Recipe time and Spring Workshop reflection

I shared some wonderful yoga practices on the weekend in my Spring into Action workshop. It was a lovely group and we all really enjoyed being able to immerse ourselves in 3 hours of yoga rather than a shorter class which often goes by so quickly that it sometimes feels like you are just getting into the practice and it is over. Not that I have anything against classes, they are the best way to fit in a regular practice, it was just nice to be able to spend more time in everything we did and explore some practices that don’t often make it into classes such as meditation and chanting.

Spring was certainly in the air despite it being a rainy morning as we were visited by some lovely parrots, playing in the elm trees outside Harvest Yoga and squawking loudly. We paused in our practice to admire their colours and antics, hopping from branch to branch and swinging on the smaller twigs.

Something else we all enjoyed was morning tea together and the recipes were requested so I am sharing them here with a wider audience. I like making these sweet treats for workshops as they cater to a lot of the more common food allergies and intolerances as well as being very easy to make and absolutely delicious! Talk about ticking all of my boxes.

I hope you enjoy these and sharing them with friends as much as I do…

Julie’s Currant Cake

I got this recipe from a fellow Volunteer Breastfeeding Counsellor when I worked for  the Australian Breastfeeding Association, she used to bring it to our meetings and it was always popular. It is sugar free and vegan (unless you spread it with butter but you can use a vegan alternative or have it without, it is still delicious) and very easy though it does need overnight soaking so you need to plan ahead a little.

1 cup currants

1 teabag, plain black tea is fine but I like to use different herbal flavours as well, I used cranberry and pomegranate for the workshop cake

1 cup boiling water

1 cup self raising flour

Place the currants and teabag in a bowl, pour over the boiling water and leave overnight. The next day sift the flour over the top and stir it through. Pour into a non stick or greased loaf pan and bake for 40 minutes at 180C.

It’s that easy, it is a very moist and yummy on its own or spread with butter.

Chocolate Fudge Balls

This recipe came from a fellow yoga teacher, Anahata, whom I did my prenatal training with. It is gluten free, sugar free and easy though the rolling into balls can be time consuming.

45gm cocoa or raw cacao powder

120 gm raw cashews or other nuts – I often cheat and use ground hazelnuts or almonds to save time

260 gm dates, I chop them up first or my food processor struggles with their dense stickiness but if you have a more powerful food processor than me you might not need to. 

1 tsp coconut oil (this wasn’t in the recipe as given to me but I find it makes rolling them into balls a lot easier as the mixture is less crumbly)

Desiccated coconut (optional)

Grind cashews or other into fine powder using a nut grinder. Place the cashews, cocoa powder and dates into a food processor and blend well. The mixture will be very thick and dry – don’t add water or it will be too sticky. Roll into balls (small as these are rich) and roll in desiccated coconut. These are delicious!

Hope you enjoy these as much as we did at the workshop.

Love and light,



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