Over the past few years, anxiety has become part of my life. What was once an emotion I actually couldn’t comprehend, become one I was all too familiar with.

I now know more about this phenomena and that it affects so many people; really it’s quite remarkable; even people who come across as extremely happy and confident can be suffering on the inside.

There are however, many ways to help cope with anxiety: herbs, habits, diet; for me, it’s yoga. One of my teachers has helped me in immeasurable amounts simply by giving me a true feeling of comfort and care, the things we generally feel starved of during anxious episodes. My wonderful teacher introduced me to this pose and since then I can honestly say my life has changed. I practice this everyday.  I do now wonder how I can travel without my bolster!?!

This supported posture, for me, creates such ease and comfort, a place where I fell safe to let go. We are so often told to suck in our bellies, be it for an exercise class or wanting to look a certain way that’s accepted as today’s ‘beautiful’, but when the belly is sucked in all the time, your organs are under constant compression and lack the space they need to work efficiently. Furthermore, this pose allows the breath to travel all the way down into the belly. So many people, including myself, restrict there breathing to the upper chambers of the lungs, unconsciously breathing only into the chest while under perceived stress; when in this position, the belly it totally protected and can finally let go, allowing the breath to be full and expansive. From this process of deepening and therefore slowing our breath, we switch into the parasympathetic state which is when our nervous system is no longer in a state of fight or flight (which is where many people spend most of their lives these days), but is in a place to rest and digest, allowing the body to heal on all levels.

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Supported Adho Mukha Virasana:

Kneel on your mat, big toes touching and knees apart. Place a bolster in front of the pelvis lengthways and elevate the end furthest from you with a block, or perhaps two. Lean forward and allow your torso to melt into the bolster. Let go of everything and enjoy the feeling of your body moving into deep relaxation.

p.s. I can travel without my bolster – all we need to find this comfort, is some pressure against the belly. It could even be our own hands while standing.

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Blimey, this meal is a winner. It’s a whole sensual pleaser; a feast for the eyes, nose, tastebuds and every cell in your body! It’s a fresh, colourful mix of healthy carbs, fats and protein which should satisfy any craving. It’s absolutely delicious and I can’t get enough!

1 sweet potato
1 carrot
1 large handful Lettuce
1 large handful Frozen Peas
1 small handful Coriander
1 small handful Cashews
1/2 Avocado
1 small Garlic Clove
1 tbsp Tahini
1 tsp Olive Oil
Lime
Salt & Pepper
SPICE: I have a delicious spice mix I like to use, otherwise I’d say cumin & turmeric as essentials then go with whatever else you fancy if you want more.

Firstly, dice the sweet pot and put in a baking tray along with your choice of dried spices and oil (I’ve been using coconut). These take about 30 minutes at 180 degrees. Meanwhile, grate the carrot and slice the avocado. Chop the coriander and add a generous sprinkling to a blender along with the chopped garlic, tahini, lime juice, olive oil, salt, pepper, spices and a dash of water. Blend this together and add water as necessary to achieve your desired consistency. When the sweet potato cubes are about 5 minutes from ready, roughly crush your cashews and add them to the baking tray to toast. At this point, add your frozen peas to a saucepan with a dash of water and lid on; allow to just about come to boil before draining. Slice your lettuce and add to your bowl. I like to use a separate bowl to combine everything else (grated carrot, sweet pots, toasted cashews, peas) with the dressing before adding to the lettuce, and finally top it all with your avocado and a last sprinkling of coriander and a squeeze of lime.

My previous recipe of this bread was very vague. This is because for me, following a recipe takes a lot of the joy out of cooking and all kinds of experimenting in the kitchen. That meant that every time I made bread, it was always a bit different. But then it got so so good I thought I’d better record it so I can share this masterpiece.

The pumpkin dip is inspired by a delicious local one here in Byron. The company is called Spice Palace, their dips are amazing, yet expensive, and so I just took a photo of the ingredients, gave my own little twist and, voila!

Spiced Savoury Bread:

2 cups Brown Rice/Buckwheat Flour
2 cups Almond Meal
1/3c Olive Oil
1/3c Water
1/3c Almond Milk (I have only used homemade; if you don’t have this, just go half water, half olive oil, omitting the almond milk).

Choose your seasoning:

Fresh herbs: Coriander and/or anything else you like
Spices: Choose what you like, add up to 4 tsps of dried spice
Dried Herbs: I like to add a tbsp of dried mixed herbs
Perhaps toasted fennel seed, pumpkin seed, coriander seed, mustard seed etc
Pink Salt
Black Pepper

Pumpkin Dip:

2 cups diced Pumpkin
1c nuts (almond, macadamia or walnuts)
3 tbsps Olive Oil
2 tsps Spice (your choice – I used a spice blend)
1 large Lemon
1 large or 2 small cloves Garlic
Filtered Water

Preheat the oven to 180 degrees.

Combine all ingredients for the bread thoroughly using your hands

Line a baking tray with baking paper and pack the mixture into all the corners

Bake for 45 minutes

While the bread bakes, cut up your pumpkin and cook in some oil, salt and pepper for around 25 minutes.

Take both trays out of the oven.

Allow the bread to cool for 5-10 minutes while you put your pumpkin into a blender along with all the other ingredients for the dip. Add water bit by bit until you reach your desired consistency.

The two can go together in a salad or the dip can be had with chips. The bread makes a wonderful breakfast, lunch, dinner or snack – I can’t get enough! …although most ‘normal’ humans find it so dense that one piece will do them for the day.

Yes you read the title right… chocolate, almond butter, vanilla, sweet, salty deliciousness; everything you’ve ever dreamed about in one soft, fudgey mound, hubba hubba.

This is the perfect Easter weekend treat. It’s so easy to put together, it’s in fact rather dangerously easy… you’ve been warned. I whipped this up on my birthday last week and it went down a treat alongside some amazing coconut ice cream. It’s delicious when it’s warm and soft, straight from the oven, but is actually also really amazing after it’s been cooled and hardened a little in the fridge. If you manage to save some that long, you can see which you like best, although I had to make double the quantity in order for some to last long enough to cool in the fridge.

For this recipe you can choose either coconut oil or ghee, I’ve tried both and they work equally well, so it’s just your preference. Of course, the coconut oil allows vegans the chance to try as I’ve created the ‘flax egg’. It is totally gluten free as the base is almond meal or you can do what I do and use the left over pulp from making almond milk – double win!

Ingredients:

2c Almond Meal
1/2c Pure Maple Syrup
1 tsbp Flax Seed (ground)
1/3c Organic Grass Fed Ghee or Coconut Oil
1 tsp Baking Powder
2/3c Almond Butter (or another nut butter if you prefer)
1 handful Cacao Nibs

Optional:
1 tsp Vanilla Powder
2 large pinches of good quality Salt

Combine the flaxseed in a bowl with 3 tbsps water and leave in the fridge for 15 mins. Preheat the oven to 180 degrees and then take the ‘flax egg’ and add in the almond butter, maple syrup and (melted) ghee or coco oil (depends on the temperature if it’ll need heating on the stove or not, you want it to be liquid) and stir well. Then add in the ground almonds, baking powder, vanilla, cacao nibs and salt. Line a baking tray with baking paper and add in the mixture. Cook in the over for 20-25 mins then take out and allow to sit for 10-30 mins (I totally try some as soon as it’s out, I mean, how could you not?). At this point you can cut the golden brownie and perhaps serve with ice cream. Put what’s left in the fridge and the mixture will further harden and come together.

 

I usually always post on a Thursday but I wanted to post this Tuesday as it’s a new moon tonight. This is a special time when people naturally become more introverted, perhaps feeling more tired and more like saying at home, relaxing. For women, this is traditionally the time of menstruation and a time of gathering to create a circle of connection. You may like to share a ritual, your intensions and most importantly your love and support for one another.

Here is a delicious milky concoction to embrace our feminine, yin energy; cuddle up and enjoy. You may like to enjoy this alone of share it with your dearest soul sisters. The natural sugars in rose petals are very soothing for the system and are exceptionally pretty to watch bathing in rich, creamy, freshly made almond milk. Drinking this potion is a wonderful opportunity to find the extraordinary in the ordinary.

How to make almond milk:

1 cup Almonds
1 litre Filtered Water
A pinch of Salt (good quality: pink Himalayan or sea salt)

Soak the almonds the night before then the next day drain them and wash the nuts with fresh water until the water runs clean. (Now you’ll realise you should have soaked extra as these delicious nuts are addictive to crunch on!). Put the nuts, water and pinch of salt into a blender and whizz for 30-60 seconds, depending on the power of your blender. Strain the liquid through a nut milk bag and squeeze (as if it were a cow’s udder!). The remaining almond pulp can still be used. I use mine for energy balls, sweet potato brownies, and of course, my Spices Savoury Bread for which I posted the recipe a few weeks ago.

Goddess Potion:

Quantity per person:

1 pinch of Rose Petals
1/2 tsp Vanilla Powder
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1 cup homemade Almond Milk

Warm all of the contents in a saucepan on the lowest heat possible, allowing it to thicken ever so gently. After about 7-10 minutes, small bubbles will start to appear and at this point, take off the heat and pour into tea cups.

Enjoy this new moon and allow it’s energy to settle and ground you. I’m spending my way evening at a yin yoga class then going African dancing with my friends to silence my mind and let my body take charge alongside my goddess warriors – can’t wait!

February brought the completion of my level 2, 300 hour yoga teacher training, then a three week holiday to follow, and so I took my opportunity to explore this wonderful country more. When I first arrived in Australia, I spent three week travelling down the top half of the east coast down to Brisbane. After that, I lived in Sydney for four months, followed by Ballina for three and now Byron for six (and counting). During my year and a half in Australia I’ve definitely had a good go at exploring the popular east, however I thought it was time to take the lesser travelled path over to the west, and what a great decision that was.

As some of you may know, I am 22 years old and wow do I love it! I have no responsibilities, no ties and I only answer to myself. If you are in a similar boat, take advantage! I can’t recommend travel enough and although doing it with friends can be so much fun, travelling alone is something so incredibly special. Why? Don’t you get bored? No! I love time on my own so much and learn a huge amount about myself, nevertheless I think people misunderstand solo travel as being secluded time from start to finish but in all my travels I actually have to fend for this alone time. You meet SO many people and being on your own opens you right up to each and every one of them. There are so many interesting people on the road and the simple fact that they have this same thirst for adventure already puts you on a similar page in a sense, you have some common ground and it’s likely that you have similarities, as well as lots you can learn from one another.

As soon as I got back from Woodford festival this year I kicked my butt into gear, requested time of work (don’t ask, don’t get), booked my flight and arranged my wicked camper all in preparation for my adventure.

First of all, I will point out that I’m very lucky in that one of my close friends here in Byron is actually from Margaret River, one of the most well known, sought after spots on the west coast, and he wrote me out a guide of his tips, along with some contacts. This is actually an important point to make, once you of start travelling, you start to accumulate contacts all over the world and it makes distant places far more accessible. Exploring a new place with the locals is always the best way to do it, otherwise you can get stuck in the tourist spots and that really isn’t a true reflection.

My Trip

Before I got the car I spent a couple of days in Perth staying with a gorgeous friend from uni back in Manchester. We explored Rottnest Island by bike and also did a torchlit tour of the prison in Fremantle where the convicts were sent to in the past (but really not that long ago!).

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For the first two days on the road I didn’t sleep in my car as planned; instead, I met some beautiful people who had me stay in their spare bed out the bush, in between Dunsborough and Yallingup, two beautiful coastal towns with both famous beaches and plenty of secluded little bays. I met their friends and went to a house part with them all. I got to fell the vibe of the Dunsborough area and realise its not far from the people of Byron.

I continued south to Margaret River which is known for its relaxed vibe and wholesome sense of community. I arrived on the day of the farmers markets which was the perfect start then while checking out some of the popular surfing beaches I met a lovely girl Larissa and we just hit it off straight away. That afternoon we went along with her boyfriend and friends back up to Gracetown for a sunset surf, where I’d been hoping to visit but had beelined for the markets that morning. In the dark I followed her back to her property and wow that really was out in the bush, in towards Witchcliffe. We drove down what I guess you could maybe call dirt roads in between the huge trees. Eventually we arrived at her caravan and while I was thinking how brave she is to stay here alone every night, her and her boyfriend got straight to lighting the gas stove and cooking dinner with no electricity, running water nor, of course, reception. Here we were on the west coast of Australia, so far from the rest of the world, and right now I was away from all the people, just us and nature; it was so beautiful. I looked up and what I saw was magical; the stars looked so close and bright and were all out to kiss us goodnight. I don’t think I’ve ever seen so many.

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I continued onto the Karri Forest, still in the Margaret River region but further south than the town and beaches. It was so amazing to be so alone. I’d been told by a worker at the information centre to find myself a stick because of course, the bush is where the snakes live and there were many venomous ones around. I asked, “so what am I supposed to do with a stick if a snake comes?”, and she said to just wag it around and hit it to the floor to make noise which will keep them at bay. So, I drove down beautiful Boranup Drive and on my first stop for a walk, within seconds, the perfect stick was lying in front of me as if the forest was offering it up. Off I went exploring through the huge trees with beautiful bark peeling down the sides. That night I slept in the forest and when I woke up, I rolled out my yoga mat and had a deep, slow yoga practice, breathing in that quality oxygenated air, flowing with the leaves on the trees.

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Onward and upward (or actually downward) from the forest, I drove to Walpole for the tree top walk and then on to Denmark, a beautiful southern western aussie town with a real sense of community. Here I checked into an actual campsite by Parry Beach. It cost me 15 dollars a night which I was. at first, rather horrified about but then realised it was totally worth it. As I’d gone further down the coast it was getting cooler. As I had come from boiling Byron, it hadn’t even crossed my mind to bring a jumper or trousers for sleeping in and had been getting by borrowing. Denmark was actually cold and a little rainy but I really didn’t want to spend money on a jumper to wear for just two nights. At the campsite, the little old women that volunteer gave me two quilted blankets and showed me to my campsite, backing right onto the beach. Not only that but there were showers! Oh the joy. I bought myself those exfoliating gloves to commemorate this special moment where I wasn’t having to sneak my bar of soap into the beach showers on the sly. I was showering and proud! Afterwards I lathered my whole body in my roship oil and got snug as a bug in a rug. Then followed my best sleep of the whole trip.

I really liked Denmark straight away regardless of cooler climate which wouldn’t have been my choice. The shops are all locally owned and the people working their really care about what it is they’re producing and sharing. There were posters up in all the whole food cafes for things like massage, eco projects and community yoga. After living in Byron for six months, I’m so used to this amazing sense of community and I’m really very aware of it now. Denmark had no chains, just locals supporting each other an growing together. On top of this, Greens Pool and Elephant Rock area was one of the most beautiful places I’ve ever been!!

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Afterward I made the six hour drive back up to Perth and spent my last day in Freantle after a jog at North Beach. Fremantle is wonderful. I explored the markets that are on every Friday, Saturday and Sunday all day and loved perusing the shops where so many goods are handmade by local artists, making beautiful unique pieces which show talent and care. There was a huge second hand bookstore I’d have loved to spend longer in and would actually have loved more time there in general, exploring the antique buildings. After Fremantle, I went to return my car which I’d become so attached to: my transport, my home and my travel companion in everywhere I went. It was amazing to have everything I needed in that one space and here’s some advice for if you’d like to do a similar trip.

My ‘vanlife’ essentials:

Yoga mat (amazing to have the freedom to do yoga wherever whenever. I yogi’d on next to the ocean, in the forest, on grass, on sand etc etc and it was all beautiful.)
Sleeping bag
Cushion
Stainless steel water bottle (even in stinking hot weather you can still drink cool water – precious)
Knife
Spoon
Glass jar to mix oats
Tissues
Torch
A jumper (something I didn’t have and wished I did, I borrowed the whole way)
A bar of soap in a container
A bar of shampoo
A microfibre towel (Travel essential)
Phone charger (& phone which hardly needs mentioning for most but I’m quite technically challenged and was so impressed with the maps on my phone!)

My Food

In terms of food, I absolutely loved what I ate. Pretty much everything was organic and I spent so little. I would buy little bits here and there and just stocked up once on the Saturday when I went to the Margaret River farmers market which was so lovely. It’s just important to remember that you have no fridge and so things may not last quite as long. If you’re wanting to buy for days ahead, it needs to be sturdy: dry goods or at least a thick skin. I kept all my food goods in a canvas shopping bag underneath my ‘bed’ so it got no direct sunlight and could stay fairly cool even in super hot weather.

My food essentials:

Himalayan pink salt: The key to everything!
Sweet potatoes: Bake these in an oven for 50 mins – 1 hour then wrap up and they’ll last a few days.
Oats or Quinoa Flakes: How on earth could I go two weeks without?
Peruvian Protein Powder: I get this from where I work, Bare Blends. I genuinely love this powder so so much. I work at the smoothie bar in Byron but their product can be bought online and shipped all over the world.
Chia seeds: These help to add bulk and essential nutrients to my oaty, mushy goodness.
Almond (/rice/oat) Milk: Lasts outside the fridge.
Avocados: My favourite!!!
Rice Cakes: Find the best quality you can by looking for organic with the least amount of ingredients. It should still be super cheap!
Cucumbers: They hold up well outside of the fridge and are so refreshing.
Fruit: Buy mangos, apples, plums, whatever is in season where you are travelling.
Fresh Bread: This isn’t a necessity but I picked up a fresh fruit loaf from a beautiful farmers market and it made me oh so happy.
Peanut Butter: I bought a jar when I first arrived in Perth then when it was finished (it doesn’t take me long), that’s the jar I used to mix my oats in – so easy to transport, mix, eat from and rinse.

For example, a day may look something like this:
Breakfast: Oats, chia, almond milk, peruvian powder (if not this try some cacao or carob powder)
Lunch: Avo on rice cakes with salt and perhaps some tomatoes or cucumber / Baked sweet potato
Dinner: Sweet potato / more oats / more avo on bread or rice cakes
Snacks: Fruit / more oats / more avo

Can you tell I love chocolatey oats and avocado? They’re just delicious! It’s so wonderful to get back to simple eating sometimes. At home, my cupboard is full of herbs and spices and I’m huge on condiments. This isn’t a bad thing but tastebuds can become accustomed to certain flavouring and then you need to add more and more to get the usual kick you once got. Therefore, it was great for me to go back to basics and enjoy the simple pleasures.

Nevertheless, although this list made up the majority of my food, I was sure to try out some local treats too. One example is Gabriels Chocolate; it’s in Yallingup and Fremantle and is not to be missed! Here you can do chocolate tastings where the workers explain all about the origins and history. Beans come from Uganda, Ecuador, all over the world, and are made into very dark, dark, milk and sweet milk variations. My favourite though is the ice cream. No it’s not dairy or sugar free but my is it nourishing for the soul. The chocolatiers make the ice cream themselves and you can really tell how passionate they are about it. When that much love goes into a food, it’s doing something good for you. I had it when I was in Yallingup and then before my flight back home I made sure to make a trip to the shop in Fremantle!

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This recipe is inspired by the beautiful cooks at Byron Yoga Centre where I study two days a week. This week I’m actually just completing my level 2 teacher training there after studying for six months, but long ago on our very first day we were treated to lunch and were all given this almond bread… it was never forgotten. Every other lunch time was delicious but my group could never stop wondering when that unbelievable almond bread would show its face back on the menu. Eventually, I asked for the recipe and since that day I’ve been chopping and changing it every time, playing with lots of ideas. The first time it was too moist, then too dry, I’ve often had it become more of an almond crumble, however this time I got it just right.

Nevertheless, what I have here is a very vague recipe. That is not because I’m trying to keep some big secret but it’s because I want everyone to have the opportunity to express their creativity in the kitchen. I loved making all my ‘mistakes’ and there was certainly never a batch that went uneaten nor enjoyed! Experimenting with different spices, veggies, oils and milks and seeing what works for your tastebuds is what makes baking so fun.

As you can see I enjoy a little bread with my butter but that’s actually doctor’s orders (winning!!). After a one on one consultation with an ayurveduc doctor, I was told that I couldn’t have enough healthy fats to nourish my dry nervous system; and so, I bake ghee filled, butter topped bread and I’m one very happy girl. But if you prefer you can use olive oil or coconut oil as was suggested to me in the first recipe and this bread is wonderful with salads, soups, etc and makes a great breakfast, lunch or dinner.

Anyway, here’s my rough outline of what went in to my latest creation. Have a read and have the best time creating your own nuttiness…

Ingredients:

2 cups Almond Pulp (I have this from making almond milk. Almonds or almond meal works fine)
2 cups Buckwheat Flour (or use brown rice flour)
1 grated Zucchini (here just use whatever veggies you’ve got in the fridge)
Broccoli (I had a very small amount and just cut up into tiny pieces)
1/2 cup Filtered Water (you may want to use a nut milk)
3-4 heaped tbsp melted Organic, Grass-Fed Ghee
2 tbsp Chia Seeds
1 tsp Baking Powder
1/2 tsp Bicarb Soda
Fresh Rosemary Sprigs
Dried Italian Herbs
Turmeric, Paprika, Cumin, Madras Curry Powder
Fennel Seeds & Corriander Seeds
Himilayan Salt & Pepper

Method:

Heat the oven to 180 degrees. Melt the ghee in a sauce pan then combine with almond pulp (just blend almonds in food processor if you have the whole nuts), flour, chia seeds, baking powder, bicarb soda, rosemary sprigs, herbs & spices. Then add the fennel and coriander seeds to the pan and let them toast. Once the fennel is changing colour and producing an aroma take off the heat and add to all of the other ingredients with a good dose of salt and pepper. Get your hands in there and miss mash everything together along with the water which you may need to play around with on quantities. Line a baking tray and push the mixture into all corners and create a fairly smooth top. Place in the oven for around 45 minutes. You can test if it’s ready by placing a sharp knife in and if it comes out clean then it’s ready, if part of the bread comes out on it, leave it a little longer. Allow the bread to cool a little before slicing.

Please note: I use almond pulp which is an already wet mixture. If you’re using dry nuts, you will need to add more liquid to this recipe, either from water, nut milk, oil… have a play and find out!

I’m so lucky to have the wonderful Byron farmers markets every week. Unfortunately it’s on one of the days I study but I go out of my way to get there and make it work by either getting up really early, riding there, stocking up, cycling home with a backpack and basket full, unload, then straight back out for a day full of yoga; or I continue onto school and ask them to put my goods in their fridge but then have an even further way to travel with all my precious produce.

It really is worth finding a local market though for many reasons. Buying fresh from farmers means that your money is going to the people who earned it by producing that food, instead of adding in a whole chain of ‘middle men’ who all, of course, need paying too. This encourages both a fair payment to the supplier as well as a good deal for the customer. Also, by cutting out all this transport from farm to warehouse, to store, to home, we minimise emissions from transportation and of course, we save a whole load of time, meaning that the food is on our plate while it’s still super fresh and nutritious. You’re much more likely to get better quality for lower price at a farmers market where often the produce will be organic, or if not certified organic, it may still be spray free. This isn’t just fruit and veg but I also get pecan butter, flowers, cashew cheese, brown rice, eggs, macadamia butter, sauerkraut, honey, sprouts, chocolate and bread (-this list could go on and on!) from local businesses and farms. Be inquisitive and ask about the conditions of the goods you’re buying, I’ve found it really interesting learning more about food from stall holders; often people love telling you about the process of yielding their product and it shows that it’s been done with love and care.

On top of all this, one of my favourite things about a good farmers maket is the atmosphere. Markets around here are so fun with a real community vibe. People come together, enjoy local live music, meet, chat, drink coffee/juice, eat good food and shop for their weekly food and flowers in a way that supports their fellow community members, all working together to thrive and prosper.

Research, explore, enjoy.

… Through the hips! I feel like my life story is hidden in my hips. Working through tensions in this area unleashes so many emotions. Some people store a lot in their shoulders, others in the jaw; while I can do both of these, hips are definitely my body’s go-to storage for sadness, pain, grief, anger, any negative emotion that my mind decides I’m unable to deal with. Because we cannot just make emotions vanish, if we don’t work with them, they will get nailed into our physical bodies.

I find my hips fascinating and actually love working with them to release emotions, although I have to say that it can certainly be very overwhelming. I work to stretch my hips every single day because each morning when I wake up, after sleeping in a curled up ball, they are tight again, it’s a daily practice which is an exploration as opposed to a continuous progression. I think yoga classes focused on hip openers should always come with a serious warning. It’s huge how powerful attention on this area can go.

I have been working with hanumanasana lately (full splits) as I feel like it really flexes the hip in a way like no other stretch can. You do not need muscular strength to hold you there, but simply the more you release, the deeper you get and the more you stretch that tough hip. We often spend a lot of our day decreasing the angle of the hip: sitting, cycling, running etc, but by taking the leg backwards we can get an amazing stretch, releasing important muscles such as the psoas which is closely related to stress.

Lunges with the back knee on the floor is a wonderful place to start. I find that this really opens up my hip and you can play around with the arms, feeling how the stretch changes (e.g. Overhead, leaning to one side, interlaced behind back). It’s also important to stretch the hamstrings in order to progress with hanuman and get into the hips.

I hope you can enjoy exploring your hip fexors and work in a self-loving way to gently release emotions which can be causing unconscious stress in the body, helping you to feel both a physical and emotional release.

Weeks ago I bought a black sappote from the farmers market, also known as chocolate pudding fruit. It sat in the fruit bowl for a long, long time then yesterday I came home and realised it was finally soft and squishy! I cut it in half and scooped out some flesh but it didn’t taste like chocolate pudding… Until I blended it with the essentials. The finished product was dreamy. If you come across black sappote, you must make this creamy mousse, it’s what dreams are made of.

Ingredients:
1 ripe Black Sappote
1 small frozen Banana
1 tbsp Cacao
1 tsp Cinnamon
1/2tsp Cardamom
Rice or Coconut Milk (add slowly to create the desired consistency)

Add everything to your blender and whip up this whole-food dessert.

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