APRIL Newsletter 2024

Dear Friends,

We hope this finds you healthy and happy as we open into Spring. I adore this time of year and yet I feel jolted out of my cozy winter haze in the first few weeks of Spring.  More than any other time of year, this season invites me to feel the discomfort of change and to find a way to breathe and soften into it. Just like my yoga practice, the changing seasons are an opportunity for growth. Once I settle into things and reconnect to self, there is most often something inside me that is ready to bloom. New projects, bright ideas, exciting collaborations. When we welcome and embrace this time of bright light, rebirth, expansion, we welcome the possibilities that reside within us. Like anything else, it is a practice…we must get quiet and centered so that we can tap into that which is wanting to show up within us. I hope this spring invites something new to bloom within you as well.

As for a yoga practice…I am finding yin yoga, sound baths and yoga nidra to be beautiful additions to my more intense yoga, cardio and strength training practices. As life starts to get brighter and louder, I like to take more time to get quiet and tap into what’s inside waiting to bloom. As usual, my meditation also anchors me every morning allowing me to set my intention and tone for the day.

With love,

Andrea (and Christina)

RECIPE:

VEGETARIAN LETTUCE WRAPS

by Eating Well

Spring salads are my staple. I love these…Crisp lettuce leaves with a savory filling inspired by PF Chang's lettuce wraps. Made with tofu, mushrooms and daikon radish for an easy vegetarian dinner. Julienned carrots add a bonus crunch.

Ingredients:

  • 3 tablespoons rice vinegar

  • 2 tablespoons hoisin sauce

  • 2 tablespoons soy sauce (I use Braggs Liquid Aminos)

  • 1 teaspoon sesame oil

  • ¼ teaspoon crushed red pepper

  • 1 (14 ounce) package extra-firm tofu

  • 1 tablespoon canola oil (I use EVOO)

  • 8 ounces white mushrooms, finely chopped

  • 1 cup finely chopped daikon radish

  • 3 large cloves garlic, minced

  • 1 tablespoon grated fresh ginger

  • 4 scallions, sliced

  • 8 large leaves Bibb or iceberg lettuce

  • ¼ cup Julienned carrots

Directions:

  1. Combine vinegar, hoisin, soy sauce, sesame oil and crushed red pepper in a small bowl; set aside.

  2. Cut tofu in half horizontally. Press the tofu slices between paper towels to squeeze out as much liquid as possible. Crumble the tofu. Heat canola oil in a large nonstick skillet over medium-high heat. Add the crumbled tofu; cook, stirring and breaking into smaller pieces, until starting to brown, about 5 minutes. Add mushrooms; continue cooking and stirring until any liquid has evaporated, about 3 minutes. Stir in daikon, garlic, ginger and scallions. Add the reserved sauce; cook, stirring, until well combined and heated through, about 2 minutes.

  3. Spoon a scant 1/2 cup tofu mixture into each lettuce leaf. Top with carrots, if desired.

Enjoy!

BOOK:

THE HORMONE SHIFT

This is the best book I have read to help understand what is going on in my body and mind as of late…

When hormonal highs, lows, twists, and turns feel overwhelming, Dr. Tasneem Bhatia can offer a road map—and a whole new perspective. As an MD with an East-meets-West approach to women’s health, Dr. Tasneem (known as Dr. Taz) combines the wisdom of Eastern modalities like Ayurveda and traditional Chinese medicine with modern medical treatments for whole body wellness. How can we best care for, nourish and show grace to ourselves? The Hormone Shift offers thorough explanations. We should all have access to this information about our bodies long before reaching perimenopause.