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I Do For Shore


I Do For Shore

Just as the sun peaked over the horizon, the mother of the bride gently placed the sole of her foot to her shin, brought her hands to hearts center and into prayer, and then slowly moved them above her head. Finding tree pose, she grounded down into the sand, and deeply inhaled gratitude and peace. She was relaxed, still, and prepared to flow through the day. Her feet were on the same shore where she raised this beautiful girl, and she gazed across the water to the piece of land where she would soon give her daughter away.  

There was no coincidence the bride’s wedding color was indigo. This is our third eye chakra, inner state: I know. She moved through this magical day knowing she found the love of her life. 

The bridesmaids laughed as they made their way across the grass, barefoot and onto the sandy beach. They laid out their mats in a straight row, with the bride at the center, just inches away from the slowly rolling waves. 

Emerging into the morning light, wearing all white, the bride joined her girls and was ready to flow. She smiled, gathered a few shells from the beach, and began to ease her way into some lovingly sequenced asanas. The group moved into lizard pose and breathed right into their hips. This position opened up a lot of emotional energy centers in preparation for an entire day filled with love. Pushing back into a final down dog, we paused here to stretch the souls of our feet, gearing up for a night of dancing. The ladies eventually found their way onto their backs and landed right in savasana.

The mother of the bride and the maid of honor extended out a loving and comforting touch to one another, the breath started to slow, and lavender and salt water were the only scent that hovered gently in the air. Stillness was found…right here.

As we flowed from From Mat To Table we raised our glasses, full of the bride’s favorite smoothies, for the first of many toasts that today: I know love. I feel love. I am love. 

The table was set for a beautiful brunch with a champagne glass of prosecco and fresh squeezed juice at each seat! We passed the quiches family-style. Just a few of the bride’s favorite combinations: goat cheese and roasted red peppers; roasted leeks, artichoke hearts and prosciutto; lobster, gruyere and chives; and a shoreside harvest of seasonal vegetables. This meal carried the ladies through their day, so we balanced it with some love-knot breads and muffins loaded with healthy seeds and nuts, and mini chakra-healing fruit and mint skewers.

From Mat To Table was honored and grateful to share space in this sacred day. 

Namaste beautiful people. We see your love, light and grace. 


Chakra Healing


Chakra Healing

The smell of sage danced through the air, cleansing space for the yogis as they arrived. Optional body paint was displayed in the art gallery, and we invited the group to join and feel their way through colors that were speaking to them. One guest needed some solar plexus loving (that part of your body that screams, identify, independence, and craves the warmth of the sun)…so we passed her the yellow paint!

In the background our guest yoga instructor, Jen Lyons, shook out a cloth and mindfully displayed a collection of crystals and gems. The outdoor patio was ready for meditation and a gentle journey. 

Painted like warriors, dazzled in all of the bold and bright colors, we streaked our faces, arms and legs. Some dared greatly and covered their entire bodies. It was here, that all the colors of the seven chakras manifested in physical form, just before we offered space to open and heal these energy centers through our yoga practice.

The yogis were carefully guided into unique asanas that would cater to each chakra from perineum to the crown of their heads. As we found our way up to our heart, we thought green, just like the rolling hills around us. We opened the space just a little bit deeper and allowed the light to radiate before moving on to the next posture. 

Eventually the group moved onto their backs, and the warm breeze sent them deeper into meditation. Our instructor took the group on a journey, visualizing some unfamiliar spaces, feeling the breath, and relaxing the entire body. As she spoke, her voice gently echoed in the distance. Butterflies floated around (spirit guides to some) and sound bowl healing filled the area. Crystals were carefully placed on the chakras of each yogi offering deeper healing. A few smiled, some sighed, and others allowed tears to roll down their cheeks. 

Very slowly, but surely, we nurtured each and every chakra of these physical bodies that hold our mind and spirit. Easing our way from the mats, and gently coming back to the present moment, the yogis gazed out over the sunlit farm. The baby blue sky and rich green fields seemed to go on forever.  

We offered up endless gratitude for our final gathering of the summer, bowed forward, and eventually flowed as a group From Mat To Table.

Around the art gallery the group began to graze on dishes that would nourish, heal and cleanse their chakras. A family-style feast of rosemary flatbreads, rubbed with roasted garlic and topped with colorful vegetables and juicy figs to feed our lower chakras: red, yellow and green. And, as we moved around the room we found bold hues and salad stacks, this time feeding our upper chakras: blue, indigo and purple. All of these flavors were intended to heal those energy centers we just opened. So we continued to dine on a roasted beet, goat cheese, arugula and quinoa salad; layered fresh buffalo mozzarella, seasonal tomatoes and basil clipped from the garden; and delicate stacks of roasted zucchini, orzo, purple eggplant, feta and micro-greens.

And on that warm summer afternoon, we sampled tea and toasted to a wonderful chapter with Heron’s Meadow Farm. 


We gathered. We loved. We gracefully healed. And at the end, we felt kinda warm and free inside. The afternoon gave us time and stillness to receive as much love as we put out into this world. Namaste beautiful people. Namaste.


Love + Gratitude


Love + Gratitude

There was a sweet, soft, summer breeze, and the tiki torches and candles burned a gentle blaze of orange and yellow, just as the sun painted the sky. 

As the yogis arrived, they set up their mats facing the horizon ready to breathe their way through a vinyasa practice.

Grateful to be back on the east coast, Molly opened up with some prana, breath-work, that helped slow dooooooownnnn the group’s breathing as a whole. And, like, so, unhurriedly…helped them find their way from their busy work-week right into the present moment.


Let us groove to some acoustic tunes, and flow in and out of some hip openers. Let us play with edges and energetic balancing postures, and seek to find the balance between effort and ease. Let us feel the deep tempo of the tribal drums, as we ring out unwanted energies. Let us move into a final inversion, and then find stillness in savasana. 

And just as the sky turned to dusk, the fireflies made an appearance and the group flowed their way…From Mat To Table.

Awaiting them inside the art gallery, were rows of perfectly-plated roasted kale salad. Each dish had layers of pine nuts, goat cheese, raspberries and a little balsamic-honey drizzle. The group began to sip on tea, grown just feet away from their yoga mats. And the energy in the room started to buzz as we connected with some familiar faces and a few new souls.

The night was clear, the stars were out, and everyone eventually found their way back out to the patio. We toasted to the marriage of From Mat to Table and Heron’s Meadow Farm; and, raised our glasses to the endless gratitude and magic that is created each time community is brought together.

Laughter echoed throughout the backyard as the family-style summer pasta was passed around the table. Our hearts and bellies couldn’t be any fuller. But, there's always room for dessert! An assortment of homemade, colorful, chakra-balancing, ice cream sandwiches were centered on each table. And then the sky turned from teal, to orange, to indigo, and finally black. 

Connection, community and healing are the pillars of From Mat to Table. 

We send our love and light right back out into the universe and bow our heads to the divine for sharing this space. We hope you'll join us and take part in the magic as we flow under the stars again on Thursday, August 30th with Sarah Mayhew. 

Limited Tickets Here

We wouldn't be exactly where we are without our partnerships. Our light and love honors Whole Foods - Columbia, Roots - Clarksville and Boarman's Market - Highland. Namaste Beautiful People. 



Rise to Shine


Rise to Shine

We set up our mats, facing the beautiful Eastern sunrise. A few yogis arrived a little early to start sampling tea and begin a gentle meditation. As we overlooked the farm and pond, we took a few moments to just be still. Pause. Eyes closed. And breathe. 

A huge hug of gratitude to Danielle Beyers who led us through a gorgeous vinyasa flow. Many moments were offered to ourselves, the strength of this community, and the bounty from Mother Nature! All levels of yogis moved together in unison. And when we finally made our way back down to our mats for savasana, we were greeted with a gift: both a lavender massage and a mist of rain from Mother Earth Herself. Namaste beautiful babes. 

When we started to awaken our bodies, the sunlight began to burn through the clouds and warm our skin. We came to a seat, learned a little about the meal we were about to make, and the locally grown tea that sprouted just a few feet away from our yoga mats. And then we flowed From Mat To Table.

As we gathered around the large community table, we began to let the colors and aromas permeate our senses and our eyes decided how to build our own Açaí bowls. The options included kiwis, bananas, strawberries, blueberries, blackberries, coconut, chia, almonds, heart hemp, granola and sunflower seeds. We nibbled on a few breakfast breads packed with antioxidants, protein, fiber and essential vitamins and minerals. And continued sampling a variety of tea hand-blended right here at Heron’s Meadow Farm. 

We hold the power to Rise and Shine everyday. Together, and through this beautiful practice, we flowed freely and entered the beautiful weekend to serve lovingly to all creatures everywhere. 

Peace. Love. And Blessings.


One Planet


One Planet

Like we say after each event, ‘No this one was our favorite!’ We are quickly learning that you don’t have to have ‘favorites.’ Life is all about balance. Like evenly giving across all of your needs, but not forgetting about yourself. Our body is One Planet, mind, body and spirit. 

As we entered into the partnership with Whole Foods, we immediately felt connected to their values: good food that’s locally sourced, with as many wholesome ingredients as possible, and to try, with every piece of your being, to support local businesses. They took that business model one step forward when they established the Whole Planet Foundation

The Whole Planet Foundation sources microcredit loans worldwide to alleviate poverty. This isn’t done on the sole basis of money. The Foundation supports these small businesses with start-up capital, resources, and education about how to be an entrepreneur. These businesses sustain, as 97% of the loans are repaid and 87% of the loans are offered to women.

The idea of our One Planet event started here...

Let us bring From Mat To Table into some local business partnerships that can do good. If we have the opportunity to bring a community together through yoga and food and support a wonderful cause, we are moving toward a more peaceful world. We couldn't be more grateful to share this experience with both Whole Foods Columbia and the incredible media team of Doctors To You.

A more peaceful planet starts with YOU, you beautiful yogis! The event began as 21 light beings stepped onto their mats. The view allowed us to gaze over Lake Kittamakundi.  The group breathed their way in and out of a few heart openers, meditating on the idea of intentional energy toward oneness. We inhaled into a few hip openers and exhaled our way through some delicious twists, aiding digestion of an earlier meal and preparing for what was to come. Practice would not be complete without savasana hands on assists, equip with some peppermint essential oil temple rubs.

Three really loud OMS rounded out our practice and moving mediation together. The first breath: for you; the second: for the world; and, the last breath: for the universal divine that lives within each one of us.  

As we transitioned From Mat To Table, we immediately became present with the energy in the market around us. 

Appetizers were ready, and the pizza oven behind us kept busy all night. A curious crowd gathered around to peak past the chefs and see what was happening. 

We took our guests on a slow tour with six stops around the Planet. Our first visit was France where we were greeted with a slab galette loaded with fresh-gourmet ingredients. We jet-set over to Australia for a quick stop and some shrimp and skirt steak on the barbie, mate! And then we cruised North to Japan, and picked up about 16 pounds of fresh fish on the way. There were family-style platters of seared tuna encrusted with sesame seeds, served alongside of field-greens mixed with shredded multi-colored carrots and radishes. And, a few dressings were offered on the side with a dish of sautéed shrimp. 

Around this time in the evening, we stopped to talk about this event, why we we are all here (not sure we ‘truly’ understand exactly why we are here yet..), the passion that draws us all together (we get that energy), and then we breathed out endless gratitude for their support (and a breath for those across the world, and the lives we changed tonight). We wouldn’t be here without each other. 

Our two main courses came out family-style, which means we successfully landed the plane in Thailand and Portugal. (Impressive, we know.) There were dishes of coconut curry shrimp with lemongrass and turmeric, served with seasonal vegetables on a bed of rice noodles. And there were platters of skirt steak tacos, smeared with a spicy chimichurri sauce and pickled radishes. To aid in digestion, we had the group walk to their last stop, Italy. And they were pretty famished and parched by the time they arrived at a bucket loaded with gelato. Nine different flavors alongside hot-brewed espresso. It was time to create your own affogato. No one was ashamed to go back for seconds, there were too many choice to try. We are truly sorry. 

As we enjoyed the end of the evening together, we started to raffle off some pretty amazing give-aways. And, we announced we were able to change the lives of about 4.5 families with the money we raised through this experience. 

Everyone left with relaxed bodies, grateful minds, and beaming spirits.

Together, when we link arms, she has the potential. Mother Earth. One Planet. One Love…and you made it possible.

Peace and blessings,

Molly and Karli

(two humans in one big world, around 7.4 billion humans, roughly)


Feel The Love


Feel The Love

The rain came down so gently all day Saturday, which encouraged us to snuggle a little closer indoors with those we love. Our February From Mat to Table experience, Feel the Love, involved lots of snuggles, loving, touching and squeezing.

Beautiful white roses were scatted throughout the house amongst dozens of tea candles. The smell of lavender and peppermint oils hung in the air. And, the gentle buzz of conversation commenced as our community started to gather for their next adventure on a single mat, ready to dive right into the ancient practice of Thai Massage.

We started with some standing partner poses, mirroring warrior two and triangle pose together, and gently opened up the heart space. On the floor, we flowed in and out of some hip openers and breathed our way through some spinal twists.

When it was time to dim the lights and start the massages, we played rock-paper-scissors for who would get to go first. With our partner lying in Savasana, we began with the calves and slowly compressed our way to their quads. It wasn’t long before we intentionally moved our way up to the crown of the head. We offered some guidance through a few gentle neck elongations and suggestions for rubbing the temples, forehead and scalps. With assistance, we flipped our lovers on to their stomachs. Here tender loving care was paid to their shoulders, feet and hands. The practice ended with both parties feeling equally refreshed, aligned and more connected than ever. 

After a lot of physical touch, each couple exchanged a kiss, a few words of affirmation and two-by-two they flowed From Mat to Table.

In the kitchen, Karli had a the ovens, stove, slow cooker, and grill rolling with aphrodisiacs. Nothing makes a Valentine’s Day more complete than oysters and champagne. One hundred fresh Blue Point Oysters were shucked and served three ways: Raw, on the half-shell with lemons, cocktail, hot, and a mignonette sauce; Rockefeller style, with country bacon, spinach, and shaved parmesan; and, Frenched, yes…just like the kiss, and just like the soup! 

Our second course was a field greens salad with candied walnuts, an assortment of berries and homemade dressings. Some enjoyed a red-wine vinaigrette with chopped Italian herbs, and others drizzled the gorgeous pink Cupid's dressing onto their salads, a Greek yogurt-base, emulsified with roasted beets, shallots and garlic.

Our main course was homemade fusilli pasta served with a light Fra Diablo Rose Vodka sauce. The accompanying meat included a side of two different fresh stuffed sausages: spicy Italian and country-style. Herb encrusted hot buns and butter were passed, and the groups bellies were filled with so much goodness. We ended the evening with chocolate covered strawberries, espresso and a few whipped cream body shots! 

There was magic and love and so much togetherness. The more gratitude we feel, the more we realize there is an infinite supply. Namaste to each of the beautiful people who joined us, the local markets that help support our dreams, and the universe for all of the blessings we continue to receive. 

-Molly & Karli 


Ananda Bliss


Ananda Bliss

The candles gently flickered around the room. Luminous white-light bled into the space from the windows. The smell of incense and paleo santo hung in the air. And, 31 beautiful bodies unrolled their mats in a circle, ready to practice something so simple, yet so sacred: yoga. 

Molly tip toed into the center of the group, as we started our flow with a echoing round of OM's. Spines were untwisted, curled, rounded and stretched and we gently woke up our bodies. This beautiful Sunday morning groove, included a few shoulder and chest openers. And before we knew it, slowly, and in unison, our breath began to match our asana. It was simply gorgeous.

Balancing together in perfect unison, the group made their way into tree pose as one. Branches tall, hands touching, and smiles radiating all the way up to the sky. The energy was strong and united.

As we reflect, on this From Mat To Table experience, the blessings are everywhere and the warm feeling of community, one big family, is what we hold near to our hearts. 

Savasana was a 15 minute slumber, full of gentle adjustments, love, and of course, lavender essential oil. On the other side of the large wooden doors, there was a subtle clanging of pots and pans and our stomaches started to grumble as we caught a few aromas from the kitchen.

Relaxed, restored and with restful bodies, the group flowed From Mat To Table. 

We encouraged everyone to make themselves at home, snuggle into a table, next to a big comfy pillow, and continue to enjoy the warm energy and vibrations of each other's company. As bottomless plates were made and mimosas were poured, we paused to welcome everyone to 'the Table' side of this experience. 

One of the reasons this venue was selected is because the food is centered on local, fresh, and non-GMO ingredients that literally fed our mind, body and spirit. Karli talked the group through the various dishes, as we learned a little bit about the rich spices, healthy cuisine, and simple recipes. There is no coincidence Indian dishes include seven main spices, and our bodies have seven chakras. We delighted in sampling so many courses packed with coriander, garam masala, turmeric, cardamom, chiles, cumin, and ginger. As we raised our glasses with this amazing group we toasted to each other, following our passions, and a wonderful year ahead full of health and magic.

Until next time, Namaste Beautiful People.

XOXO, Molly & Karli


Elf Sushi, Elf Juice & Elf Magic


Elf Sushi, Elf Juice & Elf Magic

The crisp, clear night was so cold you could see your breath. As the guests arrived, eager to snuggle up and defrost, there was a gentle buzz of light conversation floating in the ether of the mat and the table. The yoga mats were unrolled in front of the blazing fireplace, and we let the cracking embers and light guide us through our moving meditation. 

There was a request for shoulder openers, likely from too much time spent crunched over a computer doing some last minute Christmas shopping. (Don't worry girl, we got you.) The group flowed through a creatively sequenced set of asanas and our bodies started to warm up. And, Karli and her elves were busy in the kitchen toasting up the homemade egg rolls. 

We made our way down to our mats, turned off all the lights, and restored through the remainder of our practice by candles and the fading fire. Only two of Santa's helpers fell asleep in Savasana, but it's okay, you're still on the nice list this year (wink, wink). The snow started to come down around this part of the evening and continue for about the next hour. We feel this a beautiful acknowledgement from the universe that we are all exactly where we are supposed to be. Here, together, with each other. 

And with a gentle massage of peppermint oil on to their temples, the yoga part of the night ended and the group flowed...From Mat To Table.

The kitchen was filled with sweet and savory aromas and the table had a spread large enough to feed an NFL football team (well maybe). 

We toasted with a shot of healthy Elf Juice, ‘To all the good energy we can reflect on from this past year, let us manifest this same magic through the season.’ Just incase you are wondering, we patented the Elf Juice blend (kale, cucumber, mint, lemon and ginger). Thank you Roots Market for these delicious and fresh ingredients! 

The group grazed at their own pace on a few appetizers. Edamame, spring shrimp rolls, fresh greens with homemade ginger dressing and a lot of sushi and sashimi. And yes, we even had a Crazy Elf sushi roll, complete with all the red and green sushi fixings, of course! No cookies for dessert this year, because the little helpers wanted Mochi. We had six different flavors (salted caramel, double chocolate, mocha coffee, strawberry, mango and pistachio) straight from Whole Foods Market

December is about bringing people together. We shared in the magic and joy with a beautiful group last week. This positive energy exchange will undoubtably allow us to flow gently through the remainder of this holiday season. 


Mind, Heart & Soul


Mind, Heart & Soul

In the distance, the fire crackled as the yogis unrolled their mats in a circular formation around its warmth. The embers began to float up toward the starry sky as a flock of geese flew overhead. The group moved their way in and out of a few spinal twists and hip openers, but this practice mainly focused on opening up the heart space.

We gathered to flow and let go of what no longer served us, just as the trees shed their leaves with the transition through this season. The yogis began to call to mind an intention centered around things they love about themselves. They even wrote it down and took it home to be a constant reminder to practice self love and compassion. On a second piece of paper they wrote down something they wanted to let go of. We physically let go of these thoughts, negative energies and feelings as we burned these pieces of paper together.

The fire continued to smoke and the logs that once glowed oh so brightly started to turn into gray crisps. The yogis snuggled into savasana with their heads facing this communal source of energy. And, after a little lavender love was gently placed on their temples, savasana was complete. 

Then the group flowed...From Mat to Table.

This event was all about the heart chakra which is green, so we decided to marry a heart-healthy meal full of green vegetables and soul food. The first course started with a layered salad which included, roasted kale, quinoa, roasted beets and butternut squash, feta, pine nuts and a balsamic reduction drizzle. Next we served individual bowls of homemade shrimp, grits and a hearty sauce full of garlic, tomatoes, peppers, onions and bone broth. Each yogi was able to choose from a variety of toppings at the table to complete their bowls. And finally…let there be dessert! In true southern-style, we made mini pies and streusels with local pears and apples.

This one year celebration of From Mat to Table, brought together a beautiful group. We are present and so grateful for each experience. The magic that surrounded the blazing bonfire and the beautiful transition to the kitchen definitely warmed our heart and soul. 

Until next time…Namaste Beautiful People…thank you for sharing in our love and light. 

-Molly & Karil


“She dances to the song in her head, speaks with the rhythm of her heart, and loves from the depths of her soul.” - Dean Jackson


The Way You Like It


The Way You Like It

Greens & Grains Event - Friday, August 11th @ 7pm

Minutes before yoga began the sky looked a bit ominous, however the yogis were eager to practice outside, and the group almost unanimously voted to rollout their mats in the grass. This was a special evening, with emphasis and focus on each of us. The practice geared us to truly listen to exactly what our bodies needed, and lots of adjustments were offered. Just as the sun was setting, everyone flowed and twisted their hearts up toward the radiant colors in the sky. Slowly moving in and out of the last few downward facing dogs and gently into pigeon, the skies opened up and started to nourish us with a little rain. Without hesitation (or defeat), everyone rolled up their mats and headed into the house. 

It was almost too perfect to be true. Mother Nature knew exactly what she was doing. The delicate pitter-patter of rain showered the lawn and gardens, and the distant sound of a summer thunderstorm encouraged each of us to snuggle into the restorative part of the practice. Sage and lavender hung in the air, as we moved through a few spinal twists, wringing out and letting go of thoughts, emotions and feelings that were no longer serving us. Finally, we took a deep breath and surrendered into savasana. 

For the first time ever, the group flowed, From Mat (to Mat) To Table. 

In the kitchen, the sous chefs were busy prepping a bountiful spread for our guests. Appetizers started with a roasted red pepper and sunflower micro-greens hummus. Next up, four jumbo pieces of burrata topped with homegrown tomatoes, backyard basil, and a balsamic reduction drizzle. We had a brief discussion of burrata vs mozzarella, led by @landofpleasantliving, and everyone agreed we’ll always seek out the fleshy, soft, butter-like burrata. The first-course dishes were interspersed between bowls of sea-salt marcona almonds and marinated tricolored olives. 

Speaking of bowls, we had a few helping hands start to display the assortment of toppings for our main course.

There was a special moment during this event where the buzz of conversation slowed down a bit, and one by one we went around the circle and connected just a little bit deeper.

The group began building their bowls, exactly the way they liked it. We refueled our muscles with shrimp, chicken, hardboiled eggs, hemp seed, sunflower seeds, almonds, and tricolored quinoa. We ate most of our veggies, fresh snow peas, shredded carrots, roasted beets, watermelon radishes, cucumber, grilled egg plant, balsamic glazed grilled peaches, whole spinach, cherry tomatoes, baby sprouts, chopped avocados, cilantro, and mint. We haven't met a cheese we didn’t like, and the 18-month smoked gouda was a lovely addition to our bowls. The butcher block and stove-top was actually overflowing with toppings, and we inadvertently forgot to take the bok choy and kale chips out of the oven! The grains included grilled naan, decorated with basil, oregano, sea-salt and olive oil. The homemade salad dressings included a few choices: backyard herb-infused vinaigrette and roasted garlic greek yogurt dressing. We jazzed up the second by adding a shot of fresh beet-juice. Why? Because it’s kinda healthy and made our bowls oh so pretty! Speaking of aesthetics, our centerpiece was organic edible flowers and herbs. Fresh for the picking and the perfect finishing touch.

The night was complete with individual desserts: homemade creme brûlée and brown-butter ooey-gooey brownies. Everyone was sent home with mason jar filled with homemade salad dressing (and some bok choy and kale, of course). 

When we mindfully listen to our bodies, they will tell us exactly what they need, both on the mat and at the table. We express gratitude to this incredible group of yogis. Thank you for sharing a vulnerable space with us at our first Greens + Grains experience.  

You may say I'm a dreamer, but I'm not the only one. I hope someday you'll join us. And the world will live as one. -John Lennon


March Italian Madness


March Italian Madness

Each experience brings new opportunities to learn and grow together. We step into this space feeling vulnerable, full of excited nerves, and trust in the unknowns while we manifest magic.

As we reflect on Saturday night's event, March Italian Madness, the goosebumps surface. It happened again. The most incredible energy came into this experience, from the first spark of creativity, to the meticulous planning and prep. We have so much gratitude for the entire group of people that came together to flow From Mat To Table. The universe is allowing this to unfold so beautifully. 

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Picture this: homemade spinach fettuccine pasta rolled right in front of your beautiful face as you enter a candle lit room...table set for 22...assorted spring flowers, daffodils, and tulips, intermixed with floating candles, both delicately placed down the center of the table. All while a light acoustic jazz melody hummed in the background. A few headed upstairs, unrolled their mats and relaxed, while the other early birds got their hands dirty rolling pasta with us just before “the mat” experience began. 

- - -

Picture this: 17 beautiful bodies...34 eyes closed...108 forehead wrinkles relaxed (yes, we counted them)...and, 1 shared space, full of contagiously calm energy, breathing in unison.

Everyone was gently soothed in and out of each posture to the sweet harmonious melodies that danced throughout the room from a guitar and a bass. 

As the musicians fingers strummed, the yogi’s toes floated up to meet their finger tips. Everyone slowly eased their way in and out of a few chaturangas, eventually landing all the way on their backs.

Meditating through the harmonies, rocking left and right, left and right, they flowed peacefully, into, and out of, a few twists. The room was ready and eager to land in savasana, also known as corpse pose, arguably the most important pose of the entire practice.  

The group was soothed by a sweet lullaby that echoed off the high ceilings. They were gently touched, as if almost kissed goodnight, by the smell of lavender and a very loving savasana assist. We came full circle, only to end, right where we started, in meditation pose: 34 eyes closed and 17 foreheads more relaxed than ever. 

Together we closed the practice with three rounds of OM, the sound the universe makes when it vibrates. Expressing gratitude, we bowed down to the inner light reflecting within each one of our heart centers. At last, laughter and chatter filled the room with a sprinkle of applause for the musicians. And then we gently flowed from our mats to the table. 

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Downstairs we smelled simmering marinara, cheesy risotto and fresh basil. We were welcomed into this space by a team of chefs eager to serve us a practically bottomless tray of risotto bites. 

Everyone mingled, sipped on some delicious Italian wines and eventually made their way to the table for the blessing.  The live musicians paused their strings as we offered up so much gratitude for the opportunity to share this incredible experience and gather. 

The salad course was next. An army of delicate parmesan cheese nests marched out of the kitchen one by one. And, everyone was served field greens, tomatoes, and shallots in a delicious red wine vinaigrette. 

The A-team was busy in the kitchen grilling 100 jumbo shrimp, boiling 10 pounds of homemade spinach fettuccine, and simmering a giant pot of rose sauce. We continued to get intimate with each other as this main course was served family-style. 

Everyone saved room for a dessert or two. We shared Nonna’s homemade tiramisu, alongside a ricotta-limoncello parfait, and a mini cannoli dessert. Some continued to celebrate the evening with wine, while others transitioned to a shot of espresso.

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We learn so much from each other and about ourselves by stepping outside of our comfort zones, listening, experiencing, overcoming challenges, and accepting oneness. Opportunities like this promote so much growth. 

As we keep notes, reflect and brainstorm about future experiences, March Italian Madness might be a repeat event, however next time we might call it March Italian Magic.  

Namaste Bellas


Share the Love


Share the Love

After the last guest left the cozy, candlelit house our eyes reconnected. A simultaneous, deep breath of gratitude for another amazing experience. A mutual agreement that each event is truly our new favorite.

The night started with a toast to celebrate coming together to share the love. The couples who joined us were about to embrace some magic. Some partners more apprehensive than others about what the evening might hold. A wonderful mixed group of talent, including a few virgin yogis. 

Our hope for each From Mat to Table experience is to create a comfortable environment that encourages every level of talent on the mat and in the kitchen

The group made their way to the basement. As they reached the bottom of the steps, they were warmly greeted with a crackling wood-fire, a lingering aroma of lavender and a variety of massage oils. Sharing a mat, each couple snuggled in close to each other and started to enjoy some acoustic vibrations.  

The gentle flow began with some partner stretches as we opened our bodies to each other. Sweet words were exchanged, along with a little laughter and giggling. Everyone opened their minds and hearts to this shared experience. Applying coconut oil, lavender and some eucalyptus, the connections started to grow deeper between the partners. Each couple took turns gently massaging their partner using ancient Thai techniques. Molly acquired this knowledge through her own studies and from some of the amazing mentors she worked with on her spiritual journey. 

By the end of the 90 minute yoga session, everyone looked as though they come out of a long winters nap. Hungry like the wolves, the group quickly became attuned to the scent of thyme and rosemary permeating through the floors. We closed the practice with a gentle kiss, and gracefully flowed to the kitchen. 

Upstairs, Karli and her husband were busy with the meal. The table was set for fourteen.  Dozens of delicate candles were placed throughout the dining area. And one hundred oysters were underway, being shucked from their gorgeous iridescent shells. 

One of the ways we wanted to share the love with you was to serve you an entire aphrodisiac meal. Aphrodisiac foods literally increase blood flow, spark creativity, and boost hormones that stimulate excitement. 

We started the evening serving oysters, two ways. Raw (on the half-shell) and Rockefeller-style (broiled with spinach, bacon and parmesan cheese). One hundred oysters later, we think we successfully boosted everyones dopamine and libido. If Cleopatra and Casanova had one thing in common it was their love of oysters! 

The second course was a luscious spinach salad, smothered in a silky vinaigrette and topped with candied nuts. It was certainly getting hot in the kitchen, but we politely reminded our guests to please keep their clothes on. (See attire section on our FAQs page.)

For the main course, we rubbed down some naughty pork tenderloins in fresh herbs and garlic, and then put those bad boys in the oven. They were gently drizzled with a lovely cherry compote. (Who doesn't want a plump cherry on top?) Cherries are loaded with potassium, directly linked to our sexual hormones.

Everyone enjoyed a hot side of broiled asparagus, as they tried not to get too excited about its sexy shape. This vegetable is packed with vitamin B and folate which aids in the production of histamine. (Why did our guests care about Vitamin B, folate and histamine? Because they promote a healthy sex drive!) This meal was snuggled right into a soft bed of whole grains. And for some, thrown on the bed of grains, because they liked it that way. 

The night ended with a beautiful tray of chocolate covered strawberries. Cacao contains a super chemical called phenethylamine that increases excitement and well being. Yes, we did a little more than just satisfy a sweet tooth or two. 

We gathered, we got vulnerable, and the entire event was so magical. We are grateful for those adventurous enough to bring their partners to share the love through this experience. 

Namaste Loves.

(From Mat to Table is not responsible for potential growth of the human race nine months from now.)