A while back, I video taped a few yoga classes to go online, and the company I worked with has now posted them.
There are 4 different classes: 3 are prenatal yoga classes, one for each trimester, and the fourth class is yoga for Senior Citizens or folks who are limited in mobility due to illness, or injury.
A word of caution; the company did not post the snippets in order, so each pose is demonstrated as a stand-alone. But they are still fun. Also, they didn't include my profile picture, but trust me, it's me! Just go ahead and click on the link, and feel free to email it to your friends, family, whomever you think might be interested!
Some Thank Yous are in order:
First, Denise Mazan from Your Neighborhood Studio graciously allowed me to use her studio (where I also teach on Sunday mornings!) for a 7-hour shoot. Thank you so much Denise! They were supposed to include her website address and I'm still trying to get a hold of the company to add it (it's: www.yourneighborhoodstudio.com).
Second, GODA Yoga allowed me to borrow some of the yoga props. Thank you to Cheryl Moss who allowed me to steal the props for a couple of days!
Third, Thank You a million time over to my lovely assistant, Katie Fernando, for being my prenatal model, and her lovely daughter who is now in the outside world happy and healthy and quite adorable. Katie, you really came through for me in a pinch. I hope you are enjoying the fruits of your labor (Ha!)
Finally, to all of my students: Thank you so much for all that I learn from each one of you, for reading my blog, for taking my classes and for being dedicated to your own yoga practice. You are truly inspiring!
And now, for your viewing pleasure, here is the link to my videos - please feel free to rate the videos, make comments (keep it clean) and whatever other fun stuff you can do on the website. As always, please share this link with your own peeps: http://www.expertvillage.com/expert/103901.htm
Coming soon: News of my holiday schedule!
Peace and have a wonderful week!
April KirkHart
www.workofheartyoga.com
Wednesday, November 19, 2008
Wednesday, October 22, 2008
Frittata Yumminess...
Ok, I know I lag, it's been a while. It was a looooong summer, I must say, and I am only now willing to admit it is fall. Well, with the summer gone and behind me :-( I figure it is time for another recipe to get me all warmed back up to the blog. "But why THIS recipe, April," you might be asking yourself? Well for one thing, it's got some seasonal veggies in it, and for another, it's down-right comforting, and packed with protein, things we seem to crave as the days get shorter and the nights longer. Yes...even in LA. That's right, the sun don't shine even here forever.
My husband and I made this one in 20 minutes the other night. It was quite the work of art. And you could serve at least 5 people with this recipe or have it leftover for breakfast with some fruit. Add a side salad of hearty greens with a good balsamic vinaigrette and some crusty bread and you are golden for a dinner party. You know... because I have so many dinner parties.
Here's what you'll need:
*Vegans can substitute tofu-based cheeses and fats as well as egg substitutes - but I can't vouch for cook time or flavor there!
One head of broccoli crowns, chopped to 1/2 in pieces
1/2 large yellow onion sliced very thinly
1 leftover baked potato with the white scraped out
1/2 cup parmesean cheese*
1/2 cup swiss cheese*
2 Tbsp shredded fresh basil
3 Tbsp Extra Virgin Olive Oil
2 Tbsp Butter (if you dare)*
12 Large Eggs (leave out a few yolks for a lower fat version - ew- or use egg substitute if you are vegan*.)
salt (Kosher please - it's the yummiest, and Yes, I AM an expert...)
fresh ground black pepper
cayenne pepper 1/4 to 1 Tsp depending on taste
One Med to large oven-safe cast iron skillet
Here's what you do:
Pre-heat the broiler. Heat the skillet on the stove top to Medium. Once heated, add 1 Tbsp Olive Oil, 1 Tbsp butter. Toss in the onions, sprinkle with salt and pepper, saute for 3 minutes. Add broccoli and saute another 5-7 minutes. Scoop out and put into a bowl, mix in the potato insides, and then let the whole mixture cool completely (COMPLETELY).
While the veggie mix is cooling, crack eggs into a separate bowl and beat GENTLY (think "Ahimsa," do no harm) with a pinch of salt and pepper and the cayenne pepper. Once the veggies are cool add them to the eggs, add the cheeses (leaving a little to sprinkle on top at the end.) Heat the skillet again on the stove top to medium. Let it get hot. Then add the remaining Olive Oil and Butter. Let them get hot and THEN add the egg/veggie mixture.
Let the egg/veggie mix sit, undisturbed for at least a minute so the bottom can settle. Then turn the heat to medium- low and cook for approximately 10 minutes. You can run a plastic spatula around the edges to make sure it's not sticking too much once every minute. If it does stick, don't panic. Breathe. It will be ok. Just wiggle the spatula gently and It'll unstick.
Last, sprinkle the last of the cheese over top and take the whole skillet and put it under the broiler for 30 sec to 1 minute. When it is done, take it out and let it rest for a few minutes. Then get that spatula in there to loosen it and gently slide it onto a big plate/platter to serve. Stare at the beauty and behold your creation...
Slice it like a pie, and then plate it with some fruit salad and OJ for breakfast, or your mixed greens with balsamic vinaigrette, some nice bread and a crisp white wine for dinner.
Hey, I'm allowed a few vices...
Peace,
April
My husband and I made this one in 20 minutes the other night. It was quite the work of art. And you could serve at least 5 people with this recipe or have it leftover for breakfast with some fruit. Add a side salad of hearty greens with a good balsamic vinaigrette and some crusty bread and you are golden for a dinner party. You know... because I have so many dinner parties.
Here's what you'll need:
*Vegans can substitute tofu-based cheeses and fats as well as egg substitutes - but I can't vouch for cook time or flavor there!
One head of broccoli crowns, chopped to 1/2 in pieces
1/2 large yellow onion sliced very thinly
1 leftover baked potato with the white scraped out
1/2 cup parmesean cheese*
1/2 cup swiss cheese*
2 Tbsp shredded fresh basil
3 Tbsp Extra Virgin Olive Oil
2 Tbsp Butter (if you dare)*
12 Large Eggs (leave out a few yolks for a lower fat version - ew- or use egg substitute if you are vegan*.)
salt (Kosher please - it's the yummiest, and Yes, I AM an expert...)
fresh ground black pepper
cayenne pepper 1/4 to 1 Tsp depending on taste
One Med to large oven-safe cast iron skillet
Here's what you do:
Pre-heat the broiler. Heat the skillet on the stove top to Medium. Once heated, add 1 Tbsp Olive Oil, 1 Tbsp butter. Toss in the onions, sprinkle with salt and pepper, saute for 3 minutes. Add broccoli and saute another 5-7 minutes. Scoop out and put into a bowl, mix in the potato insides, and then let the whole mixture cool completely (COMPLETELY).
While the veggie mix is cooling, crack eggs into a separate bowl and beat GENTLY (think "Ahimsa," do no harm) with a pinch of salt and pepper and the cayenne pepper. Once the veggies are cool add them to the eggs, add the cheeses (leaving a little to sprinkle on top at the end.) Heat the skillet again on the stove top to medium. Let it get hot. Then add the remaining Olive Oil and Butter. Let them get hot and THEN add the egg/veggie mixture.
Let the egg/veggie mix sit, undisturbed for at least a minute so the bottom can settle. Then turn the heat to medium- low and cook for approximately 10 minutes. You can run a plastic spatula around the edges to make sure it's not sticking too much once every minute. If it does stick, don't panic. Breathe. It will be ok. Just wiggle the spatula gently and It'll unstick.
Last, sprinkle the last of the cheese over top and take the whole skillet and put it under the broiler for 30 sec to 1 minute. When it is done, take it out and let it rest for a few minutes. Then get that spatula in there to loosen it and gently slide it onto a big plate/platter to serve. Stare at the beauty and behold your creation...
Slice it like a pie, and then plate it with some fruit salad and OJ for breakfast, or your mixed greens with balsamic vinaigrette, some nice bread and a crisp white wine for dinner.
Hey, I'm allowed a few vices...
Peace,
April
Wednesday, September 10, 2008
1/3 off Private Lessons and Deals!
Dear Work of Heart Yogis,
I wanted to let you all know that I have lowered my private lesson rates by 1/3. Everyone is feeling the squeeze right now, and I figured that now is a good time to give folks a break anyway that I can.
That being said, my private lesson rate has dropped from $90/hour to $60/hour. Remember, these make great presents for people too!
Here are some other deals:
~5 lesson package for 1 person - $250
~5 lesson package for 2 people - $480
~Refer someone who takes a lesson, get 1/2 off your next single private lesson.
~Rates for groups over 2 people are negotiable.
*Rates may vary depending on location.
How do private lessons work? Glad you asked!
I can either come to your house or I can try to find space and a time at one of the studios I work for to do the lesson (that may cost a little extra). We will discuss with you what you would like to achieve before the first lesson and we can create a yoga routine that will suit your needs, whether you have injuries, want to deepen your practice, or work on a particular pose or area of the body. We can work on breathing practices, relaxation and meditation as well. Again, it's your practice you are creating, and my job is to help you do that!
Feel free to call me at (310) 559-2570 or email me at: workofheartyoga@gmail.com to set up a private lesson or to ask any other questions you might have!
Thanks and have a beautiful day!
Peace,
April KirkHart
www.workofheartyoga.com
I wanted to let you all know that I have lowered my private lesson rates by 1/3. Everyone is feeling the squeeze right now, and I figured that now is a good time to give folks a break anyway that I can.
That being said, my private lesson rate has dropped from $90/hour to $60/hour. Remember, these make great presents for people too!
Here are some other deals:
~5 lesson package for 1 person - $250
~5 lesson package for 2 people - $480
~Refer someone who takes a lesson, get 1/2 off your next single private lesson.
~Rates for groups over 2 people are negotiable.
*Rates may vary depending on location.
How do private lessons work? Glad you asked!
I can either come to your house or I can try to find space and a time at one of the studios I work for to do the lesson (that may cost a little extra). We will discuss with you what you would like to achieve before the first lesson and we can create a yoga routine that will suit your needs, whether you have injuries, want to deepen your practice, or work on a particular pose or area of the body. We can work on breathing practices, relaxation and meditation as well. Again, it's your practice you are creating, and my job is to help you do that!
Feel free to call me at (310) 559-2570 or email me at: workofheartyoga@gmail.com to set up a private lesson or to ask any other questions you might have!
Thanks and have a beautiful day!
Peace,
April KirkHart
www.workofheartyoga.com
Thursday, July 31, 2008
A play about women in the military this Sat in Culver City!
Dear Yogis and Yoginis,
My friend, April Fitzsimmons, is starring in a one-woman play called The Need to Know, which has received fabulous reviews. This Saturday, August 2nd, The Need to Know will be playing at the Kirk Douglas Theater in downtown Culver City, and the tickets are only $5! This play is supposed to be fantastic, showing the lives of women in different parts of the U.S. Military, from Basic Training to the National Security Agency.
I will be at the performance this Saturday and if any of you are interested, please check out April's website at: www.aprilfitzsimmons.com where you can get more info on the play. You can also call to reserve tickets at (310) 880-0911.
I can't wait to see April in this performance. She's an amazing woman, so it's sure to be an amazing show!
Peace,
April KirkHart
www.workofheartyoga.com
My friend, April Fitzsimmons, is starring in a one-woman play called The Need to Know, which has received fabulous reviews. This Saturday, August 2nd, The Need to Know will be playing at the Kirk Douglas Theater in downtown Culver City, and the tickets are only $5! This play is supposed to be fantastic, showing the lives of women in different parts of the U.S. Military, from Basic Training to the National Security Agency.
I will be at the performance this Saturday and if any of you are interested, please check out April's website at: www.aprilfitzsimmons.com where you can get more info on the play. You can also call to reserve tickets at (310) 880-0911.
I can't wait to see April in this performance. She's an amazing woman, so it's sure to be an amazing show!
Peace,
April KirkHart
www.workofheartyoga.com
Monday, July 28, 2008
Leaving the Y, and new schedule changes...
Thanks to all of you who have been so patient while I've been out the last few weeks, and thank you to all of my Yoga sisters and brothers who have subbed for me (Cheryl, Samara, Jay, Rennie, Fawntice, and anyone else who stepped up for me!) I'm back and up and running.
There are a few changes to my schedule, so please check my calendar above. I am no longer teaching the Monday and Friday morning classes at YNS, but fear not... I have handed them over to Rennie, and she is fabulous. It just works out better for both of our schedules. HOWEVER- I am STILL TEACHING THE SUNDAY morning class at YNS... As for my Weds night class at the Y, please read on below.
Also note that I am still teaching in lots of places, and lots of times, and as always, I am available for private lessons. Feel free to call me at (310) 559-2570 to set up an appointment.
To My YMCA Yoga Students:
Some of you know that I have been out the last few weeks tending to my family. I just wanted you to know that I am doing fine and have appreciated all of your thoughts and prayers. However, I have had time to think about where I need to focus my attention and have made some tough decisions. At this time, I need to focus on some of my other work in yoga, and on my family. This means that I will no longer be teaching my Wednesday night class at the YMCA. You can check with the staff at the Y to see if the class will be taken over by another teacher or moved to a different slot. My sincere thanks to Fawntice for subbing for me over the last few weeks!
I have so greatly enjoyed volunteering to teach at the YMCA, and it has been a real privilege to work with all of my students there. I have learned so much from you all, and wanted you to know that you have all touched my life in a very real and meaningful way. Some of you have been with me for over 2 years, and I will not forget your spirit, or your dedication to your practice.
I appreciate all of your understanding and thank you from the bottom of my heart for letting me be your teacher. You can always see what I am up to on my yoga blog at: www.workofheartyoga.com .
I hope that you will continue your practice, and as always...remember to breathe, drink lots of water, eat good food, and be in good company, because Life is too short!
Shanti, Shanti, Shanti... Peace, Peace, Peace.
Namaste,
April KirkHart
There are a few changes to my schedule, so please check my calendar above. I am no longer teaching the Monday and Friday morning classes at YNS, but fear not... I have handed them over to Rennie, and she is fabulous. It just works out better for both of our schedules. HOWEVER- I am STILL TEACHING THE SUNDAY morning class at YNS... As for my Weds night class at the Y, please read on below.
Also note that I am still teaching in lots of places, and lots of times, and as always, I am available for private lessons. Feel free to call me at (310) 559-2570 to set up an appointment.
To My YMCA Yoga Students:
Some of you know that I have been out the last few weeks tending to my family. I just wanted you to know that I am doing fine and have appreciated all of your thoughts and prayers. However, I have had time to think about where I need to focus my attention and have made some tough decisions. At this time, I need to focus on some of my other work in yoga, and on my family. This means that I will no longer be teaching my Wednesday night class at the YMCA. You can check with the staff at the Y to see if the class will be taken over by another teacher or moved to a different slot. My sincere thanks to Fawntice for subbing for me over the last few weeks!
I have so greatly enjoyed volunteering to teach at the YMCA, and it has been a real privilege to work with all of my students there. I have learned so much from you all, and wanted you to know that you have all touched my life in a very real and meaningful way. Some of you have been with me for over 2 years, and I will not forget your spirit, or your dedication to your practice.
I appreciate all of your understanding and thank you from the bottom of my heart for letting me be your teacher. You can always see what I am up to on my yoga blog at: www.workofheartyoga.com .
I hope that you will continue your practice, and as always...remember to breathe, drink lots of water, eat good food, and be in good company, because Life is too short!
Shanti, Shanti, Shanti... Peace, Peace, Peace.
Namaste,
April KirkHart
Tuesday, July 1, 2008
Schedule Additions and Happy 4th of July!
Well hellooooo to all my little yogis and yoginis!
As you will notice, I've added a neat little feature to my blog: my actual Gmail calendar of yoga classes, complete with times, studio info, class descriptions and so on. If you get emails of my blog posts, don't forget to visit the actual blogsite at: www.workofheartyoga.com to see this new feature. This should make figuring out where and when I'm teaching a whole lot easier. I'll add sub dates to the calendar too! You'll see that I have a plethora of both morning, evening and weekend classes for you to choose from...
Please note a few special additions to my schedule:
Tues - GODA - 5:30-6:55pm - Beginner/Prenatal Yoga
Weds - GODA - 8:15-9:45pm - Flow Yoga
Sat - GODA - 11:00-12:30 - Level One Yoga
Sun - GODA - 11:00-12:30 - Beginner Yoga
As for this upcoming holiday weekend, I know I'm normally around for those lovely 3-day weekends, however, this July 4th Your Neighborhood Studio is closed. So take the day off, do some yoga at your picnic or BBQ with friends and family!
Sincerely,
April KirkHart
www.workofheartyoga.com
As you will notice, I've added a neat little feature to my blog: my actual Gmail calendar of yoga classes, complete with times, studio info, class descriptions and so on. If you get emails of my blog posts, don't forget to visit the actual blogsite at: www.workofheartyoga.com to see this new feature. This should make figuring out where and when I'm teaching a whole lot easier. I'll add sub dates to the calendar too! You'll see that I have a plethora of both morning, evening and weekend classes for you to choose from...
Please note a few special additions to my schedule:
Tues - GODA - 5:30-6:55pm - Beginner/Prenatal Yoga
Weds - GODA - 8:15-9:45pm - Flow Yoga
Sat - GODA - 11:00-12:30 - Level One Yoga
Sun - GODA - 11:00-12:30 - Beginner Yoga
As for this upcoming holiday weekend, I know I'm normally around for those lovely 3-day weekends, however, this July 4th Your Neighborhood Studio is closed. So take the day off, do some yoga at your picnic or BBQ with friends and family!
Sincerely,
April KirkHart
www.workofheartyoga.com
Friday, June 6, 2008
Gazpacho Soup Recipe for Summer!
The first time I fell in love with cold soup was in Barcelona on my honeymoon. I had overdosed on paella the night before, and it was so frickin' hot outside, I could feel my skin cells dying one by one under the sun's rays, which I was pretty sure were aimed directly at me. My husband, also of the fair skinned variety, and I joked that we should have bought stock in a sunscreen company before we left.
It was almost 2pm and siesta was about to begin, so we were scrambling to get a meal and quick. But, the idea of digging into a steaming pile of rice and seafood felt daunting and downright undesirable. That's when our waiter, totally bored and unamused by my difficulty acclimating, suggested gazpacho rather cavalierly.
When the waiter brought it to our table, I thought, "Crap. Now I have to eat tomato soup?! What didn't he understand about me wanting something that wasn't hot? Is my Spanish that bad?"
Our waiter was, unfortunately within ear-shot, and retorted, "es picante, no caliente..."
"It's hot, but it's not hot?! Great, now a riddle." I was becoming seriously unhappy with the service and felt like I was Alice in Wonderland, desperate to find that damn rabbit hole again. More likely, it was the Sangria I drank on an empty stomach.
"No, April. He means 'spicy,' 'picante' means spicy." My husband translated. I was horrified that I was forgetting my Spanish, but as I brought my spoon to my lips, all the earth dropped away from me, and I was twirling in the air, floating on the vibrant flavor of crisp tomatoes and cucumbers and shocked back to life by the sassy jalapeño and red pepper. That soup literally kicked my ass, but in a good way.
I had it every day in the middle of the day for the rest of our trip.
Gazpacho has had an important influence on my life; it reminds me to shake things up a little bit, especially when it gets hot. It's so easy to make, but has such a complex flavor. And it's just so darn good for you. I dare you to make something this low fat that isn't water...
Considering summer is here, and it's heating up out there, I thought I would share it with you. Also, a few friends, Rachel, Jennifer and Joel, recently gave this recipe a thumbs-up. And I'll dedicate this one to my husband, who always inspires me and adventures with me to try new things.
GAZPACHO
One 28 oz can of whole peeled tomatoes
1 jalapeño pepper chopped coarsely
1 small or medium yellow onion, chopped coarsely
1 large cucumber, peeled, cut in half and scrape out seeds with spoon, chop coarsely.
2 cloves garlic, peeled and smashed with knife
2 Tbsp white vinegar
3 Tbsp Olive Oil
Kosher salt to taste
Fresh ground pepper to taste
Tabasco sauce to taste
Take out your blender. Dump the whole can of tomatoes in (you can strain it first for seeds, etc, but I figure why bother?). Toss in the jalapeño, onion, cucumber, garlic and white vinegar. Put the lid on and blend away, shaking the blender every once in a while. Then, with the blender on, remove the lid, and start to slowly drizzle in the olive oil. Taste. Then add salt, pepper and Tabasco to your taste, blending each time you add any. Chill in the fridge for an hour - or be really smart, and get all the veggies really cold before you chop them up!
To get fancy - chop finely a bit of extra onions and jalapeño, maybe some parsley, and garnish the soup with a little in the middle of each bowl on top. You can also toss in croutons, or do my favorite, and serve the soup with warm crusty bread and a little bit of Brie cheese.
Enjoy! And come do yoga...you can eat Gazpacho after...
Peace,
April KirkHart
www.workofheartyoga.com
workofheartyoga@gmail.com
It was almost 2pm and siesta was about to begin, so we were scrambling to get a meal and quick. But, the idea of digging into a steaming pile of rice and seafood felt daunting and downright undesirable. That's when our waiter, totally bored and unamused by my difficulty acclimating, suggested gazpacho rather cavalierly.
When the waiter brought it to our table, I thought, "Crap. Now I have to eat tomato soup?! What didn't he understand about me wanting something that wasn't hot? Is my Spanish that bad?"
Our waiter was, unfortunately within ear-shot, and retorted, "es picante, no caliente..."
"It's hot, but it's not hot?! Great, now a riddle." I was becoming seriously unhappy with the service and felt like I was Alice in Wonderland, desperate to find that damn rabbit hole again. More likely, it was the Sangria I drank on an empty stomach.
"No, April. He means 'spicy,' 'picante' means spicy." My husband translated. I was horrified that I was forgetting my Spanish, but as I brought my spoon to my lips, all the earth dropped away from me, and I was twirling in the air, floating on the vibrant flavor of crisp tomatoes and cucumbers and shocked back to life by the sassy jalapeño and red pepper. That soup literally kicked my ass, but in a good way.
I had it every day in the middle of the day for the rest of our trip.
Gazpacho has had an important influence on my life; it reminds me to shake things up a little bit, especially when it gets hot. It's so easy to make, but has such a complex flavor. And it's just so darn good for you. I dare you to make something this low fat that isn't water...
Considering summer is here, and it's heating up out there, I thought I would share it with you. Also, a few friends, Rachel, Jennifer and Joel, recently gave this recipe a thumbs-up. And I'll dedicate this one to my husband, who always inspires me and adventures with me to try new things.
GAZPACHO
One 28 oz can of whole peeled tomatoes
1 jalapeño pepper chopped coarsely
1 small or medium yellow onion, chopped coarsely
1 large cucumber, peeled, cut in half and scrape out seeds with spoon, chop coarsely.
2 cloves garlic, peeled and smashed with knife
2 Tbsp white vinegar
3 Tbsp Olive Oil
Kosher salt to taste
Fresh ground pepper to taste
Tabasco sauce to taste
Take out your blender. Dump the whole can of tomatoes in (you can strain it first for seeds, etc, but I figure why bother?). Toss in the jalapeño, onion, cucumber, garlic and white vinegar. Put the lid on and blend away, shaking the blender every once in a while. Then, with the blender on, remove the lid, and start to slowly drizzle in the olive oil. Taste. Then add salt, pepper and Tabasco to your taste, blending each time you add any. Chill in the fridge for an hour - or be really smart, and get all the veggies really cold before you chop them up!
To get fancy - chop finely a bit of extra onions and jalapeño, maybe some parsley, and garnish the soup with a little in the middle of each bowl on top. You can also toss in croutons, or do my favorite, and serve the soup with warm crusty bread and a little bit of Brie cheese.
Enjoy! And come do yoga...you can eat Gazpacho after...
Peace,
April KirkHart
www.workofheartyoga.com
workofheartyoga@gmail.com
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