First Wednesdays of the Month 7-8pm $15 (check schedule)
Sangha (sanskrit): a gathering or community united by a common vision or purpose.
The first Wednesday of each month (check schedule for exact date), Prema welcomes Kaustubha Das for an in-depth discussion of our Philosophical Focus of the Month. During this hour, Kaustubha will offer Continue reading
SVADHYAYA (Self-Reflection, Self-Study)
Spread the love! Give the gift of yoga…
“All that you touch, you change. All that you change, changes you. The only lasting truth is change.”
— Octavia E. Butler
Help welcome Joe Miller to our Prema Yoga Brooklyn faculty on Sunday July 1st. He will be teaching the Sunday 12pm ALL LEVELS class from now on and we couldn’t be more thrilled. This class is perfect for students of all levels – beginner to intermediate – who wish to deepen and develop their practice.
MORE ABOUT JOE: Joe completed teacher training with Cyndi Lee and Jennifer Brilliant in 2000 and has taught at OM yoga ever since. A member of the OM yoga Teacher Training Faculty, Joe has been Dean of Anatomy Studies. He has practiced with K. Pattabhi Jois in Mysore, India, and, in New York, with Eddie Stern and Genny Kapuler. In 2004 he graduated from Leslie Kaminoff’s yoga anatomy course and participated in the dissection of several cadavers. He studies Sanskrit with Manorama, and has also studied meditation in the Shambhala tradition. Joe has a longstanding interest in anatomy, sparked initially by studies of artistic anatomy. In 2009 he completed a Masters in Applied Physiology from Columbia University.
Fresh lemon, zesty raw garlic, sweet thyme, grape seed oil, white beans, garbanzo beans and plenty of bright lemon zest. This hummus can be prepared as a traditional dip – or thinned out a bit to be a creamy thick dressing to drizzle over salads and fresh summer veggies.
vegan, makes 4 cups
1/2 cup grape seed oil
1/2 – 1 cup lemon juice (start with 1/2 cup and add more if desired)
1 tsp lemon zest
8-12 small cloves garlic – raw
3 Tbsp fresh thyme
1 can garbanzo beans, drained
1 can white beans, drained
1/2-1 tsp truffle salt (or regular sea salt)- to taste
a few grinds of fresh black pepper
1 tsp agave (optional)
1. Add all the ingredients (note: start out with only half the written amounts of liquid – the oil and lemon juice) and begin to process the hummus – add more liquid – and salt and pepper as desired. Taste as you go. For thinner hummus use more lemon juice and oil. Thinner, less. You can also achieve a thicker hummus by processing the hummus in a food processor instead of a blender.
2. Pour. Serve! Or chill.