March classes 2017

 

I am sorry to say that my mother is very ill in Melbourne and there will be no classes from Wednesday 22nd of March.  Thankyou all for your love and support at this difficult time.  I will send an email and announce here when classes will recommence .

 

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Holidays…..Studio closed

Sunshine Beach Mandala

During February I am taking a two week break to visit my family in Melbourne. Classes will not be running from Wednesday 1-15th February at Boreen Point Yoga Studio.  Pomona Wednesday evening classes will not be running for the month of February.

Classes will begin again on Thursday 16th February at Boreen Point as per the usual schedule.  Pomona students are welcome to join the classes at the Boreen Point Studio, for the last few weeks of February, until we restart back at the Lions Club Hall in March.

New………..Gentle Stretch / Yoga for Seniors

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It’s never too late to start Yoga.  Maybe you have done classes before but have had some challenges that have prevented you from attending regular classes….and you need to ease yourself back with a gentle class.

Do you want to improve your Balance, Flexibility and Strength?

Learn simple postures that will give you immediate benefits for a variety of health concerns.  Feel fully supported by an experienced teacher, using the wall, chairs and props to help you access the postures with ease.

Thursday afternoons  3-4pm. at Boreen Point Yoga Studio, 66 Laguna Street. Limit of 10 students,  $15 per session  Enquiries   0428749935

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Indian Eggplant Dip

Indian Eggplant Dip1 medium sized eggplant

3 tablespoons of butter

2 teaspoons of ground coriander

1 finger of fresh turmeric grated or 1/2 teaspoon of powdered turmeric

1/2 teaspoon of cumin seeds

1 clove of minced garlic

1/8 teaspoon of cayenne pepper

1/2 a cup of chopped fresh tomato or drained canned tomato

1/2 teaspoon of Himalayan salt

1/4 cup of natural yoghurt

Cut eggplant in half and bake at 175 c for 45 minutes or until soft.                                       Toast spices in butter for 2 minutes.  Add tomato and cook for 5 minutes.                             Discard eggplant skin and place pulp and all ingredients in blender to combine.           Serve chilled.