Author Archives for johnnylapasta

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About johnnylapasta

Foodie. Yogi. Reader. Writer. Adventurer. Lover.

8 Things Fit People Do

Being the yoga instructor, #healthyfoodporn hashtag using Instagram cook, and lifestyle blogger that I am, I often receive a lot of questions about how to get fit and stay fit. Friends, acquaintances, and strangers come to me for my advice on how they can achieve greater health. I offer my tips and tricks like in the blog post here, and I always always always stand firm with my belief that being fit is about creating a healthy lifestyle for yourself that you can sustain over a long period of time rather than a quick fix diet or work out program. Also important, I always remind that a pant/dress size or scale number does not equivocate good health, but rather an overall feeling of wellness and ability.

All that being said, people still want to know how us-in-shape-people do it. I know lots of in shape people, and most of us have several things in common with the way we live our lives. So, I will share those with you now so that maybe you can see what we do and if those things appear to be ones you can do in your own life.

1. We prepare much of our own food

food prep

Fit people still go out, fit people still get take out; but fit people also buy whole food ingredients and cook/prep many to the majority of our own meals. By purchasing quality ingredients and handling the preparation of them, we are able to control the amounts of fat, sodium, sugar, etc. in our food as well as manage our portions. It’s just an integral part of the lifestyle. It means carving out time to shop for the groceries, cook, and pack the food; it means hella Tupperware and a messy kitchen, but you feel great, often saves money, and it can be more flavorful too!

I have looked into the flames….

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…And I see Rubbermaid in your future!

tupperware

2. We make exercise a priority –

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It’s true; fit people make getting in movement an absolute priority in our day. I hear a lot of excuses along the lines of “I just don’t have time,” and that very well may be if you are just hoping for a random hour to open up in your day so you can fit a sweat in. The fact is, no matter how busy fit people are, they schedule the time for exercise in and rarely negotiate about it. It sometimes means getting up an hour earlier to make it to a before sunrise yoga or aerobics class or having lunch at your desk so you can squeeze in a gym sesh or spin class over your lunch break, but fit people will make it happen no matter what. Why? Because it makes us feel strong, it makes us feel good, and it makes us healthier and happier the rest of the time! The sacrifice of an hour is well worth it.

3. We drink tons of water –

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We are very blessed in the Western world to have access to clean running water. As much fun as water slides are, a much better use for all that water is using it for hydration! Hydration comes with many various health benefits including aiding digestion, purifying internally, releasing water retention and bloating, and even revving up metabolism. Fit people end up sweating a lot, and so we need a lot of water to replenish, and when we get it, our bodies are the happiest!

4. We sleep –

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Fit people make sure to get ample rest and sleep; when you’re active, it is important to allow your body to recuperate on the daily. A lot of us might be considered grandmas in that we choose to turn in early so that we can catch a full 7-8 hours, but here again, we make it a priority and it feels so good!

5. We are active in our free time –

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A lot of fit people choose hobbies and activities in their free time that involve getting outdoors and moving, and they genuinely enjoy it. Here again, it is all part of the lifestyle! For me, I enjoy taking my dog to the park after work or going on a Saturday hike, some people enjoy surfing in the mornings or playing football in the park on a weekend afternoon. These are all activities enjoyed in addition to normal exercise and movement that we simply find fun and fulfillment in while also being active and getting fresh air.

6. We eat, a lot –

food

Yes, we prepare much of our own food, yes we control our portion sizes, but that doesn’t mean we are eating just kale and orange segments. Healthy people eat every few hours and make sure to get plenty of good foods with lots of nutrition. Starving yourself for 10 hours straight does not equal health, feeding yourself nutritionally rich foods every 2-4 hours usually does. Which would you choose?

7. We say no –

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Sad Panda, but sometimes we have to say no. Sometimes we turn down the slice of cake if we’ve been having too much sugar or we opt for the chicken and vegetables rather than the burger if we’ve been going to town on the carbs and salt. This is NOT to say you can never have the cake or the burger, but you have to check in with yourself and see what is going to make you FEEL the best, and sometimes that means saying no.

Here’s a sad Panda for you

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8. We say YES! –

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Living a life of strict eating patterns that never permits a little indulgence is not fun or sustainable. It is important to enjoy what life puts on the plate for you, and sometimes that is a big pizza or brownie Sunday. Don’t be afraid to indulge and enjoy: make sure to treat yourself! Complete deprivation is not the goal here, its balance. Your dessert Monday through Thursday might’ve been a small piece of dark chocolate, but on Friday go ahead and have the Pizookie! You are golden! I live by an 80%/20% rule: 80% of the time I eat those traditionally healthier choices, 20% of the time I eat whatever the hell I want without apologies! So eat up me hearties yo-ho!

So, those are some of the things us “fit” people do. But remember, even if you are starting a new fitness journey, be kind to yourself and love yourself as you are now and along every step of the way!

Bleu BBQ Chicken Pizza

We all love pizza. We all love BBQ. Thus, it makes sense to combine these two marvelous genres of foods, right?? Right! Almost every American-style pizza place (alla BJ’s Restaurant & Brewhouse and California Pizza Kitchen) has some sort of BBQ Chicken Pizza these days, and it fantastic; you really can’t go wrong with ordering one. I and many of my friends love BBQ chicken pizza so much that we have taken to making these BBQ flavored pies in our own homes because it really is so simple to make something so good and so beloved.

My dear friend and former blogging partner from my Confessions of Two College Foodies days, Nicole, first taught me how to make BBQ Chicken Pizza. Her and her family made a version very similar to that of California Pizza Kitchen and it was phenomenal; it quickly became a staple in my own household; for that recipe click here. Since then, however, I have sought to make a recipe that is unique to me so that I am not thieving!

Classic BBQ Pizza

Here is a throwback to the classic version, sans bleu cheese and peppers.

When developing this new recipe, I thought about some of the ingredients and flavors I like to add to more traditional BBQ dishes. When it comes to BBQ burgers, my favorite cheese is bleu cheese; the pungent tang of the bleu plays perfectly off of the sweet richness of BBQ sauce. I also enjoy adding the freshness of red and yellow bell peppers to BBQ dishes as they seem to really brighten up a thick BBQ feast. So, I have added those few ingredients to my friend’s original BBQ Chicken Pizza recipe to make this unique Bleu BBQ Chicken Pizza.

BBQ Chicken Pizza 16

The new Bleu BBQ Chicken Pizza! Could you resist???

This pizza is insanely easy to make, rather inexpensive, and completely delectable. This recipe is perfect for the summer months for those times when you need the texture and ease of a pizza but still want that summery, smokey BBQ flavor. I hope you enjoy!

Bleu BBQ Chicken Pizza

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients:

  • 1 pound store bought pizza dough, plain or wheat (I like Trader Joe’s dough)
  • 3/4 cup store bought BBQ sauce
  • 2 cups cooked chicken breast, chopped into cubes
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup bleu cheese crumbles
  • ½ medium red onion, sliced
  • ½ red bell pepper, sliced into strips
  • ½ yellow bell pepper sliced into strips
  • ¼ cup parsley or cilantro, chopped

Directions:

Preheat the oven to according the directions on your store bough pizza dough.

Roll out the dough into a thin, oblong shape and place on an oiled baking sheet. (Pro-tip: sprinkle course cornmeal on the baking sheet to help prevent the pizza dough from sticking)

Pour half the BBQ sauce on the surface of the dough and spread with the back of a spoon or a pastry brush in an even layer right up to the edges of the dough. Sprinkle the mozzarella and bleu cheese crumbles evenly over the pizza.

In a medium bowl, toss the cooked chicken in the remaining BBQ sauce and distribute evenly across the surface of the pizza. Arrange the sliced red onion and bell peppers all over the pizza.

Bake for 15-20 minutes until the dough is cooked golden and the cheese is melted and bubbling. In the last few minutes of cooking, sprinkle with the parsley or cilantro.  Remove from the oven and allow to cool a few minutes. Cut into rustic squares and serve!

 

Follow the directions for your dough, and make sure to put it on a floured surface.
Roll, roll, roll it out!
I like a rustic, perfectly imperfect shape.
Toss the chicken in the BBQ Sauce.
Colors and flavors!
Spread the remaining BBQ sauce over the pizza, as if it were pizza sauce.
Sprinkle with the CHEESE!
Arrange with the BBQ chicken.
Arrange with the onions and peppers.
Bake for 15-20 minutes until the crust is golden and the cheeses are gooey! In the last few minutes sprinkle with the herbs.
Slide onto a cutting board.
Look at that PIZZA!
Cut rustically and serve!

Food for Life Baking Company Review

Today I am here to talk to you about bread. Yes, bread. Who doesn’t love it? Bread is awesome; the best! There’s even an quote that says, “All sorrows are less with bread,” and that is so true, whoever said that was onto something.

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There is, however, a downside to bread; SO. MANY. CARBS. The sad truth is that we do have to watch our intake of bread because of the carbs it packs on. Part of watching that intake, is choosing the best kinds of breads for your body to eat on a normal basis. This is not to say that you can’t enjoy a big, warm sourdough roll or a baguette every so often; but on a day to day basis, it is advised to opt for the whole grain, full fiber, etc etc incarnations of breads. And sometimes, that is sad.

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Panda is sad about the carbs.

But fear not my friends, I bring you tidings of great joy; there is a baking company out there that brings you absurdly delicious breads with tons and tons of nutrition:

FOOD FOR LIFE BREAD

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Continue reading →

Chicken Bellagio

Years ago when I was a teenager, the cool thing to do for us youngsters was to go to the Cheesecake Factory for dinner before catching a movie. A favorite dish of my friends and I was their Chicken Bellagio; pesto spaghetti, breaded chicken, prosciutto, and a lemon arugula salad – simple yet completely delectable! It is so simple, in fact, that one night while scarfing down the dish before running off to an 8 o’clock film, I had a culinary epiphany: I could totally make this at home for probably less money and for more people. And so, two days later I called on my Italian ancestors to guide me and I created a Copycat Chicken Bellagio Recipe that is to this day a friend and family favorite!

When I was the co-author of my first foodie blog, Confessions of Two College Foodies, this copycat recipe was by far our most popular and most well-read; we even made it on a local access cooking show (which I will not link to here because the 20 year old incarnation of me is much more tragic than the 25 year old one). Anyway, people love this recipe because it is so tasteful and quite elegant despite utilizing simple ingredients.

Chicken Bellagio 14

Chicken Bellagio is a meal that gives you everything you need on one plate: carbs, protein, and greens. Rich and fresh pesto spaghetti is topped with a piece of tender and crunchy breaded chicken, which is then topped with slice of salty and delicate Prosciutto, which is then finished with a tangy and peppery arugula salad. All of these flavor profiles – the herbal freshness from the pesto and the arugula, the saltiness from the prosciutto, and the tanginess from lemon – make this such a magnificently balanced dish.

It is a little bit of work to time everything and get it all assembled, but once you’ve got the meal plated, it is really delightful and presents so beautifully. Furthermore, you can make this very elegant meal for friends and family for about $25-$35 for 4-6 people, which would easily run you over $100 when going out to eat; make this a winner in not only flavor, but in price.

This is going to be your new go-to when craving a restaurant quality meal, right in your own home!

Chicken Bellagio

  • Servings: 4
  • Difficulty: intermediate
  • Print

Ingredients:

  • 4 boneless, skinless chicken breast tenders or cutlets
  • ½ cup flour
  • 2 tablespoons garlic powder
  • 2 eggs
  • 2 tablespoons cream or half & half
  • 1 cup Italian seasoned Panko breadcrumbs
  • ¼ cup grated parmesan cheese, plus another 2 tablespoons
  • 1 pound spaghetti
  • 1-1/2 cups store bought or homemade pesto (click here for a reliable homemade pesto recipe)
  • 4 slices Prosciutto
  • 3 cups arugula
  • Zest of 1 lemon
  • Juice of 2 lemons
  • ¼ cup extra virgin olive oil, divided
  • Salt and Pepper

Directions:

For the Chicken –

Pound the chicken breast tenders or cutlets until very thin. Season both sides with about a ½ teaspoon of salt and pepper each.

Create a breading station using 3 bowls. In the 1st bowl, mix the flour, garlic powder and a pinch of salt and pepper each. In the 2nd bowl, beat the eggs with the cream or half & half till completely mixed. In the 3rd bowl, combine the breadcrumbs and ¼ cup parmesan cheese. One by one, dip the chicken cutlets on both sides in the flour making sure to shake off excess, then the egg mixture making sure to let excess drain off, then in the breadcrumb mixture being sure to coat completely.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken cutlets. Cook for 3-4 minutes per side until the breading is golden brown.

For the Pasta –

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Reserve a cup of the pasta water. Drain the pasta. Place pasta in a large bowl and add the remaining 2 tablespoons parmesan cheese and the pesto. Toss to coat, adding pasta water as needed to thin out the sauce and make sure all noodles are perfectly coated in the pesto.

For the Arugula Salad –

Add the arugula to a salad bowl. Zest 1 lemon directly onto the lettuce. Mix the juice of the 2 lemons, 2 tablespoons of olive oil, and a pinch of salt and pepper in a small bowl. Pour over the arugula and toss.

To assemble –

Place 1 serving (about 1/8th to ¼ of the total) of spaghetti into a wide pasta bowl or onto a plate. Place 1 piece of chicken atop the post. Lay 1 piece of the Prosciutto over the chicken. Top the chicken and Prosciutto with a ¼ cup or so of the arugula salad. Sprinkle with additional Parmesan cheese and serve.

Zest the lemon right onto the arugula. Toss with the dressing before serving.
Pound the chicken very thin.
Make a seasoned flour with garlic powder, salt, and pepper in the flour.
Beat the eggs and cream.
Mix the seasoned breadcrumbs and Parmesan cheese.
Season your chicken on both sides then follow the breading process.
Cook the chicken 3-4 minutes per side….
….until golden brown.
Add your pesto to the spaghetti.
Toss very well, using pasta water to thin out sauce as needed.
To plate – add the spaghetti…
…top with a piece of chicken….
….top with a piece of Prosciutto….
….and finish with the lemon arugula salad!
Whoop there it is!

Kitchen Republic Review

To the naked foodie’s eye, the Bella Terra Shopping Mall in Huntington Beach, CA is a sea of casual dining chain restaurants that offer decent to good standard meals but not much in the way of originality. If you sail through this island of entertainment a little more carefully, however, you will happen across a new gem of a restaurant that satisfies the craving for a unique dining and tasting experience amongst the flavors of the chain establishments: Kitchen Republic. Located across from the ever popular Cheesecake Factory and next to the polarizing Buffalo Wild Wings, the fairly new Kitchen Republic offers a space that is hip, cool, authentic, and welcoming with drinks and dishes from a tapas style menu to match.

Kitchen Republic 1

Continue reading →

Plums Cafe + Catering Review

I don’t often have the opportunity to go out to brunch despite how much I adore breakfast fare. So when I am given the chance to enjoy this most glorious incarnation of weekend morning meals, I want a real BRUNCH; not some flat pancake and chewy bacon impostor of a brunch, real brunch. I want unique and memorable dishes that have been created by people who understand how delicious weekend breakfasts can be. Plums Café and Catering in Costa Mesa, CA understand that brunch is a sacred art.

Continue reading →

Why Meatless Monday?

Ciao friends! If you read this blog and/or follow me on social media, then you will know that I am a big supporter of the Meatless Monday movement that is taking the globe. This past month, the folks behind all the vegetarian magic at Meatless Monday reached out to me and have made Johnny La Pasta (that’s me!) an official representative of Meatless Monday!

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So, today, I want to talk to you a little bit more about Meatless Monday, why I practice it, and why you should try it out!

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Many reasons!

So what is Meatless Monday? It is a simple movement aiming to inspire the world to cut their meat consumption completely one day a week for our bodies and for the planet. The statistics around the benefits of what going meatless one day a week does and can do are frankly astounding.

Continue reading →

Vegan Cauliflower Steak Marsala

As you may be aware, I have recently become entranced by the fantastic vegetable that is cauliflower and all the vegan sorcery you can perform with it. Remember when I made Cauliflower Steak and highlighted the basic technique for turning a head of Cauliflower into a steak? Well, Oops I did it again, and this time got fancy!

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with the Cauliflower.

This is my original Cauliflower Steak Marsala, which I am very proud to have developed. Inspired by Italian restaurant staple Chicken Marsala and steakhouse classic Steak Marsala, I have created a vegan friendly version of these beloved dishes.

I cut a head of cauliflower into steak looking slices, season them well as you would a piece of meat, and bake them to a crisp tenderness that possesses a meaty texture which I then effectively use to replace chicken or beef. Then I concoct a near traditional Marsala wine and mushroom sauce. Since there is no meat, I have built the sauce to be even richer in flavor than the traditional with a few heartier components. My vegan Marsala sauce includes sweet caramelized onions for another added layer of flavor and texture. Rather than using cremini or button mushrooms, I use strips of hearty, meaty Portobello mushrooms to make the meal more substantial. I add thyme and garlic for an earthy note to contrast the sweetness of the wine.

i love magic

Vegan Magic!

Lastly, I have come up with another piece of vegan magic! Most marsala wine sauces call for butter to thicken the sauce, which is great because…butter. Butter, however, is not vegan and quickly adds another couple hundred calories of fat to the dish. Instead, I puree cannellini beans which are buttery in texture and taste, and add a bit to the sauce. The pureed beans dissolve into the sauce which not only thickens the sauce, but gives it a nice silky smooth texture just like a traditional Marsala sauce.

The result is a rich, hearty, and gourmet meal that is 100% vegan! Serve with your favorite vegetable sides and you will blow your vegetarian and meat-loving friends alike away! I am super proud of how this development turned out and I hope you enjoy it too!

Vegan Cauliflower Steak Marsala

  • Servings: 2
  • Difficulty: easy-intermediate
  • Print

Ingredients:

  • 1 large head cauliflower
  • 1 large yellow onion, sliced thin
  • 2 Portobello mushrooms, sliced into ¼ inch thick strips
  • 1 cup Marsala wine
  • ¼ cup vegetable stock
  • 1 ½ tablespoons pureed cannellini beans
  • 2 tablespoons garlic powder
  • 2 tablespoons Herbs de Provence
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon minced or crushed garlic
  • 2 tablespoons extra virgin olive oil
  • Sea salt and black pepper
  • Parsley for garnish

Directions:

Preheat the oven to 425̊F.

Slice the head of cauliflower into 1 ½ inch steaks. Place on an oiled baking sheet. Drizzle both sides with half the olive oil and season with the garlic powder, Herbs de Provence, and about a teaspoon of salt and pepper. Bake for 20 minutes, flip over and bake additional 15 minutes, until the upward facing side of the cauliflower is browned and crisped.

Meanwhile, heat the remaining tablespoon of oil over medium-high heat in a pan. Add the onions and season with a pinch of salt and pepper. Cook, stirring often, until the onions are browned and caramelized, about 7-8 minutes. Note* Add a tablespoon or so of water to the pan if onions start to stick or burn. Add the mushroom strips and season with another pinch of salt and pepper. Cook until mushrooms shrink and become tender and browned. Add the thyme and garlic, cook for 1 minute. Add the Marsala wine and stock to deglaze the bottom of the pan. Season with more salt and pepper and stir to combine. Bring to a simmer and reduce heat to medium-low. Allow sauce to reduce for 5 minutes. Add the cannellini beans and stir into the sauce until dissolved and the sauce becomes thick and silky.

Plate the cauliflower steaks and spoon over the sauce to cover the steaks. Garnish with parsley leaves and serve!

Note: The sauce is also good for more than Cauliflower. Grill, bake, or sauté chicken, steak, or salmon and add the same sauce over the top for a carnivorous with marsala dish with an even healthier sauce!

Note: I have only made this recipe for 2, but you could easily double or triple the recipe as needed.

Take the head of cauliflower….
Cut it into steaks and place it on an oiled baking sheet….
Drizzle with oil, season with the garlic powder, Herbs de Provence, and salt and pepper on both sides.
Roast for 20 minutes, carefully flip and roast another 15 minutes until the cauliflower is browned and crisped.
Season and saute the onions till browned and caramelized….
Add the mushrooms, season, and saute….
Until mushrooms are tender and browned….
Add the garlic and thyme and cook a minute…
Add the wine and stock, bring to simmer, reduce heat to medium-low and allow to reduce for 5 minutes…
Puree your cannellini beans in a food processor. Add water as needed to help thin it out….
They should come out looking like hummus….
Add 1 1/2 tablespoons of the bean puree to the sauce, cook till it dissolves…
The sauce becomes creamy and silky!
Plate your cauliflower steak, spoon the sauce over, and garnish!

Pasta Primavera

Sunday March 20th 2016 marked the bringing of another spring!

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YAY Spring is here!

Traditionally for the Spring Equinox, I always make my Pasta Primavera, and this past equinox was no exception. Pasta Primavera is a traditional Italian dish – Primavera means spring in Italian – and this dish is made all throughout the spring to celebrate the fresh produce that has come into season and harvest after the winter. I love making Pasta Primavera because it is simple, it is elegant, it supports seasonal eating, and it is actually quite healthy since it is loaded with lots of fresh vegetables and herbs.

food jennifer lawrence

Because a season change just means an excuse to eat more foods.

Sound good? I know you want to make it. Great! Well, you should make MY recipe for Pasta Primavera. Whereas many other recipes for this springtime dish call for boiling, steaming, or sauteing the vegetables within it, I roast them to really intensify the flavors because roasting brings out the best in vegetables. I also add goat cheese to this dish to bring a bright tang that I think is indicative of spring which gives the dish a slight richness and definite creaminess.

It is so simple and inexpensive, yet so fresh, bright, and absolutely delicious; I think you should definitely make my Pasta Primavera, and make it often! Buon Primavera!

Pasta Primavera

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients:

  • 2 large broccoli crowns, cut into small florets
  • 1 red bell pepper, sliced and cut into 2 inch strips
  • 1 yellow bell pepper, sliced and cut into 2 inch strips
  • 2 large carrots, sliced and cut into 2 inch sticks
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon crushed or minced garlic
  • 10 medium thick asparagus spears, cut to two inches
  • 15-20 sugar snap peas
  • 1 cup basil, julienned
  • ½ pound Farfalle (bowtie) pasta or other short cut pasta
  • 1-2 tablespoons extra virgin olive oil
  • 2 tablespoons Herbs de Provence
  • ¼ cup goat cheese
  • ¼ cup grated Parmesan Cheese
  • ½ teaspoon salt
  • 1/2 teaspoon pepper

Directions:

Preheat the oven to 400̊F.

Arrange the broccoli, bell peppers, carrots, and cherry tomatoes on a large baking sheet. Drizzle with the olive oil, sprinkle with the salt, pepper, Herbs de Provence, and garlic. Toss until all the vegetables are well coated and spread into a single layer. Roast for 25-30 minutes, tossing once half way through, until vegetables are tender.

Meanwhile, bring a large pot of salted water to a boil. In the last 1o-12 minutes of the vegetables cooking, add the pasta to the water and cook till al dente, about 10-12 minutes.In the last 2 minutes of the pasta cooking, add the asparagus and the sugar snap peas to the water with the pasta as well. Reserve 1 cup of the pasta water and drain the pasta, asparagus, and sugar snap peas.

Add the roast vegetables to a large pasta bowl, followed by the pasta. Add the goat cheese and parmesan cheese on top of the pasta and toss thoroughly until the cheeses melt and coat all the pasta and vegetables, using the pasta water as needed to help spread the cheese out. Toss in the basil.

Serve into individual pasta bowls and sprinkle with additional basil and parmesan cheese!

 

All the vegetables!
Drizzle with the olive oil, sprinkle with the salt, pepper, Herbs de Provence, and garlic. Toss it well and mix it up! So many colors!
Pasta Mustache! But seriously, farfalle is the best for this.
Boil the pasta.
Get your asparagus and sugar snaps ready.
Toss the asparagus and sugar snap peas right into the pasta water the last few minutes of cooking.
Add the tender roast vegetables to the pasta bowl.
Add the drained pasta, asparagus, and sugar snap peas.
Add the cheeses and basil, toss well until the cheese is melted and everything coated and it is creamy!
Mmmmm fresh and creamy! Hello spring!

Saucha and the Spring

In yoga, we practice principles called the Yamas and Niyamas. These principles are essentially positive codes to live by – I often refer to them as the 10 Commandments of Yoga. Back in November around Thanksgiving time, I discussed Santosha, which translates to contentment or gratitude, and is one of the Niyamas. For that post, please click here. Today, I am moving onto another of the Niyamas: Saucha.

From Sanskrit, Saucha translates to “cleanliness” or “purity”, and it applies to many different facets of our lives. Saucha is a concept, or in the definition of a Niyama – a positive duty – that I have come to value a great deal. When we talk about Saucha, we talk about cleanliness in our environments, in our bodies, and in our mental and spiritual spaces as well. The big idea is that when we regularly purify and keep clean these different areas of our lives, it allows us to live in our best health physically and emotionally, which then allow us to more freely pursue our spiritual journeys.

So what does it mean to practice Saucha in these various corners of our lives? Let’s break down.

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The practice of Saucha in environment means a few different things. The first is keeping clean our immediate living spaces; yes, this means cleaning your room, organizing your cubicle, clearing out the fridge every so often, and so forth. We need to have clean spaces to live and operate in, when we have our immediate environments clean and tidy, it allows us to operate more efficiently and healthfully which allows the mind to reflect that state of purity and order as well. Friends of mine have commented on how impeccable I keep my room and how I seem to be quite diligent about cleaning my apartment; this is because I really value having a nice, clean space for myself to live in and especially at home rest in.

Beyond our immediate living spaces, Saucha in relation to environment also means working to keep a clean community and ultimately world. Saucha would encourage us to adopt sustainable practices, to not litter, when we see litter to have a hand in helping to pick it up and dispose of it properly. For me, this means lending a helping hand every so often at a beach clean-up through my yoga studio, it also means being more diligent about recycling and actively working to reduce my plastic consumption, and at the very least, it means not littering myself. If we can all work to practice Saucha on a larger scale through small individualized means, it can equate to a cleaner and purer Earth for all, which is very important at this time.

nourish

The practice of Saucha in the body is much what you would think it be: taking care of your body, your temple. Saucha in the body means nourishing your body with whole foods, providing it with the necessary amount of sleep, moving it to keep its internal functions working well, sweating to cleanse from within. In many ways, this is the simplest part of the practice of Saucha; we all know that we should strive to take good care of ourselves, but it’s often an area we fall flat in. Once you practice taking good care of your body, however, it is amazing the difference you feel; and that eventually translates from a physical space to a mental and emotional one as well.

meditate

That is the perfect transition into the final practice of Saucha; Saucha in the mind space. This area of the practice is a bit more challenging, and one could argue it is a bit subjective as well. The way I look at the practice of Saucha when it comes to the mind is cleaning out and releasing old thought patterns and mentalities and generally negative thoughts that are not serving in the present. Sometimes, we mentally cling to old ideas or ways of thinking about or working out happenings in our lives; when they no longer serve us, it is time to let them go and embrace new types of thoughts that are positive and do serve us. Just as it is important to regularly clean your bathroom and detox your body, it is also equally important to tend to the mind and emotions in such a way as well, constantly cleaning out so that nothing potent grows and always making space for good and light to come in.

spring

As we transition into Spring, we enter into a season of cleaning, a season of Saucha. We resew and water the garden, we deep clean our homes, and we reorganize the disarrayed garage. This is a great time to reconnect with the idea of Saucha, recognize how good it feels to practice it, and then make a commitment to regularly practice Saucha more often throughout your daily life. Clean space, clean body, clean mind – feeling clean typically means feeling good and who doesn’t want to feel good all of the time?

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