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Welcome to SuburbanYogini.com!  It seems as though most of the weekend has been spent moving the blog over here, but I should mostly be thanking Himself, he did the hard work!  It’s still a bit of a work in progress here but I hope to get it  up and running properly over the next few days.

We did also find time to cook fajitas for Ma and Pa Yogini at their house.  Here is my second chef hard at work at the chopping board….

….and not much liking having his photo taken!

Unfortunately, soon after this he had to be sent out for salsa which I’d forgotten to bring with me – I also forgot my camera so do forgive poor quality camera phone piccies.

Nearly ready….peppers of all colours, onions, leeks, mushrooms and Quorn pieces.

…..this was demolished in seconds!

For dessert we had another of my many vegan cupcake recipes.  This is my current favourite – lemon and orange with lemon frosting and a few grapes to pretend to be healthy!

After too much food on a Saturday night what more could you want for your Sunday morning than a nice short flow sequence.  I’m sorry this is a bit late but I’m sure it works on Monday mornings too!

1.  Tadasana – stepping the left leg back into wide legged stance
2.  Turn the right foot out coming in to Virabhadrasana 2 on the right.
3.  Inhale into Reverse Warrior
4,  Exhale into Parsovokonasana (left arm stretching up to the ceiling)
5.  Inhale left arm alongside the ear.
6.  Exhale over the right leg into Parsvottanasana (keep that right knee bent!)
7.  Inhale into Virabhadrasana 1
8.  Exhale into Virabhadrasana 2

Repeat steps 3-8 between two and four times and then repeat the whole flow on the left hand side.

Finish with a nice relaxed Padottonasana.

Happy Sunday!

Ingredients
225g/8oz plain flour
half teaspoon baking powder
half tespoon bicarbonate of soda
pinch of salt
50ml/2fl oz sunflower/rapeseed oil
250ml/8fl oz soy/rice milk
150g/5oz caster sugar
1 teaspoon vanilla extrace
Big spoonful of raspberry jam!

Method
Preheat oven to 180*C/350*F/gas mark 4
Sift together the flower, baking powder, bicarb, salt
In a separate bowl combine oil, milk, sugar and vanilla
Slowly pour the wet ingredients into the dry. DON’T POUR IT ALL IN! Do it slowly because you probably won’t need all the liquid – you’re looking for a thick batter.
Once it’s all mixed, stir in a big dollop of raspberry jam.
Line a muffin tin with cupcake cases and fill each case about three quarters full and bake for 22 minutes. Allow them to cool on a wire rack.

Frosting
Whisk together 2oz/50g vegan margerine with 6oz/150g of icing sugar together with a little water and a splash of red colouring until it’s nice and smooth and then just spoon a dollop onto each cupcake! Decorate as you please