Yoga to Relax, Restore & Replenish

In the midst of movement and chaos, keep the stillness inside of you” Deepak Chopra

Sunday 25th February

Stockcross Village Hall

5.30 – 7.15pm

Restorative yoga is the ideal way to give yourself rest and relaxation through supported yoga postures using bolsters, blankets and blocks.  Join Beth for a wonderful class where the focus is 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 treats for you to enjoy

£15

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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 winter 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.