It just takes a little practice to distribute the weight evenly across your arms and head, but once you get it, you’ll say “Oh, this is just like Bound Headstand!”

Continue reading or join me Sundays at 4:30pm!

The wrist is a relatively small and complex joint which can be prone to injury during hatha yoga.  Some of the more challenging poses like Downward facing dog, hand stand and other weight bearing poses to the hands can stress the wrist as well as the surrounding muscles, tendons and ligaments create discomfort and even acute, lingering pain. The injury can be yoga related or it can be an unrelated injury from some other sports or work activity or accidental fall.  In this workshop we will discuss preventative techniques to both deal with previous injuries and avoid yoga related injuries.  We will focus on alternative or modified positions to help the wrist sensitive student realize a full yoga practice.

Join me, Bill O’Connor RYT for a discussion of major and some minor wrist injuries and how to deal with and prevent them.  This will be followed by a special vigorous “wristless” yoga practice which you can take home with you as well as use the modifications in your regular practice.

As a long time evolution teacher who has been teaching and practicing for 10 years with Keinbox disease, a genetic condition that causes disintegration of the central wrist bone.   I have studied the use of the wrist in daily life as well as in yoga practice and developed a yoga practice which de-emphasizes the use of the wrist.  Consulted with and been diagnosed by some of the leading wrist experts in the US, and I am happy to share my experience with others who are dealing with wrist pain. ~ Bill

I roasted in olive oil about 2/3 of the cloves, peeled and whole, and the remaining third, I sliced up and set aside. In a pan, I sauteed the following:

- 2 to 3 chopped shallots in olive oil (onions could be substituted)

- all of the sliced garlic cloves

- 1/2 stick of butter

- rest of the roasted cloves

- some whole wheat flour to make thick rue

- a healthy pour of white wine

- seasoning: salt/pepper/turmeric/cumin/bouillon cube

- a few handfuls of chopped white potatoes

-water (or broth)

I took slowly added water to rue until the soup pot was full. Then simmered the garlic goodness for twenty minutes after it reached it’s final boil. Pureed until smooth, and to finish, a splash of milk. Served along side a hearty piece of bread, my spontaneous version made a delicious dinner…and even a better lunch! ~ Petra

With patience, support and encouragement, these classes will allow students to test their physical and mental limitations, and to discover which are real, and which are merely false perceptions. Longer class times also means we have ample opportunity to include extended pranayama, quieting postures, and time for deep relaxation. Join us for this once-a-month hearty exertion of playful energy, seeing how – with careful attention and ease of breath – you can go farther than you may have imagined!  (These workshops are not for beginners.  Please see website for specific prerequisites for attending these classes). Joyfully ~ Christine