Yesterday, I shared a photo album on Facebook for all Sunshine Yogis to see the fun we had on the Happy Yoga Retreat last weekend. However, some of the best moments could simply not be captured on camera, so I thought I would share them with you here…
1) Left Buttock
On the Saturday evening, a few of us were chatting over a cup of tea in the kitchen about Yoga Nidra. This is a gorgeous practice, also called yogic sleep, where we guide you into a state of consciousness between waking and sleeping. It is all about becoming completely relaxed by being guided systematically through the body. Traditionally, you are also guided through the buttocks, right buttock and left buttock. Naturally this is pretty funny and even funnier said in all sorts of different accents!
2) That Thai Green Curry
Friday evening started with a welcome ceremony, followed by a delicious dinner cooked by Mummy Sunshine. The vegetarian Thai Green Curry was a big winner and everyone was in foodie heaven. I promised to share the recipe, which you can find at the end of this blog.
3) The Duck
In the middle of Goddess Pose during Sunday’s Vinyasa class, a wooden instrument fell on my leg. I was convinced it was a Duck, either way it didn’t want to leave me alone! A sign from the universe perhaps? So together Duck and I taught my favourite breath, Lion’s Breath, where we build positive and strong energy. It was amazing to catch eyes with one of the yogis for each of the three Lion’s Breaths & another magical moment shared.
4) Wetsuits in the Garden
As you might have gathered, we were embraced in laughter to the point of tears on many occasions. It was great to spend time with some very funny people and to hear some great stories. One of those stories told of a husband locked out and getting all hot and bothered in a wetsuit, which was far too small for him. Oh the memories!
5) Releasing and Letting Go
There was lots of this going on. As we slowly delayered our insecurities, fears and things we have unnecessarily been holding onto, every person on the retreat at some point came to a sense of just releasing. Some through emotions and tears coming up in yin, others through hanging out in shoulder stand, and for some it was breathing in the fresh river air or after eating something nourishing. Everyone managed to let go in some way of what they no longer needed. For some, these moments were large and epic and others small and quiet. It was amazing to see the yogis leave different than they arrived and it was magical to see a bunch of strangers become family.
Every retreat I have led includes a collection of people who do not know each other and who end up becoming family by the last day. While the people are obviously like minded and all enjoy yoga, there is an intimacy and connection of the retreat environment which creates beautiful friendships and this Happy Yoga Retreat was no different. It’s the people, the growth and laughter that happened during this and previous yoga retreats that linger on until long after we’ve all gone home. Writing all this just now, has made me realise and excited to start work on the next Happy Yoga Retreat. I cannot wait for another yoga adventure!
Thai Green Curry
- Kaffir Lime Leaves
- 1 tin coconut milk
- 2 vegetable stock (we’ve been using 9 meals from anarchy organic, gluten free & vegan uncorrupted Veg Stock)
- 1 Butternut Squash
- 2 Medium Sized Sweet Potatoes
- 250g green beans
- 125g sugar snaps
- 1 large half ripe Mango
The Paste Ingredients
- Kaffir Lime Leaves
- Chilli Peppers to taste
- 1 Lemongrass
- 2 Curry Leaves
- Handful of Thai Basil
- Galangal Paste
- 4 cloves of Garlic
- 2 Shallots
- Handful of Corriander
- Pinch of Salt
- Chop and peel the Butternut Squash, Mango and the Sweet Potato and wash the beans and sugar snaps.
- Mix all the ingredients for the paste in a mixing bowl.
- Blend all the paste ingredients together to create a paste.
- Put a little bit of olive oil in a pan and add the Butternut Squash.
- Mix the Paste into the pan with the Butternut Squash as well as the extra Kaffir Lime Leaves, Vegetable Stock and the Coconut Milk. Cook for 5 minutes.
- Add the Sweet Potatoes and cook for another 10 minutes.
- For the last 5 minutes of cooking add the green beans and sugar snaps and the Mango pieces.
- Serve with Basmati Rice and enjoy!