As we approach the new year, I can’t help but look back on this incredible year and think of all the amazing things I have been introduced to. It was in 2012 that I discovered Smiling Dog Yoga studio and with it a variety of yoga classes I had never heard of before. Granted I had taken yoga in different forms throughout my schooling, but this was one of the first experiences I had feeling connected with a studio and the community that surrounds it. Let’s just say I was officially hooked. Now as we bring 2012 to a close, I can’t help but think of all those priceless parts of my routine that I want to take with me into the new year. Namely, my one or two days of the week regime where I start with a hatha class in the morning and end with a yin class in the evening, or trying out a new instructor once a month to mix up the bag of yoga style. What are those precious parts of your yoga routine you want to continue with into the new year? Is there something that itches at you to try with 2013?
Something that might tickle your fancy to start in the new year is spicy vinyasa. Now, as many people have been wondering with this series, what exactly is spicy vinyasa. What I have come to identify it as a yoga routine that really heats up your body and brings that sassiness out in you. As every class is different and unique in its own way, I believe it comes with staying present and moving with the heat that builds naturally in our bodies. When I was in a vinyasa class with Roxanna Banta, I felt my core insides slowly begin to warm up and decided to run with that feeling of heat and almost turn yoga into a spicy dance. By the end of the class I was fired up and embodied that through the night. What kind of spicy classes have you had?
To get the blood a boiling I paired this post with a spicy yogi recipe. Enjoy getting warmed up and have a wonderful new year! See you in 2013!
CURRY COCONUT TOFU SOUP
makes 4 servings, 9oz or so each
inspired by Cooking Light’s Fiery Tofu and Coconut Curry Soup
- 1 teaspoon coconut oil
- 60g yellow onion, chopped
- 2 cloves of garlic, minced
- ¾ teaspoon ginger, grated
- 60g shredded kale, divided
- 1 14oz can light coconut milk
- 2 cups vegetable stock
- 180g cauliflower florets
- 1-2 tablespoons of thinly sliced pealed ginger
- 1 teaspoon garam masala, divided
- 1 teaspoon curry powder
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes
- a dash of salt
- 9 ounces extra firm sprouted tofu, cubed
- scallions, sliced for garnishing
- a dab of chili garlic sauce
Soup, there it is:
In a big pot or a big wok (as I have lamented 1000 times already, I have exactly two pots in my arsenal of shitty kitchen equipment meaning everything I make can be made in a big wok), heat up your coconut oil. Toss in the onions with a ¼ teaspoon of garam masala and sauté a bit until the onions soften. Add in the garlic and grated ginger and cook for about 30 more seconds or until the garlic is fragrant but not at all burnt in the slightest nope never.
Toss in about half of the kale and continue to stir fry just until it wilts a bit. Add in the cauliflower, ginger slices, vegetable stock, and coconut milk. Season with the remaining garam masala, curry powder, cumin, and red pepper flakes. Salt and adjust the spices to taste.
Bring everything to a boil, cover, and reduce to a simmer for 25 minute or so.
Add in the tofu and the remaining half of kale (two slightly different textures of kale in one soup? I’m for it!) and simmer for another 5 minutes.
Serve with some sliced scallions and hot chili garlic oil if you’re into living dangerously. And maybe some peanuts, why not. Unless you are alergic to nuts. That would definitely be a good example of why not.
For more on this recipe, check out this link.