After having raced on sand yesterday, my hubby and I decided we could benefit from some yoga. We headed out to our local Bikram Yoga center.
Bikram yoga is a series of 26 poses and 2 breathing exercises practiced in a room kept at 105 degrees Fahrenheit. The heat gives the yoga a cardio component and the practice isn’t as associated with as much philosophy as other types of yoga I’ve tried. My hubby enjoys it enough, at least more than he would a meditation based yoga. He feels like he gets a workout from it. I agree.
Today’s class was incredibly hot. I soaked through my clothes with sweat. Early in the practice I noticed that my hands were pruned from the moisture. I actually felt tired and skipped a couple postures because I felt a little dizzy. But I enjoyed it anyways. Ok, I didn’t enjoy it while I was doing it, but I love that I did it now.
So I was going to share a soup I made for lunch with you all tonight, but I was so thirsty when I came home that I decided to share a new smoothie that I came up with.
I’ve been struggling a little with smoothies since figuring out that I’m probably allergic to bananas (haven’t had ichy throat problems since I started avoiding them). Bananas were a filler, they added nutrition and texture. How to replace them?
So I used soaked cashews instead. It lends an interesting texture to the smoothie, but the cashews really have to be soaked and tenderized. By the way this is a veganized version of a smoothie I’ve been making forever.
Chocolate Hazelnut Raspberry Smoothie
Prep Time: 5 minutes
Keywords: blender beverage vegan coconut milk cashews raspberries
Ingredients (1 smoothie)
- 1 cup frozen raspberries
- 1 cup raw cashews, soaked for at least one hour
- 1 cup non-dairy milk
- 1 teaspoon vanilla milk
- 2 tablespoons chocolate hazelnut spread (Chocolate Covered Katie has a Vegan Version)
Instructions
Soak cashews in water for at least an hour. Drain water.
Place all ingredients in a blender. Blend until smooth. Adjust liquid as necessary for personal taste.
So a smoothie was a great post-yoga pre-dinner. I wanted to share with you what I eat on a basic basis. As food bloggers we don’t always eat exciting complicated foods. At least I don’t. But I also wanted to show how easy it is to make a vegan meal.
Tonight’s meal, brown rice with kidney beans and previously frozen broccoli. Not overly exciting. But it’s an easy, inexpensive meal for someone looking to reduce their dependence on animal products.
Have you ever tried hot yoga? What did you think of it?
I'm an engineer, an animal lover, a runner and an ex-rower. I like medical devices, big ships and mountains. This is my journey teaching myself to make healthy foods and explore the world of vegan and vegetarian cuisine.
[...] at home and pack a real punch of flavor. Some of my current favorites are variations of the basic rice and beans meal (see near the bottom of the page) that so often is found in budget [...]