Yogasmiths Christmas Charity Raffle Donation to Wirral’s Homeless CIC

Thank you to all those who took part in our Yogasmiths Christmas Charity Raffle. As we discussed in class, Christmas and the start of the new year is a great opportunity to practice Karma yoga via charitable giving.
There were many prizes on offer;
The winner of our top prize, a block of 6 Yogasmiths classes and a box of After Eight mints, was Lisa Shaw from West Kirby;
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We raised nearly ¬£80 from the raffle. We have donated ¬£100 to a local Community Interest Company that feed the local homeless. They are called Wirral’s Homeless CIC. They have a facebook page at;

Wirral’s Homeless CIC

They can also be contacted by email at:

If you would like to donate any money to the group they would be most grateful to receive it and they accept bank transfer of a Paypal. Wonderful local groups like this are dependant on the generosity of others.


Paul & Steve

Chilli Avocado, Garlic Mushrooms and Pine Nuts on toast – Vegan

One of the eight limbs of Yoga, Yamas, includes Ahimsa – Compassion. Many Yoga practitioners choose a vegetarian or vegan diet as a way of living a more Ahimsa lifestyle. Compassion for all living beings and compassion for one’s self by eating healthy food. I will occasionally post some vegan recipes on this blog that I have created myself.

Chilli Avocado, Garlic Mushrooms and Pine Nuts on toast – Serves 2


500g Mushrooms – whatever type you like, I used ordinary white mushrooms but have used mixed forest mushrooms in the past

3 Ripe Avocados

100g Pine Nuts

4 Slices of Brown Bread

1 1/2  Teaspoons of Garlic Granules

3 Tablespoons of Olive Oil

1 Teaspoon of Chilli Powder

1/2 Teaspoon of Smoked Paprika

Salt and Pepper to taste


Cut in half the avocados and scoop out the inside into a bowl. Mash the avocados with 1 tablespoon of Olive Oil, 1 teaspoon of Chilli Powder and 1/2 teaspoon of Smoked Paprika. Add salt and pepper to taste and feel free to add more chilli if you like it spicier.

Chop the mushrooms and fry in 2 tablespoons of olive oil in a non-stick frying pan over a medium heat for approx 10 minutes until they are starting to brown. Towards the end of cooking the mushroom add the 1 1/2 teaspoons of Garlic Granules and cook for a further few minutes.

Toast 4 slices of bread. Place two slices on each plate and divide the avocado mixture evenly across all slices. Divide the mushrooms evenly on top of the avocado.

Using the same non-stick frying pan used for the mushrooms, place the Pine Nuts in the pan and stir continually until they start to brown and toast. Then evenly divide the pine nuts across the mushrooms. Serve and Enjoy.

Feel free to use less Pine Nuts, I love them and like quite a few!