Yoga and Creative Expression

Over the past two weeks I’ve been intrigued about the idea of incorporating creative expression with my yoga practice. Obviously yoga in itself is a practice of creative expression, but I wanted to delve into it deeper and allow my personal practice to inspire me to do something creative in my life. I wasn’t sure how this would manifest itself initially, but it ended up coming out in the form of paintings and drawings. I am sure you can imagine what this process looked like, but I’ll lay it out for you any way, in case you are feeling the itch of creativity. IMG_7600Essentially, almost every night over the past few days I would lay out my yoga mat in my living room, put on a record I was feeling in that moment and did whatever poses I felt called to do. I usually started with a traditional corpse pose to get centered and then varied with a sequence of floor poses, standing poses, etc. What was so wonderful about this exercise was its ability to use my present moment desire to influence what I wanted to feel in my body and mind. IMG_7598Afterwards I ended my practice with some sort of creative activity, which almost always presented itself as either painting or drawing. Here are some of the art pieces that I created over the past two weeks and were induced by the yoga practices I experienced before them.

In this moment of mixed desire and stepping outside of the box, I wanted to share a recipe of a salad dressing that used to be a guilty pleasure of mine, ranch dressing. As my stomach cannot handle dairy anymore I have missed this once comforting condiment. In doing some solid research I found an amazing vegan ranch dressing. Here it is to share with you wonderful people. If you ever missed this in your diet, no need to worry there’s a delicious alternative right here.

(Re-posted from Fo Reals Life Blog)

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Plant Strong Vegan Ranch Dressing (or Dip)​

makes about 2 & 1/4 cup

  • ​1 box Mori-nu Lite Firm Silken Tofu (Or Mori-nu Firm Silken Tofu)
  • 2 teaspoons lemon juice
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1/2 cup soy milk (or your favorite milk alternative)​
  • 1 large clove garlic or two smaller clove
  • 1/2 teaspoon ground black pepper
  • 3 Tablespoons minced chive
  • 3 Tablespoons finely minced parsley
  • 1 Tablespoon minced dill ​

Blend everything but the chives, parsley and dill together in a blender or with your immersion blender until very smooth. Stir in your chopped herbs. Store in an airtight container in your fridge for about a week – I’m being conservative here for safety’s sake but I’ve kept it a few days past that. (You can half the recipe if you don’t think you’ll go through very much of it.) ​

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