February Teacher Feature – Louise Hague
Wednesday, 9:00am-10:30am – Hatha Yoga
When Louise Hague is your introduction to yoga, as she has been for so many of us, you keep coming back. Her gentle approach, combined with her depth of knowledge from 13 + years teaching experience provides a comfortable gateway to the practice of yoga. Louise consistently delivers the kind of classes that resonate with yogis of all levels. Louise was born in Chicago and raised in Oak Park, Illinois, the oldest of 4 children. After college she married her high school sweetheart, Gregg, and worked in human resources at a Chicago law firm for 7 years before becoming a full-time mom to her three daughters, Erin, Lizzie and Emmy. Her yoga journey started in the mid-90’s when she started practicing with a well-known local teacher, Pati Starzynski, who taught in an old house by Lincoln Park in downtown St. Charles. She met Lisa Bertke when she was a yoga teacher trainee and teaching free community classes at a local dance school. Lisa quickly became a friend and encouraged Louise to become a certified teacher so she could teach at the yoga studio Lisa was planning on opening someday. Louise’s first certification is through the White Lotus Foundation in Santa Barbara Ca., 200 Hour RYT through Moksha Yoga Center, Chicago, and additional hours of advanced training at Prairie Yoga, Lisle, with Tricia Fiske, Restorative Yoga Advanced training with Judith Hanson Lasatar and Leann Carey.
As she transitions into the “empty nest” phase of life, Louise’s commitment to health, wellness, and yoga is an inspiration. Her current passion is food as medicine as she has recently completed her certification from the Academy of Culinary Nutrition and is launching LuLu’s Whole Food Kitchen. She will be offering monthly whole food recipes that are seasonally inspired. Sample one of her culinary creations, by scrolling below for her delicious gluten free, high in antioxidants Triple Berry Crisp recipe.
Most Influential Teacher: All my teachers have influenced me
Is inspired by: Good Health
Five words to describe my teaching style: Hatha-ish, creative movement, joyful, playful and exploratory.
Favorite pose: Thread the needle
Least favorite pose: Hasta Padagusthasana (basically anything that involves the hamstrings)
Personal practice: 30 min. Asana 5xweek, 20 mins meditation 5xweek, attend classes 2 x week
People would be surprised that I: Have completed 5 marathons (most recently, the 2016 Chicago Marathon) and am currently working on sharing healthy eating and lifestyle workshops with students through Lulu’s Whole Food Kitchen.
I want my students to: Leave feeling better, lighter, happier, than when they walked in.
Guilty pleasure: Going to the movies alone
Favorite color: Pink and yellow
Favorite pig-out food: Trader Joe’s blue chips and guacamole
Dream vacation: Hawaii
Proudest Accomplishment: My kids (and…learning how to use my iPhone….with my kid’s help)
Favorite Halloween costume: As an adult, Mrs. Incredible, as a kid, a pumpkin costume my mom made stuffed with crumpled up newspapers.
When I was 5 I wanted to be: A teacher
How yoga has changed my life: It has changed everything. It calms, it invigorates. It has given me community and sanctuary.
Yoga philosophy I try and instill in my students: The power and transformative nature of the breath.
Most profound teaching moment: Student’s tears during savasana
How I see yoga changing in the next 5 years: With our increased dependence on technology and fast-paced lifestyles, it will become more important than ever. The world will need more meditation, quiet, restoration and awareness of the breath.
When I’m not enriching the lives of others through teaching yoga I: Enjoy running, barre classes, cooking, sewing and volunteering at Fox Valley Food for Health.
Triple Berry Crisp
This gluten-free, dairy-free berry packed breakfast and dessert is loaded with fiber and antioxidants which fight free radicals causing cell structure damage. Ginger is an immune booster that soothes the digestive system and fights inflammation and flaxseeds are the #1 source of lignans, known for preventing cancer. Enjoy alone or add a creamy cashew or banana topping. Makes 6 servings
1 cup each Blueberries, Raspberries, Blackberries
½ Granny Smith Apple, chopped
1 T. Lemon Juice
1/2 tsp Cinnamon
½ T Grated Fresh Ginger
½ tsp vanilla
¼ cup each Almonds, Walnuts and Pumpkin Seeds, chopped
½ cup GF Oats (divided)
2 T Ground Flax Seed
2 T Coconut Oil, melted
½ tsp Cinnamon
½ tsp Ground Ginger
2 T Honey (raw if possible)
Set oven to 375 degrees
- Combine Berry Mixture in a bowl and pour into the bottom of an 8” or 9” square baker.
- For the Crumble Mixture grind ¼ cup of the oats in your food processor to make into flour and leave the other ¼ cup oats whole. Combine the rest of the Crumble Mixture in a bowl and pour on top of berries and spread evenly.
- Bake in oven for 20-30 minutes. Berries should be bubbling and crumble mixture is lightly toasted. Let cool.
Serve with Cashew Cream or Frozen Banana “Ice Cream” or both!
1 cup of raw organic cashews, soaked 2-6 hours
1 cup of fresh water
½ tsp of vanilla (or more to taste)
Place soaked cashews in blender with water, dates and vanilla. Blend completely until smooth. Cream will be slightly thick and will continue to thicken as it refrigerates. Store cream in a lidded jar for 4-5 days.
Frozen Banana “Ice Cream”
2 frozen bananas
Place two frozen bananas in a blender and blend until it looks crumbly. Scrape down sides and continue to blend until smooth. This may take several minutes to get it to a smooth, creamy consistency. It will become creamier the more you blend it. Eat immediately or store in an airtight container in the freezer.