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YOGAVEDA SIGNTAURE PITTA & VATA REFRESH PACKS
Gift Offer valid for December 2019
Special offer Price - $30 (normally $35)
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Vata Spritzer 50ml
A refreshing mist of nurturing essential oils to keep you balanced through the summer months.
PLUS
Vata Sweet Nurture Roll-on Scent
Freshen up with this balancing fragrance of Rose, Jasmine and Ylang Ylang essential oils infused in organic sesame oil.
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Pitta Spritzer 50ml
A pacifying mist of cooling and calming essential oils to rehydrate and refresh through the heat of summer.
PLUS
Pitta Calm & Cool Roll-On Scent
A cooling roll-on fragrance of Vanilla, Sandalwood, Lavender and Rose Geranium essential oils infused in sweet Almond Oil.
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Sadhaka Deluxe Studio Mat
We now stock these high quality, high grip, long lasting studio mats.
Strong and durable with firm cushioning.
Eco PVC.
$80
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Cork Yoga Blocks
The eco-friendly Cork Yoga Block is durable and long-wearing. Strong and heavier weight for added support.
$32
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Bolsters
Handmade with a choice of a thick rich Indian cotton fabric in a variety of colours.
$88
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We are happy to welcome Gary John to Yogaveda.
An Iyengar trained teacher, Gary is now taking the Monday 5.30pm Beginners/General class.
Gary is dedicated to the life long journey of developing his practice and teaching. He regularly attends classes and workshops with senior teachers including the Ramamani Iyengar Memorial Yoga Institute in Pune where he first visited in 2009.
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Steffi will now be taking the Sunday 5.00pm Yin & Restore class.
A combination of slower supported postures with Yin stretches which work along the meridians, creating a lovely wind session for the mind and body.
Stefani’s Yoga studies include Iyengar inspired Hatha Yoga, Yin Yoga and Vinyasa Yoga.
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HEALTHY SUMMER MANGO MOUSSE
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A Delicious Vegan Dessert!
Ingredients
2 x 400mls can of Organic Coconut Cream (put in fridge 24 hours prior to using)
3 x large ripe mangos (equivalent to 2 cups of puréed mango pulp)
1/4 tsp of lemon juice
2 tablespoons of powdered sugar (coconut sugar, stevia etc.)
Fresh mint finely chopped (for garnish)
Optional garnish - slivered almonds, coconut flakes or berries, finely diced mango
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To Make Coconut Whip Cream
- Chill a medium size bowl in the freezer for a few minutes.
- Remove cans of coconut cream from fridge & drain the coconut water into a cup. Scoop out solidified coconut cream into the chilled bowl. The coconut water will not be needed in this recipe.
- Using a standard mixer or a electric hand mixer, beat coconut cream until fluffy. Begin with low speed & work up to a higher speed until you see stiff peaks forming.
- Half way through add the powdered sugar & continue to beat. You should end up with about 2 ½ cups coconut whip cream.
- Place the mixing bowl with the prepared coconut whip cream in the fridge until the mango pulp is ready.
To Prepare The Mousse
- Peel the three large mangoes and completely puree the pulp in the blender with a small amount of fresh lemon juice
- You should have about to cups of mango puree. Place in the fridge to chill for 10 minutes.
- Remove the puree mango & coconut whip cream from the fridge. In batches, slowly fold the mango puree into the coconut cream using a rubber spatula. Be sure not to whisk or mix fast.
- Once the mango puree is completely folded in, refrigerate the mousse for a minimum of 2 hours in the mixing bowl.
To Make The Parfait
- Remove the mouse from the fridge & spoon or pipe mango mousse into serving cups or glass dishes. Decorate with chopped mint, mango, berries, slivered almonds or coconut flakes.
- Refrigerate until ready to serve. Enjoy!
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