Australian_Yoga_Journal_October_2017

WORKSHOPS

ALL LEVELS WELCOME

3.5 HOURS

FRI 20.10.

ASCEND & TRANSCEND

MASTER VINYASA CLASS

SAT 21.10.

ARM BALANCE EVOLUTION

3.5 HOURS

JUMP FLOAT & FLY

3.5 HOURS

SUN 22.10.

ELASTICITY & PLASTICITY

FASCIAL STRETCHING &

CONDITIONING

3.5 HOURS

http://www.soulcentre.com.au

Soul Centre Yoga & Pilates Studio

soul.centre | Ph: 07 55 712 122

Located at: The Brickworks, 3 Brolga Avenue

Southport - Ferry Road Markets

BOOKINGS

ESSENTIAL

$80 each

or $

for all 4

workshops

DYLAN

WERNER

 SOUL

CENTRE

20 22 OCTOBER 2017

Hydrate your plate with

this delicious spring soup

Chilled cucumber and grape soup

SERVES 4

For a smoother soup, peel your grapes:

Slice a small ‘X’ shape in the bottom of

each grape and blanch in boiling water for

1 minute until skins start to peel away.

Drain and let cool, then slip off skins.

A vegetarian:Samantha Doyle

Upon rising: Herbal tea and 500ml-1L water

Breakfast: Fresh juice and porridge: Cold-pressed

fresh juice (usually carrot, beet, celery, apple and

lemon). Porridge with berries, ghee and a tiny

drizzle of raw honey

Lunch: Salad wrap with mixed salad, hummus,

lentils and chutney

Dinner: Roast vegetable and quinoa salad. Roasted vegetables

(such as thinly sliced or cubed pumpkin or sweet potato), roasted in

ghee with cooked quinoa, fresh mint, pecans, baby spinach or rocket,

avocado and Spanish onion. For the dressing, I use apple cider,

maple syrup, tamari, olive oil and lime.

Snacks: 2-4 pieces of raw chocolate after dinner. Herbal teas, fruit or

golden milk throughout the day. I also have supplements: multivitamins,

greens and probiotics.

Watch this space for more yogi diets to come.

In a bowl, combine 1 cup diced cucumber

with red grapes, 2 tbsp spring onions, and

2 tsp dill; refrigerate until soup is ready.

In a second bowl, combine remaining cu-

cumber, spring onioins, and dill. Stir in green

grapes, 2 tsp lemon juice, 1/2 tsp salt, and

freshly ground black pepper (8–10 turns of

the pepper mill). Refrigerate 20–

minutes, stirring halfway through. Transfer

green-grape mixture to a blender, add

yogurt, and purée until well combined.

Refrigerate soup to chill if desired.

Add remaining 1 tsp lemon juice, remaining

1/4 tsp salt, oil, and freshly ground black

pepper (6–8 turns of the pepper mill) to

red grape salad. Divide soup among 4 bowls,

adding red grape garnish to each. When

refrigerated, soup will keep for up to 2 days;

whisk before serving.

6 Persian cucumbers, cut in

0.5-cm dice, divided

1/2 cup red grapes, sliced into rounds

10–12 spring onions, white and pale

green parts only, thinly sliced,

divided (1/2 cup plus 2 Tbsp.)

4 tsp. chopped fresh dill, divided

2 cups green grapes, roughly

chopped (peeled optional,

see above)

1/2 lemon, juice (about 3 tsp.), divided

3/4 tsp. kosher salt, divided

NUTRITIONAL INFO193 calories per serving,

5 g fat (2 g saturated), 26 g carbs, 1 g fibre,

14 g protein, 411 mg sodium

What I eat in a day We ask yoga teachers

what their diet is like. Here’s what vegetarian Samantha Doyle has to say!