Introducing our Teacher of the Month!

Introducing the beautiful Eileen! 

My interview with her was rather different, more question and answer based and below are some of her responses to the many questions I was so eager to get answers to. 

Hometown: Hauppauge, Long Island, NY

Childhood Ambition:  I dreamed of being a dancer ... than got practical, and since I loved animals and always had pets, I thought I'd become a vet, but then realized I'd never be able to operate on animals! 

First job:Like most girls I started baby sitting at age 12 or so... then got my first paycheck job as camp counselor at age 14. I had the 5 yr. old group, it was so fun and utterly exhausting!

First yoga class: NYHRC in the early 1990's

Favorite yoga pose and why: There are so many! each for it's own reason ...but when I think about it I'd have to say ustrasana (camel), i always seem to integrate it into my practice, it has such a sweet, expansive quality. 

Person who influenced me most: My grandfather, he was so good natured ... a truly kindhearted, loving and patient man.  There was a steadiness to him. He's been gone for 2 decades and he's still with me. 

Last book: I recently reread "A Path with Heart" by Jack Kornfield, a decade into trying to maintain a consistent meditation practice, I loved reading it again and understanding it from a different perspective.

How do you live your yoga? I read this quote by Richard Freeman recently "good teachers are not swayed by the changing phenomena of the world, the are able to rest completely silent and serene at the center of their own experience"  so beautiful ... a way of being that I've been trying to move towards as I age as a yogi and a teacher. I see others that live that way and it's inspiring.

Explain your journey that led you to become a yoga teacher at Devotion: Liza hired me as a sub when she first opened :)  and when I made the shift from corporate world to teaching for a living, she gave me steady classes on the schedule! ... she also opened the doors for me to offer Yin classes, and am so appreciative of that!!

What's playing on my ipod?  Lately, stories.  I've been podcasting it a lot.  Love the downloads from the MOTH radio hour ... also been tapping into talks from Dharma Seed. 

Retreat: First one:  1994 to Kripalu.  Favorite one: Koh samui, Thailand at Samahita Retreat Center.    Most 

Recent: Last spring at IMS, Barre, MA

Indulgence:  A massage!! Susanne Ziegler is my saviour!

Last purchase: a cute pair of flats for the fall :)

Biggest challenge: I am not at all good with long range planning!

Inspiration: I am continually humbled and inspired by the sincerity, spirit and dedication of students and teachers that share of themselves and the practice ... it truly is what accompanies me on my path. 

Introducing our Client of the Month!

Starting this November we will be showcasing a client and a teacher from our studio!

This Month, please welcome Trisha Wiles!

Below is a narrative interview I had with Trisha.

I have never done an interview before. I have only been interviewed, and that was usually for job openings and professional reasons. But this time, I was the one asking questions and creating conversation with some of Devotion Yoga’s annual members. I remember seeing Trisha so often that she soon became a warm and welcoming face, but now was my opportunity to talk about her, and her connection to yoga.

We started out a bit awkwardly, neither knowing what role we held, or how to start. I wasn’t a professional who interviewed people regularly, but what I was good at was talking and simply holding a conversation. Thus, my interview with the lovely Trisha Wiles began.

I believe we all carry a story with us, a path or a journey we are walking on, aspirations we are walking (or running) towards, and passions that enlighten us and skills that make us special. Trisha, born and raised in a farm town in Ohio, grew up as the youngest of three. She then later on attended university at Ohio State where she fell deeply for the women’s studies department. It was there, in a classroom, surrounded by like minded people where she found intelligent conversation, deep insightful questions being asked, and a satisfying feeling she had never experienced in any other course.

It was in that classroom that she could make sense of the world around her, bring light to the issues that troubled her as a young woman. Like any woman growing up in today’s society and body culture, Trisha struggled with her weight, school, alcohol, and drugs. Trisha describes her women’s studies class as being on the mat during yoga. “Contextual mindfulness...” Trisha details the mat as her breath and there she is able to connect back to the present moment of her everyday life and bring all her issues and vulnerabilities to the mat where not a single soul can judge her. We all have our own story.

Thankful and grateful, Trisha has been sober since August of 2011. A few months her sobriety Trisha began her yoga adventure where she realized gentle yoga and restorative was just not her thing. It wasn’t until August of this year that Trisha took another shot at yoga, it was in our studio, at Devotion Yoga, that Trisha began to show up to her mat. It was through the diversity of our teachers, between Patrick’s Power Flow to Jocelyn’s Flow and Let Go that Trisha was able to appetize the buffet of classes Devotion offers. It was in Patrick’s class that Trisha had to stay present and determined to attempt the crow stance, but it was in Julie’s class that Trisha is reminded to be peaceful and stay humbled by the many warrior poses.

It was there that I felt Trisha opened up about her experience with yoga and her time on the mat. Through all the struggles, emotionally and physically, Trisha was able to face those demons through the challenges of accepting yourself as who you are. Yoga, “...helps to accept the way you are,” and, “...honor the authenticity of others and recognize you’re worthy.”

Trisha Wiles has come a long way, from Ohio resident to New Jersey bound, from addict and alcoholic to sober, now a student of yoga and ready to face any demon she meets on that mat. Because we all know she can defeat anything that stands in her way.

More About Trisha:

Favorite Yoga Pose: Peaceful Warrior & Humble Warrior

Wants to accomplish: The Crow & A sturdy hand stand

Good Morning World!

Hey Ya'll!
I wanted to start off this week by showing you a recipe I love and also some fun facts about apples!

And here is your recipe for the week:

Fresh Beet Pasta!

Ingredients

• 3 Cloves Garlic
• 2 Beets
• 1 Onion
• 1 Bunch Swiss Chard
• 3 Tablespoons Walnuts
• 8 Ounces Beet Linguine
• 1 Lemon
• ¼ Cup Parmesan Cheese

Instructions

1

Prepare your ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and small dice the beets and onion. Roughly chop the chard leaves and thinly slice the stems. Roughly chop the walnuts.

2

Start cooking the vegetables:

In a large pan, heat some olive oil on high until hot. Add the onion, garlic, and beets. Cook 4 to 5 minutes, or until the beets start to soften.

3

Finish cooking the vegetables:

Stir in the chard and cook 2 to 3 minutes longer, or until wilted. Season with salt and pepper. Reduce the heat to low and cook about 2 minutes longer to combine all the flavors.

4

Cook the pasta:

While the chard cooks, add the pasta to the boiling water. Boil 3 to 4 minutes or until it’s not quite fully cooked (just before it’s al dente). Reserve about ¼ cup of the pasta cooking water, and then drain the pasta.

5

Finish the pasta:

Transfer the pasta to the pan with the vegetables along with the reserved cooking water. Increase the heat to medium, and cook 1 to 2 minutes, stirring until the pasta absorbs any liquid. Stir in half of both the Parmesan and the walnuts. Squeeze the juice of the whole lemon over the pasta.

6

Plate your dish:

Divide the pasta between 2 plates. Garnish with the remaining walnuts and Parmesan. Enjoy!

Fun Food Facts and Recipes

Hey Ya'll!
Rae here!

I found a few guides that really helped me out when I was confused in the kitchen.
I love making hummus, but always found that my creativity turned off after making the same ole same ole hummus.

Here is a sweet guide to making your own at home!

If I Wish it, It may Come

Good Morning Devotion Community!

Despite the rather warm weather that will grace us this week, I have been feeling the urge to cuddle up on the coach and snuggle in for winter. Too soon? Well, that has got me thinking of all the warm and delicious foods and goodies that will bring us joy when the outside just isn't fair.

Leave the Halloween candy for the kids and get cooking (or baking).

Below are a few recipes I stumbled upon that I am eager to try out myself. And if you so happen to give these recipes a go, give me a shout out and let me know how it went!

Cheesy Cauliflower Tater Tots (Gluten Free & Low Carb)

(yields: 50) 

Ingredients

• 1 medium head of cauliflower
• 2 Tbl heavy cream
• 2 Tbl butter
• 1/3 cup shredded sharp cheddar
• 4 egg whites
• salt & pepper to taste
• oil for frying

Instructions

• Clean and trim the cauliflower, adding the florets to a microwave safe bowl. Add the cream and butter to the bowl. Microwave for 5 minutes. Add the cauliflower and cheese to a magic bullet or food processor and blend until still chunky – kind of like a cooked oatmeal consistency. Season with salt and pepper. Chill for at least half an hour. Whip the egg whites to a stiff peak. Fold 1/3 of the egg whites into the cauliflower mixture to lighten it up. Then fold the cauliflower mixture into the rest of the egg whites and gently mix until combined. For best results, chill for another half hour or they won’t hold their shape as well. Fit a pastry bag with a round or star tube with about a 3/4 inch opening. Spray the inside of the bag with nonstick spray. Gently squeeze out 1 inch sections onto a greased cookie sheet, cutting with a butter knife as you go. When finished, bake in a 375 degree oven for 10-12 minutes (or longer if you’re skipping the frying) until puffed and slightly browned. Remove from the oven and serve – or heat 1/4 inch of oil in a saute pan and when it’s very hot add the tots. It doesn’t need long, a minute per side to turn them golden brown and crispy. Serve immediately.

Roasted Butternut & Coconut Soup with Chévre YogurtServes 4 

This soup is topped with chèvre yogurt, which is really delicious. But if you are vegan you can of course just leave it out or replace it with a vegan alternative.

1 butternut squash or hokkaido pumpkin
1 can (1 3/4 cup / 400 ml) coconut milk1 cup (240 ml) boiling water1 sprig fresh rosemary (save 1/2 for serving)1/2 – 1 inch (1-2 cm) fresh ginger, peeled and grated2 tbsp apple cider vinegar
sea salt & freshly ground black pepper, to taste 

Chévre yogurt150 g soft chévre cheese (goat’s cheese)4 tbsp yogurt of choice

Preheat the oven to 400°F/200°C.

Divide the butternut in half with a sharp knife and remove the seeds with a spoon. Place both halves on a baking tray, cut side down. Bake in the oven for 25-40 minutes (depending on the size of the butternut). The halves are ready when the skin is bubbly and slightly browned. Prepare the chévre yogurt by whisking the ingredients together in a small bowl. Remove the butternut from the oven, let cool for a couple of minutes. Spoon out the flesh and place in a food processor or strong blender together with the rest of the ingredients, blend on high speed until completely smooth. Add extra water, if desired. Season to taste. Return the soup to a pot to keep warm, if necessary. Serve in bowls with a dollop of chévre yogurt and some freshly ground black pepper.

Mint White Hot Chocolate

2 cups milk
2 cups half & half cream
8 oz. white chocolate, chopped
1 tsp. peppermint extract
a few drops of green food coloring
marshmallows (optional)

In a heavy- bottomed pot, heat the milk and cream over medium heat for 5 minutes. Stir in the white chocolate, remove from heat and set aside for a few minutes. Add the peppermint extract and food coloring and whisk until smooth.

Serve immediately. Serves 4.

**For a grown-up, add a splash of crème de menthe or crème de cacao and top with whipped cream or chocolate shavings.

Recipes of the Week!

Eggplant and Goat-Cheese Sandwiches with Tomato Tarragon Sauce

(Serves 4)

INGREDIENTS

1 tablespoon olive oil

1 small onion, chopped

3 cups fresh or canned crushed tomatoes in thick puree (one 28-ounce can)

1 teaspoon fresh tarragon

1- 1/4 teaspoons salt

1 teaspoon sugar

1/2 teaspoon fresh-ground black pepper

1 cup dry bread crumbs (I used plain Panko)

1/2 cup grated Parmesan

2 eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all

4 eggs, beaten to mix

Cooking oil, for frying

1/2 pound mild goat cheese, such as Montrachet, cut into 8 rounds

DIRECTIONS

    1.    In a medium saucepan, heat the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, tarragon, 3/4 teaspoon of the salt, and the sugar and simmer, stirring occasionally, for 25 minutes. Stir in 1/4 teaspoon of the pepper.

    2.    Meanwhile, heat the oven to 350°. In a medium bowl, combine the bread crumbs, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

    3.    Dip each slice of eggplant in the eggs and then in the bread-crumb mixture, coating well. In a large frying pan, heat about half an inch of cooking oil over moderate heat until very hot. Fry the eggplant in the hot oil, in batches, turning once, until golden and cooked through, 1 to 2 minutes per side. Drain on paper towels.

    4.    Arrange half of the eggplant slices in a single layer on a baking sheet. Put a slice of goat cheese on top of each and then top with the remaining eggplant slices. Bake until the cheese melts, about 10 minutes. Put the sauce on plates and top with the eggplant.

   

Prosciutto Wrapped Asparagus

What you need:

1. Asparagus

2. Prosciutto

3. Olive Oil*

This recipe is incredibly easy to make and will satisfy and fill you!

After cleaning and cutting the ends of the asparagus, make sure they are dry and on a clean and dry plate or surface area.

Lay out the prosciutto and begin wrapping the asparagus. Make sure the prosciutto is sliced very thin and you don’t over wrap each spear.

After wrapping each spear, use your hands to squeeze the proscuitto onto the asparagus so it sticks. This helps when you cook them, so the prosciutto doesn’t unravel.

Get your pan out and, with your judgement, drop some oil onto the pan and begin frying.

You’ll know when the asparagus are done when the prosciutto is crispy, but if you are unsure just take one spear and cut into the middle to make sure the asparagus is cooked perfectly. Not too mushy, not too crunchy.

And Enjoy!

* = you can use other substitutes, such as, grapeseed oil or avocado oil.

Clean Eating Freedom Brownies

These are gluten-free, dairy-free AND grain-free!

(Makes 15 servings)

Ingredients:

1/3 cup coconut flour

1/3 cup unsweetened cocoa powder

1/3 cup coconut oil

5 whole eggs

1/2 cup maple syrup

2 teaspoons pure vanilla extract, no sugar added

Directions:

1.     In a medium mixing bowl, whisk together the coconut flour and cocoa powder.

2.     Whisk in the coconut oil, eggs, maple syrup and vanilla extract. Blend well.

3.     Pour batter into a greased baking dish (mine was about 9×13), and bake at 350 F. for about 30 minutes.

4.     Allow to cool. This is important because they tend to fall apart easily when warm, making it difficult to get them out of the pan.

Namaste Devotion Community!

I want to take this time to introduce myself to everyone. My name is Rae and I will be writing one blog entry a week and will be posted every Tuesday (hopefully!). This blog will showcase three recipes that I have either tried, wanted to try, or find interesting!

Because I’m a foodie and a dessert lady at heart, I wanted to make sure I showcase, one meatless recipe, one meat recipe, and one dessert recipe. I am a student in the kitchen and am constantly learning and growing on how to make healthier and wiser decisions for myself. I will also be showcasing a variety of food and nutritional topics.

I hope you enjoy the recipes and information I post and if you have a recipe (with photos and directions) that you want to share with the community feel free to email me at: rae@devotionyoga.com

This is a community and sharing allows us to grow and expand our current state of mind and our knowledge. So let’s share and I hope this can grow to be something big and beautiful.

Your Friend,

Rae