Happy Tuesday morning or Monday night depending on when you’re reading this !
Tonight was the second class of my 6-week Ajaya (arm balancing) workshop. We did tons of practice and partner work on getting into handstand and also practiced Ashtavakrasana which I can’t even come close to doing. One day? Maybe? It feels so far away from me right now. I do feel like I could maybe do handstand one day though, especially when I have an awesome partner helping me get up into it. I can’t believe how much it works my upper back muscles!
I’m so glad I decided to do this workshop. It’s perfect timing since I am coming up on my four year anniversary at my yoga studio! April 15, 2010 was the first day I walked into that studio and started taking classes. Since then they’ve grown from one hot yoga studio to three studios – two hot studios and one regular studio. I am also getting really close to hitting 400 yoga classes in the last four years. I’m currently at 373 classes. I’m not sure if I’ll get the last 27 done before April 15 but I’m going to try. I just love yoga so much. Like running, I can’t believe how much it has impacted my life.
Anyways, that did not mean to be such a long ramble about yoga. What I really wanted to share with you today is a delicious recipe! As I briefly mentioned last week me and my mom went to a Mexican cooking class and had so much fun. One of the things we learned how to make was this mango cabbage slaw and I made it again tonight! It’s so so good I had to share.
Below is the original recipe, but one tip the chef had was to buy the pre bagged, pre chopped coleslaw mix so you’re not spending a bunch of time chopping coleslaw and that’s totally what I did. Worked like a charm!
Mango Cabbage Slaw
- 1 cup of sliced thin green cabbage (or pre-chopped coleslaw mix)
- 1 carrot julienne
- 1/2 mango peeled and cut julienne
- 2 tbsp fresh cilantro lightly chopped
- 1/4 cup red onion cut julienne
- 2 tbsp of orange juice (I didn’t have any OJ so just squeezed in half of a large orange last night!)
- 2 tbsp of olive oil
- 1 tbsp of rice wine vinegar (or red wine vinegar, which is what I used!)
- Pinch of salt and pepper.
Mix all together and enjoy. I enjoyed with this amazing Sriracha Salmon recipe which I made again on the weekend. I buy the big Atlantic salmon from Costco and i let it marinate for 24 hours. Seriously the best salmon recipe I have ever made. Second only to Whiskey Salmon. I think the key for me is letting salmon marinate for a long time, because I find it kind of dry otherwise but when it is marinated it has the best flavour. Yum yum yum. My dinner last night actually caused me to make mmmmh sounds while eating it. And it’s pretty darn healthy and clean too!
If you do yoga, do you like doing arm balances? What is your favourite one? And what is the best recipe you’ve made lately?