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motherlove ferments

Balanced Breath & Body Yoga - June 12th, 2024

Balanced Breath & Body Yoga - June 12th, 2024

Regular price $12.00 CAD
Regular price Sale price $12.00 CAD
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Unwind with us in the middle of the week by immersing yourself in the graceful flow of movement. Our class begins with a grounding breathing practice to bring us into the present moment.

We journey through gentle sun salutations, explore various standing poses, and even venture into some more challenging ones, all with the intention of fostering mindfulness. Finally, we conclude with a delightful cooldown, allowing us to release tension and find inner peace.

If you're new to yoga, don't worry – you'll be provided with plenty of options suitable for all body types and levels of experience.

To enhance your practice, we kindly ask participants to bring the following items from home:

  • A yoga mat
  • A beach towel or a blanket of similar size for added comfort
  • A yoga strap, or alternatively, an old belt or tie (which can be used as a substitute for a yoga strap)


  • Date: Wednesday June 12th
  • Time: 5:30-6:30pm
  • Where: The Kombucha Bar 109-889 Vaughan Ave Kelowna BC (downtown across from BC Tree Fruits)

Workshop is lead by Yoh Shibuya.

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See all FAQ's in "About Section"

Frequently asked questions

What is Kombucha?

Kombucha is a fermented tea beverage that has been consumed for centuries and is known for its health benefits. It is made by fermenting sweetened tea with a culture of bacteria and yeast, known as a SCOBY (symbiotic culture of bacteria and yeast). The SCOBY metabolizes the sugar in the tea, producing various acids and trace amounts of alcohol, giving kombucha its slightly-sweet, slightly-tangy taste. It is a source of probiotics, which are beneficial bacteria that can support gut health and digestion. Kombucha also contains antioxidants, b-vitamins and digestive enzymes.

What is Water Kefir?

Water kefir is a fermented beverage made from water, sugar, and kefir grains. It is a non-dairy alternative to traditional milk kefir and is a popular choice for those who are lactose intolerant or prefer a dairy-free probiotic drink. Kefir grains used in water kefir are not actual grains but rather small, gelatinous, symbiotic clusters of bacteria and yeast (SCOBY). When these kefir grains are added to a mixture of water and sugar, they initiate the fermentation process. During fermentation, the kefir grains consume the sugars, producing lactic acid, carbon dioxide, and a variety of beneficial bacteria and yeasts. The resulting water kefir has a slightly tangy and effervescent flavor, which can be further enhanced by adding fruit, herbs, or other flavorings during a secondary fermentation. This versatile beverage is not only a source of probiotics but also provides various vitamins and minerals.

What is a SCOBE?

A SCOBY is an acronym for "Symbiotic Culture of Bacteria and Yeast." It is a slimy, rubbery, pancake-like substance that is used to ferment tea to make kombucha. The SCOBY contains a colony of bacteria and yeast that consume the sugar in the tea, producing lactic acid, acetic acid, and alcohol. These acids give kombucha its characteristic sour taste and also have antimicrobial properties that help to preserve the tea. The yeast in the SCOBY also produces carbon dioxide, which gives kombucha its fizzy texture. The SCOBY is also known as "Mother" or "Mushroom" due to its appearance.