aromatherapy, essential oils, retreat, wellbeing, Yoga retreat

November News

Thank you for the amazing response to my last newsletter, and words of support to continue publishing  each month.  I was thrilled to hear also how many of you made the frittata.  It is so easy and so very tasty!

The New Year will see weekly yoga & meditation classes in Brisbane and I will also be running a Vision Book Workshop – more details coming your way in the next few weeks.

Dates for Retreats in France during the European Summer are up on the website.  If you are looking for some time away to rejuvenate this is a perfect solution with either 5 or 10 day options.

Pose for this Month –  Viparita Karani:

Need to relieve a sore feet, aching back, headache or simply de-stress from a long day.  Legs up the wall Pose  is your answer.  Quite simply the most amazing pose to release tension and tightness in the hips, back, shoulders and neck.  You can use a support under the lower back area as shown here, but this is not essential for this pose that brings calm & lightness to the body & mind.

Essential Oils to enhance Viparita Karani

If you are looking for an oil to calm the mind & body look for something containing Vetiver.  It has the most amazing exotic aroma that helps take the edge off a busy, frazzled day.  If you are not sure how to utilise the oil below are a few suggestions: 

  • Place a few drops onto your fingers and rub into the soles of your feet. 
  • If using a diffuser you could blend with another oil of your choice. 
  • If you have a shower before putting your legs up the wall, put a few drops onto a cloth and place it on the floor of the shower to allow the warm water to fill your shower space and enjoy with a few deep yogic breaths.

Personal Vision Book Journal Workshop

Not  a published book as such but your very own personal Vision Book can help give you guidance& keep you on track with your lifes purpose. 

You may have heard of Vision Boards but imagine making your very own book for each year that covers many aspects of  your life in detail – family, work, business, travel, community, health, abundance, friends. 

Leaving space for personal reflections throughout the year your Vision Book becomes your yearly journal.    Stay connected for more details on attending a One Day Workshop to work on creating your very own Vision Book Journal.

Live your life passionately & with gratitude
Love with an open heart and mind
     Let go and embrace the life you were born to live

Beautiful Parts of the World

Reflecting in Maleny North of Brisbane

Rue du Chat qui Peche – Smallest Street in Paris

Looking for something different to serve for your Christmas celebrations.  This meal is easy to transport for picnics or a day at the beach and looks so inviting wrapped up in little parcels of red cabbage.

Baked Saffron Falafel
4–6 servings  

For this vegan and gluten-free dish, we were inspired by two Swedish Christmas classics—saffron buns and Swedish meatballs. Use red cabbage leaves to wrap individual falafel into small parcels; they’ll look like mini Christmas presents that you’ve set out for your guests. You might recognise this recipe since it is similar to our herb and pistachio falafels.

Falafel
½ cup raw shelled sunflower seeds
2 cups cooked or canned chickpeas, rinsed, drained
1 small onion, coarsely chopped
2 garlic cloves, coarsely chopped
3 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. buckwheat flour
1 tsp. baking powder
¼ tsp. saffron threads

Tahini dressing and assembly
4 Tbsp. tahini (sesame seed paste)
4 Tbsp. fresh orange juice
1 garlic clove, minced
1 red cabbage, cored

1 cup salad greens
2–3 Tbsp.
 plain soy yogurt

Making the falafel: Preheat oven to 375°. Line a baking sheet with parchment paper. Pulse sunflower seeds in a food processor for about 30 seconds. Add chickpeas and pulse 1 minute longer. Add onion and remaining ingredients and pulse, occasionally scraping down sides of work bowl, until mixture is slightly coarse and well combined. Using your hands, form 24 small round falafels and place on prepared sheet. Bake, turning every 5 minutes, until falafels are evenly brown, about 15 minutes.

Making Tahini dressing: Using a fork, beat tahini, orange juice, and garlic in a bowl until creamy dressing forms. Set aside.

Assembling: Gently separate leaves from cabbage; rinse and pat dry. Place 2 falafels in the center of a cabbage leaf. Top with a few greens; spoon a little dressing and yogurt over. Fold each side of leaf in toward center, about 1”–2”, then fold the end closer to you over the filling and tuck it under the falafels. Tie with kitchen twine to hold together.

This recipe is from the incredibly talented Green Kitchen Stories team of David & Luise.  For more healthy vegetarian recipes they have a beautiful book The Green Kitchen or checkout their website  http://www.greenkitchenstories.com

During this festive season of giving, let us take time to slow down and enjoy the simple things.

May this wonderful time of the year touch your heart in a special way.

Wishing you much happiness not just today, but throughout the New Year.


 Namaste, Maria

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