Sky-lab Winter Challenge
Sky-lab Winter Challenge
Support your vitality, develop your strength and flexibility, meet new friends and learn something new.
Plus grow a little taller this winter!
Sky-lab Winter Challenge - June 1st - August 31st
JUNE 1 - AUGUST 31
Create lasting change for yourself this winter, stay consistent in your practice
- and FLY FREE FOR THE MONTH OF SEPTEMBER!
All class sessions count towards your challenge class tally including:
Aerial Yoga Courses / Six Weeks to Shred Courses / All Open Classes - paid for by casual single pass, Gold, Silver or Platinum Memberships, Ten Class Packs, Two-week Unlimited Pass , Six Weeks to Shred Course or Ten Week Aerial Yoga Course
All successful challenge participants receive
the month of September to FLY FREE AT THE LAB!
Winter Challenge Tiers:
Challenge Tier One: 5 Classes per month
Challenge Tier Two: 10 Classes per month
Challenge Tier Three: 15 Classes per month
The Lab's exclusive Winter Challenge workshops at the studio - focusing on food, functional neurology, meditation and more!
Complimentary for you and your invited guests!
Mediation Coach | Energy Healer
Esther is an energy healer, meditation coach and founder of Silent Happy in Surry Hills. After a successful career in the Dutch corporate world Esther followed her true calling across the last seven years to explore in depth the world of meditation, healing, health and spirituality - finally feeling like she was truly home.
Moving to Sydney in 2015 Esther created Silent Happy, in Surry Hills to focus full-time on healing and meditation in the community.
Meditation & EnergyWorkshop - Esther Berlie
Sunday July 9th 11:00am - 12:30pm
Through a combination of meditation and energy balancing sessions Esther allows an opportunity to create a stronger connection to your energetic body and soul, allowing an a space for physical, emotional and mental blockages to be released.
Combined with a regular fitness practice, Esther believes this can help you to achieve greater balance, happiness, and health and experience aligned purpose in your daily life.
Fountional Neurology | Chiropractic
Shalom completed his Bachelor of Chiropractic Science and Masters of Chiropractic Science at Macquarie University Sydney. He is passionate about chiropractic and regularly attends seminars to increase his knowledge and skills. He has a background in Network Spinal Analysis (NSA) and uses a range of techniques including Bio-Geometric Integration (BGI), Quantum Neurology and Diversified. He also uses an activator and a multi-radiance cold laser (the MR4 ACTIV). He reads widely about science, healing, and spirituality. He loves public speaking and enjoys presenting at chiropractic conferences and other events.
He was born in Israel and grew up in Ashkelon before moving to Kibbutz Ein Gedi to attend high school. Ein Gedi is an oasis in the Judean desert, which overlooks the Dead Sea. Shalom completed three years of compulsory service in the Israeli Defence Force before moving to Australia in 1999 after meeting his wife, Helene, in Ein Gedi. They have two beautiful daughters named Lior and Noa.
Shalom is well known for his curiosity and sense of humor. He loves free diving, scuba diving, going to the theater, films, travel, and reading. He is particularly interested in the links between science, consciousness, healing, and spirituality.
Shalom's Practice Light Chiropractic and Wellness is located in Glebe
We're so honored to have Dr. Shalom Drimer back to support us in the Winter Challenge.
Functional Neurology - Dr. Shalom Drimer
Saturday July 1st 2:00pm - 3:00pm
To get you inspired for the workshop this weekend weekend check out Dr. Shalom's videos from our Summer Challenge below:
Nourishing Food Advocate | I Quit Sugar Ambassador
Amanda is passionate about food, nutrition and healthy, nourished eating.
Lab Member and recently being appointed as an 'I Quit Sugar' program Ambassador, Amanda is a keen student of all things nutrition! She reads everything she can get her hands on to deepen her understanding and knowledge of the relationship between food and our bodies, which she's excited to be sharing with you on the challenge.
In this hands on workshop Amanda will be sharing with you great food tips, nutritional information and recipe ideas to kick start your healthy Winter Challenge menu and fuel your body with the right foods.
Plus there's an awesome lucky door prize for one healthy food challenger up for grabs on the day!
Nourishing Winter Menu Cooking Workshop - Amanda Stevenson
Sunday June 25th 11:00am - 12:30pm
These can be enjoyed by either cooking the ingredients at the time of eating, or built using last nights leftovers! The beauty of these bowls is that they can be shaped around anything you have in the fridge for a quick, and easy meal.
What about raw ingredients?
In Sarah’s book, she provides her opinion on whether it’s best to eat raw or cooked bowls – her take on it is that your meal can consist of 70% cooked and 30% raw (this will vary dependant on season). She recommends that the raw component comes from things such as fermented foods, and foods that are intended to be consumed raw such as lettuce and cucumber.
Step 1: Start with 3 serves of veggies (1 serve = 1 cup leafy greens or ½ cup other veggies)
Sauté the veggies in a pan with oil, or use cooked veggies from your dinner the night before!
Step 2: Add 1 serve of protein
Eg. 2 eggs, a palm-sized portion of meat, can of tuna, falafel or 1 cup of legumes
Step 3: Stir though 1-3 tablespoons of fat
You need saturated fats to absorb vitamins A, K, E and D and to digest meat protein. This can be things such as avocado, oil or cheese
Step 4: Add an enzyme kick!
1-2 tablespoons of fermented veggies such as Kimchi or Sauerkraut, or sprouts
Step 5: Flavour-Bomb
Things like capers, dulse flakes, olives, fresh herbs, or dukkah!
75g (1/2 cup) pepitas
75g (1/2 cup) sunflower seeds
60g (3/4 cup) desiccated coconut
1 tablespoon chia seeds
2 tbsp sesame seeds
2 tablespoon flaxseeds
1 heaped tablespoon cacao nibs
45g (1/3 cup) goji berries
100g (1/3 cup) brown rice syrup
3 tablespoons sugar free peanut butter**
Add all ingredients, except brown rice syrup & peanut butter to your blender and pulse 3 times, so there are still some seeds intact. If you prefer less crunchiness you can continue to pulse until the mixture resembles bread crumbs, just don’t over blend as you’ll end up with a seed butter.
Tip dry mixture into a large bowl and set aside.
In a small pan, add peanut butter and brown rice syrup, heat over stove on a low heat and stir until combined.
Pour peanut butter mixture while still warm into the dry mixture and stir until combined.
With damp (not wet) hands, shape mixture into 20 balls (approx 3cm). You may need to rinse hands halfway.
2 cups chickpeas
1 cup kale, stalks removed and leaf roughly torn
2 garlic cloves, minced
2 tablespoons tahini
¼ cup extra virgin olive oil
Place all ingredients in a food processor and process until combined and smooth
Season with salt
Everyone seems to be loving sushi bowls and poke bowls at the moment - This is a great recipe by Sarah Wilson and her take on it!
4 asparagus spears (or broccoli/broccolini)
½ cup Cooked Buckwheat, Cooked Quinoa or Cauliflower rice
90g can pole-and-line caught tuna, or you could even use 100g sashimi grade tuna or salmon
2 radishes, sliced
½ avocado, sliced
Small handful sprouts, or 1-2 tablespoons kimchi
1 nori sheet, crumbled, or 2 teaspoons seaweed flakes
TMT dressing to serve
1 teaspoon black sesame seeds
Blanch the asparagus in boiling water for a few minutes
Place the buckwheat, quinoa or cauli rice in a bowl
Top with fish, radish, avocado, sprouts or kimchi, nori and asparagus
Spoon over the dressing and sprinkle with sesame seeds
TMT Dressing (Turmeric, Miso, Tahini)
¾ cup tahini
½ cup hot water
3 tablespoons miso paste
3 cm piece of turmeric, minced, or 1 teaspoon ground turmeric
2 cloves garlic, minced
3 tablespoons lemon juice or apple cider vinegar
Place all the ingredients in a blender and blitz until lovely and smooth. Transfer to an air tight container or jar and keep in the fridge for up to 1 week, adding a little extra water and shaking before each use.
1 medium head Chinese cabbage
2 carrots, grated
1 daikon, grated (or you can substitute 4 small red radishes)
¼ cup sea salt
4 spring onions, ends trimmed and cut into thin slices
3 garlic cloves, minced
3 cm ginger, minced
2 teaspoons dried chilli flakes
Cut the cabbage in half lengthways, then crossways in 3-4cm pieces. Place into a large mixing bowl and sprinkle over sale. Toss and coat cabbage in the salt, place a plate on top to weigh down the cabbage and allow to sit for 1 hour.
Add the remaining ingredients, and toss with your hands to combine so that the cabbage is evenly coated in spices.
Pack the kimchi into 2 x 1 litre sterilised jars, pressing down until the brine (the salty water that has been created in the process) rises over the top of the vegetables. Leave at least 2-3cm of space at the top. Seal the jar loosely with the lid.
Allow to sit at room temperature for 1 week before sealing tightly and moving to the fridge, where it will last for 3 months.
1 tablespoon coconut oil
2 onions, roughly chopped
2 cloves garlic, minced
3 medium-large sweet potatoes, peeled and roughly chopped
2 tablespoons white miso paste
2 tablespoons chopped sage leaves (optional)
Salt and pepper
Heat the coconut oil in a flameproof casserole dish or large saucepan over a low heat
Add the onion and garlic and sauté for 5 mins
Add the sweet potato and continue cooking until slightly softened, the add the miso paste
Pour over the stock and bring to the boil
Cover, and then reduce the heat and cook for 20 minutes or until the sweet potato is cooked through
Season to taste
Allow the soup to cool slightly, then blend in batches
Live an elevated life this winter at the Lab!