Iyengar Yoga With Rachel Lovegrove

CHRISTMAS YOGA WORKSHOPS

At Monte na Luz Retreat Centre, Loule

You are warmly invited to participate in any or three yoga mornings at the lovely Monte na Luz retreat centre, near Loule.  Give yourself time & space for reflection and focus and challenge your body to new heights of flexibility, strength & mobility.

Mon 27^th December – Building the Foundations

A morning for all levels focusing on the root postures and techniques. New beginners welcome.

Tues 28^th December – Healthy Spine, Healthy Body

Moving towards back bending and strengthening postures.  For experienced students or beginners who have attended Monday 27^th workshop.

Weds 29^th December – Balanced Body, Steady Mind

A study of inversions, balances & recuperative poses to balance the body’s systems and calm the mind. For experienced students only.

Rachel has been teaching Iyengar yoga since 1998 and has over 20 years of yoga experience.  She is dedicated to sharing her knowledge of yoga and the many benefits it can bring.

Times: 10am to 1pm each day

Cost: Per morning €18   Two sessions €35   All three €45

(Includes light refreshments)

Tel: 913839621

rachel@orangetreeyoga.com

www.orangetreeyoga.com

Popularity: 3% [?]

One of our favourite brunch recipes from the Quinta Mimosa (Portugal) kitchen.  Thanks to Carol for this GORGEOUS chocolate cake which contains NO WHEAT but ACRES OF CHOCOLATE and is best served with fresh fruit & crème fraîche or alternatively lashings of cream/ice cream/chocolate sauce – well, why not?  After an invigorating morning class of backbends, holiday guests were very appreciative of this healthy-ish treat.  Enjoy.

200 gms butter

1 cup sugar (white or brown or mixed)

400 gms dark chocolate

grated peel of 1 orange

half cup of coarsely chopped hazlenuts

2 tbsp finely ground hazlenuts (you can also use walnuts, almonds or chopped cherries or a combination)

6 eggs whisked together

Set over to 150°c.  Line a 12″ (approx) tin with greaseproof paper.

Melt butter, sugar and chocolate and stir in the orange.  Leave to cool for 5 mins.

Add chopped and ground nuts and eggs.  Whisk well.

Pour into tin and cook for 12 mins.  The cake will puff up high and the surface will crack.

To test if cooked (other than eating it), insert a sker and it should come out clean.

Eat and enjoy!

Popularity: 2% [?]