Yoga Tribe Blog
Nothing can be compared to the feeling of snuggling in a blanket on a chilly winter morning. Waking up lazily to a cup of hot coffee, sipping it while enjoying the mist outside the window, or chewing on nuts and dates in the evenings. Winter brings with it all these luxuries and more. However, it is also involuntarily accompanied by dry skin, chapped lips, body ache, cold, cough, viral infections, and joint pains. Not to forget a general dull and gloomy feeling, which is an unsolicited gift of the weather outside. Yoga can be your additional protective cover this winte ..
3 cups sliced fresh strawberries 1 cup sliced rhubarb stalks, thawed if frozen 1/4 cup chia seeds 1/4 cup honey 1/4 cup water 1 tablespoon grated fresh ginger 1/8 teaspoon kosher salt Preparation Stir together all ingredients in a medium saucepan. Cook over medium heat, stirring often and breaking fruit into smaller pieces, until juices have released and mixture is a jam like consistency, about 10 minutes. Remove from heat and let cool completely, about 1 hour. Spoon mixture into jars or a bowl. Serve immediately, or cover and ..
“Every year I try eat better,” a yoga student Jen, told me in a frustration-tinged tone, “And I do really well for a while, but then I start to notice, around the end of February, that my old habits have come back and I’m eating candy bars again every day. I just don’t know how to make it stick.” Habits, whether good, bad or neutral, comprise much of our daily activity. Brushing your teeth, meditating and taking a shower are all habitual activities. But so is eating junk food, biting your nails, negative self-talk and spending too much time ..
Chilled Soba in Cucumber Cups Makes one dozen, recipe is easily doubled 2 large cucumbers 4 ounces soba noodes (usually half a package) 2 tablespoons rice vinegar 1 1/2 tablespoons soy sauce 1 tablespoon sesame oil 3 green onions, very thinly sliced Peel the cucumbers and cut into rounds 1-inch to 1 1/2-inches thick. Scoop out the middles to create a cup. This is most easily done with a melon baller; you could also use a knife to make the initial cut and then use a grapefruit spoon or dinner spoon to hollow out the walls. Bring a pot ..
Hometown: Mission Viejo, CA Childhood aspiration: to be a doctor When and where was your first yoga class: Huntington Beach Hot Yoga, April 2005 Who is your most influential teacher and why: I feel like I gain something from all the instructors I take class from, they have all influenced my teaching in some way big or small When was the defining moment when you realized you wanted to teach yoga: I knew how much I loved my practice and how it changed my life and I wanted to share that with others. How long have you been teaching yoga: 10 years ..
WHEN DID YOU START YOGA AND WHERE? The first time I ever did yoga was almost 5 years ago when my wife Gail brought me to a hot yoga class at Yoga Tribe on my 52nd birthday. I had no idea what to expect but the workout was awesome and I’ve been hooked ever since HOW OFTEN DO YOU PRACTICE YOGA? When I first started I was only coming to class once per week but I eventually upped it to 2 times and now I’m a regular 3 times per week. I have always been doing the warrior flow classes but just about a month ago I was curious about the Dayton Method class as p ..
Balsamic-Roasted Brussels Sprouts http://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-brussels-sprouts-recipe.html Yield Serves 6 INGREDIENTS 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core 4 ounces pancetta, 1/4-inch-diced 1/4 cup good olive oil Kosher salt and freshly ground black pepper 1 tablespoon syrupy balsamic vinegar DIRECTIONS Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive ..
When and where was your first yoga class: At a school gym in Victoria, BC Who is your most influential teacher and why: I have so many..., but if I had to pick one, I'd say Jenny Brill because she tells it like it is. She swears a lot in class, and her class is challenging. I just can't help but love her because she is 100% authentic. When was the defining moment when you realized you wanted to teach yoga: Not sure... What is your teaching philosophy: Help my students feel better/gentler/kinder/happier after class than they did before class ..
WHEN DID YOU START YOGA AND WHERE? I am a very new yoga practitioner. I started yoga this past July at Yoga Tribe after it was recommended to me by a friend. HOW OFTEN DO YOU PRACTICE YOGA? I quickly fell in love with the practice and now attend classes 5 to 6 times per week. WHY DO YOU PRACTICE YOGA? I experience a sense of serenity after each yoga class that I would equate to the feeling of having received a massage. However, unlike a massage, yoga offers the added benefit of a great workout as well. WHAT ARE THE PRIMARY BENEFITS YOU EXPERIENCE? T ..
HOW TO: Maintain Your Diet During Thanksgiving Thanksgiving, Christmas, New Years, oh my!! The binge holidays are among us! So how can we stay mindful of eating what’s good for us and not over do it? It’s not as difficult as you think. Drink a glass of room temperature water 20 minutes before dinner and eat your greens first, this paves the way for the harder to digest foods to get through with less distress and energy – also, this allows your belly to crowd out the unnecessary foods. Most of our nutrients can be obtained by eating the ..
- Any yoga tips for the winter?
- Yoga Recipe: Strawberry Ginger Chia Jam
- 5 Yogic Tips To Make Your New Year’s Resolutions Stick…and 6 good habits to cultivate
- Yoga Recipe: Chilled Soba in Cucumber Cups
- Teacher of the Month January 2017: Lindsey Hill
- Student of the Month January 2017: Martin O'Hea
- Yoga Recipe: Balsamic-Roasted Brussels Sprouts
- Teacher of the Month December 2016: Yumiko Komata
- Student of the Month December 2016: Kim Ellis
- HOW TO: Maintain Your Diet During Thanksgiving