30 Day Challenge: Home Retreat 

Self-Love, care and nurturing is the most important love, we all know this. Sometimes we need to intensely focus through retreat from the everyday. Sometimes a day, a weekend, at other times a longer respite is needed. 

After observing an energy drop and a tendency for inflammation/illness in my system and a growing need to express artistically I decided to devise a home retreat for myself, and to take an extended period off. This has been difficult to do, my clients still want massages and yoga, I’ve just met an awesome new man, socialising, activist commitments etc all need to go on hold, especially during the first week.

For the month of July classes will pause and I am creating a space for myself to explore my creativity, clean-out and go deep into my personal yoga practice. 

Week One: reset, I will use yoga practices to revive my life force.

Week two: perspective, reassessing my focus in life and how I will be my empowered, unique self.

Week three: simplify, create, playful approaches to everyday activities.

Week four: integrate ideas into daily life and share knowledge with others.




Play records








Skinny dip



I’m looking forward to this time to nurture my art and envision a different format for offering yoga practices to my local community and online. 

In the meantime, keep your inner-flame burning, your heart and toes warm, try simmering grated ginger and sliced lemon together and add some honey for soothining sweetness. 

 I will see you the last week in July. ❤️ Liz 

Vego San Choi Bao

 We shared a deliciously healthy treat tonight after yoga, giving one of my favourite Aussie-Chinese restaurant entrees the vegetarian treatment. We all agreed this one was better than usual pork or chicken version! Try it 🙂 I think you’ll love it too.

Namaste Liz 

Sesasme oil

Coconut oil 

1-2 tablespoons Hoisin sauce 

1-2 tablespoons Sweet chilli sauce

Optional finely chopped chilli

1-2 garlic grated

2.5cm ginger grated

Half red capsicum, finely chopped

Small can water chesnuts, finely chopped

5 small cup mushrooms, finely chopped

Enoki mushrooms 

1large carrot, finely chopped

Bunch a of Spring onions, finely chopped

Bunch coriander, finely chopped leaves, root and stems

1 iceberg lettuce leaves whole,refreshed in cold water

3 tablespoons mung beans or other sprouts 

3 tablespoons chopped cashews

Separate lettuce leaves and place in ice water or in a cold water in the fridge til ready to serve.

Fry in oils over a medium heat, white part of onions, coriander root and carrots for 5mins

Add garlic and ginger, stirring.

Add capsicum, chesnuts, coriander stems and cup mushrooms.

Add sauces.

Cover and cook for 5mins.

Stir through enoki, coriander leaves, green part spring onion, mung beans and nuts.

Serve warm mixture in cold lettuce cups.