This TED talk has nothing to do with bears, but everything to do with stress, and our perception of, and responses to stress and how to use it to our advantage..... and why it is necessary to find our inner warrior. It will take 15 minutes of your time, but take a look...it's a goody.
You don't have to live in a cave to do it....If Homer can do it, so can you.
In supporting you to be the architects and builders of your own wellness, we included a workshop this week to demystify the practice of meditation - we covered the WHAT, the WHY, and most importantly the HOW. It is a great tool to have in your wellbeing toolkit....it doesn't require a great deal of time, nor fancy equipment...and it's free! Come and talk to me if you would like to learn how to incorporate a bit of mindfulness into your life.
Just like yoga, if you can breathe, you can meditate.
I KNOW!!!!...chicken flavoured vegetarian ham...if there ever was a What The....this is it!
After our meditation workshop we had lovely supper together. I made a great salad using Freekah, a grain that is high is fibre, and protein. I was going to take a photo, as it is a visual delight, but by the time I remembered the platter was cleared of it's contents.
So this is why you have ended up with the above photo. There is no reason for us to eat this processed crap when we have such amazing produce that feeds our cells with nutrients to make us vital human beings.
When you make this salad you will love me for sharing...it is SO good. Really.
Fresh and vibrant and full of goodness, unlike the food-like substance above....really and truly...what WERE they thinking...and who buys this stuff??
adapted from a recipe by George Colombaris
1 bunch coriander chopped
1/2 bunch parley chopped
1 red onion chopped finely
1/2C puy lentils
3 tblspns pumpkin seeds
3 tblspns slivered almonds
3 tblpsns pine nts
3 tblspns capers
half a cup of currants
1 tblspn cumin seeds
juice 1 lemon
3 tblspns olive oil
1 tspn red wine vinegar
1 tblspn honey
1 pomegranate deseeded
1C Greek yoghurt
salt and pepper
Cook freekah and lentils separately until cooked
Drain and cool
Put the lemon, vinegar, honey and olive oil in a
screw top jar and shake until combined
Combine coriander, parsley, onion, nuts, capers, currants, cumin,
cooled freekah and lentils in a bowl.
Spoon the dressing over and lightly mix through.
To serve smear the yoghurt over the base of a serving platter.
Pile the salad mix over the top
Sprinkle with pomegranate seeds.