šš½Ā Let's go...to yoga class! šš½ā£
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Brrrr - it's all got a bit cold this week hasn't it!? š„¶ā£
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Well, thank you to those of you that have braved the cold (and dark / gloom) to come out to our community yoga classes...šā£
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I know sometimes it's a pain to leave the house when you're in and toasty...but coming to yoga is usually a great experience - most people feel much better after doing a class. šā£
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And remember that if you already come to one of these classes but can't make your usual day / time, you can use the classes in your pack at any venue so just come along to an alternative class if it suits you better!ā£
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Apologies to those that I took pics of leaving classes recently...just trying to mix it up with content to share. I don't like taking pictures mid class really so l thought this was a nice change - people chatting as they left their class!ā£
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ššØš¦š¦š®š§š¢šš²Ā šš„šš¬š¬šš¬Ā ā£
Tuesdays 9.30am - Ellington Village Hallā£
Tuesdays 6.30pm - ATAC Hall, Widdrington Stationā£
Wednesdays 10.30am - Simonside Hall, Newbiggin-by-the-Seaā£
Wednesdays 7.15pm - Ellington Village Hallā£
Book here: https://www.thatyogawoman.com/community
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A warming recipeā¦šā£ā£
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I've been trying new recipes again and @healthbycaroline has a tasty and warming harissa aubergine dish that was easy to make and tasted great (even my husband James - very much a meat eater - liked it!) so I thought I'd share that with you.ā£
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I remembered to take a picture this timeā¦but mostly of the coriander šæĀ šš¤¦š»āāļøā£ā£
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Serves 2-3! You will need...ā£
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1 aubergine, chopped into chunksā£
1 red onion, finely choppedā£
3 garlic cloves, finely slicedā£
1 x 400g tin chopped tomatoesā£
1 Ć 400g tin butter beans, drainedā£
200ml veg stockā£
1 tosp ketchupā£
50g harissa paste (one big tablespoon)ā£
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1.Ā Ā Heat a tablespoon of olive oil in a casserole dish over a low heat, and add your onion and garlic. Cook for 3-5 minutes until softened, then add your aubergine.ā£
2.Ā Ā Cook together for another 5 minutes, then add your harissa paste. Stir everything so the harissa coats the vegetables and let it cook for a minute, then add your drained butter beans and your chopped tomatoes.ā£
3.Ā Ā Add your stock and your ketchup (the magic ingredient), give everything a good old stir and cover with a lid.ā£
4.Ā Ā Cook for 20-30 minutes, stirring every so often, until the aubergine is cooked through. If it looks too dry, add a splash of water, and season to taste with salt and pepper.ā£
5.Ā Ā Serve up with couscous, a splash of Greek yogurt, pomegranate seeds and fresh coriander (From my pic you can see I took that bit very seriously!) ššæ
Let me know if you try it! š©āš³Ā
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