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Illuminartyoga E-News
Issue # 20: January 1st, 2006
Blue Jay by Sue-Anne
Winter Yoga Session
Happy Holidays! I hope you enjoyed some down time spent with family
and friends.
Classes resume the week of January 9th. I am keeping the same schedule
except for the class in NDG which will now be Tuesday nights at 7 PM instead
of 6 PM to allow those who work late to join us. I hope to see you soon!
Goal Setting
At this time of year we often think of changes we'd like to make. I try to work
on goal setting as often as possible. I follow the guidelines from the book
The Dynamic Laws of Prosperity by Catherine Ponder. Here are some of her suggestions:
Write out desires for 6 months hence.
Write out desired achievements for each of the 6 months.
Mentally imagine that plan as fulfilled.
List the amount of money you wish to earn for the day, week, or month.
Each week add to the lists or change your lists, expanding your desires or crossing off desires that no longer appeal to you.
Spend at least 15 minutes a day pouring out your verbal prayers and blessings upon your listed desires and goals.
Work daily on your list, revising, changing and expanding them.
Place a time limit and definite dates by which you wish to fulfill your desires.
Do not wonder, doubt or question how your goals are to be fulfilled.
Constantly affirm their perfect fulfillment.
I find that the more time I devote to this process, the more success I have in
achieving my goals. By following this method I have created many things in my
life, such as a wonderful new relationship and increased prosperity.
Though, sometimes things "fall apart" in order to make room for something better.
Try this out for yourself, be very specific in what you want, be ready for
change and let me know how it works!
I look forward to seeing you!
Sue-Anne
Vegetarian Recipe
I've made my sister's dip many times for veggies and dip and often people
ask for the recipe.
Karen's Dip
1 package Club House Salads'n Dips Country Herb dip mix
1 small container sour cream 250 ml (can be low fat)
3 tbsp plain yogurt
3 tbsp mayonnaise
Juice of ½ lemon
1 clove garlic crushed
2 shalotts minced (optional)
¼ cup chopped parsley
½ tsp Dijon mustard
A little bit of freshly ground pepper
Mix all ingredients together, let sit a few hours or overnight before serving.
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