Last weekend I made these muffins to eat for breakfast all last week. I started a yoga teacher training on Tuesday and I knew I was going to have very limited time in the mornings, so a quick on-the-go breakfast was needed. I have wanted to become a yoga teacher for a while now. Yoga has served an important role in my life, particularly in recovering from having an eating disorder. It allows me to get into touch with my physical body in a way no other exercise has been able to do for me. It takes me out of the constant messages whirring by in my head, into the current moment.
A studio where I live was offering a training that fit with my schedule so I thought I’d go for it. After three days of doing the training I knew it wasn’t right for me. I enjoyed the doing of the yoga and the learning to teach aspects but the singing bowl sound healing, lessons in qi gong, chanting, kirtan, and ayurveda was not my jam. Yoga in the modern western world has been co-opted as a way to make money for mostly white studio owners. I do however think there is a way to practice yoga and go to yoga classes that is critical of cultural appropriation. However, I myself am still figuring out how to do this. For example, for me it is very important to learn the history of yoga, its roots, its importance to its founders. In doing this, I also need to acknowledge the advantages and privileges I have as a white person doing yoga in the United States. I need to ask myself why I am doing yoga, what parts of the practice resonate with me, what don’t. One thing that is not up for negotiation in my life at this time is what I eat. I am not going to switch to an ayurvedic diet based upon my prescribed dosha because that’s what a yogic lifestlye looks like. I don’t believe a yogic lifestyle looks any one way, it serves different purposes for different people. What I do think is important is the awareness, the acknowledging of yoga, its history, its connection to capitalism and imperials today, and then how you fit into the picture.
So I decided to quite the teacher training. In the past, I probably would have kept on with training, thinking there was something wrong with me for not liking it. Those three days were some of the hardest days I’ve had in a while. I went home exhausted, angry, and saddened. Those three days felt like weeks. I am now on the lookout for a teacher training in touch with oppression and privilege and social justice oriented. Any suggestions?
Here is a great whole grain muffin recipe that can be customized. I had leftover frozen fresh cranberries in my freezer from Thanksgiving hhaah and I love me a cranberry citrus muffin. I adapted a recipe for brown sugar oatmeal muffins from Macrina Bakery’s cookbook. Also, you may notice that I never separately measure and mix the dry ingredients. I usually start with wet ingredients and when I’m done mixing those, I add all the dry ingredients then mix it all together. And here is the recipe!
Muffins - adapted from Macrina Bakery's makes about 12 small muffins 3/4 cup whole wheat flour 1/4 cup rye flour 1/4 cup almond flour 1/2 cup oats 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 2 eggs 3/4 cup buttermilk 3/4 cup turbinado or brown sugar 1 teaspoon vanilla 1 cup of fresh or frozen cranberries zest from half an hour and half a lemon 2 tablespoons melted butter Preheat oven to 350 degrees. Prepare a muffin pan. Whisk together eggs, buttermilk, sugars, and vanilla. Add all dry ingredients and mix till just combined. Throw in cranberries and zest and give it one more stir. Spoon into muffin pan. Bake for 25 to 30 minutes.