I have worked with Transcend Dance Company on a few occasions. I am currently in a research and development process with the company for a new work to be premiered in 2020. They are a contemporary dance company based in Hebden Bridge and they offer fantastic classes. You can find/contact them through the following links:
Hello all! I have some slots available for private tuition in ballet, contemporary and lyrical styles. I am based in Huddersfield, West Yorkshire but I have my own transport so can come to you easily. I have good connections to studios in Huddersfield and Brighouse but I am also happy to do home visits (if you have enough space of course!)
There is no limit on age or ability, you just need to have a passion for dance! Please call/text 07504633211 or E-Mail email@example.com with any enquiries you may have. X
“Weaving the Future is a stunning new exhibition commissioned by the 2019 Saltaire Festival. It combines photography, film and performance to explore how the innovative spirit that once powered the textile industry is alive and well, as textile technologies are transformed for the 21st century. It will be staged at the iconic Salts Mill as the flagship arts event of the annual festival, now in its 17th year.”
A Short Journey Into Folded Space Link to the full piece: https://www.youtube.com/watch?v=QQoJc3x6oRI The Team: Concept, Direction & Production: Studio Biscoe Choreographer & Co-Producer: Jana Bitterova Co-Producer: Benjamin Goodway Original Music Composition: Anthony Fiumara Dancers: Maitane Sarralde Ussia, Bruno Ramri, Laia Mora, Erica Mulkern, Paula Carmona Jimenez and Margherita Bergamo Visual Art, Scenography & Technology: Studio Biscoe Lighting: Matthew Tyler Barcelona Network Support: Maria Isabel Gandia Carriedo Barcelona Audio Visual Support: Pedro Lorente Adamuz, Fco Javier Iglesias and Gracia Alicia de Manuel Lozano. Birmingham Network Support: Anthony Ryan Birmingham Audio Visual Support: ICC Recording Musicians: AMPA Saxophone Ensemble Conductor: Andreas van Zoelen Supported by: Jisc; Consorci de Serveis Universitaris de Catalunya (CSUC); Barcelona Musuem of Contemporary Art (MACBA); Fundación Epica, Badalona; Academy of Music and Performing Arts (AMPA), Tilburg; Associação Desportiva e Cultural da Raposeira.
So excited to say that my solo ‘Les Noces’ inspired by Preljocaj will be revived and performed at Transcend Collective Platform on Saturday 19th October in Hebden Bridge. This solo will always have a special place in my heart and the issues of forced underage marriages is an issue I will passionately fight against for the rest of my life. ALSO this is my first time EVER performing as a solo artist not under a company name or choreographer. I am sure I will learn a lot from this experience.
I am honoured to be performing in tribute shows to the Olympic Champion and skating legend John Curry.
“The Creative Spirit of John Curry”. Booking information:
for Billingham shows 16/17th August:
01642 551381 (Forum Ice Arena), 01642 553220 (Festival Office) http://www.billinghamfestival.co.uk/store (book online)
For Sheffield Ice Show on Tuesday, 20th August at 7.30 pm
Box office tel no. 0114 223 3777
Delighted to announce that I have received funding to create ‘Swan Lake’ the Equine Ballet! This will be performed at Liverpool International Horse Show 2020 every night between 28th-31st December. Thank you to the team at LIHS for this opportunity and to Theraplate UK for introducing me to the wonderful world of horses and for allowing me to be a part of your athlete family.
This piece will be a trio between myself and a beautiful dressage horse and rider. The rider and horse will be the White Swan, the graceful Odette and I will portray the Black Swan, the evil Odile.
So yesterday I stumbled across this recipe from Jamie Oliver for vegan brownies and they looked so yummy! I changed the recipe quite a lot (making it GF and substituting other ingredients) as an experiment and it tasted beautiful!
Here is the link to Jamie’s recipe: https://www.jamieoliver.com/recipes/chocolate-recipes/vegan-chocolate-brownies/
But read below for my modified version:
5 tbsp Olive Oil
200g Dark Chocolate (I recommend chocolate with 70% cocoa mass)
170g GF Self Raising Flour
3 heaped tsp Cocoa (100% cocoa mass)
180g Coconut Sugar
Pinch of Salt
1 tbsp Vanilla Essence
Preheat the oven 180 degrees Celsius and grease or line a square baking tin (20cm approx.)
Melt 150g of the chocolate and set aside to cool.
In the meantime, sieve the flour and cocoa in a mixing bowl.
Stir in the sugar and salt.
Add the vanilla essence, oil, milk, and melted chocolate and mix together.
Roughly chop the remaining chocolate and add to the mixture.
Pour the mixture into the tin and spread evenly.
Bake for 20 minutes or until the outside of the brownies are cooked and the middle is gooey.
Take the brownies out and put onto a wiring rack to cool.
Cut and enjoy!
There you have it! Even though mine turned out a bit cracked (due to not letting them cool enough before taking them out of the tin) they were still delicious! I hope you have more patience than me and allow yours to cool!
Please let me know if you like my GF healthy brownie recipe, you can comment below or email me on firstname.lastname@example.org
Hello! It has been a while since my last blog post, but now that I am settled back in England and my MA is behind me, I have a lot more time on my hands!
Recently I have been attending yoga lessons at Yoga Dave in Rokt Brighouse: http://yogadave.uk/
Dave teaches Ashtanga yoga which is the form of yoga I most enjoy. I find Dave’s classes calming and challenging.
A small personal achievement: Even though I am very flexible I struggle to ‘fold over’ flat when in these positions:
I can go flat to my leg when I have only one of them out and the other leg is tucked in, but not with both outstretched in front of me. This is something that has frustrated me hugely throughout my life as a dancer and to try and get this flat fold I would distort my back, hunch over, grab my feet as hard as possible, ANYTHING to get flat…
In my yoga class yesterday we were in the position demonstrated in image 1 for around 3 minutes; we did a variety of footholds with breathing exercises. Instead of focusing on getting flat I focused on the breath (for once)!
Guess what happened… my forehead knocked against my knees, I WAS FLAT! Obviously my body dipped in and out of this position due to it not being used to it and I didn’t push, I just focused on breathing and relaxing and enjoying the moments when I felt my forehead knock against my knees just as much as the pleasure of feeling my back stretch.
Moral of the story: it’s time to stop focusing on the ‘position’ and ‘perfection’, I feel much better and calmer when I focus on the breath.
I just wanted to share this little achievement and I would be very interested to hear your personal small achievements in your life (don’t need to be sport related)!
I made a weird but yummy smoothie yesterday and since my cake recipe went down so well (which I will link at the end) I thought it would be good to branch out and try some healthy and weird smoothies. Let me know your thoughts, this won’t be to everyone’s tastes but give it a go! Ingredients:
Handful of blueberries
Stick of celery
1 pink lady apple
Chunk of fresh ginger
Apple juice (fill your container generously so that the smoothie won’t be too thick)
Tablespoon of honey
1) Prepare all fruit and veg by washing, chopping, peeling etc
2) Put all ingredients in your blender/smoothie machine
Thank you all for reading, you can always email me on email@example.com if you have any questions or comments and let me know if you tried the smoothie!
Today I have decided to share with you my own recipe for a healthy, gluten and dairy free dark chocolate loaf!
This is a very rich dessert especially as I use 98% cocoa, so if you want it to be a bit sweeter I suggest using a lesser percentage of cocoa powder and adding a little bit more coconut sugar.
1/3 cup of coconut oil
½ cup of coconut sugar
1 cup of mashed bananas
1/3 cup of coconut milk (or almond or soya)
½ cup of dark cocoa (I use Green&Blacks 98% cocoa)
1 tsp baking powder
1 tsp vanilla extract
Orange juice of 1 and ½ oranges
1 ¾ cup of gluten free plain flour
Zest of 1 orange
Large plastic bowl
Tablespoon and tea spoon measurers
Loaf tin (small/medium size)
Non-stick baking paper
Preheat oven to 160 degrees celcius.
2. Melt coconut oil and then pour into bowl, add coconut sugar and whisk together.
Whisk in eggs, bananas and milk.
Add in cocoa, baking powder, vanilla extract and orange juice and whisk.
Switch to the wooden spoon and stir in the flour and orange zest.
Line loaf tin with non-stick baking paper and pour the mixture in.
Bake for 40-45 minutes. Check if it is done by sticking a fork or wooden cocktail stick and if it comes out dry and clean then it is done (if a few crumbs are on the fork or stick that’s fine as long as they are dry the cake is done)
Transfer the cake onto a wire rack to allow it to cool completely and TA-DAH! You have a glorious healthy chocolate loaf!
You don’t have to use gluten free flour or alternative milks if you don’t wish to, I wanted to make the recipe gluten and dairy free so that more people can enjoy it! This is a healthy cake as coconut sugar is the same as honey- in moderation it is healthier than normal sugar but don’t go overboard! I hope you enjoy this recipe and please feel free to comment on this post or email me any questions or pictures on firstname.lastname@example.org
I love to bake, but I do not like baking when it includes heaps of sugar, butter and other things that aren’t that good for us! So I have been perfecting a recipe that is very healthy and also gluten free; I looked at lots of other recipes so I guess mine is a big jumble of all of them with my own twists and ideas, I hope you enjoy!
⅓ cup melted coconut oil
½ cup honey
2 large bananas
¼ cup milk (can also use soya/almond milk)
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon, plus more to add on top of the banana bread
1¾ cups gluten free self raising flour (you can also use white whole wheat flour if you are not gluten free)
Preheat oven to 165 degrees Celsius and add baking paper to a 9×5-inch loaf tin (or whatever size loaf you have)!
In a big bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, mash the bananas and then whisk in the bananas and milk.
Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Finally, swap to a big wooden spoon and stir in the flour, until just combined- we don’t want to over mix!
Pour the batter into the loaf tin and sprinkle lightly with the extra cinnamon.
Bake for 55 to 60 minutes, or until a toothpick inserted into the centre comes out clean.
Let the bread cool in the loaf tin for 10 minutes, then transfer to a wire rack to cool for 20 minutes before slicing.
So there we go! Super healthy gluten free banana bread (and potentially dairy free if you wish!) This recipe works in a loaf tin as well as a cake tin- as you can see in the pictures. Happy baking x