Dates for Spring/Summer 2018

With the popular Beginner Classes well underway into their second term,  I am releasing the next dates for anyone thinking of joining in the near future.


These Classes are at Rowheath Pavilion, Heath Rd, Bournville B30 1HH

The price (to be paid in advance) is £38.50 paid via Paypal or Bank Transfer


The next Block of 7 classes:

5 March to 30 April (excl. the 2 week Easter break)

Then the Block after is:

14 May to 9 July (excl. 28 May & 4 June)

Depending on interest from my regulars there maybe a Summer Class.  Let me know if this would work well for you!

Fancy trying Yoga?

Beginner Classes @ Rowheath Pavilion

I am taking bookings for the next block of Beginner Classes

8 January to 26 February

*no class Half Term (19 February)

  • A friendly class for newbies and re-freshers!
  • Monday’s (Term time only) 1830-1930
  • Upstairs in the Conference room
  • A 7 week block costs £38.50 (to be paid in advance)
  • Mats can be reserved

If you would like to enrol on these or be added to my mailing list for future classes/more info then click this link


This time of Year


I don’t know about you but I have found from experience that this time of year my body takes a battering from the ‘seasonal engagements’.  This is the time for PARTY but it is also the time to restore:

How about we consider the Winter months to be a hibernation period where we listen to our bodies and let them heal while we look at food to nourish and build strength?

Thank you for all your support in the last months.
See you in the New Year.
With good health and blessings,

Stretch and Relax with Baby new classes in September


From Friday September 15th, I will teach a Yoga class for Postnatal mums’ and their baby’s called ‘Stretch and Relax with Baby’.  This is a very relaxed class for mums’ and their baby’s to bond together in a friendly, laidback environment (where mum can relax in a space away from home)


Classes will focus on the following:

  • Strengthening the body: Gently but deeply the pelvis, abdominals and back muscles
  • eases out tension, correcting posture; brings relief to aching muscles
  • focus on the breath and deeper relaxation. This works to ease out emotional tension

This is every Friday in Saint Nicolas Place, The Green, Kings Norton @ 1100am.

Prices are from £5.50/class (for 6 class pass)

Contact me for sign up/further info

Blueberry Coconut loaf

For the final Class before I have several weeks off for the birth and new mum role, i made this which was decided on by the contents of my cupboards.  It didn’t rise that well and I overmixed the blueberries so the whole sponge had a blue tinge to it!  For a low sugar, no egg or butter loaf recipe it was rather good.


200g self rising flour

150g sugar (i used granulated)

4tbs Greek yogurt

1 tsp bicarbonate of soda

3 tbs oil ( I used rapeseed oil)

1/2 a lemon-use the juice and rind

1/2 banana mashed

100g blueberries (i used defrosted one)

1 tbs jam of your choice 
2-3 tbs desiccated coconut


  1. Mix the sugar and oil together
  2. Add the flour and bicarb
  3. Beat in the banana
  4. Add the yogurt (may need a bit more than stated to create a wet, thick batter)
  5. Add the lemon juice and rind
  6. Finally stir in the blueberries and pour into a greased and lined loaf tin
  7. Oven at 160 degrees for 25 mins
  8. Take from oven and allow to sit for 10 minutes before turning out to cool
  9. Once cool brush melted jam onto the top and sides and roll cake in desiccated coconut

Chickpea blondies

These were a blast to make! ‘Very moist and tasty’ was the feedback from my Pregnant ladies.


250g plain flour

1 can of chick peas (drain, keep the liquid/brine and wash the peas)

2tbs of chickpea liquid

200g sugar (i used caster)

6 tbs melted coconut oil

1 tsp vanilla extract

60g Chocolate chips

* 1tsp salt


  1.  Using a mixer mash up the washed chickpeas to a pulp
  2. Add the sugar, vanilla and chickpea liquid. *(If using brine, emit the salt)
  3. When all combined, add the flour
  4. Stir in the chocolate chips
  5. Pour the mixture into a greased, lined square tin
  6. Bake at 170 degrees for 20 mins
  7. Slice up while still warm



It’s raw brownie time!

Wowzers! These were so easy and I don’t have a very strong motor on my blender so the texture of the brownies is sometimes nutty mixed with the smooth!  The ganache is NOT compulsory but makes it even more dramatic. Adding the ganache does make it less healthy with the white sugar and the chocolate wasn’t vegan.


200g dates (There seemed to be a date shortage around South Birmingham this week; I used pre-chopped, packaged ones which i soaked in hot water for 10 mins)

100g nuts (the main nut i used was walnut with some hazelnuts but you could add almonds, cashews-any i bet)

60g cocoa powder

pinch of sea salt

For the Ganache topping

75g dark chocolate

50ml almond milk

1 tbs +1/2tbs of melted coconut oil

1tbs icing sugar

pinch of sea salt


1.Blend the nuts in a processor

2. Add the cocoa powder and salt to the blender and pulse together

3. Put this mixture in a large bowl

4. Drain the dates from their water (if re hydrating them) and blend together in the mixer

5. When the desired texture is reached (i don’t think it needs to be a puree) add the nut and cocoa mix to the dates and mix together (my blender failed at this so using a wooden spoon worked just as well!)

6. the mixture should be super squidgy and using a spatula press this onto a lined tin or dish making it about 1cm in thickness; (keep it contained!) Put in fridge

7. for the ganache heat up the almond milk to a HOT heat and drop the chocolate pieces into it to melt.  (Cover and leave for a while)

8. Melt the coconut oil and add this to the chocolate milk and put in fridge to cool down a little

9. Take both the brownie and ganache out of the fridge.  Test the ganache-whisk the icing sugar into it.  It needs to be thick so add more icing sugar if you desire!

10. spread the ganache onto the brownie thickly!

note- there maybe leftover ganache but it works well with strawberries/spread on toast/ eating off the spoon…

Sesame seed cake

This is a very moreish cake (i’m on my 2nd slice already) It definitely is improved by the small amount of almond flour added-adds to the nutty, toasted taste.


50g sesame seeds

120g softened unsalted butter

185g Caster sugar

1tsp vanilla extract

2 1/2 tsp toasted sesame oil

2 eggs

150g plain flour

120ml buttermilk (i squeezed lemon juice into milk and let it stand for 10 or so minutes) 

50g almond flour

1/2 tsp bicarbonate of soda

1/4 tsp salt


  1. Lightly toast the sesame seeds using a dry pan. Keep an eye on them as they do suddenly burn!
  2. Cream together the butter and sugar til light and fluffy
  3. Add 1 egg at a time to this
  4. Beat in the vanilla extract and toasted sesame seed oil
  5. Fold in both of the flours, salt, bicarbonate of soda,
  6. Then the sesame seeds…
  7. Finally the buttermilk/lemonified milk
  8. Put mixture into a greased, lined cake pan (normal sponge size)

Put in a fan assisted oven at 160c for 35 Minutes.

* I covered the cake with foil for the last 10 minutes of cooking to protect it from blackening,

Once cooked, let the cake stand in its tin for 10 minutes before turning out onto a wire rack to cool.


Blueberry and banana loaf No sugar or fat!


85g self raising flour  

165g plain flour

1tsp bicarbonate of soda

pinch of salt

heaped tsp cinnamon

2 ripe bananas mashed

2 tbs heaped blueberries (i used frozen)

2 tbs apple sauce

3 eggs

1 tbs greek yogurt

1 tsp vanilla extract

Any jam/jelly will do!  As long as it's sweet.  Or perhaps served with salted butter would work too.

* I have since toasted the loaf added butter and jam and it's very pleasing!
  • MethodOven heated to 160 degrees Celsius (fan oven)
  • Mix the flour, salt, bicarbonate of soda together
  • Then take the eggs, apple sauce, yogurt and vanilla extract and mix well
  • Add the mashed bananas to this mixture followed by the blueberries
  • Mix the flour etc into this til all combined
  • Pour the mixture into a greased and lined loaf tin and cook for 25-30 minutes
  • Once cooked (a golden colour) let cool on a rack and if adding the drizzle do this before it gets too cold.