503-705-4762

Blog

Mother’s Day is This Sunday May 13th, 2012

You have less than one week left to take advantage of Fluid’s Mother’s Day Special!

 

 

Mother’s Day is this Sunday May 13th. Treat her to Fluid’s signature movement + massage treatment

Ninety minutes of pampering for $80!*

 

We start with thirty minutes of Pilates and Yoga core strength and flexibility work followed by a sixty minute relaxation massage using her choice of essential oils.

Call or email Anne for your customized gift certificate. What could be easier?

503-705-4762

Anne@FluidPortland.com

*This is a $30 savings.  Special rate available through May 13th.  Mom has one year to redeem her gift certificate.

Spring Asparagus Pesto

I’m on roll with the asparagus recipes, what can I say – it is one of my favorite vegetables and is in season now.

Pesto literally means paste. It is traditionally prepared by crushing pine nuts and garlic in a mortar and pestle, then adding basil, salt and olive oil. I prefer walnuts (and the use of a handy dandy food processor). While this recipe uses asparagus you can also experiment with basil, cilantro, arugula or throw in a sprinkle of hot pepper flakes if you are in the mood for spicy. Try this over pasta, baked potatoes or steamed veggies for a quick and easy meal.

Asparagus Pesto

  • 1lb of fresh asparagus
  • Ice bath (large bowl in the sink filled with a few ice cubes and water)
  • 1/2 cup of walnuts
  • 4 garlic cloves
  • 1/2 cup of freshly grated Romano or Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste

1. Rinse the asparagus and snap off the woody ends.

2. Steam asparagus stalks for 5 minutes, or until the asparagus is bright green and fork tender. Remove from heat and plunge into ice bath. Chill for a few minutes, then strain.

3. Place the walnuts in the bowl of a food processor and pulse. Add the garlic, cheese and asparagus and pulse again. Slowly add the olive oil and pulse until blended. Add salt a pepper to taste and pule a few more times. Go easy on the salt as the cheese will be salty to begin with.

Store in the fridge for up to a week.

 

The April Five

Looking for some new moves this month? Fluid Movement & Massage offers five moves each month that incorporate yoga, Pilates, and strength work to help you increase your strength and flexibility. We suggest you do at least one minute of each of these every day.

The April Five

 

1) Leg Pull Back:

  • From seated, press up to a reverse plank with hands under your shoulders and fingers facing forward.
  • Exhale as you lift one leg; inhale as you lower your leg back to the ground.  Switch sides.
  • Shoulder stretch, core strength, hip stabilization.

2) Double Leg Stretch:

  • On your tummy, hands behind your back.
  • Exhale as you kick both legs in, then inhale as you extend arms and legs and reach out through your chest.
  • Back extension, shoulder stretch.

3) Swan Dive:

  • Start from a plank with knees down.
  • Slowly roll down through your spine onto your pelvis, lower belly then lower ribs.
  • Press through your hands to come back up to a flat back position.
  • Keep abdominals turned on; think of getting longer instead of gripping with your glutes.
  • Strengthens spine extensors, arms, and tummy.

4) Crescent Lunge:

  • From standing, step your left foot back into a lunge with your left heel off the ground.  Press into the ball of your back foot as you lift your inner thigh towards the ceiling.  Right knee stays over your right ankle.
  • Lift arms up towards the ceiling and lift your chest to come into a small backbend.
  • Hold for one minute then switch sides.
  • Hip stretch, balance, leg and back strength.

5) Bow:

  • Lying on your tummy.  Grab your right foot with your right hand and pull your foot towards your hip.
  • Slowly start to lift your foot up to the ceiling.  Hold here for five breaths then switch sides.
  • Quad/ hip flexor stretch.

Have questions about these? I will gladly take you through these exercises or answer any questions you have, just give me a call.

~Anne 503-705-4762

Fluid Book Review “A Year In The Village of Eternity” Asparagus Frittata recipe

I am reading “A Year In the Village of Eternity” by Tracey Lawson. She describes her time spent in Campodimele Italy where the residents have gained fame via their unusually long lives. Most residents enjoy a quality of life not seen in other cultures including low incidents of common diseases like high blood pressure and high cholesterol, leading healthy vibrant lives into old age. Can you imagine your 80 year old grannie riding her vespa up and down cobblestone streets to tend to her olive trees, feed her chickens and gather fresh eggs for breakfast?

What I love about this book is each chapter includes several recipes from the locals, including this asparagus frittata recipe. You will have to read the chapter “Looking for Mamma” if you want to learn more about the hunt for the elusive green stalks – evidently very similar to truffle hunting. To prepare the asparagus the author suggests you hold the root end of the spear, snap off the tip and continue snapping down until you come to the root end which you discard. I don’t know why I never thought of doing this but it makes much more sense than snapping off the ends then chopping them into pieces.

Wild Asparagus Frittata:

  • 20 wild (or young fresh green) asparagus spears
  • olive oil
  • 10 fresh organic eggs
  • sea salk
  • flat leaf parsley

Wash the asparagus, drain them and snap into pieces as described above. Heat a few tablespoons of olive oil in a non stick pan over medium/ high heat. Cook the asparagus for two minutes. Meanwhile crack the eggs into a bowl and add a pinch of salt and a handful of parsley and beat vigorously. Pour the eggs into the pan and cook for about four minutes. When the underside of the frittata is golden and crispy remove the pan from the heat, place a plate over the top and quickly flip the pan so the eggs are now cooked side up. Slide the frittata back into the pan and return it to the heat. Cook for another minute, then slide it onto a plate. Slice it into squares and serve either warm or at room temperature. Serves four to six.

Recipe adapted from “A Year In the Village Of Eternity”