Nov 222 min read

Let's go...to yoga class! (and a warming recipe...)

🙌🏽 Let's go...to yoga class! 🙌🏽⁣

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Brrrr - it's all got a bit cold this week hasn't it!? 🥶⁣

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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...🙏⁣

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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. 😊⁣

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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!⁣

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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!⁣

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𝐂𝐨𝐦𝐦𝐮𝐧𝐢𝐭𝐲 𝐂𝐥𝐚𝐬𝐬𝐞𝐬 ⁣

Tuesdays 9.30am - Ellington Village Hall⁣

Tuesdays 6.30pm - ATAC Hall, Widdrington Station⁣

Wednesdays 10.30am - Simonside Hall, Newbiggin-by-the-Sea⁣

Wednesdays 7.15pm - Ellington Village Hall⁣

Book here: https://www.thatyogawoman.com/community

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A warming recipe…😋⁣⁣

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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.⁣

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I remembered to take a picture this time…but mostly of the coriander 🌿 😂🤦🏻‍♀️⁣⁣

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Serves 2-3! You will need...⁣

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1 aubergine, chopped into chunks⁣

1 red onion, finely chopped⁣

3 garlic cloves, finely sliced⁣

1 x 400g tin chopped tomatoes⁣

1 × 400g tin butter beans, drained⁣

200ml veg stock⁣

1 tosp ketchup⁣

50g harissa paste (one big tablespoon)⁣

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1. 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.⁣

2. 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.⁣

3. Add your stock and your ketchup (the magic ingredient), give everything a good old stir and cover with a lid.⁣

4. 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.⁣

5. 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!) 😂🌿

Let me know if you try it! 👩‍🍳

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