Yoga Blog

Homemade Veggie Stock

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Homemade Veggie Stock from Scraps


Autumn is a few weeks away, and there’s nothing more comforting on a cool, autumn evening than a big bowl of steaming hot soup. It might seem like a daunting task to make your own from scratch, but if you’re starting with a rich stock base, making a variety of delicious soups is fast and easy. I make a large amount of stock, and store it in the freezer in 3 or 4 cup portions. So when you’re ready to make your favorite soup, or anything that requires a stock base, you can thaw only the amount you need.

It all starts with saving your veggie scraps, which once you get into the habit, takes no time at all. You’ll need ziplock freezer bags. Every time you cook with veggies, make sure you wash the skins thoroughly. Then take your peelings, end bits, etc., and throw them into the bag. Squeeze out most the air, and zip it up. Keep in the freezer, and add to it until the bag is really packed full. There are some scraps you should not use. Discard outer papery layer of onion skins, potato peeling, which have no flavor, and really tough end of veggies, or veggies that are starting to rot. Don’t use cabbage, cauliflower, or broccoli scraps, as they will add a bitter or overpowering flavor. Those can go into your container under the sink to add to your garden soil. Do add the base of veggies, such as celery, that are too tough for other dishes, and use the leaves of veggies like celery as well. Add mushroom stems, the stems of herbs such as cilantro and basil, or spinach stems, and the ends and tougher outer layers of onions. If you blanch tomatoes for other dishes and remove the center, add skins and juicy centers to your scraps as well.
Vegetable stock is much easier to make than meat based stock. It takes less time to cook, there’s no greasy mess to clean up, and you don’t need to constantly skim the top of soup. You don’t have to cool the broth and skim off fats before it is ready to us, either.



Here are a few reasons for making your own soup stock:

  1. If you’re like me, and you’re into creating as little waste as possible, you’re going to love this process. No part of your vegetables go to waste. Mother Earth will love you too, because she gets the discarded veggie scraps once you’ve strained them. Instead of ending up in the garbage, they’ll end up in your garden, where they’ll be turned into fertile soil. If you don’t have a compost heap, that’s ok. Just dig them into the soil with a hand spade when you have a few minutes to spare.
  2. You’ll save money. If you buy broth, you know how much a 14oz. can costs. And it can take a lot of cans to make a good sized pot of soup. You want left-overs, right?
  3. You’ll be eating healthy. You know exactly what is going into your stock, and can use the freshest veggies, or organic veggies. I add whatever fresh herbs I might have left over from another dish as well, so they won’t go to waste either. You’ll know there is no added preservatives, flavor enhances, etc.
  4. It tastes so much better than store bought!





  1. A gallon sized freezer ziplock bag packed full of frozen veggie scraps.
  2. A couple of medium carrots.
  3. A small to medium onion.
  4. About 3 stalks of celery.
  5. 3 to 5 cloves of garlic.
  6. 1 tablespoon of avocado, olive, or coconut oil.
  7. 8 cups of drinking water (I use spring or well water), or enough to cover veggies in the pot.
  8. Kosher salt and ground black pepper.
  9. A bay leaf, parsley sprigs, or herbs of your choice.


Add oil with roughly chopped onion, garlic, carrots, and celery, along with celery leaves, to large cooking pot. Bring to medium heat and sauté till slightly softened, about 5 minutes. Add water, frozen veggie scraps, herbs, bay leaf, and season to taste. Bring to a boil, then lower heat to medium low. Simmer for about 50 minutes.

Remove from heat. Strain broth through a large, fine messed strainer into a large heat proof bowl. Use the back of a wooden spoon to press down and eliminate all the liquid from the veggies. This can be a bit time consuming if you’re like me and have to squeeze out every drop.

Discard. The solid scraps into you compost container to offer back to the earth from whence it came.

Pour into freezer proof containers. Freeze till needed to make your next delicious, healthy meal.

Yields about 7 8oz.


Please let me know how your homemade stock turns out in the comments section below. Or let me know if you have questions. I’d love to hear from you!

Spiced Sweet Tea Cranberry Cider

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Spiced Sweet Tea Blog

Spiced Sweet Tea Cranberry Cider

This spiced cider, brewed with fresh apples, oranges, and cranberries, takes little time to make and tastes amazing! Store a gallon in the fridge. On cool, autumn mornings, heat a mug full in the microwave, and sip the steaming, fragrant brew to awaken your senses and warm you from the inside out.

Not only is it delicious, but you’ll benefit from the antioxidants and vitamins in the fruit, which help boost your immune system and protect you against colds and flu. And did I mention how fabulous the house smells while your cider bubbles away in the crockpot for three hours or so? Yeah, you have to make this. I’ve been taking a thermos full to share with my students at my early morning yoga classes.


Pot of brewed Ceylon or Chai tea (about 4 cups) I use loose leaf tea.

4 cups of water (I use well or spring water)

1 cup of organic sugar

1 12 oz. package of fresh or frozen cranberries

3 oranges

6 large apples

2 cinnamon sticks

All spice & Star Anise, to your taste

Tea Picture2Blog


Add sugar to the hot tea. Stir until dissolved.

Thoroughly wash the fruit. Without removing skin, chop apples and oranges into eighths. Add apples, oranges, and cranberries to crockpot.  Add sweetened tea and water, along with spices.

Brew on high heat for 3 hours, or until fruit is softened

Strain through fine sieve. Return fruit to crockpot and remove spices. Mash fruit. Return liquid to crockpot and cook on high for another 15 minutes. Strain again, squeezing the fruit to remove all liquid.

Serve hot in coffee mugs. Garnish with orange slices if you like. Also good served cold.

Let me know what you think in the comments section below, I love to hear back from you. And please share the recipe with friends. Namaste




Cooling Refreshing Mocktails

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Cooling Refreshing Mocktails


Have you had enough of the sizzling heat yet? Don’t despair! I’ve created some cooling, refreshing mocktails for you to toast the end of Summer, and welcome Autumn. I predict Summer is going to be slow to relinquish power, and we can expect a few more hot, muggy days, so what better way to celebrate the Autumn Equinox. And besides keeping you cool and hydrated, these yummy, non-alcoholic beverages are loaded with health benefits. Cheers! And please share my blog! You can comment at the end of the blog page. I love to get feedback


Mock Mint Julep: Makes 2 drinks

1/3 cup water
1 tblspn. honey or blue agave nectar
2 tblspn. fresh, chopped mint
8 oz. organic or homemade lemonade
Mint sprigs to garnish

Bring water and mint to boil. Cool slightly. Add honey, then cool completely.
Add lemonade and stir to blend. Pour into 2 glasses filled with ice. Top with ice and garnish.


Pomegranate Mocktini: Makes 2 drinks

6 oz. pomegranate juice (fresh is best, or I use Poms)
3 oz. fresh orange juice
1/2 oz. lemon or lime juice
1 tblspn. honey or blue agave nectar
Lime slices to garnish
Add all ingredients except lime slices to shaker. Shake vigorously about 50 times. Pour into glasses, and garnish with lemon or lime slices. To add some sparkle, dip rim of glasses in lemon or lime juice, then dip rim in Turbinado sugar.

Southwest Avocado Black Bean Salad

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Southwest Avocado Black Bean Salad

Easy, delicious, nutritious, and no need to turn on the heat! Salads are the way to go when summer rolls around, and Mother Nature provides such a bounty of fruits and vegetables at this time of year! If you’re into organic produce, take an early morning stroll on the weekend through your local Farmer’s market, and stock up on whatever is in season. The good thing about making salads is, chances are, you can substitute, eliminate, or add ingredients according to your personal taste, and it will taste just as great, maybe better! And don’t forget that fruit salads make a wonderful, refreshing dessert. Just chop them up, squeeze on some lemon juice, maybe a little honey or agave syrup, and serve. Or just serve one summer fruit, such as cherries or mangoes. I like to sprinkle sea salt and chili powder on mango slices. Try it!

Keep the pantry stocked with a variety of canned beans to add to your salads for protein, such as black, fava, or lima beans, and/or your favorite cheeses. And frozen corn, peas, edamame, etc. are good to keep on hand as an addition when fresh might not be available. I like to keep limes and lemons handy to create my own salad dressings. To make sure I always have the juice available, I freeze some in ice trays and store the cubes in freezer bags. Have extra-virgin, cold-pressed olive oil available, and your favorite vinegars for salad dressings. I prefer balsamic or white champagne vinegar for most salad dressings, or rice wine vinegar for Asian style salads.
So here’s an easy, delicious Southwest style salad you can throw together in minutes, with lots of alternate ingredients.

Southwest Avocado Black Bean Salad


1 (15 ounce) can black beans, (or substitute kidney beans) drained and rinsed
2 cobs of white corn, kernels removed, or 1 (10 ounce) package frozen corn, cooked drained, and cooled. Frozen edamame or peas could also substitute
1 cup of your favorite tomato, finely chopped
1/2 cup of red onion, chopped (or substitute sliced green onions, white onions, or shallots)
1⁄2 cup cilantro, finely chopped (substitute parsley, basil, or favorite fresh herb)
1/;2 cup of red, green, or yellow capsicum (bell pepper) chopped. For more heat, use your favorite hot pepper.
2 or 3 avocados, cubed
Juice of one lime, (or substitute lemon juice)
Sea salt and fresh ground pepper to taste
1/2 tspn cumin (optional),
Tablespoon or less of olive oil, or substitute favorite oil


Throw all the vegetables into a bowl you’ve had cooling in the freezer (I add the avocado last, so it doesn’t start to oxidize). Squeeze the lime over the avocado. Toss all the ingredients gently. Now add last 4 ingredients, toss again, and adjust seasoning, oil, and lime juice to your taste. Let the salad sit for a couple of hours, if you can wait that long, to blend the flavours.

Let me know what you think in the comments section below. Namaste, and bien apetito.

You’re Never Too Old

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You’re Never Too Old

I recently posted a few photos of my private yoga student, Candice McClung, in The Yoga Room, a popular Face Book page for yoga enthusiasts. I thought people might be pretty impressed with her One-legged Down Dog, Bridge Pose, and Side Plank. Why? Because this yogini just celebrated her 90 birthday a few months ago. What I wasn’t prepared for was the overwhelming response; close to 400 likes and about 40 comments within a few hours, expressing how inspirational it was to see her strength and flexibility. Many people commented that they hoped to be like her at that age.

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Hamstring Stretch

Il can’t tell you how many times people tell my they’d love to practice yoga, but they’re just too old. They’re usually much younger than Candice. I guess that excuse just went by the wayside. Yoga is accessible to everyone, no matter what age, or level of ability. It’s called a yoga practice for a reason; it takes practice. Candice has been practicing for 10 years. She started as a youngster of 80. I suggest starting with a gentle style of yoga, a beginner class, or one specifically designed for seniors. If you have physical limitations due to past injuries, conditions such as arthritis that limit range of motion, etc. A good yoga teacher will offer modifications and alternative poses.

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One-Legged Down Dog

As we age, we lose muscle density, bone density, flexibility, balance, and core strength. Yoga can help slow down all these affects of aging, enhancing overall range of motion and stability, and therefore quality of life. If you’re just beginning a yoga practice, be patient with yourself. Listen to your body, and don’t force yourself into a pose if it feels uncomfortable or painful.

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Quad Stretch

Adding yoga to your lifestyle has many health benefits associated with aging well, including the following:

  • Aids in control of blood sugar in diabetic people
  • Helps relieve depression
  • Helps reduce stress
  • Helps alleviate arthritis & joint pain
  • Improves balance & core strength
  • Improves flexibility & range of motion
  • Enhances respiratory function

I could recite more scientifically proven benefits, but I think the photos of Candice are proof enough that yoga, along with good nutrition and a healthy lifestyle in general, is a holistic approach to staying strong and active throughout your life and well into your senior years.

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Bridge Pose

Sweet and Chewy Vegan Cookies

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Picture1Sweet and chewy Vegan Cookies

These sugar free, gluten free, vegan cookies are yummier than you’d think! They are surprisingly sweet, chewy, and besides being sugar free and gluten free, are guilt free as well! Win! I made these for the Sound Healing Concert at Mt. Yoga Studio in Poway. If you missed it, you missed an amazing experience. Seriously! Do yourself a favor and book your tickets for the next concert on Saturday, June 27th. But back to the cookies, which were devoured in minutes.

People who are into yoga are usually into healthy eating, so I decided I should attempt creating a healthy treat to share. I’m not going to lie, I love me some chocolate chip cookies, but these are a healthy alternative that satisfies the craving for something sweet and yummy, without the unwanted calories.

These are SO quick and easy, and there’s hardly any mess to clean up. Another win! There are only two main ingredients, rolled oats and bananas; everything else is optional. So you can create your own favorite signature cookie, or just add whatever goodies you have on hand. I’ll give a few suggestions in the ingredients list below. I added dried cranberries, unsweetened shredded coconut (you can buy unsweetened coconut at most health food stores), a pinch of salt, vanilla, and ground cardamom.

Vegan cookies are a perfect energy treat to take along on a hike or add to your kid’s lunch box, and because they’re not overly sweet, go perfectly with your morning tea or coffee. Give them a try! Let me know how your cookies turn out in the comments section below, and what yummy ingredients you added to make them your own.Picture2

4 very ripe bananas (turning brown on the skin)
2 cups of rolled oats (not instant)
I added:
A handful of dried cranberries
A handful of Unsweetened, shredded coconut
1/2 tspn. vanilla
1/4 tspn. Salt
1/4 tspn. cardamom

Optional Ingredients:
Raisins, or any dried fruit you prefer
Nuts, whatever type you prefer
Ground cinnamon, cardamom, or ginger
Chia seeds, pumpkin seeds, or flax seeds

Heat oven to 350 degrees F
In a medium bowl, mash bananas till smooth and liquidity. Add oats and any additional ingredients. Mix well. Drop by large teaspoon full onto parchment lined or lightly greased cookie sheet. Bake for about 15 minutes. Cool completely.




5 Reasons to Add Yoga to Your Workout Regimen

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5 Reasons to Add Yoga to Your Workout Regimen


Yoga is a full body workout that creates long, lean, toned muscles, as well as increased core strength and flexibility. It also incorporates breath work, balance, and meditation, which reduces mental and physical stress, You don’t have to be able to stand on your head, twist yourself into a pretzel, or balance while holding one foot above your head to enjoy the benefits of yoga. There are many styles of yoga to choose from, and classes that cater to beginner through advanced levels. Here are 5 reasons you might want to incorporate yoga into your workout regimen.


  • Increased Flexibility: While it’s important to get enough cardio and strength training to stay in shape, some exercises, such as weight lifting and cycling, can create tight hamstrings, quadriceps, biceps,and more. Yoga incorporates both dynamic and static stretches that increase flexibility and elongate muscles.
  • Increased mobility: Yoga poses employ full range of motion, which creates better mobility, making your body more functional for all other workout formats and daily activities.
  • Improved core strength: Yoga strengthens the entire major core muscles, including pelvic floor muscles, transversus abdominis, internal and external obliques, rectus abdominis, and erector spinae.
  • Enhanced balance: Many yoga poses and transitions between poses work your stabilizer muscles, smaller muscles that don’t get much acclaim, but are important to your balance and stability.
  • Stress Reduction: Aside from the physical benefits yoga offers, it is one of the few forms of exercise that calms the mind through focused intention and breathe control (pranayama). Reducing stress helps reduce many physical maladies, such as high blood pressure, belly fat, and more.


To learn more about the myriad benefits of adding yoga to your workout schedule, and learn the basics of yoga to get you started, join me this Saturday at Mt. Yoga in Poway for my Introduction to Yoga Workshop. For more details, click on the Workshops icon. 


Kombucha – Health benefits, risks, and how to make your own

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Kaboucha first picture

Kombucha – Health benefits, risks, and how to make your own.


Kombucha might be considered a trendy new health drink in the West, though in truth, the fermented brew has been around for centuries. It is believed to have originated in China or Russia, and touted mainly for its probiotic properties and benefits to the immune system. This effervescent, somewhat vinegary tasting beverage is now widely available commercially. It is sometimes infused with fruit flavors to mask its distinct tartness, and sells in health food stores for anywhere from about $3.50 to $5 a 16 oz. bottle.


As kombucha has only recently become popular in the Western world, few studies in the U.S. have been conducted to substantiate the myriad benefits, often anecdotal, attributed to kombucha. However, as kombucha has been popular in European and Asian countries for decades, there has been far more European research. The findings are impressive.


Kombucha contains probiotics, antioxidants, B- vitamins, beneficial acids, and more. It is known to improve digestion and overall gut health, which recent studies have linked to other health issues. It helps support the immune system, aids in weight loss and detoxification, and has been found to reduce joint pain, increase energy, and has even been associated with cancer prevention.


Here are some of the negative affects attributed to kombucha:

  1. Because of the high acidity in kombucha, it has been associated with causing decay of tooth enamel. As with lemon water, sodas, coffee, and other foods high in acids, this is potentially detrimental to teeth. Visit com for more information on this. The simple solution is to always rinse the mouth thoroughly with water after consuming ANY acidic beverage or food.
  2. While store bought kombucha is most often pasteurized, home brewed varieties are not. Experts and the FDA warn that because of this, there’s the potential for unhealthy bacteria contaminating the tea if not made under sterile conditions. ISN’t this true of all food preparation though? If you choose to make your own, be careful to keep containers and equipment super clean to prevent risk of contamination.
  3. There have been a few reports of kombucha causing upset stomach, and even a condition called metabolic acidosis, toxicity caused by an excessive buildup of stomach acid. It would seem to me that this might be the result of consuming large amounts of the beverage. Everything in moderation comes to mind. Even water can be toxic in excessive amounts! I usually consume about 4 to 6 oz. a day.


I started making kombucha about a year ago, mainly because I was looking for ways to boost my immune system after back surgery and weeks of intravenous antibiotics due to an infection contracted during the surgery. Also, I’ll admit, because I love the idea of creating magical potions! I started with a gallon container, and now have 3 or 4 gallons going at a time to slake the thirst of family and friends. I infuse mine with fresh fruit during a second fermentation for added health benefits and flavor.


If you want to make your own kombucha, there are multiple web sites offering instructions, including flavoring techniques. After researching and experimentation, Here’s how I make mine:


You’ll need:


  1. One gallon, glass open-mouthed container


  1. Organic, loose leaf black or green tea


  1. Cotton cloth to cover komucha (kombucha has to breathe without allowing any debris to get into the container). Elastic band or something to tie around cloth at mouth of container so that fruit flies cannot get in. They are attracted to kombucha and will come from miles around to destroy it.


  1. Tea pot


  1. Mesh sieve, preferably plastic. It is best to keep metal away from kombucha.


  1. Funnel


  1. SCOBY (symbiotic culture of bacteria and yeast). You can grow your own from unpasteurized kombucha, buy one on line (costing from $15 to about $25), or preferably, buy a fresh one from someone you know locally who makes kombucha.


  1. Spring water or drinking water




Make a pot of tea using 4 cups (32 oz.) of spring water and 5 to 6 teaspoons of loose tea.


Steep tea for 5 to 10 minutes.


Strain tea into gallon container and add 1 cup of sugar (don’t worry, the SCOBY eats most of the sugar) Stir till granules have completely dissolved. Cool completely, hot water will destroy SCOBY and kombucha.


Add 8 more cups of water & 1 cup of unflavoured kombucha from your last batch (or the kombucha that came with your SCOBY).


Wash hands thoroughly (never use antibacterial soap, as it will kill the good bacteria). Place SCOBY on top of tea. It will probably float, but if it sinks to the bottom or floats sideways, that’s ok.


Cover with cloth and secure with band. Place in a location that does not get direct light or sun, and keep away from other fermented foods or rotting fruit, etc. The kombucha is breathing air from its surroundings and other fermenting foods will affect or even kill kombucha. Once placed, don’t move the container, as the new SCOBY is forming on top of the tea as it eats the sugar.


Label container with date. Leave for 7 to 10 days, depending on how much fermentation you desire. You can even keep it longer. Taste to make sure it is no longer sweet. If it is, it needs more time to ferment. Warm weather or warm location helps with faster fermentation.


Note: if your SCOBY has brown tendrils hanging org, or dark patches, it is healthy. If you see pink or green, it is contaminated with bad bacteria. Discard both SCOBY and kombucha, and start a new batch. Healthy kombucha should have a cider vinegar/yeasty smell.




Your kombucha is ready to drink once it is fermented, and does not need to be flavoured. It will have a certain amount of carbonation already. A second fermentation in airtight bottles with fruit or juice will add flavor and more carbonation. Swing top bottles that are air tight work the best. If you don’t have airtight containers, it will still be good, just won’t have the fizzy quality (which I love!).


Remove the scoby/s. The new scoby will separate easily from the other if they are together. Place them in their own container and cover with kombucha. Keeping them in the fridge prevents them from continuing the fermentation process. Keep aside 1 cup of kombucha for your next batch, and enough to top up bottle after you do second fermentation. As when you strain out fruit, you will need to add a bit more, in general.


  1. To the bottles, add sliced fresh fruit or juice to fill 10% to 20% of the bottle. Place funnel on top, and add kombucha to within 1 inch of the top.


  1. Place bottle in warm place away from direct light.


  1. Leave for 2 to 3 days, burping bottle daily to prevent too much gas building up. They can otherwise explode like a volcano when you open.


  1. Using funnel and sieve, strain kombucha into another airtight bottle. This can be difficult if the kombucha is really fizzy, so open carefully and be ready to pour into second bottle quickly. I wrap a paper towel around as I open in case it explodes out. If you’ve lost some kombucha, top up to almost the top with what you saved.


  1. Leave to ferment another day before refrigeration to add more fizz.


Note: You can keep all your SCOBYs, but they multiply quickly, so you might want to compost older ones. But keep some aside in case you have a batch destroyed. Get a fruit fly trap and add apple cider vinegar to it and keep it close to the kombucha so that they will not get into the batch. If you see green or pink on the scoby, or the batch doesn’t have that cider vinegar smell (if it smells bad), then discard the batch and start with a new scoby. This has never happened to me, but it can happen if bad bacteria gets in. Keep utensils or anything that touches the scoby/ kombucha super clean. I rinse containers with vinegar after I wash them and rinse in boiling water.


Good luck! Please feel free to ask me any questions by posting in the comments section below. Or if you’re up for the challenge, let me know how your first batch turns out!


Easy Goat Cheese Recipe

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Easy Goat Cheese Recipe

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A few weeks ago I visited my new Facebook friend, Andrea Duncan, to buy some fresh, organic chicken eggs. I grew up for a good part of my childhood on a sheep station (ranch) in Australia, so I’m a country girl at heart. I wanted real eggs; the kind that come in varied colors, sizes, and because they still have a protective coating provided by nature, don’t have to be refrigerated.

Turns out, I got more than I bargained for. Andrea has chickens, turkeys, guinea hens, peacocks, horses, and goats. And along with the eggs, she offered me some fresh goat’s milk.

What was I going to do with goat’s milk? Make goat cheese, of course! Except, wait, I’d never made cheese in my life. I imagined it was difficult, time consuming, and required unusual ingredients, special equipment, and perhaps magical skills. Not so! This delicious, fresh goat cheese is quick and easy to make, and a fun experience. Serve with crackers, rounds of crusty French bread or toast, over pasta, salads, or as a topping for pizza.

Goat’s milk is available in many health food stores and supermarkets. Avoid ultra-pasteurized, and use unpasteurized if available from a good source.

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You’ll need:
Cheese cloth
Instant read or candy thermometer

Cheese Ingredients:
4 cups of organic, fresh goat milk (don’t use ultra-pasteurized).
1/4 cup fresh lemon juice
Sea salt (to taste)

1. Bring goat milk to 180 degrees Fahrenheit on instant read thermometer.
2. Remove from heat and add lemon juice. Stir gently to incorporate.
3. Let sit for about 15 minutes. You will see curds form and settle to the bottom. If not, add more lemon juice.

4. Meanwhile, line a colander with about 8 single layers of cotton cheesecloth, allowing enough to drape over the sides. Sit colander over a deep saucepan.
5. With a ladle, gently spoon curds into cheesecloth. Let it rest till most of the whey has drained out.

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6. Tie cheesecloth up at the top and hang cheese over pot till all the whey has drained; about 1 to 1 1/2 hours. Save the whey.

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7. Remove cheese to a bowl and break apart with a fork to crumble. Add salt to taste and your favorite fresh herbs, finely chopped. I like a combination of chives and shallots, or garlic and chives. You can also add dried fruit and a little honey for a sweet flavored cheese. Picture 5
8. If cheese is too crumbly, mix in a small amount of milk or cream and gently press cheese into a small mold, such as a ramekin, then turn out onto a plate.

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Note: Pour the whey into ice cube trays and freeze. Place cubes into freezer bags. Next time you make a smoothie, add the whey cubes instead of regular ice. Instant protein boost!

Introduction to Yoga Workshop: May 9, 2015 at Affirmations Yoga Studio

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Have You Been Introduced To Yoga Yet?

canstockphoto9666021Perhaps you’ve thought about taking a yoga class before, but venturing into a studio for the first time seems a bit intimidating, if not confusing. There are so many different styles of yoga! What style would best suit you? Gentle, Vinyasa, Ashtanga, Kundalini, restorative, hot yoga? The list is endless, and what do they all mean anyway? Or perhaps you imagine the other students standing on their heads, and twisting themselves into yogic pretzels. I have had people tell me there’s no way they could attend a yoga class, because they’re just not flexible enough, strong enough, or coordinated enough, etc. This upcoming workshop will dispel those concerns and answer any questions you might have, so that you can choose the right class for your needs, at a level you feel comfortable with, and enjoy the many benefits of a yoga practice.

If you already attend yoga classes, but would just like to deepen your understanding of yoga principals to enhance your practice, you can also benefit from attending this workshop.

Workshops – (View Calendar)

Introduction to Yoga Workshop: May 9, 2015 at Affirmations Yoga Studio


Whether you’ve never attended a yoga class, or just want to deepen your practice and understanding of yoga, this 2 hour workshop will benefit you. We will explore the roots of yoga, the varying styles of yoga and which might best suit your needs, the basics of body alignment principles, pranayama (breath-work), asanas (poses), & savasana (meditative relaxation).

The cost is $25 per person, or $40 for you and a friend or family member.

Please wear comfy clothes that allow freedom of movement, and bring water, a hand towel, and yoga mat if you have one. Bring a note book if you wish to take notes. I will provide basic handouts.

To sign up, visit and click on the workshops tab. Or call me for more information.