Category Archives: Vivian Law

Chasing Excellence

My great friend Kathryn is a Crossfit enthusiast. The book Chasing Excellence caught my eye at her house, and she gave me a copy for my birthday. Little did I know it was a book written by Crossfit coach Ben Bergeron and my curiosity was piqued enough to watch every event of the 2017 Crossfit Games.

My exercise habit and program took on a new level of commitment when I was told this summer: ‘You need a trainer’. I took on the challenge and the effects have been immensely positive for my strength and well being in every way. This week I watched this video, which contains some of the best training advice I have come across:

Training with Intention  Ben Bergeron

I have inadvertently followed Ben Bergeron’s recommended ratio of 45% practice, 45% training and 10% competition and have seen amazing progress in my training as a result. His book Chasing Excellence was a great read that places building character first. I agree with him wholeheartedly. It is so important to know what kind of person you want to be. Our physical attributes and accomplishments can change all the time-it is how we handle challenges that build our character.

 

 

Halloween-Who will you be?

I have so many feelings around Halloween. I love seeing little kids, babies and adults in costumes. I love the enthusiasm that people have in anticipation of dressing up. I loved getting lots of candy as a kid. I saw some awesome decorated houses on my walk home and felt a little magic in the air. This year I started colouring a skull drawing in celebration which helped me realize the creative potential of Halloween. The occasion can bring out our creativity and is a great opportunity to ponder the awesome life question of who do I want to be-what kind of a human do I want to be?

As a health professional, I love sugar more than most. I do not view sugar as a villain, and I openly share my love for sweets. However, I quit halloween candy about 10 years ago. I developed an innocent Halloween candy addiction when I bought some for our studio, clients brought in their extra candy and there was a bowl right by our door. I started eating little pieces of chocolate and candy around 10am and every couple hours until the end of the day. After a couple weeks I noticed I had a habit of eating candy that was hard to break. Most importantly, I noticed I was eating a lot of candy that I didn’t really love. It was a simple choice to make when I considered what sweets I truly enjoy eating, so Halloween candy has been off my list. I will eat a piece if a child offers me some from their stash and just the one piece. I had almost forgotten that I quit buying/eating halloween candy until I started reflecting on halloween. What memories do we choose to hold onto?

A couple nights ago, I came across these powerful words in a Paulo Coehlo book:

[It’s not a question of hope in the future. It’s a question of recreating your past.

If you have a past that dissatisfies you, forget it now. Imagine a new story of your life, and believe it. Concentrate only on those moments in which you achieved what you desired, and this strength will help you accomplish what you want.]

 

So on Halloween or any given day we can be who want to be-

 

 

 

Work Life Balance

During a recent conversation with a client on work life balance, this client asked: ‘Vivian, you seem to work all the time and are still full of enthusiasm and energy, how you find the balance?’

I almost surprised myself when I answered my work life balance is completely tilted to fulfilling what I know is my life purpose of helping others to be their best through health and fitness. I have the energy to balance work, going to school for traditional Chinese medicine, family and friends, and staying fit myself, only by living my purpose which aligns with my spirit.

I made it a goal a couple years ago to teach more yoga to share the practice of meditation with more people-teaching is immensely fulfilling. I have benefitted so much from practicing yoga, it has opened so many doors of growth for me that I must pay it forward in helping bring others to the meditative space…so they may be closer to their truth, intuition and life purpose.

Work life balance is a challenging aspect of life that many people come across. I’m sharing my perspective of living life with purpose through work that I am hugely passionate about. It’s a life devoted to being of service. This may not be for everyone, however, every person has their unique gifts to contribute to our world for the better. I am sure the world can improve behind our imagination if every person is able to tap into their unique purpose. Those of us that know better need to do better, raise our vibration and those around us-making life good!

Canada Day

Tomorrow marks 150 years of Canada, the country of my birth. The country existed well before 150 years ago and this is important to acknowledge. We are all descendants of immigrants that came to a land of raw natural beauty, abundant resources and space for everyone.

This week I have been ending my yoga classes with a moment of appreciation for Canada. I am delighted to be teaching a yoga class on Canada Day, which feels like the perfect way to celebrate the occasion for me. Canada is the place where I have been able to grow up in a diverse environment amongst many cultures, which taught me tolerance and compassion for others. ‘Canadians are nice’ is a great value to live by. There is a real level of consciousness we can tap into in this country-every one of us can make a difference in the world by giving our unique talents and gifts. Canada is the place to do this.

What does Canada Day mean to you? How are you making life good?

 

Habits for better sleep

This spring in Toronto has been full of rain and one benefit I noticed is a cloudy rainy morning can help me sleep a little extra if I manage to allow myself. Being a student of traditional chinese medicine has me experimenting with various herbal formulas to balance my health. The unexpected benefit of these formulas has been improved sleep. I would say my sleep has always been pretty good and this spring I have experienced a whole new level of high quality sleep with trying chinese herbs and getting into a beautiful new bed. Sleep and rest is an extremely important component of health-we regenerate ourselves with sleep. In the spirit of sharing my good news of great sleep, I would like to share some habits that help ensure a good night’s sleep:

-No television or computer time after 10pm. Keep electronics to a minimum near your bed if possible.

-No caffeine intake after 3pm.

-Keep the same bed time ritual, such as reading, tea, brushing your teeth, so your body knows to wind down. Sleep is process of letting go, so develop your own routine to let go of your day in preparation for rest.

-Develop a meditation practice. One benefit is should you ever experience insomnia, you can observe yourself and what thoughts or feelings you experience while awake.

-Keep a gratitude journal to reflect on things you are grateful for at the end of your day. This practice has a life changing positive effect-

 

Recipe: Carrot, mint and date salad

My trip to Morocco was a unique experience in terms of culture and food. I will never forget the meals that came with many plates of salads, one of which was carrot salad. I am not a fan of raw carrots at all. However, once cooked and seasoned, I like carrots enough. This salad is inspired by the salads I had in Morocco and more recently by the opening of my friends’ restaurant Atlas.

5-6 carrots, peeled and sliced thick

1 tablespoon olive oil

sprinkle of cumin to taste

juice of 1/2 to 1 lemon

honey to taste

handful of chopped fresh mint

5-6 pitted dates, chopped

Bring salted water to boil in a medium pot. Add carrots and boil for 6 minutes or until desired tenderness. Drain.

In a medium bowl, whisk together lemon juice, olive oil, honey and cumin. Add cooked carrots and dates, toss together gently and top with mint. Enjoy slightly warm or at room temperature

Take time for yourself-DAILY

This winter I have found myself giving advice ‘to do something today that makes you happy’. Upon further reflection, what is really behind that thought is the truth of taking time for yourself to take care of yourself on a daily basis helps each and every one of us to be our best. I have often wondered what it is that makes a person leave a yoga class feeling ‘better’, as I have received many a ‘thank you, I feel great’ at the end of classes I led. I am quite certain that taking the time to enter a relaxed meditative state is like a medicine to help is feel more positive by connecting with ourselves. Meditation is medication.

There is plenty of expectation and judgement with meditation and many of us feel we should try to meditate to better ourselves. The practice of meditation is open and available to all of us anytime, anywhere. In the end, meditation is the simple act of taking a moment to take notice of what is happening for us at the present moment. From that present moment, our awareness of ourselves within and our consciousness can expand. What we go through in our daily lives can leave us frazzled and racing, which makes it even more important that we get into the habit of taking time for ourselves daily. What does taking time for yourself mean to you? Is it a walk, a bath, reading something you enjoy, an activity, practicing yoga, meditation, being inspired by art…it really could be anything, and the conscious action of taking time for yourself is a great act of self care that benefits yourself and all around you-making life good

Recipe: White Bean Mushroom Pasta

There is always debate on the “healthiest’ diet and foods to eat, which is different for every person at different points in their life. There is one dietary concept that everyone could use, which is to eat more plant based foods. This is a delicious vegan pasta dish I have perfected in the past couple months with beans cooked from dry: http://www.vivianlaw.ca/cook-beans-from-dry-skip-the-cans/

tossed together with Tinkyada brown rice pasta shells, sautéed mushrooms, capers, pickled hot peppers, green beans (or whatever greens you have on hand) and parsley. Tinkyada is my brand of choice for brown rice pasta in terms of taste and texture. The capers and hot peppers add really nice flavour to the beans and mushrooms. The portions can easily be modified with about 1 cup of cooked white beans, 1/2 cup pasta and 1/4 pound of mushrooms per serving.

For 2 servings:

1.5-2 cups cooked white beans

1 clove garlic

1 shallot minced

2 tablespoons olive oil

1/2 pound mushrooms finely chopped (any of or mixed: cremini, portobello, white)

salt, pepper and thyme to taste

1 cup brown rice pasta shells, I prefer the taste and texture of Tinkyada

1 cup chopped greens of your choice

2 tablespoons capers

pickled hot pepper to taste (optional)

In a medium to large pot, bring salted water to a boil and cook brown rice pasta shells according to package instructions. Throw in green beans or whichever green you are using into the boiling pasta and water at the last minute of cooking and drain altogether.

Meanwhile, as the pasta is cooking, saute garlic, shallots and mushrooms  in olive oil until mushrooms are browned and cooked through. Season with thyme during the cooking process. Finish with salt and pepper to taste.

In a another small pot, bring beans to a simmer (you can add a little water and reduce as the beans warm up), add a splash of olive oil and salt to taste.

In the medium to large pot, toss together white beans, mushrooms, pasta and greens, capers and hot peppers. Top with chopped parsley and enjoy!

 

How do you like Halloween?

This October has been an extremely full month for me in terms of work, school and personal growth. I notice the occasion of Halloween brings many different responses in small children and adults alike. I know kids that love Halloween starting from toddlerhood. I know children that are past Halloween by age 10. I know adults that never tire of Halloween and love the opportunity to create a costume each year. I know children and adults who are afraid of all the spooky things that Halloween can bring up-you won’t find me volunteering to be at a haunted house! And there are people that really dislike Halloween altogether.

Halloween is right in between the end of summer and the start of winter. We can consider it the cusp between light and dark, the twilight zone. The depth of different responses is a highlight of humanity and how we handle the cusp of light and darkness. It is a great time to reflect on how we see light and darkness within ourselves. Can we embrace the whole entirety of ourself in relation to the world around us?

Happy halloween!

Recipe: Banana Chia Pudding

This summer my good friend K offered me a chia pudding cup. I never got around to eating it, so I asked her what it was made with and she said banana. The next time I came across some ripe bananas, I figured I would make my own banana chia pudding. I had full fat coconut milk on hand, so I mashed the banana, added coconut milk and Coconut Dream to make my chia pudding. I swirled in some strawberry jam as sweetener and found a tasty snack, or breakfast or alternative to yogurt. Chia seeds also have the added benefit of aiding digestion by moving through the intestines. I prefer whole chia seeds. However, this week, I showed a client how to make this pudding and found she had only ground chia seeds, so we made pudding with just banana and added coconut water as liquid with a touch of cinnamon plus maple syrup to sweeten. Quite pleasant tasting…

I am not going to include a photo of either forms of pudding as they actually look a bit like barf. Think of chia pudding as an alternative to yogurt or a tasty medicinal digestive aid, so give it a try. This is so easy to make that I will suggest you create your own recipe to suit your tastes:

3 tablespoons whole white chia seeds

1/2-1 whole mashed ripe banana

1/4-1/2 cup coconut milk (from a can)-optional

1/4-1/2 cup non dairy milk of your choice or juice or coconut water

Mash banana in a medium bowl, stir in chia seeds, add liquid to create a pudding like consistency. Refrigerate for an hour or overnight, When ready to serve, stir again and add more liquid for desired consistency. Sweeten with jam, maple syrup or honey. Top with granola, nuts or fruit and enjoy,