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Blog

The blog of Kate Schwabacher, Yoga teacher, Ayurvedic consultant, and a Chinese Medicine student. Healthy recipes, yoga ideas and more. 

NEW LIFE

Kate Schwabacher

Listening to the rain on the windows. Feet in snuggly lambskin slippers. Sipping nettle tea. Tapping away on my laptop... All fairly usual for my life over the last, gosh, 10 or so years now, but something is very different. I now have a warm little being breathing softly on my chest with a hand placed on my skin just below my new necklace (a gift from my husband): a bear with the letters MAMA cut out. 

Guy Thomas Schwabacher started his life on earth at midday on August 23rd, and so I began my new life as a mother.

It's been ________, which is to say, it's been everything. Choose a word and drop it in and it will probably fit. But mostly, it's been sweet in an earthy way. Not sweet like a cookie, or even a good hug, where it feels delicious but fleeting or where you have hopes to find something similar again. The ever-changing quality of life with an infant is so incredibly in your face, that this moment will never ever exist again. He/she is growing and changing so rapidly that to think you could try to recreate the experience to prolong the pleasure is laughable. I think it's the way reality thrusts you into being present with a baby that makes it that much more a treasure, that makes the experience of the moment feel everlasting. 

Motherhood thus far is richly satisfying in the way that only something that's also mind-bendingly challenging can be.  I often think about how my Shadow Yoga practice prepared me for this role, not necessarily because it’s difficult but because I’ve grown more familiar and comfortable with the crucible of transformation.  Yes, the flames may burn, but what grows from the ash is what's right for my growth in that moment in time and space.

So this is this something new. And I continue to navigate the waters of my previous life as well. I am ALMOST  finished with my masters in Chinese medicine and plan to start another new “life” as a Chinese medicine practitioner sometime next year.   The beast of the California Acupuncture Licensing Exam waits for me in April, so from one crucible into the next I go. 

As school and motherhood are all consuming, I am not seeing clients or teaching yoga presently. I miss them both very much though. More than maybe I would have even guessed. I look forward to resuming both in the not so far future.  

I have hopes to write a few posts about preparing for Guy’s creation, pregnancy, and labor, but time will tell. If you have any particular wondering around these topics, let me know and I’ll see if they fit in the mix. 

In the meantime, please enjoy this introduction to the soul & smile I get to mother...  

guy with side smile

SEEDS SQUARED OAT PORRIDGE

Kate Schwabacher

breakfast + baby bump  

breakfast + baby bump  

 (Holy moly, it's been over a year since I've posted! Guess that's what happens when you're finishing your masters --done in December!-- and making a baby --due in August!  :) ) 

It's a glorious May Day outside and after a good lie in and yoga I was ready for a simple-ish breakfast that wouldn't get in the way of lunch. I love this porridge for its moistening properties (flax, cooked oats, sunflower seeds all do this) and its tastiness. The Almond & Sesame Seed Powder is something I keep a batch of in a glass jar to use on savory and sweet things. If you don't have the time or inclination to make it, you could just toss some whole toasted sesame on top of your porridge. Enjoy!  

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Serves 1.  

1/3 c rolled oats  

1 c water  

salt

sprinkle flax seed  

tiny splash vanilla extract

1/8 tsp or more ginger root powder  

1/4 c whole milk  

unsalted butter

raisins  

approx 2-3 Tbsp raw sunflower seeds  

approx 1 Tbsp Almond & Sesame Powder (separately toast equal parts sesame seeds and almonds then grind/blend together) 

very small drizzle maple syrup

 

Prep Almond & Sesame Powder and set aside. In a small pot, combine oats, water, flax, two dashes salt, vanilla and ginger and bring to low boil. Stir periodically until oats are soft then add milk and gently simmer until desired thickness is reached. Allow to sit while you toast sunflower seeds (can be done ahead of time). To serve, pour oats in bowl and top with raisins, sunseeds, seed powder, touch of maple syrup, and small notch of butter. Ideally, sit outside and enjoy with a great cup of tea. 

 

 

 

FAVORITE COOKED CABBAGE

Kate Schwabacher

There are a myriad of reasons to love cabbage in addition to its beauty. It's hearty, so holds up well texturally when cooked. It's inexpensive and lasts longer than that wilting bunch of lacinto kale. And there are many health benefits!

Cabbage can be used for joint pain, constipation, cough, the common cold, ulcers, healing wounds, irritability, and weight loss too! It's a pretty incredible plant, and its gentle pungency is perfect for improving circulation and mental alertness in Spring. 

I always know when Spring has rolled around because I start craving cabbage in salads and in my sautées. As you may know, cabbage is also known for causing gas, but with the addition of fennel seeds and scallions you'll be in the clear. ;)

Enjoy! 

 

FAVORITE COOKED CABBAGE  

Serves 2 small servings or 1 large.   

  • 1/2 Tbs Coconut oil
  • 2 chopped scallions
  • 1/2 tsp fennel seeds
  • Loosely packed 2 c chopped purple cabbage
  • (Optional) skinned & chopped broccoli stalk
  • Sea salt

In a pan over medium heat, melt oil and stir in scallions and seeds. After two minutes, add the broccoli stalk if using and stir for another minute. Add cabbage and a splash of water. Stir more or less continuously until cabbage is soft outside but still with a bit of bite, about four minutes. Serve warm and chew well. 

*If you don't have a broccoli stalk available, adding a touch of any green vegetable or leafy herb (parsley, cilantro, dill) will make the dish more visually appealing.