INSIDE YOGA - THE SCOTTISH RETREAT JUNE 2017

Sorry but this retreat was fully booked well in advance. 

Beautiful surroundings and amazing people. this is a wonderful retreat.  I will run another in November 2018, email me for details http://www.insideyoga.net

Check out some comments below on the 2016 one   ...

" Intense, amazing , emotional, fun ….. what a learning experience and an amazing group of people. I love Craig’s yoga and dance sessions, the whole thing felt so rounded and nurturing" (Natasha, Glasgow)

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"I am definitely more mindful after the retreat, I feel calm and grounded. The teachers were really good, so knowledgeable; they gave encouragement and instilled trust to give us the confidence try new things" (Evelyn, Glasgow)

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"This has been one of the best experiences of my life, Craig’s teaching was inspirational and has given me a new insight into what yoga is. The camraderie and friendship of the group and warmth of the teachers were beautiful" (Jeanette, Falkirk)

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What I learnt from Craig over the retreat is what I value most, though it was a privilege to spend so many laughter filled hours with such lovely people. (Barbara, Falkirk)

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"A genuine retreat from my everyday world, I deepened my practice and felt nourished. The programme was very skilfully put together, it  really deepened my sense of self " (KJA Perth)

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"BLOODY EXCELLENT. something new every lesson, people fabulous , food delicious. My back pain has gone and I feel much calmer,  please put me on top of the list for next year "(Dawn, London)  

   

      CHECK OUT THE VIDEO !


INTERESTED IN FUTURE RETREATS ?


RECIPES FROM THE RETREAT

Klayr's Healthy Choc Fudge Cake

Half a jar of coconut oil. Melt. 


Put in food processor/blender with 2 bags (500g) medjool dates. Blitz until thoroughly combined. This is hard going on my vitamix but it's got a safety cut off valve for this kind of heavy duty work (ie it cuts out before it overheats). 

In a bowl add about 200g ground almonds, rind of one lemon, pinch salt, 2-3 heaped dessert spoons raw cacao powder. To make more like a Tiffin (highly recommended) add about 20g raisins/sultanas and 50g flaked almonds. 

Add wet and dry ingredients together and mix until thoroughly combined. You will need to get your hands messy and almost knead it. 

Press firmly into a cake tin the has a removable bottom for ease of getting it out. Refrigerate. It is best eaten straight from the fridge. Once out for a while it softens and I don't think it tastes quite as good. 

If you cut it up into about 60 pieces, each piece will be about 50-70 calories.


Helen's Almond and Apple Cake

Makes: 12 slices

FOR THE APPLE PUREE

3 tart eating apples (such as Braeburns)

1 tablespoon lemon juice

2 teaspoons caster sugar

FOR THE CAKE

1 splash of vegetable oil to grease tin

8 large eggs

325 grams ground almonds

275 grams caster sugar

1 tablespoon lemon juice

50 grams flaked almonds

TO DECORATE

1 teaspoon icing sugar

METHOD

1.Peel, core and chop the apples roughly. Put them in a saucepan with the lemon juice and sugar and bring the pan to a bubble over a medium heat. Cover the pan and cook over a low heat for about 10 minutes or until you can mash the apple to a rough puree with a wooden spoon or fork. (You should have about 285g / 1 generous cup of puree.) Leave to cool.

2.Preheat the oven to Gas mark 4/180ºC/350ºF; oil a 25cm / 10 inch springform tin with almond or a flavourless vegetable oil and line the bottom with baking parchment.

3.Put the cooled puree in the processor with the eggs, ground almonds, caster sugar and 1 tablespoon - or generous squeeze - of lemon juice and blitz to a puree. Pour and scrape, with a rubber spatula for ease, into the prepared tin, sprinkle the flaked almonds on top, and bake for 45 minutes. It's worth checking after 35 minutes, as ovens do vary, and you might well find its cooked earlier - or indeed you may need to give a few minutes longer.

4.Put on a wire rack to cool slightly, then spring open. This cake is best served slightly warm, though still good cold.

5.As you bring it to the table, push a teaspoon of icing sugar through a fine sieve to give a light dusting.


BLISS BALLS

1/4 cup of Raw Cacao powder (the rawest and most unprocessed kind of chocolate you can buy) 

1/2 cup of almond butter (any nut butter - we use Pip and Nut almond coconut butter)

1/4 cup of goji berries dried 

1/4 cup of dates - medjool 

1/4 cup of dried apricots 

2 Tbsp of raw honey (optional for more sweetness)

2 Tbsp of cacao nibs (optional) 

1 tsp of vanilla bean paste

1 tsp of cinnamon powder 

Pop all the ingredients in the food processor with 2 Tbsps of water to help it bind. 

If its too dry, add more water, it should be wet. 

Roll into balls and then roll in desiccated coconut.

Pop in freezer or fridge to firm up.