Yoga Dreams with Shoulder Obstacles...

 Two weeks after finishing yoga teacher training I developed pain in my right shoulder.  I thought that I must have overworked it and it was just sore and would get better with rest. I then took it easy for a bit to allow it to heal.  After a while I  noticed that it only hurt in certain positions.  I could still do down dog and chatarunga but couldn’t comfortably put my hand behind my back.  After a month I decided to see my doctor.  She then referred me to an orthopedic specialist.  After x-rays, I was diagnosed with a torn rotator cuff and recommended physical therapy.  During the pt I noticed I was losing my range of motion and the pain was most definitely becoming worse.  After six weeks I went  back to the doctor.  He now diagnosed me with “frozen shoulder”.  First - what the hell is frozen shoulder and, second - how the hell did I get it.  He had no good explanation for either of my questions and said that often times it is a precursor to diabetes.  What?!  I am a healthy eating vegan, and nutrition counselor, I’m pretty sure that is not what is going on here!  The time frame for this  “syndrome” could be years.  Frustration set it.

 There are three stages in frozen shoulder syndrome, the first is the freezing stage, extremely painful with gradual loss of range of motion, second is the frozen stage, supposedly less painful, but I have not found that to be the case, with no more loss of motion, and third is the thawing stage, your shoulder slowly comes back to normal, although you may never have your full range of motion back.  This entire process is extremely slow and painful.  Worse case scenario it gets stuck in a particular stage, usually the frozen stage and will not go any further.  The doctors then want to put you under general anesthesia and wrench your shoulder around forcibly breaking what ever it is that is preventing movement and causing pain.  Not my first, second or third choice for a treatment plan at any stage of the syndrome.  Again, more frustration.

I wanted to continue teaching but was losing my confidence quickly. During yoga teacher training my teacher focused on verbal cues, of course we did modeling as well but a strong emphasis was on verbal cueing.  Thank goodness!  My shoulder stopped allowing me to do so many basic poses that modeling had become impossible.  I kept teaching, but as time went on I was still losing confidence and becoming more and more frustrated.  I doubted my path.  How could I teach something I was incapable of doing?  I felt like a fraud.  I had lost so much strength and gained weight form not being able to practice the strong style I had been use to.  I hope that I’m now in the thawing stage, but at times I seriously doubt it, I honestly believe I’m still in the frozen stage, unfortunately.   I can now do a modified down dog and a not too bad warrior II, but warrior I looks strange with my right arm projected forward because it can reach up straight.  The great thing about yoga is there are many modifications for many needs.  I completely realize and remember this for my students but seem to forget it for myself.  I often don’t have as much compassion for myself as I do others.  I constantly need to remind myself that I am just as worthy and just as deserving as anyone for loving compassion.   When I let go of the self pity and focus on the yoga I am reminded of this.

This amazing thing called yoga is capable of healing mind, body and spirit.  During these last nine months of frustration, focusing on my shoulder and what I can’t do, I’ve forgotten what I can do.  Yoga is an amazing gift in my life and even if I’m not practicing the asanas, I’m meditating every single day and doing what I can physically.  The universe will throw things at you to see if you want  your dreams  bad enough to overcome the obstacle.  It’s amazing when you think of it.  It would have been so easy to give up teaching back in  August, when the pain was excruciating.  But to me yoga is part of my life I can’t live without.  I’m not doing it the same way, at all, but I am doing it the way I need to at this particular time in my life…my way.

Happy Ostara or 1st Day of Spring!

As I as was deciding what to prepare for our Spring Equinox/Ostara celebratory feast I came across a post I made last year at this time and thought it relevant enough to re-post. I hope it helps you to make your decision.

Whether you are celebrating the Spring Equinox, Ostara or Easter your feast should be grand as you welcome in the Spring. We have had such a long and dismal winter that I am ready for Spring in a really big way. Fresh warm air, green grass, colorful flowers and delicious fruits and vegetables are all on my mind. Keep in mind which fruits and veggies are in season and freshest as you prepare your celebration menu.

Lots of Fresh flowers and pretty spring colors will help set the tone for your celebration. Delicious and colorful fruity juices and spritzers are good choices for beverages. For the main dish a vegetable quiche or frittata would be very appropriate. Traditionally they would both be made with eggs which are a symbol of rebirth. As vegans our menu will fore go the eggs but still hold the same symbolization. To go along side the "egg" dish maybe a nice whole grain pilaf with dried apricots, cranberries and pine nuts, a wonderful leafy salad with baby spinach and strawberries, and roasted asparagus with garlic and herbs. Of course a freshly baked whole grain bread would be a welcome addition to any celebration. For dessert a spicy-sweet carrot cake and some light and delicious lavender cookies would be good choices, as well as chocolates and other types of candy.


Last year I did in fact make a veggie frittata and I think I will do the same this year. I am craving asparagus so it will definitely be on the menu. I also may make the carrot cake but without the cheesecake filling, although unbelievably delicious, definitely more work.



Welcome Spring Salad
4 big handfuls fresh salad greens (any kind that you love)
1/2 red onion, thinly sliced
1/2 cup thinly sliced almonds
2 avocados, pitted and thinly sliced
1/3 cup kalamata olives (pitted and halved)
2 juicy mandarin oranges (peeled and segmented)

Dressing -

juice from 1 to 2 mandarin oranges (2 T juice)
2 T olive oil
1 T fresh lemon juice or rice wine vinegar (lemon juice give a brighter, more spring like flavor)
1/2 T agave or sweetener of your choice
1 small clove garlic, minced
1/4 t sea salt and fresh black pepper

Whisk all dressing ingredients together, taste and adjust if desired. Some people prefer a bit more sweetness or a bit more tartness. Set aside.

Place greens in a large bowl. Add remaining salad ingredients and a splash of dressing and toss gently. Taste, add more dressing if desired and toss again, gently.

Veggie Frittata

2 T olive oil
1 1/2 cups diced potatoes
1 med onion, diced
3 cloves garlic, minced
1/2 cup chopped roasted red peppers
1 small zuchinni, chopped
1/2 cup chopped frozen spinach, thawed and drained
1 lb x-firm tofu
1/2 cup soy creamer
1/4 cup arrowroot
1 T parsley
1/2 t salt
3/4 t black salt
1/2 t turmeric
1/8 t pepper
2 T nutritional yeast (optional)
pinch nutmeg

preheat oven to 375f

In cast iron frying pan heat oil and saute onions and garlic until onion starts to soften. Add potatoes and continue to saute. Add remaining veggies and cook till they are tender. Process tofu with remaining ingredients in a food processor until very smooth. Add to veggies in frying pan and stir to combine. Taste for seasoning and adjust if necessary. Smooth with spoon and bake 35 to 45 minutes. Frittata should be golden and cooked through. Let cool for 10 minutes or so before cutting. Serve hot, warm or cold.



* I added artichokes to my frittata tonight but it is not something I generally add. Be creative with your veggies and spices. If you have an abundance of fresh basil and tomatoes by all means incorporate them into you fritatta. Use whatever is in season or sounds good to you.



Carrot Cake with a Cheesecake Filling

Cheese Cake

preheat oven 350f

2 8oz containers of Better Than Cream Cheese
1 cup sugar
2 ener-g egg replacer eggs, prepared
4 T flour
1/2 t cinnamon
1 t vanilla

Combine all ingredients in food processor until completely smooth and creamy. Pour into greased 9" spring form pan. Bake for 50 minutes or until golden and no longer jiggly. Let cool and then refrigerate over night.

Carrot Cake

2 1/2 cups flour
2 1/2 cups finely shredded carrot
1 t baking powder
1 t baking soda
2 t cinnamon
1/4 t each allspice, nutmeg and ginger
1/2 t salt
1 cup sugar
2/3 cup brown sugar
3 T flax meal combined with 1/2 cup plus 1 T water
3/4 cup plain soy yogurt
3/4 cup oil
1/4 cup soy creamer
2 t vanilla
1 cups chopped nuts (optional)

preheat oven to 350f

Combine dry ingredients in a large bowl. Add all wet ingredients, carrots and nuts (if using) to dry ingredients. Stir to combine well. Divide between two greased 9" pans. Bake in preheated oven for 35-38 minutes or until cake springs back when lightly pressed with your finger. Let cool in pans for 10 minutes and then remove to let cool on wire rack.

When cakes are cool, layer with the prepared cheesecake and frost with Cheesy Buttercream Frosting.



Cheesy Buttercream Frosting

1 cup non-hydrogenated shortening
1/2 cup Earth Balance margarine
1 8oz container Better Than Cream Cheese
7 cups powered sugar
1/2 cups soy creamer (adding only what is needed, 1 T at a time, until desired consistency)
2 t vanilla

Add all ingredients except soy creamer to a large bowl. Starting on slow speed, beat with an electric mixer. Add soy creamer 1 T at a time, increasing speed as frosting ingredients are combined. Beat for at least 10 minutes until light and fluffy. Enough to frost and decorate a double layer 9" cake.