Today as I heard it was declared that we are mandated to "stay home" for the entire month until April 30th.

As I learned from the news I wondered what is going to happen to all of us, I struggle to make sense of the shutdown, the distance, the enormity of the worldwide quarantine. How are others coping? Feeling powerless and in the grips of uncertainty, just be with what is, as it is happening. It is a practice in presence, neither denying, rejecting, or ignoring the way things are. I am learning  to witness this situation, uncertainty, and fear of my business as well as the harmonious and the sublime.

As the State mentioned Outdoor exercise also qualifies as essential, including walking, hiking, running, biking or golfing, but only if appropriate physical distancing practices are used. 
So I will return to "Yoga in the Park" for only limited to 8 participants for clear safe distancing.
Please pre-register online because the class will only happen if 8 participants are registered to attend. Please read below for details.

Please be Safe,

Tuesday, March 31, 9:15am to 10:30am: Live Streaming Zoom Class Flow with Harumi
Wednesday, April 1st, 9:15am to 10:30am: Live Streaming Zoom Class Mindful Gentle Flow Yoga with Harumi
Friday, April 3rd,
8am to 9am: Yoga In the Park Hatha Yoga with Harumi
9:30am to 10:30am,  Live Streaming Zoom class Flow Yoga with Harumi
Saturday, April 4th, 9:30am to 10:30am Live Streaming Mindful Gentle Yoga with Harumi

For APRIL Live Streaming and Yoga in the Park Class Schedule, please check our website for update schedule information www.harumiyoga.com

With fresh mint and spring peas, this vibrant green, silky-smooth soup is an homage to the season of rebirth. There are no spices here, so caramelizing the vegetables is a key step in developing the flavor. Serve hot or cold.

Serves 4
1½ cups chopped cleaned leeks
½ cup chopped fennel
½ cup chopped scallions (green and white parts)
3 tablespoons extra-virgin olive oil 1 teaspoon finely chopped garlic
5 cups fresh or frozen peas
3 cups vegetable stock or water
½ cup thinly sliced spinach (chiffonade)
¼ cup chopped fresh mint
¾ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
1½ teaspoons fresh lemon juice

1. Heat a medium soup pot over medium-low heat for 2 minutes. Put in the leeks, fennel, scallions, and oil and shake the pot to coat the vegetables. Cover and cook gently until the vegetables are translucent, 3 to 5 minutes.

2. Uncover, raise the heat to medium, and cook until the vegetables are lightly browned, 3 to 5 minutes more. Stir in the garlic and cook for 1 minute.

3. Add 4 cups of the peas and the stock, scraping the pot bottom to loosen any browned bits. Bring to a boil over high heat; then reduce the heat to low and simmer just until the peas are heated through but still bright green, about 3 minutes.

4. Puree the soup with an immersion blender or in an upright blender. If using an upright blender, avoid a blowout by cooling the soup slightly and partially removing the center lid of the blender. Puree the soup until it is super-smooth.

5. Pour the soup back into the pot (if you used an upright blender) and stir in the remaining 1 cup peas, the spinach, mint, salt, pepper, and lemon juice. Heat through and serve.
 

Quote of the month:
Tty to be a good person, But don't try to prove it to the world.
- Bhante Sujatha

Thank you for reading until the last page! I deeply grateful for your commitment!  Much Love to you. Harumi