Mindful Movement, Meditation, RTT & Nourishing Nosh

Mindful Movement, Meditation, RTT & Nourishing Nosh

I’ve teamed up with Philippa Bottrill, Newark’s top pilates teacher and business woman (She features regularly in the Nottinghamshire Aspect magazine), to bring you a wonderful half-day workshop that will leave you feeling nourished and balanced.

pilates

 

We will start  at 10am with mindful movement and meditation, reconnecting you with your body. Feeling the movements and allow yourself to be totally present – when we work slowly like this, present is the only place you can be.

house

The calming and relaxed space

Then to follow a guided meditation to allow yourself to connect with your inner world and finally a relaxing, transforming group hypnosis session to leave you feeling absolutely gorgeous, more than enough, lovable YOU than you are.

pilates

We’ll finish with a healthy balanced vegan buffet lunch prepared by me. We’ll spend time relaxing around the table getting to know each other and I will share some of my nutritional expertise and deliver tips to put you back in the driving seat for your health and wellbeing. The event will close at 1pm

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There will also be plenty of opportunities to ask any questions you may have about healthy eating and lifestyle choices.

yoga

Chat

We’ve developed this workshop for those of you who lead such busy, full lives that you can often feel disconnected from yourself. It is a chance to spend some time on YOU and will be a wonderful way of rebalancing your mind and nourishing your body.

pilates

There is no need to bring anything with you. We suggest you wear loose, comfortable clothing that you can easily move around in. Please let us know of any dietary requirements such as allergies.

garden

If the weather’s nice we may decide to go outside in the shady garden

 

The total cost for this wonderful nurturing experience is £35.  Places are limited to 10 so please book early to avoid disappointment

Overnight oats

Overnight oats, serves two,  202 calories per serving

overnight oatsThis really is a great way to enjoy fibre rich oats.  When they are soaked overnight they become soft and creamy, and with the addition of some fresh fruit they are also naturally sweet.  So there is no need to add extra sugar, agave or maple syrup.  The oats are low GI and will give you a slow release of energy until lunchtime.  The fruit and the oats will also give you a big burst of fibre; also great for keeping you fuller for longer and for improving your digestive health.  The chia seeds (pronounced chee- ah) not only make the dish firmer but add extra protein and calcium

And there is no reason why this dish has to be limited to just breakfast.  It makes a great dessert or afternoon treat.  The variations below will keep it interesting.

Go on pimp up your oats!!

Serves two,  202 calories per serving

IMG_184860g porridge oats

160 ml of non dairy milk (coconut, soya, oat, almond milk etc)

1 apple – grated

large pinch cinnamon

1 tbls sunflower/pumpkin seeds

1 tsp chia seeds

Put all the ingredients in a bowl and stir, then place in the fridge overnight or at least for 2 hours

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In the morning stir all the ingredients again and add more milk or water if its too thick and serve in a bowl

 

The ingredients can be increased to make more than one serving and can be kept in the fridge for up to three days

 

 

A transportable alternative is using an almost empty peanut butter jar.  Instead of frustrating yourself trying to get out the last bit of peanut butter why not use it as a container for your oats, especially if you are taking it to work

Fill your jar with oats, milk, fruit etc.  Stick on the lid and place in the fridge.  before you leave for work add some more ,ilk or yoghurt (if its too thick) and you’re good to go

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Additions to the basic recipe

1 tbls sultanas – 44 calories

7 (10g) cashew nuts chopped- 60 calories

1 tsp (5g) flaked almonds- 30 calories

2  (10g) apricots, chopped- 18 calories

2 (6g) brazil nuts chopped- 40 calories

1 tsp pumpkin seeds – 28 calories

1 pear, grated – 60 calories

1 tsp (15g) wholenut peanut butter – 96 calories

I’ve made these oats on numerous occasions, but the largest amount was for this years Taste of Rushcliffe food festival when I made over 200 portions. It proved to be a real winner with the visitors

Taste of Rushcliffe – food festival

Taste of Rushcliffe – Bridgford Park

This Saturday sees the return of the annual Taste of Rushcliffe food festival, where local suppliers and stall holders show off their produce.  There will also be cooking demonstration, children’s activities and of course I will be giving away healthy vegan food and taking part in a couple of vegan food demos

taste festival 2018

 

Have a look at the ‘Taste of Rushcliffe’ Facebook page for more details https://www.facebook.com/events/892342834267315/

 

This time I will be giving away an oaty fruit dessert called overnight oats.  And the children can pimp it up with pumpkin seeds, blueberries and spiralised apple string.

Here’s just some of the ingredients

 

Then its on to grating en masse!

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And mixing the overnight oats so they can absorb all those lovely flavours

Taste of Rushcliffe

I am trying to be more eco friendly this year,  so all our cups are disposable and recyclable (please make sure you throw away your empties in the right bin bag).  The cutlery will also be recyclable.  A few portions of the dessert will be served in these cute jam jars, that need to be brought back when empty so they can be thoroughly cleaned and reused.  I’m happy to serve you a portion in your own jam jar

Here’s one I made earlier

IMG_7936The two food demos will take place around midday and 3pm and I’ll be showing you how to make a really quick rice salad using everyday ingredients from your fridge and cupboards

The raw ingredients

rice salad

 

The finished dish

rice saladNot only will I make it for you but you can have some samples to taste.  The recipe will also be available for you take home and have a go yourself to see how quick and easy it is

So if you want a break from the football come down to Bridgford Park this Saturday and say hello

This was last years event and the children loved it

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Vegan lasagne

Vegan lasagne (no oil) – Serves 2

This recipe came about because one of my regular vegan cooking clients needs to be virtually fat free because of a health condition.  So making a tasty and nutritious lasagne  was a bit of a challenge, especially as the usual white sauce uses vegan marg/oil with flour and vegan cheese. Hmmmm!

But fear not I think I’ve cracked it!

vegan lasagne

How good does that look

 

And my cooking guest loved it

vegan lasagne

 

It makes the ideal meat free Monday recipe and the quantities can easily be doubled.

The tomato sauce

One small onion (75g), finely chopped

1 garlic glove or 1 teaspoon garlic puree

splash of water

1 medium sized carrot (75g) finely chopped

approx 75g of red lentils, thoroughly rinsed under cold water and checked for grit etc or 75g quorn or 37g of each

½ tsp vegetable Marigold vegetable bouillon powder or I stock cube or 1 tsp Marmite

¼ tsp of chilli flakes (more if you like heat) or 1 tsp smoked paprika

1 tsp dried mixed herbs

½ tin of chopped tomatoes , a big squirt of tomato puree – about 1 tsp

The ‘cheese’ sauce

1 medium (200g) sweet potato, ½ onion, ½ clove garlic, 1 tbsp/15g plain flour and ½ tsp vegetable powder,  ½ tsp mustard

up to 200ml unsweetened non dairy milk, 2 tbls of nutritional yeast (or 40g grated non dairy cheese if you don’t need to be virtually fat free)

Pasta – 3 sheets of dried wholemeal egg free lasagne

A foil takeaway container

vegan lasagne

before my vegan cheese version goes in the oven

before my vegan cheese version goes in the oven

To make the tomato sauce

Fry the chopped onion in water (or olive oil).  When softened, add the garlic. Fry a little, then add all the remaining ingredients and stir well.

  • carrot
  • red lentils
  • bouillon powder or marmite
  • chilli flakes or paprika
  • dried herbs
  • chopped tomatoes.
  • Plus ½ tin of water.

The mixture will be thin and wet, but it will thicken as the lentils cook. Bring to the boil, then leave to simmer for about 25 – 30 minutes, until the lentils and carrots are soft. Stirring every so often.

The sauce should still be quite wet when cooked.  Check the seasoning and add salt and black pepper if necessary.  Take off the heat and leave to cool

To make the ‘cheese’ sauce

Cook the sweet potato in the microwave for 4-5 minutes until soft.  In a pan cook the chopped onion in a splash of water (or oil). Peel the cooked sweet potato (Keep the skin and rip into pieces before adding to the tomato sauce) add to the onion along with the garlic and mustard.  Cook for a few minutes then add the flour and keep cooking, add the vegetable powder then slowly add the milk, and stir to make a thick sauce. Cook for about 2-3 minutes on a low heat.  Taste and season with lots of black pepper and some salt if necessary.  Add most of the nutritional yeast (or grated cheese, if using).  Leave about ¼ to scatter over the top.

Assembling.

Pre heat the oven to 180C

In a dish add a sheet or two of dried wholemeal pasta, then add a ½ of tomato sauce mixture.  Repeat the pasta/sauce layer, top with some more pasta and add the cheese sauce.

 made with vegan cheese

made with vegan cheese

Sprinkle the remaining nutritional yeast/cheese over the top and pop into the oven for 25 – 30 minutes until the top is bubbling and golden

serve with a large mixed salad or some steamed veggies

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Remember this serves two, so If you only want to eat one portion,  the other portion (once its gone cold) can be kept (covered) in the fridge for up to 3 days or frozen; then defrosted and thoroughly re-heated in the microwave or oven until the centre is piping hot

And if like Pete you’d like to learn how to make thesis nutritious and tasty recipes why not come to one of my cooking classes; either a group class or a private one to one

private Vegan cooking class

 

vegan classes gen