Helen's Ramblings...

Ask me anything   Gluten and dairy free amateur yogi and meditator with an organisation and lists issue...OCD!

tarastileseats:

Don’t forget to take a Yoga Break! Have fun! xo

— 1 year ago with 71 notes
tarastileseats:

Tanks, t-shirts, hoodies and hour long Strala STRONG & RELAX classes for download now available!

tarastileseats:

Tanks, t-shirts, hoodies and hour long Strala STRONG & RELAX classes for download now available!

— 1 year ago with 53 notes
practicesuccess:

Do what’s natural to you. It frees you from studying hard to follow other people’s rules.

practicesuccess:

Do what’s natural to you. It frees you from studying hard to follow other people’s rules.

(via tarastileseats)

— 1 year ago with 110 notes
Strala gear now available... →

Yippeeeee!!!  Tara’s Strala store is now open with lots of cool stuff to get… my wishlist is growing…  I just have to convince my darling boy to let me download the classes…maybe for Christmas??  Hmm…  Enjoy!

— 1 year ago
Today’s lunch: home made kale soup with home made corn bread.  Today’s lesson: Do not put crumbly, open textured bread in the toaster at work.  I can offer a handy solution though:  Unplug toaster, obtain plastic ruler and slide the ruler down each side of the bread in turn and then try popping it up again!  Happy Thursday :)

Today’s lunch: home made kale soup with home made corn bread.  Today’s lesson: Do not put crumbly, open textured bread in the toaster at work.  I can offer a handy solution though:  Unplug toaster, obtain plastic ruler and slide the ruler down each side of the bread in turn and then try popping it up again!  Happy Thursday :)

— 1 year ago
Working around injuries…

And for once they’re not mine!!!  As well as all the baking and visitors, we also managed to work around our usual flow yoga routine as my darling hubbs has injured himself (neither of us know how??) - and from diagnosis on Tuesday it took me until Sunday morning to get him on the mat to work out exactly what he could and couldn’t do, but I think we’ve managed a nice sidestep which keeps us both showing up daily and perhaps - dare I say it - even working a little harder!!  Namaste everyone, Happy Monday!

— 1 year ago

Here’s what we mostly did this weekend - an impromptu visit from my mum-in-law on Saturday necessitated spicy chorizo pasta bake, and then Sunday I was feeling all experimental and ‘have a go’…these are the results - Soup, Muffins and Cake, and the pizza base was made from cauliflower!  Yes, you read that right!

— 1 year ago
tarastileseats:

Strala STRONG flow. Check out the entire pose library and video how-to-guide on This is Yoga. 

tarastileseats:

Strala STRONG flow. Check out the entire pose library and video how-to-guide on This is Yoga. 

— 1 year ago with 373 notes
smilestones:

Vegan Pumpkin Spice Donuts w/ Cacao Icing (Gluten-Free)

Serves: 4-8
 

The dough took a little trial and error – it can’t be overmixed or otherwise the donuts get “gummy”, so bear that in mind. The cacao icing is what really makes these donuts stand out. It is smooth, chocolatey and lightly sweet from the rice malt syrup, which itself is recommended as the best refined sugar substitute around. Amazing taste-wise, sugar-free-wise and of course allergy-wise. Makes about 16 medium donuts.

Ingredients
For the Pumpkin Donuts – dry ingredients:
2 cups plain gluten-free flour
1½ teaspoons baking powder
1 tsp five spice powder
1 tsp cinnamon powder
½ tsp ginger powder
½ tsp sea salt, ground
For the Pumpkin Donuts – wet ingredients:
¾ cup pumpkin puree (or canned pumpkin)
1 tbsp rice malt syrup
1 teaspoon vanilla extract
½ cup unsweetened applesauce
½ cup rice milk
For the Cacao Icing:
8 tbsp rice malt syrup
6 tsp raw cacao powder
4 tsp extra virgin coconut oil (in solid form)



Instructions
Preheat oven to 180C (160C fan-forced, 350F, gas mark 4). Grease donut pan with a little coconut oil.
To prepare the Pumpkin Spice Donuts:
In a large bowl mix together all dry ingredients.
In another bowl mix wet ingredients until well combined.
Pour wet ingredients into the dry ingredients and fold through, but just until the ingredients are incorporated, Do not overmix.
Pipe or spoon batter into donut pan and spread around to leave the middle (hole) exposed.
Bake in a pre-heated oven for about 7-8 minutes, then flip the donuts and bake for a further 5 minutes or until golden. Remove from oven and cool on a wire rack.
Repeat the process with any remaining batter.
To prepare the Cacao Icing:
In a bowl mix together rice malt syrup and cacao until it is smooth and has no lumps.
Add unmelted coconut oil and mix again until the icing is smooth.
To glaze the Donuts:
Dip each cooled donut into the icing and place on a wire rack to drip dry.


Oh dear god, someone please pick me up off the floor…these look a-maz-ING!!!

smilestones:

Vegan Pumpkin Spice Donuts w/ Cacao Icing (Gluten-Free)

Serves: 4-8
 
The dough took a little trial and error – it can’t be overmixed or otherwise the donuts get “gummy”, so bear that in mind. The cacao icing is what really makes these donuts stand out. It is smooth, chocolatey and lightly sweet from the rice malt syrup, which itself is recommended as the best refined sugar substitute around. Amazing taste-wise, sugar-free-wise and of course allergy-wise. Makes about 16 medium donuts.
Ingredients
For the Pumpkin Donuts – dry ingredients:
  • 2 cups plain gluten-free flour
  • 1½ teaspoons baking powder
  • 1 tsp five spice powder
  • 1 tsp cinnamon powder
  • ½ tsp ginger powder
  • ½ tsp sea salt, ground
For the Pumpkin Donuts – wet ingredients:
  • ¾ cup pumpkin puree (or canned pumpkin)
  • 1 tbsp rice malt syrup
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened applesauce
  • ½ cup rice milk
For the Cacao Icing:
  • 8 tbsp rice malt syrup
  • 6 tsp raw cacao powder
  • 4 tsp extra virgin coconut oil (in solid form)
Instructions
Preheat oven to 180C (160C fan-forced, 350F, gas mark 4). Grease donut pan with a little coconut oil.
To prepare the Pumpkin Spice Donuts:
  1. In a large bowl mix together all dry ingredients.
  2. In another bowl mix wet ingredients until well combined.
  3. Pour wet ingredients into the dry ingredients and fold through, but just until the ingredients are incorporated, Do not overmix.
  4. Pipe or spoon batter into donut pan and spread around to leave the middle (hole) exposed.
  5. Bake in a pre-heated oven for about 7-8 minutes, then flip the donuts and bake for a further 5 minutes or until golden. Remove from oven and cool on a wire rack.
  6. Repeat the process with any remaining batter.
To prepare the Cacao Icing:
  1. In a bowl mix together rice malt syrup and cacao until it is smooth and has no lumps.
  2. Add unmelted coconut oil and mix again until the icing is smooth.
To glaze the Donuts:
  1. Dip each cooled donut into the icing and place on a wire rack to drip dry.

Oh dear god, someone please pick me up off the floor…these look a-maz-ING!!!

(Source: )

— 1 year ago with 303 notes
heidifuelsforflight:

Chin Balance! Step-by-step yoga pose breakdown on SHAPE.com!

heidifuelsforflight:

Chin Balance! Step-by-step yoga pose breakdown on SHAPE.com!

— 1 year ago with 90 notes