Super Duper Moon

“ACTION, NOT REACTION.”

image by Christine Irving and Michelle Anglin “Action not reaction." The Muladhara chakra sits at the root of the body. This is the charka of action, it is our connection with our true path, it helps keep us grounded and true. In Kundalini Yoga this is where the snake sleeps in his 108 coils and through the practice of Kundalini you awaken the snake, raising him up through your central column, the shushumna nadi, pas the 6 other chakras to the top of the head. But this 'raising of the snake' can feel dangerous sometimes. When your energy is lifted so much that the wildness begins to burn through and you lose control and you react. This is where the yoga comes in. We use our practice to 'still the fluctuations of the mind.' Pacifying. This full moon, as it was also a super moon and I am aware of my tendencies of lunacy I decided to work it in my favour. Using my practice and breath not to raise my snake too high! I meditated on my root charkra, the Muladhara and grounded myself with action. For the first time in a long time I was not knocked off my feet by the moons rays. I wish you all a wonderful week and hope to see you on the mat (or off) very soon. So much love. Aquila. x                YOGA NEWS.... If you like yoga and you like camping and the festival thing get your ticket for Exhale and there are only 300 spaces, so get yours while you can. I will be teaching there along side some incredible yogis from all around the world. I have now sold out for the Indian Summer Yoga Intensive 12-14th September. But if you are interested in any other retreats in the UK or abroad please email me. aquila@dunfordwood.com Yoga teaching festival dates.... Exhale festival 22-25th August Rollright Fayre 29th-31st August If you ever have any questions about classes, 121's or private and corporate sessions please drop me a line.

I am off to Cornwall for a belated holiday, bot long, but won't be around Friday or Monday. See you this week or on the mat from Tuesday. xxx WEDNESDAY  ....6:30pm @ STRETCH ADA STREET E8 4QU £12 THURSDAY .....8:30am @ 18 Belsham Road E9 £8 ...6:30pm @ STRETCH ADA STREET E8 4QU £12  TUESDAY ....6:30am @ STRETCH COLUMBIA ROAD E27RG £12 ....12:30pm @ STRETCH ADA STREET E8 4QU £9  I made this for my birthday cake minus the dairy bits. It was so delish!!! Carrot cake: 1/2 cup regular olive oil, not extra-virgin, plus more for oiling pan 3 tablespoons pine nuts 2 medium carrots, grated (about 2 cups) 1/2 cup golden sultanas 1/4 cup rum 3/4 cup superfine sugar 1 teaspoon vanilla extract 3 eggs 2 1/2 cups almond meal/flour 1/2 teaspoon ground nutmeg 1/2 lemon, zest finely grated and juiced Preheat the oven to 350 degrees F. Line the base of the springform pan with a nonstick silicone liner or baking parchment. Grease the sides with olive oil. Add the pine nuts to a small dry pan and toast them over low heat. Grate the carrots in a food processor or with a coarse grater, and put them on a double layer of kitchen towels. Wrap the towels around the carrots to soak up the excess liquid. Put the sultanas in a small saucepan with the rum, and bring to the boil over medium heat. Lower the heat and simmer for 3 minutes. Whisk the sugar and 1/2 cup of oil in a stand mixer or by hand, until creamily and airily mixed together. Whisk in the vanilla and eggs in a large bowl. Fold in the almond meal/flour, nutmeg, grated carrots, golden sultanas (and any rum that clings to them) and finally the lemon zest and lemon juice. Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin. Sprinkle with the pine nuts and bake until the top is risen and golden and a cake tester comes out sticky but otherwise more or less clean, about 30 to 40 minutes. Remove the cake from the oven and let it sit on a rack for 10 minutes before removing the sides. Let cool until ready to serve. Transfer the cake to a serving platter. Read more at: http://www.foodnetwork.com/recipes/nigella-lawson/venetian-carrot-cake-recipe.html?oc=linkback