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The Hugger Mugger Yoga Blog

  • Meatless Monday: Hearty Vegan Shepherd’s Pie

    Ready for the Oven

    Meatless Monday: Vegan Shepherd’s Pie
    Temperatures here in Northern Utah have been well below freezing for the past week. Because I live in a drafty old house, I’ve been enjoying adding a little extra heat to my environment by using my oven. In addition, I’ve been enjoying warming my insides eating foods that help create internal heat. Think root veggies and wintry Brussels sprouts.

    For my Christmas dinner contribution I made Shepherd’s Pie. Although Shepherd’s Pie is traditionally a meat-heavy dish, this recipe ditches the beef and instead includes ground up veggie burgers. Using frozen...

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  • Supta Baddhakonasana: Your Holiday Season Go-To Pose

    Supta Baddhakonasana Can Ease Stress—and Holiday-Induced Indigestion
    I don’t know about you, but I’ve barely had time to breathe in the past few weeks. Between holiday rehearsals and performances—Amahl and the Night Visitors and The Messiah—and the usual holiday preparations and parties I’ve barely been at home other than to sleep. Not to mention the time and energy I’ve spent shoveling the plentiful famous Utah powder that’s been falling for the past week and a half. This means I’ve had less time to prepare healthy meals consistently, and very little down time in general.

    Holiday gatherings are always fun, but I always...

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  • Meatless Monday: Chewy Sautéed Tofu

    Meatless Monday: Simple Tofu Preparation for Stir Fries and Beyond
    In 1986, not long after Great Basin National Park was designated as a national park, I traveled there to visit its ancient Bristlecone Pine forest. In order to get there, we had to travel through Utah’s vast west desert. There’s not a whole lot of civilization out there, so when we stopped at a little gas station/convenience store, we decided to snoop around for any possible provisions we might want to add to what we’d brought.

    Eight years earlier I’d stopped eating meat, and in the ensuing years I’d also become wary...

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  • Got Text Claw? Asana for Your Hands

    Hand Stretches to Alleviate Text Claw and Other Repetitive Strain Injuries
    A few weeks ago I wrote about Text Neck, neck pain that develops as a result of looking down at our tech devices. Less known and talked about, but likely just as common, is Text Claw: pain in the hands, wrists and forearms that comes from plinking out texts and surfing the web on your smart phone.

    When we punch numbers and letters into our phones, we have to curl our fingers, flex our wrists and contract the palms of our hands. Over time the tension we create in the hands...

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  • Meatless Monday: Get Your Kale On

    Meatless Monday: Pizza with Kale and Caramelized Onions
    When I was in college at Indiana University, I paid my tuition, housing and expenses from the salary and tips I earned serving at a well-known Bloomington haunt, Mother Bear’s Pizza Barn. Needless to say, I ate a lot of pizza back then. I ate pizza on my shifts, and when I came home, my roommate’s dog would follow me around because my clothing was permeated with pizza scent. When I stopped eating meat in 1978, most restaurants had few to no vegetarian options. Pizza was one of the few foods I could...

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  • Yoga Bolster Love: Enjoy the Ultimate Savasana

    What’s Better Than a Yoga Bolster in Savasana? How About Two?
    There’s nothing easier than lying down on the floor for Savasana, right? In many cases, the answer is yes. But in some ways, Savasana demands more of us than yoga’s more active asanas. Other asanas can create a fair amount of sensation, making it easy for our minds to focus on the moment. Savasana, on the other hand, with its relative comfort factor, requires a bit more of our minds. Unless, of course, it isn’t actually comfortable.

    When I’m leading my classes through Savasana, I always stay vigilant of my students’...

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  • Meatless Monday: Pappardelle Pasta with Roasted Butternut Squash

    Meatless Monday: Butternut Squash and Pappardelle Pasta
    I’ll admit I’m a cookbook junkie. I probably inherited this trait from my maternal grandmother, who kept a tall stack of Gourmet magazines on a little bench that I inherited some years ago. She just enjoyed reading them. I’m the same way. I love to read cookbooks, even though I may never get around to making the recipes I read.

    So even with a veritable library of vegetarian and vegan cookbooks, I still wander away and read magazines too. Today’s recipe comes from the September 2015 issue of Vegetarian Times. The original recipe says this...

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  • Let’s Redefine Advanced Yoga

    In 30 years of teaching, I can’t even begin to relate how many times I’ve heard people say that they can’t do yoga because they’re not flexible. Similarly, I wish I had a dollar for all the times I’ve heard a longtime student declare himself/herself to be “just” a beginner because in all these years he/she has never touched toes in a forward bend or done Upward Bow with straight arms.

    A few days ago I read a blog lamenting the yoga cultural emphasis on “advanced” poses and how all the social media photos of yoga practitioners in these poses is...

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  • Acceptance: Finding Contentment in Your Yoga Practice

    Acceptance: The Yogic  Practice of Contentment
    I’ve noticed a change in the way that I approach poses—especially difficult poses—since I first stepped on the mat.

    At first, I would watch in awe as our teacher demonstrated a pose—the Eagle, say, or Dancer—and couldn’t imagine myself stepping into the pose at all.

    If it was a pose that required balance, I doubted that I’d ever find the balance to hold the stance for more than a moment.

    And if the pose demanded a certain level of flexibility—a deep twist, say—I would laugh to myself, convinced that I would never acquire the kind of flexibility needed...

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  • Meatless Monday: Garlicky Kale with Tahini Dressing

    Garlicky Kale Shown with Fried Green Tomatoes

    Meatless Monday: A Kale Preparation to Die For
    Okay. I admit it. I love kale. I don’t just love it because it’s oh-so-trendy. I’ve grown it and eaten it since the mid-1980s. Maybe I’m just imagining it, but I feel sharper and more alive after I’ve eaten it.

    I also love growing it. It’s a truly sustainable vegetable. A half dozen plants supply me with more then enough kale for myself and my partner, and plenty to share with friends. As long as you don’t pull up the plants, you can break...

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