Choices

I had to make a decision this year. I had to decide which of my classes to cut back on.

During the last 6 months of 2008 I was teaching 2 regular flow classes a week, 1 gentle yoga class, 2 pregnancy yoga classes, 1 mum and baby class and a voluntary class at a cancer centre. It was too much. I was so drained that I wasn't giving any of the classes my best shot and I was bringing the wrong sort of energy to my students.

So I decided to merge the two pregnancy classes and run a booking system - first come first served - and to give up one other class.

I ummed and ahhhed about giving up the voluntary work, but it gives me so much happiness to know I am putting something back (no such thing as a selfless good deed after all) that I couldn't do that. So I had to look at my least lucrative class.

Mum and baby yoga. Not so much that I don't have a lot of interest, but more because of the nature of being a new mum it is very hard to commit to a weekly class and whilst 6 or 7 people would sign up for the class only 2 or 3 would turn up each week. So much as it breaks my heart to do it and much as I love the little ones, I have decided for now to put my mum and baby classes on hold.

My yoga teaching is going in a completely different direction to the way I thought it would. I thought I wanted to teach children, but I am finding myself going further and further down the yoga therapy route and I must follow my heart here. I've enjoyed teaching the babies but I have to give it up to put the right sort of energy back into my other classes.

Parkin

I'm a little late posting this seeing as both Bonfire Night and indeed November have been and gone, but I know a couple of people were interested in this recipe. This is traditional Lancashire parkin, a Bonfire Night treat, and an old family recipe (not sure how happy my dad will be if he finds out I've gone and put it on line!)

Rachel's Dad's Bonfire Night Parkin :)

Ingredients
100g butter or margarine
100g black treacle
200g golden syrup
100g dark brown sugar
200g self raising flour
2tsp ginger
1tsp cinnamon
1tsp bicarbonate of soda
100g oatmeal or rolled oats
1 egg
half a cup of milk

Method
Put the oven 15o degrees C and grease and line a baking tray with baking parchment.
Heat the butter in a saucepan with the treacle, syrup and sugar until they are all melted together, then take off the heat.
Sieve together the flour, cinnamon and bicarb and then stir in oatmeal. Gradually add the cooled syrup mixture, stirring all the time and don't let it get lumpy.
Beat the egg and milk together and add that, stirring until you get a thick batter.
Pour into the baking tray and cook for about an hour. Cool and cut into squares and store in an airtight containers for about 3 days (it tastes much better if you wait). Keep in a cool dark place but NOT the fridge.

Enjoy x

It's Halloween....

So here's a recipe for pumpkin and caramelised onion tart...

Ingredients

Pastry (either a pre-prepared pastry tart case or make one yourself with either ready pastry or your own recipe - have it baked and ready to go)
25g butter (or margarine)
3 sliced onions
500g pumpkin (peeled and chopped)
3 eggs
300ml milk (or soy milk)
50g grated cheese

Method

1. Heat the butter in a frying pan and add the onions and a seasoning of your choice. Cook over a gentle heat for 10 minutes until golden brown and caramelised.
2. Steam or boil the pumpking for 7 minutes until soft. Drain well and mash.
3. Beat the eggs and milk together and stir in half of the cheese, the onions and the pumpkin. Pour the mixture into your pastry case and then scatter the remaining cheese over the top.
4. Bake on 180C (Gas Mark 4) for 20-25 minutes

Back from Turkey

I spent last week teaching on a retreat in Turkey for people with ME.

Some of the people I have been teaching have been so desperately ill with ME over the last few years that they have been housebound, bedbound, hospitalised, rendered unable to listen to music or read. A living hell. Which reminds me how blessed I am. Yes, health issues I may have but praise to all the gods for the ability to always listen to music.

The most beautiful part was none of these amazing people had forgotten how to laugh - and most importantly none of them had forgotten how to laugh at themselves. I have laughed until I've cried this week. I have also swum in the sea, eaten far too much food and taught a lot of yoga. I have been taught the rudimentaries of Argentinian tango by a fabulous gay guy who lives around the corner from my brother and who laughs in the face of HIV and ME. I went to a traditional Turkish bath (which was actually horrible and made me sick but everyone else enjoyed it and that was the important thing). I have learned that I am probably a far better teacher than I give myself credit for, that I need to ease up on myself and stop catastrophising and that I need to stop caring about what others think and lead my life from my heart.

And most of all I learned that it is your students that make you a good teacher.

Apple Porridge Pancakes

So Autumn is here - my favourite season. I love the crisp sunny mornings, the colours of the leaves and of course I love the food that is around right now. So as a little break from all the pumpkin recipes floating around in the internet at the moment, let's use up some apples! I'm afraid this recipe isn't completely vegan as I really haven't found a good substitute for eggs in the UK. If you know of one, use it instead. The yoghurt can, obviously, be non-diary.

Ingredients
30g wholewheat flour
50g rolled oats
1.5 tsp of baking powder
1 egg
Ground cinnamon
Half an apple, cored and grated
60ml fresh apple juice
50g natural yoghurt

Method
Grind the oats in a food processor until they resemble coarse ground flour. Mix with the flour, baking powder and a couple of pinches of cinnamon in a bowl.

Whisk egg and add it to the flour mix

Whisk the yoghurt and apple juice together until you get a smooth batter about the consistency of double cream

Add the grated apple

Cook like fritters in a frying pan. Make sure the oil is really hot before you start.

They make the yummiest breakfast - served hot with some honey (or syrup for vegans!)