Going Deeper Staying Longer 2014

This weekend the YogaLife Project held its second workshop of the year. Called, Going Deeper Staying Longer, the workshop did exactly that,  giving everyone a chance to go deeper with their yoga and spend more time experiencing new techniques not normally carried out in class. The theme for this workshop was the’ heart’ with an emphasis on deep yoga nidra practice combined with Sankelpa shaping (your deepest intention).

Key highlights were a range of new mudras, some visualisation work through two very advanced yoga kriyas, new posture sequences, combined with a little yoga science on the Koshas and how we can shape and experience them through guided relaxation and concentration.  As usual three hours went by very fast, which was good as we finished with the famous Sivananda cookies. Here is the recipe:


These are very popular in all our locations. The students like to have a nutritious cookie after taking a Yoga class. They are good for you, they are filling, and they taste SOOOOO good. Makes about 20 cookies.

3 1/2 cups oatmeal
2 1/2 cups whole wheat pastry flour
1/2 cup raisins
1 cup ground almonds or hazelnuts
3/4 cup oil
1 1/2 cups honey
3/4 cup milk
1/4 tsp. Salt
3/4 tsp. Nutmeg
1 1/2 tsp. Cinnamon
1 tbsp. baking powder

Mix wet ingredients. Mix and sift all dry ingredients (except nuts) into the wet ones. Now add the ground nuts. Shape cookies 2 to 3 inches onto greased cookie sheet. Bake at 350 degrees Fahrenheit for 15-20 minutes.

It was great to see old friends, new ones and even other yoga teachers which was great. We really appreciate the love, support, enthusiasm, and energy you all bring to the YLP. It really works…

Mick went for a well deserved lie down afterwards. See you all again soon.

Pictures by Beth Timpson

3 thoughts on “Going Deeper Staying Longer 2014”

  1. I did a slightly different recipe for the workshop, I used peanuts, and oats rather than oatmeal and almonds, and I added nutmeg, and sugar rather than honey. But you can experiment with similar ingredients to get different textures, and enjoy all the tasting ! Sue

    Sent from my iPhone


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