Yoga for Runners too – day 4
August 13, 2009
We have been blessed with sunny weather all week, the lighting is beautiful on the set and it really feels like summer. Today because of the hot summer sun we had to stop taping when the it hit the stage; the consensus was, dehydration and heat stroke would not be a good thing! Good call all around. We made it home by 4pm today which was a real treat – considering Jeanette, Ali and I were all all up late doing ‘work-work’ last night. Ali is one talented artist with a studio in Westboro – Ali Cat Art, check out her website, AliCatArt.com , and Jeanette had to check in with her team at work, she is our uber intelligent, beautiful yogini, managing all things math and economics, wow!
Again all the crew and the amazing yoga goddesses were bang on! The day rolled right along, and the episodes today focused on hips and core, wow I have never done so many plank poses in my life! A big thanks to Sherry and Tonja for coaching our half-marathon class tonight, don’t think Jeanette and I could have run the 19km; but on that note Ali headed off to play Ultimate tonight, she is hard-core 
At the end of the shoot today the Lock-Master asked if we would like to open the locks, and never ones to back down from a new experience, Ali and Jeanette were right in there, I supervised, someone had to. Check out the great photo by Connie Porteous - maybe a new line of work ladies.
Also below is a recipe for an amazing salad I made tonight. Jeanette and I popped over to say ‘good luck to the half marathon class and remind them to hydrate and refuel after their run’ and then we sat on my deck and had Curried Quinoa Salad with Mangos for dinner – Yum. It is fast to make and loaded with nutrients and protien (quinoa has all the essential amino acids in it) and the veggies were are full of anti-oxidants to rebuild our muscles and keep us going tomorrow, and it has kept me going tonight!
Curried Quinoa Salad with Mango
makes 2 – 4 servings
1 cup quinoa – rinsed well in a strainer
1/4 cup organic olive or sunflower oil
2 tbsp white wine vinegar
1 tbsp mango chutney
1 1/2 tsp curry powder
1/4 tsp dry mustard
1 large mango, peeled and diced, pit removed
1 English cucumber diced
1 yellow pepper diced
about 12 cherry tomatoes cut in half
1/4 cup cilantro finely chopped
2 cups baby spinach
In a medium pot bring 2 cups of water to a boil, add quinoa, reduce to low and simmer for 20 minutes. Remove from heat, fluff with a fork and let cool.
Make Dressing; whisk together oil and next 4 ingredients and blend well, season with salt and pepper to taste.
in a large bowl combine quinoa, veggies and dressing, toss well. Pile spinach into your salad bowl and top with the quinoa salad
Enjoy!
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