February 2011

New Moon: 2/2
Full Moon: 2/18

Upcoming Events


Have you ever noticed a tree standing naked against the sky, 

How beautiful it is?  

All its branches are outlined, and in its nakedness 

There is a poem, there is a song.  

Every leaf is gone and it is waiting for the spring.  

When the spring comes, it again fills the tree with 

The music of many leaves, 

Which in due season fall and are blown away.  

And this is the way of life.


By Krishnamurti  


February News



I hope you all are making good use of the winter kapha season, by visiting the ski slopes, cross-country skiing, staying warm by the fireplace, sleeping in, doing your sun salutes, and eating plenty of hearty nutritious food while avoiding the sweet, sour, and salty tastes in order to sustain your agni (digestive fire) during the winter. If none of the above are taking care of the winter imbalances such as depression, weight gain, or chest colds and cough, then you might consider signing up for the next yoga retreat in a sunny place to kick the winter blues! (4 spots left for the Hawaii retreat this month).

Being near the sun, watching the sunset, doing sun salutes, sunbathing, and sitting in silence near the ocean while watching the sunset helps inspire incredible radiance. I can say this from first-hand experience in watching the transformation and soulful unfolding of my retreat group from the Pacific Northwest and Canada as we spent 7 days in sunny Sayulita, Mexico. See for yourself on flickr. Witnessing these types of experiences confirmed for me that healing is always possible with a little help from Mother Nature. All we need to do is get outside, no matter where we live!


On Friday, February 4, I will be teaching the 8:00am - 9:00am and 9:30am - 10:45am classes at the Wedgwood studio. (Be on time if you want to attend the second classes.)

The latest My Yoga Online Winter Vinyasa and Winter Yin classes are available for download.



 Art of Sequencing  - Volume Two Seasonal Vinyasa

Art of Sequencing Book

For those of you that pre-ordered Volume Two, I hope that by now you have received your copy. If not, please let me know. Thanks again for all the early support and encouragement-I am deeply grateful. If you enjoy Volume Two, please share it with your friends and students.  Word of mouth is still the best advertising.


Art of Sequencing-Volume Two introduces you to Ayurvedic daily routines, seasonal rituals, nutrition and mindfulness, and a broad range of practical Western lifestyle tips to help the modern yogi or health-minded individual reduce dis-ease and nurture a state of wellness. These are complemented by extensive yoga asana sections including twenty-five of my class sequences, applicable for all levels of skill and ability.

To give context to these modern wellness offerings the book takes you on a journey into India's history and culture and explores Eastern philosophy. This thoughtful and insightful book celebrates the art and science of yoga as a way to rediscover the body's innate wisdom and the vitality that comes from living in balance from season to season. Order your copy today!



Feel free to share any testimonials with me directly or on the new Seasonal Vinyasa-Art of Sequencing fan page on Facebook. Become a fan if you aren't one already.

Seattle Workshops and Trainings 

Mexico Flower

Business of Yoga Workshop with Melina Meza and Matt Delcomyn

February 25-27, 2011

8 Limbs Yoga Centers - Phinney Ridge Studio

Register: 206-325-8221

Melina and Matt will cover the basic organizational steps to get your business thriving as a teacher. Over the weekend, we will dive deep into the basics of business planning including: designing promo material and a basic website; branding your style or product; effectively using social media, peer networking, and advertising; and brainstorming about your goals as a teacher.

Workshop Schedule:

Friday: 11:30am - 1:30pm
Saturday: 10:30am - 1:00pm
Sunday: 9:30am - 12:00pm

Cost: $135 until February 20, $150 after (includes all 3 classes)

8 Limbs Yoga Centers 500-Hour Teacher Training

February 25-27, 2011

Register: 206-325-8221

As part of the 8 Limbs Yoga Centers 500-Teacher Training Program, I will be teaching a full weekend module which includes the Business of Yoga, Sequencing for a Season/Reason, Working Modifications into your Vinyasa Flow, Business and Ethics, and Sequencing for Special Needs. Please visit the 8 Limbs Yoga Centers website to apply for the weekend module, 200-RYT certification is required to participate in the full weekend module.

See my workshops/trainings page for more details and future classes in California, Texas, and Washington.

   Spring Vinyasa Yoga Retreat in Tofino, B.C., Canada 

Mexico Sunset 2

Seasonal Vinyasa Spring Yoga Retreat

May 27- 30, 2011   

Tofino Botanical Gardens, Vancouver Island

Read more or register via: www.milagroretreats.com 

Phone 1.866.373.4316

Early registration deadline is February 2, 2011

Come join me on the Pacific Rim in the beautiful town of Tofino for a Seasonal Vinyasa Spring Yoga Retreat hosted by my new friends and collaborators at Milagro Retreats. On retreat we will share how to live and practice in harmony with nature. Our spring retreat will focus on adapting asana practices, dietary approaches, cleansing techniques, and lifestyle routines so that you will be in sync with the changes occurring in the natural world. There will also be enough free time so that you can partake in such activities as surfing, sea kayaking, lounging, beach walking, and more. Contact Milagro Retreats directly to reserve your space. It's going to be amazing!


  Included in the retreat:

  • 3 Nights accommodation
  • Nourishing organic breakfasts, lunches, and dinners
  • 6 Yoga classes (2 per day)
  • Access to the botanical gardens
  • Eco-friendly goodie bags
  • Group campfires and ceremonies

Reserve your space: www.milagroretreats.com

Winter Diet  

Buddha Head

One of the ways you can prevent slipping into the winter blues is to be become more mindful about what you are eating when you are eating. This helps avoid overeating, which can lead to depression. Eating when you are not hungry is one of the easiest ways to dampen your agni (digestive fire) and put on extra weight, a special challenge during this time of year when many people reduce their level of invigorating outdoor exercise due to rain, ice, and snow.


What if you let eating become part of your meditation practice? When you eat, simply focus on eating-nothing more, not your emails or process thoughts of the day, etc. Learn to savor how your food tastes and smells, pay attention to how well your body digests it, and tune into how much you need to satisfy your hunger.


Here are a few ways to begin:

  • Choose one place to eat each meal free of clutter and distractions.
  • Slow down when you're eating, putting your fork, spoon, sandwich, burrito down in between bites.
  • Stop eating when you no longer have hunger.
  • Chew your food until its liquid to promote the first stage of digestion, which begins in your mouth.
  • Avoid eating when feeling emotional or stressed out.
  • Eat well-balanced meals with sufficient protein and fat to minimize hunger between meals.
Vegetarian Posole

Haramara Chef

Vegetarian Posole from Kitchen Daily

    • 1 heaping tablespoon cumin seeds 
    • 1 tablespoon olive oil
    • 1 onion, chopped fine
    • 1/3 teaspoon dried oregano, or 2 teaspoons fresh oregano leaves
    • 1 pasilla chile, seeded, deveined and minced, optional
    • 2 quarts vegetable stock
    • 1 lime juiced
    • 3 tablespoons green salsa
    • 1 bunch cilantro, stems and leaves separated, stems tied tightly
    • 1 large can hominy, about 29 ounces, yellow or white or a mixture
    • 2 ears corn on the cob, cut into 1 1/2-inch sections
    • 2 zucchini squash, cut in 1-inch rounds
    • 1 medium potato, cut into 1/2-inch dice
    • 1 can pinto beans, rinsed  
    • salt and pepper to taste 


  1. In a dry frying pan, toast cumin seeds over medium heat until they are more golden-brown than green. Grind in a mortar and pestle or spice grinder to a powder.
  2. In a soup pot, heat olive oil over medium-high heat. Add chopped onions, oregano, and pasilla chile and stir until onions and chile are soft and beginning to brown. Add one heaping teaspoon of ground cumin and stir, cooking for a few moments.
  3. Add vegetable stock to onion mixture, then lime juice, green salsa, and cilantro stems. Bring just to a boil, then reduce heat and simmer, covered, while you cut vegetables, about ten minutes. Taste and add more cumin, if desired. Add hominy, corn on the cob pieces, zucchini and potato to pot and simmer. When potatoes are almost soft, add pinto beans.
Melina Meza
Travis Heights Blvd.
Austin, TX 78704