Free your upper body Yoga workshop

Artwork  © SybillePouzet
Sunday 11th October 2015

A workshop to release tension and tightness in the chest, shoulders, neck and thoracic spine.
Join Sybille in this workshop, working towards soothing the nerves and restoring greater alignment, vitality and comfort in the upper body.

The practice will include:- breath work and gentle upper back openers to bring awareness and space to the designated area.- a fluid sequence covering a wide range of poses to warm up the muscles, lubricate the joints and start to melt away accumulated stress and knots.- a sequence specifically designed to intelligently free up the upper body, shoulders and neck and decompress the joints.- variety of poses including backbends, side stretches, shoulder openers and twists,
In the last part of the workshop, you will move to a floor sequence to further unwind before finally surrendering to a deep relaxation.
You may leave feeling freer, lighter and revitalised!

Open to all levels except complete beginners (or need to have done a beginners course at 

Greengage Yogurt cake - Gluten free

I now have an oven again and I have been so happy to be baking again! Simple things...
A few people in my family have discovered they can't have gluten anymore and so I have been recreating a really simple and traditional cake that we make in France: Le gateau au Yaourt.
French readers this will make you laugh, indeed this is a recipe we usually learn when we are about 3 years old... 
This is a revisited version though using a gluten free self raising blend ( Dove Farm ) and some fresh greengages I found at the Lewisham market.
You can replace the greengages with any other fruit but always be aware of the amount of water they contain and the amount you use so as not to make the cake too wet.

Buy a small yogurt pot (125g) and we will use the pot to measure the ingredients so don't throw it away!

 "Gateau au Yaourt aux reine Claudes"

1 x 125g natural yogurt pot (keep the pot to measure the other ingredients!)
2 Pots Soft Dark brown sugar
3 pots Gluten free self raising flour
2 eggs
1/2 pot Coconut oil melted
8 greengages

Preheat your oven to 180c.

Greese a cake tin with some coconut oil (I used a brownie tin here but it works very well in a round  tin too) and then flour the tin thinly shaking off the excess of flour.

In a mixing bowl, add the yogurt, sugar, and 2 pots of flour. Mix well.
Add the eggs and mix well again.
Now add the last pot of flour and the melted oil.
Pour the batter in the cake tin.

Cut the greengages in half and place them on the cake mixture skin side up, gently pressing them half way down.

Bake for about 20/25min or until a knife comes out clean.

Delicious with a cuppa'!

Bon appetit!

If you want to learn more gluten free recipes, come to my Natural baking class on the 4th of October, you will learn how to make  the healthier versions of ‘Carrot cake’, ‘Granola Bars’, ‘Chocolate Brownies’, ‘Flourless Blondies’ , 'Peanut butter Cookies' and more, using unusual ingredients but  easy to make!

Sunday 27th September 2015
@ The Sunflower centre- Brockley

Come and allow your whole body and mind to deeply rest and rejuvenate.
This practice is for everyone, and especially beneficial if you feel tired, stressed, injured or simply needing a bit of time for yourself.
The practice is mainly floor based, sometimes using props to allow the body to be supported, and very gentle. We release any effort and let our whole being soften and deeply relax. This is designed to free the body of held tension and fatigue, physically and mentally. 
It is very important to allow some time for this kind of practice to balance out the more active practices or activities in our lives. 
You may leave feeling lighter and deeply rested...

This workshop is limited to 8 people maximum
Open to all levels- No experience needed