Yin-Yasa ” Iyengar Approach
First half of the class starts with modified seated and balance poses with a personal assessment of your body alignment and learning about your spine . The second half of Yin-Yasa includes seated and reclining poses that safety stretches muscles which strengthens your joints, and held passively for up to 5 minutes or longer. There are 3 key principles to the practice:
1.Softness: The muscles are relaxed and cool (not warm or hot). Come into the pose to your appropriate edge – where you feel something (Yin is not Restorative Yoga aka the yoga of being).
2.Stillness: Remain still without moving, fidgeting or adjusting (unless there is pain or panic).
3.Steadiness: Stay in the posture passively for time (1 minute).
Paul Grilley made it very clear that his YIN Yoga is for people who have practiced yoga regularly (daily) for at least 2 years. I do not teach this type of Yin -this class is for everyone because we do not take you into deep without knowing what you should be feeling…
Wednesday 6:30 pm
Dates: September 21st . 28th
Contact Connie at email@example.com
Drop In Fee- 9.00
Go to Schedule and click on store.
Every Tuesday, June 14- Aug 16th at 8:30 am
Veterans Pavilion Forsyth Park West of Water Tower
RAIN LOCATION – Yoga at Connie’s (Barn)
Drop In Fee- $5.00
For More Information: firstname.lastname@example.org
Bring your mat, water bottle, and wear comfortable clothes.
THERE BACK!! Decatur Library “FREE YOGA” Classes
BYOYM (Bring your own yoga mat and block) and come learn how yoga can enrich your life!
All Levels Yoga
Instructors- Connie Pease and Olivia Rousseau
We raised over 400.00 and thank you for your generous donation!! You can still donate online and Libby’s class this Sunday is accepting donations…
June is Zoo and Aquarium Month!
Join us for our first Yoga at the Scovill Zoo! You’ll enjoy a tranquil morning of yoga at the Scovill Zoo. From kids, beginners to experts, Yoga at the Scovill Zoo is for anyone who enjoys yoga or wants to try it. Kick-off your summer and yoga enthusiasts at this incredible event!
We will meet in the center of the Zoo and after class meet a few of the animals.
Instructors from Yoga at Connie’s will guide the class.
Dates: June 18th
Times :9:00 am- 10:00 am
Ages: Children with their favorite Adults and Adults
What to bring- mat and water
Cost/ Donation Base- No Entry Fee and All proceeds will go to the Zoo!! (If you can’t make it you can adopt a zoo animal)
Last year Yoga at Connie’s studio supported “Yoga for Cats” that went viral and this year we are excited to help save endangered species.
Called pasta che sardi or pasta chi sardi (depending on where you are in the island) in local dialect, the period to prepare this dish is between March and September when the fresh sardines are more available in the fish markets and when the wild fennel are out.
- 300 g. long pasta (bucatini, mezza zitti, perciatelli or spaghetti)
- 200 g. wild fennel
- 350 g. fresh sardines, cleaned (heads taken away), descaled & opened flat
- 1 medium onion, finely chopped
- 5 – 6 salted anchovy fillets
- 1/2 cup raisins, soaked in water, drained & patted dry
- 2 1/2 tbsp. pine nuts
- 1/4 cup toasted almonds, chopped
- salt & pepper
- 1/4 tsp. saffron dissolved in 2 tbsp. hot water
- 40 g. toasted breadcrumbs
- 1 tbsp. white sugar
- extra virgin olive oil
- Bring water to a boil in a cooking pot and add salt & fennel. Simmer for 15 minutes, then drain, reserving the water to cook the pasta.
- Squeeze the fennel to remove excess moisture & pat dry with kitchen paper towels. Chop coarsely. Set aside.
- Saute’ the onion in a saucepan with extra virgin olive oil. Add the anchovies, crushing them with a fork so that they dissolve in the oil.
- Add the sardines, raisins, pine nuts and toasted almonds. Season with salt & pepper.
- Cook over a moderate heat for 10 minutes before adding the fennel & saffron. Stir gently to avoid breaking up the fish (Mine did, however careful I was!).
- Reduce heat, cover & simmer for another 10 minutes. If it is becoming too dry, ladle some hot fennel-flavored water that you are keeping for cooking the pasta.
- Bring the fennel-flavored water to a boil. Add the pasta and cook following the cooking time suggested in the package reducing it by a minute to make it al dente.
- Mix the pasta with the sauce. Mix toasted breadcrumbs & sugar together then sprinkle on the pasta. Drizzle with extra virgin olive oil before serving.
This traditional South Indian style rice is served as a side dish at feasts and weddings. Use leftover rice (from your Chinese carry out), or make some fresh rice to use in this recipe. Brown basmati rice can be substituted for white basmati, but the contrast of colors of the finished dish are more beautiful when using white rice.
- 4 cups cooked basmati rice
- 1 tablespoon yellow split peas (chana dal)
- 2 teaspoons vegetable oil
- 1½ teaspoons brown mustard seeds
- 1½ teaspoon cumin seeds
- 2 red chili peppers, halved lengthwise
- ½ teaspoon asafoetida powder (available at Asian or Indian markets)
- 4 curry leaves (available at Asian or Indian markets)
- 2 teaspoons minced ginger root
- ½ teaspoon ground turmeric
- 3 tablespoons roasted cashews
- 3 tablespoons lemon juice
- Salt and pepper to taste
- Chopped cilantro as garnish
- Have rice at room temperature. Soak the split peas in a cup of water for at least 30 minutes.
- Heat oil in a large skillet. Add drained split peas, mustard seeds, cumin seeds, chili peppers, asafoetida and curry leaves. Sauté until mustard seeds begin to pop. Add the ginger, turmeric, cashews and continue to sauté for about 2 minutes. Stir in the rice and lemon juice and heat through. Garnish with chopped cilantro or grated lemon zest.
We experienced the heartbeat of kirtan and devotional singing with Johanna Beekman and friends. Johanna’s unforgettable songs opened our hearts and inspired us on this yoga journey. I am so thankful to Olivia for asking me if I would be interested in bringing Johanna here to the the Midwest. Johanna Beekman Music is on a national tour, so check her schedule out at – www.johannasings.com