Robert Downey, Jr. has always been a heart throb in the eyes of Zen Muffin and I. And now here he is, doing yoga. This picture would totally go up in my locker, if I had a locker. Yoga Dork has more.

Yoga Hurts, Meditation is Boring

We're Still Here!

We're still here! I have to admit, dear readers, I kind of forgot about this blog. But I've remembered now. Not much is different since my last visit; still teaching, still eating, still baking. More on all of that to come soon.

We're still here?

I have half a mind to start posting on the yogery again. Half a mind to let it go. 

We'll see what happens. French toast, thoughts?

I saw that Jeanette Winterson has a new book coming out on March 6th. She reminds me of my sister, who first recommended I read her several years ago in Paris. Sarah has amazing taste in books and music. I've learned about so much good stuff from her.

We've even quoted Jeanette in the context of talking about yoga. Basically, we love her. Plus, the cover is fantastic, and the title of the book made me think of the title of an old Yogery post. I'm pretty sure Jeanette read the Yogery and then came up with the title of her book. (Our post: I'd Rather Be Free than Normal.)

Out on March 6th of this year. You can pre-order on Amazon. Pre-ordering is magical. You forget you ever paid any money, then the book just shows up on your doorstep, seemingly free.

We're still here/Muscular Psychology

Happy March and Update from the Yogery!

Zen Muffin is in India, and French Toast is neck deep in the slowest internet in China, yes it's a fact! We'll be back soon with reports on Mother India and perhaps even a live-blogging extravaganza when ZM comes to Shanghai in TWO WEEKS!

Coconut Cream Pudding, and Happy Year of the Rabbit!

We're coming up on the tail end of Chinese New Year, or chunjie, or Spring Festival, or one-week-off-from-work-when-all-business-is-set-aside-and-fireworks-go-off-like-mad-24/7, and I have yet to do what I said I would do this week: practice Ashtanga yoga every day, work on the Salty story, organize my closet, write in the Yogery....Ay yo.

Instead of doing these things, I pretended I was still in Thailand and made coconut cream pudding. Nothing like a cool, creamy, coconutty spoonful of goodness to make the annoyance of firecrackers bouncing off your sixteenth floor window melt away. If you make it, and I highly recommend you do, you'll need three cans of coconut milk and the patience to wait at least a day before you eat it.

Instead of the hardcore Ashtanga practice I promised myself, I yoga-ed to Jason Crandell via Yoga Journal podcasts. They are usually only about 20 minutes, but they all go well together so you can just yoga until your battery wears out.

This week I'm hoping to start a green juice cleanse. Any tips or recommendations out there for me? I haven't done one in awhile. What better way to start the Year of the Rabbit than eating like one!

Coconut Pudding with Coconut Cream

Ingredients:
1/2 cup sugar
1/2 cup corn starch (i used flour)
1/4 teaspoon salt
5 cups canned unsweetened coconut milk, divided. (i subbed three cups for coconut cream. yum!)
tropical fruits to be spooned on top for serving.

In a heavy saucepan, stir together the sugar, cornstarch and salt. Gradually add 1/2 cup of the coconut milk and stir until you have a runny paste. Stir in remaining cups of milk and cream, and cook over medium heat until the mixture starts to thicken. Turn the heat to low and, stirring briskly, simmer for 1 minute.
Pour the pudding into a 11/2 quart dish, mold or ramekins, and let it cool uncovered for a bit. This will achieve 'skin' on top of the pudding. IF you don't want skin, press plastic wrap immediately onto the surface of the pudding. Put in the fridge for about 12 hours.

Adapted slightly from "The Joy of Vegan Baking" by Colleen Patrick-Goudreau