Indulge me for a minute…I’ve just returned from my first ever yoga retreat. A long time in the waiting, as I was unable to participate in last year’s retreat due to work committments, perhaps the taste was sweeter due to my anticipation. Facilitated by my amazing yoga teacher Jill Tolhurst, who specialises in Kundalini Yoga, of which she is extremely passionate, the past 50 hours spent with her and 15 other retreatees was just enlightening and awakening. Along for the ride were a couple of my besties, Megan and Tan, and during the weekend we forged new friendships and connections that will continue to grow and flourish in many instances. One of the girls I knew from past yoga workshops, Claudia Mazotta, who brought along not only her divine self but some of her amazing silver jewellery which satisfied our retail therapy urges (yes, even on retreat) but also gave those who acquired pieces something to forever remember this amazing journey.
The retreat was held at the Glasshouse Mountains Ecolodge at the base of Mt Tibrogargen which stood like a sentry, guarding us and showering us with her amazing energy. It is quite humbling being so close to nature and considering the earth’s memory for all that has come before and all that will come after. We stood as goddesses (or to quote Sark, thanks Cheryl, as Succulent Wild Women) and basked in each other’s love and support. Jill is a vehement believer in the sacred feminine, as am I, and from that basis our strength grew over the weekend.
It was a weekend of wonderful food, tremendous soul searching and answering, great open hearts and some awesome dervish whirling (but that’s another story). My gorgeous friend Tan is an amazing artist and through her inspiration I even found the courage to draw my own mandala. I have returned refreshed, renewed, rejuvenated and replenished and ever so grateful to Tim and the kids for giving me the opportunity.
May the long time sun shine upon you
All love surround you
And the pure light within you
Guide your way on…
Lemon Yoghurt Cake
3/4 cup vegetable oil
2 eggs
1 tblsp grated lemon rind
2 tblsp lemon juice
1 cup natural yoghurt
1 3/4 cups caster sugar
2 cups self raising flour
Lemon Frosting
3/4 cup sugar
1/4 cup lemon juice
Preheat oven to 180 degrees. Place the oil, eggs, rind, juice, yoghurt and sugar in a bowl and whisk to combine, sift over the flour and stir until smooth.
Pour mixture into a greased and floured fluted tin and bake for 35 mins or until cooked when tested with a skewer.
While the cake is still hot remove from the tin and place on a plate.
To make the lemon frosting, gently stir together the sugar and lemon juice – spoon over cake and allow to set.
Serve warm and just try and stop at one piece!!