From Grandma's Panties to the Thong: Philosophical Observations on Lycra Yoga and an Almond Vegan Cake

I love yoga that challenges and dismantles the ego.

And I also love Lycra—its aesthetic diplomacy and its elastic epicness.

If you think I’m exaggerating, relax: irony is a spiritual practice too.

To understand how all of this—from the silence of the shala to the Lycra display—inevitably ends up in an almond vegan bun, follow me to the end: the recipe is the reward after the practice.

Happy reading, happy practice… and happy belly!

lycra yoga

There was a time when yoga wasn’t designed to please.

Nor to sculpt.

Nor to be shared.

It didn’t aim for defined bodies, but for softened egos.

It didn’t promise a “core,” but inner friction.

It didn’t aspire to likes, but to silence.

It was, to put it without solemnity, a high-waisted practice: uncomfortable, unglamorous, and deeply functional.

It wasn’t meant to be shown off, but to support. Like those garments no one wore with pride, yet fulfilled their purpose with quiet dignity.

Then came the mirrors.

Then the cameras.

And finally, the algorithm.

And something changed.

It wasn’t just the clothing. It was the direction of the gaze.

Yoga stopped being a gesture inward and slowly became a composition outward.

Where there was once introspection, now there is projection.

Where there was once “tapasya,” now there is trendiness.

Between these two worlds—from grandma’s panties to the thong—there isn’t just a difference in fabric.

There is a cultural mutation.

A transformation in what we understand as body, practice, and perhaps even spirituality.

"Where’s the almond bun recipe?"

Slow down—you’ll see it just below.

I just wanted to share one more thing…

You can come to practice in pajamas or Lululemon: there will always be a cake waiting for you after class.

It’s not just food; it’s the edible reminder that everything we leave behind—the silent asceticism, grandma’s panties, inner friction—can transform into visible enjoyment.

Whether you prefer granny panties or a thong, what matters is the space that holds it all: bodies, egos, appetites, laughter, questions, practice, and detachment.

Here we celebrate duality, contradiction, and Lycra, while reciting the Upanishads and biting into cake.

OM TAT SAT

(whether in a thong or grandma’s panties, let it be…)

Happy reading, happy practice… and happy tasting.

Almond Vegan Cake

Ingredients

• 200 g almond flour

• 50 g oat flour

• 100 g coconut sugar, panela, or brown sugar

• 1 tablespoon ground chia or flax seeds + 3 tablespoons warm water (egg substitute)

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• A pinch of salt

• 80 ml vegetable oil (I used coconut oil)

• 150 ml plant-based milk

• 1 teaspoon vanilla extract

• 1 tablespoon lemon juice or apple cider vinegar

• Grated orange or lemon zest

• Walnuts and sliced almonds for decoration

  
  

Preparación

1. Preheat the oven to 180°C (350°F) and lightly grease a 20 cm (8-inch) cake pan with a brush.

2. Mix the chia or flax with water and let it rest for 10 minutes until it thickens.

3. In a large bowl, combine the dry ingredients: almond flour, oat flour, sugar, baking powder, baking soda, and salt.

4. In another bowl, mix the chia “egg,” oil, plant-based milk, vanilla, and lemon juice (or vinegar).

5. Add the wet ingredients to the dry ingredients and gently mix until just combined.

6. Pour the batter into the pan, decorate with walnuts, and bake for 30–40 minutes, until a toothpick inserted in the center comes out clean.

7. In a pan, toast the sliced almonds and place them on top of the cake, lightly brushed with maple syrup or honey (this helps the almonds stick and not fall off when slicing).

8. Let the cake cool for 15 minutes before removing it from the pan.

bizcocho de almendras