New Year New Yoga Challenge

Happy New Year! We're twelve days into the new year and as such, twelve days into my first #YogaChallenge of 2017. This one last all month long and is hosted and sponsored by @DoYouYoga! Challenges that don't require me to follow and tag a hundred people are always a good pick in my opinion.

So far nothing overly exciting to report at this almost half way point. The poses have been pretty basic, nothing that I haven't practiced before. Some of the poses have been repeats of postures from previous challenges which has been a great way to apply changes in alignment. For example, my Downward Facing Dog pose (Adho Mukha Savasana) from the #YogEmojiChallenge which I wrote about here  needed improvement.

In reference to the photos below (aside from the obvious difference in the quality of the photos, there are a few key alignment principles to point out)

1. Uddiyana Bandha, the navel lock is engagement of the abdominals, lifting your navel towards your spine. In the first photo my tummy is clearly less tucked than in the second image.

2. #YogEmojiChallenge down dog has a rounded lower spine, probably in part because I have not appropriately engaged my core (point #1 above) and also because my stance is a little bit too short. In the #DOYOUYOGAin2017 photo I have put more space between my hands and feet in order to lengthen my spine. This in conjunction with a strong navel lock creates that nice long line.

3. While your gaze in down dog is meant to be directed at your belly button your head should rest between your upper arms. In the first picture, my head is hanging down, in the corrected version, you can not see my ears as my head is appropriately aligned between my biceps. 

Downward Dog is an amazing and constantly evolving pose from minute to minute, let alone day to day so enjoy your exploration. Photos and mirrors are great to be able to see exactly where improvements can be made but remember to rely on the way the pose feels in your body. Try coming into Down Dog with your eyes closed once in a while to really feel the subtleties.

And as always stay tuned for more Yoga Challenge updates. I think I'll be picking up one more this month. Two at a time? Gotta Go Hard. Love and Positive Vibes Only!!!

My Vegan Buffalo Cauliflower Wings!!

After many attempts at trying different recipes I found online and from my Mom, I have finally adapted all of these recipes to create my very own, which results in the perfect, crispy, savory delicious Buffalo (and/or Barbecue) Cauliflower wings. They are  #BoyfriendApproved and "meaty". As much as that adjective goes against my vegan vocab, I think it helps those non-vegans out there to relate so maybe they will start to see the light.

Anyway, here is the recipe!!

Yield: About 20-25 wings: approx. 2 servings
Ingredients:

• 1 Head of Organic Cauliflower - cut into approximately silver dollar sized pieces, depending on how large the head is you will probably only need to use 1/2.
• 1 Cup Chickpea Flour - If you have a #Vitamix or high powered blender you can make this yourself by blending raw, dry chickpeas until it becomes a flour like consistency, which is what I do, but I believe you can also buy it at health food stores.
• 1 tsp cornstarch
• 2 tsp garlic powder (or more, it's up to you)
• 1 tsp cayenne pepper (like it super spicy? Add more!)
• 2 tsp paprika (seems like a good amount, but hey it's your food!)
• 1 TBS nutritional yeast
• 1 TBS breadcrumbs
• 2 tsp salt
• 2 tsp black pepper
• 1 Cup almond milk (or any other non-dairy milk that you prefer)
• 2 TBS vegan butter (I use SmartBalance Light with Flaxseed Oil)
• 1/4 Cup Franks Red Hot (I have yet to try it with the Franks Buffalo Sauce but am definitely going to try it soon)
• 1/4 Cup your Favorite BBQ Sauce (Assuming you want a variety of flavors for your Vegan waaangs :)
• 1/2 Cup Vegan Ranch (Because I use a lot, you may need less - I use Follow Your Heart Brand)
• 3-4 Green Onions - cut small 
• 2 Celery Stalks - cut into stix
• 1 red bell pepper - cut into stix (or Broccoli is good too!)
• 2 TBS oil (I use grape seed but olive oil works)

Process: (Sorry I don't have step by step photos - maybe one day :)

1. Wash and cut your cauliflower and set aside
2. Wash and cut your raw side veggies and place in water in the fridge
3. In medium mixing bowl add Chickpea flour, Cornstarch, Garlic Powder, Cayenne Pepper, Paprika, Nutritional Yeast, Breadcrumbs and the Salt/Pepper. Whisk until evenly mixed and set aside
4. Turn your oven on BROIL. I don't know if this is unconventional or not but this is how I do it :)
5. Add Almond milk to the Chickpea Flour mixture and whisk until combined to create batter.
6. Grease baking sheet or large pan (that can go in the oven) with your Oil
7. Dip cauliflower pieces into batter and completely coat each one and gently tap off any drippys or extra but it should be pretty thick to cover each piece.
8. Place wings on cooking pan/ baking sheet/ whatever you have and make sure they are not touching each other
9. Broil in oven for 15-20 minutes until the side touching the pan is completely crispy, dark golden brown and then flip each one and put back in the over for another 10-15 minutes. BUT PLEASE monitor your cauliflowers!! I am a bit of a haphazard cooker and don't always pay attention to exact times, these are my estimates, so please breathe and be mindful :) #YogiChef
10. While wings bake...Get your sauces ready. You'll need two saucepans if you're doing the 2 flavors, 1 TBS of Butter in each.
11. As soon as your wings look brown and crispy to your liking take them out of the oven. Turn your burners on and melt the butter than add your Franks to one and BBQ to the other mix well then toss your wings in your sauces.
12. Plate with your raw veggies and side cup of ranch topped with green onions. And a nice salad goes good too :)
13. Be Blissful in Buffalo. Mmmmmm. Shhhhh. Quiet now. Just eat.

 Thanks for reading!! Let me know how it goes for you!! Much love!! Peace!!