Are you a School Teacher?
Teachers and Students!!
Teachers play a special role in our lives, they have guided us, our children, imparted knowledge, wisdom and critical thinking skills. We love our teachers! In gratitude for all they do, Breathe Life Sangha offers a special class for school teachers.
We also know have a stressful courseload and a limited budget. The classes are offered year round, to Teachers and Students (high school and older)
Mondays and Wednesdays from 3:30-4:30 pm. The cost is only $5 per class. *class packages do not apply*
Teachers Convention Week
Just a little something to keep in the back of your mind for November. If you are going to be in the area for Teachers convention week, we are offering a special class for teachers on Thursday Nov, 9 from 12:00-1:15 pm Cost is only $5! Register online at breathelifesangha.com under the workshops/events tab.
Good news for our wonderful Sangha clients clients!! If you buy a class package you will receive a guest pass to bring a friend to try a yoga class for free. Guest must be a first time visitor to our studio. The cards are good for three months. If your friend purchases a class package within one week of their visit they will receive $5 off their class package and will be given a card for them to bring a friend! Please visit the front desk next time you come in with any questions or call the studio at (732)-600-8030.
Other Exciting News!
Sharon Keeton is back for the winter and teaching a Foundations II class on Wednesdays, 9:30-10:45 AM
Saguna (Christine Geiger-Ruvolo) is also back!! Saguna will be teaching intermediate practice on Saturdays from 9:30-10:45 AM
Vegan Roasted Apple and Squash Soup
- 4 green apples, peeled and cored, plus more for garnish
- 2 Tbsp. olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 2 lbs. (8 cups) red kuri squash, cut 1/2-inch cubes
- 2 carrots, sliced
- 1 celery stalk, sliced
- 1 Tbsp. brown sugar
- 1 bay leaf
- 1/2 in. piece ginger grated
- 1 tsp. ground cumin
- 1/4 tsp. ground coriander
- 1/8 tsp. ground cinnamon, plus more for garnish
- 1/2 tsp. chili powder
- Pinch ground cloves, plus more for garnish
- 1 1/2 cups of fresh apple cider
- 2 cups low-sodium broth
- 2 cups water
- 2 tsp. salt
- Pepper, to taste
- Preheat the oven to 400°F.
- Place the apples in baking dish and roast for 20 minutes.
- In a large pot, heat the olive oil over medium-low heat. Add the onions and garlic, cooking till tender, about 5 minutes.
- Add the squash and cook, stirring occasionally, until soft, about 10 minutes.
- Add the remaining ingredients. Chop the roasted apples and add. Bring to a boil, then reduce to a simmer and cook until the vegetables are very soft, about 30 minutes.
- Purée in batches in a food processor until smooth, then return to the saucepan. Heat over low heat, thinning with more water, if necessary.
- To serve, ladle into shallow bowls and garnish with sliced apples, freshly ground cinnamon, and a pinch of ground cloves.
Try not to dive in.
by Regina Pietersen
On Gratitude and Best Present.