Watsu News


2016 Update

Apologies from me for the absence of activity on our website over the past year. My involvement in Hakomi training over the past 18 months has seen me letting a few things slide. However, happily completed now and back on track. 🙂

We did manage one lovely gathering in Taupo this year and in April a Basics and Watsu one class. Check out the events page for tentative dates set for gatherings and classes in 2017.

Also added, an ‘Open Pool‘ invitation. Following a successful weekend this December where two of our watsu family came to share sessions and get in some quality water time over 4 days, I am happy to make the pool available for any students who want to arrange times for this. Great way to practice and renew your water connection in a relaxed and economic way. Find someone to practice with and just phone me to arrange times. 🙂

Wishing everyone a relaxing and rejuvenating end of year and hope to meet in the water somewhere in 2017 Carolyn

Enviroswim recommendation: For anyone considering building a pool. Unreserved recommendation of the enviroswim system. Beautiful soft crystal clear water, no smelly chemicals, you can water your plants with the pool water 🙂 AND fabulous back-up and service. For those of you who have experienced the Waimanu pool in the past 2 years, the water is now even clearer. A small maintenance fault was creating many white floaty sediments on the bottom of the pool…unable to repair, enviroswim stepped up and supplied a whole new system. Results: cleaner water, less maintenance and much gratitude 🙂

A Beautiful banner for Waimanu: Thanks to Sam ♥♥♥

End of Year 2014 at Waimanu

The start of a new phase, with our own custom built training pool and regular classes scheduled once again. 🙂

Tikapa Moana: Firth of Thames

Aquatic Bliss: Napier

Waimanu: New Plymouth

Roberts Famous Florentine Recipe

(You can substitute the fruit and nuts with more interesting options as you experiment)

Cream brown sugar (2 tablespoons) and butter (150 grams)

Instead of this butter-sugar mix you can substitute 2 tablespoons of honey, one egg and a dash of lemon juice! (Use your nicest favourite flavour …manuka, rata…)

Mix together:

1 cup finely chopped nuts (almonds, brazils, walnuts etc)

1 cup sultanas/currants

60g red glace cherries

1 cup peel/dried apricots/ figs etc

Stir honey egg mix (or butter sugar) into the chopped nuts and fruit to form a gooey sticky mix

Pre-heat oven to 180 deg C

Line oven trays with baking paper

Spoon mix onto trays, flatten slightly with hot wet hands (to stop sticking) and bake 8 minutes or until lightly golden and edges turning brown

Slide baking paper with Florentines from hot tray and leave to cool

Melt dark choc (Whittakers Dark Ghana or Dark Orange) and spread over top of Florentines

Best set and stored in refrigerator until served. (get rather sticky at room temperature..especially the honey-egg based ones…)

Enjoy 🙂