Thigns you can do for you
to all my friend who i’ve told about this awsome site with so many wonderful teachers and videos for all levels this is what i’ve been talking about go through here and search for what you want. enjoy t
LOWER BODY TONER WITH ALEXANDRIA CROW
Tone your leg muscles with this invigorating sequence of strong standing poses and seated stretches.
UPPER BODY TONER WITH NOLL DANIEL
Work your biceps, triceps, and upper back with this fierce and fun upper-body routine.
CORE FOCUS WITH NOLL DANIEL
Creative crunches are the focus in this advanced core workout.
CARDIO FOCUS WITH NOLL DANIEL
Turn up the heat with this vigorous cardio yoga practice that focuses on flow and precision.
RELAX AND UNWIND WITH NOLL DANIEL
This slow, stretchy practice of forward bends, backbends, and hip openers will help you unwind from your day.
UPPER BODY TONER WITH ALEXANDRIA CROW
Create strength and openness in your arms and chest with this powerful yoga routine.
CARDIO FOCUS WITH ALEXANDRIA CROW
Get your heart rate up and your blood pumping with this strong but balanced flow routine.
yoga journal has another challenge this is the fitness challenge. 30 minute video designed to get your heart rate up and blood pumping. Thank you Alexandria Crow.
AB STRENGTHENER WITH ALEXANDRIA CROW
Awaken your core with this comprehensive yoga workout, complete with Planks, side-body toners, and crunches.
vegans have protein too, okkkk.
-L
Curried Vegetable Burgers
Ingredients:
2 tbs olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 zucchinis, grated
1 large carrot, grated
100g (about 4 slices) wholemeal bread, crusts removed
400g canned chickpeas, rinsed, drained
3 tsp mild curry paste
3 tbs crunchy peanut butter
1 egg yolk
3 tbs chopped coriander leaves, plus extra leaves to serve
6 bread rolls (we used cape seed)
Mayonnaise, chutney, lettuce and tomato, to serve
Method:
Step 1: Heat half the oil in a large frypan over medium-low heat, add the onion and cook for 5 minutes or until softened.
Step 2: Add the garlic, zucchini and carrot, then cook, stirring, for 2-3 minutes until wilted and softened. Drain off any liquid.
Step 3: Place bread and chickpeas in the bowl of a food processor and pulse to combine.
Step 4: Add softened vegetables, curry paste, peanut butter, yolk and coriander. Process until mixture comes together.
Step 5: Form the mixture into 6 patties and chill for 10 minutes. Heat the remaining tablespoon of oil in a non-stick frypan over medium heat and cook the burgers, in batches if necessary, for 1-2 minutes each side until golden.
Step 6: Serve in rolls with mayonnaise, chutney, lettuce, tomato and extra coriander leaves.
Before the tartlets, this is great!
Source: Taste.com.au
(via glittertomb)
