Thrive Yoga, with Ruth Cohen

Winter newsletter and Friday Yoga info - https://mailchi.mp/c24e64ca16c8/winter-newsletter-and-friday-yoga-info

Still baking bread, still making feta, these have become part of the rhythm of my week....stay tuned for fermented lime pickle, a part of my yearly rhythm, it's that time of year again.

Ready to go

I am honored to help organize this event in March, an opportunity to experience a rite of passage, dwell with others for 3 days...Lifespan Rites is excited to bring facilitators from Rites of Passage Foundation to share their wisdom and experience.

Welcome back to your Yoga practice. - https://mailchi.mp/088347cc7a58/welcome-back-to-your-yoga-practice

Thrive this Spring: Term 4 Yoga classes. -

Thrive this Spring: Term 4 Yoga classes.

Pizza night, still happens every Friday, this week, kale, onion, chili and olives

Introduction To Fermented Foods | Tastesandtales Thrive With Ruth

***It's back! *** New timetable out now *** It's back *** Wahoo

"When I leave Flourish after a Te Māmā session I feel re-energised and inspired to be the best version of myself for me and family." Jane.

Come and join us - all welcome - In exchange for a koha (contribute what you can)

Te Māmā Women's Wellbeing Sessions every Wednesday during school term.
12pm to 2pm

If it's just you, then feel free to just turn up - no need to book.
If it's you and a little person, please email us so we can have enough loving arms ready to receive your gorgeous taonga.
Childminding at $15 per child or $20 a family.

[email protected]

Interested in finding out about fermented foods? come along to this talk in June, walk away with a sauerkraut sample.

Introduction To Fermented Foods | Tastesandtales Thrive With Ruth

Welcome Back! Term 2 Yoga classes. - https://mailchi.mp/ba2f7e810d50/welcome-back-term-2-yoga-classes

What is this all about? these beautiful daikon radishes are on their way to being fermented with a paste of garlic/onion/ginger/chillies/other secret ingredients. Join me tomorrow online 9pm NZ time and we can talk fermented foods.

Only a few more days to go for this event, secure your FREE spot now

https://lafig.com.au/rl/free-event-fermented-food-basics-for-gut-health/63cf78f5-2f7c-4d66-bc63-51edb10bff63/round-table

Looking forward to this session, I love introducing fermented foods in a fun way to people.

I will be hosting a round table session online with La Fig on April 19th, together we will explore some basic facts about fermented foods and practical ways to bring them into the rhythm of your life, this is a FREE event, join me https://lafig.com.au/rl/free-event-fermented-food-basics-for-gut-health/63cf78f5-2f7c-4d66-bc63-51edb10bff63/round-table

Last week I had the pleasure of chatting with Rex for his show Colours of the Heart on Access Radio Taranaki 104.4 FM we spoke about many things, accessible Yoga, fermented foods and family, if you have a spare half hour, here's the link

Colours of the Heart 02-04-2023 Ruth Ruth celebrates her fullness, her body, her family and her practice as a yoga practitioner.

People often ask how long you can store vegetable ferments.
Here is a jar of daimon radish that I stored in a cool dark space, I made in mid Nov, you might be able to see the date in the photo, it is now mid March. It tastes yummy.
A great addition to the home made burger and buns that my son made for dinner (proud mama moment).

Pizza night! It's been a while since I posted, this week yellow capsicum, zucchini, feta and kale....yum

Booked my spot today!

Conference — TCTSY • Trauma Center Trauma Sensitive Yoga 4th Annual Conference on Trauma & Embodiment (Online) April 8 & 9, 2023 The conference agenda presents yoga, movement, and mental health facilitators delivering compelling keynotes, movement breaks, and breakout sessions, covering the application of trauma research in various contexts in which treat...

Yoga classes start up again next week! So excited to see some of you again on the mat and meet some of you for the first time. Contact me to book your spot, class sizes are small in order to meet individual needs. Feel free to get in touch with any questions.

Do everyday tasks and movements cause you pain? Joint and muscles under strain? or maybe you would like to move with more ease. Come along to Thrive Yoga with Ruth, and together we can learn to move in ways that strengthen muscles and support your joints. Practicing the Yogic art of listening to your body.

Curious about how to make sauerkraut, kim chi or what fermented foods in general? Want to learn how to make them but not sure where to begin? Maybe you have experience and want to deepen you knowledge.....come along to a fermented foods party, learn the basics, some of the science behind it, and most importantly , turn a chore into fun.

I often post about fermented foods parties that I facilitate as the food branch of Thrive with Ruth. But what is the origin story for this idea?

About 12 years ago I got a text from a friend of mine, she had just harvested 26 cabbages and needed help turning them into sauerkraut. I called a sauerkraut party.
People came, some with a cabbage or two(or 5), some with a cutting board and knife. We had a lovely afternoon together, connecting, laughing, chopping, salting, problem solving....it was magical. Everyone left with at least one jar.

That sauerkraut was super yummy with all that love and joy and laughter poured into it by many hands.
A few years later I had 25kg of radishes dropped at my door. Staring at those radishes I remembered those 26 cabbages years ago. I remembered the joy of that afternoon.

I realized, fermenting and preserving food is a communal activity. Not only does it make it easier, many hands make light work, but it makes it fun and deepens community connections.

I don't want to be stuck in a kitchen by myself with 25kg of radishes. I do love fermenting vegetables and do it regularly at home in small batches, it is an expression of my creativity. The height of that creativity is sharing it with others.

So next time you have an abundance coming out of your garden, or it's the height of the season for your favourite vegetable, get in touch with me, gather your friends....and throw a party.

Classes start up again on 7th of Feb, email me to book in [email protected]...see you soon.