Comfort when it's needed

In colder weather and darker months, how do you remain balanced, energised and comfortable? Stick to simple things that bring you energy, joy and make you feel secure: getting back into a regular rhythm. In Ayurveda this is known as dinacharya, daily rhythms that support digestion, energy, and clarity. In yoga philosophy, it aligns beautifully with the niyama saucha, which encourages clarity, simplicity, and the steady tending of our physical and mental space. Not perfection, not discipline bootcamps but simply creating a bit more space to breathe and a bit less chaos in the background. Because let’s be honest, in the middle of winter or aorund holidays our routines usually go out the window. Sleep becomes chaotic or alcohol infused, meals irregular and usually over indulgent and we are generally feeling over stimulated from work deadlines, social obligations or sluggish and slow from lack of motivation. Somehow, our yoga mats migrate to the corner under a coat. So here are three simple ways to reconnect with yourself this season: through movement, rituals, and nourishing food.

Movement

In winter, the body naturally feels slower and tighter. Energy can feel a little lower, motivation a bit scattered. Instead of pushing into intense workouts, this season is perfect for movement that builds warmth slowly and helps you reconnect with your body.

• Simple stretching or gentle flows to warm the body
• Winter walks to keep circulation moving 
• Yin yoga and grounding practices for deep rest and stillness 

Rituals

Use your time as an opportunity to re-establish lasting morning rituals that actually support you day to day. Simple and achievable is best, the power is in the consistency. 

• Avoiding phones and screens for the first hour of your day
• Drinking a warm lemon and apple cider vinegar shot to gently wake digestion
• A short meditation or a few deep breaths
• Journalling a sentence or two to set an intention for the day or moment of gratitude
• Stretching, walking, or doing an easy morning yoga flow

Seasonal Nourishment

This is not a time for restriction but for warm, grounding, nutrient-dense meals that support the immune system and regulates digestion after a busy festive period.

• Root vegetables ~ carrots, sweet potato, parsnips, beetroots
• Leafy greens ~ kale, cavolo nero, spinach 
• Pulses ~ lentils, chickpeas, beans
• Warming spices ~ ginger, cumin, coriander, turmeric, cinnamon 
• Citrus for vitamins C 
• Warm, home cooked meals, broth based soups and stews To bring all of this together, here’s a recipe that’s warming, nourishing, and full of seasonal produce. It’s perfect for meal prep, freezable and immune boosting. 

Harissa Carrot & Sweet Potato Soup with Crispy Chickpeas

Serves 4 For the soup: Olive oil  1 onion, roughly sliced 1 large sweet potato, peeled and cut into 2cm pieces 400g carrots, peeled and thin sliced 2 garlic cloves, bashed 1 chunky thumb size piece of fresh ginger, peeled and roughly chopped  2 tsp turmeric 1 tsp ground cumin 600ml vegetable stock 1 tbsp harissa paste  1 tbsp white miso paste 1 lemon, juiced 1 500g jar of queen chickpeas  Pinch of chilli flakes Salt, pepper to season

**For the chickpeas: ** Olive oil  1 400g can chickpeas, drained 1 tsp smoked paprika 2 tbsp harissa Greek yoghurt, optional to serve 

1. Heat the oven or air fryer to 200°C fan. Pat the chickpeas dry and spread them out on a baking tray, Drizzle with olive oil, paprika and a pinch of salt. Bake for 15-20 minutes, shaking halfway, until crisp and golden. Set aside.
2. Meanwhile, warm a drizzle of olive oil in a large non-stick saucepan over a medium heat. Add the onion and cook slowly for 8–10 minutes until soft and lightly caramelised. Add the carrots, sweet potato, garlic and ginger with turmeric and cumin and cook for 2–3 minutes, tossing to coat.
3. Pour in the vegetable stock, season lightly, and bring to a gentle simmer. Cook for 12-15 minutes until the vegetables are cooked through and tender. 
4. Take the pot off the heat and stir in miso paste and lemon juice, then blend until smooth and velvety. Add a splash more stock if needed to loosen the texture. Taste to season with salt, pepper and chilli flakes. Add the queen chickpeas with their juices and stir through.
5. Divide the soup between bowls, top with yoghurt, a drizzle of olive oil and the roasted chickpeas. 

Written by Talia Yimaz who is a plant-based chef and teaches Vinyasa Flow Open on Tuesday at 12:45 - 1:30 PM.