Soul Food - Yoga, Music + Food
The first Soul Food event on Saturday was a beautiful evening with mindful moving, blissful sounds, delicious food and wonderful company.
Local band Small Town Jones provided the beautiful sound for us last night - Thankyou Jim + Dave :) It was incredible!
We moved through a gentle flowing Spring practise using breath, mudra + asana to shift our energy and light our bodies up before settling into a handful of Yin style poses and then sinking into restorative stillness and savasana.
“When we listen to music we are not listening to the past or the future, we are listening to an expanded present.” Alan Watts
The vegan supper we shared at The Blue Groove Restaurant was a selection of plates from their international style menu including Balinese Tempeh Curry, Indonesian Gado Gado, Superfood Tempeh Salad, Hummus Bowls + Sweet Potato Sides. It was so special to be able to spend some time together after the class.
We had such a magical time last night we are already planning another Soul Food Saturday in Croyde for May 11th and will be sending out more info soon, tickets will be limited and should be live on the website next week.
Small Town Jones have a new single out now “Better Days” and you can listen to it here as well as a new album launching soon so keep your eyes and ears out for that, i know for sure you will enjoy it.
On another note….
A few people have asked me for the Vegan Bounty recipe from last night (its the same one i use for Mama + Bub Yoga tea and cake week) and its super easy and quick to make, so here it is if you want to give it a go:
Vegan Bounty Bar Recipe
3 cups desiccated coconut
1/2 cup icing sugar
2/3 cup coconut condensed milk
300g vegan dark chocolate
2-3 drops of vanilla extract
In a large mixing bowl, add the coconut and icing sugar and mix until combined. Add the coconut condensed milk and vanilla extract and mix until a thick batter remains.
Lightly wet your hands and form small, 4-inch logs of the coconut filling. Place them on a lined plate and freeze for ten minutes.
Melt your chocolate. Using two forks, dip the coconut in the melted chocolate until fully coated.
Place the mound bars on a lined plate and refrigerate until the chocolate has firmed up + then enjoy!
PS.
I like mine with fresh strawberries on the side but you can eat them however you like :)