Yoga in Seaford Rise | Cooking school

Yoga

Locality: Seaford Rise

Phone: +61 401 749 505

Address: 6 Parkview Circuit 5169 Seaford Rise, SA, Australia

Website: http://www.life-in-balance.com.au

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• Specialty School
• Nutritionist
• Yoga studio
• Cooking school

25.01.2022 Beauty in simplicity... A single Pierre De Ronsard Rose from our favourite place in our garden.

22.01.2022 Mothers Day special. Fine dining at home...

22.01.2022 I would love you to check out my new look website.

16.01.2022 My mid morning energy boost. Just made mixed nut and goji berry cluster with a creamy organic latte. Ready to sit down with a book now. Having a rest day today, might have overdone life a little, and am now having a self nurture day.

15.01.2022 My first attempt at house made cornbread. Can’t wait to try it tonight with our Osso Buco gravy juices. Left over tomorrow, warned and drizzled with honey. Kapow

14.01.2022 Good Morning. Breakfast is so important for setting the energy supply for the morning, so here is a high fibre option to enjoy. Homemade oven toasted nut, seed and oat muesli (recipe follows). I made a batch the other evening and have enjoyed it for breakfast with a different twist each day. I am also having a warm cup of herbal tea to help with adding the needed moisture to the muesli to help stimulate the digestive capacity, as muesli on its own can be difficult for some ...to digest. I add a good crack of black pepper over the top also to help digestion. (Give it a try, it adds such a burst to the palette). I make some of my own herbal teas, and will put some recipes up as we go along. Oven roasted nut, seed and oat muesli 500g rolled oats, 150g buckwheat groats and 100g quinoa flakes as the base. Add in whatever you have on hand and the quantity you feel will work for you. I added approx 500g combined of: Almonds, pecans, pistachios, flaked and shredded coconut. Pumpkin, sunflower, sesame and hemp seeds. 1/2 tbs each cinnamon and cardamom powder. Mix all ingredients together and then add the following: In a small pan, gently heat 50ml macadamia, walnut or avocado oil (I used a combination of the three), and 1/2 cup of maple or rice malt syrup. Mix well and spread evenly on baking trays. Place in oven at 150/160C fan forced works best. Check at 10 - 15 min intervals and stir through to evenly brown to your liking. Once toasted, add a cup of dried fruit of choice, (I used cranberries, sultanas and goji berries) Cool and store in glass jars. Made and shared with love Enjoy

11.01.2022 Recipes for Mini Indian Dinner Party I always have the spice blends available, see recipes below for these blends. I usually have a fresh batch of homemade paneer in the fridge most weeks. I make each of these recipes in the morning and set them aside in bowls ready to reheat in the oven for dinner. Serve with fresh coriander. Optional: Pappadum, chapati or naan bread...Continue reading

10.01.2022 My first successful scone bake. So happy...a little organic looking, but oh so light and fluffy. Thankyou to 93 year young Muriel for her 3 ingredient scone recipe.

10.01.2022 Fresh, light and nourishing: Thai Chicken Laab Salad Bowl.

07.01.2022 ***New Online Yoga Classes*** Would you like to learn Yoga with me from the comfort of your home? Do you need something to help you calm your mind during these stressful times? Then I am pleased to announce my new online Yoga Classes. Online Yoga classes will be live (not recorded), run for 1 hour and include- * Yoga Poses (Asanas)... * Mindfulness * Breathing Techniques * Closing Meditation All levels are welcome. I’d love to help you stay centred and calm during this difficult time so I’m inviting you to try your FIRST CLASS FREE. And because I want to make Yoga classes accessible to everyone, you can pay one low monthly fee and attend as many classes as you like. CLASS TIMETABLE (CST - Adelaide time) Monday - 7.30pm Tuesday 9.30am Wednesday 7.30pm Thursday 9.30am Friday 9.30am Saturday 9.00am For more information call or message me on 0401 749 505. Namaste Gaye

03.01.2022 Great breakfast this morning. Light, lacy and healthy pancakes. Before and after.

02.01.2022 Steaming hot, home grown, organic, apples poached in date syrup, spiced with cinnamon and cardamom, and served with a dollop of organic double cream... Breakfast is so yummy

02.01.2022 Now for the recipe... Ricotta Pancakes with mixed berry purée and fresh berries. These are the softest and lightest pancakes, loaded with berry goodness. I put all the ingredients into my blender, gave them a whizz for 1 minute, and cooked them in a heavy based pan. 1 cup ricotta cheese... 2 eggs 3/4 cup milk 1 tsp vanilla paste 1 cup plain flour 1tsp baking powder 3 tbs raw caster sugar Pinch of salt Place all ingredients into blender and whizz for 1 minute (I use something similar to a thermomix). Ladle mixture into a hot lightly buttered pan and spread lightly with the back of ladle. Cook until bubbles surface, flip and cook for about half a minute until golden. Keep warm while cooking the remaining pancakes. Top with berry purée and fresh mixed berries top with coconut yoghurt or thick cream. Berry Purée Recipe I keep a jar of this in my fridge at all times. Easy to make and oh so yummy. 1 punnet each of blueberries, strawberries and raspberries 2 tbs organic (real) maple syrup 1tsp arrowroot mixed with a little water as a thickener. Place berries and maple syrup into saucepan and cook until juices bubble. Add the arrowroot and stir until thickened and glossy. Store in refrigerator for 1 week. (My guess is it won’t last the week ) Let me know how you like this recipe. Coming up next... Stay posted, and I will show you how to use the left over pancakes as savoury nibbles.

02.01.2022 As promised this morning, here is our afternoon snack with a lovely glass of. This is how I use up the extra Ricotta Pancakes. Enjoy!

01.01.2022 Pete’s Chilli Jam * 1 dozen mixed red chillies, chopped (seeded if desired) * 1 kg vine ripened tomatoes * 3 cm piece of ginger, finely grated * 6 medium cloves of garlic, finely grated... * 2 cm piece of fresh turmeric, grated - or 1/2 tsp powder turmeric or paste * 1 lime, juiced and rind finely grated * 650g sugar, (I prefer rapidura or coconut palm sugar, but white can be used) * 100ml fish sauce * 200ml apple cider vinegar Place all ingredients together in a nonstick saucepan. Bring to the boil, cover and simmer for 45 minutes, remove lid and cook for another 45 minutes stirring with a wooden spatula occasionally to prevent sticking. Continue cooking until it has reached your desired consistency. Pour mixture into sterilised jars. Can be used immediately, but gets better after a couple of weeks. Store in a cool dark cupboard and refrigerate after opening.