Hello Friends,

I hope this message finds you well—and that you’re holding this precious life as the one that truly matters. We don’t know what comes after, so please don’t waste time. It’s a gift.

Lately, I’ve been finding joy in the garden. I have tomatoes growing, along with basil, green onions, and chamomile. Getting my hands in the soil and watering the plants has become a quiet, nourishing ritual. I’ve also been visiting the farmers market weekly and cooking almost every day. It’s a rhythm I really cherish.

I also have some exciting news to share:
I’ve rented a new space of my own here in Fremont! It’s a cozy, light-filled spot where I’ll continue offering Yoga, Pilates, and wellness sessions—both online and in person. I feel incredibly grateful to be supporting myself by doing what I love most.

How about you?
What have you been up to lately? I truly hope you’re feeling well and at peace in your life. And if not, I want you to know—I’m here, and always just a message away.

It’s been a long while since I last sent a newsletter. I stepped away from tech for a bit—I needed the space to realign and recenter. But I’m back now, and honestly? I’m so excited to reconnect with you.

I’ve continued teaching Yoga and Pilates and have recently returned to teaching in corporate settings too. With each breath and each class, I’m reminded why I do this work.

I believe I’m here to help people find strength from within and live a life rooted in purpose and meaning. It may sound cliché, but it’s the truth I live by. Without a sense of connection—within ourselves and with each other—life can feel hollow.

So much is happening in the world, and time feels like water slipping through our fingers. That sense of urgency—the desire to live fully and meaningfully—is what brought me back to this community… and back to where I left off.

Something to Support You Right Now

I recorded this gentle meditation for grounding and connection—something you can return to anytime.
YouTube

A Recipe from My Kitchen

Portobello Mushrooms with Artichoke Pesto

Ingredients:

For the Mushrooms:

• 2 large Portobello mushrooms, stems removed and gills gently scraped
• 1–2 tablespoons olive oil
• Salt & pepper to taste

For the Artichoke Pesto:

• 1 can (14 oz) artichoke hearts in water, drained
• ¼ cup raw cashews (soaked for 10–15 minutes if not using a high-speed blender)
• 1 garlic clove
• Juice of ½ lemon
• Handful of fresh basil (about ½ cup packed)
• 2–3 tablespoons olive oil
• Salt & pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Prepare the mushrooms:
   Brush both sides of the Portobellos with olive oil and season with salt and pepper. Place them gill-side up on a baking sheet lined with parchment paper.
3. Make the pesto:
   In a food processor or blender, combine the drained artichokes, cashews, garlic, basil, lemon juice, olive oil, and a pinch of salt and pepper. Blend until creamy but still textured. Taste and adjust seasoning.
4. Fill the mushrooms:
   Spoon a generous amount of artichoke pesto into each mushroom cap.
5. Bake for about 20–25 minutes, or until the mushrooms are tender and juicy.
6. Serve warm and I serve with a simple salad on the side. It's delicious!

More updates coming soon, including new classes and offerings. Until then, thank you for being here—and for walking this path with me.

With warmth,
Angela