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Suzanne’s Blog

Thursday
May042017

Better Health and Habits Course Starts May 11th! You Are Invited.

Friday
Apr212017

Spring, the Season of Renewal

Spring is a great time to relax and renew; just soaking up a little spring sunshine could have benefit your mood and energy levels.

If you’ve been feeling the effects of accumulated challenges over the last months, take some extra time to slow down and rest.

It’s simple, easy, and free, and it has fabulous cellular consequesnces.

Namaste,

Suzanne

Monday
Apr032017

Hydration is Where It's At!  

Are you drinking enough water lately?  I’m talking about at least 8 eight oz. glasses.

If you’re not, you might have these symptoms:

-Dry skin

-Creaking joints

-Big bags under your eyes

-Cravings or overeating issues

-Irregular bowel movements

-Sore muscles that don’t seem to recover

-Even SLOWER brain function!  (I need all the help I can get here.)

The stakes are high for staying hydrated!

2 tips to help you nail it:

1) Upon arising drink a BIG glass of warm water.  Just glug it down; it will help clear your pranic channels and even help you eliminate.

2) Put a large water bottle on your desk, or where you will see it during the day

Give it a try.  Let me know if these tips help!

 

 

Sunday
Mar192017

Wintery Course-Grained Salad with a Warming, Spicy Dressing

My family loves this easy, colorful salad; fortifying and warming. Perfect for the end of winter.

 (This is a variation on the “somewhat arabian salad with barley and marinated mushrooms” from Homemade Winter by Yvette Van Boven)

Ingredients:

1/4 Cup (50g) Farro or Barley

Salt

 For the Dressing:

Juice of 1 lemon

2 cloves garlic minced

1 1/2 Tsp dijon mustard

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cardamom

1/4 tsp coriander

1/4 tsp cumin

1/4 tsp fennel seeds

1tsp salt

1/2 olive oil

Freshly ground black pepper

For the Salad:

9oz. (250 g) mushrooms cut into quarters

9 oz (250) green beans

2 large carrots, sliced

2/3 cup (150 g) cooked chickpeas, rinsed if from a can

1/3 cup (20g) chopped fresh parsley

1/2 cup (60g) pecan halves, briefly toasted in a dry skillet

Directions:

Make the farro and the dressing:

Rinse the farro throughly in a sieve, place it in a saucepan cover with water by at least 3 inches, and with the lid askew, simmer about 40 min, until tender.  Make sure it does not simmer dry, add water as needed.

While you cook the farro, whisk all the dressing ingredients together except the oil, whisking in the oil at the end to blend it nicely.

Make the Salad:

Add the mushrooms to the dressing, and let them marinate until ready to serve.  (if you don’t have much time, quickly saute them a bit, and then put them in the dressing.)

In a big pot of boiling water:

Blanch the greenbeans and carrot slices separately for a few min until they are al dente.  Drain and rinse under cold water..  Set the beans aside.  Add the carrot and the chickpeas to the mushrooms in the bowl.

When the farro is done, drain it, rinse with cold water, and add it to the vegetables in the bowl.  Mix well.

Sprinkle the salad with parsley and, if you have time, let it sit for at least 30 min. before serving to allow the flavors to be absorbed.

Just before serving fold the beans and the pecans into the salad.

Enjoy!

 

 

 

 

Saturday
Feb182017

Beautiful, Hot Cacao: Nourishing and Delicious for Breakfast!

I found this recipe on Dr. Claudia Welch’s site, and fell in love with it.  It’s been my recent self-care treat for breakfast, and makes February mornings brighter.

Hot cacao is grounding like coffee but without the extra stimulation.

Because of this it’s great if you have anxiety.  (Certainly many of us have struggled with this in the past month, with the political situation in the US.)  

If your nervous system has been in overdrive lately, the buzz from coffee may only be making that worse. Something more soothing and calming is in order.

You’ll find these ingredients easily at any health food store, or order them online.

 Ingredients:

12 oz. boiling water1 heaping teaspoon (tsp) organic, raw cacao powder

1⁄8 tsp. organic maca 

1-2 TBS pure maple syrup

1⁄8 tsp. salt

Milk, cream or milk alternative, to taste.

Optional: An 1⁄8th of a tsp. of vanilla or a pinch of saffron, cinnamon, cardamom or a touch of cayenne pepper a thin peel of orange rind. 

Mix the cacao, maca, salt, cream and maple syrup well in the bottom of a mug. Add the boiling water and vanilla or spices if you want those. Mix well.