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Karen is a graduate of the Westchester Institute of Yoga, studied under Tao Porchon-Lynch and holds a 200 hour Registered Yoga Teacher Certification from Yoga Alliance.   She received a Master’s Degree in Public Health Education with a specialization in Health Education and Nutrition from Southern Connecticut State University and serves as a board member of the Yoga Teacher’s Association of Westchester.

Karen believes yoga can be a catalyst for a fulfilling life.  Yoga allows one to remove obstacles from their path.  The uncluttered path leads to dream realization.

After more than 10 years of suffering from chronic pain, Karen began practicing yoga, and now enjoys a nearly pain free life.  Specializing in yoga for pain relief, sports specific yoga, Iyengar and Vinyasa, she currently leads private sessions across America and group classes at Breaking Ground Dance Center in Pleasantville, Riverstone Yoga in Tarrytown, Equinox Armonk, PFX in Pleasantville, Old Oaks Country Club, and Brae Burn Country Club.  She is the creator of ZenPump, Children: Natural Yogis Yoga Teachers Training, and Westchester’s Only Yoga for Golfers Series.

“Yoga has transformed into me a person who feels great and is ready to partake in all of life’s possibilities.  I am excited to share what I’ve learned with you.”

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Recent Posts

Thanksgiving Kale Salad

thanksgiving kale salad Make your loved ones feel extra thankful this year with this kale salad.  Studded with seasonal accents of dried apples, cranberries and pumpkin seeds, this will be a colorful and textural start to your meal.  Make ahead and the kids can help garnish just before its served.

2 heads kale, stems removed, shredded

Juice of 2-3 lemons, depending upon size

2-3 tablespoons olive oil

Unsweetened dried apples, chopped, rings reserved for garnishing

Dried cranberries, see if you can find apple juice sweetened ones for best flavor

Pumpkin seeds, sprayed with oil, sprinkled with salt and roasted (HACK: buy pepitas!)

Salt and agave nectar or honey to taste

Add lemon to kale and massage in, let rest 5 mins.  Whisk together sweetener and oil, add to kale. Add chopped apples and cranberries. Refrigerate until time to serve.  Add pumpkin seeds and additional dried fruit just before serving.  Serves 10 and leftovers are good for 3 days.

Want it to taste richer?  Add crumbled goat cheese.

See YOGA FOR FOOD EVENT 11/23

See related recipes: POACHED PEARS WITH PUMPKIN POLENTA AND BUTTERNUT SQUASH SOUP

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