Teacher Highlight: Rebecca Ray | Source Yoga

Rebecca Ray has been a part of the Source Yoga Community since 2006, first as a student, then as a teacher. She has spent the last 2 years in deep study of yoga, earning not one, but two 500 hour teacher training certificates, most recently with well-know and respected teacher, Jason Crandell. Look for her more on the schedule in the next few months, and then co-leading the upcoming Yoga Teacher Training.

Practicing yoga since:

Teaching yoga since:

Where/when do you teach?
I’m currently subbing classes at Source Yoga with a regular class coming to the schedule in the New Year. In 2017, I will also be co-leading, with Erin Joosse, Source Yoga’s first 200-hour Yoga Teacher Training program.

I love being physically active and enjoy the challenge of Cycling and TRX. Spending time with friends for a day out boating the Sound or laughing nonstop playing card games or dominating the shuffleboard at The Parkway nourish my soul. By far, my favorite “hobby” is Sunday morning brunch (including unlimited mimosas) with my husband discussing life.

What non-yoga book are you reading/did you recently read?
I’m just finished Love Warrior by Glennon Doyle Melton. It is one of the most authentic, honest and touching stories I’ve read in a long time. After reading the book, I was inspired to take the online course “Wisdom of Story” by Glennon Doyle Melton and Brene Brown. I highly recommend the book and the online course.

What yoga book do you recommend?
In preparation for the 2017 yoga teacher training, I’ve been reading a lot of books on Yoga anatomy and mindfulness practices. My favorite Yoga anatomy book is “The Key Muscles of Yoga: Scientific Keys, Volume 1” by Ray Long. My favorite mindfulness book is “Real Happiness” by Sharon Salzberg.

What’s your favorite yoga practice/pose and why?
It’s no secret to anyone who has practiced with me that my favorite Pose is Ardha Chandrasana (Half Moon) and it tends to make a regular appearance in my classes. I feel strong, open and free in this challenging balance pose.

What’s one secret that helps you stay healthy?
Rest, rest and more rest.
For many years, I pushed myself hard on and off the mat which led to injuries and illness.
Now, I allow myself to rest often to keep my body/mind healthy and strong.

What’s something that currently inspires you?
The journey that Erin and I are on to create Source Yoga’s first yoga teacher training program. I’m excited to create a training that provides a blend of strong anatomy, alignment, classic yoga philosophy and mindfulness practices.

What’s your favorite place to travel?
My second home is San Francisco. My husband and I traveled there for the first time over 10 years ago and fell in love with everything about the city. We travel to the City by the Bay often to enjoy “living” there as tourists. In 2016, I spent a great deal of time there earning my (2) 500-hour advanced teacher training certificates from the Yoga Tree and the Jason Crandell Vinyasa Method. As I answer this question right now, I’m back down in San Francisco for a yoga workshop on “Stabilizing the Sacroiliac and Lumbar Spine in Yoga” with my main teacher Jason Crandell and my physical therapist Harvey Deutch. I’m excited to bring back the information from this workshop to the Source Yoga community

Anything you want to share with our community?
One of my favorite quotes….
You must live in the present, launch yourself on every wave, find your eternity in each moment. Fools stand on their island of opportunities and look toward another land. There is no other land; there is no other life but this.
― Henry David Thoreau

Can you share a favorite recipe?
It’s that time of the year again when all things are turning up pumpkin, so this is on my favorite fall treats

Pumpkin Chocolate Chip Oatmeal Blondies
6 tablespoons coconut oil or coconut butter, melted (I do a split between the oil and applesauce to reduce calories)
1/2 cup packed brown sugar
1 teaspoon vanilla
1 egg or substitute
1/2 cup pumpkin
3/4 cup + 2 tablespoons oat flour
1-2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup dark chocolate chips or Enjoy Life vegan chocolate chips
1/2 cup walnut pieces (optional)
Preheat oven to 350 degrees. Spray 8×8 square dish with nonstick cooking spray and set aside.
In a large bowl, mix coconut oil and brown sugar together. Stir in egg, vanilla and pumpkin. Pour in all dry ingredients and stir until just combined. Stir in chocolate chips. Spread dough evenly into prepared baking dish. Bake 20 minutes or until toothpick comes out clean. Remove from oven, cool 5-10 minutes, cut into bars and serve warm.

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