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 Jonna Bracken, who teaches Saturday and Sunday afternoons at 8 Limbs West Seattle and in the 8 Limbs Summer Intensive Teacher Training. Join Jonna to kickstart your Home Practice in her workshop on March 9.
Teacher Name: Jonna Bracken, ERYT-200
Practicing Yoga Since: 1995
I took my first class in India while attending a friend’s wedding. We could choose from tennis, weightlifting and Yoga. I chose Yoga and was hooked after my first class!
Teaching Yoga Since: 2000
The first class I taught I was terrified. I was in Thailand and the Yoga teacher had departed the previous day. It was either I teach or no Yoga. It went pretty well and that was the beginning. Once I returned I started teaching at 8 Limbs.
Where do you teach? West Seattle 8 Limbs on Saturdays from 4:00-5:15, a restorative class, and Sundays from 5:00-6:15 an all levels class. I teach weekly corporate and private classes and also in the 8 Limbs 200-hour Summer Intensive Teacher Training.
Hobbies/interests: Gardening, sewing, all around craftiness and shopping at Goodwill. I love being outside and hanging with my Pomeranian, Cricket .
What non-yoga book are you reading/did you recently read? I’m currently reading Life After Death by Damien Echols
Yoga book you recommend: Light on Yoga, BKS Iyengar. This is the hardest question, there are so many amazing books, but to choose only one would be the all time classic.
Favorite yoga practice/pose and why: Supta Padangusthasana series because I can lie down while I clear the tension from my body (especially my feet!) with much less exertion. A solid 20 minutes will deliver amazing results!
One secret that helps you stay healthy: warm lemon water
Currently inspired by: longer hours of sun and the richness of healthy dirt with lots of worms getting ready for spring
Anything you want to share with our community? Practice Restoratives!
Favorite recipe? Great winter veggie dish:
Orange-braised carrots & parsnips
1 pound carrots with greens attached
1 pound thin parsnips
1/3 cup small diced shallots
2 teaspoons grated orange zest
1 ¼ cup orange juice
¼ cup olive oil
6 sprigs fresh thyme
pinch of red pepper flakes
salt & pepper to taste
2 tablespoons minced parsley
Preheat oven to 275 degrees. Place carrots and parsnips in a Dutch oven that’s large enough for the veggies to lie flat. Add shallots, orange zest, ¾ cup orange juice, olive oil, thyme, red pepper flakes, salt and pepper. Put the pot on the stove and bring to a boil over medium-high heat. Cover tightly and transfer to the oven. Cook for 1 ½ hours or until the veggies are very tender. Add remaining orange juice and parsley. Serve hot, warm or at room temperature.
Posted by: 8 Limbs