>Rosemary Olive Oil Spelt Cake (& a Few Words on Savasana)
March 14, 2011 § 23 Comments
I remember when I first started yoga I didn’t think that savasana was anything special. I wondered why we even had to do it, wanting to skip that pose entirely and leave class before the finishing pose – I would have too, if I didn’t consider it so rude to leave before a class was over. Outwardly, I nodded when others spoke of the importance of savasana, but internally I scoffed and poo-poohed at it and them. But then as time passed, I started to enjoy and even look forward to connecting with the ground and letting everything go, limbs stretched outward and reflecting on the practice I had just experienced. More recently I find myself skipping or shortening the last suggested poses so I can have a longer, juicier savasana. A teacher told me recently that savasana (translated: corpse pose) signifies closure or an ending, and coming out of it to a seated position signifies a rebirth – often why we pass through fetal position on the way up – and starting anew. I found that to be very provoking and try to honor that thought at the end of each practice now.
As special as I heave learned savasana pose to be, I never fully understood its importance until last week. As we began to settle in to our final rest, someone’s Blackberry began to go off. It must have been someone’s alarm because it kept going and going… Normally I’m able to block out distractions and turn inward but I think because it was the same ringtone I used in the past as my morning alarm, I lay hovering in a distracted state. I lay there, a bit saddened by the thought that my practice might be left incomplete because of this. Eventually, the owner of the phone walked over and turned her phone off. Then, it was silent and I began to feel the peaceful vibration of energy buzz through the room like a blanket. It was the moment I was waiting for, and it was at that moment I realized just how profound savasana was.
This doesn’t really have anything to do with the cake I posted but I felt compelled to write about it. I can say though, that they are both very special! This is another recipe I used from Kim Boyce’s Good to the Grain, and say without a doubt that this is the best recipe I’ve tried so far. With each baked good I make from this book I love it that much more. I’m a bit lazy about transcribing recipes, but if you’d like to make this wonderful cake (and I whole heartedly encourage you to!) you can find the recipe on Heidi Swanson’s 101 Cookbooks. My only difference is that I didn’t add the sugar on top for crunch – perhaps I glossed over that part in the book but it sounds like a lovely addition.