Come and experience an energetic celebration of life and let’s just reflect on why it is so important to support the people we love and those that need our help.
For the Yoga Extravaganza this year we have chosen two charities, Sarcoma (the bone and soft tissue cancer charity) and St Wilfrid’s Hospice which provides high quality palliative and end of life care in our community.
Following an AMAZING yoga trip to Switzerland it was wonderful to work with The Oxford Ski Company on this fantastic blog about yoga and skiing!
These super-tasty and incredibly filling snacks are quick and easy to make are all-round pleasers; kids love them too. Ideal for an on-the-go breakfast or an afternoon snack.
30th January – 3rd February 2018
There is something really magical about waking up in the mountains, breathing the freshest of air and then enjoying the stunning scenery by being outdoors all day. Combine that with an awesome AM yoga practice, have a day of mountain goodness in whatever way lights your fire, then wind down with a PM Yoga practice – my idea of HEAVEN!
250g (9oz/1½ cups) raw cashews
20 lemon verbena leaves or 2 lemon verbena tea bags
Filtered hot water to soak
115g (4oz/1¼ cups) desiccated (dry unsweetened) coconut plus
2 tablespoons extra for coating
1 teaspoon finely grated lemon zest
Juice of 1 lemon
60ml (2fl oz/¼ cup) light coconut nectar
2 tablespoons of melted coconut oil
1 teaspoon vanilla extract
Pinch of Himalayan sea salt
Place the cashew nuts and lemon verbena leaves or tea bags into a medium bowl. Pour enough of the hot filtered water to cover and allow to soak for 2 hours. Remove the lemon verbena from the bowl and drain the cashew nuts through a colander.
Place all the ingredients into a food processor and blend until a smooth dough forms, stopping and scraping down the sides as necessary. Remove from the food processor and place into a medium bowl. Leave to cool, then chill in a refrigerator for 1 hour.
Once chilled, roll a walnut-sized portion of the mixture in the palm of your hand. Place the ball into a plastic lock seal bag with the 2 extra tablespoons of desiccated coconut, then roll the remaining mixture into balls. Place in the bag, then shake until the balls are coated with coconut. Store in the bag or an airtight container in the refrigerator for up to 2 weeks. If they are still there in 2 weeks then your will power is off the charts!
MAY THE FOURTH BE WITH YOU…..
£1,518.00 was raised from 75 MINUTE FUNK AND FLOW WITH DJ RICKSTAR
7.15PM-8.30PM THURSDAY 4TH MAY @ SOUTHEND BARNS.
80 fabulous yogis came together, flowed together and raised the roof off the barn all in aid of Dementia Support. Let’s do it again soon….
My dear friend Lucinda sadly lost her father to dementia. She and a fantastic group of local people who have been personally touched by dementia have created this much needed charity – DEMENTIA SUPPORT .
Dementia currently affects an estimated 850,000 people in the UK, and yet it is one of the most misunderstood and taboo illnesses affecting our population.
Dementia Support is raising much needed funds to open a hub in Chichester which will:
- Provide a centre of excellence to support people living with dementia
- Consolidate dementia services in the area into one location
- Be an integral part of the community
- Be a local charity for local people, supported, managed and funded by local people
- Offer training and education and become a beacon for best practice in the provision of dementia services
The Dementia Support vision is a society where dementia is wholly understood and accepted, enabling people living with dementia to be fully supported throughout the whole of their journey.
If you would like to learn more about Dementia Support click here.
If you couldn’t make the FUNK AND FLOW but would like to donate click the link below:
Thank you! xx
These are worth the effort and freeze brilliantly, put them in the oven from frozen and you have got a great instant breakfast.
If you are craving a healthy appetite, one that leaves you feeling full enough and so happy knowing that you have just fed your body with the most incredible amount of goodness then this Winter Everything Salad is it. I have made it 3 times now so far depending upon what I have had in my fridge and this one is the tastiest version so far…
Sign up now for an uplifting Immersion Masterclass with Niki Perry & Jason Pooley, Founder & Co Owner of The House of Yoga, London & FloVibe Festival, followed by a mind and body balance workshop from Henrietta Norton Founder of Wild Nutrition.
Pear, Honey and Almond Cake
3 Pears (approx 350g grated with skins on using a large-hold grater)
100ml of honey or maple syrup
50ml of Rapeseed Oil or Olive Oil
1/2 tsp almond extract
225g ground almonds
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp fine salt
50g flaked almonds for the topping or more!
1. Preheat over to 160 degree C (Fan 140 degrees / Gas Mark 3)
Grease and line a 22cm round baking tin.
2. Separate the eggs into two bowls, beat the egg whites until they form stiff peaks and leave to one side.
3. To the yolks, add the honey or maple syrup, oil, almond extract and grated pears and mix well.
4. Now, add the rest of the dry ingredients and mix thoroughly.
5. Lastly, fold in the beaten egg whites
6. Pour into the greased and lined baking tin and sprinkle with the flaked almonds.
7. Bake for an hour. The cake should have shrunken away from the sides of the tin.