Soulhub Autumn Festival

Time Host Content
8.30 Carmen Rendell & Delilah Sullivan TALK – Exploring this month’s theme – Letting Go
9.15 Eleanor O’Rourke TALK – Letting go of the old model/paradigm of creativity
10.00 Harriet Macmasters-Green WORKSHOP – Replenishing yoga and moving meditation
10.45 Pete Warnock WORKSHOP – Breathing life into life
11.30 Nancy Joyce Hunter WORKSHOP – Intention Meditation
12.15 Melinda McDougall & Sue Camp TALK – How to prepare our bodies for winter with herbal and natural remedies
13.00 Alex Lipinski / Chris Kerridge TALK – How to create music – The creative process to writing an album
13.45 Danielle Brooker TALK – 3 tools to not get lost in year end busyness & prioritising your joy
14.30 Debra Luker WORKSHOP – Art of letting go (*What to bring with you)
15.15 Laura Beckingham WORKSHOP – Yoga Nidra (**What you need)
16.00 Andrew Cuerden WORKSHOP  – Well-being through dance
18.00 Carey Munro-Davis WORKSHOP*** – Cooking up a Halloween Feast
19.00 Rach Allan TALK – Learning to manage your boundaries and how to say no

* Art of Letting Go

For Artist Debra’s 14.30 workshop, as we are all in our homes more, its time to get creative, so please join Debra for a fun packed brain teasing 30 mins of loosening up line drawing with short exercises to help you to draw without over thinking; just beautiful lines and energy.

Debra’s tips on what you need below:

  • 4 seasonal objects from nature to draw, like a branch with berries/ fruits, flowers, few autumn leaves, the brown skeletons of summer flowers
  • 3 or 4 large pieces of paper A3
  • Masking tape
  • Two medium sticks (approx 30cm) or broken branches
  • Charcoal or pastel
  • 2 soft pencils (4B. To 6B)
  • Black Indian ink (if possible)

** Yoga Nidra

Try and find a quiet place for yourself, and bring with you a blanket and something to cover your eyes. Laura will ask you to lie or sit in a supported position. It’s beautiful practice, so enjoy YOU time.

*** Recipe for Shepherds Pie with Carey

  • oil of your choice
  • 1 large red onion
  • 3 gloves of garlic
  • 1/2 a red pepper
  • 1/2 a green and yellow pepper
  • 1 small courgette, finely chopped
  • 7 brown mushrooms, quartered
  • 3 large handfuls of soya mince (approx. 150g)
  • 1 tin of chopped tomatoes
  • Good glug of passata
  • 2 tablespoons tamari
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon paprika
  • 2 teaspoons lemon juice
  • 1/2 teaspoon miso paste
  • Pinch of mixed Italian herbs
  • Potatoes for topping

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