GLOW Yoga & Wellness

GLOW Yoga & Wellness Glow is your holistic club where you build true strength without stress, enjoy yourself, nurture, and heal. www.glowyogasf.com

Join our wellness community to develop a sustainable active lifestyle. YOGA, CORE STRENGTH TRAINING, RED LIGHT THERAPY & MASSAGE ARE THE PILLARS OF GLOW WELLNESS PROGRAM. Because our lives become more fast-paced and all fitness trends follow go-harder-faster philosophy, our overwhelmed minds, hormones, nervous systems, and our joints are really paying the toll. There must be a smarter way to work

out: stressing less while accomplishing more. Glow's founder Natasha has applied yogic principles of non-harming and self-awareness to create a thoughtful, sustainable program, a daily routine you can start today to set yourself up for pain-free healthy, and active lifestyle at any age. Having suffered from excruciating chronic neck pain in her 20's, she has committed to heal herself so she can enjoy exercising daily, cross-country skiing, paddleboarding, kayaking, and just feeling good in her body. She has developed a holistic approach to building strength that matters without further compromising our joints, relieving tension-pain-inflammation, developing mental and hormonal balance, and harnessing sustainable energy so we can enjoy our life to the fullest.

05/24/2026
05/07/2026

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!)

We’re so proud of you!!👏🍓🌱🚀In the world so scattered and full of distractions - you found the way to prioritize yourself...
05/04/2026

We’re so proud of you!!👏🍓🌱🚀
In the world so scattered and full of distractions - you found the way to prioritize yourself🌱💕

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1548 Stockton St
San Francisco, CA
94133

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+14158749141

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