Thursday, December 30, 2010

Sign Up for the Daily Yoke Daily!


Tuesday, December 21, 2010

New Year Schedule Changes

Hi All,


Please check out my schedule page for added classes and time changes in 2011!


The Daily Yoke Schedule


Also, don't forget to reserve your spot in the six week Yoga Fundamentals series at the YMCA starting January 14th!  Sign up at the East Side Providence YMCA front desk.


Shanti,
Jennifer

Thursday, December 16, 2010

What's Happening at Providence Children's Museum: Talking Back - Play Spaces

What a beautiful idea! I hope Yoga becomes some children's favorite WAY to play :)

My favorite place to play is anywhere with my daughter. Seeing the world through her eyes is magical.

What's Happening at Providence Children's Museum: Talking Back - Play Spaces

Tuesday, December 14, 2010

A Raw Adventure: Cleansing with Food

Raw food doesn’t mean uncooked meat!  Ok, so you knew that much.  But did you know all the health benefits that go with eating your veggies mostly raw?  Have you thought about all the nutrients we boil, bake and burn out of our seemingly healthy food?  On first glance, eating raw may seem boring, especially in the cold winter months when all you want is soup (still a good option, however …) eating raw can be exciting for your health and your palate with the right recipes.  Beyond the salad, “uncooked” veggie meals can be just as filling and heart-warming as a bowl of pasta and cheese - promise.  Try this fun recipe where you get to play with home-made nut cheese and the colors of local veggies like yellow squash and ripe tomatoes.  

For further raw reading fun I highly recommend 

RAW by Juliano Brotman 

Real World Raw (for the fancier recipes) by Matthew Kenney and Sarma Melngalis.  

Be warned, however, that the following recipe takes some prep work.  Read the recipe through, at least one full day prior to your raw adventure.

Zucchini-and-Green-Zebra-Tomato Lasagne with Basil-Pistachio Pesto
by Matthew Kenney of Pure Food and Wine

Ingredients
Lemon-Pignoli “Ricotta”
2 cups raw pignoli nuts, soaked in water for at least 1 hour
2 tablespoons lemon juice
2 tablespoons nutritional yeast (optional; available in health food stores)
1 teaspoon sea salt
Tomato Sauce
2 cups good-quality sun-dried tomatoes (dry-packed), soaked in water for at least 2 hours
1 medium ripe tomato, diced
1/4 small onion, chopped
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
4 teaspoons maple syrup
2 teaspoons sea salt
Pinch hot-pepper flakes
Basil-Pistachio Pesto
2 cups packed basil leaves
1/2 cup raw pistachios
6 tablespoons extra-virgin olive oil
1 teaspoon sea salt, or to taste
Pinch freshly ground black pepper

Lasagne
3 medium zucchini, ends trimmed
3 medium green-zebra tomatoes (or other heirloom variety)
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme leaves
Garnish: whole basil leaves
Cooking Instructions
Lemon-Pignoli “Ricotta”

Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add 6 tablespoons water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.

Tomato Sauce
Place all ingredients in a blender, and process until smooth.

Basil-Pistachio Pesto
Place all ingredients in a blender, and process until smooth.

Lasagne
Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices. Line the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1/3 of the tomato sauce over it, and top with small dollops of “ricotta” and pesto, using 1/3 of each. Layer on 1/3 of the tomato slices, and sprinkle with 1/3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil.

Wednesday, December 1, 2010

Joy: That Which Feeds You

This week - in both Kid's and Adult Yoga classes - we focused on "joy". That which touches you somewhere deep inside and vibrates out to the universe. Most people think of joy as beyond happiness, which is more associated with a material goods and desires fulfilled.  Joy reaches down into the bellows of our being, intertwining our souls in the great fabric of life.

In today's Yoga Journal Online, I noticed the question "What Feeds You?" Most answers were simple pleasures that brings us back, squarely into the present moment. What joy in not worrying about the future or obsessing about the past!

So today, the first day of the last (and busiest month), take a breath and call to mind that which feed you. Practice with your heart, open your chest. Perhaps rest in fish pose, camel or wheel. Bring the heart forward and lay vulnerable to the universe. Let go of what doesn't serve you and you'll surely remove the barriers to experiencing and sharing in true, unabashed, JOY!

What happens when your soul
Begins to awaken Your eyes and your heart
And the cells of your body To the great Journey of Love?

First there is wonderful laughter
And probably precious tears
And a hundred sweet promises
And those heroic vows no one can ever keep.

But still God is delighted and amused
You once tried to be a saint.

What happens when your soul
Begins to awaken
To our deep need to love
And serve the Friend?

O the Beloved will send you
One of His wonderful, wild companions -
Like Hafiz.