Immune Boosting Practices and Recipes for Spring



Immunity BOOSTING practices and recipes!

The transition to Spring can be really tricky for many people. With the weather quickly shifting from cold to warm to freezing to hot, our immune systems can tank easily. Check out these tips from Veronica Wolff-Casey, our in-house Ayurvedic Health Practitioner, on how to keep your immune system strong during this time of year.

Check out the video tips from Veronica

  • Sleep, sleep and sleep some more! Being rested will ensure a stronger immune system.
  • Wake up at the same time every day, and scrape your tongue! Scraping your tongue is an Ayurvedic practice. It removes gross gunk that sits in your mouth all night. Guess what's in that gunk? Yep, you guessed it, bacteria. Get rid of it before you do anything else, except sleep, sleep first then remove the gunk.
  • Rinse your hands, face, eye and nose when you wake up in the morning.
  • Move! Get outside and breathe the fresh air, or do some gentle yoga. Whatever you do, please, move your body.
  • Eat well-cooked, well-spiced and warm seasonal food. Veronica always says that our health is determined by our digestive system, so we need to care for our digestion. Try making kitchari, a simple dish of rice and split mung beans that's easy on your digestive system. Here's a recipe for you.
  • Minimize dairy, wheat, and cold foods and drinks. This won't help, and will actually reduce your ability to digest things properly, which can make your immune system tank.
  • Meditate and keep your nervous system calm and regulated.

Try the tea recipes below. They are recommended for Kapha season, because they get things moving in the body. Try a warm cup about 15-20 minutes before you eat dinner, or after, if you feel you've eaten too much. The teas both have a warming and digest effect, and can help digestion and relieve gas and bloating.

Ginger tea:

Boil water in your tea kettle and put dried ginger in a mug. Allow it to steep for 5-8 minutes and drink up.

Black Pepper Tea:

Boil water in your tea kettle and put a few black pepper corns in a mug. Allow it to steep for about 5 minutes, and drink up. With black pepper, a little goes a long way, and you may be able to use the same peppercorns to steep another cup.

borealis briefly | march 3, 2020




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Learn tools for your own self-care.

Reiki Image Hands 2

More and more people are realizing the power of their own hands.

Reiki helps promote the body's natural ability for healing and well-being. Join Reiki Master and nurse Michelle Heron for a training that will give you the tools to heal yourself and help others.

Reiki I Training

with Michelle Heron

Saturday + Sunday March 7 + 8, 12 - 3:30 pm both days

Learn more here.

MBSR intensive Spring 2020 - Facebook Event (2)

Mindfulness-Based Stress Reduction (MBSR)

with Natalia Cepeda

Mindfulness can help ease the effects of stress, and help you manage emotional and physical pain symptoms. Learn simple awareness exercises that can profoundly enhance your quality of life.

5-week program starts this Saturday March 7th, 2 - 4 pm. 

Learn more here.

Full Moon Flow - Facebook Event-1

Full Moon Flow + Meditation

with Emilie Reid

Full moons bring lots of energy. Tap into nature's rhythm with an energetic practice and a meditation especially for this time of the month.

Friday March 6th, 6:30 - 8 pm

Learn more here.

Family Yoga Flow Image

Family Yoga with Greta
Sunday March 8th

Learn more here.

Myofascial Release Workshop - Facebook Event

Myofascial Release

with Christine

Feeling tight and not so flexible? Myofascial release is very effective at reducing muscular tension and soreness. 

Tuesday March 10th, 6:30 - 8 pm | Part 1 - Intro

Tuesday March 31st, 6:30 - 8 pm | Part 2 - Dig Deeper

Learn more here.

Spring Equinox Workshop - Facebook Event

Spring Equinox Celebration

with Loni Paul + Christine Tresselt

Shake off some of the winter sluggishness with movement, clear out space for new things to emerge with a lovely guided meditation and take a moment to acknowledge your inspirations for the new season.

Friday March 20th, 6:30 - 8:30 pm

Learn more here.

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Recipes and Book Lists

What's for dinner? Check out the latest seasonal recipes on our blog. And watch the videos on our IGTV channel on Instagram where Danielle treats us to a delicious and entertaining cooking show. We're also starting a monthly book list so stay tuned for the March selection.

Discover new recipes now!

Asparagus Saffron Risotto with Lemon




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I can feel it. Spring is getting closer. And to me that means asparagus season. Asparagus are generally harvested from late February to late May. In early spring, the body starts to crave snappy green veggies, and asparagus are wonderful for this.As we move out of winter and towards spring, it's okay to eat lighter foods, transitioning from the heavier root vegetables of winter to the lighter, crisper, bitter vegetables of early spring. You may also find yourself, like me, craving lemon, which brightens this dish. Saffron gives the dish it's deeper yellow color and aroma. Saffron is expensive, and a little bit goes a long way. So use a few petals, and save the rest for another occasion.


  • 2 cups Asparagus
  • 1/4 tsp Black Pepper
  • 1 tsp Cumin
  • 2 tbsp Ghee
  • 1/4 Lemon
  • 1 cup Arborio Rice
  • 2 pinch Saffron
  • 1/2 tsp Salt

1. Grind saffron with a mortar and pestle. Place a few petals of water and continue grinding until saffron is completely dissolved. Let sit ten minutes.

2. Meanwhile, in a separate pot bring 1 quart of water to a boil and set aside.

3. Clean and dice asparagus.

4. Saute the cumin seeds in ghee in a large pot.

5. Add rice, asparagus and other ingredients to the cumin while the seeds are still aromatic, before they begin to brown. Saute for an additional 30 seconds.

6. Add 1 cup of boiling water, and lower heat to a simmer. Continue adding 1 cup of boiling water from the other pot every five minutes or so, waiting for the rice to mostly absorb the liquid before adding another cup to the mixture.

When you get the consistency you desire you can transfer to a bowl. Squeeze the lemon over the risotto and serve warm.

Recipe adapted from joyful belly