FREE Weekly Meditation at Yoga Sole plus Yoga and Meditation Retreat

SylviaBrewster

Dear Neighbors,

Cultivate a meditation practice in community. We have FREE Meditation weekly. We sit in Zen tradition.

Wednesdays-6am-6:25am

Thursdays- 8am-9am ( two 20 minute sits with walking and reading in between)

We also go twice a year to the dai bosatsu zendo  in the Catskills to sit and do yoga:

Spring Revive Weekend

Yoga & Zazen Meditation Retreat

May 20th-22nd, 2016

http://yogasole.com/retreats/reviveyogazazenmay.html

We also have many other amazing Happenings going on here at YogaSole:

Well-Being Series BE FREE: Low Back & Hamstrings

Sunday, March 20th

Spring Celebration Gong Bath & Yoga Nidra

Sunday, March 20th

Spring Cleanse Ayurvedic Series

Friday April 1st, Sundays April 3rd &10th

Poetry Reading with Anthony Vigorito

Saturday April 2nd

Coreageous®-Yoga Tune Up® Workshop 

Saturday, April 16th

Hope to see and practice with you soon!

Namaste,

Sylvia

http://yogasole.com/home.html

SylviaBrewster

“Calmness of mind does not mean you should stop your activity. Real calmness should be found in activity itself. We say, "It is easy to have calmness in inactivity, it is hard to have calmness in activity, but calmness in activity is true calmness.” 
― Shunryu Suzuki, Zen Mind, Beginner's Mind: Informal Talks on Zen Meditation and Practice

SylviaBrewster

Fun weekend ahead with Hannah explaining Ayurvedic traditions and offering yummy samples for tasting and local Poet, Anthony Vigorito reading selected passages from his three books about growing up in Brooklyn.

This Friday Hannah will be giving an Ayurvedic informational session with Q&A and Yummies to taste!

Creamy “raw” Spinach Dip
Total time: 30 minutes
Serves: 4 as an appetizer
(Sample recipe from HannahGruber.com:)

Ingredients:
1 cup of spinach
1 pound of organic cucumber, coarsely chopped (if not organic, peel the outer skin from the cucumber)
1 large or 2 small ripe avocados
½ cup almond yogurt
½ tsp sea salt
white pepper
4 tsp olive oil
½ cup water, if needed
a big handful of fresh lovage, or a mixture of herbs including mint, marjoram, parsley, dill, basil, or sorrel
grated zest and juice of 1 lemon or 2 limes

Action:
1. In a blender, put the spinach, cucumbers, yogurt, avocado, salt, and herbs and puree until green, smooth, and flecked. If the soup seems too thick, stir in water as needed to thin to a good consistency.
2. Stir in the olive oil, the citrus zest and juice, then taste for salt and season with pepper. Chill well.
3. Serve with cucumber sticks, celery, radishes and carrots!

Benefits:
+ Good source of hydration
+ Raw living nutrients
+ Good source of Vitamin C
+ High in amino acids

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Chef Hannah Gruber. Photo thanks to Matthew Pickett.