2011 November

Seated in the yoga studio on a beautiful evening about to teach class, I gaze at the yoga students gathered in front of me and think, “What on Earth are they doing here?”  I mean, there are so many ways these folks could be spending their evening—going out for a scrumptious meal, sipping wine on the lanai with a loved one, or dropping into a cushy couch to watch a favorite sports team.  The list is long.

But forgoing all that, these individuals drove to yoga class to be challenged on all levels of their being.  Frankly, yoga is tough.  No, not because we manage to twist ourselves into pretzel shapes, although at times students do accomplish some rather unusual feats.  If practiced correctly, yoga is tough because it requires self-observation, patience, honesty, and plain, old-fashioned hard work.  Yoga, as I see it, is all about process as opposed to product. And the process is meant to be challenging.

Whether an exercise or posture primary requires stretching, strength, balance or concentration, serious students seek to go as far as they safely can.  Shunning complacency, they work to their “personal edge.”  Do you realize what this means?  On the physical level, it suggests that regardless of your prowess, you always have further to go.  You can open more, or hold longer, or move to variations that deliver a whole new set of challenges.  Furthermore, to work to your edge, you must carefully observe your process.  I can’t remind students often enough, “Don’t worry so much about the outward, physical form.  Pay attention to what’s going on inside.”

Only you can gauge if you are giving a posture your all.  Only you can discover your fear, laziness, egocentricity, competitiveness or other limiting factors. And with self-knowledge, transcendence begins.  Taking yoga to the edge is not easy; nothing that results in personal growth is easy.  Kudos to all yoga students everywhere who return to the mat year after year to meet the challenge.

Pumpkin Chocolate Chip Muffins (Vegan)

I’ve brought these muffins to studio events in the past and recently offered some after yoga class.  They are always well received.  I was asked to share the recipe–so here it is.  Enjoy and marvel in the fact that you don’t need to use eggs or dairy to create yummy baked goods.

Psyllium husk powder (Find in health food store) mixed with water*

2 cups sugar

1 can (16 oz) pumpkin

1 ½ cups canola oil

3 cups flour (whole wheat pastry flour, or half whole wheat and half unbleached)

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground cloves

1/8 teaspoon nutmeg

1 teaspoon salt

2 cups (12 oz) vegan semisweet chocolate chips (I often use Ghirardelli semi-sweet chips)

*Prepare the psyllium and water mixture approximately a minute before combining with other wet ingredients.  If it sits too long it will become too thick.  Use ¾ cup of water combined with psyllium husk powder.  Start by adding just ½ teaspoon of the powder to the water, mix very well and let sit for a minute or so; you want the consistency of egg whites after it thickens.  If too runny add a tiny bit of the powder at a time until you reach the desired consistency.

If using psyllium husk powder for another recipe, 3 Tablespoons of water plus enough powder to thicken equals one egg.

Preheat oven to 400 degrees. Line muffin pans (standard sized) with paper liners.  In a large mixing bowl, beat psyllium mixture, sugar, pumpkin and oil until smooth.  Combine flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt: add dry ingredients to wet ones and mix well until all ingredients are moistened.  Fold in chocolate chips.  Fill muffin cups to almost full.  Bake 16-20 minutes or until muffins test done (toothpick inserted in muffin center comes out clean).  Cool in pan at least 10 minutes before removing to a wire rack.  Makes 18-24 standard size muffins.