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Sunday, May 19, 2013
Friday, May 17, 2013
Day Retreat coming up
Yoga and reflexology at the beach | Waihi Beach, New Zealand: Sunday Morning Mini Yoga Retreat
'working from within'
Step off the world for a morning.
Treat yourself to a morning of connecting with your inner self and nature through yoga, pranayama and meditation / enjoy a delicious whole earth morning meal with like minded people and be inspired to meditate on a daily basis to enjoy the new you and change your life forever.
The last Sunday of each month
8am to 12 noon
Bookings essential and payment will confirm booking at least one week before retreat.
$75 per person
Limited to 5 people
Yoga on the Beach, Bush or in the Studio (your choice, depending on weather) pranayama / yoga nidra (deep relaxation) / meditation workshop / discussion / practice
Whole earth breakfast –fresh fruit platter / seasonal fruit + homemade granola + yoghurt parfait / freshly baked bread with home made conserves / garden-fresh brewed teas
A guided yoga nidra for deep relaxation
Meditation workshop – discussion, techniques and practice to understand secrets of meditation and feel confident to meditate. Notes are provided. Weather permitting we meditate looking over the ocean in a divinely beautiful setting
'working from within'
Step off the world for a morning.
Treat yourself to a morning of connecting with your inner self and nature through yoga, pranayama and meditation / enjoy a delicious whole earth morning meal with like minded people and be inspired to meditate on a daily basis to enjoy the new you and change your life forever.
The last Sunday of each month
8am to 12 noon
Bookings essential and payment will confirm booking at least one week before retreat.
$75 per person
Limited to 5 people
Yoga on the Beach, Bush or in the Studio (your choice, depending on weather) pranayama / yoga nidra (deep relaxation) / meditation workshop / discussion / practice
Whole earth breakfast –fresh fruit platter / seasonal fruit + homemade granola + yoghurt parfait / freshly baked bread with home made conserves / garden-fresh brewed teas
A guided yoga nidra for deep relaxation
Meditation workshop – discussion, techniques and practice to understand secrets of meditation and feel confident to meditate. Notes are provided. Weather permitting we meditate looking over the ocean in a divinely beautiful setting
Monday, May 6, 2013
Kombucha tea continued
I did have a few peeks during the week. It sat in my hot water cupboard all cosy and nicely covered with muslin and tied with elastic. The culture spread right across the top. On Wednesday a lady at my Jin Shin Jyutsu study group showed me how to split the culture and make the kombucha tea - so helpful. She puts a little piece of raw ginger in it to make it taste more like ginger beer. She also stressed not to handle the culture with hands as it doesn't like oil or fat in any form.
It is real easy to separate - use tongs to get the culture off the top. There will be a new culture growing underneath. Separate (it just slides off) and place old one in glass jar with some of the liquid. This can keep in fridge for friends to start their kombucha tea.
Strain the liquid and bottle. Keep in fridge. For the new lot, make 2 litres of tea and add 3/4 cup of sugar and wait until cold. Then add culture.
It tastes nice - between cidar vinegar and ginger beer. It is recommended to drink just a few tablespoons a day for the first week as it can detoxify your body too fast if you drink too much at first. Next week I will be drinking a small glass 3 times a day.
I do notice no one is queueing up for the culture. Although Hollie, my daughter likes drinking it. Denis, my husband just rolls his eyes!!!
It is real easy to separate - use tongs to get the culture off the top. There will be a new culture growing underneath. Separate (it just slides off) and place old one in glass jar with some of the liquid. This can keep in fridge for friends to start their kombucha tea.
Strain the liquid and bottle. Keep in fridge. For the new lot, make 2 litres of tea and add 3/4 cup of sugar and wait until cold. Then add culture.
It tastes nice - between cidar vinegar and ginger beer. It is recommended to drink just a few tablespoons a day for the first week as it can detoxify your body too fast if you drink too much at first. Next week I will be drinking a small glass 3 times a day.
I do notice no one is queueing up for the culture. Although Hollie, my daughter likes drinking it. Denis, my husband just rolls his eyes!!!
Saturday, April 27, 2013
kombucha
On Wednesday I was given a kombucha culture. It looks like a slug and is suspended in a jar of liquid.
On Thursday Denis and I bought a large glazed bowl that would hold 2 litres. I was also lent a book to explain the kombucha.
All I had to do was to make tea and add sugar, pour into the bowl and then add the culture and keep in a warm place for one week with muslin tied with elastic over the top.
I am intrigued. Kombucha is called a miracle fungus. It produces a refreshing tea drink that you have a glass of with meals. It is said to cleanse the blood, improve the functioning of liver, gall bladder and digestive organs, act as a deterrent to some forms of cancer, reduce suffering of chronic fatigue syndrome, enhance the immune system and acts as a general tonic and energy booster. It is a not a cure-all, but is supposed to be a life enhancer.
I will let you know the next installment when I bottle it and take my first drink. It is recommended to drink my first glass.
The culture reproduces itself weekly so there is always one to give to a friend.
Where have I been that I haven't heard about Kombucha? It has been around for thousands of years in in South East Asia and Europe.
Let's see what happens in a week's time.
On Thursday Denis and I bought a large glazed bowl that would hold 2 litres. I was also lent a book to explain the kombucha.
All I had to do was to make tea and add sugar, pour into the bowl and then add the culture and keep in a warm place for one week with muslin tied with elastic over the top.
I am intrigued. Kombucha is called a miracle fungus. It produces a refreshing tea drink that you have a glass of with meals. It is said to cleanse the blood, improve the functioning of liver, gall bladder and digestive organs, act as a deterrent to some forms of cancer, reduce suffering of chronic fatigue syndrome, enhance the immune system and acts as a general tonic and energy booster. It is a not a cure-all, but is supposed to be a life enhancer.
I will let you know the next installment when I bottle it and take my first drink. It is recommended to drink my first glass.
The culture reproduces itself weekly so there is always one to give to a friend.
Where have I been that I haven't heard about Kombucha? It has been around for thousands of years in in South East Asia and Europe.
Let's see what happens in a week's time.
would you like to stop a cold when you feel that first tickle in your throat?
All it takes is a bottle of Clinicians zinc oral drops.
Squeeze a droop on the tip of a finger and place it in your nostril and breathe in the zinc. Do the same on the other side.
Your cold will disappear.
Squeeze a droop on the tip of a finger and place it in your nostril and breathe in the zinc. Do the same on the other side.
Your cold will disappear.
Tuesday, February 26, 2013
sunday mini yoga retreat
I am still buzzing after our first Sunday Mini Yoga Retreat. Four lovely people came and we met down on the beach at the north end. Blue sky, no breeze and a full, foaming surf. We walked up to an area of lawn, surrounded by native bush and overlooking the ocean and did yoga there. Nothing beats doing yoga in nature. How I love looking at nature in an inverted pose!
Afterwards we walked to a place where we sat under pohutakawas and looked over the ocean -out to Mayor Island - below surfers caught waves and we could hear the pounding and spraying of the swell on rocks. It was like being on a ship with only the ocean before us. Here we meditated for about 20 minutes as we experienced a different meditative technique, although two people thought the view was too beautiful to close their eyes and they sat and drank in the view.
Back at the studio we enjoyed breakfast on the sunny deck -again amidst bush. Fresh fruit platter, quinoa flavoured with cardamon and cinnamon with chia seeds, linseeds, almonds, ginger, pumpkin and sunflower seeds, dried apricots and prunes for the gluten free ones and crunchy granola for the other with yoghurt. I had made fresh almond milk which was good for the lactose intolerant people and they enjoyed it.
The bread I made early in the morning was very similar to Vogels - and one I will definitely put in my repetoire (from Annabel Langbein's book), otherwise there was gluten free toasted bread with homemade conserves or avocado.
Teas were from the garden - lemongrass and fresh ginger or sage, rosemary, oregano flowers and kaffir lime leaves. All this while the sun shone, the tuis chorused and we chatted.
Meditation workshop was to share thoughts and research and ideas to motivate people into their daily meditation practice and then we did several different practices. Over the morning we did 5 different meditative practices and the advice was to find a practice that they enjoyed and continue on a regular basis for a while.
I am so looking forward to the next Sunday Mini Yoga Retreat on the last Sunday of next month and hopefull they will run all year.
Afterwards we walked to a place where we sat under pohutakawas and looked over the ocean -out to Mayor Island - below surfers caught waves and we could hear the pounding and spraying of the swell on rocks. It was like being on a ship with only the ocean before us. Here we meditated for about 20 minutes as we experienced a different meditative technique, although two people thought the view was too beautiful to close their eyes and they sat and drank in the view.
Back at the studio we enjoyed breakfast on the sunny deck -again amidst bush. Fresh fruit platter, quinoa flavoured with cardamon and cinnamon with chia seeds, linseeds, almonds, ginger, pumpkin and sunflower seeds, dried apricots and prunes for the gluten free ones and crunchy granola for the other with yoghurt. I had made fresh almond milk which was good for the lactose intolerant people and they enjoyed it.
The bread I made early in the morning was very similar to Vogels - and one I will definitely put in my repetoire (from Annabel Langbein's book), otherwise there was gluten free toasted bread with homemade conserves or avocado.
Teas were from the garden - lemongrass and fresh ginger or sage, rosemary, oregano flowers and kaffir lime leaves. All this while the sun shone, the tuis chorused and we chatted.
Meditation workshop was to share thoughts and research and ideas to motivate people into their daily meditation practice and then we did several different practices. Over the morning we did 5 different meditative practices and the advice was to find a practice that they enjoyed and continue on a regular basis for a while.
I am so looking forward to the next Sunday Mini Yoga Retreat on the last Sunday of next month and hopefull they will run all year.
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