Pole Progression

It felt good to get back on the pole, tonight. We didn’t have class last week and I didn’t realize how much I missed it. Tonight, our class was full and there was an interesting mix. Ladies who were new to Intermediate, some who were seasoned and one who definitely should be in Advanced. I love classes like this. I feel we all learn from and get inspired by each other as much as the instructor.

Tonight we were working through some rather frustrating progressions -- Caterpillar and Shoulder Mounts. We were discussing ab strength when one of the girls laughed and said, “Yeah, something I don’t have.” I pointed out that she couldn’t have gotten this far if she didn’t have a great deal of abdominal strength. Maybe not enough for what we were doing, but she obviously had a lot if she was pulling up into inversions.

This was easy for me to point out to her because it’s something I think a lot about. There are times when I get discouraged because I can’t do this pose in yoga or that trick in pole. But if I look back on my progression over even the past six months, I can see so much growth. I’ve been fairly consistent and I keep trying. Some things come easily, some things not so much. But I’m working on it. This is what is true. And this is what I remind myself when I feel like nothing is working.

We are on a journey and as far as we go, as good as we get, there will always be the next thing. This is what keeps life interesting.

Like Water for Yoga

It was a cold, rainy day today, I hadn’t slept much the night before and I was in a particularly negative head space. So when my friend suggested a gentle yoga class with one of my favorite teachers, it seemed just the thing. There is something about sharing yoga space with people I care about that nourishes me like seldom else.

As I’ve mentioned before, I’m not usually into gentle yoga. But today, I came to truly appreciate it. Tonight’s practice was water. Not like forceful like ocean waves or languid like a lake. But like a brook, water running over stones smoothed over time. 

I brought my focus to the beauty of yoga. The gracefulness of postures. As we moved in and out of our asanas, I sought creativity and expression. Suddenly, I was a dancer, moving to the music of my spirit. And in dancing, I became in tune with my body in a different way. Rather than exerting myself both mentally and physically into the options given to us, they came to me fluidly, without forethought. Rather than critique and correct my form, I allowed my body to do what it felt was right. What movement it would enjoy. What was authentic in that moment. 

By the end of the 90 minutes, I lay replete and cleansed in Savasana. My negative head space had transformed into a full-body feeling of gratitude.  The true beauty of yoga.

Grilling the Veg

I wanted to give a little love today to one of my favorite kitchen tools, my cast iron grill pan (and accompanying grill press). Most people use grill pans to cook meat. But I’m a pescatarian (i.e. I’m vegetarian except for the occasional seafood indulgence). Instead, I use my grill pan to cook an array of vegetables. 

The method is simple:

1. Spray or wipe my grill pan with cooking oil 
2.  Cut the desired vegetables into approximately 1’’ thick pieces, depending on the type of vegetable. For example, green beans can be used as-is.
3. Set grill pan on medium high heat
4. While pan warms, microwave vegetables for a minute to give them a head start on cooking NOTE: This isn’t necessary, but I’m an impatient cook
5. Lay the vegetables on the heated grill pan. They make a satisfying sizzle and set the grill press on top of the vegetables.
6. Sit on your hands for five or so minutes then flip the veggies and set the press back
7. Wait another five and remove vegetables from grill
8. Dress with sea salt, balsamic vinegar and a little olive oil

Make sure to use proper care when cleaning the grill pan. Like all cast iron, you’ll want to properly season the pan before using or buy a pre-seasoned one. To clean, you simply rinse and scrub without any dishwashing soap. I usually do this quickly and set back on a warm burner to dry. When the pan is dry and still warm, I will wipe it with oil to keep it seasoned.

This past summer, I had fun with zucchini and summer squash, but as fall sets in, I’m experimenting with new vegetables like eggplant and fennel. For an unusual but delicious option, grill whole hearts of romaine lettuce then sprinkle with a little parmesan cheese. Enjoy!

 

Pain Appreciation

As we moved through our asanas today, we were encouraged to focus on what felt good about each pose. For me, this didn’t always mean what was most pleasurable. Some poses caused various parts of my body to burn like fire but rather than trying to escape, I breathed into it, facing it and feeling it fully. And with my attention focused on the feeling, I felt it morph and change. My very acceptance brought appreciation and often a softening of a tense muscle. 

At present, I’m going through a time off loss. Two of my very good friends, friends I associate with my life here in DC are moving away within the next few months. One to New Orleans, the other to India. Another of my friends has met a man she thinks might be The One and if he is, she’ll be moving to Boston. A childhood friend who I haven’t seen since I was 13 was staying with my family this week but will be going back overseas shortly and I’m not sure when I’ll see him again. All of this has made me feel sad. And the sadness is ok. But I realized that in this pain, there was also sweetness. And if I brought attention to it and sat with feeling of loss I’d be left with how much these people mean to me. How much I care them and how great my life is to have them in it. The depth of my sadness was equal to the depth of my love for them. While life may not be all pleasure, I can find the lesson in the discomfort.

Savory Oatmeal

I love oatmeal. I have it every morning and sometimes throughout the day. Most people think of oatmeal as a sweet, but I like mine savory and spicy. I’ve been asked so many times to explain this, so I thought I’d post a loose recipe of sorts. This is very simple, healthy and a great way to start off your day. I’m leaving out measurements because that’s not how I cook and everyone is different in their tastes.

Ingredients

·         Old-fashioned oats

·         Cumin seeds

·         Mustard seeds

·         Ground coriander

·         Ground cumin

·         Ground turmeric

·         Chili powder

·         Freshly grated ginger (or ground ginger)

1.       Warm a pot over medium heat. Put cumin and mustards seeds in pot and cover. The mustard seeds will pop when hot.

2.       When the popping has stopped, uncover the pan and add oats and ground spices.

3.       Dry roast the oats until they are slightly brown and give off a toasty smell.

4.       Add water to cover and toss in the freshly ground ginger, if using.

5.       Cook until the oats reach the desired consistency.

NOTE: Old-fashioned oats take longer to cook than quick oats. I often cover with ample water and allow them to simmer for up to 30 minutes for a creamier dish.