Monday, August 1, 2011

Headstands, Yoga Ace by Mary Smith

Dolores Street: Headstands  Yoga Ace 

by allthingsace Mary Smith August 1st, 2011 

 

Yoga classes at My Celebrity Chef are a blast! New and returning students are joining together weekly to practice in My Celebrity Chef's gorgeous space.


Recently, I have been working toward developing core strength and balance in my classes and tonight we experimented with headstands. 


While working toward headstands it is important to remember a few things: 


1.The name may be deceiving because you are not actually standing on your head. According to my teacher, Tom Gillette, “15% of the weight is on the top of the head.” You are primarily supporting yourself with the forearms. 


2. You want to be putting that 15% of weight on the fontanel, NOT the forehead. The fontanel is a few inches behind the hair line, you can feel for that flat spot with the palm of your hand before going upside down. 


3. Use your core. 


4. Keep the elbows no wider than your shoulders. 


5. As you press into your forearms, press out of the shoulders and feel the shoulder heads moving away from the ear, maintaining length through the neck. 


These are five basic pointers as you develop you headstand. Work slowly and listen to your body. Always remember to practice a counter pose after headstand. My favorite is rabbit, however you can also do matsyaasana (fish pose) and some people suggest a standing stretch– coming onto your toes, interlacing the fingers and reaching upward, palms toward the sky. 


Happy headstands! Inversions every day make you healthy, wealthy and wise. 


Mary Smith Tom Gillette

Monday, April 18, 2011

HALF OFF: My Celebrity Chef on ABC by Jen Coleman w/CEO Nicole Wright

My Celebrity Chef on ABC
by Jen Coleman

Uploaded on Apr 18, 2011


You don't have to be a professional to cook delicious healthy food!

Enjoy learning to prepare five courses at My Celebrity Chef!

We keep the class sizes small so that you can enjoy one-on-one...



Tuesday, March 22, 2011

Yogurt Date Tart with White Chocolate by Tabitha Paculba

Yogurt Date Tart with White Chocolate
 
Weekly Recipe
WellJourn.org

by Tabitha Paculba
March 22, 2011


Shown with optional sliced strawberries. 


prep time: 30 minutes 
cook time: 10 minutes 
chill time: 30 minutes minimum 


For Christmas we received a cooking class at My Celebrity Chef in San Francisco.  We signed up for the Moroccan cooking class and I instantly fell in love with this tart!  I remade it, with a few changes, at home twice in one week!  I love the fact that there is no added butter or flour for the crust.  Plus the active cultures from the yogurt — pure deliciousness! 

 

********************************* 

  • 1 c Oats 

  • 14 Medjool dates, pitted and chopped 

  • 1/3 c walnuts, finely chopped 

  • 2 tbsp of hot water 

  • 2 tbsp White Chocolate, grated 

  • Orange Zest (from 1 orange) 

  • 1 c Fage Total 0% Greek Honey Yogurt 

  • 6 Strawberries sliced lengthwise, optional 

or 

  • 2 c Plain Non Fat yogurt, strained* for at least two hours 

 

*Straining yogurt will reduce the measured amount by half and remove the whey.  Removing the whey concentrates the protein in yogurt and reduces the carbohydrates (lactose or milk sugar). However, whey protein also contains essential amino acids. 

 

Preheat oven to 350. 

 

Crust: Pit and chop dates. Hint: Keep a mug filled with hot water nearby. Occasionally dip knife in mug to prevent excessive stickiness while chopping dates. 


Keeping a knife in hot water makes it easier to chop sticky dates!


In a medium sized bowl mix dates with 2 tablespoons of hot water.  Add in oats and walnuts. Mix together and set aside. 

 

Using your hands, thoroughly mix the sticky dates with oats and walnuts. 


In a separate bowl grate chocolate. 

 

In a 7.5 inch tart pan with a removable bottom, spray lightly with olive oil.  Press date, oat and walnut mixture in pan and slightly up sides. Sprinkle bottom with 1 tablespoon of grated white chocolate.  Bake for 10 minutes. Let cool. 

 

Putting it together: When crust is cooled, zest orange. In a small bowl mix together zest and strained yogurt.Spoon into cooled crust.  Optional: top with sliced strawberries. 


Start with the outer circle when arranging sliced strawberries. 

 

Refrigerate 30 minutes to one hour.  Sprinkle with 1 tablespoon of grated white chocolate. 

 

A light spring dessert that promises to satisfy! 


Serve cold and enjoy!