Author Archive for: ‘silverleaf’

6 Week<br/>YOGA BEGINNER COURSE<br/>Starting 29 April

6 Week
YOGA BEGINNER COURSE
Starting 29 April

with Robin Anderson

A structured introduction to the basic elements of a yoga practice. During the 6 weeks you will be introduced to basic standing poses, forward bends, twists, back bends and inversions. An ideal preparation for participation in casual classes.

All equipment supplied including mats. Please wear loose comfortable clothing.

When:
Mondays  7.30 – 9.00pm

29 April – 3 June 2019

Bookings required. Full payment required at time of booking.

Cost:
$150 Full
$135 Concession

Bookings:
Robin
M 0400 451 089

Where:
Silver Leaf Yoga School
3361 Frankston-Flinders Rd
Merricks, VIC 3916

Email: info@silverleafyoga.com.au

6 week<br/>MEDITATION COURSE<br/>Starting 13 February

6 week
MEDITATION COURSE
Starting 13 February

with Deb Malesa

Experience the benefits of meditation in this 6 week introduction to Mindfulness Based Stillness Meditation (MBSM). We will explore the basic techniques of preparation, mindfulness and stillness. The course is progressive and will allow plenty of time to directly experience and develop your own practice.

Suitable for beginners or as a refresher for those with experience.

All equipment provided including chairs.

When:
Wednesdays  7.00 – 8.30pm

13 February – 20 March 2019

Cost:
$150 Full
$135 Concession

Bookings:
Bookings required. Full payment required at time of booking.

Phone Robin: 0400 451 089   or
Email: info@silverleafyoga.com.au

Where:
Silver Leaf Yoga School
3361 Frankston-Flinders Rd
Merricks, VIC 3916

TAI CHI: THE JOURNEY CONTINUES<br/>15th -18th April

TAI CHI: THE JOURNEY CONTINUES
15th -18th April

Due to the success of the recent Tai Chi short course over summer, we welcome back Sifu Jenny Harrison (Rising Moon) for another course, sure to challenge and stimulate the mind and body. 

Delve into the history, myths and documented benefits of Tai Chi, Qigong and weaponry. Each session includes practical exercises, discussions and reflections.

Exercises are performed slowly and gently in a standing position, in socks or bare feet, with no impact on joints.

Dress in comfortable, loose clothing.

Suitable for all levels.

When:
Monday 15th –  Thursday 18th April 2019
11.30am – 1.00pm  daily

Cost:
$110 Full
$95 Concession

Bookings:
Bookings required. Full payment required at time of booking.

Phone Robin: 0400 451 089   or
Email: info@silverleafyoga.com.au

Where:
Silver Leaf Yoga School
3361 Frankston-Flinders Rd
Merricks, VIC 3916

About Tai Chi:
Tai Chi is a relaxing, meditative form of exercise.  It stimulates the mind and body by encouraging mental focus and physical balance. Tai Chi skills are multi layered – beginners can enjoy developing balance and coordination while more experienced students explore energy flow and mindfulness.

REST & RESTORE IMMERSIONS<br/>20th April

REST & RESTORE IMMERSIONS
20th April

Join Deb Malesa* for an afternoon of Restorative Yoga at Silver Leaf Yoga School in Merricks. Relax and renew in the beautiful purpose-built Yoga studio amongst the trees.

We work very hard in our lives, and while we may sleep, we rarely take time to rest. Restorative yoga poses help us learn to relax and rest deeply and to clear away stress and tension.

This gentle therapeutic style of yoga focuses on restoration of the central nervous system. During deep relaxation all the systems of the body are benefitted. It is a wonderful antidote to a stressful, modern lifestyle.

You will experience:

  • A 2.5 hour restorative yoga practice.
  • Personalised guidance to help you feel totally comfortable in each pose.
  • Breathing practices, guided meditation and yoga nidra.
  • Healthy afternoon tea.

This immersion is for you if:

  • You lead a busy life.
  • Would like some ‘time out’!
  • Have an active yoga/exercise regime and would like to experience a balance.

When:
Saturday 20th April
or
Saturday 8th June
or
Saturday 2nd November

2.00 – 4.30pm

Cost: 
$80 Full  $65 Concession per session

Bookings:
Please book early to confirm a place.
Phone Robin: 0400 451 089   or
Email: info@silverleafyoga.com.au

Places limited. Full payment required at time of booking.

 All equipment supplied

*Deb is an accredited Relax and Renew Trainer (Judith Lasater), a registered Level 2 Teacher with Yoga Australia and has completed a Level 1 Training with iRest Yoga Nidra.

 

Our Cakes

It has been a long standing tradition to enjoy a cuppa and cake after the Saturday morning yoga class. When we were down at Balnarring Hall we would head across to the Village after class and have a brew and cake at Marmaduke’s. We are continuing the tradition at Silver Leaf with many a slice of cake, cup of tea or coffee and great conversation enjoyed around our table in the student room. The following are a few of our favourite gluten free recipes. We hope you enjoy baking them and sharing them with your friends and family.

Plum and Mixed Berry Cake

825g Tin of Plums                                                           ½ tsp baking powder
250g Packet Three Berry Mix                                       100g ground almond
(Blueberry, Blackberry, Raspberry)
zest and juice 1 lemon                                                    Topping
tsp vanilla essence                                                          25g brown sugar
210g caster sugar                                                            30g butter
150g unsalted butter                                                      zest and juice of 1 orange
2 eggs                                                                                 30g flaked almonds
85g gluten free self-raising flour

Preheat oven to 180°C fan-forced (200°C conventional). Grease and line the base of a 23cm spring-form cake tin.
Remove stones from plums and combine with berries, lemon zest & juice, vanilla essence and 60g caster sugar in a ceramic bowl and set aside for 10 minutes.
For cake, in a bowl, cream butter and remaining caster sugar until pale and fluffy. Add eggs 1 at a time, beating between each addition. Fold in flour, baking powder and ground almonds and beat again. Spread batter over base of prepared tin. Bake for 20 minutes, then carefully spread plum and berry mix over the top, reserving juices. Bake for further 15 minutes or until cake is cooked around the edge but still soft in the middle.
Meanwhile, for topping, melt brown sugar, butter  and orange juice and zest in a small pot over a low heat. Add almonds.
Reduce oven to 160ºC fan-forced (180ºC conventional).
Remove cake from oven, pour topping over and bake for a further 20 minutes.
Serve cake with reserved plum and berry syrup.

Lemon Polenta Cake

200g soft unsalted butter
200g caster sugar
200g ground almonds
100g fine polenta
1½ tsp baking powder  (gluten free)                                        
3 eggs
zest 2 lemons
syrup 
juice 2 lemons
125g icing sugar (gluten free)

Preheat oven to 180°C fan-forced (200°C conventional). Grease and line the base of a 23cm spring-form cake tin.
Beat butter and sugar until pale and fluffy. Mix together ground almonds, polenta and baking powder.
Add to the butter and sugar mix, alternating between eggs. Beat in lemon zest and spread over base of prepared tin.
Bake for 40 minutes. Meanwhile heat lemon juice and icing sugar until icing sugar dissolves.
Pour over cooked cake while still in tin.

Chocolate Cake

125g caster sugar
125g unsalted butter
220g dark chocolate, broken into small pieces
4 eggs, separated
2 rounded tbsp cornflour
1 tsp baking powder
1 tsp vanilla essence

Preheat oven to 170ºC. Grease and line a 20cm spring-form cake tin.
Melt the butter in a bowl over a saucepan of water brought to the boil. Add sugar and chocolate. When the chocolate is melted but not too hot, gently beat the egg yolks and add to the chocolate and butter. Mix together well. Add the cornflour, baking powder and vanilla essence. Mix well.
In a separate bowl, beat the egg whites until stiff. Fold a quarter of the egg whites into the chocolate mix to soften the mixture, then, bit by bit, gradually and gently fold through the  remaining egg whites.
Pour into the cake tin and bake for 20 minutes. Reduce the temperature to 160ºC and bake 15 minutes more or until a skewer comes out clean. Allow to cool before removing from tin.