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The Hugger Mugger Yoga Blog

  • Meatless Monday: Spring Galette

    I love trying new recipes and new techniques. Today’s Meatless Monday recipe includes several new techniques—using a mandoline and making crust in a food processor.I’ve wanted to buy a mandoline for a while, and when I saw this recipe from Bon Appetit, I decided now is the time. I bought it at a local kitchen tool paradise called Spoons ‘n’ Spice. I have to say that the ease of slicing the potatoes in this recipe made me realize that I may be using my new mandoline more than I’d originally thought.I’ve made many a pie crust and galette crust in...

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  • Sustainable Yoga Practice

    Happy Earth Day! This Friday, April 22nd, we’ll celebrate the spectacular planet we live on and recommit to living in a way that allows it to flourish.

    Earth Week is a great time to reassess our energy consumption and decide where we can refine or let go of patterns of overconsumption. This includes all areas of our lives—how we eat, how we travel, how we work and how we play. It also includes how we practice yoga.

    One way to “green” our yoga practice is to use mats, blocks, straps, etc., that are made from sustainable materials—rubber, TPE...

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  • Celebrate Earth Day with Hugger Mugger!

    On April 22, 1970, the modern environmental movement was born. The very first Earth Day, conceived by then-Senator Gaylord Nelson, drew 20 million activists from all over the U.S. who took to streets, parks and university campuses to protest environmental degradation and advocate for environmental stewardship. Forty-six years later millions of people in 192 countries all around the world celebrate Earth Day.

    Yoga’s yamas (ethical precepts) and niyamas (personal practices) are replete with practices that support sustainability and stewardship. These include non-harming, non-greed, cleanliness, contentment and surrender to something greater than ourselves.

    In keeping with yoga’s philosophy of...

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  • Ahhh … Lateral Bending on a Bolster

    Lateral Bending on a Junior Bolster

    There really aren’t a whole lot of day-to-day tasks that require lateral bending. That’s probably why most people find side stretches in yoga—such as Parighasana (Gate Latch Pose), Talasana (Palm Tree Pose) and Parvrtta Janu Sirsasana (Revolved Head-of-the-Knee Pose)—so invigorating.

    Lateral bending can also be woven into Restorative Yoga practice. Practicing a supported lateral bend early in a Restorative session not only feels wonderful, but it also helps prepare your thoracic spine for other poses, especially for supported back bends such as Supported Setu Bandhasana (Bridge Pose) or...

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  • Meatless Monday: Veg Soup with a Difference

    I’m not sure what possessed me to do this, but the first time I made today’s Meatless Monday recipe I made it for a potluck, probably 20 years ago. Normally I contribute tried-and-true recipes to potlucks to avoid the embarrassment of a possible flop.

    I’d just barely bought the book this soup came from, Sundays at Moosewood Restaurant. It’s a huge book—734 pages—and I randomly opened it to the page that featured this soup and decided to try it. Sometimes you have to live dangerously. Fortunately the recipe turned out to be a winner.

    Unlike most vegetable soups...

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  • Advanced Poses: Making Wise Choices

    I lay awake, muscles strained and sore, unable to sleep after the yoga class that I’d taken earlier in the day.

    We had explored “easy” or basic poses, and the teacher had encouraged us to stay in the poses far longer than usual. Her approach turned “easy” poses into much more advanced poses.

    While I held each pose, exploring new feelings, new ways of being. I forgot about the straining hamstring or tight hip joint. I ignored the discomfort and pain and kept pushing. The instructor led us into new territory, inviting us to experiment, and I trusted her...

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  • Meatless Monday: White Bean Purée

    When you’re vegetarian or vegan, clean, tasty sources of protein are always welcome. If you don’t like or don’t tolerate soy very well, options can be limited. The truth is, most vegetarians and vegans get plenty of protein in their diets, but we can’t just slap a slab of meat into a pan and let it cook in its own juices. Preparation is a bit more involved. But, in my opinion, that's a big part of the fun of it.

    When I stopped eating meat in 1978 there were very few meatless convenience foods. I learned to cook from...

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  • Meatless Monday: An Unusual, but Magical Combination

    When I first saw this recipe in Deborah Madison’s Vegetarian Cooking for Everyone, I was intrigued. I wasn't sure how this unusual combination of flavors would come together. But once I made it, I knew it would be a regular in my recipe canon.

    I first made this soup probably seven or eight years ago, and I’ve made it many times since then. It’s my partner, Phillip’s, all-time favorite soup. It’s one of the few recipes I haven’t altered in some way. It’s perfectly balanced just as it’s written.

    I’ve used white, red and black quinoa in this...

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  • Relax Your Back in Forward Bends

    Forward bends are an integral part of asana practice. Bodies folded in half “like a jack knife” are iconic images in the yoga photo canon, and loose hamstrings are often considered to be essential to being a “good” yogi. (I quibble with this, but that’s another post!)

    Because of the wide variations in body structures, many—probably most—people will never touch nose to knee with straight legs. This is not a problem. Yoga practice was never meant to be about performance.

    The good news is, forward bends confer other benefits beyond hamstring stretching. Forward bending is calming and grounding...

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  • Meatless Monday: Carrot-Cashew Soup

    Meatless Monday: Carrot-Cashew Soup
    In past Meatless Monday blogs, I’ve extolled the virtues of the wonderful home-cooked food at the place where I’ve practiced silent vipassana meditation for the past 30 years. Today I’ll share my all-time favorite: Carrot-Cashew Soup.

    Abhilasha Keays, teacher and cook at The Last Resort in Duck Creek, Utah, makes sharing meals at the retreat center feel like a privilege, preparing each meal with fresh, organic ingredients and infusing the food with her love of cooking.

    The Last Resort is the first place where I ate soup for breakfast. While it’s a bit out...

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