Stefanie Lester Coslow is a native New Yorker currently residing in Chicago with her husband and two kids and teaches at CorePower Yoga throughout their Chicago locations. In a former life, she was an accountant at a TV Rep firm who studied Psychology at school, talk about yin & yang.

A yoga student and a friend are talking, the friend asks the yoga student what she wants for the holidays. The yoga student replies, “I don’t need gifts, I only want presence”, bah dum ump…..

Okay, so I borrowed that from a friend…. And I don’t normally set New Year’s resolutions, but I’ve been thinking about, for awhile now, and working on, being present in the moment. It first really occurred to me during my teacher training. While teaching I found that I was often very much in my own head, focusing so much on what came next and what I was going to say that I wasn’t observing or connecting with my students. Over time, and with experience, I have learned to be more observant, come out from inside my own head a bit more, and react to and teach to what I see.

It sounds so simple, right? But think about how much of our lives we spend inside our heads. We think about our to do lists, plan what we’re going to do or say next, mull over what just happened rather than stay present in the moment and enjoying the here & now, and often we miss out on truly connecting with the people we’re with.

So much of yoga is about being in the present moment, being present on your mat, and focusing on what’s going on in your body here & now.. Pranayama, or breath work, is a huge tool in helping to focus the mind in the present. So are the poses, or asanas of yoga. But clearly, and as is often the case, this can be applied to your life off the mat as well.

It’s a lifelong practice and something I will probably always have to remind myself of, but yoga has given me this awareness and has made me strive to be more present in my everyday life.

One of my favorite quotes, by Eleanor Roosevelt (who are we kidding here, I originally heard it from Kung Fu Panda): “Tomorrow is history, Yesterday is a mystery, Today is a gift…..that’s why it’s called the present.”

Namaste my friends…..

Stefanie

Take one of Stefanie’s classes at CorePower yoga studios throughout Chicago corepoweryoga.com. She is on the schedule as Stefanie C. She also works with private clients in their homes so think of her for your next party or corporate event. Either write her a note on the blog, or call her directly at 646-642-3391.

Jicama is a large root vegetable, also called a Mexican potato.  It has a crunchy, slightly sweet flesh and can be eaten raw or cooked.

Choose jicama with smooth, tight, silky skins that feel heav and dense for their size.  If they are blemished or have dull skin they are likely to be old.

Do not store jicama in plastic bags.  They will keep for up to 2 weeks in the refridgerator.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

Selection – Choose garlic bulbs with firm cloves that show no signs of powdery mold or green sprouting.  The papery shell should be crisp and crinkly to the touch and tight over the cloves.

Storage – Stored away from light and moisture, garlic will stay fresh for weeks.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

Broccolini is a cross between broccoli and an Asian cabbage.  It has small florets and longer stems then broccoli and has a sweet taste with a cross between broccoli and asparagus.

Selection – Broccolini should have long, firm, clean stems topped with smallish, compact heads and have a blue-green or green-purple color.  The leaves should look healthy with no wilting or browning.  A few yellow flavors per bunch are acceptable, but more then six indicates overmaturity.

Storage – Broccolini should be stored in the refrigerator, in an open or perforated plastic bag for 3-4 days.  Avoid washing before storing.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

Choose Belgin endive that looks crisp and tighly packed with either yellow-green or pink tips.

To store wrap Belgin endive in a paper towel and place inside a plastic bag.  Store in the refrigerator for no more then 1 day.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

Asian greens include baby bok choy, bok choy, choy sum, Chinese flowering cabbage, Chinese cabbage, Chinese kale, gai choy and water spinach.

Asian greens should have dark green leaves with no sign of wilting, tearing, limpness or blemishes with firm dry base

It is best to use Asian greens the day of purchase, but if it is necessary to store do so in a perforated plastic bag, in the refrigerator, for 1-2 days.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

Choose cauliflower with compact, creamy white florets that are surrounded by lively looking green leaves, avoid black spots.

Cauliflower will last longer if the leaves are intact.  Store, stem side down in a paper or perforated plastic bag, in the refrigerator, for up to 5 days.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

Choose artichokes with green, tight leaves that feel heavy for their size.  The best way to tell if an artichoke is in peak condition is to rub the leaves together to check for a squeak.  This is considered a more reliable indicator of freshness then color alone.  Avoid arichokes that are dry and with leaves that are opening.

Artichokes are best used the day of purchase but can be stored in a sealed plastic bag for 2 days in the refrigerator.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

Choose mature carrots that are firm, not soft, with smooth, unblemished skin with not borwn or wrinkled spots. Avoid carrots with green “shoulders” as they will be bitter. Don’t buy overly large carrots either as these will have a tough, woody core and won’t be sweet. Usually, carrots are not sold with their green tops. If you do buy carrots with their leaves make sure the stems and leaves are green and fresh looking with no signs of wilting or yellowing. The deeper the orange color, the higher in betacarotene the carrots will be.

If your carrots have their leaves attached, remove them. Store in the coldest part of your refrigerator, wrapped in paper towel.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services

Choose broccoli heads that are tightly closed, compact and with deep green florets, avoid anything that is yellowing.  The stalks should be firm, but not too thick.  If there are leaves attached to the stalk, they should be green and look alive.

Broccoli should be stored in the refrigerator, in an open or perforated plastic bag for 3-4 days.  Avoid washing broccoli before storing.

Donna Mintz is the owner of Basil & Barbells, Inc., a NYC based personal chef and personal training service that helps busy people fit healthy meals and exercise into their hectic schedules by offering cooking classes, personal training and personal chef services