Helen Sherlock



Each year I select a charity of the year and run events to raise money. As well as that I donate 10% of my download sales to my chosen charity.

Charity of the year 2019 

Our charity this year is FLAME OF HOPE, set up by Nora Lawlor, one of our sangha (community) to help Sr. Anne Francesca who runs a home for physically and intellectually challenged children in Darjeeling, India. 

With our raffles and yoga morning, we have raised €1,365.50. 

Concert Concert Concert

Charity of the year 2018 

Our charity this year is the Hope Foundation , a wonderful organisation dedicated to promoting the protection of street and slum children in Kolkata and the most underprivileged in India. 

We have raised €1,529.50 for this great charity. 

Charity of the year 2017 

Our charity in 2017 was ChildVision , the national education centre for blind children, located on Gracepark Road, here in Drumcondra. 

2 yoga mornings and a raffle raised €1,647.80. Thanks again - the money is being well used. 

Charity of the year 2016 

Our selected charity was Action Aid Ireland  a global movement of people working together to promote human rights and defeat poverty for all. 

Our workshops and raffles during the year raised €1,292.50. Thanks to everyone who contributed so generously. 

Charity of the year 2015 

Our charity was St. Michael's House  which supports children and adults with learning disabilities. 

A big thanks to everyone who supported our events and helped to raise €1,326. 

Charity of the year 2014 

The 2014 charity was Crosscare Food Cafe, Portland Row, Dublin 1. 

We have had a number of events during the year, including raffles and yoga classes and have raised €1,377 for this amazing charity. Thanks to everyone for your great support. 

Charity of the year 2013 

Our charity was the St. Vincent de Paul Society. 

We had a couple of raffles during the year. Thanks to everyone who bought tickets and to Cathy at Primula Natural Skincare who donated beautiful gift sets as prizes. 

Yoga workshops in April and November were a great success. Thanks to everyone who participated and also to all who sponsored me in the Flora Mini-marathon in June.

Our total for the year was  €1720.  

Charity of the year 2012

Our charity in 2012 was the Huntington's Disease Association of Ireland (HDAI). Huntington's Disease is an inherited disease of the central nervous system. It is estimated that 400 people in Ireland have the disease and there is currently no cure. HDAI is a national voluntary organisation established to provide information, counselling and support to those diagnosed with Huntington's and their families. 

We had a number of events during the year, including a chair yoga course and yoga workshops, raising €1,274. 

Charity of the year 2011

St. Joseph's Centre for the Visually Impaired (now ChildVision) was our 2011 nominated charity. We raised over  €1,100 for this wonderful organisation, money which was put to great use. 



After our yoga mornings we have tea and cakes and chat. A bakers' network has grown up and the recipes are always been asked after so here are some for you to try at home (after your yoga practice obviously).

This year I have discovered that a really good substitute for eggs is aquafaba - the water your tin of chickpeas/butter beans, etc comes in (or the water you boil the dried pulses in). Instead of pouring it down the sink, use it in your baking - 3-4 tablespoons of aquafaba in place of 1 egg. And of course you can substitute a non-dairy milk in any of the recipes using milk if you wish.

Chocolate Muffins 2 eggs, 310g/11oz soft brown sugar, 400ml/14 fl oz milk, 1 teaspoon vanilla essence, 350ml/12 fl oz sunflower oil, 370g/13oz plain flour, ½ teaspoon salt, 2½ teaspoons bread soda, finely sieved, 170g/6oz chocolate chips. Preheat oven to 200C/400F/regulo 6. In a mixer, beat eggs and brown sugar. Add in milk, vanilla essence, sunflower oil, flour, salt and bread soda. Mix until completely blended – it will be very wet mix. This mix will keep in fridge for up to 30 days (not sure if this works when you are using aquafaba instead of eggs). Add chocolate chips. Line muffin trays with cases and fill with the mixture. Bake for approx 15-20 mins.

Edel’s lemon & raspberry tray bake 350g self-raising flour, 1 tsp baking powder, 250g caster sugar, 250ml natural yoghurt, 250ml sunflower oil, Zest of 2 lemons, 5 large eggs,; 1 punnet raspberries For lemon drizzle: 200g icing sugar, Juice of 2 lemons. Method: Preheat oven to 170 degrees/gas 3; Line 23cmx32cm tin; Sieve flour and baking powder into large bowl and make a well in the centre. In another bowl whisk the sugar, oil, lemon zest, yoghurt and eggs. Pour this into the well in the flour mix and stir. Pour mix into lined tin and dot with raspberries. Bake in middle of oven for 50 mins until golden brown. Turn out onto wire rack and allow to cool completely before icing. Whisk together the drizzle ingredients and spread over the top of the cooled cake.

Polenta, Almond and Lemon cake 225g (8oz) soft butter, 225g (8oz) caster sugar, 3 eggs, beaten, Finely grated zest and juice of 1 lemon, A few drops of almond essence – optional, 200g (7oz) ground almonds, 125g (4.5 oz) medium polenta, 1 tsp baking powder. Preheat oven to 170c/325f/gas 3. Place disc of greaseproof paper in bottom of 20cm (8in) cake tin, which must be 5cm high. Butter sides and dust with 1 dessertspoon of flour or polenta. Cream butter, add sugar and mix well. Beat in the eggs, one at a time, and then add lemon zest and juice, and almond essence. Fold in the ground almonds, polenta and the baking powder. Put into prepared tin and cook for 58-68 mins or until skewer comes out clean (maybe put tinfoil on top after 45 mins to prevent it getting too brown). Remove from oven and let it cool in tin for 10 mins before removing. To serve, dust with a little icing sugar.

Happy Pear no bake brownies 340g pitted dates (Medjool or regular), 110g oats or extra nuts, 60g almonds, 60g walnuts, 90g unsweetened cacao powder, ¼ of a vanilla pod or 1 tsp vanilla extract. Method: Blend dates until smooth (you may need to add a little water to get a paste). Blitz oats, almonds and walnuts in the processor to form fine crumbs, then add date paste back in breaking it into chunks. Add the cacao powder, then either scrape the seeds from the vanilla pod or add the vanilla extract and blend to combine. Add a little water if necessary to create a dough that holds together when pressed between your fingertips. Place the dough in a non-stick (ideally silicone) 20cm baking tray, pressing it down to spread evenly. Place in the fridge for a couple of hours, then slice into brownies. Store in an airtight container in fridge for up to 10 days, or freeze for up to 1 month.

Egg-free, dairy-free, nut-free cake 1½ cups flour, ½ tsp salt, 1 cup sugar (I used less), ¼ cup cocoa powder, 1 tsp baking soda, 5 tbsp veg oil, 1 tbsp white vinegar, 1 tsp vanilla extract, 1 cup cold water, ½ cup choc chips. 1. Preheat oven to 350of/175oc. Grease 8x8inch baking tray. 2. In a large bowl, combine flour, salt, sugar, cocoa powder and baking soda. 3. Mix well, then stir in oil, vinegar and vanilla extract. 4. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. 5. Stir in choc chips (or melted chocolate) and pour batter into prepared tin. 6. Bake for 30-35mins. Cool on a rack. Enjoy!

Rich chocolate cake 1 dessertspoon melted butter (for greasing), 150g dark chocolate chopped, 125g butter, 150g caster sugar, 3 eggs, lightly beaten, 55g plain flour or ground almonds. Chocolate glaze: 110g dark chocolate chopped, 2 tbsp milk, 45g butter. Preheat oven to 160C/325F/regulo 3. Butter sides of 8-inch cake tin and line bottom. Melt chocolate, butter & sugar. Stir until smooth and then fold in beaten eggs and then the sieved flour (or almonds). Pour into cake tin and bake for 40-50mins. Cool in tin. Melt chocolate glaze ingredients and stir until smooth. Allow to cool a little (10 mins). Place cake on plate and pour glaze over.