she proposed, and i said yes! YES!

i’m not lying. she did propose. she proposed a challenge, a birthday challenge.

teresa & i were sitting at a mamak last saturday nite and on bended knees with bent bodies over the table.. she excitedly proposed and blindly made me promise (my fault) without knowing what it was. best friends do that for each other. whatever it is, we do only. die die also must try and do.

after explaining to me what it was, i gingerly said hmmmm.. yes. YES! I’ll commit :) IT is a 30-day yoga challenge for my birthday, proudly sponsored by Living Arts, whose studio share the same initials as mine (LA).

so starting this sunday, 1st Nov 2010 @ 8.30am, i’ll begin my 30-day journey at Sun Yoga studio in Taman Tun Dr Ismail. what i do hope to achieve? i’m open to whatever comes my way during these 30 days. namaste…

(posted by Aw Li-Ann)

What yogis eat.....

You need to eat well to complement your hard work!

So what do yogis eat?

Here's creative (un)cooking for you:

http://www.youtube.com/watch?v=zLbB9NklExA

Way to go, girls!

Alice and Caryn showing off their war wounds - from doing the dynamic dolphin-plank pose with 100% effort! Well done, girls, you will be rewarded with strong core strength and toned upper arms!
Dr JK showing off her back strength. Come on, Challengers, challenge her...

Working hard!

Food for 30day challenge

Friday night's dinner

CREAM WATERCRESS SOUP
This soup is chic and Mahattanite, and never fails to remind me of the people and places I hold dear in Manhattan – David’s family, my dear friend Tom, Williamsburg Bridge, Spring Street and long evenings in Bryant Park in summer.

1 onion, peeled and roughly chopped25g butter250g potatoes, peeled and diced600ml vegetable stock150g of watercress, roughly chopped50ml creama little milk if needed lots of freshly ground black pepper

In a large pan, cook the onion in the butter until soft but not browned.

Add the potatoes and stock and cook until the potatoes are soft (approx 15-20 minutes). When potatoes are almost cooked, add the watercress (try to allow not longer than 5 minutes cooking time for the watercress). Liquidise, add the cream. Use a little extra milk if the soup seems too thick. Season with black pepper and serve hot.


Saturday night dinner

WATERCRESS SALAD WITH SWEET DRESSING
This salad is bursting with goodness! Apart from its high vitamins content (vitamins C, B1, B6, K, E, iron, calcium, magnesium, manganese, zinc, and potassium), watercress is also a storehouse for other goodies…..it is a natural body-cleansing detoxicant. By weight, watercress has more calcium than milk, more vitamin C than an orange and more absorbable iron than spinach. It is also reputed to increase sexual energy and enhance fertility!

This salad is perfected by Roderick’s Ibu Painah and Jacqueline, and is redolent with the unusual and intriguing European-Asian taste.

For the salad:
Watercress
Sweet potatoes, boiled and cubed
Avocado, sweet pear or apple, cubed
Toasted nuts (cashews, almonds or walnuts)

For the dressing:
2 tbsp. canola oil
2 tbsp. apple cider vinegar
2 tbsp. maple syrup
Whisk the dressing ingredients together in a microwave-safe container; heat on high 30 seconds