Group Yoga Classes

Weekly Schedule

MORE YOGA NORTH FINCHLEY

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YOGA HOOK FINCHLEY

MONDAYS 9:30am – 10:30am Heated Vinyasa Flow

Heated Vinyasa yoga is a dance between breath and movement, approaching yoga with flowing movements to welcome grace to your practice. Nice warm temperature will be maintained throughout the class at 23-24 degrees.

The practice is appropriate for students of all levels, from beginner to lifelong practitioners and accessible to so many because it meets each student where they are and according to their condition. As students move through the different series, they are encouraged to go deeper and experience the practice in a meditative and spiritual way. Focused on alignment. 

DAVID LLOYD FINCHLEY

Yoga Workshops

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Contraindications:

• Pregnancy
• High blood pressure
• Recent surgery
• Severe stomach ulcer
• Acute illness or fever
• Dysentery
• Diarrhoea
• Acute colitis
• Acute appendicitis

Prerequisites for the practice:

• Eat easily digestible foods and avoid protein-rich foods 1-2 days before the cleanse. Best is to eat grain porridges, boiled and steamed vegetables.
• Practice is to be done in the morning on an empty stomach
• Prepare 3 – 4 litres of saline solution – two teaspoons of salt to a litre of lukewarm water
• A freely available toilet is required for the duration of the practice + 1 hour
• A specially prepared meal of Kichadi is to be consumed 45 mins after the practice. See recipe below.

The Method

The Yogis of the ancient times gifted us with this great method of cleansing toxins from the body called Shankha Prakshalana. Shankh means conch that resembles the coiled shape of the bowels, and Prakshalana means cleaning.

The process is easy and simple and doesn’t require any efforts. It is accessible and recommended to everyone.

For the cleansing, 2-3.5 litlers of lukewarm saline water is used. The intake of large amounts of warm saline water (of the same pH as the blood), followed by simple yogic postures, forces the fermentations and sediments from the intestinal walls to be washed out through the rectum.

The sequence of intake of water and performance of the specific yogic asana is repeated until clear water is released from the bowels.

After the practice:

The following steps are to be followed closely by the participants to complete the practice safely.

• Rest in Savasana (lying on your back) for 45 mins. Silence is to be maintained during the rest phase. During this time the digestive tract is in a mode of recovery and will be recharging itself.
• Eat a specially preparead meal (Kichadi) containing rice, mung dahl and ghee. No salt is to be added – see recipe below.  The food is to be taken straight after the rest filling up your stomach sufficiently – this will help line up and lift up the intestinal walls
• First intake of water can happen 30 mins after food is consumed
• Rest for another three hours however avoid sleeping as this can cause a cold, headach or lethargy.
• Second meal is to be taken 3-6 hours after the first. You can either comsume more kitchadi or eat a simple meal avoiding any dairy products, raw fruit and veg and avoid acid foods and drinks on that day.
• No Yoga asana is to be practiced for the next 24 hours, only mild activities on that day. Take plenty of rest
• It is totally forbidden to drink alcohol during the 24 hours after the intestinal healing
• For 1 to 4 weeks after the practice avoid any chemically prepared, spicy, or non-veg food. Restrict the intake of pickle, dairy products, sweets, or acidic fruits. Avoid smoking, alcohol, or any drugs for a month. 
• The technique is to be performed 1 to 2 times a year. Best seasons are spring ans autimn.

Kichadi Recipe

Method: 

• 1/2 cup mung dahl
• 1 cup rice
• Cow’s ghee butter (clarified butter)
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Cumin seeds 

Method: 

• Soak the mung dahl and rice for 2 hours.
• Wash/rinse ingredients well after soaking.
• Boil in 6 cups of water adding the turmeric and cumin seeds over a low flame for  30 mins-1hour. When it begins to boil, turn the mixture down to simmer and turn off flame when mixture is soft and little liquid remains. No salt is to be added!
• Serve each serving with 1 teaspoon of melted ghee butter.

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