hot yoga teacher training
  • 29


    Peanut-Ginger-Sesame Cookies

    It’s National Cookie Day today, guys. As far as we’re concerned, whoever came up with that concept deserves a medal.

    We felt we just had to share this yummy peanut-ginger-sesame cookies recipe with you. We admit this is not our own recipe, it’s from one of our favourite vegan cookbook “Veganomicon”, which you should totally check out if you’re looking for delicious vegan recipes. Don’t be put off by what looks like a long list, it’s really straight-forward and these bad boys are totally worth it!


    10488147_10155724847915122_3500151050558020904_nHere’s what you need:

    2 1/4 cups flour

    1/2 teaspoon baking powder

    1/2 teaspoon baking soda

    1/2 teaspoon salt

    1/2 teaspoon ground ginger

    1/4 teaspoon ground cinnamon

    1/2 cup nonhydrogenated vegan shortening, softened

    1/2 cup chunky peanut butter

    1/4 cup brown rice syrup

    1 1/4 cups sugar (plus additional sugar for rolling)

    1/2 cup soy milk

    1 teaspoon vanilla extract

    5 ounces candied ginger, diced finely

    1/3 cup each white and black sesame seeds (or just use 2/3 of one kind)

    Here’s how to do it:

    – Preheat the oven to 175C, grease 2 cookie sheets

    – Sift together flour, baking powder, baking soda, salt, ground ginger, cinnamon -> set aside

    – Cream shortening (light and fluffy) with whisk, approx. 3 mins

    – Add peanut butter, rice syrup, sugar, soy milk, and extracts -> continue beating until creamy (4-5 mins)

    – Stir in flour mixture (with spatula or wooden spoon)

    – Add chopped candied ginger -> stir until forms very firm dough (can use hands)

    – Roll tablespoon of the dough into small balls

    – Roll each ball in sesame seeds and a little sugar, place on cookie sheet (leave 1 1/2 inches between each cookie)

    – Flatten balls slightly and bake for 10/11 mins (if you prefer them less chewy and firmer, bake for 14 mins)

    – Remove from oven, cool and finally: hide from the cookie monster!!!

    Enjoy!!! Love to here your feedback on these. Give them a go :-)


  • 28


    Top 6 Misconceptions of Barre Classes


    Feeling confused about BARRE classes?


    Here’s a list of our top 6 misconceptions of barre classes:

    1.) I don’t have any dance experience, so it will be difficult to keep up in barre classes.

    2.) Barre is basically ballet and is only for women.

    3.) Barre doesn’t give you any type of cardio workout, so what’s the point? I can simply stretch at home!

    4.) Barre classes are hard and you need to get in shape beforehand.

    5.) I have to be super flexible to take a barre class.

    6.) I will have to buy ballet shoes.



    So, what is BARRE?

    So, the good news is: you don’t need ballet shoes, don’t need to be super flexible and you really don’t need any dance experience!

    BarreConcept is a low impact, total body workout performed at a ballet barre that will appeal to everyone. Small isometric contractions are performed and integrated with an interval training approach that improves cardiovascular fitness.

    Posture, flexibility, stamina and core strength improve, resulting in a body that is realigned, rebalanced and works harmoniously and efficiently.

    At CAMYOGA our barre classes are suitable for everyone as various modifications are given to suit the abilities of all students, so just come along and give it a go!

    Click here to book and see our barre class schedule to find out when it’s next on.


  • 21


    Green quinoa salad with steamed vegetables and baked tofu

    Serves 4

    This quinoa salad is a great one-pot meal, which transports really well and could be a great dish to take to work for lunch. The inclusion of tofu, peanuts, cashew nuts and quinoa makes it a real high-protein meal which will certainly keep you going all afternoon. Try and get British-grown quinoa if you can, and use whatever vegetables are in season. I’ve used pak choi and carrots, but asparagus, spring greens or kale would all work really nicely here too. If you’re short of time, you could just throw in some raw vegetables instead of cooked and if you have leftover rice or noodles, the dressing also works well with those instead of quinoa. I’ve also used the coconut milk from a carton rather than a can, which is just a less concentrated form of coconut. If you only have the canned variety, you could use half canned coconut milk, and half water.


    250g quinoa

    450g tofu

    1 tbsp vegetable oil

    1 tbsp tamari soya sauce

    250g carrots

    100g pak choi (or any greens)

    60g fresh coriander

    60g peanut butter

    60ml coconut milk (I use Alpro coconut milk from the carton)

    2 cloves of garlic

    Zest and juice of 1 lime (I just peel the zest off with a grater)

    1 tsp salt

    1/2 tsp chilli flakes

    1/2 tsp ground black pepper

    1 tbsp agave (or any liquid sweetener)


    • Cook the quinoa according to packet instructions. I use 250g quinoa to 375ml water and a pinch of salt. I steam the quinoa on a low heat for about 15 minutes until the quinoa has soaked up all the water. Then, in a colander,  run the quinoa under cold water until it is cool.
    • For the tofu, pre-heat the oven to 200 degrees C. Slice the block of tofu in to slabs around 1cm thick and place on a baking tray. Smother with the vegetable oil and tamari, and sprinkle with a pinch of salt and pepper. Place in the oven and bake for around 30-45 minutes, until it is beginning to develop a crispy exterior. Remove from the oven, allow to cool and cut in to bite size chunks.
    • For the vegetables, cut the carrots in to chunks and roughly chop the pak choi. I tend to cook these together, with the carrots boiling in some hot water in a pan for around 10 minutes and the pak choi steaming in a sieve above the carrots, with the saucepan lid tightly on. This way, both vegetables are cooked together, and are just tender at the same time. Like you did with the quinoa, drain the vegetables and run under cold water until they are cool; this will halt the cooking process.
    • For the dressing,  I use a food processor to whiz up the coriander, peanut butter, coconut milk, garlic, lime zest and juice, salt, chilli flakes, pepper and agave until a smooth consistency if formed.
    • Finally, combine all the ingredients. I use my hands to incorporate the quinoa, tofu, vegetables and dressing to make sure everything is mixed in.
    • Garnish with roasted cashew nuts, lots of chopped coriander, extra chilli flakes (if you want) and a wedge of lime.
  • 15


    Airport Yoga Is Taking Off

    Travelling can be extremely stressful at times, can’t it? By the time you’ve packed, sorted out all your documents, itinerary, accommodation, found someone to look after your pets and water your plants, and finally rushed to the airport (fingers crossed there’s no traffic!)… here you are, about to embark on your trip. Not exactly a stress-free way to start a day or holiday, let alone a business trip. And, by this time, you haven’t even had to deal with check-in queues, security, passport control and sitting in cramped seats for hours.

    Given how exhausting air travel can be, it seems obvious why more and more airports are taking to the idea of airport yoga with a dedicated space. After all, yoga is known to be relaxing. There are several good reasons why airport yoga is a great idea, here’s a list of a few:

    • The muscle stretching encouraged by yoga postures is a good way to cool down after walking, or other aerobic conditioning, while deep breathing and meditation also help;
    • It can help manage stress;
    • Space devoted to relaxation allows you to take time to unwind and stretch before and between flights and enjoy a calm, quiet space;
    • It gets your circulation going after remaining inactive during long flights;
    • Last, but not least, yoga not only benefits your body but also your mind.

    If you are already into yoga or thinking of taking it up as a practice, you may be interested to know that recent studies published by the European Journal of Preventive Cardiology also indicate that continuous yoga practice lowers heart disease risk as much as conventional exercise, which, in turn, lowers cholesterol. This way you can keep up your practice even when travelling, so what’s not to love?

    Furthermore, Statistics Canada estimates that the number of global yoga practitioners is as high as 250 million, with 2.5 million in the UK alone. With such high numbers, many argue that if smokers have their own designated area, why shouldn’t yogis?

    So, which airports offer these yoga rooms? This is a brief, and by no means comprehensive, list but it will give you a bit of an overview.

    SFO International Airport
    San Francisco, California
    Terminal 2
    This is the world’s first airport yoga

    DFW International Airport
    Dallas-Fort Worth, Texas
    Hallway between Terminal B and D

    BTV International Airport
    Burlington, Vermont
    Level Two

    ABQ International Sunport
    Albuquerque, New Mexico
    Level One

    RDU International Airport
    Morrisville, North Carolina
    Terminal 2

    HEL International Airport
    Helsinki, Finland
    ORD Chicago O’Hare International Airport
    Chicago, Illinois
    Mezzanine Level of the Terminal 3 Rotunda; near the Urban Garden

    LHR London Heathrow Airport
    London, UK (coming soon)

    Tip: if your airport doesn’t offer a yoga room, you can still benefit from some mindfulness. Simply download the Head Space, Insight Timer or Happiness App (just to name a few; there are many more out there).

    Safe travels!

  • 12


    Brown Rice Risotto With Lemongrass And Coconut

    This recipe is a more interesting take on the standard ‘vegan option'; the risotto. I’ve tweaked it to make it a little bit healthier by using brown rice instead of arborio, and the addition of coconut milk and peanut butter make it taste luxurious and rich, despite the distinct lack of butter and cheese! Going even more off-piste, this brown rice risotto contains loads of great flavourings from various tropical regions: lemon grass, ginger, chilli and fresh coriander give it a great burst of freshness and spice which means that this is far from boring vegan fare.

    I’ve used sweet potato, parsnip and kale here, but feel free to use whatever vegetables you fancy, or whatever is in season. It may look like a long list of ingredients and a lot of steps but trust me, it’s worth it. This is the perfect meal to impress friends or family when they come round for dinner!


    1 small sweet potato (around 400g)

    1 parsnip

    100g kale

    400g block of tofu

    2 tbsp coconut oil

    1 red onion

    3 garlic cloves

    1 red jalapeno chilli (seeds removed)

    25g fresh ginger

    2 stalks of lemongrass

    1/2 tbsp cumin seeds

    3/4 tsp salt

    1/2 tsp ground black pepper

    250g brown rice

    800ml vegetable stock (I use bouillon powder)

    50g peanut butter

    1 can of full-fat coconut milk

    3 tbsp dark soy sauce (or tamari for a gluten-free version)

    Zest and juice of 1 lime

    20g fresh coriander, chopped



    • Chop the sweet potato and parsnip in to small chunks and place in a roasting tin. Cover with a little coconut oil and roast for about 30-40 minutes in a 200 degree C oven, until tender and crisp.
    • Slice the tofu in half length-ways and lay each rectangle in a roasting tin. Again, rub coconut oil and a bit of salt on to the tofu and roast in the same oven as the vegetables. The tofu will take about 45-60 minutes to get a nice crispy exterior. When it is done, cut in to bitesize chunks.
    • Meanwhile, cook the kale. I choose to steam mine over a pan of boiling water until it is tender but still crisp; around 5 minutes of cooking time.
    • In a large pan over a medium heat, warm the coconut oil. Chop the onion and fry in the coconut oil for about 5-10 minutes, until soft.
    • Finely chop the garlic, chilli, ginger and lemongrass. I used a small food processor for speed and ease, but by hand is also fine.
    • Add this mixture to the pan, along with the cumin seeds, salt and pepper and fry for a minute more.
    • Then add the rice to the pan and begin to add the stock. Turn the heat to low but make sure the mixture is still at a simmer throughout. Like with a standard risotto, the aim here is to add the stock in small installments- adding a bit more each time it is absorbed by the rice- and stirring frequently.
    • After you have used all the stock (this should take around 30-45 minutes), stir in the peanut butter, coconut milk, soy sauce, lime zest and juice, fresh coriander, roasted vegetables, kale and baked tofu pieces. Cook for around 5 more minutes.
    • If the mixture is left to stand it will thicken up but don’t worry, add a little more stock to loosen the mixture again.
    • Serve with a handful of roasted peanuts on top and a crisp green side salad.
  • 25


    What is Mysore Yoga? By Emma Lindsay


    What is Mysore?

    Mysore is the place in India where Sri K Pattabhi Jois taught and his grandson Sharath still teaches. For thousands of years yoga was taught from teacher to student, taking a student through his or her own development at an appropriate pace, this is how Pattabhi Jois taught the students from the West that first arrived at his Shala in the 1960s and 70s and is how students are still taught today in Mysore. Mysore yoga is a form of Ashtanga yoga

    How is it different from a ‘led’ Ashtanga class?

    In this style of class the student is able to practice at the pace appropriate for them.  It is not a led class where everyone is doing the

    mysore yoga

    mysore yoga

    same thing at the same moment with verbal cues from the teacher at all times.  Everyone still does the same sequence of poses, but at his/her own pace.  This style of teaching allows students to receive more individual attention and physical adjustments from the teacher.

    Do I have to be advanced, or can a beginner to Ashtanga or yoga attend?

    Mysore is suitable for all levels of practitioner and can be very helpful for recent beginners because the student will receive individual help from the teacher.  Its almost like having a private lesson in a group setting.  Just coming along with an open mind and being receptive to the learning process is all you need to attend these classes

    The more experienced students can practice independently with the teacher giving them assistance in the areas that they find most challenging, and for beginners more time is dedicated to giving them instruction on learning the sequence, they will be given a few postures at a time so that they can memorize them in the right order and they may repeat shorter sections of the sequence to help them remember it.  There are also some sheets of postures to refer to if needed.

    Why is it slightly longer than other classes?

    This class is slightly longer so that students can attend at any time which suits them, as long as you give yourself enough time to complete your practice including relaxation at the end. This could be as short as 30 mins or up to 2 (1.5?) hours.

    What are the benefits of practising at Mysore style classes?

    The student will receive more individual support from the teacher and can do their practice at the pace that works best for them. As the practitioner learns the sequence and becomes more independent it gives them the opportunity to cultivate a personal yoga practice that they can do at home or anywhere in the world. Instead of passively listening to a teacher or watching others the practitioner leans to find their own focus making it a more personal and meditative practice.

    Ashtanga is traditionally a morning practice and all the classes in Mysore, India are in the morning and always have been. Practicing first thing in the day is a wonderful way to start your day!

    Come try Mysore yoga yourself at Camyoga on a Tuesday and Thursday Mornings – book here

  • 16


    Winter Vegan Salad ‘Slaw With Tahini-Apple Dressing

    This is a great recipe to kick-start the New Year; it’s light, super-healthy and still uses the best of the vegetables that we have in season here in the UK. It is also very easy to make, especially if you own a food processer which can chop and grate the vegetables in a matter of seconds. It also happens to be vegan, gluten-free and raw!

    The richness of the tahini in this vegan salad works wonderfully with the sweetness of the apples and raisins, especially when offset by the sharp tanginess of the cider vinegar. I would serve this dish as part of a salad selection, perhaps with a quinoa salad, a dip and some protein. However, it’s also excellent as a crunchy side to a stew and rice, or combined with some falafel and homous inside a flatbread or tortilla wrap. The possibilities are endless!

    One thing to note is that it doesn’t keep too well because the vegetables start to release water, and the taste deteriorates over time; I would suggest combining the dressing and the vegetables just before you intend to serve.




    For the dressing:

    70g tahini

    60g cider vinegar

    15g flat-leaf parsley (plus more to garnish)

    2 small sweet apples (I used gala), cored and de-seeded

    ½ tsp salt

    ½ tsp pepper

    ¼ tsp dried chilli flakes

    For the salad:

    225g celery

    500g carrots

    Half a red cabbage

    150g raisins



    1. To prepare the dressing, use the small component of a food processer to whizz up all the ingredients. If you don’t own an electric mixer, grate the apple manually and whisk up all the ingredients in a bowl. The dressing is quite a stiff mixture; this is because the salt in it will encourage the vegetables to release moisture and if it were runnier, the whole dish would end up being too ‘wet’.
    2. Grate (or use the grating attachment from a food processer) to grate the celery, carrots and cabbage.
    3. Combine the dressing, the vegetables and the raisins in a large bowl. I find it easier to mix using my hands to make sure everything is incorporated.
    4. Garnish with some springs of parsley for colour. Enjoy!


  • 14


    Cauliflower & Chickpea Curry

    chickpea curry

    This is the most consistent chickpea curry recipe i have ever encountered – perfect every time!

    Adapted from an original recipe from Sarah Brown

    2 Onions
    1-2 Chillies
    1 Tbsp cumin powder
    1 Tbsp coriander powder
    4 Tbsp oil (olive or sunflower)
    400g can tomatoes
    1 Can chickpeas (or 250g cooked chickpeas)
    1/2 cauliflower broken into small florets.
    250 ml vegan veg stock
    2 Tbsp chopped fresh coriander
    Lemon juice to taste (1/2 – 1 lemon)
    Salt and pepper

    1. Place onions chillies, 1/2 – 1 tsp salt, pepper, cumin and coriander into food processor and blend with a little water to make a paste.

    2. Fry the paste in the oil for about 10 mins on med heat, allow it to brown a little.

    3. Add the tomatoes, chickpeas and stock. Bring to the boil and simmer for 10 mins. Add the cauliflower and cook for a further 10-15 mins until cooked.

    4. Adjust seasoning if necessary. Add the lemon to taste and coriander just before serving.

    Serve this delicious chickpea curry with rice and pickles as a main dish, or as a side dish with any other curries.

    I quite often double up the quantities as it keeps really well.

  • 03


    Vegan Chocolate Muffins – best vegan muffins ever!


    These vegan chocolate muffins are delicious! Excellent muffin texture, choc muffin with chocolate chips AND banana. What’s not to love!

    I tend to use cups for baking, these american style cups (don’t be confused and use mugs) come in 1, 1/2, 1/3 and 1/4 sizes usually in a set of four. They are really quick and easy to us. If you don’t have cups there is a really good conversion here

    Most vegan baking uses a bowl of ‘dry’ and a bowl of ‘wet’ ingredients. The wet and dry are mixed separately first, then added together and mixed.

    First the dry:
    1 and 1/2 cups self raising flour
    1/2 cup cocoa
    1 teaspoon baking soda
    1/4 teaspoon baking powder
    1/2 teaspoon salt
    1 cup sugar (any sugar you like)
    1 cup vegan chocolate chips or broken chocolate

    Then the wet:
    1 cup mashed bananas (i use 2-4 depending on how many i have)
    1/2 cup almond or soy milk
    1 teaspoon apple cider vinegar
    1 teaspoon vanilla extract
    1/3 cup coconut oil

    Hot to make:

    Add the cider vinegar to the milk and set aside (it will curdle)
    Mix all the dry ingredients in a bowl
    Mash the bananas and add to the coconut oil and vanilla extract. Then add the curdled milk/vinegar mix
    Add the wet to the dry and mix week.
    Add the chocolate chips and mix
    Put mix into 12 muffin cases (might make a duple of extra ones)

    Bake for 20-25 minutes at 180C

    Cool in the tin for 10 mins, then transfer to a wire rack still in their cases.

  • 11


    Become a Yoga Teacher? Why?


    6 reasons why you should become a yoga teacher straight from the mouths of our Camyoga teachers

    1 – You make a positive difference to other people’s lives

    “What I love about teaching is to have the possibility to share knowledge and/or experience with other people so that they too might feel the benefits and happiness it gave me.” Jozef Wiewel

    “i like the idea of helping people or influence them in a positive way” Hakan Aydin

    2 – Become a yoga teacher – keep fit and healthy and it does not have a retirement age!

    “It’s probably the one and only job in the world which makes you healthier and happier the more you “work” (with no negative side-effects!)” Andrea Price

    “Yoga teaching goes with you throughout your life. I am still teaching 30 years on from my training, and one of my first teachers only retired at 75.” Beverley Nolan

    3 – It enriches your own spirit and mind; to be in “satsang” – to learn and grow yourself from other like-minded people

    “Teaching enhances one’s own personal development because as a teacher you are forever expanding your knowledge.” Kari Knight

    “Teaching is a two-way dynamic, and everyone you meet is unique. I learn a lot from everyone” Beverley Nolan

    4 – You become part of a positive and proactive community

    “Social connectedness supports us. Practicing yoga in the community in the company of others brings social connectedness. Other benefits include sharing positive energy of love, compassion, kindness.” Kari Knight

    5 – As a yoga teacher you can help people to reconnect and re-energize

    “To guide and to inspire others that yoga means finding connections and links to all life – life is precious , all beings are worthy, lets make the planet a better place to live on and off the mat “ Andrea Kwiatkowski

    “It may sound like a trite FB post, but you have something not only practical but amazing to offer people: a way back to the lived experience of the body” Beverley Nolan

    6 – It’s a great and enjoyable job!

    “You get to teach something that you love (and have the perfect excuse to do as many yoga courses and workshops as you want)” Paul Fox

    So there is it, from the horse’s mouth so to speak. Thank you to all the yoga teachers that took part, though I must say I can’t believe nobody mentioned the great clothes you get to wear to work (have you seen the leggings they have for sale at the moment?!) If you are interested in becoming a yoga teacher take a look at our courses and workshops here or email us at

    “with teaching comes responsibility , you guide , like the translation of Namaste says- “the spirit of yoga in me guides and honors the spirit of yoga in you” – that in essence is what your ultimate reason should be about” Andrea Kwiatkowski