Raja Yoga classes led by
Raja (Royal or King) Yoga comes from the Vietnamese tradition of Yoga. It combines familiar yoga poses with strenuous exercise and is suitable for people at all levels of practice- from beginners to more advanced levels. Because my classes are small, I tailor them to fit individuals at their pace and skills, also what they hope to get out of yoga.
The class beginning Saturday, August 30th, at 9am, will be new, The Wednesday night class (6pm) had been going on since February 2014. All students are asked to follow these guidelines:
- Please arrive about 5-10 minutes before the class. We’ll need a little time to meet each other and get settled before class.
- Bring a mat, if you have one (there are a few extras available) or a large towel.
- Wear clothes that allow you to move freely and that give you support.
- Eat lightly, and give yourself a couple of hours to digest, before class.
- Remove your shoes at the door. Socks are okay, but ideally we will practice barefoot.
- Turn off cell phones or leave them in your car.
- No perfumes or heavy fragrances of any kind. We’ll be breathing deeply and need clean air.
- Bring water, if you like.
- Keep conversation to a minimum during class.
- Most of all, bring an open mind and a positive and willing attitude.
- The first class is free. If you decide to continue, each class will be $10 per person for the 1 hour class. Pay ahead for 4 classes for $30, or 8 classes for $60. Bring a friend and get a free class.
All classes are held at 204 Parker Lane. Parker Lane is off of South End Road, and is at first a paved road, then becomes a dirt lane that makes a sharp left as you approach the bay. 204 is the 2nd house on the right after you make the sharp left turn.
Please call or text me at 252.722.1690 if you have questions, need help to get to class, or just to say hello. I hope to meet you soon.
If you have been following this blog, you have seen a couple of posts about how my yoga teacher, a Karate-Do Master, yoga master, and Zen teacher, Master Adam Nguyen, have been working with Light Age Films on a movie starring Master Adam (read the back story here). The movie now has a name: Eyes of the Roshi (roshi means teacher). It has a Facebook page, a website, an IMDB entry, a Twitter account…I’ll give the links in a bit but right now, the movie is in the running for IndieWIRE’s Project of the Month, and needs your vote. (Update 8.28.14: The voting is over and sadly, we did not win. Congratulations to “The Lot”, IndieWire’s Project of the Month.)
VOTE HERE: Project of the Month
After you have voted, PollDaddy will send you an email confirmation- be sure to confirm when the email comes or your vote will not be counted.
You can view a teaser for the movie here at the website page, (look for me under the “crew” tab!) and here is the Facebook page. It has been an experience working with Light Age Films and the many creative people I have met. We would all appreciate your vote, and always, I appreciate your eyes on this blog.
And before that, it was a Music Festival:
Pretty cool, huh? There will be music at the Peach Festival this year, too…here’s a lineup:
2014 Peach Festival Music Schedule
June 28th, 2014
11am-1pm The Dallas Band with Stephanie Poole
2pm The Tee Meroney Show
June 29th, 2014
11am Stephanie Poole sings Gospel
2pm The Country Ravens with Otto Shelor, Garland Abbott, Jerry Hayes and Lonnie Godfrey
June 28th and 29th, 2014
Saturday and Sunday
10:00am to 5:00pm
Admission: Adults: $5
Children 12 and under free with a paying adult
Free Parking (entrance at 161 South End Road)
Antique and Classic Cars!
See you there!
Awhile back I posted about Master Adam Nguyen beginning yoga classes here on Knotts Island (read that post here). A couple of months after I began training with him, after he learned that I was a writer with one published novel (read about that here), he began talking about me working with him to write a book about his life, his training, his philosophy…and some fight scenes thrown in for contrast. Later we began shooting video with an eye towards making a movie loosely based on the book. The book is about 80-90% finished, and Master Adam has now signed a contract with Light Age Films to shoot the movie, partly on Knotts Island.
As story consultant for the movie, I get to work with Ethan Martin and a host of movie folks that I have yet to meet. The New Year just began, the Year of the Horse, and already my life is galloping into new pastures.
I recently wrote of how my year and a half of doing Raja Yoga has made significant changes in my life, not the least of which has been in my physical body. Without making any other changes in my eating habits or my diet I’ve lost weight, I’ve gained muscle and become stronger and more flexible, and best of all, the chronic back pain I’ve had since I was bucked off a horse at age 19 is gone (I am now 53).
For the last several months, though, I have had a pain in my elbow that massage and heat and specific yoga moves could not seem to cure. So one night on the Internet, my husband comes across a growing body of research into the health benefits of turmeric, a spice grown and used around the world for thousands of years. If you’ve ever had a curry or Indian spiced food, you’ve probably had turmeric, which sort of tastes like a mild form of cumin. It’s very yellow in color and is sometimes used to color (as well as flavor) rice or potatoes.
Greenmedinfo.com, after reviewing thousands of studies of turmeric and its primary component, curcumin, lists these properties and possible health benefits:
- Destroying Multi-Drug Resistant Cancer
- Destroying Cancer Stem Cells (arguably, the root of all cancer)
- Protecting Against Radiation-Induced Damage
- Reducing Unhealthy Levels of Inflammation
- Protecting Against Heavy Metal Toxicity
- Preventing and Reversing Alzheimer’s Disease Associated Pathologies
Since the pain in my elbow seemed to be inflammation-related, we decided to use that can of turmeric in the spice cabinet, the one that had been sitting in there, unused, for a very long time. How long? Well, it’s one of those little French’s tins with its price stamped into the metal on the bottom of the tin: 69 cents for one and a half ounces. I just bought a fresh bottle of the McCormick brand: 2 ounces for almost $5. That’s how old.
Anyhow, after doing a little research of my own on how turmeric is used and what kinds of dishes to use it in (besides curry), I began putting it in all kinds of dishes. I make a Mexican omelet about once a week: two eggs beaten with lemon pepper seasoning, garlic powder, cumin and oregano, pour into a hot oiled cast-iron skillet till set, add cheddar cheese and salsa on one side of the omelet, flip the other side on top of the filling, serve. There was already cumin in this so I thought, turmeric will work too, and it did, and tasted so good that I began adding it to our scrambled eggs as well.
Next up was an Indian Curry made with okra, tomatoes and peppers, with extra turmeric added, served over rice, flavored and colored with even more turmeric. Add olive oil to a hot cast-iron skillet, saute the okra and peppers, turn down the heat and add chopped tomatoes, simmer it all with curry spice, garlic, and, of course, the turmeric. You can actually make this with all kinds of veggies, like eggplants, zucchini, green beans…add some veg stock for added sauce and pour it over the rice to let the rice soak up all that goodness.
And then this variation of Green Tomato Rice: prepare white rice, I make mine in a rice cooker. As it cooks, saute chopped green tomatoes, onions, peppers and garlic until soft. Season with turmeric, thyme, lemon pepper seasoning, salt and pepper to taste. Combine the rice with the green tomato mix, add bacon bits (I use the fake ones) and some grated cheddar cheese. I usually serve this with steamed greens on the side: collards, kale, wild mustard or spinach.
Within three days of this barrage of turmeric (I even added it to our homemade pumpkin bread), the pain in my elbow was gone. I believe it was the turmeric, but even if that was just coincidence, if the studies prove true, by adding turmeric to our diet, we may be gaining protection from cancer, Alzheimer’s, radiation, free radicals, etc. And since it tastes so good and goes so well with so many things, why not add it? I encourage you to do your own research and try out a couple of these recipes while you’re at it. Unlike the drugs folks take for aches and pains, there are no side effects to using turmeric in your food, unless it’s so good that you eat too much. Then you get the full belly effect.
November 18. The Anniversary of Marcel Proust’s death day in 1922. In Honor of Remembrance of Things Past, here are two madeleine recipes:
2 large eggs
½ cup sugar
5 T. butter, melted & cooled slightly
¾ cup all-purpose flour
1 t. baking powder
Grated zest of ½ lemon
¼ t. vanilla extract
In a large mixing bowl or the bowl of an electric mixer, whisk or blend the eggs and sugar until frothy. Add the cooled melted butter, blending well. On low speed or with the whisk, add the flour, baking powder, lemon zest and vanilla until blended. Cover the bowl with a towel and set aside to rest for 1 hour.
Preheat the oven to 375*. Butter and flour the madeleine molds. Whisk the batter for a moment to remix, then spoon the batter lightly into the molds, filling them three-quarters full. Bake until the cakes are risen and golden, 10 or 11 minutes. If the madeleines start to brown before the crown has risen, open the oven door slightly and continue to bake until they have risen.
As soon as the madeleines are done, carefully remove them from the tins onto a wire rack. Serve immediately. The madeleines can also be cooled on a rack and stored for several days in an airtight container.
Makes about 15 madeleines (25 minis).
From Paris Boulangerie Patisserie: Recipes from Thirteen Outstanding French Bakeries, page 74
½ cup sugar
¼ t. vanilla
6 T. butter, melted & slightly cooled
3/8 cup of flour (the mark just above 1/3)
¼ cup cocoa
- Melt the butter & allow to cool slightly.
- Whisk eggs & sugar until thick & lemon-colored. Add the vanilla & salt.
- Fold in the flour & cocoa, then the melted butter.
- Allow the batter to rest for 1 hour.
- Heat the oven to 425*.
- Butter the madeleine pans then spoon in the batter to 3/4ths full.
- Bake the madeleines about 7-9 minutes; immediately turn out of molds onto cooling racks.
“And suddenly the memory returns. The taste was that of the little crumb of madeleine which on Sunday mornings, when I went to say good day to her in her bedroom, my aunt Léonie used to give me, dipping it first in her own cup of real or of lime-flower tea…And as soon as I had recognized the taste of the piece of madeleine soaked in the decoction of lime-blossom which my aunt used to give me, immediately the old grey house upon the street, where her room was, rose up like a stage set…and with the house the town….the streets along which I used to run errands, the country roads we took when it was fine…the whole of Combray and its surroundings, taking shape and solidity, sprang into being, town and gardens alike, from my cup of tea.”
(Adapted from Swann’s Way, In Search of Lost Time, by Marcel Proust)