I’ve been thinking…

…and I’ve been talking to lots of you….

…and I’ve been feeling the fear, the pent-up-ness, the squished down-ness, and now for the last month, the freedom of space and nature…..

…and I have come to some conclusions…

And they are this: No matter how many times someone tells me, or I tell SOMEONE – to practice self care, to take a deep breath, to return to yoga, to become still, or to meditate, … we cannot achieve these things for others or for the country or for the world. We can really only do a little at a time. Sometimes very little. But, at least a tiny step here and a tiny step there. We cannot do it for our loved ones, or for our friends or acquaintances.

We can only do it for ourselves because we love ourselves and ultimately respect ourselves.

Even in the face of great fear and unrest we can each hold steady and believe in greater things, higher levels, greater powers, the divineness of the human connection, the love within ourselves.

Perhaps now, even more than during the past twelve months, but NOW that we are emerging from COVID and into uncertainty, perhaps now is the time to gather strength, to hold fast. Now more than ever we need one another and we need to love ourselves and each other. No matter your politics. No matter your health. No matter your personal economics, your age, your gender or belief system. Come together now. Change. Embrace the change and be in flow with it, accept it and with that acceptance, accept each other and with ourselves. NOW. I accept and honor the divine light within each of you.



P.S. My heart has been calling me to create the ripple effect of leading leaders like you and for this reason, we are scaling up the Healing Course to guide you into the person you want to be, to assist you in your growth creating a legacy, helping you to create a ripple effect when you work with others, to become the knowingness of who and where you want to be. We will soon be announcing new and advanced courses. Stay tuned!


Recipe of the Month
Baked Cod with Lemon and Garlic

Looking for something simple and delicious to make during the week? Give this recipe a try! It is light, packed with nutrients, and perfect for Springtime! There are also a few different substitutions and variations of veggies that can be used to switch it up and make it your own. This meal is wonderful over a bed of rice too! Enjoy.

Link to source: https://www.feastingathome.com/baked-cod-with-asparagus-fennel-leeks/#respond


1-1.5 pounds of cod or sub black cod, or halibut, sea bass, etc.

3 tablespoon of olive oil

1 teaspoon of salt

Half teaspoon of pepper

2 teaspoons of fresh thyme

Zest from one lemon

1 large fennel bulb, cored and thinly sliced (or sub celery and more asparagus)

1 large leek, white and light green parts, thinly sliced into half-moons

4 cloves of garlic, roughly chopped

2 tablespoons of finely chopped preserved lemon (substitute zest from another lemon)

1 tablespoon of fresh thyme

Half cup of chicken or veggie stock (sub broth)

Half cup of white wine ( or sub more stock and 1 squeeze of lemon)

Generous pinch of salt and pepper

1 large bunch of asparagus, cut into 1-2 inch pieces, tough ends removed.



Preheat oven 400F

Cut cod into 4 pieces and pat dry. Place in a bowl, drizzle with 1 Tbsp olive oil and sprinkle with salt and pepper, 2 tsp thyme and zest and toss to coat well. Set aside.

Heat remaining 2 tablespoons olive oil over medium heat in an oven-proof skillet, cast iron skillet or dutch oven.

Add fennel and saute 5-7 minutes, stirring, cooking until just tender. Add leeks and garlic and continue cooking, stirring until leeks are golden and tender. Add preserved lemon ( or lemon zest), fresh thyme, broth and white wine. Stir in salt and pepper, simmer on medium low heat until liquid has reduced by half, and fennel is nice and tender, about 5 minutes.

If the fennel needs a bit longer, add another splash of broth and cover pan for a few minutes, letting it steam and get tender.

Once fennel is tender, add asparagus, give a stir and cook for 2 more minutes- until asparagus turns bright green. If the mixture seems dry, add another splash of broth- you want this slightly wet ( ¼- ½ inch liquid in the bottom of the pan).
Nestle in the fish in the pan, scraping out any excess marinade over the fish. Bake in the oven until fish is cooked through 10-15 minutes, depending on thickness.

Divide among four bowls. Top with a sprig of thyme and lemon wedge.


Yoga Pose of the Month

Standing Forward Fold (Uttanasana)



Start in Mountain pose with your knees slightly bent and your feet hip-width apart.

Hinge at your hips so that your upper body hangs down over your legs and your arms and hands fall to where they comfortably land (floor, legs, ankles).

Hang in this position while taking deep breaths, gently swaying back and forth from one side to the other, and nodding your head “yes” and shaking your head “no.”

To return to standing, draw your navel toward your spine, and slowly roll up one vertebra at a time.


Link Source: https://www.byrdie.com/energizing-yoga-poses

Picture source: https://www.yogaoutlet.com/blogs/guides/how-to-do-standing-forward-fold-in-yoga