MANIFEST MOUNTAIN ENERGY

READING ABOUT YOGA

in Non-Yoga Works

BY MEGHAN HATALLA (SHE/HER)

Yoga lit tends to be predictable. Most lists of recommendations, whether YTT (yoga teacher training) or thematic book club, will almost always include the same iconicyet-somewhat-niche reads. The Untethered Soul. The Alchemist. Anything by Ram Dass. To be clear, I enjoy many of these works, but they don’t necessarily appeal to everyone.

Everyone can find value in learning about alternative viewpoints. I don’t mean conspiracy theory viewpoints, but different ideas about the creation of the universe or unique takes on how to make mashed potatoes. Those sorts of things that, when they come together, weave a great, rich tapestry of what it is to be alive.

That is why I’m sharing some alternative reads for those who wish to deepen their spiritual practice and awareness with books a little off that well-worn path.

Tiny Beautiful Things

by Cheryl Strayed

“Most things will be okay eventually, but not everything will be. Sometimes you’ll put up a good fight and lose. Sometimes you’ll hold on really hard and realize there is no choice but to let go. Acceptance is a small, quiet room.”

Wild tends to get the most Cheryl Strayed love and attention, but I much prefer this collection of “Dear Sugar” letters. Dear Sugar was an advice column Strayed anonymously penned for years. Every time I open Tiny Beautiful Things, I seem to find a new nugget written just for me in the moment. Tiny Beautiful Things provides great reminders for yoga practitioners. You’re never as alone as you think you are, no matter what you’re facing.

High Infatuation: A Climber’s Guide to Love & Gravity

by Steph Davis

“As with the other difficult moments in my life, those experiences reinforced the fact that I climb for myself and no one else. Sometimes the distinctions get blurred, and it’s easy to get sucked into other people’s realities. In the end, climbing is what I love, my own expression of joy. Everything else is just noise.”

High Infatuation is about finding and living your passion. Steph Davis is a worldrenowned climber, free soloist, wingsuit flyer, vegan cook, and, among other things, an author. In High Infatuation, her first essay collection, time is presented as a series of snapshots. Her writing pushes you to find what makes you feel alive and real.

Sapiens: A Brief History of Humankind

by Yuval Noah Harari

“We study history not to know the future but to widen our horizons, to understand that our present situation is neither natural nor inevitable, and that we consequently have many more possibilities before us than we imagine.”

Just as Bad Feminist gives us insight into culture, Sapiens tells us how we got here much more literally. The book features foundational knowledge that helps ground any love-and-light discussions people pick with you.

Bad Feminist

by Roxanne Gay

“It’s hard to be told to lighten up because if you lighten up any more, you’re going to float the fuck away.”

Whether you identify as a feminist or not, whether you ”need” feminism or not, Gay’s Bad Feminist is a must-read collection of essays touching on modern culture in an accessible, meaningful way. We live in a time of extreme, public polarization; her work helps explain how we arrived at this point in time. She’s the antidote to too much self-help that puts the onus on the reader to just change your view/change your mind. Sometimes, or even a lot of the time, it’s just not that easy.

I also recommend Hunger by Gay. In an industry (well, culture, really) that views our bodies as our calling cards, body awareness feels more relevant than ever.

Moonwalking with Einstein: The Art and Science of Remembering Everything

by Joshua Foer

“Memory is like a spiderweb that catches new information. The more it catches, the bigger it grows. And the bigger it grows, the more it catches.”

This one is a little specific to instructors. Don’t let any yoga teacher training instructor tell you differently: you should have no shame in using notecards to remember sequencing, cues, anatomical suggestions, modifications, and everything else yoga instructors must keep straight in a class. But it’s also nice to just have it in your head. Moonwalking with Einstein will help you remember sequences and all the other minutiae.

Pick Up Your Next Read

Entertaining alternate paradigms are an important part of any yoga practice, even ones which you feel might not share common ground with your own mode of thought. To paraphrase Ram Dass, we’re all walking each other home. +

MEGHAN HATALLA: Minnnesconsin Yoga offers encouraging, adaptable, alignment-focused yoga classes and workshops in Minnesota and Wisconsin. Lead instructor Meghan Hatalla pulls together elements of different disciplines, aiming to enhance somatic awareness in the body. Meghan completed her 200-hour yoga teacher certification with Maria Toso of Saint Paul Yoga Center, as well as furthered her knowledge with coursework from Jason Crandell, CorePower Yoga (power yoga extensions), and Yoga North (somayoga modalities).

BY AMANDA GIPSON NOWOSADZKI (SHE/HER)

Balance often feels elusive. Nearly a decade ago, I found myself crying tears of frustration on my yoga mat in a small studio in Chicago. I wondered how someone who was not yet thirty years of age could possibly be experiencing wrist pain so persistent, beginner yoga poses were almost impossible. That day, feeling shaky and vulnerable, I struggled to keep my balance in downward dog. I consulted various medical professionals and received a diagnosis of tendonitis. From there, doctors prescribed topical creams and pills to ease the pain. The story was the same with the persistent irritable bowel syndrome (IBS) I’d dealt with for years. Digestive distress became the norm for me, in addition to the tendonitis. Doctors offered pills yet again and told me these conditions were common.

Common? I asked myself. Only 29 at the time, I refused to accept inflammation and digestive issues as merely common, or that I would have to “learn to live with them.” I refused to accept taking days off of work to allow my aching wrists time to rest from typing as normal. Somewhere within me, I knew I had an imbalance … but I couldn’t quite put my finger on it. Coincidence led me to the solution, but the undeniable proof in my own body led me to stay the course.

The solution came about as a desire to lose a few extra pounds. So, I began a Paleo diet. My reasoning was simple. A few friends and family tried Paleo and felt much better, shedding pounds fairly quickly. What I didn’t anticipate when I set out on this journey was my tendonitis and IBS vanishing just a few weeks into this practice.

Nearly ten years later, I look back and realize food was behind more than the imbalance I sensed within my body. Food was also the medicine that lead to healing. The changes I made in regards to my food choices ultimately restored my health. Eliminating processed foods and gluten, cutting back on sugar, and avoiding most genetically modified organisms (GMOs) alleviated the pain in my wrists and the digestive distress I battled for years. It simply hadn’t occurred to me the food I ate wasn’t only causing belly aches, but also causing my entire body to be inflamed.

Even though I began to find a sense of balance again, the scales hadn’t quite evened out. I had one large hurdle left to overcome. Participating in a clean eating lifestyle was great for a few months … but for me, food is nearly spiritual. How could this possibly be sustainable in the long-term?

Growing up in South Louisiana’s “Cajun Country” pretty much guarantees you’ll be exposed to some of the most incredible flavors under the sun. The Cajun regional cuisine, steeped in African, French, and Spanish contributions, makes for something fantastic and unmatched elsewhere. My deep connection

CLEAN SOUTHERN CUISINE

with Cajun and Creole cuisines became further cemented when I worked in the catering industry in New Orleans.

So, when I begrudgingly determined gluten could no longer be a part of my diet, I nearly had a breakdown. The dishes so central to my life — gumbo, crawfish pie, biscuits — were no longer on the menu. Sadly, their ingredients led to my discomfort and inflammation. But I couldn’t imagine going the rest of my life without them!

My quest began for cookbooks and recipes that were both gluten-free and southern. When none of them met my standards, I started to reimagine generations-old recipes for the food I missed so sorely. I soon realized these recipes could benefit others struggling with health issues, food sensitivities, chronic disease, or those simply seeking to feel better.

Cajun and Creole cuisines are famous the world over for a reason. However, the food doesn’t need to be horrible for you, as is generally the reputation. This driving principle led me to create Clean Southern Cuisine. I’m thrilled to share scrumptious southern recipes that honor balance with you. They always aim to match traditional tastes and textures while being free of gluten and as nutrient dense as possible.

Many of us seek more balance in life — on our mats and beyond. It’s a constant quest for me and, although I often fall short, I keep trying. I hope these recipes will bring you joy and help you create more balance in your own life. From my kitchen — firmly rooted in Louisiana — to yours. Bon appétit, Y’all. +

AMANDA GIPSON NOWOSADZKI is the author of the Clean Southern Cuisine cookbook and blog. A native of South Louisiana’s “Cajun Country,” she learned to cook much of the region’s world-famous cuisine as a child. This led her to later work in the catering industry in New Orleans. When her own health issues made dietary changes necessary, she reimagined Southern recipes to be more nutrient-dense and gluten-free. Clean Southern Cuisine was born. She delights in helping others to live balanced lives and improve their health while enjoying scrumptious food that never leaves one feeling deprived.

REMOULADE SAUCE

YEILD: 1/2 CUP + LEVEL: EASY + MAKE AHEAD

One of the most well-known sauces of New Orleans, remoulade, has many different variations. This one is creamy, tangy, and full bodied. One of my favorite quick and easy meals is fresh crab meat tossed in remoulade sauce and served in half of an avocado. Alternately, make it ahead for a party or picnic and pair it with cocktail shrimp for dipping. It’s a perfect companion to seafood and great on a bed of punchy greens, but I bet you’ll find more uses for it!

Is there anything more decadent, yet refreshing than a chilled pie in the warmer months? This make-ahead, slightly sweet delight is a crowd pleaser that comes together in a snap (right in your blender)! Did I mention versatility? You can make it year round for a myriad of occasions. Decorate it with strawberries and blueberries for the 4th of July. Top it with dollops of cranberry sauce at Thanksgiving. The best part about this custardy, creamy pie? It’s free of gluten, sugar, and low in carbs.

INGREDIENTS:

• 6 Tbsp mayo • 1 Tbsp prepared horseradish • 2 tsp Dijon mustard • 2 tsp whole grain mustard • 2 tsp ketchup, optional • 1 tsp apple cider vinegar • 1/2 tsp paprika • Pinch of salt • Hot sauce to your liking DIRECTIONS:

1. Combine all ingredients in a small bowl and refrigerate. 2. Allow flavors to marry overnight before serving.

NOTES:

Customize the level of heat in your remoulade with hot sauce and a pinch of cayenne pepper, if desired. In my family, we love to use TABASCO® brand Family Reserve Hot Sauce. If you are using prepared mayonnaise and ketchup, read on. Look for a mayonnaise made with avocado oil or olive oil like Sir Kensington’s or Chosen Foods brands. Look for a ketchup without high fructose corn syrup such as Annie’s Organic or Primal Palate brands.

PALEO + DAIRY FREE + KETOGENIC + COCONUT FREE + NUT FREE + LOW-CARB + VEGETARIAN + GLUTEN FREE

CRUSTLESS COCONUT PIE

YEILD: 8 SERVINGS + LEVEL: EASY + MAKE AHEAD

INGREDIENTS: • 1 (13.5 oz) can coconut milk, full fat unsweetened • 4 large brown eggs, cage-free • ¼ cup grass-fed butter or palm shortening • 2 tsp vanilla extract • ¾ cup shredded coconut, unsweetened • ⅓ cup Lakanto monkfruit sweetener golden or turbinado sugar • ¼ cup arrowroot powder • ¼ cup tapioca flour • ½ tsp baking powder • pinch of salt

OPTIONAL TOPPING: • 10 ounces coconut-based yogurt, plain • 2 tsp vanilla extract • 2 tsp Lakanto monkfruit sweetener golden or turbinado sugar DIRECTIONS: 1. Preheat the oven to 350 degrees F. 2. Grease a 9’’ pie plate with butter or palm shortening. 3. Place all ingredients in your blender container.

Cover and blend on high for 45 seconds, or until all ingredients are combined. 4. Pour into the pie plate. Bake until a toothpick inserted into the center comes clean, about 45 - 55 minutes. 5. This pie will rise significantly, but will settle down considerably when cooling. 6. Once the pie has cooled, combine the topping ingredients in a small bowl. Using a spoon or spatula, spread the topping evenly across the pie. 7. Refrigerate this pie until ready to serve. The pie’s texture will thicken and improve after refrigeration.

NOTES: * To make this recipe dairy free, substitute palm shortening for the butter. This pie has a delicate coconut flavor. If you would like a more tropical flavor, add 1 tsp all-natural coconut extract.

PALEO + DAIRY FREE* + KETOGENIC + LOW-CARB + NUT FREE + LOW-CARB + VEGETARIAN + GLUTEN FREE