Yoga With … Goats?!
Take a Break! Everyone who participates in one of these classes ultimately walks away with something a little different. Some shared results are usually reduced stress and anxiety, pain relief, a boost in happiness, andmental clarity. While we’re starting to hear more about it this year, goat yoga actually sprang up in 2016 and has grown into chapters all around the world, capturing the hearts of everyone, even including some big-name celebrities. Advocates for goat yoga continue to rave that there is no better distraction from the perils of work stress, sickness, depression, and political strife than their sacred farmland pastime. For those whomay be looking for a hidden or reasonable meaning behind the term“goat yoga,”you’re out of luck because it’s exactly what it sounds like. In this age of kale smoothies and paleolithic diets, there are few things people won’t try to get in shape. Luckily, as withmost fads, there aren’t many downsides to thinking outside the box with your fitness. With a million different ways to stay healthy in this world, doing yoga alongside a tribe of goats may not be so strange after all. At face value, including farm animals in your therapeutic workout routine seems counterintuitive, but it’s intended to be quite the opposite. With this type of yoga, goats will wander around your mat and even take the time to climb on your back or lick your feet while you’re in downward dog. Don’t panic though! That’s all part of the process. These interactions are meant to keep you focused, grounded, and connected with both yourself and the nature around you. If you’re looking for a speedy workout, this may not be for you, but if you’re looking for an afternoon you won’t soon forget, you’ll have to find the nearest goat specialist.
THIS YEAR’S STRANGEST FITNESS TREND
Inspired by Food & Wine magazine
Summertime
GAZPACHO
Ingredients
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2 1/2 lbs ripe tomatoes; cored, seeded, and cut into 1-inch chunks 1 small cucumber; peeled, seeded, and cut into 1-inch chunks 1 red bell pepper; cored, seeded, and sliced into ribbons
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1 small Vidalia onion, peeled and cubed
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1/4 cup basil leaves 1 clove garlic, peeled
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1/4 cup extra-virgin olive oil
2 tbsp sherry vinegar
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Salt and freshly ground black pepper, to taste
Directions
1. Place a blender and mediummixing bowl on your workstation. 2. Divide the tomato chunks, cucumber pieces, and bell pepper slices evenly between blender and bowl. Place entire onion in blender. 3. Add basil, garlic, olive oil, vinegar, salt, and pepper to blender. Blend on low, gradually raising speed to high until smooth, about 2 minutes. 4. Add blender contents to bowl and mix until just broken up, about 10–20 seconds. 5. Let mixture sit in fridge for a minimum of 2 hours. Transfer to bowls and serve.
(817) 657-4080 • 3
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