Posted by terrepruitt on November 26, 2013
I am beginning to bet you don’t believe me when I say I was not going to post a recipe and I do. I WAS going to post a picture of the first toast I made on my Facebook page, but then when I sat down and started eating it I changed my mind. Then my hubby made yummy noises the entire time he was eating it and it confirmed my “need” to post it on my blog and tell the whole story. In my last post I talked about my fabulous day in Santa Cruz after teaching a Nia class. I mentioned two restaurants. The one we love, Rebecca’s, is closed. I was very sad because it has really yummy food and is a very nice place to eat. But, I also recognized this as an opportunity to try a new place. Having other things to do I didn’t do any research, but my student did. Yay! She suggested River Cafe. It was on the way to where we were going. So we went there. They have a menu item called “The Daily Toast”. When we were there it was supposed to be Humboldt Fog*, Pears, walnuts, and the woman behind the counter said they would drizzle honey over it. Sounds good, huh?
I ordered that. A few moments later a woman came to our table and said she could not find the pears, but she said she had persimmons or jams. She suggested the jam, but I declined and requested the persimmons. I had some on my counter I didn’t know what to do with. I thought this would be a great way to experiment. Well, even though the persimmons weren’t ripe, they forgot the walnuts and the honey (as you can see in the first photo), it was still VERY good. So good that I wanted to try making it the next day.
We didn’t have any salty cheese so I decided not to. But then the NEXT day I decided who cares. I wanted to try it anyway. I asked my hubby if he wanted cheese toast. He said yes. Then I asked if he wanted regular cheese toast or an experiment. I have mentioned before he is pretty good about eating whatever, but he does have some food “dislikes” so when my experiment includes some of them I like to ask first.
Anyway, this turned out very yummy. It is easy to make but comes out – in my opinion – kinda fancy. I have noted the recipe as I made it, but, I think the idea of the River Cafe is better in regards to the cheese. A nice soft salty, flavorful cheese seems best, but I used what I had.
_________
Fancy Toast
2 pieces sliced sour dough
2 pieces wheat bread
slices of marbles Colby Jack (enough to cover all four pieces of bread)
one ripe persimmon
2 tsp of shredded parmesan cheese
a handful or two of chopped walnuts
honey (enough to drizzle over the toast)
Toast the bread, not all the way (at least with my toaster oven. I have to leave it a little “undone” so it will be perfect after the cheese melts). Top the bread with the sliced cheese. Melt the cheese on the toast. While the bread is toasting and the cheese is melting peel and slice the persimmon. After the cheese has melted, place the persimmons on the toast, sprinkle the parmesan over the persimmons. Allow to warm a bit in the toaster oven/oven. Then sprinkle the walnuts on the toast. and drizzle the honey over the top.
Serve with a fork and knife!
____________
I was thinking that this would be an easy type of toast to serve for brunch. Toasting the bread in the oven on a cookie sheet. I also thought it would be a nice toast to serve at a tea. Yum. I used the parmesan as the “salty” and it turned out pretty good. I was surprised my husband liked it so much. He is not fond of bread, especially toast. Not like me. He also doesn’t care for walnuts. So it is a testament to its yumminess that he loved it.
I loved it so much I had it again the next day! (I forgot the parmesan.)
Well? What do you think? Sound yummy?
*Humboldt Fog is a specific type of cheese: Cheesemaker Mary Keehn of Humboldt County, CA invented this cheese, so named for the Pacific mists, in the early 80’s. (According to Wiki).
Posted in "Recipes", Food | Tagged: breakfast, breakfast for a crowd, brunch, easy breakfast, Fancy toast, goat cheese, Humboldt Fog, Nia, Nia class, Nia student, Nia Teacher, persimmons, Rebecca's, River Cafe, Santa Cruz, teaching Nia, toast, walnuts, yummy breakfast | 10 Comments »
Posted by terrepruitt on November 23, 2013
Bummer. I was so determined to remember every check in to the end of the year and, alas, I got distracted. Yesterday I forgot to post a Good Things Jar check in. It was supposed to be Goodie Jar – Check In #39. Sigh. I do hope you are still filling your Goodie Jar. I will only forgive myself because I was off doing things that actually are notable for the Good Things Jar! I was so excited to be subbing a Nia class in Santa Cruz and I ended up having such a beautiful day, that I just plumb forgot. We had a great focus in class, but I lost my blog focus when I arrived home. The plan is usually something like Nia, breakfast, chocolate, beach, home. This time we weren’t exactly sure of our plan. Turned out to be a fabulous day. As I said, one for the Goodie Jar.
I feel less wasteful when I have someone with me driving “over the hill”. If you live in the San Francisco Bay Area we often call going to the beach “driving over the hill”. It is about a 40 mile drive and–depending on the traffic–can take anywhere from 45 minutes to 90 minutes. If there is a lot of traffic or an accident it can take hours and hours. When I go, I feel as if I should have at least one other person with me. So when I get asked to teach a Nia class over there I like to take someone with me. I have one student who usually is game. She has a favorite chocolate shop over there so when she is “over the hill” she likes to drop by. This last trip I was lucky enough to have TWO students join me.
The wonderful studio where I sub is in the Tannery and there used to be a great little cafe next door. My student and I would dance then go get breakfast, then hit up the chocolate shop, then drive to the beach. We have never actually walked on the sand . . . I don’t need to do that, I just need to be at the ocean. Sadly the cafe is closed — although the sign says temporarily, we missed it. So this trip we went to another place to eat, still got to the chocolate shop then went to the ocean.
A
ll week long it had been raining, both on our side of the hill and over the hill, but on Friday it was as pictured. It was awesome. We were blessed. The place we visited is called Natural Bridges. It is no longer has a “natural bridge”, but the beach is still wonderful.
Also, in regards to the focus, as you might be familiar with, in Nia classes we have a focus and an intent. Well, I had been concentrating on learning a new routine, creating a gentle yoga class, and working out my schedule I hadn’t even settled on what we were going to dance, much less a focus. I often ask my students what they might think or feel they need to focus on. So I turned to my student and said, “Oh snap! I haven’t even thought about a focus. What do you got? Do you have anything?” She said, “I feel I need some healing. I feel kinda uuughhh.” And I said, “Thanks. We can do that.” I turned to one of the other students and gave her a questioning look because she was pressing on her ribs. She said, “This is my first class back after having been in a bicycle accident.” Ah-ha! Healing was perfect as a focus.
It always amazes me and warms my spirit that it happens that one focus needed or desired by one person turns out to be the perfect focus for so many. So often we are able to apply it to what is going on and find an intent that compliments it.
After class one the other student that came with me said that she enjoyed that focus. I shared with her the way it came about and she was surprised because she had thought the woman who was touching her ribs had suggested it. So she too was amazed that it was a focus that was appropriate for all. But that is just how it always seems to happen. It is so great. It is —-ahhhhhh!
We shared a great focus although I was so focused on the Joy from class and my morning in Santa Cruz that I forgot about my Goodie Jar post. But I think you will agree it was worth it.
So, do you think I had a good reason to forget? Are you still filling your Good Thing Jar?
Posted in Good Things in the Goodie Jar, Misc, Nia | Tagged: beach, gentle yoga, good things jar, Goodie Jar, Natural Bridges, Nia, Nia class, Nia focus, Nia intent, Nia routine, Nia San Francisco Bay Area, Nia Santa Cruz, Nia sub, Nia Teacher, over the hill, Santa Cruz, Santa Cruz beach, Tannery, teach Nia, Yoga | 2 Comments »
Posted by terrepruitt on November 21, 2013
As with all workouts, it is important to warm up before beginning. In a Nia class our warm up is one or two songs. When I was young and was first learning to exercise the way to warm up was to perform a series of static stretches. Science has proved that static stretching can actually increase relaxation and in a sense put your muscles to sleep. Research has now shown that the best type of warm up is to actually prepare your body for the activity it is about to do. So moving in a slower and more gentle way that you will be moving in the activity you are preparing for is a great way to actually warm up the muscles. Walking and/or a slow jog is always a great way to warm up the entire body — depending upon the planned workout. For a yoga practice a warmup could include moving the muscles that you will be using as you do the sequence of poses in your practice for the day. It is important to warm up the muscles before you put them into a full on stretch or expect them to hold you in a pose. A warmed muscle moves more easily and can stretch better than a “cold” muscle. In the beginning of our classes we often do an Upward Salute. I think it is a great way to start the warming up process.
The Upward Salute is sometimes called Extended Mountain Pose / Mountain Pose with Upward Stretch / Mountain Pose with Arms Overhead. The basis of the pose is the Mountain Pose. To do this pose first position your body in the mountain pose.
Summary of Mountain Pose: Toes touch and feet are parallel sense a stable base. Distribute the weight over the entire foot – both feet. Your legs are active and rooting you to the earth. The abdominals are engaged. The crown of your head is reaching up creating a long spine. Your muscles are active. Once you are comfortable in the Mountain Pose (for more details about the pose click here) turn your palms out and raise your arms up in a sweeping motion. Allow your arms to reach over the top of your head. Your palms come together. You gently look up.
If it is not comfortable to look up then keep your gaze forward. If it is not comfortable for you to bring your palms together then keep them apart, but facing each other. No matter if you are looking up or your palms are touching your shoulders are down. There is space between your shoulders and your ears. You have the idea of your shoulder blades sliding down into your back pockets. Allow the energy to flow down your arms, through your shoulders, through your back and your spine. Let it travel through your legs. Enjoy this nice stretch. Let it warm your entire body.
Staying here in this pose is a great warm up. If you would like more of a stretch and warm up for the back allow yourself to bend backwards. With this pose as a warm up the backbend is not deep. Your shoulders remain back and down even though you move your head tilts back while your gaze is up. Remain in this pose for a few breaths. Then move into Mountain and repeat several times.
Now, I am aware that many people have back issues either with their actually back bone, or their spinal cord, or the nerves, so these poses are to be done with the utmost caution. Keep in mind your OWN back situation and do only what is good for your own body. It could be that your body gets the stretch it needs by just standing in Mountain Pose with your arms raised and your gaze looking slightly up . . . that is fine. If that is a stretch for your back, then stay there and enjoy it. Yoga is not about competing. It is about doing what your body can do. Then as you do what your body can do there is a possibility that it will be able to do more. But there is no rush. Yoga is a practice. Enjoy the journey. This is a wonderful pose to stretch and warm up the body. And, of course it can also be done at the end of the session in the cool down when getting ready for Savasana.
Do you practice this gentle backbend?
Some Benefits Of Doing Back Bends
Posted in Yoga/PiYo/Pilates | Tagged: backbends, City of San Jose, Extended Mountain Pose, long spine, Mountain pose, Mountain Pose with Arms Overhead, Mountain Pose with Upward Stretch, Nia class, Nia songs, San Jose City exercise Classes, San Jose City gentle yoga, Upward Salute, yoga classes, yoga poses | Leave a Comment »
Posted by terrepruitt on November 19, 2013
As often happens on blog posting day, the day has escaped me. That is one reason why I post recipes — especially if I was not planning on posting one — the time of day comes when I need to be cooking dinner and I still have no idea what to post. I recently made a favorite recipe of mine and when I made it I didn’t think I was going to post about it. I know I say that all the time, but it is true. I was having company so I didn’t take a picture of the ingredients, the process, nor the meal. After having eaten it, I fell in love with it all over again. I decided while eating it for a second meal, when it was left over, to post about it. So I did take a picture at that time, but it is with leftover pasta and some of the noodles didn’t fare so well because I left it in the pan for a long time on the night I cooked it. Well, I did mention I had company and I didn’t rush back in the kitchen after eating to tidy up. Anyway, this is a great recipe for many reasons.
Since I teach Nia and I don’t have a corporate job I don’t experience all of the potlucks throughout the year and especially that happen over the holiday season, but this recipe is GREAT for potlucks. It is a meal that is scrumptious hot off the stove, but it is still really yummy if it is room temperature or even cold. You don’t have to worry with this dish that it is not piping hot. So it makes great leftovers. AND it is super, super, super simple.
________________________________
Walnuts and Ham Pasta
2-3 tbsp olive oil
3/4 – 1 cup chopped walnuts, chopped
2-3 cloves garlic, chopped/minced
1 package of linguine
1/2 lb cooked ham, chopped into little chunks (ABOUT pea size or bean size)
1/4 – 1/2 c Parmesan cheese
3-4 tbsp parsley
Heat the olive oil a little bit. Add the chopped walnuts to the oil. Cook the pasta according to the directions/your liking. After cooking the walnuts for a few minutes add 1/2 of the garlic. Cook two minutes. Add the ham chunks. Since the ham is already cooked you are basically just warming it up and cooking it a little bit more. When the ham is almost cooked to your liking add the rest of the garlic.
NOTE: Since the olive oil is serving as the “sauce” you may need to add more as you are cooking. It depends on how oily you want your pasta. This is one of those “recipes” — where how much you use of the ingredients is really up to your tastes.
After you have drained the cooked pasta, mix the pasta and walnut-ham-garlic mixture together. Top with the cheese and parsley.
__________________________________________
This recipe makes a HUGE amount of pasta. Keep that in mind and adjust accordingly. You might decide you want more walnuts or less ham. You know how the recipes are that I post . . . they are a guide . . . an idea . . . something to get you started. Make it once, then go from there . . . or start off with making it your own.
Let me know how yummy you think this is. AND let me know what you do to it!
Posted in "Recipes", Food | Tagged: easy dinner, easy pasta, easy potluck meal, holiday potlucks, Holiday season, Nia, Nia Teacher, potluck, walnut-ham-garlic mixture, walnuts and ham | 2 Comments »
Posted by terrepruitt on November 16, 2013
I have allergies, hay fever some people call it. It is there all year round, but worse or “more active” during specific times of the year. Spring is a really sneezy time of year. Also anytime it rains and then there is sun right after. Also when it first starts to rain in the winter. And for about 10 years, during the month of March and the month of October, I can barely be around my cat. Just 30 seconds in her vicinity will set me off on a sneezing jag. The months that I am hyper sensitive to her have fluctuated the past three years. At this time, mid-November, I am having some lengthy sessions of sneezing after I get my snuggles in. As far as I know I have always been sensitive to cats and dogs, but that doesn’t stop me from having one and wanting one. It is just something I deal with. I used to take a combination decongestant-antihistamine every night, but now it is so difficult to get one. I feel as if I am a criminal by having to go to the pharmacist and be registered. Forget that. After they made it annoyingly difficult I would just purchase the antihistamines and for a long time I took that every night. Then I stopped. Now I just take it when my nose is so raw from rubbing it and sneezing that it hurts when I touch it. A few months ago I had a thought during one of my multi-sneeze sneezing jags. I thought I would ask you guys about it. Can a gluten sensitivity present as hay fever?
I have been resistant to jumping on the band wagon and claiming I have a sensitivity to gluten. I know many people who have obvious and more annoying symptoms. I know that a sensitivity and actually being allergic to gluten/Celiac Disease is very serious so I never really thought that my sneezing, congestion, itchiness, and inflammation could be because of a gluten sensitivity. But now I am thinking about it. Could it be?
If the wheat that is in our food supply and food “stuffs” is something that is barely related to the wheat of the past and it it being blamed for all types of health issues and primarily inflammation in the body it would make sense that gluten or wheat is causing allergy symptoms. Could it be the gluten is causing the allergy symptoms?
Or maybe the gluten is causing other “issues” (such as inflammation) in my body that does not allow my body to fight off the offending pollens so I end up having allergy attacks. Hmmmm . . . .That could be it.
But . . . . one of the reasons I had not linked it to gluten is I usually am ok in air conditioning. Hmmm . . . I just thought of that . . . . I have not been in air conditioning that much lately. When I am teaching a Nia class and I can turn the air on, it seems better. See, it is really difficult to pinpoint.
What do you think? Do any of you have issues with “hay fever”? Do you think it is tied to gluten? Have you don’t any type of experimentation? Does anyone have this issue?
Posted in Misc | Tagged: allergic to gluten, Allergies, allergy attacks, allergy symptoms, celiac disease, congestion, gluten sensitivity, hay fever, health issues, Inflammation, Nia, Nia class, Nia Teacher, sensitivity to gluten, sneezing | 2 Comments »
Posted by terrepruitt on November 15, 2013
Wow! It is Batkid Day. Well, the TV station I was watching last night was calling last night “Batkid Eve” so I figured they would be calling today “Batkid Day”. The day that San Francisco is turned into Gotham and a child gets his wish to be a hero. It is really, really cute. I’ve heard that the organizer from the Make-A-Wish Foundation was hoping to get 200 volunteers and she got thousands. I’ve heard different numbers, from 10,000 to 13,000. I am sure a lot more people will show up. I bet it will be great. I am really excited by this. I think it is so cool! I bet it is live on TV, but I am on my way to teach a Nia class.
That is one for my Goodie Jar. I am subbing a Nia class for a fellow Nia teacher. I am excited.
So how is your Good Things jar coming along? It is our Friday check in, what are you putting in your jar today?
Posted in Good Things in the Goodie Jar | Tagged: Batkid, good things, Goodie Jar, Gotham, Make a Wish Foundation, Nia class, Nia Teacher, San Francisco, Superhero | Leave a Comment »
Posted by terrepruitt on November 14, 2013
Nia is a cardio dance exercise that I teach. It is more than that, but that is one way to describe it. One of the ways it is more than that, is, it is a practice. If you chose to treat it like a practice, as one might treat yoga as a practice, one would become aware of Nia’s 52 Moves. There are 52 moves that get choreographed into the Nia Routines. One of the moves is Traveling in Directions. This is a great move for many reasons.
One reason Traveling in Directions is great is because it is very easy. Another reason it is great is because it is very adaptable and can be used in almost every song and in every routine. The main way to travel in a direction is to simply walk. Using the Heel Lead technique just walk forward, then change the direction you are walking, then change the direction, etc. With the simplest of forms you look where you want to go before you move in that direction. So before your feet actually start going a different direction — LOOK. There is a little bit of thinking involved because we look before we go. Allow your arms to move freely. Step confidently in whichever direction you choose to look. Move your body as a whole.
The Nia Technique book states: “Practicing Traveling in Directions keeps your body agile for moving through space in all directions, able to change direction with ease.”
When we use this move in our routines we have a lot of fun playing with it. The move really is as easy as stated, the fun comes when changing directions quickly. You can be the leader of your own movement or sometimes you are being directed by the teacher. This makes agility one of the Nia sensations we practice with this move. Moving one way then quickly stopping and going another way. Stopping, changing, starting. Varying the speed at times will allow for additional Nia sensations such as strength and stability to come into play.
When Traveling in Directions on your own you become aware of the direction you want to go, then you look, then you go. As I said, there are times when you might be listening to the direction of the teacher, which would still mean you would need to become aware of the direction you want to go, but when being told where to go your body’s reaction is quicker. There is a quick look then a move in that direction. Less thought is involved for you as the participant because someone else thought of the direction you were going to go.
Often when this move is done in a class, quick thinking, quick moving, and quick reacting are additional skills that receive attention because we are dancing with others on the floor so we might have to switch our trajectory quickly to avoid a dance floor collision.
Modifications of the traveling can be done by going backwards or sinking low or even rising high. So many ways to travel in directions. All of them are great opportunities to try out the Nia Sensations, the more you do, the more ways you move your body. If you want you can even skip. Skipping in different directions adds a new dimension to the move.
Sometimes this move is choreographed into the Nia routine with specifics and sometimes is allowed more of a Free Dance. However it is added to the Nia workout it is a wonderful way to dance.
How would you Traveling in Directions to your current favorite song?
Posted in 52 Moves (of Nia), Nia | Tagged: body agile, cardio dance exercise, dance class, dance floor, Free Dance, Heel lead, Nia, Nia choreography, Nia class, Nia participant, Nia routines, Nia sensations, Nia Teacher, Nia workout, Nia's 52 Moves, Practice, stability, strength, The Nia Technique book, Traveling in Directions, Yoga, yoga teacher | 2 Comments »
Posted by terrepruitt on November 12, 2013
I received a pumpkin in my organic produce box. I didn’t know what to do with it. I was looking at one of the blogs that I read on occasion and I saw a recipe for a stuffed pumpkin. I saved the recipe so that I could make it. I looked at the post a couple of times while I was thinking about it. There was a woman who commented with a link to her version of the stuffed pumpkin. When I posted the original (to me) posting on FB one of my friends commented, “I just made those.” Which, when she posted the picture to my wall, I vaguely remembered having seen it when she originally posted it. But it was before I had received a pumpkin so it didn’t really register. When I went to make my grocery list off of JJ Begonia’s recipe, I realized it was literally like a stuffed pumpkin as in BREAD stuffing. Like a turkey. I didn’t want to just use bread. Then I remembered my friend said she stuffed hers with sausage. The first two recipes have bacon in them, but I don’t like to buy a pound of bacon for only a couple of pieces. So I decided on sausage. I took ideas from all three people and came up with the below stuffed pumpkin recipe.
_______________________________
Stuffed Sugar Pie Pumpkin
1 2 to 3 pound Sugar Pie Pumpkin
1-2 tbsp olive oil
salt
Six mushrooms, thinly sliced
1/4 cup chopped onion
3 cloves garlic (minced)
1/4 pound sausage
1/2 tsp rosemary
1/2 tsp thyme
1/2 cup cheese (small chunks)
2 tbsp ricotta
1 tbsp sherry
1/4 cup heavy whipping cream
handful of spinach
four slices bread – toasted and cubed
Cut the top off of the pumpkin making a little lid. Scoop out the pumpkin guts. Then put a little oil and salt in the pumpkin and place it on a piece of aluminum foil on a baking sheet. Bake at 350° F for 45 minutes (check it after 20 minutes to see that it is not getting too cooked – after the 45 minutes you want it to be almost cooked, but not cooked so much it can’t stand another HOUR in the oven).
Heat the olive oil in the pan with the 1/2 of the onions. Once the onions are translucent put the mushrooms in the pan and cook them. Sprinkle with salt. As they are cooking mix in one clove of garlic. Cook the sausage, either after the mushrooms are cooked or use a different pan. If the sausage has a lot of grease drain it off once the sausage is cooked before you add the sausage to the rest of the ingredients.
Mix the mushrooms and the sausage in a bowl. Add the rosemary and thyme. Mix in the remaining two cloves of garlic and the onions. Mix in the cheese. Mix in the sherry and most of the cream (save a splash for the inside bottom of pumpkin). Add the spinach and bread cubes last. Mix it all carefully.
Pour the remaining splash of cream in the pumpkin. Spoon the mixture into the pumpkin. I used the spoon to press it down into the pumpkin.
Put the pumpkin in the oven for 60 minutes. After about 20 minutes I put the “lid” on. The pumpkin is done when you can gently pierce its side with a sharp object. Check to verify the inside it cooked to your liking. Since the mushrooms and the sausage are already cooked it is just a matter of it heating up and melting the cheese.
Slice and serve.
_______________________________
This was good, BUT . . . . . I have some adjustments I would make for next time. I was thinking it would be full of flavor so I hardly used any salt which left it almost flavorless except for the thyme. Next time I will use LESS thyme and more salt and some pepper. You will notice I didn’t put any pepper in this. I don’t use pepper. But I can when I think that a recipe needs it. I will salt the inside of the pumpkin more prior to baking and prior to filling.
This was ALL that we had for dinner with a small salad and it was PLENTY! We were full. We each had a half. We did not have a pumpkin each. 🙂
As you can see from just this post there are at least four recipes to make stuffed pumpkin. I purposefully didn’t say what type of sausage, cheese, or bread I used because I want you to find your own flavor and texture. So follow one of the recipes or do it your own way. You have the basics . . . go play! If you do not follow my recipe . . . . please, please, please, tell us what you did. I would love to hear of more ways to make a pumpkin dinner!
Happy Fall!
I had not stuffed a pumpkin before. Have you ever stuffed a pumpkin and baked it?
Posted in "Recipes", Food | Tagged: Cheese, Facebook, Fall Meal, FB, JJ Begonia, organic produce, pumpkin for dinner, pumpkin recipe, Sausage, Stuffed pumpkin | 9 Comments »
Posted by terrepruitt on November 9, 2013
In addition to teaching Nia classes for the city of San Jose, I was asked to teach a Gentle Yoga Class. I have taught three sessions and we have one more before the year is over. This last session before the holiday break is a short one, it is only four weeks. In the classes there is a large variety of fitness levels. Regardless of one’s level of fitness I believe it is very important for the emphasis to be on balance and flexibility. They also like to practice inner reflection which I believe enables a connection to the body. The connection is to allow for great stability and ease of movement. In order to meet the varieties of levels we do a cross between flowing through poses and holding them. I might have also mentioned before that we include getting up and down as part of our practice. With this next session we are going to do a progression of backbend poses. I have not yet decided on the progression of balance poses but I have the backbends progression planned. Since we only have four classes and there are five backbends I would like to progress through we will be doing two in the first class. As with my Nia classes, my yoga students are continually encouraged to do things in their own bodies way. Since yoga is a practice they can work into the poses. For the series of backbends they will be encouraged to stay at the level that is acceptable for their own body.
The first backbend we will do will be the standing backbend. Then, in the same class, we will progress to the Locust. The Locust has many modifications some of which can be done with just legs lift or the head and shoulders lifted.
Then in our next class we will move onto the Sphinx. I’ll probably include the Locust in the routine before moving on to the Sphinx, but the Sphinx will be the next in the progression. Then the next meeting we will move onto the Cobra. Excellent for strength, stability, and flexibility. The last class before the long holiday break will be the Upward Dog. Even though the idea will be for the students to progress through the backbends the modifications will be presented so each individual can progress only if they are ready.
Some students participate in yoga more than once a week so they are more likely to be able to participate in the progress whereas others will do so to a lesser extent – and modifications meet that need. This is a great way to work on flexibility. Everybody is moving in their own natural time through their yoga practice so I am excited to present this progression of backbends. I will include other flexibility poses and balances poses as in all the classes. I have been putting the emphasis on one or the other during a class which can still tie into the backbend progressions.
Of course, this is my plan prior to meeting with the class. It could be that after our first meeting I have to adjust my plan and that will be fine. I do like to see where the class is at and go from there, but it seems like our group has been pretty consistent. But I can easily adjust my plan for any new body.
I am very grateful and inspired by the students that come to class every week. It is very exciting to me to see their progress. Stay tuned for more on the poses that I have yet to post about.
Do you participate in a yoga class? How is it structured? Is it an on-going class or is it a series of classes?
Posted in Yoga/PiYo/Pilates | Tagged: backbends, balances poses, City of San Jose, cobra, flexibility poses, gentle yoga, holiday break, locust, Nia balance, Nia class, Nia participants, San Jose City Nia classes, San Jose City Yoga Classes, Sphinx, yoga balance, yoga classes, yoga flow, yoga poses | 2 Comments »
Posted by terrepruitt on November 8, 2013
Only seven weeks left until we get to read all the good things in our Goodie Jar! Yay! Oh my! Only SEVEN WEEKS LEFT until 2014. Time flies! WOW!!!!!!!!!!
So how is your goodie jar going? Our cat almost made it seven days, but she didn’t so we started our “vomit-free” count down again. Such is the life of a kitty with IBD. At the time of this posting we are on 3 days and 21 hours. Maybe we can make it past seven days this time. It is really important for her not to throw up because she needs to gain some weight. What happens is she start to look less skinny, then when she throws up it is like she is back at skinny cat again. Ok, sorry, my goodie jar posts have turned into vomit reports, but hey, just proving that any good thing can go in that jar.
My jar is almost full. I could press the papers down and it will probably make it until December 31, 2013, but I don’t want to crush them. I will probably take some out. As you can see they are all different shapes and sizes.
I hope you are still adding to your Goodie Jar. It see some people are posting on Facebook everyday for the month of November about something they are grateful for. Our Good Things jar kinda has a jump on that . . . .
Well, report in . . . how is your jar coming along?
Posted in Good Things in the Goodie Jar | Tagged: 2013, cat with IBD, December 31, Diane Bacho - 1948 to March 11, 2014, Facebook, good things jar, Goodie Jar – Check In #37, IBD, sick cat | Leave a Comment »
Terre Pruitt's Blog 