My name is Jocelyn and I'm part of the Ananda Apprenticeship program here at Yoga Deza! You can find me at the studio on Tuesday nights from 4:15 to 9:15. During those hours we have some amazing classes that any level of yogi can enjoy!
I began my yoga journey Fall 2011 while living in Utah. I have slowly built my practice and have been eager to learn more. After moving back to Arkansas in December I got involved with Yoga Deza and started the apprenticeship in April. I have loved being part of a yoga family and having so many positive people around me.
What I love most about yoga is that your practice is personal to YOU. Every person starts at a different level and your own journey is what makes it special. So many people think they can’t do yoga because they are intimidated by poses or lack of flexibility. The great thing is you don’t have to be. The majority of people who are rocking those poses have been doing them over and over again to get to that point. Some people are naturally more flexible than others, but don’t let that stop you. Yoga is about the journey, not having the perfect pose. It allows you to challenge yourself and get to know your body. Once you start listening to your body and getting a feel for what it can do you will be so amazed.
Yoga allows me the time to clear my mind and be aware of the present. It forces me to let go of problems and worries. There’s no way I can hold a pose while focusing on anything but that moment. My mat has become my safe place. I hope yours can be as well.
It is springtime in Northwest Arkansas! I always know it is finally spring when I start to see fresh Asparagus! I love fresh Asparagus roasted, toasted, steamed, or simmered. The crunch of perfectly cooked Asparagus is like no other!
Asparagus is packed with antioxidants, fiber, vitamins A, C, E, and K. Asparagus contains glutathione that helps the body break down free radicals. It is also a natural diuretic.
My current favorite recipe is Prosciutto Wrapped Asparagus.
Simply turn on your oven to 400.
Snap the tough ends off of the Asparagus and place in a roasting pan.
Drizzle with Olive oil, then sprinkle with Salt and Pepper.
Roast until bright green, about 15 minutes.
Once the Asparagus is cooked, wrap 3-4 stalks (depending on size) in prosciutto. This will allow the heat from the Asparagus to melt the fat and warm the prosciutto.
A great option for Vegans and Vegetarians is to simply roast the Asparagus and not use the prosciutto.
Feel free to grate Parmesan or crumble your favorite goat cheese over the Asparagus while still hot from the oven.
Sometimes the best recipes are the simple ones that allow you to enjoy the flavor of the Asparagus itself. A delightfully refreshing Spring treat!
Hello Everyone! My name is Rachel McDonald and I am very excited to be spending my Thursday nights with you at Yoga Deza! I’ll be the shiny face you see at the desk when you join us for class.
I have practiced yoga for about 10 years now, but just recently (3 years ago) started to practice in classes. Simply, I had a preconceived notion of what I needed to be before I could go to classes.
My first class was AMAZING. I couldn’t believe that I had waited so long to take classes. Now, I wouldn’t trade my group experience for anything.
I will be bringing you a food blog each week. Featuring Vegan/Vegetarian, Paleo, Gluten Free, and Seasonal Dishes. I don’t know about you, but I am so excited for the Farmer’s Market that just opened last weekend!
Come see me on Thursdays! Namaste, y’all!