Post archive

      HERE IS THE TOOLBOX

                       FOR

      YOU TO OPEN AT LAST!

THE TOOLBOX IS FINALLY PUBLISHED

THE TOOLBOX HAS FINALLY ARRIVED!

Publishing always has its ups and downs, but at last The TOOLBOX is in my hand and available for you to purchase.

If you go to the Paypal option you will see that you can either buy it for $12 as a single copy OR receive it as a FREE COPY with FREE POSTAGE with a purchase of my Mindwork book.

 

Look at my current courses to see if you would like to learn more about either food combining for optimum health or coping with a life change such as job loss, move, retirement, quitting a bad habit or simply feeling stuck and unable to move your life in any direction.

 These courses and books are based on my life experience of working through bowel disease, job loss and feeling stuck in a void with seemingly nowhere to go.

 

It doesn’t matter what you are experiencing, it is possible, with the right tools to start building a foundation for your new ‘house’ or ‘life’ and create a lifestyle that will be strong and well balanced with a sturdy frame constructed to withstand any storm. Just as a builder prepares the framework for a house, we all need to prepare a framework that will hold our own particular ‘house’ together in times of bad weather when we are confronted with challenge and change.

 

‘We rise to great heights by a winding staircase’

Francis Bacon

 

‘The best thing about the future

is that it only comes one day at a time”

Abraham Lincoln

 

I wish you great success in your new building project, whatever your Grand Design may be.

Looking forward to meeting you in the future to show you some tools from my toolbox!

Happy constructing!

Jo   (a.k.a Blissful Bowel)

 

The TOOBOX IS ALMOST READY TO BE OPENED

JULY BLOG

As with building a house, publishing also has ‘character forming’ delays!

My new book, ‘The Toolbox’ will definitely be available by 31st July for purchase online and as a FREE COPY for those of you who purchase my Mindwork book.

I am also giving a FREE COPY to each participant who takes part in my Mindwork course ( see courses section for dates and venues).

 

I have been busy adding some ‘delicious delicacies’ to both my courses and looking forward to meeting some of you at my first venue at Leongatha Community House on 6th August.

It has been the month of earthquakes and floods in South Gippsland. Just the right conditions for a warming fish stew!

 

Fish Stew with Tomato and Basil  (A protein based meal )

 Eaten with salad, this comprises an 80°-20° alkaline-acid meal )

Serves 4

1 tblspn olive oil

1 leek, washed and finely sliced

2 sticks celery, sliced

2 cloves garlic, crushed

1 fennel bulb, finely sliced

1 X 400g tin diced tomatoes

2 cups fish or chicken stock

1 cup white wine

800g fish fillets ( firm, white fillets, flathead or ling)

OR...a good, chunky marina mix

1/3 cup chopped, flat leaf parsley

Finely grated zest of 1 lemon and 2 tblspns juice

·       Heat oil in a heavy-based saucepan over medium heat.

·       Add leek, celery, garlic and fennel and cook for 10 minutes.

·       Add tomatoes, wine and stock and bring to the boil.

·       Add fish and simmer for 10 minutes.

·       Stir through parsley, lemon zest and lemon juice.

·       Season to taste

·       Serve with a green salad.

 

WATCH OUT FOR 'THE TOOLBOX'  !!!!!!!!!!!!!    PUBLISHED SOON!!!!!!!

I have fallen behind in my blog because I have been writing daily ALL  LAST  MONTH from dusk to dawn!

I have just posted my new book, ‘The Toolbox’ to the design artist and it should be available to you all by the end of JUNE!

It is a book of 100 tools to help anyone who is going through a life change, whether it be ill health, job loss, retirement, quitting a bad habit or finding yourself in what I call a ‘void.’ It is based on the 5 keys I use in my life to create balance, as seen in my Mindwork book, plus another 95 tools to help you cope with change. I have been through all these life changing situations, (with the exception of retirement) and want to pass on the positive strategies that have launched me onwards to help you with your own particular issue. This book will be FREE to anyone who purchases Mindwork, as the two books will work together.

WATCH OUT IN THE COURSES SECTION FOR MY TERM 3 COURSES AND VENUES!!!!!

Today I needed a quick lunch for a busy day and decided to cook a simple, one serve hot dish......2 eggs in a nest!  Here it is......perfect for a quick protein fix!

Two Eggs in a Nest  (a protein based meal.)

2 eggs

3-4 cherry tomatoes, sliced

3-4 button mushrooms, sliced

a handful of crumbled feta cheese.

1 teaspoon of chopped basil

Sea salt and pepper

 

Grease or spray a small ramekin dish with olive oil.

Mix all ingredients, except the eggs in a small bowl.

Spoon half the mixture into the bottom of the ramekin.

Break the two eggs on top of the mixture.

Add the other half of the mixture on top.

Bake in a moderate oven for 12-15 mins until eggs are just set.

Serve and eat hot!

ITALY REVISITED

ANOTHER BIRTHDAY

It’s my birthday today, and I am celebrating another age to enjoy! It is cold, wet and windy at Venus Bay....but I am going to indulge myself and make a cake. This will tip the alkaline balance, but it is important to realize that the beauty of food combining is the ability to be able to indulge yourself every now and then and get back on track quite quickly.

My cake recipe is an Italian grape cake. This time last year I was in Florence, eating a fabulous Italian meal in a little cafe on the Pont Du Vechio for my birthday. So, I will regain the flavour and atmosphere by baking an Italian cake.

 

Italian Grape Cake

100gm softened butter

1 cup packed soft brown sugar

3 eggs

Finely grated zest 2 oranges

Finely grated zest 2 lemons

1/3 cup marsala or other dessert wine

¾ cup olive oil

1 ½  cups plain flour

1 teaspoon baking powder

1 cup halved and seeded grapes

½ cup pine nuts

4 teaspoons raw sugar

 

Preheat oven to 180.°

Grease and line a 23cm spring-form pan.

In a bowl, cream butter and sugar.

Add eggs one at a time.

Add zests.

In another bowl, combine wine and oil together.

In another bowl, sift the flour and baking powder together.

THE PRINCESS IN VENUS

A ROYAL CELEBRATION

YES!  I did celebrate THE WEDDING( with an Englishman who hails from a little village called Debenham in Suffolk.)  We had our celebration in Venus Bay, Victoria, because that is where we now both live!

And what a celebration it was! We did partake of some sparkling champagne and also a dessert that will not be mentioned, but our main course, although being English in itself, was combined well with some tasty vegetables!

I relented and made Yorkshire pudding for my honoured guest, as he could not have coped with the absence of this English icon.

A great night was had by billions of well wishers ....what a magnificent influx of positivity to the planet! I was so excited by the entire event I left copious quantities of my white boa all around the house as I danced from one corner to the next. (Mind you, I haven’t had champagne for some time!)

 It took me 2 hours to vacuum every feather up the next day.

I hope you enjoyed this heart warming event as much as I did. I don’t think you have to necessarily be a Royalist to enjoy an occasion radiating such love and Good Will.

Anyway, here is the main course.

 

BEEF WITH GARLIC MUSHROOMS, GINGER GREENS AND BAKED TOMATOES

A cut of beef to suit  ( we had an rib fillet roll)

Olive oil

Sea salt and pepper

1 tablespoon butter

2 cloves garlic, crushed

3cm ginger (cut into thin matchsticks)

2 onions (cut into pieces)

100g mushrooms

50g broccoli florets

50g green beans, halved

50g zucchini, diced

½ red capsicum, sliced

 

Heat oven to 180°

Season the beef by rubbing in seasalt and pepper

Place in baking tray and add a dash of oil to bottom of tray.

Add 1 onion (cut in pieces) around beef.

Place in oven and cook ( well done: 30 mins for every ½ kilo )

Pour a little water in base of tray and baste beef every now and then to keep moist.

When cooked to suit, remove from oven and place on tray to rest for 15 minutes. ( you can cook other dishes while meat is resting).

Mushrooms

Place butter in pan and slowly melt.

Add garlic and mushrooms

Cook until tender

In a steamer, place the green vegetables with capsicum and ginger strips.

Steam until bright green, hot, but firm.

Serve all dishes with a side jug of gravy or tomato based sauce.

REMEMBER: MEAT IS A PROTEIN, SO FOR FOOD COMBINING----NO STARCHY VEGETABLES.

If you want the best combination, do not have the gravy!

 

Until next week,

A quick look at the meaning of Kate’s wedding bouquet

 

Hyacinth for constancy of love

Lily of the valley for the return of happiness ( emblem of marriage)

Ivy for fidelity and friendship

AND OF COURSE.......Sweet William.

 

             Think of something meaningful for your mum on Sunday

 

                                                     warm wishes,     Blissful Bowel

BACK TO WORK

 

 The weather is absolutely divine today, but it is back to work for many of us after an unusually longish Easter break. It is also back to school for thousands of children for a long winter term.

I am writing in my new sunroom extension with the sun pouring in and the sound of waves droning in the background. It is quiet again in Venus bay as all the holiday makers have departed and our tiny coastal paradise exudes it’s normal tranquillity interrupted only by the sound of an occasional car and the backdrop twitter of resident birds.

 

      The recipes for this week involve the use of potatoes.

Potatoes are the only starchy food apart from sweet potatoes and sweetcorn to supply a substantial amount of vitamin C. Potatoes are an outstanding source of potassium, partly because the usual portion size is at least 200g. They are also a source of vitamins B1 and B6. They provide a pretty good nutritional package. Steamed, boiled or baked they are one of the most appetizing and versatile of all vegetables.

Following food combining principles, it is important to eat potatoes with non-protein foods.

Here are two tasty potato based snacks that you can eat as a starch meal.

 

Potato, zucchini and herb fritters

2 medium potatoes  ( 400g) peeled and coarsely grated

3 medium green zucchini, ( 360g) grated coarsely

1 medium brown onion grated coarsely

½ cup organic, wholemeal self-raising flour ( OR gluten free flour )

3 eggs beaten lightly

1 tablespoon finely chopped fresh mint

2 tablespoons finely chopped fresh basil

½ teaspoon cracked black pepper

Olive oil ( just enough for shallow frying)

Optional:  yoghurt and mint for ser

Squeeze excess liquid from potato, zucchini and onion by using absorbent paper.

Combine potato, zucchini, onion,, flour, egg, mint, basil and pepper in a large bowl.

Heat oil in large frying pan and brown tablespoon amounts on both sides.

Place fritters on oven tray and bake in a hot oven, uncovered for about 10 minutes or until crisp and cooked through.

Serve with yoghurt and mint.

Spicy Potato Wedges with Natural Tomato Sauce

5 medium potatoes ( 1 kg)

1 tablespoon olive oil

2 cloves garlic, crushed

1 teaspoon sweet paprika

Pinch of hot paprika

½ teaspoon ground cumin

1 teaspoon sea salt

Pinch of cracked black pepper

Tomato Sauce

2 teaspoons olive oil

1 small brown onion ( chopped finely)

1 clove garlic crushed

1  cup tomato puree or passata or freshly diced tomatoes

Tiny pinch hot paprika

1 teaspoon finely chopped basil

For sauce: Heat oil in small saucepan.

Cook onion and garlic until soft then add other ingredients. Simmer until mixture thickens  slightly.

Preheat oven to hot.

Cut unpeeled potatoes in half and cut each half into 3 wedges.

Combine wedges with remaining ingredients in large bowl.

Toss with a dash of oil.

Place on oil sprayed oven tray and bake uncovered for about 25 minutes until brown and tender. Turn occasionally to stop sticking.

Serve with tomato sauce in a dipping bowl.

ONE FISH

TWO FISH

NEARLY EASTER

GOOD FISH FOR GOOD FRIDAY

This Friday is certainly the day to think about a fish dinner. Even if not for religious reasons, it is lovely to have ritualistic family meals during the year and we have always had hot cross buns and fish on Good Friday.

I think it sad that there have been buns in the shops for weeks on end, but I don’t eat them before their ritualistic day.

Here is a recipe from my friend Carla who lives on the Gold Coast.

She gave me this recipe when she lived in Bermagui, a sleepy little fishing village in N.S.W.

 

Carla’s Fish

Fish for 4 ( fish fillets or flathead tails)

1 small red chilli, chopped finely

1 clove garlic, chopped finely

2 spring onions, chopped finely

1 tablespoon lemongrass, ( tube or fresh, chopped)

½ teaspoon turmeric

2 tablespoons sweet chilli sauce

2 tablespoons lime juice

1 tablespoon fresh coriander, roughly chopped

½ cup coconut cream

 

Place fish in a wide, shallow sided, casserole dish

Mix all other ingredients in a bowl and pour over fish.

Bake in oven 180° for 20 minutes.

Serve with steamed green vegetables or salad for an 80%-20% Alkaline-acid meal.

 

May you have a safe, happy, healthy Easter!

Warm wishes,   Blissful Bowel

 

 

THAI CHICKEN CURRY.....YUMMO!!!!!!!

AN AUTUMN DISH

The mornings are cold and frosty and the days deliciously warm! The sense of autumn is beginning to pervade the environment. I can hear the chickens yacking to each other next door. It must be time for a tasty chicken curry!

Thai Chicken Curry ( this recipe for 4)

This is a protein based meal (CHICKEN), so...... no starches or starchy vegetables to be included.

A splosh of olive oil

300gm chicken breasts

curry paste to your taste ( mild or hot)

1 onion, thinly sliced

3 cups vegetables ( cut into strips)

red capsicum, broccoli, bean shoots, bok choy, zucchini,

1 tablespoon flour

375ml can coconut milk

2 tablespoons chopped coriander

 

Heat oil in pan over high heat. Add chicken and curry paste. Cook 2-3 minutes until chicken is browned.

Add onion and vegetables. Cook for 3-4 minutes, stirring occasionally.

In a bowl, mix coconut milk and flour.

Add to pan, bring to boil and simmer for 1 minute.

Stir through coriander and serve.

 

 

END OF MARCH

END OF MARCH

Luscious Lamb Steaks

Another bleak and blowy day, lots to do inside, so tonight I will choose a protein based meal....... a QUICK, spicy steak dinner!

I am not a vegetarian, but would only have red meat once or twice a month. Every now and then I feel like a ‘shot of red’ and a glass of red to accompany it.

So I think tonight’s the night!

 

1 steak per person

olive oil

Sauce

500g fresh tomatoes or

1 tin of organic , diced tomatoes

fresh chilli to taste

garlic

a scatter of olives or capers or both

½ cup chopped parsley

green salad or steamed greens as accompaniment

( remember.....no starchy vegetables or foods with this protein meal).

So...NO rice, couscous, polenta, potato, pumpkin, carrots, parsnip.

 

Spray or drizzle a little oil in a large frying pan. Sear steaks on both sides ( 1-2 minutes) on medium high.

Remove and let rest.

Add chilli, garlic and tomatoes to pan, bring to boil and then lower heat and simmer for 5 minutes. Add olives and/or capers and parsley.

Place steaks on plates, pour over sauce and serve with accompaniments.

QUICK! EASY! Sooooo....TASTY!

ENJOY........and remember, 1 glass of red wine is an anti-oxidant!

 

FOURTH WEEK IN MARCH

FOURTH WEEK IN MARCH

Tis Sunday morning and I have just woken up with one thought and one thought only in my mind.....THE BLOG!

 This week is nearly over and I have been so busy with my course program, renovating 2 rooms and catching up with distant friends, that I have neglected to write my weekly yak and recipe.

It is bleak and overcast and a day for a protein meal to follow an afternoon beach walk.

What better food than a heart warming fish soup.

I will invite 3 friends over to share my brew!

Add lots of alkaline forming greens to create a delicious 80% alkaline 20% acid forming protein based meal.

 

Heart Warming Fish Soup ( 4)

2 litres fish stock

1 tablespoon olive oil

2 red onions, sliced

4 cloves garlic, sliced

1 teaspoon baby caper

4 anchovy fillets

½ teaspoon chilli flakes

400g fresh or canned tomatoes, diced

1 zucchini, diced

500g white fish fillets or a ‘good’ chunky seafood marinara mix

1 bunch basil leaves, chopped.

Extra’s to add: ( be creative with alkaline forming additions)

bok choy ( chopped), beanshoots, red capsicum (sliced)

 

 

Heat a little oil in pan.

Lightly sauté onions.

Add garlic, chilli flakes and ‘mash in’ anchovy fillets’.

Pour in fish stock.

Add fish, baby capers, tomatoes and zucchini.

Simmer for 3-5 minutes on low heat.

Add extras for 3 mins.

Serve in large bowls!

 

Remember: this is a protein based meal, so you can’t have a starch with it i.e no crusty bread!

 

Let me know if it warms the cockles of YOUR heart!

 

 

 

WEEK 3 MARCH: A plod on the beach / A broccoli breakthrough

BERNARD BROCCOLI IS WAITING!

WEEK 3 MARCH 2011

I am on a mission this month to walk at least 4 times a week, preferably along my beautiful Venus Bay beach. Here is a photo that I took at 7 o’clock this morning as I plodded through soft, sinking  sand, with only the company of the gulls to share the experience. GREAT LEG WORK, (THOUGHT I ) as I pounded through the heavy, sponge like stuff! Just one of those ‘tidal things’ I guess!

I have been reading about vitamins and minerals in foods this past week and found several references to anti oxidant compounds called phenols found in a variety of food sources.

Probiotics ( good bacteria) love phenols. They feed off them and produce fatty acids as waste material. These acids slow the growth of dangerous bacteria such as e coli.

These healthy phenols are found under the skins of fruit and vegetables and in nuts, herbs and spices. The highest dietary phenol count per weight, comes from legumes: beans, lentils, peanuts. So make some hummus and split pea soup ( see a tasty hummus recipe in my bodywork book).

Phenols are also found in red wine and DARK chocolate.

( THESE ARE GREAT TREATS! )

One excellent anti oxidant combination comes from combining tomatoes and broccoli.

      Broccoli is a super food containing vitamins A,E and folate, calcium and iron. I toss all my greens in a little olive oil and lemon juice when cooked so that the iron will be more easily absorbed.

      Tomatoes are loaded with lycopine and also iron, potassium, and vitamins C and E. They have four chambers and are red, just like a heart. They are a pure heart and blood food.

       Here is a quick, easy tomato based sauce recipe, using these two foods that can be served with a protein meal, such as meat, chicken or fish or over a jacket baked potato or in a pasta dish.

(Reduce recipe cooking times for fresh tomatoes for a better taste and more vitamins.)

Ingredients:

olive oil

1 onion ( finely diced)

1 -3 garlic cloves finely chopped.

chilli (  to taste)

ginger (grated)

broccoli ( 1 head cut into florets)

250g tomatoes or tin of reduced salt, diced tomatoes.

Mushrooms

( you may add other vegetables such as zucchini, capsicum or bok choy).

 

Splash a dash of olive oil in a pan and sauté onion until soft.

Add garlic, chilli and ginger.

Cook for 1-2 minutes

Add broccoli and tomatoes and other optional vegetables.

Simmer for 5-10 minutes

Add mushrooms and cook for 5 minutes.

Serve with protein or starch meal of your choice.

 

May you have a week full of energy and a boosted immune system.

                      Until next week,

                                              Great Health,   Blissful Bowel

 

SECOND WEEK IN MARCH: A WARM CURRY

   To follow on from the lentil theme of last week.....here is a delicious  RED lentil and pumpkin curry that will warm you to the inner core!

This is the dish I am making for my fantastic group at Mitchell House Wonthaggi next week. We are having a shared feast with an alkaline ‘thrust’!

A BIT ABOUT PUMPKINS

These golden gems are easy to grow, being drought resistant, and are symbols of fertility every harvest. The orange flesh is the source of health benefits such as potassium, vitamin C and vitamin E. These 2 vitamins and the carotene component are strongly linked to a lower risk of cancer, heart disease, stroke and cataracts.

Pumpkins should be a regular source of food and can keep for weeks.

Remember they are a starchy vegetable and should not, in accord with food combining principles be eaten with a protein food.

As we saw last week, lentils are comprised of part starch and part protein and combine better with starch foods than high protein foods such as meat.

Pumpkin and Lentil Curry

olive oil

1 brown onion (finely chopped)

¼ cup curry paste

600g pumpkin ( peeled and cut into bite size  cubes)

400 can organic, diced tomatoes

½ head cauliflower ( cut into florets)

1 cup red lentils ( rinsed)

100g spinach leaves

1 cup frozen peas (thawed)

fresh mint or coriander to serve

optional:

brown rice

 

Cook onion in a little olive oil for 5 mins, until soft

Add curry paste and stir through onion.

Add pumpkin, tomatoes, cauliflower, lentils and 2 ½ cups water.

Bring to the boil, reduce heat, cover and simmer for 20-25 mins. Until tender.

Stir occasionally, adding water if necessary.

Stir in baby spinach and cook until wilted.

Optional:

Cook rice and stir through peas.

Add to curry and garnish with coriander or mint.

 

  YUMMO!!!!!!!!!!!!

 

Let me know how it tastes!!!!!!

 

 

 

 

 

A MARCH MUNCHIE!

RECIPE FOR THE FIRST WEEK IN MARCH

What a cold week this is beside a windblown beach with damp feathered birds flying at odd angles across the stormy sky. Hard to believe it is March!

Hello to all my new friends attending my course at Mitchell House Wonthaggi...looking forward to ‘creating cooking’ with you all on Tuesday!’

Here is a Lentil bolognaise dish to eat beside the fire tonight.......

Lentils or pulses:

Following the principles of food combining, it is better not to combine a starch and a protein. So what about the common ‘spag-bol’ with minced meat?

Here is a great replacement that offers far more nutrition and a great taste and can also be used to top a large, hot, jacket potato or ideally...used in a high alkaline forming vegetable curry.

        Like all dried legumes, lentils are rich in useful minerals and trace elements, potassium and folate as well as vital B-complex vitamins. They can reduce risk of heart disease, steady blood sugar levels and help prevent to combat anaemia.

Unfortunately they contain 23.8 per cent protein and 50.8 per cent starch, they are less easily digested than other foods. So.....it is  preferable to eat lentils with alkaline forming foods or a starch food occasionally, but not with a protein.

SCROLL DOWN FOR THE RECIPE........

 

 

 

Lentil Bolonaise:

Ingredients

Olive oil

1 brown onion, finely diced

1 carrot, finely diced

2 stalks celery, finely diced

100g mushrooms, chopped

2 teaspoons cumin

2 cans organic diced tomatoes or raw diced tomatoes

1 can organic brown lentils or raw lentils soaked overnight.

Wholemeal or Spelt pasta or one large potato per person.

Parsley leaves finely chopped

Heat a large pan with a splash or spray of olive oil. Add onion, carrot and celery. Cook for 5 mins until soft.

Add mushrooms, garlic and cumin. Cook for 2 more mins.

Stir in tomatoes, bring to boil, reduce heat and simmer for 10 mins.

Add lentils and simmer for 2 mins.

Cook pasta in pan with boiling water or bake potatoes on tray in oven until tender.

Pour bolognaise sauce over pasta or potato and serve.

Freeze left over sauce for another time!

If you want to add more alkaline to this meal.....serve with a mixed green salad.

 

                     Happy munching!    Blissful Bowel

 

 

 

 

THIS WEEK IS......THE WEEK FOR A LEEK!

Leeks belong to the same family as garlic and onions and share many of their qualities. But leeks have a pleasant blandness that is all their own. Their mild but distinctive flavour lends itself particularly well to warming, winter soups where they combine happily with potatoes, onions and carrots.

Today is wild, windy and wet, not to mention COLD at Venus Bay.....just the day for a hot leek soup!

Here is a recipe you can serve either hot for a cold day or chilled for a hot day!

Maybe the sun will have come out by the time it is cooked!

LEEK SOUP:   Serves 6

3-4 Leeks

1 tablespoon butter

1 brown onion sliced

5 cups salt-reduced chicken stock

1 stalk chopped celery

2 potatoes peeled and sliced thinly

Sea salt and pepper

Pinch of nutmeg.

Chives, optional yoghurt to garnish.

Trim leeks and cut white part only. Wash well and slice thinly.

Melt butter and gently sauté leeks and onion until tender, but not brown. Add chicken stock, parsley, celery and potatoes. Then add salt, pepper and nutmeg. Bring mixture to the boil, cover and simmer for 45 minutes. Cool and mix until smooth in a blender.

To serve hot, reheat after blending and add chives and optional yoghurt.

To serve chilled, chill in fridge and serve in chilled bowls.

Therapeutic properties of leeks (shared with the onion family).

Helps reduce total cholesterol, high blood pressure and raises levels of ‘good’ cholesterol. Helps combat infection and helps cancer resistance. It is also an alkaline forming food.

   You can also consider the ‘LEEK DIET’.....5 GLASSES OF WATER EACH DAY AND A LEEK!!!!! ( only kidding!)

REMINDER: I am speaking at Mitchell House Community Centre on Monday 28th February 10.30-11.30 ring Jan Bourne for bookings.0356723731

A TIP FOR A HOT DAY.......

I spent 4 hours today shovelling and raking stones on my driveway and path up to my house.

WHAT THIRSTY WORK!

Just the time to have a thirst quenching drink!

Take a TALL, COOL GLASS and fill the bottom with iceblocks. Cover the iceblocks with filtered water, a squeeze of lemon juice and a few slices to float in the lemon sea!

Sip it slowly and feel your energy coming back!

In fact, for those of you who loathe drinking water....try this combination and you may be surprised.

I try and drink 4-5 glasses of water before midday and feel an increase of energy for the afternoon.

I also squeeze lemon over steamed green vegetables and salads for not only taste, but better iron absorption.

    We wish you a COOL WEEK.......Lucinda Lemon and Blissful Bowel!

A HOT DAY AT VENUS BAY

A DAY FOR PINEAPPLE IN A COOL BATH!

TODAY IS THE 1ST DAY OF FEBRUARY.......

.......AND  DAY 1 for me to get back on the alkaline track after the festive season of some high ‘acidic hits!’

I had been feeling so well that I gradually slipped into the murky waters of celebratory food, wine and combinations that took me from Blissful Bowel to ‘BAD, BAD, BAD  Bowel!’

So, I began the new day with a walk on my glorious beach AT Venus Bay and a plunge in the ocean.

Just delicious!

I read this week that pineapple and broccoli are good sources of calcium. Pineapples also contain potassium and fibre, excellent for good digestion.

This shows you that there are fresh fruit and vegetables available to you for calcium intake if you are concerned about lessening or giving up dairy products.

In fact, when your body is in an alkaline state, it doesn’t have to borrow minerals such as calcium and potassium from your bones in order to process your food.

 

RECIPE FOR THE WEEK................

 

Here is a COOL TREAT for this first hot week in February:

 

Buy a fresh pineapple and cut off the bottom to keep as a stand in which to place small wooden skewers.

Cut up the pineapple into small squares and thread on skewers with alternate balls of seedless watermelon, rockmelon and honeydew melon.

What a colourful platter for afternoon tea for children or adults!

 

Keep cool and healthy and take time to chill out a little each day!

 

 

  

Nip it in the Bowel Venues:

I will be available to speak to anyone who would like to see me in person at the following venues.

·       Foster Market     9am-1pm Sunday 23rd January Foster

·       Rescue Station    9am-1pm  Sat 29th January  Wonthaggi

·       Guest Speaker Community Lunch Mitchell House Wonthaggi 23rd Feb

                 ( phone Jan Bourne for booking/ enquiries 03 56723731 )

       ALSO.....Guest speaker Mitchell House Monday 28th February 10.30am-11.30am( phone above for bookings)

·       Foster Agricultural Show Sat 26th Feb Foster

·       Inverloch Food and Wine Festival Sat 5th March 10.30-5.30 Inverloch

·       Art and Soul Festival 1770 Sunset Strip Phillip Island Sat 19th March

·       Redhill Market Sat 2nd April Redhill

 

I might have a few friends with me....possibly Skin and his new interest..Lyn Carrot!

WELCOME TO MY BLOG

Welcome to my weekly blog where you will be enthralled with healthy tips, recipes, strategies and techniques to maintain a balanced body and mind.

This week I would like to introduce you to Skin the Lifesaving Banana. He has been on many promotional tours with me and loves travelling and meeting people ( and fruit and vegetables).

In fact, although I have hidden this fact from him for over 2 years......my lifesaving breakfast that gives me a high energy boost and alkaline hit in the morning is the blending of 1 orange and one banana with some iceblocks in a blender.

Try it .....and just see the results!

Here is a photo of Skin on his second tour with me!

Click here for RSS feed