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yogaacademywales@gmail.com

(01792) 934623

Meditation at PIYF Ashram, Rishikesh, India, 2018.

Longtime class member Tina inspiring us by keeping up a daily home practice throughout the lockdowns.

Outreach Yoga: Anna teaching Yoga for Climmate and Community volunteers, Murton, Swansea.

Safely distanced morning yoga with our two sets of twins Linda & Val, and Tina & Gina, volunteering for Climmate and Community. Everyone holds the beautiful pose Natavarsan, or Lord Krishna's pose; the flute player. As with all balance poses, it controls the nerves and helps to develop concentration, although there is something extra special about this posture; there is an enchantment in the air, as if by the act of group satsang, the tuneful magic of a distant flute can be heard.

Yoga Academy Wales joins the charity Climmate and Community for yurt construction, 2020.

The yurt interior.

The khana and tono go up!..

A helpful illustration of the anatomy of a yurt by Candace Rose Rardon, in case the last handful of photos piqued your interest. If you'd like to see more, take a look at her beautiful blog The Eternal Circle: An Illustrated History of Yurts.

https://www.candaceroserardon.com/2014/04/history-of-yurts/

Showing us human amateurs up again, Willow, one of our two resident cats, holds Parivritti Janu Sirsasan in his sleep.

The Yoga Academy Wales garden* all set up and available for socially distanced use when regulations permit. Our resident cat Willow again; reliably curious when the mats come out.

*Please note; this is a tongue in cheek title for Anna's private garden.

Nada holds Utkatasan in the Yoga Academy Wales Garden,

Turmeric Milk

Aids sleep, digestion and soothes nervous agitation. Perfect for right now...
(We published this recipe in April 2020, when lockdown restrictions due to the pandemic first began, because it felt important to reach out with any useful strategies)

-1 cup of milk of your choice
-pinch ground black pepper
-fingernail sized piece of sliced root ginger
-saffron, if you have it

*Put the milk in a small pan and cover the top generously with turmeric, add a healthy pinch of pepper, bring to boil then simmer for five minutes. If making in the morning, add ginger and five strands of saffron.

Matar Paneer

Relatively cheap and very tasty. Recipe serves one...

-handful of paneer cheese cut into 2.5cm dice
-quarter onion diced
-2 tomatoes
-slither of root ginger grated
-half small green seeded chili finely diced
-turmeric half tsp
-cumin half tsp
-coriander half tsp
-garam masala 2- 3 tsps
-pinch black pepper
-pinch fine himalayan rock salt
-two good handfuls petit pois peas

*Cook the paneer in ghee or oil, cover with turmeric and turn for about 5- 10 mins until browned. Set aside in a bowl.

*Cover onion, tomatoes, ginger and chilli with turmeric, cumin, and coriander, a healthy pinch of pepper, a small pinch of salt and fry for five mins until gravy-like. Add water if needed to keep moist!

*Add peas, cover with garam masala and cook for five minutes.

*Combine the paneer and enjoy the deliciousness

Kitcheree
(An Academy favourite)

Cheap, delicious, nutritious, and peasey to make. You can live healthily off this for aeons, if necessary. This is Dr. Jitendra Das' (of PIYF) own recipe...

-1 brown onion finely diced
-3 tomatoes
-1 garlic clove finely diced
-1 small green seeded chilli finely diced
-turmeric
-cumin
-garam masala
-black pepper
-1/3 cup mung dahl
-Same amount or half arborio rice ("according to taste")

*Soak mung dahl for 24 hrs. Rice can be pre soaked for an hour or so beforehand to speed up cooking time.

*Cover onion, tomatoes, garlic and chilli with turmeric, half the amount of garam masala, a healthy pinch of pepper and fry for ten mins until gravy-like. Add water if needed to keep moist!

*Cook the mung beans and rice for 25 mins or less if rice pre-soaked, in no more water than will be absorbed.

*Combine, serve, put a blob of ghee on the top, stir and cover with cumin to taste.

Palak Paneer...

Another firm Academy favourite. The spices suggested here are fairly moderate, but for the accustomed palate, I would exchange tsp for tbsp.

Recipe serves 2

Ingredients
- Paneer, two handfuls, diced into approx 2cm cubes
- 350g spinach (just under two bunches that would exceed this amount if weighed)
- 1 Spanish onion
- 1 medium sized tomato (in between cherry or beef, I suppose, yet it doesn't specify "salad tomato"!)
- 5 garlic cloves
- 1 inch ginger, shaved and pulverised
- Extra Virgin olive oil
- Water, half cup
- Himalayan salt, healthy pinch (if you have tiny hands, two or three pinches, or seek the help of someone with much larger hands if you feel uncomfortable with breaching the exact directions)
- Black pepper, healthy pinch (ditto)
- Turmeric powder 2 tbsp
- Coriander, 2 tsp
- Cumin, 2 tsp
- Garam masala, 2 tsp
- Green chili, a little one, seeded and finely diced
- Heavy cream, 2 tbsp
- Fenugreek, dried, half tbsp
- lemon juice, 1tbsp

Method
Sear the paneer in 1 tbsp of turmeric (or enough to cover the paneer), not allowing any side to catch, for about 5- 10 mins. Set aside.

Blanch the spinach leaves for 2 to 3 minutes in boiling water until wilted. Drain and place immediately in cold water, which helps retain their green colour.

Add the spinach, tomato, 3 cloves garlic, ginger and green chili to a blender. Puree to a smooth paste and set aside.

Heat a pan on medium heat. Once hot, add the oil and then add the remaining 2 cloves of chopped garlic. Sauté for few a minutes, ceasing before it begins to brown.

Add chopped onions, the remaining 1 tbsp of turmeric and cook for up to ten minutes or until soft and translucent.

Add in the prepared spinach puree and mix along with the half a cup of water.

Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.

Once the spinach is cooked, add the garam masala, coriander, cumin, and green chili. Mix and cook for 1 minute.

Add the heavy cream and mix.

Stir in the paneer and mix. Let the curry simmer for 3 to 4 minutes. Switch off the flame, add lemon juice and fenugreek and mix.

Serve palak paneer hot with toasty roti, naan, or rice. Fashion the roti into a funnel for scooping ease and enjoyability.

The standard, but always delicious, Yogi Brunch...

Muesli x 2 tbs
Banana (diced) half or whole depending on appetite
Apple (diced) half
Blackberries foraged from garden (or wherever your nearest blackberries might be) or substitute for grapes, blueberries, or raspberries
Greek yogurt, 4- 5 tbs
Cacao, 2 tbs (optional)

Joel, Carim, Linda, Nada, Rose, Pam, and Nigel move from Virbhadrasan I to Parvottasan in an energising and toning standing sequence during the evening class, 2018.

Rhian holds Astavakrasan during a one-to-one session. Working together like this, it is possible to truly prize and attend to the uniqueness of the individual's spirit and suggest postures and work or create a daily practice that completely fufils their needs.

Our eldest yogi, the very lovely Frank, eagerly awaits Chair Yoga on a Monday morning.

Nada gently approaches Chakrasan in the evening class.

Pam and Nigel hold Aswasanshalasan.

Nada, experiencing the bliss of Parivritti Janu Sirsasan, 2019.

Linda expertly holds Salamba Sirsasan; an inversion that's brought her a lot of enjoyment throughout the years.

Nigel blissfully relaxes in the inversion Vipareeta Karani at the end of class, in preparation for nidra final relaxation. This is quite obviously a more relaxed inversion than Linda's previously pictured; throughout the repetoire of poses, there is always something for everyone; to match their ability, or how they're feeling that day.

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