June 2020
A Message from KYH Board:
Dear Members,
As the summer unfolds and the requirements put into place by the Province of BC and Interior Health are relaxed somewhat, changes are happening at Kelowna Yoga House.

The teachers have agreed to continue online classes for the summer and move towards classes in the studio. The Board has met and supports the initiatives of the teachers. A plan acceptable to Interior Health and Worksafe BC is being developed, which is necessary for the studio to be reopened to students.

All of the unused value that remains on your punch cards will be moved to your account in Mind Body, so it can be used to purchase classes online and in studio classes as they resume. A new fee structure has been developed. Starting July 15, 2020, all one hour classes will cost $10.00 and all 1.5 hour classes will cost $15.00, whether they are online or in the studio. All registration for classes will be done online through your Mind Body account.

We do not know what the future holds, but yoga will continue to be an important part of our lives. Now that there is a plan in place, KYH can move forward. With our exceptional teachers, online classes and studio space, we hope that Kelowna Yoga House will continue to be a part of your life.

Watch for further announcements as plans progress!

George Longden, Chair
Kelowna Yoga House
Vitamin G, Gratitude!
by Melissa Perehudoff
We all know we need a daily dose of Vitamin C and Vitamin D, but what about Vitamin G, Gratitude? We are currently being asked to let go of the old way and do things differently in our everyday lives. This can be unsettling for the ego that likes familiarity and comfort. Much like in a yoga class where the teacher may encourage you to stretch beyond your comfort zone to rise above self-imposed limitations, we are being asked to adapt, be resilient and perhaps turn obstacles into opportunities. Resilience is about being open to what is in front of you right now. And that means paying attention to the present.   
For Your Practice - Yoga at Home
A tree helps with tree pose, Vrksasana- gently pressing the knee to the tree to help move the raised leg buttock forward. Check out the lightning overhead - don’t try this at home (wait til thunderstorm is over)
A tree helps with balance and turning the trunk upwards in Ardha Chandrasana.
The uneven ground presents some challenge for the foot and leg in balancing.
Blueberry Oatmeal Muffins
These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three!

from Sally's Baking Addiction

How to Make Oatmeal Muffins
There are only 2 main steps before baking the muffins.
  1. Soak the oats in milk for 20 minutes: By doing so, the oats will soak up a lot of the milk. This creates a thicker and creamier muffin batter. The soaked oats won’t actually be the consistency of oatmeal because we aren’t cooking the two together. Rather, the oats will rise to the top of the bowl.
  2. Mix the batter together: Mix the dry ingredients in 1 bowl and the wet ingredients in another bowl. Mix together, then add the soaked oats & milk. That’s it, you’re done.
Then it’s time to bake the blueberry oatmeal muffins!

  • 1 cup (240ml) milk
  • 1 cup (80g) old-fashioned whole rolled oats
  • 1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1/2 cup (120ml) honey
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (190g) fresh or frozen blueberries (see note if using frozen)

  1. Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don’t do this the night before as that’s too long for soaking. If you find the oats haven’t soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
  2. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
  3. Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
  4. Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  5. Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.

Here is the link to the full recipe including the notes.
Address: 1272 St. Paul Street Kelowna, BC, 
Canada V1Y 2C9
Phone: 250-862-4906