Prenatal Yoga

I have found yoga to be a remedy throughout the phases of my life. (I haven't had many phases actually- that makes me sound as if I have alot of wisdom). Nonetheless, the best impact has been through pregnancy.

What they write in the pregnancy gudelines, magazines, what your doctor will probably tell you is true- pregnacy yoga does help.

 Here are some of the best courses in Istanbul ...
Courses:
- Yogasala , especially classes by Neslihan Iskıt and Yara were helpful.
- Yoga Academy

And if you don't feel like leaving the house on this winter's day some dvd options:

DVDs:
-Element: Postnatal and Prenatal Yoga
-Gaiam: Prenatal Yoga

(Both can be found on amazon.com)

Namaste,

AO

xxx

Inspiration: The Cesar Russ Collection

Cesar Russ is a news journal photographer that moved to US and decided to do more "commercial" photography, his current focus is Chicago.
Checkout his website, from which the photos below are taken, for more pics and purchase: http://www.cesarrusscollection.com/

Enjoy,
xxx
AO

Recipes for Valentines Day: Chocolate

Here's a couple of my favourite chocolate recipes for that special day... hope it will be inspirational.
Have a great one!
xxx
AO


Kindly note that the source of the recipes are http://www.wholeliving.com/. Please visit the website for more :)

"CHOCOLATE-HAZELNUT RICE PUDDING

Ingredients
FOR THE PUDDING

2 tablespoons unsweetened

Dutch-process cocoa powder

1/2 cup plus 2 tablespoons sugar

Pinch of coarse salt

5 cups skim milk

1 tablespoon unsalted butter

1 cup Arborio rice or other short-grain white rice

1/4 cup Frangelico

2 ounces bittersweet chocolate, chopped

1/4 cup plus 2 tablespoons plain nonfat yogurt, preferably Greek-style

FOR THE HAZELNUT CRUNCH

1/2 cup blanched hazelnuts, toasted and coarsely chopped

1 tablespoon lightly beaten egg white

4 teaspoons sugar

Directions

Make the pudding: Whisk together cocoa powder, sugar, salt, and milk in a medium saucepan over medium heat. Bring to a simmer; remove from heat.

Melt butter in a medium saucepan over medium heat. Add rice; cook, stirring constantly, until edges are translucent, 1 to 2 minutes. Add hot milk mixture; bring to a simmer, stirring occasionally. Reduce heat; simmer gently, stirring occasionally, until rice is tender and has absorbed most of the liquid, about 30 minutes.

Remove from heat. Add Frangelico and chocolate; stir until chocolate has melted. Pour into a bowl. Refrigerate until cold, about 2 hours. Stir in 1/4 cup yogurt.

Preheat oven to 300 degrees. Make the hazelnut crunch: Toss together nuts, egg white, and sugar. Spread on a rimmed baking sheet lined with a nonstick baking mat. Bake, stirring often, until nuts are golden and dry, about 15 minutes. Let cool completely on sheet on a wire rack.

Divide pudding among bowls. Top with hazelnut crunch and remaining yogurt."


SPICED HOT DARK CHOCOLATE

Ingredients

1 quart soy milk

6 ounces dark chocolate, coarsely chopped

1/2 teaspoon ground cinnamon

1/8 to 1/4 teaspoon ground cardamom

1/8 teaspoon ground cayenne pepper

1/8 teaspoon coarse salt

Directions

In a small saucepan, combine all ingredients and whisk over medium-low heat until the chocolate has melted completely and the mixture is steaming hot, about 5 minutes. Serve.

CHOCOLATE COVERED STRAWBERRIES

Ingredients
Makes about 20
8 ounces semisweet chocolate, finely chopped

1 pound large strawberries (about 20), washed and dried well

1/3 cup finely chopped pistachios (optional)

Directions

Place chocolate in a bowl set over (not in) a saucepan of simmering water. Stir occasionally, until melted, 3 to 5 minutes. Remove from heat.

Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat; then sprinkle chocolate-covered portion with pistachios, if using, and place on waxed paper.

Chill chocolate-dipped strawberries at least 15 minutes to set chocolate. (Strawberries should not be stored in refrigerator longer than 1 hour as condensation drops may collect on the chocolate.)"