled across a Moroccan-Spiced recipe on a blog called Eat Drink Better (which, by the way, looks like a great blog that I will be returning to!). Their recipe “Best-Ever Spahgetti Squash Recipe,” contains garbanzo beans and raisins, and is served over rice or couscous. Tonight, I was looking for something lighter to pair with another dish, so I made it with just the spices. Here’s a link to the original, which I will try another time http://eatdrinkbetter.com/2010/11/17/best-ever-vegan-spaghetti-squash-recipe/ […]
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