By Molly Patrick
Nov 7, 2020,
If there was ever a year when the benefits of yoga were needed on a colossal and global level, it would be 2020.
That said, I’ve never gotten deep into a traditional yoga practice. My practice is a weird combination of things I’ve picked up over the years from different teachers. It’s part meditation, part yoga, part myofascial release, part dancing, part breathing techniques, part releasing stuck energy in the body, part making sounds, part me laying on the floor hoping to fuck that everything is going to be okay (which it will, it will probably be okay).
I do my yoga / movement / meditation / convincing myself that everything will be okay / breathing / trying not to fall into existential dread practice at home. Because no one, and I mean NO ONE should have to witness this spectacle. And when I say spectacle I mean looking and sounding like an injured animal in heat who is also giving birth, laughing, crying, and dancing all at the same time. It’s a visually and audibly confusing sight.
I came up with my own at-home practice because whenever I would go to a yoga class with other humans, I never felt like I quite belonged.
- There’s a lot of Lululemon happening (Sure, it’s cute AF, but I can’t justify spending $100 on spandex. Do you know how many pairs of thrift store spandex I could buy for that amount?? Plus, I’m pretty sure Lululemon is made out of crude oil?).
- There’s always very focused and very serious pre-yoga warm ups going on, which may or may not be required. I’m never sure, so I just sit there awkwardly on my mat trying not to look awkward (while praying I don’t accidentally make eye contact with anyone).
- There’s a notable level of chit chat about children, and activities involving children (literally nothing to add to this convo except why so much soccer?).
- And finally, there’s a general feeling of jealousy that shamefully radiates out of me about everyone being WAY more flexible and strong than I am. And look, I know that “being flexible” and “having abs” isn’t the point of doing yoga. But also, who doesn’t want a bendy body and some killer abs? What exactly about that sucks? I for sure want that (**But not enough to actually put in the work to make it happen, as it turns out**).
So I do my weird little movement practice every morning, very much at home.
Earlier this year we offered Wellness Hour videos to our Meal Plan subscribers to help with COVID stress. Now we’re adding those videos to the blog so that everyone can benefit. Today’s video is a yoga class taught by Flora van den Berg from Amsterdam. Flora is in our community, and I really enjoyed her class, especially because I could do it at home.
If you have 50 minutes and need to decompress, try out this class! Here’s a quick message from Flora before you start:
I am a yoga teacher (trained in Integral Transformational Hatha & Vinyasa Yoga), musician, psychologist-in-training, and proud Dirty Girl with a passion for holistic health. I combine yoga, meditation, clinical psychology, neuroscience, and music to help people improve their mental and physical health. I hope you enjoy the class!
Closed captioning available.
- 2 packages firm tofu, drained and pressed (instructions below) (14 oz. / 397 g each)
- ¼ cup soy sauce (60 ml)
- 2 tablespoons apple cider vinegar
- 2 tablespoons tahini
- 1 tablespoon vegan Worcestershire sauce
- 2 teaspoons smoked paprika powder
- 2 teaspoons cumin powder
- 1 teaspoon chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon black pepper (about 40 turns)
- ½ teaspoon salt
- ½ teaspoon allspice powder
- 2 cups red onion, diced (260 g)
- ⅓ cup nutritional yeast (30 g)
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Remove the blocks of tofu from the packages and rinse with water. Place on a plate and set a cutting board on top of it, then place something heavy on top, like a few cookbooks or a heavy skillet. Set aside for 10–15 minutes while the liquid is pressed out of the tofu.
- In a large mixing bowl, add the soy sauce, apple cider vinegar, tahini, Worcestershire sauce, smoked paprika powder, cumin powder, chipotle chili powder, garlic powder, onion powder, oregano, thyme, black pepper, salt, and allspice. Whisk until everything is combined.
- Crumble the tofu into pieces and place into the mixing bowl, along with the diced onion. Stir until everything is well coated with the soy sauce mixture.
- Add the nutritional yeast and stir again, continuing to break down the size of the tofu crumbles.
- Evenly spread the mixture onto your baking sheet. Bake for 25 minutes and then take out of the oven, flip the crumbles over and bake for an additional 20 minutes.
- Enjoy these tasty crumbles in tacos, burritos, casseroles, on pizza, or wherever you want!
Wishing you a happy week. May it be filled with finding what works for you.
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