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

 

Why Green is GOLD

Why Green is Gold
Leafy greens are among the most nutrient-dense foods on the planet. The greener they are, the more nutritious and healing they are. Loaded with vitamin A and C, calcium, iron, magnesium, potassium and folic acid (the name derived from the word foliage), greens are also extremely low in calories for the nourishing punch they pack.

Including greens in your diet on a daily basis (it’s okay if that feels overwhelming – baby steps) is your ticket to greater health via their uncompromising ability to improve immune response and prevent disease. Leafy greens are also excellent brain-boosters, blood cleansers and cancer-fighters.

The happy news is greens are fairly abundant all year ‘round. They are very simple to grow (as I have now witnessed), but even if you don’t have a foot of soil to plant in, one can always find a green leaf at the grocery store during any season. And greens are extremely versatile: use them the obvious way like raw salad as I have done here, or add them to a soup or stir-fry (cooking them causes serious shrinkage so they are easy to hide!), blend them into a juice (I find spinach is a winner in this application), or juice them. One of my favorite ways to eat greens is to replace a wrap or piece of bread with a giant leaf and just roll up whatever I am munching on. This was a trick I learned some years ago and it really works – even with kids! The trick is making the flavours really sing until you can groove on the natural “green” taste, which I promise you will learn to love.

Flavour Bomb Greens n’ Noodles from Sarah Britton Serves 3-4 Ingredients: Brown rice noodles (approx. 125g for four servings) A few large handfuls mixed greens (Swiss chard, kale, spinach etc.) Dressing: 2 Tbsp. tamari 2 Tbsp. cold-pressed sesame oil (or olive) 2 tsp. raw honey (or maple syrup) 2 tsp. brown rice vinegar zest and juice of 1 lime 1 clove garlic, minced 1 Tbsp. fresh ginger root, minced 2 spring onions, sliced ½ red chili, minced Toppings: ¼ cup mixed black and white sesame seeds ¼ cup unsweetened desiccated coconut ¼ cup cashews ½ cup cilantro, chopped ½ cup mint, chopped Directions: 1. In a small dish whisk dressing ingredients together, reserving a few slices of spring onion and chili for garnish. Season to taste. Set aside. 2. Boil a pot of salted water, add noodles and cook according to package directions. Drain and rinse with cool water to halt cooking. Place noodles in a large bowl, pour half of the dressing over and toss well to coat. Add some mint and cilantro and toss. 3. In a dry skillet over medium heat, toast sesame seeds until fragrant. Remove from heat and set aside. Repeat with cashews and coconut. 4. Wash and greens and spin them dry. Remove any tough stalks, stack leaves, roll up and slice into thin ribbons. Add to a large bowl pour remaining dressing over, throw in some mint and cilantro (reserve some for garnish) and toss well to coat. Add dressed greens to dressed noodles. 5. To serve, allow each person to take their desired amount of greens and noodles. Place small dishes of toppings around the table for garnish and be generous! The more herbs, nuts, seeds, and coconut the better this will taste. Go wild!

Flavour Bomb Greens n’ Noodles from Sarah Britton
Serves 3-4

Ingredients:
Brown rice noodles (approx. 125g for four servings)
A few large handfuls mixed greens (Swiss chard, kale, spinach etc.)

Dressing:
2 Tbsp. tamari
2 Tbsp. cold-pressed sesame oil (or olive)
2 tsp. raw honey (or maple syrup)
2 tsp. brown rice vinegar
zest and juice of 1 lime
1 clove garlic, minced
1 Tbsp. fresh ginger root, minced
2 spring onions, sliced
½ red chili, minced

Toppings:
¼ cup mixed black and white sesame seeds
¼ cup unsweetened desiccated coconut
¼ cup cashews
½ cup cilantro, chopped
½ cup mint, chopped

Directions:
1. In a small dish whisk dressing ingredients together, reserving a few slices of spring onion and chili for garnish. Season to taste. Set aside.
2. Boil a pot of salted water, add noodles and cook according to package directions. Drain and rinse with cool water to halt cooking. Place noodles in a large bowl, pour half of the dressing over and toss well to coat. Add some mint and cilantro and toss.
3. In a dry skillet over medium heat, toast sesame seeds until fragrant. Remove from heat and set aside. Repeat with cashews and coconut.
4. Wash and greens and spin them dry. Remove any tough stalks, stack leaves, roll up and slice into thin ribbons. Add to a large bowl pour remaining dressing over, throw in some mint and cilantro (reserve some for garnish) and toss well to coat. Add dressed greens to dressed noodles.
5. To serve, allow each person to take their desired amount of greens and noodles. Place small dishes of toppings around the table for garnish and be generous! The more herbs, nuts, seeds, and coconut the better this will taste. Go wild!