Anzac Weekend was a super amazing time spent at the beautiful Waiheke Island. The trinity yoga workshop started with quiet time with Kiri, where she introduced Sun Salutations and then we moved onto writing. Kiri said writing is a way to reflect and it also gives us awareness about where we are in life right now and I could’nt agree more. This was followed by an amazing Mysore practice with some beautiful adjustments from her.
Day 2 was kriyas with Martina and a led primary practice. I love Martina’s softness and strength as a person and as a teacher. This also happened to be the first time I was practicing kriyas in NZ and I loved it and the led primary reminded me of Mysore <3
Day 3 was chanting with Steph followed by Mysore practice. Steph sounded like an Indian chanting pro from Mysore and I was totally amazed and impressed. Her dropback adjustment had me have my bandhas on (for the first time I think) while doing dropbacks and coming back up 🙂 At the end of the weekend I felt so grateful for having such amazing teachers in Auckland to practice with!!
I am also very grateful for all the support and appreciation I got during my Sunday evening cooking workshop supported by some lovely ladies. I absolutely loved these few hours.. We started with an introduction to basic spices and the spice box, then went onto cooking with some basic superfoods, 3 aspects of cooking and 10 cleansing practices to enhance your yoga practice. We were simultanteously cooking chickpea curry with quinoa and brown rice, superfood patties, coconut ladoos and easy bean stir-fy. Love the beuatiful yoga community at Waiheke 🙂
Here is the recipe of tamarind chutney (as promised :-)) for all the wonderful ladies who were a part of this workshop…
- 100gms of seedless tamarind (easily available in Indian grocery shops)
- 1 1/2 cups of water
- salt to taste
- 1/2 tsp cumin seeds
- pinch of hing/ asafoetida
- 1/2 tsp freshly grated ginger or ginger powder
- 1/4 tsp red chilli powder
- 1/2 cup jaggery
- 1tsp coconut oil
Step 1– Soak tamarind in hot water and keep covered for 30-45 minutes.
Step 2– Mash it into a pulp and strain.
Step 3- In a pan, heat the oil and add cumin seeds. Once the cumin seeds splutter, add fresh/powdered ginfer, asafoetida, red chilli powder, jaggery, salt and the strained tamarind water(discard the pulp) and cook for 5-8 minutes till the mixture thickens.
Step 4– Cool and serve.
Please feel free to comment if you have any questions or any reviews. Have a great weekend everyone and Happy Mothers Day in advance to all awesome mumma’s out there <3