I gain a great deal of inspiration when I’m on my walks with the dogs. If my head is spinning with questions or problems, the peace of nature often provides me with the mental breathing space that I need to find solutions. The simplicity of walking moves my body and emotional state, which is great therapy (Dance does this for me too with an added mood lift).
At the weekends I can take more time for walking and stick throwing for the fur babies and on this Sundays epic woodland walk I took a moment to turn around and look back down the long hill I was half way up (something I rarely do), it struck me how different the view of where I have just walked looked, equally as beautiful but very different. I thought about how looking back can fill in gaps, give us another perspective, a new way of appreciating and understanding things. I wondered how different things would look if I climbed a tree and got an even higher viewpoint and greater understanding of how the woods come together and connect. I then wondered how much better the perspective would be if I was in a helicopter? But then the details, smells and sounds would be lost, so it would be more of a detached understanding.
Of course if we are always looking backwards we can’t see where we are going and therefore not able to move forward towards our destinations.
I love to look forward and rarely look back but a bit of looking back at where we have come from, the things that have shaped us and lessons we have learned is helpful, but it’s important to turn around and look at where we are going (with a bit of time being made for smelling the roses to maximise life’s experiences).
The beginning of last week was a tough one for us at HQ as I discovered after a visit to and tests performed by at the vet that my feline fur baby, Clyde, was unexpectantly poorly. He collapsed 18 hours later in a traumatic and upsetting fashion; I sadly had to have hime put him to sleep. To say it was tough and emotional is an understatement. I’m aware some would see him ‘just’ as a cat (and indeed he was) but Love is Love and we loved him and he loved us. I would never compare the loss of a pet to that of a human, but it does hurt so I thank those of you who checked in with me/us, gave me/us a hug and sent us your best wishes. If you wondered why I was a little different at class, that’s why.
Gut Health Talk
My Gut Health talk hosted by Sweaty Betty went very well and was well attended. For those of you who made it, may I remind you that I have a ‘Just Giving’ page for donations going to Phyllis Tuckwell Hospice. I give my time freely but request a small donation (if possible) to a wonderful charitable facility that has no government funding and can only support our friends, family and community if we put our hands in our pockets occasionally. 30 people attended and 2 people from the talk have donated, to date.
http://uk.virginmoneygiving.com/HelenCarpenterWaters2
Big Up Rachel
Rachel Davies is at her medal winning ways again and gained a gold medal along with her team mates at the Brussels Open Masters Synchronised Swimming Championships, Bravo ladies!
New Routines
This week I have prepared new Choreography For Boogie Fitters, Cardio Dancers and Dance Fitters and new choreo for Dancespiration crew too!
Phew, All classes will have (as always) fresh lesson planning and teaching to keep classes inspiring and interesting.
Independance Day
There really is nothing like this locally, it’s a unique and special experience you simply don’t want to miss, book now, time is running out !
4 hours of fabulous teaching, choreography fun and laughter!
New Classes, Book Now
Easter Weekend
We have all classes running except Good Friday and Easter Monday, we can all enjoy some Chillin’ and Chocolate
Note; the start dates for our brand new ‘Old Skool Step’ class and Friday’s Fitness Yoga classes book now as places are limited
Healthy Easter Cake!
(from aduna.com)
The ultimate decadent chocolate cake: delicious, moist, free from refined sugar and totally vegan! This recipe is our go-to for all special occasions but the homemade eggs and toasted coconut topping make it perfect for Easter.
Serves 10-12
Ingredients
Chocolate Sweet Potato Cake:
1/2 cup Cacao Powder
1 1/2 cups diced, cooked and cooled sweet potato
1/2 cup maple syrup
1 cup + 2 tbsp water
1 tbsp vanilla extract
2/3 cups coconut sugar
2 cups spelt flour
2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
Chocolate Mousse Filling:
2 Tbsp Cacao Powder
2x 160ml cans coconut cream OR cream removed from 2 x 400g cans refrigerated coconut milk
2 Tbsp maple syrup
100g 70% dark chocolate, chopped
Chocolate Ganache:
100g dark chocolate, chopped
1/2 cup coconut milk
Marzipan Eggs:
50g (1/2 cup) ground almonds
1 1/2 tbsp agave syrup
A few drops almond extract & vanilla extract
fruit/vegetable powders for colour (you can use raspberry powder and ground turmeric)
Toasted coconut, for topping
Method
Cake: Preheat oven to 180C/350F and lightly grease 2 x 8” round cake pans with coconut oil.
Place the cooked sweet potato, maple syrup, water and vanilla in a high-powered blender or food processor and blend until smooth.
Sieve the flour, salt, super-cacao, baking powder and baking soda into a large bowl. Stir in the coconut sugar until well combined. Add the sweet potato mixture and mix until just combined.
Pour into the prepared tins and bake for 20-22 minutes. Leave to cool fully before removing from tins and topping.
Chocolate Mousse Filling: Using an electric or hand whisk, beat the coconut cream until fluffy.
Melt the dark chocolate in a bowl over a pan of boiling water and add to the whipped cream, along with the maple syrup.
Mix gently to combine and refrigerate for 20 minutes to thicken.
Sandwich the 2 cake layers together with the chocolate mousse (you may not need quite all of it).
Chocolate Ganache: Heat the coconut milk in a small pan, until steaming hot but not boiling. Remove from the heat, add the chopped chocolate and stir to melt. Leave for 15 minutes to thicken, until pourable but not too runny.
Pour ganache over the cake and spread evenly. Top with toasted coconut and the marzipan eggs (use a little spare ganache to stick the eggs in place).
Marzipan Eggs: Add the ground almonds and honey to a food processor and process briefly until it comes together when pressed between finger and thumb.
Divide into 3 and add the fruit/vegetable powders to colour. Roll into 15-20 small “eggs” and refrigerate until ready to use.
Enjoy!
Wishing you a wonderful Easter!
Love ya,
Helen x
