Asia Nelson

Yoga Instructor, Yoga Teacher Trainer, Founder of Pranalife Yoga.

80% vegan, whiskey drinker, nomad, avid Bruce Lee fan.

WORKSHOP - Core: What is it Good For?

a workshop with Pranalife Yoga Advanced Instructor Asia Nelson

WHEN: Saturday, April 6th 3-5pm
WHERE: Moksha Yoga Waterloo

FEE: $30

A strong core allows you to move fluidly and powerfully in yoga, and in every major move you make. That means it’s central to almost every fun thing you want to do, from yoga to you.know.what.

In this 2hr workshop, Asia will guide you through the proven BEST exercises to develop a strong core so you can glide through yoga postures with new found ease. You’ll also have the opportunity to ask Asia to break down a few advanced postures into easy steps to give you a chance to try out what you learn. This workshop is one of Asia’s specialties and fills quickly, so sign up now!

Anonymous asked: Hi Asia, I read your case study on Ramit Sethi's Earn $1K blog and wanted to ask about your experience with the program. I'm thinking about doing it myself. Based on all the amazing things you're doing right now, I'm betting it was really good! What was the biggest breakthrough or "A-ha" moment for you in the program? Thanks, Caroline carolinekolch at hotmail

Hi, Caroline! So great to hear from you. I didn’t actually do Ramit’s program, though I’ve heard great things about it and I’ve always found him to be helpful and practical. If you decide to do it, let me know, and let me know how it goes!


Why do these crazy postures? How is that good for you?

It’s the effort. The discipline. The believing my world is only so big and I can only ‘do’ so much, only to be pressed a bit deeper, reach a bit further, focus and try, and find myself somewhere I never imagined. What the posture itself looks like is as irrelevant as it is crazy (what in life isn’t!) - it’s that I GOT THERE, and I came back. I could, it turns out, and I did. That’s why it’s good for me.

Why do these crazy postures? How is that good for you?

It’s the effort. The discipline. The believing my world is only so big and I can only ‘do’ so much, only to be pressed a bit deeper, reach a bit further, focus and try, and find myself somewhere I never imagined. What the posture itself looks like is as irrelevant as it is crazy (what in life isn’t!) - it’s that I GOT THERE, and I came back. I could, it turns out, and I did. That’s why it’s good for me.

Moksha Yoga Waterloo Sangha Party. I love this community!!!

Destiny dressed you this morning my friend, and now Fear is trying to pull off your pants. If you give up, if you give in, you’re gonna end up naked with Fear just standing there laughing at your dangling unmentionables!

—The Tick

Beautiful, Bastardized Bechamel

Normally I don’t go all in for the cream sauces, but I have to say - this one is ripping my heart out. It is the perfect balance of subtle and savory, with a waft of white wine balanced with sweet, green grapes.

What you’ll need:

A complete abandonment of any desire to be vegan or incredibly healthy. This is all about flavour and indulgence. Prepare yourself, accept it, and approach without reserve. It’s really not that bad - it’s just a little sinful in parts …

2-4 tbsp of both flour and butter for the roux

2-4 tbsp of butter for the sauce pan

1-2 shallots (if you love shallots, use 2)

12 seedless grapes, washed and sliced in half

A meat/main. I used 4 filets of Ontario Lake Trout, but you can use chicken or even mushrooms.

2oz (minimum) of white wine (I used Riesling)

8 oz fish stock

3 1/2 oz of cream minimum 35% fat (whipping cream)

4 sprigs of fresh parsley, chopped

1 lemon (I love a big slice of lemon, about 1/4 for each of my 4 filets)

Sea salt to taste

Begin by mixing equal parts soft butter and flour, about 2-4tbsps of each (depending on how thick you want your sauce). Mix until it has a toothpaste consistency. This is your roux. Set it aside for now.

Now, butter a sauce pan liberally. Yes, LIBERALLY. Just do it. Heat the pan to a medium temp and when the butter is melted add one or two shallots (depending on how much you want to have that texture and flavour - I used two).

Once your onions are translucent but before they’re brown (‘sweated’), add your dozen seedless green grapes.

Now add your meat/main. I used trout but chicken works, or mushrooms for vegetarians. Once you’re back to a good sizzle, add about 2oz of white wine (I used Riesling). Let that sizzle return and then slowly add about 8oz of fish stock.

Cover (with a cartouche if you know how to make one) and poach gently for 5-10 min (less if you’re not serving right away, so the fish stays slightly undercooked and will be perfect when you heat it next).

Gently remove the meat/main and reduce the sauce to 1/3. One spoonful at a time, add your roux. Do this slowly, as it will take a moment to tell how thick the roux is making your sauce. It should be just thick enough to coat the back of a wooden spoon while still running off of it (ie not a paste texture). You can’t abandon your sauce at this point - it’s very vulnerable and will tend to get too thick, or ‘curdle’ which is just nasty. Stay close, keep stirring.

When you’ve got the right consistency, now comes the big heavy: Add about 3 1/2 oz of 35% cream. Again with this ingredient, go slowly and watch for when you hit the sweet spot of perfect consistency.

Add sea salt to taste as desired.

Before serving, chop about 4 sprigs of fresh parsley and sprinkle on top. Serve with a freshly cut lemon wedge to act as the perfect acid to the entire dish.

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