Yoga to Relax, Restore & Replenish

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

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

Sunday28th October    book now

 

Sunday 18th November book now

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Calm Before Christmas – Restorative Yoga


Saturday 15th December

Croft Hall, Hungerford

4.00pm-5.45pm

£15 

Give yourself the ultimate treat in the crazy build up to Christmas and join Beth for a blissful evening of rest and relaxation.   During this class you will be able to let go of physical and mental tension through somatic movement and restorative poses where the body is fully supported using props.  Your muscles will gently stretch, relax and open into the support of the props.  Following the postures you will wrap up in a blanket and experience deep rest through blissful Yoga Nidra relaxation (yogic sleep).    Afterwards there will be homemade Christmas nibbles and bubbles.

  book now 

** 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 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.