The Yoga Sol Blog

New Years Resolutions

Time tested and true, every 365 days we leap into a new year. Each new year can bring incredible opportunity for growth and renewal, and yet with that always comes new challenges and obstacles to overcome. Growth is not easy. Sometimes staying within our comfort zone sounds exponentially more appealing than does leaping forward into the unknown. Whenever I find myself reverting to old patterns or reinforcing stale thoughts, I remember an analogy a professor gave me once: (more…)

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Sautéed Greens, Brown Rice, and Tamari Fried Tempe Served with a Warm Tahini Sauce (Vegan and Gluten Free)

The inspiration for this dish came from a little vegetarian/vegan restaurant that I used to work at. They served a very similar dish with sautéed greens, brown rice, a protein and a sauces. The protein and sauce would vary. Tempe is one of my favorite sources of protein so I chose to incorporate it into this dish. If your not familiar with tempe, tempe is a soy product similar to tofu, yet it is grainier and fermented. Now for the sauce. I really love a good tahini sauce so I came up with this wonderful savory rich tahini sauce for this dish. Overall this recipe is flavorful and adds a nice twist to a basic rice and veggie dish. It’s also a nice balanced meal with lots of veggies, protein, and healthy fats from the tahini. (more…)

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Kitchari Recipe

Ayurveda and An Ancient Food in Modern Times
Kitchari is basic to the Ayurvedic way of life. Composed of basmati rice and mung dal, it has as many variations as there are cooks who prepare it. A one-pot dish, kitchari originates on the Asian subcontinent and has references dating back thousands of years. The skillful use of spices and vegetables can produce balancing effects for the three bodily doshas. It has many qualities, but being quick and easy to prepare makes it a popular dish for almost every lifestyle.

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Pecan Coconut Granola

I love granola! It is healthy, delicious, and you can make a big batch to last you a few weeks, which makes it super convenient. My favorite way to eat granola is in a smoothie bowl, but it is also good with your choice of milk or even just to snack on by itself. There is something so wholesome and wonderful about homemade granola. When I make it and the sweet smells and aromas fill my house, it reminds me of when I was younger and my mom used to make granola for me. My mom is so caring and has always ensured that my brother and I were provided for. When I went through a hardcore smoothie-bowl-phase in high school, my mom made sure there was always a jar of fresh granola on the counter for my morning smoothie bowls.

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Gabby’s Road Trip Part I

As many of you already know, I went on an incredible solo adventure this summer. I was able to travel to all 48 contiguous states in the span on two and a half months. Summing up a journey like that feels nearly impossible. I made my road trip very public before and throughout, however I have found it difficult to share my journey in its conclusion.

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Student Spotlight – Christine Han from Yorba Linda, CA

Rozanne: Congratulations! You are our Yoga Sol Student of the Month for April. From our understanding, you’re a relatively new yogi. What brought you to the mat, and what has kept you coming consistently?

Christine: I practiced yoga several times before when I was pursuing judo recreationally at Cal. After graduating, I left the States for a year of self-exploration in Oz and the U.K. Travelling as frequently as I did, I had spent a year in flux.  During that time, the only constant in my life was my Self. I returned home with a hunger for stability. Yoga brought me to a routine. Routine brought me stability, and stability allowed me to create a small measure of peace for myself.

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Christine Chiu Instructor Spotlight

Rozanne: Christine, can you update us on your continuing study with Annie Carpenter and Tiffany Russo and why their yoga teachings resonate with you?

Christine: My teachers, Annie and Tiffany, have taught me to slow down my practice and pay attention. We work hard in level one poses, but slowly and mindfully. This method has helped me feel grounded and supported, yet the nuanced instructions help me keep my focus steady. I truly believe slowing down the practice is beneficial for both newer students and those who have been practicing a while. For the new students, a slow practice allows him/her to learn how to set up the pose; for the seasoned student, the slow practice helps the student be with the pose, paying attention to how the nuanced alignment affects his/her breath and body. Most of all, When we work hard in the ‘easy’ poses, we can focus and peg our attention to the present moment, freeing us from our overactive minds.

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Anh Chi Pham Instructor Spotlight

Many of you know and appreciate Anh Chi’s extensive yoga education and the diverse aspects that she brings to each one of her classes. Whether it is Tuesday/Thursday 9am Hatha Blend or 10:30am Gentle Yoga, you know you will always learn something new and will walk away with a sense of renewal.  I am sharing our discussion below as Anh Chi talks yoga joy and philosophy.

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Dec 2016 Student of the Month – Bela Patel

Rozanne: You began your practice at Yoga Sol Studio all the way back in 2014! We’re so honored you’ve been such a loyal student of ours. How did you begin your yoga practice?

Bela: I started around the age of 5 trying to copy poses from an Iyengar yoga book my family had. I continued to dabble in classes throughout the years but have been more consistent since I have been at Yoga Sol.

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Paleo Pumpkin Muffins

paleo-pumpkin-muffins‘Tis the season for all things warm and spicy. These Paleo Pumpkin Muffins are a great treat, whether for breakfast, or an on-the-go energy boost after a great yoga class. If you were lucky enough to stop by Yoga Sol on Small Business Saturday, then you even got a chance to try some of these yourself. (more…)

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