Amazing New and Upcoming Events

It's January again-the top of the circle of our measured year. We take this time to gently examine the year past for growth and things that blocked growth. Then we ask of ourselves to let both the positive and negative go. We renew our efforts to live authentically, that is to be honest with ourselves and others and we commit to work with full attention, as best as we can, in the present moment. If we do this as the year circles around again we will be amazed at the growth we attain. Yoga with full attention in the present moment will carry you to a calmer heart, stronger body and a more peaceful daily walk.

We at Niyama yoga are fully committed to helping you in this beautiful journey of self-discovery and growth. We are continuously adding, altering and fine tuning our programs to meet the needs of our new and continuing students.

In 2009 we will be focusing on nutrition, offering food tips, recipes, even workshops to help expand our tastes and knowledge about various foods that fuel our bodies. From legumes to vinegar, from ancient folk medicine to modern nutritional research you'll discover more than you thought you'd ever need to know!

Beginners, Beginners, Beginners

W e are always looking to introduce new yogis to the amazing adventure that is Yoga. For some, the added comfort of a beginner class helps them integrate into the other various classes offered. Here is the schedule for the beginner classes:

Thurs. @ 7:30pm Beginner class: This class will stress basic poses, correct posture and breathing techniques. This will help the beginner or novice start off on the right foot (or stomach, sits bones, back or head) transitioning to the-

Tues. @ 6:00pm Level one class :

Beginning workshop Sunday Jan 25: For those who cannot make the beginning class or want a longer workshop style class this is for you. If it is well received we will add more on the last Sunday of each month.

Remember: Beginning classes can help build confidence but all classes are open to all levels. We work at our own comfort level with pose modification if needed.

Another new class is our strength class on Wednesday mornings at 8:00 starting Wednesday 21. We will be using light weights as well as poses to strengthen arms, abdomen and legs integrating it with breath. Come to the strength class and stay for the regular 9:00 class for an extra metabolism boost!

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Nan's 09 Kidney Bean Recipe:

This is fast, easy and a delicious way to add kidney beans to your regular diet.

1/2 can tomato sauce
olive oil
1/2 onion large chopped
3 medium mushrooms sliced (baby bella, white button or portabello are all fine)
4 sun dried tomatoes
1 can red beans - rinsed and drained.
1/3 tsp dried basil
3 to 4 shakes of dried oregano
pepper to taste
rice or pasta

Add sundried tomatoes to 1/2 cup water and heat in microwave for 1 min. Let soak while you chop onion and mushrooms and sautee in 1 tbsp or less olive oil. Add tomato sauce, oregano, basil and red beans to onions/mushrooms. Drain tomato water into the pot and then dice up the tomatoes and add them too. Cover and Simmer for 15 to 30 min. add pepper and spoon over rice or pasta.

Nan's Quick Cheat Method:
Why did they put a clock on the leaning tower of Pisa?
What good is the inclination if you don't have the time !

So, when you don't have the time to cook...you can still cook this.

Mitra - one of my favorite and very healthy kidney bean recipes - feel free to share. It uses white (cannellini). It's vegan, but all of my "cheese and meat eating" friends and family love it too.

This recipe is scaled pretty well for 2 people + some leftovers.
Double it for 4 or more

1 TBSP Olive Oil
1/2 large red onion or 1 small, chopped
1 larger or 2 small carrots, thinly sliced
1 small turnip or 1/2 large or 2 parsnips, chopped (if you can't find them or don't like them, just add more carrots or use celery)

1 tsp Dijon mustard
1 1/2 tsp white or yellow miso paste dissolved in 2 TBSP warm (not boiling) water
1/4 tsp marjoram or oregano
1/4 tsp dried thyme
1/2 bay leaf
1 TBSP nutritional yeast

1 can cooked cannelli beans, great northern or other white bean, drained and rinsed.
1/2 can diced tomatoes, drained (save juice & the rest for something else)
1 cup vegetable broth

toasted bread crumbs
vegan or regular Parmesan cheese (optional)
salt & pepper

Preheat oven to 350 and oil or spray a casserole dish. Saute onion, carrots and turnip in olive oil until slightly softened (about 5 min). Add thyme, marjoram and bay leaf. Combine mustard, nutritional yeast and miso water and add to vegetables. Put beans, tomatoes and sauteed vegetables in casserole dish and stir together. Pour enough vegetable broth over to just cover vegetables. Cover and bake for 45 min.

Server over rice and top with toasted bread crumbs, salt & pepper to taste and a dash of vegan Parmesan cheese.

Ciao. Nan