Griffins Hill Retreat yoga and food blog

By Jane Gibb

There was a carrot crisis earlier this year at Griffins Hill Yoga Retreat. Clara, our resident Cardigan corgi, joined us for an overnight holiday in Melbourne, which meant she was absent from her vegetable garden minding duties.

Of course the wallabies, as smart as they are, took full advantage of the unguarded garden. In just one night they ate all the greens from the carrots. By this stage the carrots were almost fully developed so we had no choice but to harvest them. Bucket loads of carrots were gathered and washed by Mayuka the diligent WWOOFer (willing worker on an organic farm).

The question was: what do we do with all these carrots?

By Kath Walters

1. Light on Yoga by BKS Iyengar

BKS Iyengar’s first book, Light on Yoga, was published in 1966, but it was on being reprinted in 1977 that it caused a big sensation. 

By then, the West has begun its fascination with yoga (due to a large degree to Guruji’s visits to Europe) and had caught up with Guruji’s wisdom and insights.

Light on Yoga has been translated into 17 languages and sold three million copies. It is without doubt one of the most inspiring and profound books on yoga ever written. I regularly return to its pages. 

Frank Jesse followed the book’s 300-week program to develop and deepen his practice. 

By Jane Gibb

 

Ten serves, you ask? Yes, the rule of thumb on vegetables is changing. According to recent research by the Harvard School of Public Health, the indicators now suggest that we need to consume around nine serves (we just rounded it up for convenience) of fruit and veggies a day, with more veggies than fruit. (There’s a growing body of research to suggest that one piece of fruit a day is better for us than more). All up, that’s about five cups of veggies.

Of course, the question is how? 

By Kath Walters Three years ago, sheep farmer Colin Agar started coming to yoga classes. The family has owned a property near Penshurst, about 30 kms from Dunkeld, for 150 years, which Colin runs with his two brothers, his daughter, his niece and her husband Colin was starting to feel the tough, physical work of sheep farming more and more.   The Agar’s run between 15,000 and 18,000 head of sheep. “The work fluctuates through the year from heavy to very light,” Colin says. “The heavy work is during the shearing, crutching and lamb “marking” times. By end of the day, you feel like you have been hit by a semi-trailer.” He felt so stiff and sore in the mornings, he was struggling to get dressed. “When you were 30 you didn’t notice the work,” he says. “But I was feeling stiff and my joints were starting to ache. I couldn’t...