by Flow, June 18th, 2012

You’ve read our blog and Facebook posts, now see the movie. Starring some very special Flowgis – Martha Atkins, Peter Guccione, Micaela Keene, Barbara Stampora and Ellen Zangla. The project was directed and produced by Robb Hoffheins at Third Path Media. We hope you enjoy the show and please keep an eye out for new video productions in the future.

Categories Flowgi Quotes, News, Video
by Flow, June 14th, 2012

In the Spring and Fall I mix it up a little and teach yoga to 3rd-5th graders at my son’s school.  Their practice is different from the adult classes I teach in many ways.  Mostly it is hard to discern who the teacher is and who the students are as they love to take charge.  They also approach the postures with a completely open mind.  They have no fear.  No fear of falling.  No fear of what their yoga looks like to the other kids.

I don’t know about you but I become a bit anxious when my teacher says “Let’s try handstands today.”  Or better yet “Everyone grab a partner.”  The fact is that this fear, this hesitation is what is holding me back on and off my mat.

Recently fear has stared me in the face.  And I had to make some pretty serious decisions about my long term health and well being.  It took two weeks, three medical opinions and a weekend away for me to realize that I was making my health care decisions based solely on fear.

We all are frightened at some time in our lives.  Those of you with kids know that we will be frightened for the rest of our lives!  Seriously, it is impossible to expect that we will never be afraid.  The point is to not let fear overcome you.

When I was first diagnosed with breast cancer I was always worried that people would view me as a coward if I cried.  My good friend and fellow teacher Coleen said to me “Courage doesn’t mean we are absent of fear.  Courage is continuing on despite our fears and rising above them.”

Today marks the eleventh day I am a cancer survivor.  Some days I feel stronger than the day before.  And some days the fear creeps in.  But I refuse to let it overcome me,  to hold me back.  Whether I am attempting sirsasana in the middle of the room or letting my son walk home from camp.  Fear will no longer take charge.

What will you do today that scares you?

Suzy Powell

Categories Flowgi Quotes, Reflections
by Flow, November 5th, 2011

Greetings,

It is interesting how this season of Fall settles in, at least for me.  I am always very aware of this shift of seasons when the idea of welcoming soup to nourish my body and mind begins to manifest. It is just this “feeling” that starts to take root right around October, just as the leaves start to change and fall down to the earth.  Looking at what is in season I am drawn to lovely root vegi’s that just came from the ground. Now is their time!  Any root vegi that you can think of… potatoes, parsnips, turnips, etc…  Always best to slow roast these beauties for a deep rich flavor.  Simple, delicious soup to celebrate your roots… This sumptuous soup has become our “Best Soup Ever!”  Feel free to swap in other root vegi’s if you like.  So cultivate a grounding experience with the foods that you put into your body and eat for the season.

Be creative and enjoy

-Turi

Hearty Roasted Root Vegetable Chowder

INGREDIENTS

  • 1 Tble olive oil
  • 1 cup chopped onion
  • 1 Tble minced garlic (I always add more…)
  • ¾ caraway seeds (not a fan, so I didn’t add)
  • 2 cups chopped yam/sweet potato
  • 1 cup chopped parsnips
  • 1 cup chopped celery (or celeriac if you can find it)
  • 1 cup diced turnip
  • 1-2 cups cauliflower
  • 5 cups water (or chicken/vegi broth)
  • 2 tsp salt to taste
  • 2 tsp turmeric
  • ½ tsp dried rubbed sage
  • One 8-ounce package light cream cheese (or tofu to replace crème cheese) or crème fraîche (may omit if you are dairy free)
  • Fresh-ground pepper to taste
  • Fresh Herb Variations:  Add 3 sprigs of fresh lemon thyme, or fresh rosemary or tarragon. 

PROCEDURE

  1. Peel and cut up all root vegi’s (cubed), garlic, onion and sprinkle with some turmeric & dried rubbed sage…Roast at 375 degrees until all vegi’s are browned and cooked till you can push with a fork about 45 min to 1 hour.
  2. Add 2/3 to food processor and pureed with broth (& crème cheese if you are using.)  Add to cooking pot all ingredients and simmered to blend.  Add more broth to make souper if need!  If you are using crème fraîche add now.  Simmer for 15 min or so.
  3. Ladle into bowls, top with fresh ground pepper and serve.
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