National Yoga Month is observed in September to educate the public about the health benefits of yoga and inspire a healthy lifestyle. The awareness campaign consists of yoga classes and other special events to celebrate the month and motivate people to practice yoga. Because of the physical and mental health benefits of yoga, Edgemere, a premier senior living community in Dallas, recently began offering Mind-and-Body Yoga. The 50-minute class is held three times a week and features poses, meditation and breathing exercises. Residents can choose to either stand or use a chair instead of completing poses on the floor. The class ends with relaxation and deep breathing concentrating on the present moment.

Pat Londeree has lived at the senior living community for 16 years and recently tried yoga for the first time in the community’s class. She says she’s already noticed an improvement in her ability to focus and balance. Additionally, she notes her posture has improved and she feels her muscles getting stronger.

“Yoga was always on my bucket list, so I’m glad to have the opportunity to try it out,” said Londeree. “After I started the class, I realized this is a wonderful form of exercise. I can see how it helps with balance and will even prevent falls. I am very calm and relaxed when I leave the class, and it gives me the pick-me-up I need for the day. The meditation and breathing exercises are beneficial. Yoga benefits overall health, and I am thankful the community started this class. I have tried many classes while I’ve lived at Edgemere, and this is definitely one of my favorites. I’m proud of myself for trying something new, and I look forward to attending additional classes in the future.”

Here are just six of the many benefits yoga has for seniors:

• Improves balance and stability
• Helps flexibility and joint health
• Enhances respiration
• Reduces high blood pressure
• Lessens anxiety
• Encourages mindfulness

“Residents have really enjoyed coming to class and experiencing something new,” said Charles Plafcan, fitness coordinator at Edgemere. “I choose movement that specifically challenges the resident’s balance, mobility and stability.  Yoga means “union” and the residents gain strength and flexibility combining the use of breath and mindfulness. With the option of standing or using the chair the residents receive the same health benefits. It’s been a great success, and we look forward to continuing yoga at the community.”

All eyes were on the sky for the total solar eclipse. The celestial event captivated the country as millions observed the natural phenomenon on Monday, August 21. A solar eclipse occurs when the moon passes between the Earth and the sun, thereby totally or partly obscuring the sun when viewing it from Earth. As the light of day faded briefly from view, Edgemere, a premier senior living community in Dallas, hosted a “Solar Eclipse Viewing Party” to commemorate the event. For Glendora Trescher, who goes by Dodie, this event is one she did not want her neighbors and friends to miss. The senior living community began planning for the event after Trescher recommended that everyone should have the opportunity to view the eclipse and join in on the fun with their own solar viewing boxes. Family members joined residents in the courtyard of The Plaza at Edgemere, the community’s health services neighborhood, as they celebrated this historic day.

“This was the first total solar eclipse in 99 years to be visible in its totality exclusively across the United States,” said Rachel Cabal, lifestyles coordinator of The Plaza at Edgemere. “In Dallas, we saw about 77 percent of the sun blocked out. Observing an eclipse like this is a once-in-a-lifetime opportunity, and we were thrilled to host this event for residents in all levels of living, including independent living, assisted living, memory care and skilled nursing. It was extra special to share this moment together.”    

Before the event, residents crafted their own eclipse viewing boxes. Residents learned more about the eclipse, as well as eye safety and the significance of the eclipse. Cabal says making their own viewing boxes created a stronger connection with the event itself. She hopes the experience will be one they’ll always remember.

“It was like we were all back in science class,” said Cabal. “The residents used a box to make a pinhole projector to safely watch the eclipse. As they made the device, we discussed the sequence of events around the eclipse and the significance of this project. We were all very excited about the eclipse, and thrilled to use our finished products.” 

Residents from Edgemere, an SQLC retirement community, recently participated in a fun and trendy adventure. They went to Ultimate Escape Game Dallas. Participants were locked in a room with the goal of finding a four-digit code to escape. Their mission was to identify the 23rdingredient in Dr. Cola’s secret pop recipe, not by taste, but through Dallas-themed puzzles which spotlight the Lone Star State’s storied history. The catch – residents had just one hour to solve the puzzles and escape. George and Janet Clayton were two of the first Edgemere residents to sign up for the game. They say when they saw the game in the community’s monthly newsletter it caught their eyes, and they knew they had to try it out. They have never participated in an escape room game before until now, and enjoyed the challenge. The couple says they’ve always been interested in mysteries and trivia. They enjoy keeping their minds active, and participating in an escape room was the perfect fit.

“We have played Jeopardy! and bridge at the community, but this was something different for us,” said Janet Clayton. “We like to keep our minds going – it’s beneficial as you get older – and this game did that. We worked with the other residents to figure out the puzzles and had a great time.”

According to the digital trivia system Buzztime, trivia games are a terrific way for seniors to keep their minds sharp and alert while reducing the risk or delaying the onset of age-related dementia. They also allow seniors to socialize while exercising their brains. The escape room game is a worldwide trend which is just now taking off in the United States, and the community wanted the residents to experience this adventure which is captivating the globe. This is the first time the community has attended an escape room.

“We are always looking for new games or outings for the residents,” said Ashley Wessel, lifestyles director at Edgemere. “This was a unique opportunity for the residents to try something they may not have thought of previously. The residents worked well together to come up with the answers, and we hope they learned something new along the way.”

Memorial Day weekend marks the start of summer. For most people, the three-day weekend is a time to spend at the lake or have a barbecue, but for veterans this isn’t a joyous holiday. It’s a time to honor those who made the ultimate sacrifice. Charles Simmons is a resident at Edgemere, an SQLC retirement community, and a veteran who served in the Navy for five years.  Memorial Day is an emotional time for him. He thinks back to his time in the Navy and the people who didn’t get to come home. To remember the fallen, Edgemere hosted a Memorial Day lunch on May 29 at 12 p.m. Afterwards, Dave Tanner, local radio host, presented “A Tribute to the Greatest Generation,” with a musical program. The goal was to remind veterans that they and their fallen brothers and sisters are remembered on this special day. Simmons says that during every service he gets a lump in his throat when any of his friends are honored. He says even if he didn’t know the person he considers them a friend because he knows what they went through.

“It’s an unspoken bond that we all laid our lives on the line to protect others,” Simmons said. “This is a somber holiday. I don’t do the barbecues because I know what this day means. I knew these men who gave their lives. We need to remember them because we wouldn’t be here today if it wasn’t for what they did. They truly gave everything they had for this country and we should respect that.”

Simmons always knew he wanted to be a pilot. In August of 1966 he became an aviation officer candidate, and after two years of training he was qualified as a naval aviator. The Vietnam War was in full-swing and Simmons was shipped out to Southeast Asia. His job was to support combat operations while flying the Douglas EKA-3B Skywarrior. Simmons says it was a tough job and he lost friends along the way, but he also gained new ones for life. Once he was out of the Navy, he became a commercial pilot and worked for 30 years before retiring in 1999.

“During and after the war I was responsible for other’s lives,” Simmons said. “My training was crucial. If I overlooked something it was life or death. There are people who didn’t come home, and it’s hard for me to think about that because I am thankful I was able to make it back. I honored those who died protecting our country on Memorial Day. Anchors aweigh my boys, anchors aweigh!”

Simmons says he’s grateful Edgemere put together this lunch and brought in a guest speaker. He says they know the true meaning of Memorial Day. The senior living community looks for new ways to honor veterans each year and thought this would be a great fit.

“We have a lot of veterans at Edgemere and we want them to know their fallen brothers and sisters are never forgotten, and we are thankful for what they did,” said Vanessa Curtright Bowles, Edgemere sales and marketing director. “We try to do all we can to help our residents get through this day because we know it can be difficult. Having the lunch and guest speaker allows the residents to get together and remember those who gave it all for our country.”

Eating healthier should be on the agenda for everyone regardless of age, but senior adults often need to adopt healthier eating habits due to doctor-mandated dietary restrictions – or perhaps the axiom “with age comes wisdom” includes eating smarter. To help promote National Nutrition Month in March, Victor Jaime, executive chef at Edgemere, an SQLC retirement community, is offering tips he uses in his own kitchen and is also opening Edgemere’s exclusive recipe vault to share some of the residents’ favorite dishes. Chef Jaime is French-trained in the culinary arts with more than 20 years of experience serving fine diners – including personally prepared meals for four United States presidents – at some of the world’s finest hotels and restaurants.

“Eating healthy is not difficult nor is it a sacrifice,” said Executive Chef Jaime. “It’s simply a matter of making conscious, informed decisions to cook differently and allow your taste buds to experience foods in a new way. Here at Edgemere, we use only the very best fresh foods and ingredients – including organic – which is the foundation of good nutrition. We believe that healthy eating is not only better for you, but you will actually feel better. I absolutely love cooking for Edgemere residents, and the ultimate compliment is when they ask us to serve particular dishes again. We’re sharing some tips and three of these favorite dishes with the public for the first time in an effort to help residents of Dallas find healthier options.”

Some of Chef Jaime’s practical tips are:

• Salmon is better for you when it’s seared, steamed or broiled. The chef’s secret: Most restaurants will prepare it for you this way, even if it’s not on the menu. Just ask.
• Serve sandwiches open face on one slice of bread and make taco salads in taco bowls instead of shells. The chef’s secret: Less bread and taco shell means fewer calories.
• Poultry is good for you when prepared properly – baked or broiled is best. Buy fresh chicken that has never been frozen. The chef’s secret: Fresh chicken has the best texture and flavor.
• When preparing ground meat for any dish, cook it without seasoning first, drain the meat thoroughly, then re-cook it with any desired seasonings. The chef’s secret: Seasonings retain grease.
• On salads or on the side, try red Fuji organic apples and you’ll be hooked on them for life. The chef’s secret: Apples will satisfy your sweet tooth.
• Adding too much salt to foods isn’t good for anyone. Instead, use different spices and condiments such as cumin, cayenne, paprika, fresh black pepper, oregano, lemon peel, garlic powder, onion powder and rubbed sage. The chef’s secret: Mrs. Dash is a salt-free product made of blends of different herbs and seasonings.

Executive Chef Jaime joined Edgemere in 2015 after previously serving as the executive chef for the Magnolia Hotel in Dallas. He has more than 23 years of experience in developing progressive and inventive selections for the menus of four- and five-star hotels, as well as resorts and restaurants in The United States, Mexico and France. He attended culinary school in Strasbourg, France, between the ages of 15 to 19 because, Chef Jamie says, “They only take young students who haven’t had time to form bad habits.”

“At Edgemere, quality is imperative in every detail of our community, and this includes having an executive chef who really enjoys his craft and truly cares about our residents’ overall health and dining experience. One of Chef Jamie’s strengths is his uncanny ability to create great recipes, as well as his talent for customizing these recipes and culinary experiences to the palates of various individuals,” said Luis Argote, executive director of Edgemere. “Chef Jaime aspires to create and present new and exciting dishes that are amazing and healthy. We hope the sharing of his tips and a few our residents’ favorite recipes will inspire a healthier lifestyle for the Greater Dallas community.”

Executive Chef Jaime presents three recipes he selected, perfect for the coming summer and favorites of Edgemere residents: Dijon Rosemary Salmon, Zucchini & Cherry Tomatoes with Basil, and Summer Quinoa Salad. (Recipes Courtesy of Edgemere)

Dijon Rosemary Salmon

4 servings

Ingredients

• 2 pounds salmon filets, 8 oz. portions
• 1 ounce chopped fresh rosemary
• 3 tablespoons extra virgin olive oil
• 1 cup white wine
• 3 tablespoons Dijon mustard
• Pinch of kosher salt
• 1 teaspoon of black pepper

Procedure

• Whisk together the chopped rosemary, virgin olive oil, white wine, kosher salt, black pepper and Dijon mustard to create a marinade.
• Marinate salmon for 20 minutes to one hour. Preheat oven to 350 degrees Fahrenheit.
• Remove salmon from marinade, place on baking sheet, and baste salmon with more Dijon mustard.
• Bake for 20 minutes at 350 degrees, then turn over and broil for 2 minutes.

Zucchini & Cherry Tomatoes with Basil

4 servings

Ingredients

• 2 pounds zucchini, cut in half-moon size
• 1 pint cherry tomatoes, cut in half
• 5 ounces chopped fresh basil
• 1 tablespoon chopped, peeled garlic
• 2 tablespoons extra virgin olive oil
• ½ tablespoons ground black pepper
• ½ each chopped red onion (peeled)
• 1 teaspoon of zested lemon

Procedure

• In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté for 2-3 minutes until softened and slightly translucent.
• Add the zucchini, squash and black pepper. Stir to combine and place in pan with a tight-fitting lid.
• Cook 5-7 minutes, stirring occasionally until vegetables have softened slightly.
• Add the cherry tomatoes, fresh basil and stir to blend.
• Cook an additional 8-10 minutes with the lid on the pan, stirring occasionally.
• Toss with lemon zest and fresh basil.

Summer Quinoa Salad

4 servings

Ingredients

• ½ tablespoon extra virgin olive oil
• 1 cup cut fresh corn kernels
• ½ tablespoon chili powder
• 2 diced avocados
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon chopped green onion
• 2 tablespoons lime juice
• 2 cups cooked quinoa
• 1 cup cut cherry tomatoes (halved)

Procedure

• Heat the olive oil in a large skillet until shimmering.
• Add the corn kernels and cook on medium-high heat for 3 minutes, letting them brown (do not touch or stir them).
• After one side is charred, toss the kernels and let another side cook, undisturbed, for 2-3 minutes, repeating until the kernels are evenly charred on all sides. Toss with chili powder, then set aside to cool.
• In a large bowl, make a basic guacamole: mash the avocado, half of the cilantro, half of the green onions and juice of one lime.
• Stir in the cooled corn, quinoa and cherry tomatoes into the guacamole. Toss with the remaining cilantro, green onions and lime juice, then add salt and pepper, to taste. Serve at room temperature or chilled.