Hello eKa Circle,
Well yesterday’s 911 date was our Manifest Love Retreat day at Luxe Yoga studio Brookvale. We intentionally choose this sad day to pull in some universal LOVE to transmute fear; for self and for the collective. What a joyous day we achieved. The cacao ritual was WOW on first sip I felt absolutely electric it was the KarKar Island Ceremonial blend sourced from Kristens homeland papua from @soma.cacao
So what else did we get up to? Cacao ritual, breathwork, some deep inner reflection, releasing the old and crystal gridding our full moon intentions. Then some heart opening movement, akashic meditation and sound healing. A full ‘almost’ vegan feast ( I will post a few recipes below) we finished with sweets a banana coconut sago with fruit and a delicious persian love cake (the only recipe that is not vegan but is extremely delicious and loving).
Eating together always makes for building a community and some really happy memories.
Here are some affirmations from our day:
I AM love, I AM compassion, I AM peace
I release all expectations I have of you and myself
I AM the balance of feminine and masculine energy open to giving and receiving
I AM universal love and abundance is always moving through me
I flow in faith with life and all its divine intelligence
Affirmations are positive statements that can help you to challenge and overcome self sabotaging thoughts. When you repeat them often enough and believe in them that can assist with positive change. Consider them your virtual siri activation in the spiritual realm.
If this seems appealing to you at all please keep an eye on our socials for our next October event. We would love to welcome you into community.
love & light
M + E
Check out this little video here and please give us a follow @thehealingroom.one for more events :
1 tbsp coconut oil
1 onion, diced
3 cloves garlic, crushed
2 Tbsp masala curry
1 Tbsp ground cumin
1 tsp black mustard seeds
8 curry leaves
4 lime leaves
3 dried red chillies
2 potatoes, roughly chopped
1 cup coconut cream
3 cups vegetable stock or water
1 cauliflower, trimmed into large florets
handful of fresh beans, trimmed
Saute the onion and garlic in the coconut oil until just soft then add the curry, cumin, mustard seeds, leaves and chillies. Toss over the heat for a minute to release the fragrance of the spices. Add the potatoes the coconut cream and the stock or water, simmer uncovered for 15 minutes. Then add the cauliflower and beans. Cook for about 7 minutes or until the vegetables are just tender. Season to taste with salt and pepper. Serve with yellow rice and poppadoms if desired.
I cooked a mixture of white basmati and brown basmati rice in the rice cooker with some vegetable stock. Add a Tbs of coconut cream, 1 tsp ground turmeric, 4 lime leaves, 6 cardamom pods
Cucumber Sesame Salad
6 cucumbers, sliced
juice of a lemon
1/2 tsp sugar
salt and white pepper
toasted sesame seeds to serve
Toss the cucumbers, lemon juice and seasonings together then serve scattered with sesame seeds.
Raw Rainbow Slaw
Toss together shredded red and green cabbage, some shredded carrot and some fresh mint leaves. No need for a dressing when you have lots of other flavours going on. The textural crunch of nutritious goodness is just what this meal needs.
Kristens Chickpea and Pumpkin Curry I will need to ask her what was in her recipe- stay posted I shall update this blog later.
Banana Coconut Sago
1 cup large sago pearls
1 1/2 cups coconut cream
3 cups water
1/3 cup roughly chopped dark palm sugar
3 pandan leaves
5 sugar bananas slightly under ripe, sliced
1/2 tsp salt
Bring the sago, coconut cream, water, palm sugar and pandan to the boil and then simmer stirring occasionally until the sago is just cooked. Add the bananas and simmer for another 5 mins. Season to taste with salt.
We served this with a fruit platter.
Persian Love Cake
(this one not vegan)
Based on Poh Ling Yeow’s recipe. This comes highly recommended as I worked on this book project “Poh Bakes 100 Greats” by Murdoch Books.
3 cups ground almonds
1 cup raw sugar
1 cup brown sugar
120g butter, melted
1 cup greek yoghurt
1/8 tsp salt
1 tsp ground cardamom
2 tsp rosewater
pinch saffron threads
3 Tbsp flaked almonds
3 Tbsp roughly chopped pistachios
dried edible rose petals to decorate (you can buy these from eKa Circle)
Preheat oven to 170 deg C. Grease and line a slice pan. You can make this in the traditional cake springform if you like we made it into a slice to cut it into squares for our event. To make the crumb base combine the ground almonds, caster sugar, brown sugar and butter together until it is a sandy consistency. Press half this mixture into the prepared pan using a spoon or a spatula to make the base.
To make the cake batter, add the eggs, yoghurt, salt, cardamom, rose water and saffron to the remaining crumb and whisk until there are no lumps. Pour over the crumb base and sprinkle with flaked almonds and pistachio nuts. Bake for about 20 mins or until golden and fully risen. If the top is colouring too quickly cover with some foil. Bake for another 20 mins or until cooked through, the centre of the cake should spring back when pressed gently. Cool and sprinkle with the rose petals to serve. Enjoy.
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