MAY Bodywork & Ki FLOW healing offer

For the two weeks ahead, Thursday 10th & 17th, Friday 11th & 18th & Saturday 12th & 19th, I'm offering $70 Treatments (normally $95) in support of the need for bodywork, healing integration, recalibration, during this transition seasonally & also between this super full moon and the solar eclipse on the weekend of the 20/21st. Treatments are 90 minutes. Also check the timetable  for Ki FLOW yoga class on Wednesday at 4pm and Ki FLOW meditation classes Tuesday at 5pm, and Wednesday's at midday.
email kiflow@bigpond.com or call Renée on 0416 873599 to make a time. 

Ki FLOW Healing yoga & raw food workshop in New Zealand

In July I'm coming to New Zealand to teach a workshop on yoga and raw food in Dunedin and maybe Christchurch. 

My mum has taken on the role of "workshop manager" so I know I'm in great hands :) 

you can click on the Jpeg of the poster to enlarge, read and print.  

Om Shanti 

TERM 2 timetable KI FLOW healing studio

In Term 2 Commencing April 17th classes will resume as normal 

Tuesday 9.30am and 7pm and also Friday 9.30am.

Then in one months time as of Tuesday May15th -  there will be (as per timetable) one extra KI FLOW Yoga class on Wednesday's at 4 - 5.30pm and 2 new 1 hour KI FLOW Meditation classes will also commence, Tuesday's 5 - 6pm and Wednesday's midday till 1pm.

The KI FLOW Meditation classes will follow a similar process in the way we allow mediation to take place in the KI FLOW Yoga classes.  

The main aspect of KI FLOW Meditation is that of heart-based coherence. 

We will play with varied styles of breath work, unwinding and unravelling right down to the cellar level, dropping into the nervous system and opening up an otherwise closed circuit of communication between the body, mind, emotions and spirit. 

 (un)learning and allowing ones own self awareness to assist healing to take place on an individual and then consequently on a global level. 

Depending on the seasons we will bring in the Oriental 5 element theory as a starting point, as well as drawing from ancient  knowledge and the new awareness we are remembering of our  entire energy systems and plans of consciousness.

We will bring intent in, set goals in our time-lines, and let the intelligence of the breath and the body guide us. 

KI FLOW Yoga & KI FLOW Meditation classes run on an 'in advance' booking system rather then on a drop in basis.

 (as its a therapeutic style of yoga, so more like an appointment session) 

All KI FLOW Yoga classes are 90 minutes and a maximum of 8 students

(please see DROP DOWN Tab on the blog for pricing structure for Yoga)

All KI FLOW Mediation classes are 60 minutes long and a maximum of 10 students. 

INVESTMENT for KI FLOW Mediation classes will be $15

Call or Txt Renee on 0416873599 to secure your spot!

*Mats & Blankets are provided*

	Monday	Tuesday	Wednesday	Thursday	Friday
9.30am		KI FLOW Yoga  90mins			KI FLOW Yoga  90mins
12pm			KI FLOW Meditation 60mins
4pm			KI FLOW  Yoga  90mins
5pm		KI FLOW Meditation 60mins
7pm		KI FLOW Yoga  90mins

KI FLOW yoga for digestion & purification

My first attempt at uploading a video to my new You Tube channel KI FLOW yoga

I need to play around a bit and get fimilar with the gadgets but anyhow here it the first attempt! 

In this KI FLOW sequence downward facing dog is used as an anchor shape, allowing movement and flow through the meridians and the body to stem directly from that shape.
The yang purification exhalation allows space to created, the breath leads the body.
Stretching out the stomach meridians and points in the feet helps digestion along side the inversion geometry in the body, making space for the internal organs.
The (Earth Element) grounding aspects of this sequence is absolute (although not standing) there is a connection in all the flow through to the feet, they are indeed an anchor point, flexing at times to connect with the yang back of the body and the bladder meridian, and tonification through the stomach points in the feet (ST 41, 42, 43, 44 & 45) command points for the Fire, Wood, Water, and Metal Elements, and also (ST42) the actual Source Point for the Stomach meridian itself.
Will assist an array of digestive issues, restlessness, facial, jaw & teeth issues and softening in the parasympathetic nervous system.
The Sequence finishes standing with prayer connection to Tanden in the belly centre point.

Mimi Kirk's RAW VEGAN Lasagna

Below is the recipe for Mimi Kirks Raw Vegan Lasagna.

She is one of my raw food inspirations.

the reason I've posted it on my blog, is you can only access it on the net via You tube rather then a written recipe, So this was directly cut and pasted from her notes under a photo on her Facebook page. 
The only thing I didn't put in this time was the marinated mushrooms and it was still divine without them! 

Mandolin slicer or sharp knife

Blender

Food processor

Dehydrator, (or oven can be used with door ajar on lowest degree of heat)

For best results, it’s best to plan this dish a couple days ahead so the cheese can ferment. (it can also be made with out fermentation)

A Mandolin slicer can be purchased in several price ranges. It is a very useful tool for making beautiful even slices for your lasagna and has many other uses. You can use a knife to slice the zucchini into thin even slices if you don’t have this tool.

My lasagna consists of three to four layers of noodles. I use a flat long plate that will fit in the dehydrator. The size you make is up to you. This recipe will make two plates of lasagna 4 inches wide and about 10 inches long. I don’t use a Pyrex baking dish as you would in conventional lasagna as its harder to remove the portions unlike a regular lasagna where the cheese help it to stick together.

You will be making 3 sauces, one red pasta sauce, one pesto, and a one cheese and using 3-4 large zucchinis, mine were approximately 7 inches long and 5 inches around.

Make the cheese first as it preferred to sit overnight to ferment. You can use the cheese right away if needed, but its not quite as good. If you decide to use the cheese immediately, you will need to add more nuts to thicken the mixture. Add extra nuts after you have make the recipe so you can judge how many more nuts you may have to use to make a thick creamy mixture.

For the cheese

1 1/2 c cashews, soaked 4 hours

4 Tbs. Irish moss paste (you can leave this out, but for me it work to harden the cheese to the proper consistency) you can Google Irish Moss to learn more about it. To use Irish Moss, it must be soaked overnight to soften, then blended in water to make a smooth paste. Can be kept in the refrigerator for a couple of weeks after blended. 

1/2 tsp Probiotics powder (to help fermenting and curing process)

1 Tablespoon of nutritional yeast (not raw)

1 tsp lemon juice

good pinch or two of salt

Blend all ingredients in a high-speed blender until smooth. start with 1/2 c water and add more if needed to make smooth but thick mixture without any lumps. Add as little as you need and do not make it runny. Place a strainer over a bowl and line it with cheese cloth, Pour cheese mixture into a strainer and place another piece of cheesecloth on top. Wrap up the sides of the cloth to cover the mixture and place a weight on top just heavy enough to slowly and gently push out the extra liquid. Leave for 24 hours to culture at room temp. Finished cheese can be stored in the refrigerator for at least a week or so. Remove cheese from cloth and place in a container.

Slice and peel the zucchinis. Figure how many slices you will need. I use 6 strips slightly overlapped for each layer, so if you are making a 4 layer (this is what I suggest) you will need 24 strips total. You can cut strips to fit slightly overlapping. I usual make 2-3 platters instead of all in one as they are easier to cut and serve into individual portions.

For the pesto

2 Cups basil tightly packed 

1-2 cloves garlic

½ cup walnuts or pinenuts or ¼ c of each

Approximately 2-3 Tablespoons of extra virgin olive oil

Generous pinch of salt or two.

Directions for pesto:

Place nuts and garlic in your food processor and pulse until broken down but still in small pieces. Add basil and salt, pulse while slowly adding olive oil thru the feed tube until smooth and creamy.

Scrape out pesto and place in a bowl.

(you do not have to rinse the food processor from the pesto residue to make the red sauce)

For the pasta sauce

3 medium tomatoes (to measure 2 C when cut in quarters)

1 1/2 c sundried tomatoes, soaked for 15-20 minutes...soaking time varies as dried tomatoes are sometimes pieces, halves or strips the tomatoes should feel soft when ready to use. 

2 cloves garlic

1 Tablespoon Tamari, Nama Shoyu or Braggs

Dash of pepper

1 1/2 Tablespoons of Italian herbs, thyme, rosemary, basil, marjoram

Good pinch or two of salt and pepper

If you like a little spice add a pinch of dried chilies or tiny piece of jalapeño pepper.

Directions for sauce:

Place the sundried tomatoes in your food processor and pulse a few times to break down slightly, add the fresh tomatoes, garlic, tamari, salt, pepper and herbs, and pulse until well combined. The sauce should be thick and slightly chunky. 

Optional, but I always use these items to place on layers, raw olives sliced or chopped, capers, and very thinly sliced marinated in tamari and olive oil Portobello mushrooms. 

To assemble

I do not use a Pyrex dish with high sides as it’s harder to cut and remove the pasta portions. I use a long plates that will fit in the dehydrator…or if you don’t have a dehydrator, an oven on the lowest degree with the door ajar will do. 

Place a thin layer of sauce on the bottom of the platter you are using. Overlap slices of noodles to desired width and length. Spread a thin layer of cheese on top of the noodles covering all the zucchini. Sprinkle some raw sliced black olives and capers over the top of the cheese.

Place second layer of noodles on top and lightly press down.

Top this layer with pesto spread to cover the zucchini slices.

Place third layer of noodles on top and lightly press down.

Top this layer with more cheese and add sliced marinated Portobello mushrooms. Make sure to squeeze the liquid out of the mushrooms before placing on the sauce. 

Place fourth layer on noodles on top and lightly press down and top this with a nice layer of the pasta sauce. 

I like to marinate heirloom cherry tomatoes of all colors for about 15 minutes or so, cut in half placed in a bowl and squeeze pressed garlic, a few dashes of olive oil, cut basil, salt and pepper, mix lightly to incorporate flavors. 

Place the mixture on top of your lasagna with extra sliced basil.

You can also make a Parmesan nut cheese, by putting a generous handful of cashews (not soaked) in you food processor, add 1 clove garlic and a generous pinch of salt. You want this on the salty side.

Pulse until it looks like Parmesan cheese. I like to finish off the lasagna with the cheese to give it the cooked look.

Warm I your dehydrator at 105 degrees until just wilted about 1 hour or so. Just until slightly warm.

Cut with a very sharp knife to make individual servings. 

RAW Flow

I've been experimenting a lot lately with raw live (mostly) vegan food, eating a high RAW diet, that is  packed full of raw organic abundant nutrition.  

I've posted all my recipes (that include pix) in the RAW Flow tab I will continue to add to this as I explore, refine and also learn more and research more.

I have been storing a backlog of recipes on Evernote Food notebook - all the links to each individual recipe will take you to this format as you clink on each recipe. 

I also plan to make a list of the best blogs, websites and information in the growing RAW lifestyle realm so for now.......enjoy! 

zuchinni 'noodles' 

cali 'Rice"

Almond Mylk

Terms, Timetable and Investment 2012

Ki Flow Yoga class TERMS 2012

Term 1 -  Feb 7th - March 30th

8 week term 

Term 2  - 17th April - June 29th 

 10 week term 

Term 3 -  17th July - September 21st

10 week term 

Term 4 - 9th October - December 21st

 10 week term 

Ki Flow Yoga Payment Options 

Pay-as-you-go  Per class	$25	$25 per class
5 classes payed up front	$110	$22 per class
10 classes payed up front	$200	$20 per class
20 classes payed up front	$360	$18 per class

1-on-1 Ki Flow Therapeutic Yoga Consultation - a personal Ki Flow yoga plan designed specifically for your individual focus and needs and incorporating all aspects of Ki Flow healing & Oriental therapies. 

Includes three 60 minute sessions; the first session to establish goals and bring awareness to emotional/physical/metal needs, and the following two sessions to run step by step through the planned sequence for you to then, follow at home. 

Investment including personalized plan and three sessions: $250

*Cash C/C EFTPOS accepted*

Ki Flow class timetable as of Term 1 February 2012

Ki Flow classes run on an 'in advance' booking system rather then on a drop in basis

 (as its a therapeutic style of yoga, so more like an appointment session) 

All classes are 90 minutes and a maximum of 8 students.

Call Renee on 0416873599 to secure your spot!

*Mats are provided*

	Monday	Tuesday	Wednesday	Thursday	Friday
9.30 -11am		KI FLOW			KI FLOW
7- 8.30 pm		KI FLOW

* KI FLOW Classes both morning, afternoon and evening will increase in TERM 2 including other styles of yoga & body awareness based classes, workshops & intensives. 

Late Summer 6 day Ki FLOW intensive 

- Transition to autumn through the earth element -

Monday to Friday 7 - 8.30am 

Last day Saturday 9 - 10.30am 

INVESTMENT: $ 215

Includes; a 60 minute Ki FLOW healing/Shiatsu treatment to be received during the intensive week

And a raw Vegan Green Smoothie post practice breakfast.

DATES TO BE CONFIRMED.