Meet Clayton Okaly
How long have you been practicing yoga? My first class ever was 6 years ago, but I didn't really start practicing regularly and digging deeper until about 3 years ago.
Current happy pose? Side Plank: I love the strength and energy it brings to the practice.
Current nemesis pose? Paschimottanasana (or any forward folds, really). I have tight hamstrings and some low back funkiness, so the combination of these two things does not an ideal forward fold make. I've been re-learning how to approach these in a way that makes them safe and comfortable for my body.
What is your favorite food? I love food and spend a lot of my time cooking, trying new recipes, modifying existing recipes, and then modifying them again. But there's one rule of thumb I follow: There can never be enough kale.
Why do you teach yoga? I think it's wonderful the way the practice allows us to find our own unique approach to love and compassion in our lives. It also helps us navigate a lot of tricky terrain. One of the reasons I came to yoga was because my mother had been diagnosed with cancer, and I truly feel yoga helped me through that emotionally dark period. I want to help others realize the potential in themselves, that anything is possible when we have a sound mind and body.
Elvis Presley or Frank Sinatra? Josh Groban
One thing you do every day? neti pot
Brown Rice or Quinoa? Both, but not simultaneously.
What is your favorite bad habit? Coffee, coffee, and more coffee.
Good book recommendation? "Let the Great World Spin" by Colum McCann
What is your best asana tip? Finding length and space through the spine in every single pose.
What is your favorite yama/niyama? Ahimsa, especially as we approach the holiday season, and we're tired of the tourists, and we can't stand the lines, and the subways are crowded, and it's cold... It's important to remember that everyone has their own story, and we need to do our best to respect that.
Anything Else? This quick little recipe has been keeping me going lately. No dairy, and you know exactly what's going into your coffee. Working on a version with less refined sugar!