Bikram, Baptiste, Inferno Hot pilates Retreats in Vermont, Puerto Rico, & Maui Hawaii

Bikram yoga Vermont, Inferno Hot Pilates, Wellness Vacation, Bikram yoga Puerto Rico, yoga retreats vermont, hot yoga classes, power yoga hawaii, Baptiste Yoga, Meditation,

Bikram Yoga Retreat Mendon Vermont, Bikram Yoga Retreat Puerto Rico, Bikram Yoga Retreat Maui. Great yoga, eat amazing food, meet wonderful people... and laugh A LOT!! Bikram yoga is a beginning yoga class comprised of 26 basic hatha postures, each one practiced twice, in a warm room. The heated room will allow you to heal faster, stretch deeper, feel better without injury. Set up like a chain reaction, the series of postures is designed to continually warm you up so from the beginning to the end of class you will never go into a posture underprepared. You will work your body and mind from the inside out, fingertips to toes, bones to skin - touching on every muscle, ligament, tendon, internal organ in your body - you will feel great!  The series & class is always the same wherever you are on the planet - but you will never have the same class twice! Challenging, rewarding at every level, NO EXPERIENCE NEEDED

 

Tomato Tuesday... I was thinking salad dressing but went soup instead ---

Heirloom Tomato Soup 

with Olives and Shaved Fennel

Serves 4

Soup
  • 2 large, red heirloom tomatoes, peeled and seeded
  • 1/2 jalapeño chile, seeded and chopped
  • 1/2 cup chopped, peeled cucumber
  • 1.5 teaspoons sherry wine vinegar
  • Celtic sea salt and freshly ground pepper

Garnish
  • 1 3-inch-long baby fennel, thinly shaved on a mandoline
  • 12 olives, pitted and quartered
  • 1/4 cup peeled, seeded, and diced red tomato
  • 2 teaspoons brine from olives
  • 2 teaspoons sherry wine vinegar
  • 1 tablespoon extra virgin olive oil
  • Sprouts or micro greens 
  •  

  • To make the soup: In a high-speed blender, combine the tomatoes, chile, cucumber, and vinegar and process until smooth. Pass the purée through a fine-mesh sieve ( like cheese cloth or a nut bag) and season to taste with salt and pepper

    Assembly—
    Ladle one-fourth of the soup into each bowl. Garnish with the fennel, olives, and tomato.

    (optional) Drizzle the olive brine, vinegar, and olive oil around the soup. Sprinkle with sprouts, avocado slices - go nuts!