A Fulfilling Yoga Practice, A Master Teacher, and A Cup of Nourishment with Tara Kephart

In this episode I talk with Tara Kephart, a multifaceted yoga instructor and wellness advocate. The discussion explores Becca's personal health challenges, the transformative power of yoga, and practical approaches to health and vitality. Tara shares her unique philosophy on teaching yoga, underlining the significance of creating an inviting atmosphere for both the masculine and feminine experiences. They discuss the importance of ancient wisdom, the art of surrender within yoga, and integrating practical tools like bone broth and infrared saunas into daily wellness routines. This episode is packed with insights on embracing ancient practices for modern health, empowering listeners to take proactive steps in their journey toward better health and fulfillment.

00:00 Welcome to the Podcast: A Journey of Health and Vitality

00:00 Special Guest Episode: The Magic of Yoga with Tara Capehart

02:51 Creating a Unique Yoga Experience: Insights from Tara

32:51 The Power of Intentional Touch in Yoga

38:26 Embracing Self-Care and Wellness

38:44 Journey Through Autoimmune Challenges and Lyme Disease

39:55 Exploring the GAPS Diet and Its Impact

41:15 The Healing Power of Bone Broth

41:43 Deep Dive into Bone Broth Preparation and Benefits

45:44 The Importance of Sourcing and Respecting Food

01:01:08 Exploring the Benefits of Infrared Saunas

01:06:37 Ancient Wisdom for Modern Wellness

01:09:42 Upcoming Yoga Techniques Class Announcement

01:11:59 Reflections and Takeaways

Tara’s bone broth recipe:

Whatever animal you choose to use (chicken, turkey, fish, cow, etc), use everything from the carcass that you can except the guts. Use the bones, skin, feet, collagen-containing joints, eyes, organs, et.  If there is still meat on the bones you can take it off before you put it in the pot, or remove the meat when it is fully cooked. 

Put it in the slow cooker, add clean water to completely cover the carcass. Add 2 TBSP apple cider vinegar, then add desired spices . She suggests some ginger, turmeric (remember to add some red pepper with it so you feel more of the turmeric benefits), salt, pepper, etc. 

Brew for 48 hours. Check that carcass remains covered and add water as needed throughout. 

Let cool and refrigerate, enjoy a glass at a time. 

She referenced Circle C Ranch as a source of the clean meat and carcass that she uses. Find them here:  https://www.facebook.com/people/Circle-C-Ranch-Utah/100093438452367/