Yoga Tribe Blog

Who is your most influential teacher and why: My most influential teacher is Jason Wilkerson. He has taught me everything I know, with love and kindness. Jason has taught me to work hard for what you want to accomplish, to pick yourself back up when you have fallen, and to remember there are always people behind you supporting you. When was the defining moment when you realized you wanted to teach yoga:— I honestly didn’t know if I was ready to take the teacher training and teach yoga. Jason pushed me to take the teacher training and in the beginning I b ..

HOW OFTEN DO YOU PRACTICE YOGA? Right now I practice 3 times a week, if all goes according to plan. :) WHY DO YOU PRACTICE YOGA? So many reasons! It makes me feel strong, challenged, capable, and healthy. It calms my mind and slows me down. I have 3 young kids and it feels good to do something completely for ME. WHAT ARE THE PRIMARY BENEFITS YOU EXPERIENCE? An amazing balance of strength and flexibility. It also reminds me to be patient. Years of running and cycling made my hamstrings & hips very tight so I'm slowly trying to undo all of that! ..

1. Light On Yoga By B.K.S. Iyengar This “bible” of yoga was the first yoga book I ever bought and by far I refer to it the most. It is often used during teacher trainings. The definitive guide to the philosophy and practice of Yoga–the ancient healing discipline for body and mind–by its greatest living teacher. Light on Yoga provides complete descriptions and illustrations of all the positions and breathing exercises. 2. Yoga – The Practice of Movement and Stillness by Eric Schiffman Yoga The Spirit and Practice o ..

READY IN: 7mins SERVES: 4 INGREDIENTS 500 g frozen green beans 2 -3 cloves garlic, crushed 1⁄4-1⁄2 cup extra virgin olive oil salt pepper DIRECTIONS Boil or steam green beans until tender-crisp (hint: use a bit of salt in the water to make the beans their greenest). Meanwhile, add garlic and oil to medium-sized serving bowl. Mix. Once they're cooked, drain the beans and toss them in the olive oil& garlic mixture. Add salt and pepper to taste. If you can, let the salad sit for 30 minutes (or more) to let the flavours combine. Serv ..

Lisa (second from right) WHEN DID YOU START YOGA AND WHERE? I first tried Yoga about 15 years ago at a wonderful fitness center I belonged to in Rochester, New York, where I lived for most of my life... and I did not like it at all! I tried again periodically, and finally found some instructors and classes that I enjoyed, and I began to practice what I now call "fitness yoga" several times a week about 5 years ago. I moved to Huntington Beach in January 2015 and found a couple of instructors I liked, again at a fitness center, but was practicing only once or twice p ..

Photograph by Jessica Brady Hometown: Brookings, OR Childhood aspiration: I wanted to be a gymnast like Nadia Com─âneci When and where was your first yoga class: hmm...I think it was a 90 minute beginning Hatha Yoga class at a fitness convention 1997. It was love at first pose. Who is your most influential teacher and why: I believe when the student is ready the teacher will appear. My boss is a career life insurance agent, former marine, 70 years young. He holds me to a high standard, never misses a thing (has better eye sight than I do!) and supported my .. 1. Drink Up This is a no-brainer for any form of strenuous exercise, but it’s extremely important for hot yoga. That means drinking enough water before you start class, says Kay Kay Clivio, a hot yoga instructor of 14 years, currently teaching at Pure Yoga in Manhattan, New York. She also advises preparing for class by drinking coconut water or beverages with electrolytes or taking trace mineral supplements to replace the salt and potassium you’ll lose. (She swears by Emergen-C.) Fantigrassi sugg .. Recipe type: breakfast, kid friendly, gluten free, paleo, 30 minute meal Prep time: 5 mins Cook time: 18 mins Total time: 23 mins Ingredients: 3 large avocados 6 eggs 4 strips of bacon, diced and cooked till crispy ¼ cup fresh chives sriracha for drizzle Instructions Preheat oven to 425. Spray a baking sheet or glass baking pan with cooking spray. Cut avocados in half. Scoop about an additional 1-2 tablespoons of the avocado to create a well for the eggs. Place ..