Jess tells us about her background and her nutrition philosophy:
I am a Waterford based Dance and Yoga Teacher – Performer and Choreographer. My love for movement is unique and brings me great joy. Born into a creative family and surrounded by music and dance from a young age so I guess you could say it was in my blood. I have been vegetarian since birth so getting the right food and nutrients/fuel into my body is very important especially with my busy teaching/performance schedule. Throughout the last 14 years I have lived and worked in Waterford, Berlin and London as a professional dancer and more recently a yoga teacher. I teach within the Waterford community on a continuous basis offering yoga and dance classes to people of all ages, abilities and backgrounds.
I combine my yoga practice with my professional dance experience and thrive on teaching fluid, well-structured classes with a big focus on breath, mindfulness and finding your natural flow. I promote individuality in all areas of my work whether its classes, performance projects or workshops and always ask my students to be open, curious, creative and fully engaged with their own bodies.
Places I’ve studied: London Contemporary Dance School, The Freestyle Yoga Project, UK & Tattvaa Yogashala Rishikesh, India.
I’m so delighted to be collaborating with Chia Bia this year for what I know is going to be a beautiful partnership. Lots of exciting healthy events planned for 2019…..Watch this space!!
What is your nutrition philosophy?
Eat and cook mindfully. Be aware of what you are putting into your body and how it suits/doesn’t suit you. Everybody is different so experiment!
What do you eat first on a typical teaching day?
After my early morning breathing, yoga & mediation practice I usually have a bowl of porridge packed full of Chia seed goodness, flax seeds, chopped banana, nuts and organic honey.
What do you eat post teaching?
After class I’m always hungry so I make sure to have a delicious Chia bar or a bag of nuts and rice cakes with me plus lots of water and/or herbal tea.
What is always in your fridge/cupboards?
Lots and lots of veg, lentils, beans, rice, spices, herbs, homemade kefir & kombucha. Being a vegetarian since birth I know how important it is to get the right nutrients into my body and keep a balanced well rounded diet. I cook a lot and enjoy experimenting with new recipes.
What do you never eat?
Meat and I try my best to avoid processed foods of any kind.
What is your favourite treat?
Chia seed pancakes with blueberries and honey or the new Chia Choco Brownie in Bia + Brew café, Tramore.
Pay attention to your gut health. It affects everything from metabolism to mood to immune system so where possible – think fibre, fermentation, and nutrient-dense foods. Cut out sugar and processed foods as much as possible. Eat more plants and sprouted seeds!!
Follow Jess to get updates on her classes, events & workshops –