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Accessible Fitness, more choices for more people

Fitness has always been a concern with regard to both mental and physical health regardless of age, gender, or any other variables that make each one of us unique. And for those in the blind community, fitness is every bit as much—if not more—important.

Exercise for the visually impaired is something that should be incorporated into a weekly, if not daily, routine for a variety of reasons that are both similar and different from people within the sighted community. For those with total loss of sight as well as for those who are low sighted, a lack of regular exercise can bring on a host of other issues, including weight gain, sluggishness, and perhaps worst of all for many, insomnia or a circadian rhythm that has been thrown completely off track.

A quality workout done at the right time of day and at the right pace to meet your unique physical and mental needs is just what the doctor may have forgotten to order. For many blind people, fitness has been a challenge: without someone to guide you and without the ability to drive yourself to the gym, it becomes obvious why so many visually impaired individuals give up—but with the BlindAlive line of Fitness Workouts for blind people, you’ll never have to depend on anyone else again.

Yoga and Strength Training with wieghts for blind people along with a variety of other cardiovascular exercises help our bodies stay toned, help us gain muscle mass and lose weight, but most of all, can help lead a blind person away from a sense of helplessness.

Are you ready to sweat? Come get healthy and leave all your notions of not being able to get fit due to your visual impairment behind with BlindAlive!

46 - One Fluid Exercise

June 29, 2016  /  Blind Alive  /  Source

Lisa lets listeners know that Slow Flow Yoga is now available for sale, and recaps BlindAlive's appearances at the upcoming conventions.
Thanks to our sponsor, Mystic Access. Visit them to learn all about one-on-one instruction, audio tutorials, and Bluetooth transmitters and speakers. You can find them at www.MysticAccess.com.
Mel sits down to talk about the new Slow Flow Yoga with Joe Simek. They discuss what makes this workout unique, and who it is geared toward.
You can learn more about Joe by reading his bio. You may also contact Joe by visiting his website, sending him email, or following him on Twitter or Facebook.
Then, Peggy makes Eggplant salad, wonderful for Summer or anytime of the year in another "Let's Eat" segment.
Middle Eastern Eggplant Salad
1 medium eggplant (about 1 pound)
Remove both ends and prick all over. Microwave on a plate, with eggplant standing on one end, for about 7 minutes. Eggplant will collapse and look blackened. Let cool.
Cut up 1 whole scallion, and place in a blender.
Add one or more clove garlic.
Add juice of two lemons
1 handful parsley, flat leaf or curly.
Cilantro if desired.
2 tbsp. olive oil.
half tsp. cumin.
Salt and pepper to taste.

Remove skin of eggplant, and add pulp to the blender.
Blend until smooth, scraping down sides as necessary. Consistency should be like a dip. Serve with pita chips or similar.

DIP:

  • 1 medium-size eggplant (about 1 pound), unpeeled with ends trimmed
  • 1 scallion (green and white parts), cut into pieces
  • 1 clove garlic, cut into thirds
  • 3 tablespoons chopped fresh Italian parsley
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons freshly squeezed lemon juice, or more to taste
  • 2 tablespoons olive oil
  • ¼ teaspoon ground cumin
  • Salt and freshly ground black pepper
  • Pinch of cayenne pepper

Make the dip: With the tines of a fork, prick the eggplant in several places. Place on the pie plate or a microwave-safe paper plate and microcook on HIGH, uncovered, for 5 to 7 minutes, until the eggplant feels extremely soft and looks deflated, and the skin has turned brownish-black, as if it were roasted. Set aside to cool.
4. When cool enough to handle, cut the eggplant in half. Place the scallion and garlic in the work bowl of a food processor and finely chop. Add the parsley and cilantro; process to chop. Scoop the eggplant flesh into the processor; discard the skin. Add the lemon juice, olive oil, cumin, a few pinches of salt and pepper, and the cayenne. Puree until smooth. Add more salt and/or lemon juice as needed. (If made in advance, refrigerate the dip in a covered container for up to 24 hours.) Serve at room temperature or chilled, with the pita crisps.
From Not Your Mother's Microwave Cookbook

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