News & More
LVC News, upcoming events, workshops , retreats, interesting articles and more. If there's anything you'd like to see on this page, please send me details
Events to come in 2024
-
Whole Day Retreats - Sundays 30/6 & 22/9/24
-
Half Day Retreat 8/12/24
-
Monthly Workshops (2 hours)
-
New Class in Wilstead, Bedfordshire (from April)
-
New Class in September ( venue to be revealed soon)
-
Monthly Sound Baths
-
Yummy Vegan, GF recipes
-
Cake recipes (post retreats & workshops)
-
Weekly updated quotes and affirmations​
-
6 week Meditation course (TBC )
Interesting links/Info
Nadis
(our body's energy channels)
In the traditional eastern health sciences, such as Ayurvedic, and in yoga philosophy, all living things function thanks to the life energy known as prana, which circulates in the body through the subtle pathways known as nadis. Prana can circulate only when the nadis are clear and strong. When the nadi system is blocked, prana cannot flow, and a person's physical and mental health are negatively affected. The three main nadis are: 1. Ida nadi – Called the left channel, ida nadi starts in the muladhara (root) chakra, flowing to the left and weaving in and out of the chakras before ending in the left nostril. This nadi represents mental energy. 2. Pingala nadi – Referred to as the right channel, pingala nadi also starts in the root chakra, but flows to the right, weaving in and out of the chakras in a mirror image of ida nadi and ending in the right nostril. Pingala nadi is the origin of prana. 3. Sushumna nadi – The central channel, sushumna nadi runs straight up the spine and through the chakras from just below the root chakra to the sahasrara (crown) chakra. This is the nadi of spiritual awareness. From these main Nadis branch smaller ones, forming a network of some 72000 energy channels which ensure our body can remain well supplied with energy. The 7 Chakras are the energetic centres within use that the main Nadis pass through.
Recipe
Vegan Mushroom Stroganoff
Serves 4
Ingredients
-
2 tbsp olive oil, plus 2 tsp
-
250g chestnut mushrooms
-
125g shiitake mushrooms
-
10g fresh thyme
-
1 onion
-
4 garlic cloves
-
1 veg stock pot
-
230ml plant based milk
-
1tbsp gf plain flour
-
120g vegan creme fraiche (see below for recipe)
-
1tbsp gf soy sauce
-
1tbsp diijon mustard
To serve
-
300g brown (or preferred) rice
-
360g curly kale
​
Prep
-
quarter chestnut mushrooms
-
roughly chop stems of shiitake mushrooms and slice caps thickly
-
pick thyme leaves
-
roughly chop garlic cloves
-
make up stock to 400ml
-
remove kale thick stalks
​
Vegan Creme Fraiche
-
120g vegan/gf cream cheese substitute
-
1/2 tsp lemon juice
-
1 1/2 tbsp almond milk
Blend all ingredients together until you achieve the desired consistency. You can add a tiny bit of your chosen sweetener if you like a sweeter flavour
​
Method
-
Heat 1 tbsp oil in a large, heavy-based frying pan over a medium-high heat. Add the mushrooms in an even layer and cook, stirring occasionally, for 8-10 mins until lightly browned. Add half the thyme leaves, season and cook for 30 secs. Transfer the mushrooms to a bowl; cover to keep warm and set aside.
-
Return the pan to the hob, reduce the heat to low and add 1 tbsp oil. Add the onion and garlic and cook for 8-10 mins until softened. If the onions start to stick and catch, add 1-2 tbsp stock or water. Add the stock, increase the heat to medium and simmer for 10 mins. Put the milk alternative and flour in a bowl and mix until smooth, then add to the pan. Simmer for a further 10 mins, stirring occasionally. Reduce the heat to low and stir in the vegan creme fraîche, soy and mustard. Stir in three-quarters of the mushrooms. Remove from the heat and set aside (the sauce will thicken slightly as it cools).
-
Meanwhile, cook the rice to pack instructions and preheat the oven to gas 7, 220°C, fan 200°C. Arrange the kale on 2 baking trays. Drizzle 1 tsp oil over each tray and toss to mix. Roast for 10 mins, then toss and roast for 5-10 mins more until crispy at the edges.
-
Drain the rice and divide between 4 bowls. Spoon over the sauce and top with the remaining mushrooms and thyme. Serve with the kale.
​
ENJOY!
​