Lora Hogan > Recipe  > Teaching Bug

Teaching Bug

On this last day of November, I have a bit of a bug.

No, not a contagious bug.  A teaching bug.

I miss teaching yoga.

Sure, I substitute–but substituting is not the same.

I miss teaching alignment yoga, knowing all my students by name, and solving quirky issues and problems.

I’ve got a lot of the teacher in me–and it is desperate to get out.

I work a full-time job and I travel a lot, but I’ve got to solve this dilemma soon, I fear, or the teacher in me will go crazy.

I think it’s partly my leg’s fault. My short leg, that is. (See: “One of these things is not like the other.”   I can’t stop studying it. Evening my pelvis, trying to figure out where the imbalance is (I have know determined that my left shoulder is RIDICULOUSLY tight and full of all my emotional balance and, to compensate, my right hip is pretty jacked up.)

Teaching Yoga is important to me.

To me, there are two purposes to teaching yoga:

1. To help people get out of their head, find the present moment, and to let go of all the crap we hold on to. (I mean, if I have been doing yoga for over a decade and JUSTTTT realized my left shoulder is home to all my sorrow, worries, fears, and a bunch of negative past emotions–what does the average Joe hold onto in his body??)

2. To help people feel better and more alive through proper alignment. Having lived with spinal injuries, herniated discs, etc., I know first-hand how much understanding correct form and posture on the yoga mat can transform our breath, movement, and life OFF the mat.

And when I help people, I feel better. Happy.

It’s funny, I try to link an Iyengar yoga based understanding of alignment, with emotional release techniques I learned from meditation and, most specifically, my theater training. (If you get the chance, I highly recommend all individuals check out Josh Pais’s Committed Impulse classes and workshops. There will be online training soon. Josh is amazing at helping people see where they hold tension and past feelings, let the junk go, and let in the present moment. Check him out!)  Together, I do think I am a unique teacher. I’d like to do more incorporating only music from myself (ie flute or song), as well.  I usually sing during savasana to my students and have played around with music in class–usually only because the studios and students require and/or expect it. I’d like to leave out the music that doesn’t come from me for a time and see how that goes.

There’s a great many things I’d like to teach and work on with students–but, alas, that brings us to the current problem.

There aren’t many studios in my town. There are almost no studios in my town that have a plethora of bolsters, blankets, straps, blocks, chairs, AND ample wall space that could accommodate a large class size. Actually, there may not be any that have all of the above requirements. Scary, huh? Most of the times left open to teach or have classes do not line up with a busy travel and work schedule, or many of our studios only hire those who have done their teacher training, etc.  Or they go to Tampa to teach–which is a 30+ minute drive, depending on the location.

So what’s a girl to do?

Short of opening my own place, I don’t know.  Anyone have any suggestions? Keeping in mind that I live in an itty bitty apartment and cannot afford to go out and buy all the props I’d like.

Dilemma indeed.

On the plus side, after going for a long walk to clear my head last night, I made up a most delectable Cajun Pasta Recipe.

Check it out!

Lora’s Cajun Vegetable Linguine:
Serves 2-4.

Ingredients
6 oz linguine
3/4 pound pre-cooked Vegetarian Meatballs (I used Trader Joe’s) or cooked Chicken
1-2 cups sliced red, yellow, and green bell peppers (I used the frozen strips from Mr. Joe)
3 cups (or more) broccoli, raw or frozen
1/2 yellow onion, chopped
2-3 cloves garlic, crushed
1/2 to 1 cup low sodium vegetable broth
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon all purpose flour
3/4 cup reduced fat shredded mozzarella cheese
2-4 tablespoons shredded Parmesan cheese
1/2 tablespoon Cajun/Creole seasoning  (or more, to taste)
Crushed Red Pepper
Fresh ground pepper
Sea Salt

1. Bring water to boil. Add pasta. In last few minutes of cooking time, add the broccoli to cook with the pasta (around two minutes if fresh, four to five minutes, if frozen).

2. In a VERY large skillet, heat over medium heat.  Add oil and butter. After butter has melted, add onion and garlic. Cook for about a minute.  Add bell pepper. Cook for another minute to two minutes. Add 1/4 cup vegetable broth and Cajun seasoning. Add mozzarella cheese.  Add flour.  You may need to add more mozzarella or flour. You want the sauce to thicken and bubble.  Add another 1/4 cup vegetable broth. Depending on how “thick” your sauce is, you may need to add more vegetable broth. Add in 1/4 cup increments, careful not to let the sauce get too watery.  Add vegetarian meatballs or cooked sausage.  Bring sauce to simmer, stirring regularly, for approximately 5-10 minutes.

3. Drain pasta and broccoli.  Add pasta/broccoli combo to sauce.  Add Parmesan cheese, crushed red pepper, and dash of salt (careful with this, most Cajun/Creole seasonings have a lot of salt in them!) and pepper. You can add more Cajun seasoning here if the sauce doesn’t seem “zippy” enough to you. Stir thoroughly to combine. I added a splash of olive oil here, to help the sauce combine more easily with the pasta. You could garnish with some chopped parsley, if you like. Serve and enjoy.

Let me know what you think! I did a lot of “guestimating” with this recipe to make the sauce the desired consistency and try to keep the calories down.  Let me know what changes you make and how it turns out for you!!

Comments:

  • CarolineCalcote

    November 30, 2012 at 9:50 am

    mmm, that pasta looks awesome. I hope you figure out your yoga teacher dilemma!

    • Lora

      November 30, 2012 at 1:50 pm

      Thanks Caroline! The pasta was AMAZING! Thank goodness for Trader Joe’s in Sarasota. 🙂