September Newsletter

Updated: Oct 29, 2021


If you listen closely some morning, when the sun swells

Over the horizon and the world is still and still asleep,

You might hear it, a faint noise so far inside your mind

That it must come from somewhere, from light rushing to darkness,

Energy burning towards entropy, towards a peaceful solution,

Burning brilliantly, spontaneously, in the middle of nowhere,

And you, too, must make a sound that is somewhat like it,

Though that, of course, you have no way of hearing at all.

~ George Bradley 1986, excerpt


It seems like yesterday I was sending out the June Newsletter welcoming summer and we are about to welcome fall. It already feels like its in the air. The cooler days, the darker evenings all elude to the final days of summer. But summer isn't over yet. So soak in the last warm days and when you get the chance to walk in the forest or be out on the lake take them. I love the adventures that summer brings but I am looking forward to getting back into a routine with my littles. And I can not wait to see you all and welcome you back to our newly renovated space. Take a look at all of our September classes below. There is an amazing line up of offerings this fall.



 

Recipe of the Month!


out-the-door chia power doughnuts

from The Oh She Glows Cookbook - Angela Liddon


Ingredients

3/4 Cup oat flour

1/2 Cup chia seeds

1 1/2 tsp baking powder

1/4 tsp salt

1/4 tsp cinnamon

1/3 Cup maple syrup

1/3 Cup non-dairy milk (I use oat milk)

1 tsp vanilla extract


Extra: add a tablespoon or 2 of coco or sprinkles for extra variety.


I use a mini donought pan and it makes 12

Directions

Preheat oven to 350 degrees F.


Combine oat flour (I use steal cut oats and put them through the blender until its a fine powder), chia seeds, baking powder, salt and cinnamon in large bowl. (add in the extras here if desired).


Add maple syrup, milk and vanilla and stir until combined. The batter is runny (like a moist muffin batter).


Spoon batter into prepared pan.


Bake for 22-26 minutes, until firm (insert toothpick - it should come out clean).


Let cool. The recipe calls for a vegan whip cream which is also in the cookbook but I used Vanilla Coconut yogurt and it was delicious. You can use regular whipped cream or yogurt as well if you're not vegan.


My little guy loves these for breakfast and for a snack.

Enjoy!


 

Yoga with Betsy

SLOW YOUR FLOW

Finding the power of slow movement and long holds.

Monday August 30th 5:30pm


FLOW & RESTORE

Move from pose to pose with the breath and then release into supported relaxing stretches.

Saturdays September 4th & 11th 9am


WEEKEND WIND DOWN

Start your week off right with this relaxing evening class.

Monday September 6th 5:30pm

$20 for each class or $65 for all four.



 

Essentrics with Karine

ESSENTRICS

A full body dynamic workout that is safe for all ages and fitness levels. It combines ballet, tai chi, and physiotherapy principles.


Tuesdays at 9:15am 60 min

September 7, 14, 21, 28