BALANCE

Our focus for the last weekend retreat was on Balance, both inner and outer, physical, emotional, mental and spiritual. We concentrated on carefully chosen asanas, pranayamas and meditations to encourage and improve this. It is always inspiring to see the improvement and indeed the “growth” as we come to the end of the weekend. As personal trainers , we always told our clients “ What you don’t use you lose !” This applies to everything, even our yoga practice. By maintaining your everyday asana practice, together with one or two pranayamas, you will be able to remain focused, balanced and therefore better able to deal with your hectic daily lives. It really is that simple ! Keep your balance, keep your health, which is, after all , your wealth !

 

Blessings of the divine, feminine, full moon to you all !

Bobotie recipe

Bobotie

Heat oil in a pan and fry 2 large onion chopped, add 2 large tomato chopped,2 banana peeled and sliced, and 2 cooking apples peeled and diced until soft. Remove from heat.

Take 4 slices wholewheat bread and soak it in 500ml of milk.

Squeeze milk out of bread and add bread to veg mix. Add 3 cups ground macadamia nuts ( or any nuts) 2 T curry powder, 2 T raisins, 2 t turmeric, 4 t apricot jam, 400ml vegetable stock.

Place in an oven dish , put 2 bay leaves in the centre and bake for 30 minutes.

Pour over the milk from the bread mixed with grated nutmeg and bake until set.

Serve with nutty brown rice

Serves about 6-8

More recipes from the weekend retreats !

Breakfast ideas 



Mixed fresh fruit, chopped dates, chopped mixed nuts, couple of Table spoons of muesli and dollops of honey !

Jungle oats cooked in rooibos tea with dash of cumin powder and some cardammon seeds served with fresh fruit , dates and or nuts !

Baked fresh fruits such as apple, pineapple, banana, with a sprinkle of honey and served with other fresh fruit such as watermelon, strawberries, blue berries etc. and a dollop of coconut milk !

Salads



Rice salad : 3 Cups cooked brown rice, add raisins, chopped celery, green pepper, sunflower seeds, parsley, optinal fresh yellow cling peaches.
Make the dressing : half cup oil, 2T lemon juice, 1t curry powder 1t soya sauce, 1 T honey. Stand in fridge overnight, delicious and very nutritious.

Grate together fresh radishes, apples and beetroots for a crispy , crunchy delight.

Mix some couscous with slices of pickled ginger , grated apple and baby marrows for some body.

A mixed green salad(preferably out your own garden) add green beans, avocado, cherry tomatoes, baby corn and as much fresh raw veg,. such as grated butternut and beetroots, carrots etc. Serve with a mix of seeds over the top.


Enjoy. Bobotie recipe to follow ......

Importance of Aum and Ajna Chakra

The primary benefits of the aum sound meditation with the focus at the Ajna chakra are as follows :
Builds intuition ; increases psychic powers ; heightens awareness ; provides clarity of thought, insight and wisdom ; allows one to connect with ones higher self for guidance and inspiration ; promotes flow of Kundalini into higher centres; builds focus and one-pointedness of the mind. There are many more secondary benefits as well. To begin practice try the following :
Sit in a comfortable position, relax hands on the knees or in your lap, keep the spine erect and eyes softly closed. Place your attention in the eyebrow centre, the Ajna chakra. Do not strain the eyes, relax and anytime you are uncomfortable release the position. Start the Aum sound, do this by deep in breath and on the out breath start with the A of the sound and hold for 2 seconds, then move to the u of the sound and hold for 3 seconds and then the m  of the sound and hold for 5 seconds. This brings you to a total of 10 seconds. This is a suggestion and may be adjusted for your requirements and breath. Practice the sound as much as possible and remain focused on the eyebrow centre. See and experience what happens, practice daily for as long as possible.
I would appreciate any feedback.
Hari Om Tat Sat

5 day Yoga workshop

4th - 8th July
Blue Butterfly - Tulbagh
5 day Yoga workshop  R2200.00 inclusive  of  ( accom.meals, course material, ayurveda info. meditation, deep relaxation techniques and classes )
Come join us and learn more than just the postures, find out why we connect with our breath, why we need to relax and meditate, learn a little about Ayurveda, what  the best foods for your particular dosha are, basic nutritional knowledge as well as some very easy vegetarian recipes.
Take time to walk the Labyrinth, read, meditate and enjoy !!!!!

call Cheryl 0840902083 for bookings.

Auspicious weekend retreat / autumn equinox and perigree moon ! Blue Butterfly Tulbagh

Aubergine soup

Heavenly !!!! 
ROASTED AUBERGINE TOMATO AND BASIL SOUP




2 AUBERGINES, CUT INTO CHUNKS

6 TOMATOES, CHOPPED

150 ml OLIVE OIL

40 ml SUNDRIED TOMATOES, FINELY CHOPPED

SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE 700 ml VEGETABLE STOCK

2 GARLIC CLOVES, CRUSHED

1 MEDIUM CHILLI, SEEDED AND FINELY CHOPPED

15 ml DIJON MUSTARD

50 ml FRESH BASIL, TO GARNISH



1. Preheat the oven to 200 C.

2. Place aubergines and tomatoes in the roasting pan and drizzle with 90ml olive oil.

Roast until aubergines are cooked, about 30 minutes.

3. Place the aubergines, tomatoes, their juices, 20ml olive oil, sundried tomatoes

and seasoning in food processor. Process until slightly chunky.

Remove and

pour into heavy-based pot. Add the stock and cook over low heat for about 5 min.

4. Blend the garlic, chilli and mustard in a food processor and while the motor is

running, add the remaining olive oil in a slow stream until the mixture is thick and

creamy.

5. Spoon the garlic mixture into the soup. Serve the soup garnished with the basil

while still hot.

6. Serves 4.
 Enjoy :)