4 large carrots
1 large beetroot
1 litre water
1 tsp pink salt
1 tsp turmeric
1/2 tsp paprika
1/4 tsp black pepper
1 tsp chia seeds
Brown the leeks in a tablespoon of avocado oil.
Peel and chop the carrots.
Peel and dice the beetroot.
Add the carrot and beet into the pan.
Cook slow and low for five minutes.
Add in the water and seasoning.
Bring to the boil and simmer for fifteen minutes.
Allow to cool slightly and pour into a blender.
Pour into bowls and sprinkle with chia seeds.
In 2009 I had my chronic fatigue diagnosis. Worst time ever (not that there’s a good time) I’d just gone fully self-employed without the luxury of sick days and reliant only on myself and the finance I was able to generate. No pressure then!
After doing A LOT of stuff wrong, I went to visit a nutritionist, Claire Stone, who gave me some extremely useful pointers about where I was going wrong (quick fixes, carbs, sugar – we’ve all done it!). I took most (sorry couldn’t get on with linseed tea) of what Claire discussed with me on board. It wasn’t easy and took effort, but when I let myself fall off the wagon, boy, did I notice the difference Claire’s suggestions made. Having implemented a lot of changes over a bit of time, I still felt something was missing. Yes, I was addressing my health with nutrition but I wasn’t combining my mental health with my physical health. Knowing, thanks to Claire, that nutrition was key I started my search for a retreat. Having found one that advocated vegan ‘clean food’ and incorporated yoga, I contacted the organisers and told them about my condition. At the time I was walking with a walking stick and not going very far. To cut a long story short, I was amazed at what I was able to do on the retreat under kind and attentive instructors and co-ordinators. I incorporated more of what I learned and today I now class myself as a recovering fatigue. So now I’d like to give something back. I have set up a retreat in beautiful surroundings with private ensuite bedrooms for that all important heavenly night’s sleep. A place for you to rest, recuperate and learn about self love and care. Optional Pilates that can be tailored to you, fantastic whole food, fun, relaxation, mindfulness, meditation, colour breathing which balances and aligns energy centres. This retreat could help you learn what you can be capable of and learn to manage fatigue and/or stress. To help you find freedom in gentle movement and be proud of what you achieve. There are various options, I know it can be scary to commit to a weekend, or finances may not permit, so to make all the benefits accessible and affordable I am offering a two night stay, a one night stay and a day retreat taster. Full details are on the website and you can jump to Dates and Prices.
Energy balls with a twist…the usual recipe but with lavender essential oil and rosewater. Perhaps chill out balls or bliss balls is better! You get these in your room if you come on my retreat
Recipe in my book Eating for Energy on Amazon.
As part of a retreat I am running, I will be offering colour breathing. This isn’t colour therapy and while it took off about a decade ago, it’s become rather an unknown entity, however, it’s powers of relaxation are one of it’s best kept secrets. Based on the simple system of chakras, or if you prefer, energy centres, it is a therapy that balances and aligns using colour and breath – as the name suggests! It really is that simple, it does exactly what it says on the tin.Well, if it’s that simple, can I just stare at a colour and breathe? You may well ask – you can certainly try and the breathing alone may relax you, but this system goes a little deeper. Each chakra is related to emotion, emotions fire our thoughts and both make up our state of mind. Therefore, chakras can become clogged, unbalananced or blocked. Colour breathing uses discs coloured in a specific pattern to give the impression of a vortex and to draw the subconcious in and thus down into your inner most self. It promotes your ability to connect to yourself and the emotional unbalance and helps you release it with breathing in the colour and thinking about certain words – a bit like a mantra. If you want to know more, or experience it for yourself, you best book on the retreat and find out! http://www.rejuvationretreat.com
A regular in our house and an excellent way of using up stuff in the bottom of the fridge soup. Todays soup goes like this…
2 sticks celery
3 medium carrots
handful of sundried toms
1 red pepper
1/2 tsp pink salt
2 drops basil essential oil (or bung in fresh/dried basil)
1 tbsp. avocado oil
1 pt water
Top n tail the celery and deseed the pepper.
Peel and chop the carrots.
Heat the oil in the pan.
Chop the celery and cook until soft.
Add in the carrots and cook for a few minutes then add in the pepper.
Slice and squeeze the orange. Add in the juice.
Add in the sundried toms and cook for a few minutes.
Add in the salt and basil.
Add in the water and bring to the boil and simmer for 15 minutes.
Have a look at this retreat in March designed to refresh, rejuvenate and relax you.
2 small sweet potatoes – peeled and sliced
1 beetroot (I used yellow) – peeled and sliced
Half a bag of kale
2 handfuls of cherry tomatoes
1 pint of water
1 teaspoon seaweed salt
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 drops black pepper essential oil
2 drops basil essential oil
Pop all in a pan and bring to the boil. Simmer for 15 mins and cool then blitz in a food processor.
Turmeric is a anti-inflammatory.
Beetroot have vit C and B vitamins (for energy)
Sweet potato are high in vitamin C
Kale rocks the C-vit, also has some B.
Black pepper and basil essential oils are great as they have a higher potency than the ground dried variety. Black pepper is a great anti-oxidant and basil is calming; stress is really bad for the immune system.
Pink porridge with blueberries – great antioxidant. Also stirred in a spoonful of coconut oil- great antiviral. And an addition of two drops of cinnamon bark essential oil give this a whole lot of immune boosting properties. Oh, and a spoonful of nut butter for a bit of protein.
What a way to start the day and keep those winter bugs at bay!
I am going to list a variety of autumnal foods that will boost you. Today we start with
I eat this almost daily. I eat sprouted oats as they are easier to digest (I use Rude Health). I add in unsweetened almond milk and a drop of cinnamon essential oil. Other options are to stir in nut butter, banana, blueberries or seeds. I sometimes stir in chia seed jam.
Oats are 3% protein so adding in nut butter or seeds (esp chia seeds) will boost its protein content and give more energy throughout the morning, seeing you more easily through to lunch. It’s a slow release carb and carbs will calm you allowing you to be more focussed. Blueberries are lovely when they heat and split, oozing purpley loveliness but other than making your porridge pretty they provide antioxidants.
Am liking this new guy I’ve discovered. Pleased to see he is anti soya and anti agave nectar (dreadful stuff – stop putting it in ‘health foods!!!).
Two boxes in one week is what! I am trying to decide between two veg box companies and thought I had got it sorted with skipping orders on alternate weeks. Apparently not since I had one on Tuesday and another on Wednesday. Ooops.
Well, since it is soup season and I have picked up this bug (and suspect I have kindly passed it onto my husband) I am looking for ways to counteract its effects, particularly the energy sapping ones.
So, here is todays vitamin and energy boosting soup
1 red onion
1 red pepper
1 cup sliced mushrooms
3 leaves of cavolo nero (black kale) you can use any leafy green
A handful of cherry tomatoes
A pinch of garlic salt
Ground black pepper and rock salt
1/2 tsp turmeric
A cheeky shake of cayenne pepper
Brown the onion slow n low (I used garlic infused olive oil) and add in the deseeded and chopped pepper. Cook for five minutes and add in the peeled and chopped carrots. Cook for another five minutes and add in the sliced mushrooms and greens and all the seasoning. Pour in one pint of water and bring to the boil. Simmer for ten minutes and pop the toms in. Leave them for a few minutes until they split then remove from the heat to cool slightly before blitzing in a blender. This soup is chock full of anti-oxidants and vitamins C & D, anti-imflammatories and immune boosters. Get to it!
B12 is a wonder vitamin. It’s a wonder what we’d do without it! Actually, its one that a deficiency of will get us into a bit of a mess.
The thing with being B12 deficient is that a lot of the symptoms can be mistaken for something else and not recognised. Fatigue: it’s just tiredness; I’ve been busy. Ache and pain: it’s the time of year, everyone is a bit achy. Dizziness: I’m hungry or have low blood sugar; I’ll eat some carbs!
Ringing any bells?