Summer


Watercolour by Sybille Pouzet

Happy Summer!
It's for me a great time of the year to take a moment of pause, take time to do things I love doing,  create new workshops and projects, and simply enjoy the warmth, nature, and family and friends.

Some new cooking classes are brewing for this autumn, to see what will be on the menu, click HERE.
If this is more Yoga you fancy, I am teaching in town at the following TIMES. 
There will be some Yoga workshops in the Autumn too, I hope to see you on the mat or in the kitchen soon! 
In the meantime, have a wonderful summer...






Arm balances workshop

Arm balances, come learn to fly with ease!
Saturday 12th July 2014- 2.30- 5pm
@ Yogaplace- Bethnal Green
£25


In this workshop, we will explore the foundations of arm balances, examine principles of alignment and learn how to connect to the core so we can balance with ease.
We will start with basic poses to condition our mind and body to progress safely to more advanced arm balance postures.
This workshop will explore arm balances in a safe and approachable way, helping you overcome fears, build core strength, enhance the strength and stability of your shoulders and wrists, improve your focus and concentration, and awaken a greater sense of aliveness and possibilities.
For all levels except complete beginners.

Raw Cheesecake recipe



I had been thinking about giving you a bit more recipes lately so it is my immense pleasure to introduce you to the Raw Cheesecake! 
This is not trying to compete with the dairy version of this famous desert but it is really delicious in its own right.
Some would say it is healthier as it has no dairy, no processed sugar, no wheat and it is vegan. It is still a rich desert though so treat as such...
Try it with raspberries, strawberries, blueberries or any of your favourite fruit.
It makes a delicious summer pudding...


Vanilla Cheesecake with almond crust


For the crust
1 and ¾ cup almonds
¼ cup medjol dates
½ cup figs
Zest of one lemon
A pinch of sea salt

For the filling
3 cups cashews, soaked for at least 1h
¾ cup lemon juice (about 4 lemons)
¾ cup agave syrup
¾ cup + 1 TBSP coconut butter (melted)
1 vanilla pod
½ tsp sea salt
Fresh berries and coconut flakes to decorate
(1/2 cup of frozen red fruit optional to make a layered cheesecake- see tip)


For the crust: 
Blend all the crust ingredients in a food processor until slightly sticky (when you take a bit of the mixture and press it between two fingers it should stick together).
Press into a cheesecake tin, refrigerate.

For the filling:
Drain the cashew nuts and put in a food processor or high speed blender. Add the lemon juice, agave syrup, ¾ cup coconut butter (melted), vanilla and salt. Process until the mixture is smooth. 
Pour the mixture onto the crust, decorate with berries and coconut flakes, refrigerate. You can also freeze your cheesecake to make it in advance!




Tip: 
For a 2 layer cheesecake with red fruit:
Only pour ¾ of the vanilla mixture on the crust, refrigerate and let it set.
Keep the ¼ of the mixture that’s left in the food processor and add ½ cup of red fruit and 1 TBSP of melted coconut butter. Process until smooth then pour over the first layer of the cheesecake. At this stage you can decorate with berries and coconut flakes. Refrigerate and let it set. 
You can also freeze the cheesecake if you want to prepare it in advance.
Enjoy!