Why do you do yoga?

Why do you do yoga?
by Cathy Cassetta, 500 RYT
For myself, my yoga journey started as a way to heal my body naturally of the osteoporosis I’d developed through sleep deprivation, poor diet, work/life imbalance, and too much sitting! Yoga is, indeed, helping me to heal my body, along with cleaning up my lifestyle. A bonus to all these changes: I’m gaining back some of the height I’ve lost. This August I will gratefully and gladly celebrate being on the planet in this body of mine for 71 years! My goal is to live to 100 in a healthy body that is connected to a vibrant mind and joyful spirit. Yoga is going to help me get there! And so are Dottie’s weekly tap classes (Did you know: bouncing and heel drops encourage bone health? That’s why we offer the tap classes; plus they’re incredibly fun!).It is my joy now to share with others what I’ve learned about the body and how yoga can help us regain and/or retain our health.

Why do you do yoga? I would love to hear from you about your own yoga journey. If you’d like to share with me why you do yoga, please email me at cathy@myyogaplacepalmsprings.com. I also welcome any questions you may have about my journey or about any aspect of yoga or tap, so email me those too!
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Potato Vegetable Salad w/Mustard-Tarragon Dressing

"Adding corn and tomatoes to potato salad makes it something special— colorful and bright—as does the tarragon dressing. If you can get potatoes in different colors, it makes this dish even more impressive."

-- Jill Nussinow, "The Veggie Queen"
Serves 4 to 6

3 minutes high pressure; quick release
  • 1 medium onion, sliced into 1/4-inch thick half rounds
  • 1 1/2 lbs fingerling or other small potatoes, cut into 2-inch pieces
  • 3/4 cup vegetable stock
  • 1 cup fresh or frozen (not thawed) corn kernels
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil, plain or lemon flavored, or aquafaba
  • 2 teaspoons Dijon mustard
  • 1 tablespoon rice, champagne, or white wine vinegar
  • 2 tablespoons cashew butter, tahini, or olive oil
  • 1 to 2 tablespoons chopped fresh tarragon
  • 1 cup cherry tomatoes, cut in half
  • Salt and freshly ground black pepper
  • 1 to 2 tablespoons chopped fresh flat-leaf parsley for garnish
1. Heat a stovetop pressure cooker over medium heat, or set an electric cooker to sauté. Add the onion and dry sauté for 2 minutes. Add the potatoes and stock. Lock on the lid, bring to high pressure, and cook for 3 minutes. Quick release the pressure. Remove the lid, carefully tilting it away from you.

2. Add the corn, lock the lid on the cooker, and let sit for 1 minute. Transfer everything to a bowl and cool for at least 15 minutes.

3. While the potatoes are cooling, combine the lemon juice, olive oi or aquafaba., mustard, vinegar, and cashew butter in a bowl and whisk well. Stir in the tarragon.

4. Add the cherry tomatoes to the potatoes and then add the dressing. Season with salt and pepper to taste.

5. Let the potatoes sit for another few minutes for flavors to blend. Garnish with parsley and serve.

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© 2021 by Jill Nussinow, MS, RDN. Reprinted with permission.
Adapted from "Vegan Under Pressure" by Jill Nussinow (Houghton, Mifflin Harcourt). Photo by Jill Nussinow.
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