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When change is the only constant, it can be overwhelming, and I was feeling overwhelmed this past week. Then I realized how refreshing it would feel to listen to the song This Woman\u2019s Work<\/em> during Savasana. Fortunately I\u2019m a yoga teacher these days, so I made a Kate Bush yoga playlist on Spotify then planned a class.
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Care to reap the rewards of my creative process? You can watch this week\u2019s hour-long vinyasa flow class without the music<\/a><\/strong>, and you\u2019ll still get a great experience. But my suggestion is to cue up the playlist\u2014linked below the video\u2014to start just as I give the nod on Youtube. You might also choose to make a deal with God, and ask him to swap your places. But\u2026that\u2019s up to you.
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This is either going to be amazing, or it’s going to be weird.<\/a>\u00a0<\/strong><\/p>\n
Like all the best opportunities.\u00a0<\/p>\n
Love from,
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Matt<\/p>\n
P.S.<\/strong>\u00a0It\u2019s my first time trying a playlist with a yoga class, and you may notice a bit of light squeaking in the audio. Sorry! But it’s still fun, I hope.\u00a0 [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.4.6″][et_pb_column type=”4_4″ _builder_version=”4.4.6″][et_pb_code _builder_version=”4.4.6″ min_height=”60px”]<\/p>\n
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P.P.S.<\/strong> It\u2019s this week\u2019s vegetarian recipe. Yoga is about ahimsa, or nonviolence, which means a vegetarian diet. But a vegetarian diet does not mean no fun. In fact, it means more awesome, and particularly, more cake:<\/span><\/p>\n![](\"https:\/\/mcusercontent.com\/621da85c7f4a958f8a75d853d\/images\/9589b1a6-ea10-4dd0-8808-28665c33893a.png\")
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Carrot Cake with Cream Cheese Frosting<\/strong> from The Gourmet Cookbook<\/em>, ed. Ruth Reichl. P. 726.\u00a0<\/span>Serves 10-12 (or if you can refrigerate it, serves, like, two people, for five days. Just don\u2019t leave the icing out\u2014it needs to be in the fridge after a few hours or you\u2019ll get sick.)
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For the cake:<\/strong>
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About \u00be pound carrots
2 cups all-purpos flour
2 teasoons baking powder
1.5 tearspoons baking soda
1.5 teaspoons salt
2 teaspoons ground cinnamon
2 cups granulated sugar
1.5 cups vegetable oil
4 large eggs
1 (8 oz) can crushed pineapple, drained
1 cup sweetened flakes coconut
\u00bd cup chopped walnuts
2\/3 cup raisins (optional)
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For the frosting:<\/strong>
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2 (8ox packages) cream cheese, softened
1 stick (8 tbsp) unsalted butter, softened
1 teaspoon vanilla extract
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You\u2019ll need two 9×2 inch cake pans (or 7 inch cake pans if you want the cake to be taller)
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Make the cake.<\/strong>
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Put a rack in middle of oven and preheat the oven to 350F. Butter and flour cake pans, knocking out excess flour.
Shred enough carrots with a grater to make 2 cups.
Sift together flour, baking powder, baking soda, salt, and cinnamon into a large bowl. Stir in sugar, oil, eggs, carrots, pineapple, coconut, walnuts, and raisings (if using).
Divide batter between cake pans and bake until a wooden pick or skewer inserted in center of cakes comes out clean, 35 to 45 minutes. Cool layers in pans on a rack for five minutes, then run a thin knife around edge of each pan and invert layers onto rack to cool completely.
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Make the frosting.<\/strong>
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Beat together cream cheese, butter, and vanilla in a large bowl with an electric mixer at medium-high speed until fluffy, about two minutes. Reduce speed to medium, add confectioners\u2019 sugar, and beat until frosting is smooth.
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Place one cake layer bottom side up on a cake plate and spread with some of the frosting. Place remaining cake layer right side up on top and spread remaining frosting over top and sides of cake.
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Eat the damned cake. <\/strong>
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I added this instruction myself as honestly, it was the best part.\u00a0
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