By Molly Patrick
Mar 13, 2021,
Last year, a few people from our community volunteered to teach some health and wellness classes during the pandemic. We had CarolAnn teach us a simple, yet highly effective Qi Gong session. Flora offered a really centering and calming yoga session. And, Ruth Baguskas taught a Pilates session.
All of them were welcomed and incredibly helpful. The one that was most challenging for me was the Pilates session that we’re sharing with you today. I had only done Pilates one other time before this, so I was kind of nervous going into it.
Turned out that Ruth is a great teacher, and I was able to follow along just fine. Not only that, I felt really good after the session was done. Bookmark this blog post and feel free to follow along as many times as you want.
I’m also giving you a cold-blasting plant based garlic soup below, so be sure to check out that goodness!
Here’s a note from Ruth before you get started:
I’m a plant based Pilates teacher who loves sharing the joy of movement with anyone interested in moving their body. My personal daily Pilates practice has kept me sane and relatively centered during this chaotic and uncertain time, and sharing the practice with others was a balm that I am so grateful for.
I have been teaching Pilates for 21 years. A former dancer and native New Yorker, I moved to Galway in 2006. In 1999 and 2000 I received my mat and apparatus certifications from the Mind-Body Institute and the Kane School, respectively.
I encourage my students to get in touch with their body-mind connection using the practice of Pilates. Pilates promotes breath, balance, strength, and freedom of movement.
Breathing, concentration, centering, control, precision, focus and flow are explored with the intention that each student will ultimately experience the joy of embodied movement.
Closed captioning available.
Thank you, Ruth! You made what I thought was a really hard movement practice into something that is doable! To learn more about Ruth and her work, visit her website.
- 2 tablespoons brown rice flour
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper (about 10 turns)
- ¼ teaspoon cayenne powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- 6 cups low-sodium vegetable broth (1.4 L)
- 12 roasted garlic cloves, peeled (see Notes for recipe)
- 1 cup red onion, diced (130 g)
- 2 cups cauliflower, diced (small, bite-size pieces) (200 g)
- 2 packed cups Swiss or rainbow chard, chopped (100 g)
- 1 cup frozen peas (150 g)
- In a small bowl, whisk together the brown rice flour, thyme, salt, pepper, cayenne, onion powder, and smoked paprika. Set aside for now.
- Place the vegetable broth and roasted garlic cloves in your blender and blend until smooth. Set aside for now.
- Heat a stock pot over medium heat for 2 minutes. Add the onion and cauliflower and saute for 5 minutes, adding a splash of water if they stick. Add the spice mixture you set aside earlier and stir for 1 minute.
- Slowly add the broth mixture, stirring constantly. Turn the heat to high and bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes, uncovered, until the vegetables are just tender. Stir in the chard and peas and remove the pot from the heat.
- Serve with parsley and a squeeze of lemon on top.
Wishing you a happy week. May it be filled with moving your miraculous body.
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