YogaBits
1 square inch of skin contains:
500 sweat glands
1000 nerve endings
100 oil glands
150 sensors for pressure
75 sensors for heat
10 sensors for cold
Yards of blood vessels
Yoga is a gentle way to stretch and awaken your body
•Improves posture
•Improves breathing
•Helps to learn how to release tension as it arises in life.
"You are never too old (or too young)" to do yoga. Remember that your body did not become inflexible immediately, so it will not reverse immediately. Every human body is different has different movements that are easier to do, different areas of the body that are tight or flexible. Therefore, you have to listen to "your" body and learn what "your" body is saying. You can not compare your body or movements to other bodies.
Yoga On The Go classes are held in Bastrop and Elgin, Texas. Instructor, Ruth Jansa, teaches Hatha Yoga, one of the most commonly practiced type of yoga in the Western Hemisphere. Hatha Yoga's main theme is maintaining the health and integrity of the spine.
Hatha Yoga is for the gentle stretching of the body. It awakens the body by moving each joint in the body through its full range of motion - stretching, strengthening, and balancing each part. This consists of forward bends, backbends, twists, inversions, standing, and balancing poses as well as relaxation and breathing techniques.
These movements; along with the conscious use of the breath, removes stiffness and tension from the body. Poses were developed to improve posture, promote health, and increase vitality and energy.
Tick the title to redirct to their website. Classes in Texas, ;)Anybody for some carpoolin', no?
Namesta!
Thursday, February 4, 2010
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SOURDOUGH STARTER with WILD YEAST
Wild yeasts exist in the air around you and to some extent on the wheat berries. There are wild yeasts on grapes (unsulphured) and apples and other fruits. It is those wild yeasts which are 'captured' to make a sourdough starter. The process takes from 3 to 5 days. I wish I had specific amounts for you, but you could start with 1/4 to 1/2 cup of flour and mix in enough warm (not hot) water to make a thin paste. DO NOT make it too soupy. That, in fact, is the trick to a good starter, according to the French bread makers, and I think they should know. And after you've fooled around with the flour and water thing, you might wish to branch out into adding those unsulphured grapes, apples, sour milk, etc as a catalyst in order to capture other strains of yeast. Each of these strains has a slightly different taste. In fact if you move to another area, you might end up with a starter that produces an entirely different flavor. For instance, San Francisco sourdough bread is well known and has a distinct taste due to the wild strains in the air there. On day one you mix the flour and water (and add any catalysts to encourage fermentation) and place in a warm spot. After 3 days, the dough should be moist, inflated, and slightly sour. More flour and water is added (mixed in) and left to sit in a warm spot. After 2 days the process is repeated. Then the next day it is done again. Note the order: 3 days, 2 days, 1 day. At this point you should be able to make a loaf of bread using part of the starter and adding back what you took out in the form of more flour and water. Rule of thumb: Use about 10% starter to size of loaf. In the case of a 2 lb loaf this is a bit over 3 oz of starter (3.2 to be exact). For a 1 lb loaf 1.5 oz would be used. A book that describes this process in great detail is The Village Baker by Joe Ortiz, copyright 1993, published by Ten Speed Press, Berkley CA. If it's not still in print, try the used books stores, that's where I got mine. Or try your local library. If they don't have it, they might be able to get it for you. ©2008 by Ernestina Parziale
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