prema yoga brooklyn

PSOAS RELEASE PARTY! with Jonathan Fitzgordon

admin — Sun, 12 May 2013 17:04:10 +0000

A free and happy psoas allows the body to move with peak efficiency and little strain. Issues with the psoas can lead to lower back pain and other joint discomfort as well as disturbances to the nervous system.Spend the afternoon with Jonathan awakening, learning about and releasing the iliopsoas muscle group and understanding its core function within the body.

$50 / $45 Early Bird Special if registered by July 1st

Friday Evening ADVANCED PRACTICE

admin — Tue, 30 Apr 2013 16:47:33 +0000

Come join us for the first of our monthly Advanced Practice classes.

Julie Dohrman kicks us off with 2 hours of exploration and study. Deeper versions of poses will be introduced as well as enough time for meditation and a lengthy savasana.

Requirements: Students should have a solid practice of at least 1 year, be able to kick up unassisted at the wall into handstand as well as full upward facing bow (aka wheel).
Faculty will rotate for future classes. Style will vary accordingly.
Sign up online. Space is limited. Class card holders can pay the difference.
Check out Julie’s regular weekly classes: Wednesdays 4:30pm & Fridays 9:15am

CORE INTEGRATION YOGA TUNE UP® with Ariel Kiley

admin — Mon, 08 Apr 2013 18:17:06 +0000

Awaken your core from the inside out!

Build a conscious connection to your center: Overcome abdominal weakness, relieve low back pain, enhance your posture, refresh abdominal organs, and invigorate your third chakra to inspire bold action in your life.

At this very special 2-hour Yoga Tune Up® workshop you will systematically travel deep within your core to explore the key structures that mobilize and stabilize the whole body. Original Yoga Tune Up® techniques include therapy balls to remove tension patterns along your spine, Coregeous® sponge balls for belly massage, and uncommon exercises to detail each section of your abdomen.

At this workshop you will detoxify, stretch, and strengthen every last muscle fiber of your core so you leave feeling light, centered, and strangely free.

All levels welcome. $35 Sign up here under Workshops.

May Focus of the Month!

admin — Tue, 01 Jan 2013 16:53:38 +0000

VINYASA – To Place in a Special Way

When you break down the word Vinyasa into its sankrit roots, “Vi” means “in a special way” and “Nyasa” means “to place”. Literally, vinyasa is “to place in a special way”.

The way that a class is sequenced informs the physical and energetic effects of the practice. One posture follows another in a specific way – the placement of the poses is purposeful and powerful. This month at Prema we will explore how well-placed Vinyasa leads to a balanced, complete feeling at the end of the practice. Along the way, we will learn about bhandas, breath, gazing points, transitions and other fundamentals of our Prema Yoga classes. Expect lots of fun sweaty sequencing paired with deep relaxation.

Prema Yoga Gift Cards are now available online!

admin — Thu, 08 Nov 2012 21:14:03 +0000

Spread the love! Give the gift of yoga…

http://clients.mindbodyonline.com/ws.asp?studioid=24731&stype=42

The Yoga of Food – Some Fall Recipes

lesley d — Mon, 05 Nov 2012 18:58:41 +0000

Jerusalem Artichoke Soup With Crispy Sage Leaves

Ingredients

1/4 cup extra-virgin olive oil

1 leek, white and pale green parts, rinsed and finely chopped

1/2 cup finely chopped white onion

2 pounds Jerusalem artichokes, peeled and rinsed

5 cups water or vegetable stock

1 teaspoon sea salt

Crispy Sage Leaves

1 tablespoon extra-virgin olive oil

8 to 12 fresh sage leaves

Preparation

1. Heat the olive oil in a soup pot over medium heat. Add the leek and onion and sauté until softened, about 5 minutes. Add the Jerusalem artichokes, water and salt and bring to a boil. Decrease the heat, cover and simmer until the artichokes are tender, about 30 minutes.

2. Remove from the heat and let cool. Transfer the mixture to a blender and process until smooth. Taste and adjust the seasonings if necessary. Gently reheat before serving.

3. To crisp the sage leaves, heat the olive oil in a small sauté pan over medium heat. Add the sage leaves and sauté until just crisp, about 2 minutes. Drain on paper towels. Garnish each serving with a couple of the sage leaves.

Yield: 4 to 6 servings.

Seven Vegetable Couscous

This makes a great meat-free main dish for a weekday night, and also for Thanksgiving. Despite the long ingredient list, it’s as easy as can be to make.

Ingredients

1 1/2 cups couscous, uncooked

1 tablespoon vegan margarine

1 teaspoon turmeric

1 teaspoon salt

2 tablespoons extra-virgin olive oil

2 medium onions, chopped

1 cup finely shredded white cabbage

1 medium turnip, peeled and diced

1 medium yellow summer squash, halved lengthwise and thinly sliced

1 medium zucchini, halved lengthwise and thinly sliced

1 15- to 16-ounce can chickpeas, drained and rinsed

1 1/2 cups diced ripe tomatoes

2 teaspoons grated fresh or jarred ginger, or more, to taste

1 teaspoon ground cumin

1/2 teaspoon ground coriander

Dried hot red pepper flakes, to taste, optional

Salt and freshly ground pepper, to taste

1/2 cup golden raisins (for garnish)

1/3 cup minced fresh parsley (for garnish)

Sliced or slivered toasted almonds (for garnish)

Susan Voisin

Preparation

1. Combine the couscous and 3 cups boiling water in a heatproof bowl. Cover and let stand until the water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside.

2. For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over medium heat until translucent. Stir in cabbage and sauté until both it and the onion are lightly golden.

3. Add the remaining stew ingredients. Bring to a simmer, then cover and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency. The vegetables should be just tender, but still firm.

4. To serve, arrange the couscous on the outer edge of a large serving platter and make a well in the center. Pour the vegetable mixture in the center, then sprinkle with the garnishes, topping with sliced or slivered toasted almonds. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.

Yield: 8 servings

Pappardelle With Beets, Beet Greens and Goat Cheese

If you don’t mind eating pink pasta and you like beets with goat cheese, you’ll love this. I roasted my beets, blanched the greens and paired them with wide pappardelle noodles and goat cheese, both excellent partners. Make sure that you don’t drain the water from the pasta pot when the noodles are done (lift them out with a pasta insert or with a skimmer), as you need some of the cooking water to thin out the goat cheese.

-Andrew Scrivani for The New York Times

Ingredients

1 bunch beets, with a generous bunch of greens attached

Salt to taste

1 tablespoon extra virgin olive oil

1 or 2 garlic cloves, to taste

10 ounces pappardelle

4 ounces goat cheese

Freshly ground pepper

1 tablespoon chopped chives (optional)

1/4 cup chopped fresh parsley

Preparation

1. Preheat the oven to 425 degrees. Cut the beets away from the greens, scrub them and place in a baking dish or casserole. For this pasta you will need about 3/4 pound of beets, which may or may not be the entire bunch. Add 1/4 inch of water to the pan, cover tightly and place in the oven. Roast until tender, about 30 minutes for small beets, 40 to 45 for medium and 50 minutes to an hour for large beets. Remove from the heat and allow to cool until you can handle them. Slip off the skins and cut in 1/4-inch dice. Set aside.

2. While the beets are roasting, stem and wash the greens. Bring a large pot of water, preferably one with a pasta insert, to boil, salt generously and add the greens. Blanch for about 1 minute, just until tender, and transfer to a bowl of ice water. Drain, squeeze out excess water and chop medium-fine. Keep the heat on under the water.

3. Heat the olive oil over medium heat in a wide, heavy skillet and add the garlic. Cook just until fragrant, about 30 seconds, and stir in the greens, the diced beets, and salt and pepper to taste. Stir together just until coated with oil. Stir in the chives, and turn the heat to low.

4. Bring the water in the pot back to a boil and add the pappardelle. Cook al dente. Remove 1 1/2 cups of the pasta water from the pot, stir 1/2 cup of it into the beets and greens, and crumble in the goat cheese. Drain the pappardelle and add to the pan, along with the parsley and another 1/2 cup of the pasta water. Toss together, and if the mixture seems gummy add more of the remaining pasta water. Serve hot.

Yield: 4 servings.

Advance preparation: You can make this through Step 3 several hours ahead. Turn off the heat and reheat when you’re ready to cook the pasta. The roasted beets and blanched greens will keep for 3 or 4 days in the refrigerator.

TRANSITION to PARENTHOOD with Alice Kaltman

admin — Mon, 01 Oct 2012 18:15:07 +0000

Once a month, Alice Kaltman of Family Matters NY will join us after our Baby and Me Yoga class to talk with class participants (and other Prema community members) about Transition to Parenthood issues.

Alice will answer general questions about what your babies are up to developmentally, relationship issues, and work/life balance conundrums. Everyone is encouraged to join in, offering each other feedback and sharing experiences about the good, bad, and ugly that comes along with the joy of a new baby.

Bring a snack, food to share, or your own three course meal. Whatever you need. FREE to all…

Transformational Vinyasa Yoga: The Body & Beyond

admin — Fri, 28 Sep 2012 21:12:03 +0000

Join Amanda and Lesley for a week of daily Vinyasa & meditation, delicious food, and deep relaxation!

This retreat will be held at the beautiful Kripalu Center for Yoga and Health in Lenox, MA.

For more information & to register, go here.

Lesley & Amanda featured in Origin Magazine

lesley d — Thu, 13 Sep 2012 12:34:37 +0000

What inspires us?

Be A Part of the PREMA MEAL CHAIN

admin — Thu, 16 Aug 2012 15:16:51 +0000

We’re starting a new community project at Prema to support people welcoming new babies into their homes, as well as others who might need support during medical treatment or challenging times. The goal is to deliver nourishing, homemade meals twice a week for about a month.

Bringing a meal to a new family is such a simple, but warm gesture of support during a time that can be both exciting and challenging. I was fortunate enough to be the recipient of a meal chain when both my children were born and it was so nice to see a friendly face at my door and not to worry about what we were going to eat that night. Meals can be as simple or elaborate as you like: I can assure you that your efforts will be appreciated. If you’d like to volunteer to bring meals as part of our meal chain, please email me at heather.s.cross@gmail.com your name and I’ll add you to my list.

If you’re expecting a new baby and want to receive meals, just send an email to heather.s.cross@gmail.com with your name, dietary restrictions and due date. Likewise, if you know someone who might benefit from our meal chain, please let me know as well.