SURRENDER

It takes a lot to let go. To surrender to whatever is in front of us, behind, inside and out. But when we come to thing with expectation of how something should be or a way someone should act, we are essentially causing more harm than good to ourselves and others around us. I am a magpie, essentially I am attracted to beauty and charisma as much as the next person. I have a tendency to gravitate towards people and things that excite and sometimes not in a positive way. This weekend was a real learning for letting go. Not coveting people, ideas or objects. It seems this is a major lesson in Aparigraha, non-possessiveness, not holding. It's a bloody hard lesson in this life, in this world of charismatic characters, slick yoga poses and buzz-word spirituality. But maybe it's an opportunity to look inside and search out that integrity of self. I hope this may ring some truth with some of you. So much love. Aquila. x                YOGA NEWS.... Spaces are filling up for the yoga intensive in Dorset. 12-14th September in Lyme Regis. Please email me if you would like to book a space or would like more info on that. 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.

TUESDAY ....6:30am @ STRETCH COLUMBIA ROAD E27RG £12 ....12:30pm @ STRETCH ADA STREET E8 4QU £9 WEDNESDAY  ....6:30am @ STRETCH COLUMBIA ROAD E27RG £12 THURSDAY .....8:30am @ 18 Belsham Road E9 £8 .....6:30pm @ STRETCH ADA STREET E8 4QU £12 FRIDAY .....9:30am @ STRETCH ADA STREET E8 4QU £12 .....1:15pm Express class @ STRETCH COLUMBIA ROAD E27RG £7 .....7-8:30pm Wind Down class @ STRETCH COLUMBIA ROAD E27RG £14 MONDAY .....7am @ STRETCH ADA STREET E8 4QU £12 .....9am @ 18 Belsham Road E9 £8 Peanut Butter Coconut Cups with Dark Chocolate: makes about 20 Wonderful recipe from Emily from www.thisrawsomeveganlife.com Off to make them now. Cups: 1 cup coconut chunks/shreds 3/4 cup raw oats (or almonds) 1/4 cup maple syrup 1/4 teaspoon cinnamon 1 teaspoon vanilla extract 1/2 cup peanut butter 1/8 cup melted coconut oil Chocolate: 1/2 batch of raw chocolate (or 2 melted dark chocolate bars) To make the cups: throw all the ingredients in your food processor and pulse until you can press it together. If it's too dry, add some dates or peanut butter. Press into lined cupcake tins, leaving just a little bit of room on the top to pour the chocolate on... now pour the chocolate on and decorate with nuts if you like. Put them in the fridge overnight. I sprinkled some sea salt on top, 'cause it's pretty and stuff.