|As you follow your heart you must not forget your body. You must get to know yourself on a physical level. How does your body feel? What does it like? Test your strength and know your weakness. As you go on living your physical being will change with you. It will adapt just as you do. What you cannot forget is to listen. Listening to your body is the first step to having a relationship with her. And Pilates is the perfect medium to start this self love.|
As you learn about yourself physically it will become easier to nurture the body and her changes. Pilates will help you with control over the bladder, sexual intimacy, hormones, osteoporosis, and confidence. Take back your body and take back your life.
Aging is a naturally beautiful part of our existence and you deserve to move through life with ease and confidence. Wisdom will come to you with age but do not let your body escape you! Liberate yourself! Take charge of your body!
Coming soon: “Moving from the Heart with Pilates”, for women over 50 who want to liberate, understand, and take charge of their future.
Healthy, Happy Hugs,
|A MOVE TO REMEMBER |
Lie on your mat with your knees bent, feet flat on the floor.
Make sure your feet are hip-distance apart.
Inhale – prepare
Exhale – articulate your spine up into a bridge position one vertebra at a time
Inhale – pause at the top and reach your knees over your toes to open up your hip flexors
Exhale – soften your chest and articulate your spine down to the ground one vertebra at a time
|Spiced Butternut Squash Soup |
3 pounds butternut squash, halved and seeded
2 tablespoons butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
2 (49.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
salt and pepper to taste
1/2 cup sherry wine
1 cup half-and-half cream
1/2 cup sour cream (optional)
Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.