All Things Yoga

I did zero cooking this weekend. Usually I’ve done something worthy of sharing but I wasn’t feeling inspired to do more than toast some bread and spread on some jam. I’m pretty sure you’re not interested in that recipe!

Unexpectedly the weekend became all about yoga instead. My weekends are often part yoga but this weekend it seemed to dominate.

On Friday afternoon I took a workshop with Nikki Vilella. She is co-owner of Kula Yoga in Brooklyn and I immediately loved her. She was so knowledgeable and personable. The workshop focused on hands on assists. For those yogis reading you know how wonderful and amazing assists can feel during a practice. My ultimate goal is to get much more comfortable and confident giving them in all types of poses. Those of you regulars in my classes (Joeli!) I hope you don’t mind being guinea pigs while I test what works and what doesn’t.

The workshop definitely didn’t feel long enough but I got plenty of good starters. I also bought this book a couple of weeks ago so I’ll be taking pointers from it as well.

Extra Love: The Art of Hands-On Assists

Saturday morning I taught my Power Yoga class and then headed to another of Nikki’s workshops. This time it was all about back bending. I’m teaching my own back bending workshop next month (March 30th at All One Yoga, join me) so I figured it couldn’t hurt to get some new ideas. It was an amazing! I came home right after and jotted down so many notes my hand started to cramp.

yoga notes

That woman is a wealth of knowledge. I wish I lived close enough to take her classes all the time.

Saturday night we headed to Coolidge Corner for sushi. We tried out FaGaKyu which turned out to be a huge restaurant right off the T. The sushi was good but I don’t think we’d go back. I had a sweet potato and pineapple roll (front) that was really tasty. The second was a garden roll that was okay. Michael had a bunch of unpictured tuna rolls.

veggie sushi

Sunday morning we took a long rainy walk to the Commons with Eli. We both forgot our phones so there are no pictures to share.

We spent the afternoon watching more Dexter and reading while the rain turned to snow. I’m attempting to read one for fun book and one yoga book at a time. I just finished Eastern Body Western Mind which took me months to get through, it was dense! I’ve now moved on to this book my mom bought me for Christmas.

the science of yoga

In the evening I went to a Weekend Warrior class taught by the lovely Kaileen at All One. I’ll be taking over her Sunday classes while she’s on maternity leave so I wanted to get a sense of her style. Wow, her class was so fun! In about 2 minutes she made me realize that I’ve been taking my teaching way too seriously. I need to allow for more joy and celebration. I think I’ve been so worried about getting everything perfect that I’ve forgotten how fun it can be to just move and play on your mat (and off your mat really). Thank you Kaileen for the wonderful reminder.

After class we watched the Oscars and had dinner. Pasta for him, taco salad for her, our individual versions of comfort food. 🙂

I spent this morning with an old work friend in town from Korea so now it’s time to log off and get cooking.

Have a wonderful Monday.

Enjoy and Exhale!

Seeing Red

All anyone can talk about in these parts is the big storm headed our way tomorrow. It could bring up to 24″ of snow and everyone is acting like it’s the first time New England has ever seen snow. I’ve never actually experienced a blizzard myself so I don’t totally understand what the fuss is about but I’m sort of excited to see. Famous last words I’m sure.

Just in case we’re covered in white all weekend, let’s talk red today.

This recipe wasn’t intended as a Valentine’s Day recipe, I’m not really one to celebrate the holiday anyway, but as luck would have it I made this dish in February and I think it would make a great addition to a love themed dinner. It has quinoa in it after all. What’s not to love?

This was an impulse purchase. I don’t usually buy red quinoa, mostly because white quinoa is always cheaper, but I was standing in a ridiculously long Trader Joe’s line last Sunday that wrapped around the aisles and grabbed it on a whim.

When I got home I noticed an unused pomegranate and thought the two together might make a good combo. Turns out they not only look pretty together but taste wonderful.

red quinoa pomegranate salad

Red Quinoa Pomegranate Salad (vegan, gluten-free)

For the salad:

1 cup red quinoa

2 cups water

pinch of salt

3/4 cup pomegranate seeds

1 cup black beans, drained and rinsed

1 tbsp lemon zest

For the dressing:

2 tbsp olive oil

3 tbsp white wine vinegar

1/2 tsp garlic salt

1.5 tsp maple syrup

1 tsp chopped garlic

1/8 cayenne pepper

Juice of 1 lemon

————

Rinse quinoa then place in a pot with water and salt. Bring to a boil. Reduce to medium low heat for 20 minutes or until water has evaporated. Stir to fluff.

Place cooked quinoa in a big bowl with black beans and pomegranate seeds.

Mix dressing ingredients together in a small bowl.

Toss dressing with quinoa, beans and seeds.

Top with lemon zest.

red quinoa pomegranate saladred quinoa pomegranate black bean salad

I ended up eating this salad for breakfast after shooting the photos. 🙂 Yum!

As a total aside, I went to my first power class in many months at Baptiste Yoga yesterday. It was so hot in the room I felt months of cold melt from my body. It reminded me how much I love hot yoga and that as a naturally cold-blooded person it’s important that I feel hot from time to time. I can’t believe I waited so long to go. I have an unlimited month’s worth of classes. If you can’t find me in all the snow I’ll be sweating it out in the studio.

Lastly, teaching 12:15pm at Sangha, 4:30pm at All One and 7pm back at Sangha today. If you’re in Boston come do some yoga!

Enjoy and Exhale!