My name is Yanina and I am a felting artist. I own the nafanyafelt shop on Etsy but today I will not talk about felt. I`d like to share my knowledge of yoga with you.
Let me tell you what I tell newcomers in the studio I practice in (and make no mistake I am not a teacher, I am just a student, who talks a lot, lol )
Yoga is like some kind of weird food. You either fell in love with it from the first bite or you need time to understand the taste, but when you do, you will love it.
Yoga has nothing to do with getting in shape...oh no, of course you are going to get fit, flexible, strong and will have this amazing yoga butt. You will learn how to do impressive asanas and bend in every direction and the best part for us, girls, it is the feeling of lightness in your body.
Sounds good, right?
Oh well, yoga is not about that.
Mostly yoga is about being present. Live now, this second.
It is a life style of change in your life, not because you have to, but because you want to.
And the first change (and the easiest one) is the way you eat.
The practice will dictate what to eat, and believe me the practice is the worst dictator ever.
And you will listen, oh yes, you will listen.
All the food which gives us, girls, a muffin top will be forgotten.
And you will want it. Easy, right?
We all love lasagna. This is a very tasty Italian dish but at the same time a very heavy and oily meal. Today I would like to share yoga style lasagna recipe with you.
•1/2 pound lasagna noodles
•2 10-ounce packages frozen chopped spinach, thawed
•1 pound soft tofu
•1 pound firm tofu
•3 tbsp minced fresh basil
•2 tsp salt
•1 32-ounce jar of tomato sauce
Soak the lasagna noodles in hot water for 10 minutes. Drain carefully and set aside on a towel.
Pre-heat oven to 350 degrees.
Squeeze the spinach as dry as possible and set aside.
Place the tofu and salt in a food processor or blender and blend until smooth.
Cover the bottom of a 9x13 inch baking pan with a thin layer of tomato sauce, then a layer of noodles. Follow that with a layer of half the tofu, half the spinach and half the basil. Continue in the same order, using half of the remaining tomato sauce and noodles and the rest of the tofu mixture, spinach and basil. End with the remaining noodles covered by the remaining tomato sauce.
By Yanina (nafanyafelt)