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 Amy Reed, who teaches at 8 Limbs Capitol Hill. She is the Monday/Wednesday 6:30am goddess and will add a Tuesday 4pm Level II Flow class in February. Join Amy to learn about the Origins of Yoga in her February 16 workshop about the history and philosophy of yoga.
Teacher Name: Amy Reed
Practicing Yoga Since: 1998
Teaching Yoga Since: 2004
Where do you teach? 8 Limbs on Capitol Hill
Hobbies/interests: Hiking, cooking, travel, reading, enjoying all forms of art, meditation
What non-yoga book are you reading/did you recently read? Parenting from the Inside Out by Dan Siegel & Thinking Fast & Slow by Daniel Khaneman
Yoga book you recommend: Yoga Body – The Origins of Modern Posture Practice by Mark Singleton
Favorite yoga practice/pose and why: I am currently obsessed with all ab work, so Navasana, Ardha Navasana, & Forearm Plank because they make me feel strong and integrated!
One secret that helps you stay healthy: Weekly meal planning & preparation, so that I don’t wind up snacking or going out to eat all the time. When I plan & cook for myself I feel more nourished and grounded and I eat better.
Currently inspired by: Ayurvedic Cooking
Vegan, Gluten-Free Chocolate Chip Cookie Dough Balls
2 1/2 C blanched almond flour
2 Tb arrowroot powder (you can probably sub a little coconut flour or extra almond flour if you don’t have it)
1/2 t baking soda
1/2 t salt
1/3 C agave (or honey)
1 tsp almond extract
1 1/2 Tb vanilla
1/2 C dark chocolate chips or carob
1) Mix dry ingredients.
2) Mix wet ingredients, add to dry.
3) Using a tablespoon measure or mini ice cream scoop that has been run under water (to keep dough from sticking), spoon balls of dough onto parchment-lined baking sheet.
4) Pop in the oven at 350* for about 10-15 minutes (until lightly browned on the tops).
5) Remove and let cool.
Posted by: 8 Limbs