GLOW Yoga & Wellness

No “summer body” panic here. No 12-week shred. No fads.
Glow has been serving San Francisco now for 15 years, because our program works. No burnout, no extremes, just sustainable strength, recovery, mobility, consistency, and community that people actually stay with.

We believe in fitness routine you can use for decades. Fitness to build muscle. Protect your bones. Support your nervous system. Stay independent. Feel energized. Move well not just now, but more importantly at 60, 70, 80 and beyond.

This is longevity fitness.
Slow enough to sustain. Strong enough to change your life.

We’re not here to help you “get skinny for summer.”
We’re here to help you build a body that carries you powerfully through life.

If you need a reliable routine for life - please join your welcoming neighborhood community🌱🌳

Sending you love, health and love,

Natasha

North Beach | Russian Hill | Nob Hill

For this lentil salad, you want the tiny lentils, such as the black lentils called beluga, or small heirloom lentils du Puy, or Castelluccio lentils from Umbria. These lentils keep their shape and great texture when cooked.
This is an unusually nutrient-dense salad because it combines:
* very high fiber (20g/serving)
* substantial plant protein (20g/serving)
* slow carbohydrates
* healthy fats
* lots of polyphenols and minerals
These lentils are especially rich in:
* iron
* folate
* magnesium
* potassium
* resistant starch

Ok ok, heres the Recipe:

BOIL THE LENTILS (30min max)
1 pound (about 2 cups) of lentils
1 onion
A large thyme sprig
A bay leaf
(Discard onion/herbs after boiling)

PREP THE VEGG IN A PAN (Mirepoix)
2 tablespoons olive oil
1 large onion diced
4 diced carrots
2-3 stocks of celery diced
salt & pepper

FOR THE VINAIGRETTE
1 teaspoon of grated orange zest
5 tablespoons sherry vinegar
½ teaspoon salt, or to taste
2 teaspoons chopped thyme
5 tablespoons extra virgin olive oil

FOR GARNISH
1 cup sliced scallions
½ cup chopped parsley
¼ cup chopped mint
(Or at least just parsley!)