Olivia Hsu believes in moderation when it comes to what she eats, and out of the kitchen. “It’s easy to become extreme in life, and that can translate to food, too,” says the yoga teacher and professional rock climber. “You hear something is good for you, so you overdo it. You hear something is bad for you, so you avoid it or don’t consider alternative foods.”
But there’s often a middle road, says Hsu, “I think we need to listen to our bodies to know what works for our individual systems. I’ve found that gluten and dairy cause inflammation in my body, so this recipe is a way for me to still enjoy muffins while working around those sensitivities. These treats make a great snack anytime, but I love them best in the morning with a cup of tea.”
About the Author
Olivia Hsu has been studying Ashtanga Yoga for more than two decades. She studied with Richard Freeman and Mary Taylor (and is now a senior teacher for them) and Tim Miller. As a professional rock climber, she understands the balance between maintaining a dedicated yoga practice and other athletic passions. When she’s not scaling a rock face, she can be found traveling around the world teaching yoga retreats and workshops. Learn more at oliviahsu.com.
See also Noah Maze’s Favorite Holiday Recipe: Cream Scones with Lemon Curd
