October News



It’s been awhile since the last newsletter. Now we are heading into the warmer, longer days……..Yippee!

If you have been away please note that the evening class timetable has changed. Tuesday class is now 4.30 – 5.30pm (no 6pm session). Thursday evenings are still 6.00-7.15pm.

Thank you to those who have been texting/messaging to let me know when you can’t make class. It’s a big help and it means that someone else can slot in.

The Beading Workshops have been busy and very creative. Some wonderful pieces being made and with December approaching these workshops provide a great opportunity to personalise your gifts for Christmas. Read on for the October Workshop details.

Meditation classes have been requested so I am kicking off with a Sunday afternoon session in November. Full details follow.

And … a new take on the Life Changing Bread (My New Roots) – a vegan gluten free bread.  Plus an easy 4 ingredient Freezer Fudge Recipe from Minimalist Baker. Healthy Indulgence 🙂

Bead Macrame Knot

Beading Workshop


Sunday 14 October

10.00 – 4.00pm

A day retreat creating your own design jewellery.  I have plenty of beads and findings to choose from and pieces to inspire your designs.  The photo shows all the projects from the last beading day – I love seeing what everyone comes up with.  Spaces are limited to a max of 6 people so please book your spot early: whisperedsecretsyoga@gmail.com

Cost: $50 plus the cost of the beads and findings you choose.

And it’s bring a plate for a shared lunch.

Sacred Journey Meditation

Sunday 11 November


2.00 – 4.30pm

Cost $45

I’ve been missing the Wednesday Meditation classes and so am looking forward to this session.  I’ll post more details closer to the time as I structure all the ideas in my head!  Expect Pranayama, Mantra, Mudra, Crystal Gridding, Oracle Guidance and Yoga Nidra (deep relaxation).

If you have your own Mala bring it with and a journal to take notes, or jot down any thoughts.  They may not make sense on the day but the A-Ha moment might come some days,  or even weeks later.  If you have a favourite crystal/s – bring them too.

Please book your spaces: whisperedsecretsyoga@gmail.com

Nut and Seed Loaf

This recipe is an adaptation of the Life Changing Loaf by My New Roots and is so simple to make.


Wet Ingredients:

1 Tbsp Maple Syrup/Honey or natural sweetener of your choice

3 Tbsp melted Coconut Oil

1 1/2 cups of water

2 Tbsp Chia Seeds

4 Tbsp Psyllium seed husks (3 tbsp if using the powder)

1 tsp salt

1 Banana (mashed)

Mix well and let this sit whilst you prepare the other ingredients.  Once it has thickened add a mashed up banana.

Dry Ingredients:

In a separate bowl combine

1 cup Rolled Oats

1 cup Sunflower Seeds

1/2 cup Pumpkin Seeds

1/2 cup Almonds

1/2 cup Ground Flax seeds

1/2 cup dates or dried apricots

1/2 cup chopped Apple

1/2 cup Coconut Flakes

Add in the wet ingredients and mix well.  Press into a Loaf pan and let it sit overnight or for 3 to 8 hours.

Pre-heat the oven to 350 degrees F (180 degrees C) And bake for at least 60 mins.  I find I need a little longer.  I take it out of the pan and return the loaf to the oven once I’ve switched it off so the the loaf isn’t too moist.  Slice when cool and enjoy!

Check out Life Changing Loaf (www.mynewroots.org) for the original recipe.

Chocolate Peanut Butter Freezer Fudge

(minimalist baker.com)



The Minimalist Baker is all about simple, easy and delicious plant based recipes – a great website to inspire you in the kitchen.  This freezer fudge is easy to make and great for those mid afternoon energy dips.


1 cup packed medjool dates (about 10 dates)

1 cup creamy salted peanut butter (or seed/nut butter of your choice)

1/2 cup unsweetened cacao powder

1/4 – 1/2 cup melted coconut oil

Roasted salted peanuts chopped (optional)


Place the pitted dates in the food processor and mix until a paste or small ball forms.

Add the peanut butter and blend to combine.

Add cacao powder and blend again.

Add melted coconut in small amounts – blending as you go.  Add just as needed until a fudgy paste is formed and the mixture is not too dry.

Transfer to a parchment lined pan (8 x 8 inch) and spread with back of spoon until smooth and even.  Top with roasted salted nuts and/or cacao nibs.

Place in freezer until firm and then slice into squares.  The fudge will store in the fridge for one week and freezer for up to one month.  Enjoy!

Finally check out the shop for new design bracelets, crystals, reusable produce bags, DoTerra Essential Oils, Toothpaste, Deodorant, Muscle Rub and Lip Balms and some more of the wood grain diffusers.

Oms n Light





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