Category Archives: New York State

Message from ZVRS

Yoga Facial

I slouch too much.

At times – pecking away on my laptop, eating a meal, relaxing on the couch – I’ll catch myself and try to fix it.

Lately, I’ve noticed another habit I’ve developed over the years: frowning. Well, maybe not frowning exactly, but holding a tense face.

Opening the yoga practice, I am sitting with my legs crossed mid-shin. The teacher tells the class to close our eyes and place the back of our hands on our knees with our palms facing the ceiling. Then she tells us to relax our face.

“Relax your jaw,” she says.

“Relax the muscles around your eyes,” she continues.

“Relax the space between your brows . . . your eyelids . . . and even the skin underneath the eyelids.”

She tells the class that relaxing the face is one way to help quiet the brain.

As we continue the practice – sun salutations, standing poses, and core exercises – she gently reminds us about the muscles in our face. And every time it feels amazingly nice to relax them.Š

Mozzarella, Sun Dried Tomato and Kalamata Olive on Wasa Crispbread

Ingredients

2 ounces fresh mozzarella, sliced thin
4 teaspoons sun dried tomatoes packed in oil, drained, chopped
½ tablespoon pine nuts
2 teaspoons Kalamata olives, pitted, sliced lengthwise into quarters
1 tablespoon fresh basil, thinly sliced
2 pieces WASA Multigrain Crispbread (may substitute any WASA variety)

Directions

Toast pine nuts in small skillet until lightly browned, set aside.
Place 1 ounce mozzarella on each crispbread.
Sprinkle with ½ tablespoon of basil, 2 teaspoons sun dried tomatoes, 1 teaspoon Kalamata olives, ¼ teaspoon pine nuts. Serve immediately.

TIP: Substitute any nuts for pine nuts. Substitute feta cheese for mozzarella if desired.

Prep time: 15 minutes

Serves 1

Nutritional Value Per Serving

Calories 279
Total Fat 14 g
Saturated Fat 6 g
Cholesterol 36 mg
Sodium 584 mg
Total Carbohydrate 25 g
Dietary Fiber 5 g
Protein 17 g
Calcium 456 mg

Yoga Facial

I slouch too much.

At times – pecking away on my laptop, eating a meal, relaxing on the couch – I’ll catch myself and try to fix it.

Lately, I’ve noticed another habit I’ve developed over the years: frowning. Well, maybe not frowning exactly, but holding a tense face.

Opening the yoga practice, I am sitting with my legs crossed mid-shin. The teacher tells the class to close our eyes and place the back of our hands on our knees with our palms facing the ceiling. Then she tells us to relax our face.

“Relax your jaw,” she says.

“Relax the muscles around your eyes,” she continues.

“Relax the space between your brows . . . your eyelids . . . and even the skin underneath the eyelids.”

She tells the class that relaxing the face is one way to help quiet the brain.

As we continue the practice – sun salutations, standing poses, and core exercises – she gently reminds us about the muscles in our face. And every time it feels amazingly nice to relax them.Š

Wasa with Baked Brie, Brown Sugar and Walnuts

Ingredients

1 wheel (8 ounces) brie cheese
1 tablespoon brown sugar
2 tablespoons chopped walnuts
1 package WASA Sourdough Rye Crispbread (may substitute any WASA variety)

Directions

Preheat oven to 350º
Place brie on sheet pan lined with parchment paper. Top with brown sugar and walnuts.
Bake for 25-30 minutes or until brie is warm and melted inside.
Remove from oven, place on serving tray surrounded with crispbread and serve immediately.

TIP: Store leftover cheese in refrigerator for up to 4-5 days.

Prep time: 35 minutes

Serves 8

Nutritional Value Per Serving

Calories 79
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 12 mg
Sodium 125 mg
Total Carbohydrate 6 g
Dietary Fiber 3 g
Protein 4 g
Calcium 4% of daily value

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