I’ve been doing a lot of yoga lately. A ridiculous amount, really. Someone once said, “When in doubt, take more yoga.” So be it. I’ve even had one or two of those Elizabeth Gilbert moments toward the end of practice when I’m in savasana and tears are pouring down my face.
Why, hello emotion I’d completely forgotten. So glad you’ve arrived at this very public moment.
I got myself into a pickle last year with my church when I wrote a note to the congregation’s national magazine defending yoga as part of my practice as a Christian. Let’s be honest — if there are two things in this world that I’ll never simply “be,” it’s a Christian and and a yogi. I’ll always be practicing — each day with a new twist and turn. Sometimes it hurts. Sometimes it blows your mind and pumps your system full of so many endorphins, you run outside sweaty, exhausted and completely oblivious to snowy weather.
Don’t get me wrong. I’m not saying yoga is a great as God. I’m saying God is so awesome, He gave us ways to connect with the holy spirit — if we so choose. For me, one of those is yoga. Deep in the pigeon pose when I feel like my hiney is en feugo and it is all I can do to take one more breath to stay in the stretch, with sweat pouring down my brow, and then BAM. Grace. Everything releases. My muscles stop spasming. My eyes stop twitching. My breath flows. My heart sings. Doves release and Prince comes out of a cloud to sing one of my favorite songs.
Okay. Maybe not the last part. But I can say regularly practicing yoga (and my faith) means there are days I grind my teeth to get through it and there are others when I feel like I’m soaring. It’s effortless. I walk away feeling like my life is full of meaning, and this yoga/faith practice has something to do with it.
What does a yoga girl give as a holiday present? Pretzels, natch. What? It can’t all be symbolic.
Fold yourself into this recipe and enjoy. It’s simple, elegant and a great holiday treat. For the yogis, the Christians, and everyone in your life who is still practicing.
1 bag of chocolate chips — the better quality chocolate, well — the better.
1 tablespoon of shortening
1 bag of giant salty pretzels
Toppings of your choice. I went with coconut. And made a “Mexican spice” batch where I added a dash of cardamom, cinnamon and cayenne.
Directions: Melt the chocolate in the microwave with the shortening. Stir every 20 seconds or so. Remove while the chocolate is still a bit chunky. Stir until smooth. Add spices if desired. Dip pretzel by pretzel in the chocolate, stopping to dunk in your topping if you so desire. (Peanuts, kosher salt, sprinkles, bacon) Place on a cookie sheet covered in tin foil. Freeze for 30 minutes. Enjoy!