Mythical Vinyasa With Kelly Kamm

Asana, Storytelling, Mantras, Mudras and More!

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Hi everybody! Welcome to your new home for weekly inspiration and teachings.  I'm so excited to share my love for myth and asana with you. The site will be updated twice weekly with new content, and the old content will be there for 6 months for you to return to and reference.  

On the blog page I'll feature some of my favorite recipes, songs to practice to, poems, art and more! 

Wishing you peace and love, 

Kelly

 

A Community of the Spirit

 

There is a community of the spirit.

Join it, and feel the delight

of walking in the noisy street

and being the noise. 

 

Drink all your passion,

and be a disgrace. 

 

Close both eyes

to see with the other eye. 

 

Open your hands,

if you want to be held. 

Sit down in the circle. 

 

Quit acting like a wolf, and feel

the shepherd's love filling you. 

 

At night, your beloved wanders.

Don't accept consolations. 

 

Close your mouth against food.

Taste the lover's mouth in yours. 

 

You moan, "She left me." "He left me."

Twenty more will come. 

 

Be empty of worrying.

Think of who created thought! 

 

Why do you stay in prison

when the door is so wide open? 

 

Move outside the tangle of fear-thinking.

Live in silence. 

 

Flow down and down in always

widening rings of being.

 

~ Rumi 

 

And here's a favorite recipe of mine these days!  Tangy Thai Coconut Soup

 

 

Ingredients

  • 4 cups chicken broth
  • 1 stalk lemongrass, cut into 1-inch pieces and crushed
  • 4 fresh kaffir lime leaves, torn in 1/2
  • 1 (3 inch) piece fresh ginger, thinly sliced
  • 1 lb boneless skinless chicken, cut into thin strips
  • 1 (8 oz) can straw mushrooms, drained and rinsed
  • 4 small green Thai chiles, sliced very thin
  • 4 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 (13 oz) can coconut milk
  • 1/4 cup lime juice, freshly squeezed
  • 1/4 cup fresh cilantro, chopped
 

Preparation

In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. Strain the infused broth, discard the aromatics and return the broth to the pot. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves. Serve immediately.