Yoga offers challenge to everyBODY

Ushtrasana yoga pose

Most yoga students have a laundry list of poses that they find challenging…but guess what? So does every yoga instructor. What pose challenges James Miller? Evan and Kelly Harris? or Sandy Eimers of balance yoga lounge?   What pose or practice do you find the most challenging?  

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băl΄•anced breath school of yoga

class of 2012 ...a great group of yogis who have dedicated their energy to becoming leaders :) Eight lotus blooms in the process of rising above the muddy waters to reach the sunshine of self awareness.


Hooray for the Heartland!

The Midwest is THE place to raise a family…check out city number SIX, Des Moines, Iowa…and there’s even an indirect mention of yoga in the park at Gray’s Lake. Thanks to Parents Magazine for recognizing the amazing quality of life in Iowa.


Why do you meditate?

If the tasks of career and home responsibilities feels heavy...pause for a moment and read how meditation can assist you in carrying the load.


Strength and Grace in Motion

Even if your body isn't ready for this physical level of practice, it's beautiful to view. Bring these images to mind on the mat, and see the beauty in your practice grow :)


Basil Cheesecake & Rosewater Angel Cake Recipes

A huge thank you to all who attended our FREE yoga class September 30 in honor of Yoga Month around the world. Several asked for recipes used to prepare the snacks, ENJOY. Sweet Basil Cheesecake 1/2 cup (4oz) ricotta cheese (room temp) 1/2 cup (4oz) cream cheese (room temp) 1/3 cup (3oz) goat cheese (room temp) 1 T. sugar 1 large egg + 1 large egg yolk Pinch salt 1/2 packed cup of fresh basil 2T. olive oil, for serving -assorted crackers, grapes Preheat oven to 350 degrees. Butter the bottom and sides of a 4½ inch diameter springform pan (mini cheesecake pan, try Williams and Sonoma; if you don’t have the pan pour the batter into a small glass casserole). Wrap the outside of the springform pan with heavy duty foil. Place the ricotta cheese, cream cheese and goat cheese in a food processor and pulse until mixed. Add the sugar, egg, egg yolk and salt and blend until smooth. Add the basil and pulse until incorporated. Pour the cheese mixture into the prepared pan. Place the pan in an 8 inch by 8 inch baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the springform pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken (the cheesecake will become firm when chilled), about 50 minutes. Turn off the oven and allow the cheesecake to cool in the oven for one hour. Remove the cheesecake from the water bath and wrap in plastic wrap. Place in refrigerator for at least 3 hours and up to 2 days. Remove the cheesecake from the springform pan and allow it to come to room temperature for serving. Using a pastry brush, cover the top of the cheesecake with olive oil (flavored if you like) and serve with assorted crackers and grapes. It looks beautiful garnished with petite chopped tomatoes and tastes great also. (I usually double the recipe and make two cheesecakes)   Rosewater Angel Food Cake 1 cup cake flour 1 2/3 cups sugar 1 3/4 cups egg whites (about 13 large egg whites) 1/2 teaspoon salt 1 teaspoon cream of tartar 1 teaspoon rosewater (find at specialty food stores) 1/2 teaspoon vanilla Preheat oven to 300 degrees. Sift the flour onto a sheet of waxed paper. Sift together the flour and 2/3 cup of sugar. In a large bowl with an electric mixer beat the egg whites until they are frothy, add the salt and the cream of tartar, and beat the mixture until it barely forms soft peaks. Beat in the remaining 1 cup of sugar, a little at a time, the rosewater, and the vanilla. Beat until soft peaks form. Sift 1/4 of the flour mixture over the whites, fold it gently but thoroughly, and sift and fold in the remaining flour mixture in the same manner. Spoon the batter into a clean, ungreased tube  pan (10”x 8 ¼” x 4 ¼”) smoothing the top. Rap the pan on a hard surface to facilitate air bubbles rising to the top. Bake the cake in the middle of the oven for one hour and 15 minutes, or until it is springy to the touch and a tester comes out clean. If the pan has feet invert it over a work surface; otherwise invert it over the neck of a bottle. Let the cake cool for at least 2hrs or overnight. Run a thin knife in a sawing motion around the edge of the pan to loosen and remove cake. Namaste