Reasons I Sucked at My First Attempt at Yoga but WILL Do it Again Tomorrow


So, I have been writing for Supple about joint pain for over a year now and suffering from my own issues for longer than that. One of the biggest things I have learned in this time, is the importance of moving and exercise. The practice of yoga has been spoken of as one of the better exercises for people with arthritis and other forms of joint pain.

For me, 2012 is the year of “practice what I preach” and it is getting off to a fine start. I have already started working on the Kitchen Challenge with my Twitterfriend Peachy.

My satellite package includes a few preview channels every month and this month, it included Veria a health and fitness channel featuring a show called“Yoga for Life”. Today, I gave it a try.

Now down to the list of why my first try was such a comedy of errors:

  • I have wood floors & no yoga mat – I blame up to 30% of my falling down to this
  • My dog thinks that if I am on the floor, its time to play. – Because Ralphie coming at me with a slobberd up decapitated stuffed lobster is TOTALLY zen
  • I am a 100% complete & utter klutz – um… duh
  • I can’t breathe, concentrate and balance all at the same time – My mind would also wander off to places unknown. I also tended to talk back to the host when I got frusterated
  • I kept getting my lefts & rights mixed up – no comment
  • I have NO sense of balance what so ever. -um, yeah

And the three reasons why I’ll be back at it again tomorrow:

  • I am impossibly stubborn
  • Despite the confusion, the falling down, the swearing when I messed up…. I feel great!
  • I have a killer downward dog – yeah! Suck it stand on one foot with the other foot behind your ear pose

While the lists are still not balanced, I’m not giving up! I feel a strange confidence knowing that I’m just going to get back up on the horse and do it again tomorrow. But I’m pretty sure I won’t be taking any public yoga classes anytime soon. ;)

So stay tuned I’ll keep posting on my progress!

Photo Source

(Most of) this post originally posted on asthesuppleturns

Advertisements

Kitchen Challenge – 1/9/12 Homemade Hummus


Well so far this year, it’s Carrie – 1 – Resolutions – 0!

That’s right folks, I made my first recipe for the Kitchen Challenge. I decided to start easy with something I didn’t actually have to cook.  My skills in the kitchen are not what you would call “enviable”. I have in fact, set my self* on fire twice in one month just trying to use my gas stove! If you follow this blog for no reason other then the fact I may do something tremendously silly, embarrassing or otherwise train wrecky, that’s totally cool with me.

The first dish I decided to make was “Rummy Hummus” by John Schlimm, author of The Tipsy Vegan,  from the Organic View blog. For the original recipie click here. (The picture alone is worth the click) I chose to take out the chipotle peppers & served it as a dip, but other then that, I stuck to script.

Ingredients:
1 (14-ounce) can of organic chickpeas, rinsed and drained thoroughly
2 canned organic chipotle peppers, stemmed if necessary, with a teaspoon of the adobo sauce they were canned with (add more peppers, if desired)
1 large organic garlic clove, coarsely chopped
* 3 tablespoons organic tahini (mixed well before measuring)

3 tablespoons fresh organic lemon juice

This was the first time I’ve used my citrus juicer thingey -LOVE it!

2 tablespoons organic extra-virgin olive oil
2 tablespoons white rum (or more to taste)
1 teaspoon ground cumin
1/4 teaspoon kosher salt, plus more for sprinkling
1 large English (seedless) cucumber
1 tablespoon sesame seeds, toasted in a dry skillet just until golden brown

Directions:
In a medium bowl, place the chickpeas, chipotles, garlic, lemon juice, tahini, olive oil, white rum, cumin, and 1/4 teaspoon salt. Puree with an immersion blender, scraping down the sides of the bowl as necessary, about 2 minutes, until the mixture is smooth and fluffy. Or use a standing blender (see note below).

Use a vegetable peeler to peel the cucumber skin lengthwise at 1/4-inch intervals to create a striped pattern around the circumference of the cucumber and slice it crosswise into 1/4-inch rounds. If the cucumber skin is tough, peel the entire cucumber. Arrange the cucumber discs on a platter.

To assemble, just before serving, lightly salt the cucumber rounds. Top each round with a generous teaspoon of hummus. Sprinkle with sesame seeds.

Yield: ABOUT 35 HORS D’OEUVRES

Note: Don’t be tempted to use a food processor to make this spread because you won’t get that perfectly smooth texture.

* I could only find tahini in my local grocery store in a 12oz jar. If anyone has any good recipes to use the rest of it up, please let me know!

To go with my “Rummy Hummus” I made homemade pita chips as well:

Cheers to all the rest of you healthy chefs both experienced & the noobs like me!

Originally Posted on asthesuppleturns