8 Limbs is pleased to publish monthly Teacher Profiles to help you to know and learn from the amazing group of 8 Limbs Yoga Teachers. This month we profile Chiara Guerrieri, an 8 Limbs teacher since we opened 8 Limbs Wedgwood in 1999. Chiara was one of the 8 Limbs teachers featured in the HD Yoga video that will be released very soon as a regular format DVD (see photo below).
Teacher Name: Chiara Guerrieri
Practicing Yoga Since: 1983
Teaching Yoga Since: 1998
Where do you teach? 8 Limbs Phinney Ridge and Wedgwood, and the Gates Foundation through 8 Limbs’ Yoga at Work Program.
Who/what are your teachers? I have studied with Bob Smith, Ana Forrest, Shari Friedrickson and Donna Fahri. I am currently studying under Rod Stryker.
Hobbies/interests: Argentine tango, dancing in as many ways as I can, my garden, daily walks, appreciating beauty, engaging with creating beauty around me, deep, deep conversations, taking responsibility for my life, traveling to far away places and getting new perspectives.
What non-yoga book are you reading/did you recently read?
The last one of The Outlander series (number 7!) by Diana Gabaldon
Wired for Love by Stan Tatkin
The Seat of the Soul by Gary Zukav
Yoga book you recommend: Kundalini by Robert Svoboda
Favorite yoga practice/pose and why: Bandha practice, because it helps me stay grounded while building my capacity for more Prana and more Shakti.
One secret that helps you stay healthy: I only eat food that I enjoy and that is good for me!
Currently inspired by The following inquiry: “When I resist anything in the moment how does that live in me?” Then by connecting with how conflict lives in my body, as “issues are in the tissues” by using the Soulmat as a physical tool and using Nonviolent communication principles as a guide toward liberation.
Anything you want to share with our community? Liberation and service seem at the same level in my hierarchy of values.
Kerala Fish Stew (recently learned in Kerala)
Sautee garlic, ginger and onion in coconut oil.
Add a smattering of mustard seeds and fenugreek.
Add Turmeric powder and chili powder.
Add a cup of water and salt.
Add chunks of halibut until they are nearly cooked (not more than a few minutes!) and add enough coconut paste or coconut cream to add some creaminess to the sauce.
Enjoy with a side of steamed spinach!
Posted by: 8 Limbs