I first met Donna Buchanan earlier this year when Jacqueline from Upon Wild Stars booked us into a Yoga Vine class as part of a Perth Wellness Soulpreneurs catch-up.
Led by Donna and her business partner Kate, the class was sublime. Filled with challenge but also warmth and a cheeky sense of humour all-too-often lacking from yoga.
Naturally, when I began planning a Perth Spring-into-Wellness event a couple of months later, I knew just who I wanted for the job.
Donna’s beautiful, soothing voice perfectly guides you through even the most difficult yoga moves with grace and heart. She effortlessly makes you feel at once, relaxed, open and optimistic. This woman has soul and you’re sure to fall in love with her (and her delicious Moroccan salad!) too. ♥
Please welcome Donna. xx
Having children and setting a good example to them with healthy eating and exercise is probably one of the main inspirations. I’ve been vegan for 3 years now and all my children are responding to a better eating lifestyle and awareness of what goes in their mouths!
What’s the best thing about being a yoga teacher?
Honestly the best part is seeing students grow in their practice! It is a real pleasure to be a part of that in a small way. The journey is a very personal one and I just love to glimpse the changes that occur through the learning that comes to you on the mat.
What’s your favourite way to keep fit?
I walk every day and that really is a favourite way for me to exercise! It helps clear my head and I love listening to music and getting out into the fresh air! I have also just tried air yoga! It’s anti-gravity so you feel really light in the silks. Added bonus? I felt like a circus performer!
How do you practice self-love care?
I just recently took myself into, what I call, my “lady cave”, which is really just taking time to sit back, breathe and nourish the mind, body and spirit! I took epsom salt baths, read a book, stretched out on the back lawn and watched the clouds pass by. I switched off all the social media for a couple of weeks. Yoga teaching keeps me very busy and I love to create a caring environment for our students, but by practicing Self Love, I can hopefully re-charge and be a better teacher and provider of love for them!
What’s your favourite way to relax and unwind?
I took my first “float” recently. Beyond Rest in East Perth is the only one of its kind in Perth and its so calming and meditative! It allows you to drift away into a deep state of relaxation, with no distractions so you can fully restore and rejuvenate. It’s absolute bliss!
What’s got your toes tingling with excitement right now?
We are super excited at The Yoga Vine with retreats and Workshops coming up for 2014. We had our first retreat in October in Yallingup, which was fantastic. We have another planned for Feb in Yallingup and then in May we are taking a group to Morocco! We stay in amazing, vibrant and mysterious Marrakesh! You get a week of yoga, excursions, cooking and relaxation! After the retreat, you can head off to explore places like Fez, Casablanca and Chefchaoen (the blue city) . We have a few spots available but places are limited to keep it intimate and boutique style!
Around September we plan on taking a bigger group to Sri Lanka for 7-10 days. Yoga and surfing will be the main menu! A very busy and exciting year of retreats and travel!
The Yoga Vine will also be hosting some fantastic teachers from around the world including Tiffany Cruikshank who now lives in Sydney. She will be coming May 16-18th. Details for everything is on our website.
Do you have a favourite healthy recipe to share with us?
I’m into all things Morocco at the moment! This salad is quick and easy to make, really tasty & little spicy too! You can adjust the spice factor. Enjoy!
- Green salad mix of your choice
- 1 can organic chickpeas
- 1 red onion
- 1 tsp cumin
- 1 tsp cayenne pepper
- Sprinkle of harissa (can leave this out for less spicy!)
- 1 Tbsp tahini
- Punnet cherry tomatoes
- Drizzle of agave syrup
- Olive oil
- Lemon for juice and garnish
- Arrange green salad on plate. Set aside.
- Drain & rinse chickpeas. Place in bowl.
- Mix cumin, cayenne and Harissa spices together and coat the chickpeas.
- Heat a large pan over medium heat and drizzle with a little oil.
- When hot, pour chickpeas into pan, separating them. Toss frequently. Let the chickpeas thicken with the coating then drizzle with agave, stir and then let sit to brown a little.
- Add tahini and stir again. Drizzle a more agave and let sit again. You want chickpeas to look a little crispy.
- Turn heat off and let sit for a couple minutes to cool and crisp up!
- Chop or dice tomatoes and slice red onion. Scatter the tomatoes, onion and chickpeas on top of your green salad.
- Cut lemon and squeeze half lemon juice over the salad. Then slice the other half for garnish.
Ooh, that looks amazing! Thank you so much for sharing with us, Donna. xx
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