Healthy Eating

Get away from you desk for a few minutes and do a few easy yoga stretches with me online via Zoom. If interested, email me on dianasg1966@gmail.com for the Zoom link. Once you have it, its the same link each weekday.

#yoga  #yogaforstrength #yogaformobility #yogaforbalance #selfcare #community #lockdown #lockdownlife #freestuff #freeyoga #onlineyoga #zoomyoga #youarenotalone #insta #instagood #instafit #instayoga #wellness #health #staysane #stretchitout

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hi everyone!

Something to cheer you up in these dark days – an easy recipe to follow and you’ll have yummy biscuits to comfort you for a few days.

150g butter; 2tbsp golden syryp; 2 tbsp milk/oat milk; 150g wholmeal flour; 2 tsp baking powder; 230g porridge oats; 90g molasses sugar (really works best)

Recipe: Heat oven to 150 degrees celsius (fan). Line a couple of baking trays with greaseproof paper. Melt the following in a saucepan: 150g butter; 2 tbsp golden syrup; 2 tbsp oat/regular milk; 90g molasses or soft brown sugar. Heat for a couple of minutes until all melted into a syryp. Add it to the following dry ingredients: 150g wholemeal flour; 2 tsp baking powder; 230g porridge oats. Mix well with a wooden spoon. Wet your hands and roll mixture into little balls , place onto baking trays and press down with a fork or your fingers into a round flattish shape (not too flat). Well, the flatter you make them, the crispier they’ll come out. Bake for 14 mins or so for a chewy texture; bake for longer (over 20 mins for a crispier, crunchier texture). Check on them to see when you want to take them out – soft and chewy or crispy and crunchy.

#cookies #healthysnack #insta #instagood #healthycarbs #oats #postyogasnack #preworkoutsnack #postworkoutsnack #trailfood

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Season’s greetings everyone!

Breaking news: YOGA and BARRE workouts now available to book with me via my website: www.slowandsomaticyoga.com.

Yes, you can eat another mince pie – because, by joining me for a Barre workout,  you can  STRENGTHEN your body, TONE your arms, LIFT your butt, FLATTEN your abs and all whilst BURNING fat.  So, why not book to join me for a BARRE workout after the holiday season – a low-impact, high intensity workout designed to strengthen, tone and sculpt the whole body. In addition to building strength, the full body workout also develops BALANCE, POSTURE, AGILITY, MOBILITY and FLEXIBILITY. Even if your primary focus is on getting ready for a race, BARRE is a great and fun form of cross-training to maintain strength and all-round fitness. Personally, my balance, running and cycling have improved since including BARRE into my weekly routine. A big hug from me to you.

#barre #morebarre #yogaandbarre #yoga #yogarecordings #postChristmasworkouts #totalbodyworkout #crosstraining #balance #strengthtraining #barreworkouts #somatics #yogaforstrength #yogaformobility #yogaforbalance #perimenopause #fitnessforwomen #fitnesstomusic  #fitnessformen #danceandworkout #dancetogetfit

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Kale, Carrot, Turnip, Tomato and Potato Soup

I created this recipe using veg I had in the fridge – and its not bad! Enjoy with a slice of Heart of Nature bread toasted, topped with cottage cheese and slices of gherkin (Biona brand is very good).

5 large leaves of kale (stalks removed) OR 5 handfuls of pre-chopped kale from a supermarket
2 large carrots (peeled or scrubbed)
1 onion (peeled)
1 medium sized turnip (peeled or scrubbed)
2 large potatoes OR 4 small potatoes
1 tin of tinned tomatoes (400g – the same size tin as a tin of baked beans)
250 to 300g of veg or chicken stock (I used chicken stock)
Olive oil
¾ tsp of Himalayan or Rock salt
Pinch of pepper to taste
¼ tsp turmeric powder
Pinch of nutmeg

• Chop the kale and onion finely (I use a Magimix food processor) and saute in a generous amount of olive oil on low heat for 5 minutes
• Chop the rest of the veg finely (in the food processor) and add to the kale and onion in the saucepan
• Immediately add a good splash of water so that the veg doesn’t stick to the bottom of the saucepan and add the stock
• Stir for a minute and top up with more boiled water until you get the right consistency for your soup.
• Cook on low heat for 20 minutes.
• Allow to cool for a few minutes before serving