Yoga to Relax Restore & Replenish

Sunday 24th September

Stockcross Village Hall

5.30-7.15pm

Peace.  It does not mean to be in a place where there is no noise, trouble or hard work.  It means to be in the midst of those things and still be calm in your heart” Unknown

Do you often feel as if you are constantly busy, rushing from one thing to the next?  It is vital that we make the time to slow down and to take stock.  This helps to prevent becoming overloaded, burning ourselves out and weakening our immune systems (where we then become more susceptible to picking up coughs and colds).  Join Beth for a wonderfully restful evening. Our practice will focus on relaxing, unwinding and releasing tension through somatic movements and Restorative Yoga. Following the postures you will wrap up in a blanket and experience deep rest through blissful Yoga Nidra relaxation (yogic sleep).  After our class there will be a variety of teas and homemade cakes and treats for you to enjoy

£15




  **Booking Essential

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Thai Butternut Squash Soup

This is a recipe that I have made many times.  It is quick, easy and warming – perfect for a chilly autumn day.  I hope you enjoy it as much as I do.  You could swap the squash for pumpkin if you wish  – B x

Ingredients

  • 1.5 kg butternut squash, peeled and roughly chopped
  • 4 teaspoons sunflower oil
  • 1 onion, sliced
  • 1 tbsp grated ginger
  • 1 lemongrass, bashed a little
  • 3-4 tbsp Thai red curry paste
  • 400ml can coconut milk
  • 850ml vegetable stock
  • Salt and pepper
  • lime

Instructions

  1. Heat oven to 200C/180C fan/gas 6.
  2. Toss the squash in a roasting tin with half the oil and seasoning, then roast for 30 minutes until golden and tender.
  3. Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass.  Gently cook for 8-10 minutes until softened.  Stir in the curry paste for one minute, followed by the pumpkin, all but 3 tbsp of the coconut milk and the stock.  Bring to a simmer, cook for 5 minutes, then remove the lemongrass.  Cool for a few minutes, then whizz until smooth with a hand blender, or in a large blender in batches.  Return to the pan to heat through.  Season with salt and pepper, lime juice and a little sugar if it needs it.
  4. Serve drizzled with the remaining coconut milk and scatter with chilli, if you like.