For the last two summers, I’ve had the best time teaching stand-up paddleboard yoga with BIG SUP Yoga at a beautiful spring fed lake here in Houston (288 Lake). Spending time in nature, soaking up the sun, floating on water and doing yoga! It’s my favorite thing to do in this entire town. I always feel like I’m on a mini vacation right here at home.
Foodie Yoga Girl made the big leap from the blogosphere into the real world last weekend with her very first cooking class event. The hands-on class was in honor of my friend Heather’s birthday. I shared Heather’s raw oatmeal raisin cookie recipe a while back. She and I met during our yoga teacher training. She’s lovely and it was so much fun being a part of her celebration.
For the class, we set up three stations, each focusing on a different cooking method. One group was in charge of baking jerk tofu. Another group at the stove made sauteed plantains and cilantro lime rice. And the third group (Heather’s parents who were visiting from Colorado) was in charge of this beautiful recipe for Caribbean Cobb Salad.