onlYoga eNewsletter

Vol. 32 • July • 2009

summernews09

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The Summer Schedule Goes Into Effect Wednesday July 1, 2009
Please Note: Evening Classes Now Begin Between 5, 5:45, & 7:30pm
Quarterly Special eVents Are Listed On The Activities Page
The onlYoga Studio Schedule Contains The Most Up To Date Schedule Information

© John Merideth • onlYoga, llc 2009
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Rosalyn Nix Tate - Senior Instructor
photograph by Nick Wiltgen
Finding Balance: Summer & Pitta
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Summer Only
45 Classes
$449
 (Save $7/class)

8 Classes
$99
(Save $15 or $5/class)

15% OFF
3 Month Unlimited
$350
 (Reg. $412 - Save $62)

15% OFF
 Manduka Mats $81
 (Reg. $95 - Save $14)

20% OFF
 All Books
Prices Vary

20% OFF
 Matt Towels
 $32, $48
(Reg. $40, $60
 Save $8, $12)

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200px-Rilke.jpg
Rilke (4 December 1875 – 29 December 1926) is considered one of the German language's greatest 20th century poets. His haunting images focus on the difficulty of communion with the ineffable in an age of disbelief, solitude, and profound anxiety — themes that tend to position him as a transitional figure between the traditional and the modernist poets. He wrote in both verse and a highly lyrical prose. His two most famous verse sequences are the Sonnets to Orpheus and the Duino Elegies
Dates To Remember
Sense Of Something Coming -Rainer Maria Rilke
I am like a flag in the center of open space.
I sense ahead the wind which is coming, and
must live
it through.
while the things of the world still do not move:
the doors still close softly, and the chimneys are
full
of silence,
the windows do not rattle yet, and the dust still
lies down.

I already know the storm, and I am troubled as
the sea.
I leap out, and fall back,
and throw myself out, and am absolutely alone
in the great storm.
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A selection of songs from one of John's Summer 09 Class Mixes.

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Summer Salad 1 - 2 servings

If you want to add some healthy protein, sliced almonds or walnuts are a nice addition.  This salad is light and refreshing during those hot relentless Summer evenings.  The ingredients are simple but the flavors of the key limes and arugula contrast well with the sweetness of the tomatoes and strawberries.  If making for a dinner party, the salad will taste best when prepared as individual portions for each guest. The salad should be consumed as soon as it is made, otherwise the arugula will wilt in the lime juice and loose some of its peppery flavor.

Ingredients:
• 1 - 1.5 c. of baby arugula
• .5 fresh squeezed lime (key limes are the best)
• 1 c. cherry tomatoes (fresh from the garden of course)
•1 tbsp. kosher sea salt
• .25 c. fresh strawberries

Directions: arrange the arugula in a small bowl. Slice the tomatoes in half lengthwise and arrange on top of the arugula.  Squeeze the fresh lime juice over the tomatoes and arugula.  Sprinkle the sea salt on the tomatoes. Cut the strawberries into .25" slices and place along side the tomatoes.  Enjoy!

Fresh Basil Pesto Over Spinach Tagliatelle 1 - 2 servings

I usually start several pots of basil in the spring assuring an abundant harvest by the end of May.  If you choose to grow your own basil, you will get a more flavorful pesto by allowing the plant to dry out two days prior to harvest - don't allow the leaves to wilt (herbs generally have a more intense flavor when they are mildly "stressed").  1 - 2 hours before you make your pesto water the plants well, allowing them to "plumb" up.  Pinch the tops of the basil plants directly blow the two largest leaves - this will insure the basil continues to grow over the Summer.  The tomatoes should be picked fresh from the garden.

Ingredients:
• 2 - 3 c. of tightly packed fresh basil leaves (stems are ok also)
• 1.5 c. of Asiago cheese (from a good natural foods store)
• 1 c. pine nuts or walnuts
• 1.5 c. extra virgin olive oil (you will get a fruitier flavor from a high quality imported greek oil)
• 1 - 2 vine ripened tomatoes
• Spinach Tagliatelle (fresh pasta will make this dish a real treat!)
• 2 medium cloves of garlic
• Sea salt to taste

Directions: bring water to a boil and begin to cook the tagliatelle. Grate the asiago cheese and set .25 c aside as a garnish. Chop the tomatoes in .5" cubes and set aside.  In a blender combine the olive oil, garlic and basil.  Coarse chop these ingredients while slowly adding the pine nuts.    Continue to blend the pesto and slowly add the asiago cheese.  If the mixture becomes too dense for the blender, you can add a few extra dashes of olive oil.  The pesto should have a creamy consistency with a bright green color.  Set the mixture aside in a non-reactive bowl.  Finish cooking the pasta, drain and then arrange on plates. Place 1 - 3 heaping spoonfuls of pesto on top of the pasta.  Arrange the fresh tomatoes over the pasta, sprinkle the remaining asiago cheese over the dish and enjoy!

Two of John's Favorite Healthy Summer Recipes

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NEW & NOTABLE SUMMER CLASSES

FLOWING • TUESDAY 5:45 - 7:30pm • John Merideth
John Merideth - "Man is born with an instinct for naturalness. He has never forgotten the days of his primordial perfection, except insomuch as the memory became buried under the artificial superstructure of civilization and its artificial concepts". This all levels class uses flowing, continuous movement sets to relax the body and still the overactive mind. The classes themselves are less about effecting the perfect posture and more about the ecstasy found in continuous movement. These classes are meant to be challenging, creative and unpredictable. Students should come prepared to harness and ride their sahaja (spontaneous) prana (life force) while attempting to cultivate embodied freedom. Each class will draw inspiration from an original blend of world beats and ecstatic rhythms arranged by John Merideth. "Watch the dust grains moving in the light near the window. Their dance is our dance. We rarely hear the inward music, but we’re all dancing to it nevertheless..." -Rumi

BALANCE • TUESDAY 5 - 5:45pm • John Merideth
In this class we will explore a brief series of postures designed to develop greater balance both internally and externally! All Levels Welcome $5

EMBODIMENT • THURSDAY 5 - 5:45pm • John Merideth
Why do we believe that the mind is separate from the body? What role does our experience of body play in shaping the mind? How can we use the body to go beyond the limitations of artificial structures such as language? We may move, we may talk, we may simply listen - we will explore! All levels welcome. $5

PLAYING INTO INVERSIONS • THURSDAY 5:45 - 7pm • John Merideth
For even the most seasoned practitioner, inversions can be an illusive prospect at best. In these classes we will work through a warm up series designed to release tension in the hips, back/chest and the shoulders. From there we will practice the joy of going upside down in a variety of dynamic gravity defying inversions. Our goal will be to glimpse the atmospheric lift that make inverted postures heady delights. Be ready for a light-hearted, fun practice. (All levels welcome!).

Hatha Yoga Pradipika

यदा संक्ष्हीयते पराणो मानसं छ परलीयते |तदा समरसत्वं छसमाधिरभिधीयते || ६||
yadā saṃkṣhīyate prāṇo mānasaṃ cha pralīyate |tadā samarasatvaṃ cha samādhirabhidhīyate

When the Prâṇa becomes lean (vigourless) and the mind becomes absorbed, then their becoming equal is called Samâdhi.

subliminal
message...

PRACTICE

YOGA

OFTEN

AT

ONLYOGA

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Summer is officially upon us and the temperatures are beginning to rise. This is the time of year when most of us kick off our shoes, spend more time outdoors, and increase our levels of exercise. From the traditional Ayurvedic perspective, summertime is dominated by pitta, the fiery energy present in our bodies and in the universe. It is this energy that regulates body temperature, metabolism, willpower, courage, and understanding. Because pitta is related to fire, it has the tendency to overheat during the summer and throw us off balance by producing inflammation, excessive hunger or acidity, and emotional reactions such as aggression, irritability, and frustration.

As the heat of summer intensifies, we become more susceptible to heat related ailments like heartburn and acid indigestion. This is the perfect time to increase our consumption of foods that are cooling and calming, sweet, bitter and astringent. Fresh sweet fruits, cucumbers, artichokes, salads, and greens are excellent choices to balance pitta and provide calming nourishment.

During the summer months we tend to be more active in overly heating exercises like running, cycling, tennis, etc. It’s important to balance out these physical activities with a calming yoga practice. Include poses that cool the physical and emotional energies, like Ustrasana, Dhanurasana and Navasana. Seated twists are also calming as they clear and detoxify the liver of pitta energy. Take time to breathe and really be in the poses. Rest in Savasana a few minutes longer than usual. Complement regular yoga practice with some peaceful meditation.

No matter what changes we make during the summer season, let’s remember to focus on finding calmness, peacefulness and gentleness within ourselves and all of those around us.