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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 throughout the tristate area 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

Smack Down Superfood Slaw

superfood slaw

Just in time for your next BBQ!  I’m psyched to present a ridiculously yummy summer salad, one big mashup of radically dense nutrition. Jam packed with antioxidants, phytochemicals and healthy fat, its sure to smack down anything that dares to ail you.

2 bunches organic kale, stems removed (reserve for juicing)

Juice of 2 organic lemons

1/4 cup coconut oil

1 TB acai powder (keep reading cupcake, you can get it at any good health food store, Amazon, or Vitacost)

1/4 cup goji berries, chopped

Unsweetened flaked coconut

Salt to taste

Chopped almonds for garnishing

Shred kale, add lemon juice and massage in. Melt coconut oil, mix in acai powder and salt and mix into salad. Stir in goji berries, coconut and salt and topped with chopped almonds.  Let rest in fridge for 1 to 24 hours before serving.

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