Elise is a Registered Yoga Teacher with Yoga Alliance, a member of International Association of Yoga Therapists, a 2015 graduate of the Institute for Integrative Nutrition, and former Field Instructor for Entrada.
Elise has studied with some of the most respected names in yoga (Iyengar, Ashtanga, and Viniyoga lineages), meditation, and nutrition. Since attending her first yoga teacher training in 2009 and subsequently teaching yoga in the wilderness, Elise has cultivated a yoga practice that emphasizes body awareness, compassionate relationship with the self, and proper technique to harness the healing power of the mind, body, and spirit. She has honed her teaching style to accommodate those battling a variety of afflictions including addiction, PTSD and complex trauma, eating disorders, behavioral disorders, anxiety and depression. Elise integrates the importance of self-care, mindfulness, nutrition, and cultivation of personal passion to help students and clients navigate their therapeutic journey at Evoke and to establish more tools and better choices after wilderness.
At Evoke at Entrada, Elise actively collaborates with the treatment team to develop and implement each participant’s individualized mind, body and spirit treatment plan. This includes providing instruction in Yoga, meditation, mindfulness practices, cooking & nutrition, and other wellness activities as they relate to the participant’s holistic health. Elise brings her compassion and deep appreciation for yoga and nutrition to help facilitate our clients' ability to create sustainable health and profound personal transformation in their life.
Recipe From Elise
Golden Curry Chicken (Serves 10)
This recipe is easy, authentic, and, yes, healthy! You can always substitute the chicken for pan fried tofu, marinated portabella mushrooms, shrimp or fish! Let the spices entertain your senses and it’s richness comfort your mind, body, and soul!
4 pounds skinless, boneless chicken breast halves, chopped
1 tablespoon salt (for chicken)
3/4 cup cooking oil
2.5 cups chopped onion
4 tablespoon minced garlic
4 teaspoons minced fresh ginger root
4 tablespoon curry powder
4 teaspoons ground cumin
4 teaspoons ground turmeric
4 teaspoons ground coriander
4 teaspoons cayenne pepper
2 cans (15 ounce) tomatoes
3 cups plain yogurt
2 bell peppers, chopped
6 carrots, chopped
2 teaspoons salt
1.5 cup water
4 teaspoons garam masala
4 tablespoons chopped fresh cilantro
4 tablespoons fresh lemon juice
1. Sprinkle the chicken breasts with salt.
2. Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside. Chop when cooled.
3. Reduce the heat under the skillet to medium-high; add the onion, garlic, carrots, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes.
4. Stir the curry powder, cumin, turmeric, coriander, cayenne, chopped bell peppers and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring.
5. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 2 tablespoons cilantro over the chicken.
6. Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. Sprinkle with lemon juice and remaining cilantro to serve.