Yoga Pilates Gold Coast, Queensland, Australia

Student of the week: Alicia Northcott

admin — Wed, 16 May 2012 02:59:26 +0000

Name: Alicia Northcott

Age: 29

Occupation: Health Adminstration

Why do you come to Essence of Living:

Essence is the first place where I have connected with yoga or pilates practice.
The studio is spacious and clean and classes are plentiful and convenient.
The teachers are beautiful and highly capable and their teachings are well balanced, leaving connection open to your own interpretation. Essence truly seeks to help every individual be the best for themself; it offers something for everyone.

How long have you been practising: only 5 weeks – I don’t pretend to understand what it’s all about just yet, I just know that I like it.

How often do you practise: aiming for 3 times a week. I’d love to come every day, but got to keep a balance.

Benefits of your practice: Exhilaration, rejuvenation and taking time for yourself. An amazing work-out in ways you’ve never worked before, reaching muscles you never knew existed. A positive energy, like-minded, generous and beautiful people. A connection with self, others and the natural world; take in, and take on, as much, or as little, as is right for you.

Life advice in a nutshell: Swim, ride, run, read, walk, laugh, love, create, inspire, sing, dance, teach – it doesn’t matter what it is, just do something; be passionate about it, live life and enjoy.

Recipe: Vegan Chai Tea

admin — Mon, 14 May 2012 06:19:56 +0000

Try this:

Boil 5 minutes, then steep 10 minutes:

1 Tbsp fennel or anise seed
6 green cardamom pods
12 cloves
1 cinnamon stick
“1/4″ ” ginger root, sliced thin”
1/4 tsp black pepper corns
2 bay leaves
7 Cups water

Add, bring to a boil, and simmer 5 minutes:

2 Darjeeling tea bags

Add:

6 Tbsp Maple syrup or Agave nectar
1 Cup oat milk

Yum! (Make sure you have one of the filter strainer for the tea)

Teacher of the month: Mel Brady

admin — Wed, 09 May 2012 23:16:27 +0000

Name: Mel Brady

Hometown: Lismore, Northern NSW

Top 3:

Books

‘The Power of Now’
‘The Alchemist’
‘Marching Powder’

Movies:

‘Anchorman’
‘The Thing Called Love
‘March of the Penguins’…ohhh and ‘FIGHT CLUB’ is genius!

Foods:

fresh homemade Guacamole
chutneys
chilli jams!

Favorite destination: There’s so many..ummmm… San Blas Islands along the Caribbean coast of Panama is amazing!

Most enjoyed activity outside of Yoga & Pilates: Beach walks followed by breakfast with friends & adrenaline adventures with Adrian! Next up – World’s highest bungee!

Unknown fact about you:

Nicknamed ‘Bambi on Ice’ as I’ve been known to trip over air! Seriously… it’s a skill!

Life advice in a nutshell:

‘Don’t take life too seriously… you’ll never get out alive!’

Perigee “Super Moon” On May 5-6

admin — Fri, 04 May 2012 02:11:19 +0000

Head to the Beach this weekend at Dusk to experience this natural delight

May 2, 2012: The full Moon has a reputation for trouble. It raises high tides, it makes dogs howl, it wakes you up in the middle of the night with beams of moonlight stealing through drapes. If a moonbeam wakes you up on the night of May 5th, 2012, you might want to get out of bed and take a look. This May’s full Moon is a “super Moon,” as much as 14% bigger and 30% brighter than other full Moons of 2012.

The scientific term for the phenomenon is “perigee moon.” Full Moons vary in size because of the oval shape of the Moon’s orbit. The Moon follows an elliptical path around Earth with one side (“perigee”) about 50,000 km closer than the other (“apogee”). Full Moons that occur on the perigee side of the Moon’s orbit seem extra big and bright.

Such is the case on May 5th at 11:34 pm Eastern Daylight Time¹ when the Moon reaches perigee. Only one minute later, the Moon will line up with Earth and the sun to become brilliantly full. The timing is almost perfect.

Okay, the Moon is 14% bigger than usual, but can you really tell the difference? It’s tricky. There are no rulers floating in the sky to measure lunar diameters. Hanging high overhead with no reference points to provide a sense of scale, one full Moon can seem much like any other.

The best time to look is when the Moon is near the horizon. For reasons not fully understood by astronomers or psychologists, low-hanging Moons look unnaturally large when they beam through trees, buildings and other foreground objects. On May 5^th, this Moon illusion will amplify a full Moon that’s extra-big to begin with. The swollen orb rising in the east at sunset should seem super indeed.

Perigee is the point in the Moon’s elliptical orbit closest to Earth.

Folklore holds that all kinds of wacky things happen under the light of a full Moon. Supposedly, hospital admissions increase, the crime rate ticks upward, and people behave strangely. The idea that the full Moon causes mental disorders was widespread in the Middle Ages. Even the word “lunacy,” meaning “insanity,” comes from the Latin word for “Moon.”

The majority of modern studies, however, show no correlation between the phase of the Moon and the incidence of crime, sickness, or human behavior. The truth is, the Moon is less influential than folklore would have us believe.

It’s true that a perigee full Moon brings with it extra-high “perigean tides,” but according to the National Oceanic and Atmospheric Administration this is nothing to worry about. In most places, lunar gravity at perigee pulls tide waters only a few centimeters (an inch or so) higher than usual. Local geography can amplify the effect to about 15 centimeters (six inches)–not exactly a great flood.

Super perigee Moons are actually fairly common. The Moon becomes full within a few hours of its closest approach to Earth about once a year on average. The last such coincidence occurred on March 19^th, 2011, producing a full Moon that was almost 400 km closer than this one. As usual, no trouble was reported–unless you count a midnight awakening as trouble.

If so, close the drapes on May 5th. Otherwise, enjoy the super-moonlight.

All Credits too: http://science.nasa.gov/science-news/science-at-nasa/2012/02may_supermoon/

Michelle’s Super Crunchy Salad

admin — Thu, 03 May 2012 04:24:53 +0000

This salad is somewhat straight-forward. Simple. Fast & ultimately nutritionist.

Recipe:

Ingredients:

1/2 cos lettuce
1 tomato
1 avocado (learn the incredible benefits about this ‘healthy fat’)
3/4 walnuts (dry pan roasted in honey) (why to eat this brain/mood food?)
fresh mung-bean sprouts (healthy benefits of Mung Beans)
1/2 cup of kalamata olives (diced)
1 small broccoli (raw, finely chopped)
Paul Newman’s Asian salad dressing – as desired (read about Paul’s continual Charity for ‘The Common Good’)
1/2 carrot (grated)
1/2 beetroot (grated)

Directions:

Prepare grated vegetables, sprouts, dice broccoli, olives & tomato as desired
Roughly tear cos lettuce and combine with vegetables in a large mixing bowl
Season with dressing to your taste
Lastly, decorate with your candied walnuts (learn how to do this below)

Candied Walnuts:

1/2 cup honey
1/2 teaspoon sea salt (optional)
1/4 teaspoon cayenne pepper (optional)
1 cup unbroken walnut halves

Directions:

Combine honey, salt and cayenne in a small pot over medium heat.
Stir once then cook 3 minutes till candying begins.
Add walnuts, stir to coat.
Simmer 5 – 7 minutes or until syrup is lightly browned.
Place walnuts on a pan to bake in moderate oven 180 C for about 8 minutes or until nuts have darkened slightly (this prevents them from sogging)
Once removed from the over the nuts will crisp as they cool.

Student of the week: Amy Sinclair

admin — Wed, 02 May 2012 04:12:42 +0000

Name: Amy Sinclair
Age: 23
Occupation: Hospitality

Why do you come to Essence of Living: I love the way it makes me feel! The atmosphere and environment is amazing. The teachers are gorgeous and always so welcoming. I feel at home there and almost like it is just where I need to be.

How long have you been practising: I have been practicing yoga for about 2 years now, but have been at Essence for about 6 months.

How often do you practise: As much as possible! I try to go about 4-5 times a week but would go more if I could fit it in!!

Benefits of your practice: I have gained so much more flexibility and in particular, strength & muscle tone (which is something I have been striving for for quite some time now as I am naturally quite thin). I also find that I feel much more at peace with myself and who I am. With that, I have gained confidence and my posture & overall sense of wellbeing has improved. I love the way each class makes me feel and i have finally discovered my passion & what I want to do in life

Life advice in a nutshell: When life is sweet, say thank you and celebrate. When life is bitter, say thank you and grow.

Go. Be. Love. The world needs you.

Amy is also one of our selected Ambassadors for the Essence of Living Studio …..

To apply for the Ambassador Program Contact Us

Student of the Week: Aline Fiuza

admin — Thu, 26 Apr 2012 01:16:41 +0000

Name: Aline Fiuza

Age: 29

Occupation: Chef

Why do you come to Essence of Living: When I moved out of Coolangatta I wanted to live around Mermaid Beach so I could go to Essence of Living. I always wanted to practise yoga regularly and with the variety of class times at Essence of Living makes this possible.

How long have you been practising: 3 months

How often do you practise: 3 – 4 times a week

Benefits of your practice: Has been a great exercise for my body and mind. I am much more calm, happy and relaxed. Yoga teaches me to let it go and go with the flow.

Life advice in a nutshell: Love yourself, put love in every word you say, in every thought you have. Because only love can bring us peace and happiness for the world.

Super-Greens on the Go

admin — Mon, 23 Apr 2012 04:39:54 +0000

Most day’s I will take the time out to make myself a healthy green juice to revitalise my minerals and ensure that I have enough vitamins. With this being said I lead a pretty non-stop existence from 4:30am each morning until as late as 9pm some evenings. This means convenience occasionally wins out. I’ve perfected the art of living on the go and maintaining the importance of health with the following super drink.

Start with:

1 can/bottle coconut water (I use the 520ml Coconut Essence)
2 teaspoons of Chia Seeds (my vegan source of Omega’s 3 – 6 – 9 for healthy fats, glowing skin, shiny hair & regular digestion)
1 generous scoop of MiEssence Deep Green Powder (premium Alkalising product)

You can optional blend or shake together … depending on how smooth you want your drink. Alternatively blend with ice or any fresh juice to cater to your taste.

Simple Healthy Vegan Meals

admin — Fri, 20 Apr 2012 05:34:52 +0000

Spinach with Pine Nuts and Raisins

Preparation and cooking time: about 15 minutes

Yield: enough for 4-6 persons as a side dish

Spinach needs thorough washing before cooking. Careful observation of the following suggested procedure will save you from “gritty spinach syndrome”:

Cut off the roots and base of the stems and discard them
Place the leaves in a sink or large bowl filled with cool water
Allow the spinach to soak for no more than 5 minutes – any longer will result in soggy wilted leaves
Remove the leaves to a colander and rinse then under cold running water
Drain them, then clean out the sink and repeat the above procedure
Welcome to the ‘grit-free’ zone

The sweetness of raisins is a natural compliment to the slightly astringent taste of the spinach in this Mediterranean-inspired ‘side dish’. Crunchy pine nuts round out the taste and textual experience.

1kg Fresh Spinach
1 tablespoon (20ml) olive oil
1/2cup (85ml) pine nuts
½ cup (125ml) seeded raisins
¾ teaspoon (3ml) salt
Freshly-grounded black pepper

Wash the spinach as described above. Pat the leaves dry or shake them well. Place the spinach in a covered 5-liter/quart saucepan and cook over low heat for 5 minutes or until the spinach leaves are softened. Drain well
Heat the oil in a pan or wok over moderate heat. When the oil is fairly hot, drop in the pine nuts and stir them for 1 or 2 minutes, or until lightly golden.

Add the raisins and stir until they are plump and puffed. Add the spinach and salt, and toss quickly over high heat. Sprinkle with the ground black pepper and serve immediately

Savoury Chickpeas in Tomato glaze

Side note: This is the yummiest, most incredibly tasty thing i’ve ever cooked!

Chickpea soaking time: 8 hours (over night)

Preparation time: 10 minutes

Cooking time: 1 hour

Yield: enough for 4-6 persons

Chickpeas are rich in good quality vegetable protein – 100g cooked chickpeas contain 20g protein. Chickpeas provide nearly double the amount of iron and more vitamins C than most legumes. They are an important item in a vegetarians diet, since they help promote muscle building and body growth.

These savoury, butter-soft chickpeas coated with spiced tomato glaze are substantial and delicious. Serve them with fresh wheat breads such as super-flaky wholemeal Griddle-fried breads, Puffed fried sesame breads or rice for a warm breakfast, brunch or dinner.

11/4 cups (310ml) dried chickpeas
4-5 cups (1-1.25L) water
3 tablespoons (60ml) olive oil or ghee
½ teaspoon (2ml) mustard seeds
11/2 teaspoons (7ml) cumin seeds
11/2 teaspoons (7ml) minced fresh ginger
11/2 teaspoons (7ml) fresh green chilies, seeded and shopped
10 fresh curry leaves
13/4 cups (435ml) ripe, finely-chopped tomatos, about 5 medium tomatos
1 teaspoon (7ml) turmeric
¼ cup (60ml) chopped fresh coriander leaves
11/2 teaspoon (7ml) channa masala
½ teaspoon (2ml) garam masala
11/4 teaspoon (6ml) salt
1 teaspoon (20ml) tofutti butter

Place the chickpeas in a large bowl and cover them with 5-6cups (1.25 -1.5 litres) water. Leave to soak for 8 hours or overnight.
Pour the chickpeas into a colander and drain them. Place them in a 3liter saucepan over high heat with 4 or 5 cups of water and dab of oil or ghee. Bring the water to boil, reduce the heat to low and cook for 1 hour or until the chickpeas are butter-soft, but not broken down.
Meanwhile, in a 2L saucepan, prepare the tomato glaze as follows: warm the oil or ghee over moderate heat. When fairly hot but not smoking, drop in the mustard seeds. When they crackle and then turn greyish, add the cumin. As the cumin darkens a few shades, drop in the ginger, chilies and curry leaves. Stir-fry the spices for 1 or 2 mins or until the spices are fragrant. Add the chopped tomatoes, turmeric half the coriander. The channa masala and the garam masala. Cook, stirring occasionally for 5-7mins, or until the ghee or oil oozes out and the tomatoes are broken down and saucy.
Drain the chickpeas, reserving the cooking water. Stir the chickpeas into the sauce reduce the heat to low and cook for another 10mins more, adding a little chickpeas moist.
Remove the savoury glazed chickpeas for the heat, add the remaining butter, slat and the rest of the herds. Serve hoy with wedges of lemon or lime and the breads and accompaniments suggested above.

Student of the week: Crystal King

admin — Thu, 19 Apr 2012 00:34:52 +0000

Name: Crystal King

Age: 26

Occupation: Professional Medical Manager

Why do you come to Essence of Living: To bend, breathe, flex, relax, distress, re energise and because I love it!

How long have you been practising: Yoga about 5 years, Pilates on and off for about 2 years.

How often do you practise: 3-4 times per week

Benefits of your practice: Mentally and physically it benefits my health and supports my daily life. Makes me feel alive, vibrant and natural

Life advice in a nutshell: Do what makes you happy, be with who makes you smile, laugh as much as you breathe and love as long as you live. ’Be Yourself!’