Yes, today we are talking about balls. Now that we have your attention, let me tell you, that the kind of balls we are talking about in this blog are energy balls, power balls, energy bites or what ever you like to call them. These little morsels are packed full of good for you fuel and are increasing in popularity on a daily basis. It really isn’t a surprise considering the simplicity and the health benefits. [Read more…]
Recognising when you are happy and remembering what that feels like makes it easier to recreate.
In this day and age, it is very easy to analyse our unhappiness, faults and flaws in order to find the causes and make improvements. Have you ever thought about analysing your happiness?
As humans, we have the ability to observe our emotions, meaning we can recognise our feelings of glee and contentment. This allows us the power to harness and savour these moments and to take time to be grateful for them. [Read more…]
Deck the halls with boughs of holly, Fa la la la la la la la! ‘Tis the season to be jolly, Fa la la la la la la la! As the festive adverts paint a perfect family Christmas, for some the pressures at this time of year can be all too much.
The reality of endless shopping whether trawling the high streets or plugging in and purchasing online, cooking, dealing with relatives, excited children and trying to cram in a very hectic social calendar can result in a stress overload. Beware anxiety is likely to occur. [Read more…]
Find out how to own those early mornings like a yogi.
Ever wondered how our yoga instructors (yogi’s) seem so bright and breezy in the morning whilst bending like a pretzel? Read more to find out how you can brighten up your mornings.
Morning rituals vary tremendously from person to person, culture to culture and also depending upon various situations within one’s life journey. As circumstances change so may your morning rituals to help coincide.
The View Studio’s amazing yogi Sarah, her morning begins with a caffeine kick to stimulate her body and mind in to wake up mode. Sarah also realises the importance of hydration so she combines her caffeine kick with an essential cup of hot water. Sipping both quietly, Sarah gazes into her garden and appreciates this tranquil time of day.
Although summer seems to have passed us by, ripe avocados can still be had, which means creamy guacamole is only a few minutes away.
The key here is to use ripe avocados and add a lot more salt and lime juice than you think you need. The salt and acid of the lime juice will accentuate the delicious texture and flavor of the avocado, making this the best and easiest guacamole you’ve ever eaten.
You can enjoy it alongside grilled chicken or steak, spread it on whole grain toast, or as a snack with corn tortilla chips.
2 small avocados (I prefer Haas, with the dark green/brown skin)
3/4 teaspoon Kosher salt
1. Using a heavy knife, cut the avocados in half lengthwise, drawing the knife around the pit. Twist each half open and remove the pit. This is best done by whacking the blade of the knife into the pit and twisting gently, then pulling the pit upwards and out.
2. Using large spoon, scoop out the flesh of the avocado and place it in a small bowl or a mortar. Break it up into small chunks with a fork or pestle.
3. Add the salt and the juice of half of the lime to start. Mash up the mixture until creamy. This may take some time and muscle, but it’s worth it. When it’s an emulsified creamy mixture, taste it and add more salt and lime juice, as needed. Don’t be afraid to add more of each.
4. Scoop the guacamole into a small serving bowl and place the pit halfway into the mix. This will keep the guacamole from browning too quickly.
Riki Shore creates a wonderful recipe every month for us. She has worked as a pastry chef, a wedding cake baker, and a food blogger specialising in gluten-free foods. She currently works as a personal chef. She can be reached at firstname.lastname@example.org.
Riki Shore has worked as a pastry chef, a wedding cake baker, and a food blogger specialising in gluten-free foods. She currently works as a personal chef. She can be reached at email@example.com.
Roasted Spiced Cauliflower
Here, cumin and coriander provide warmth without being spicy hot, and red wine vinegar brings a little acidic kick. This dish goes beautifully alongside roasted chicken or a grilled steak with herb butter.
1 head cauliflower
1/4 yellow onion
45 ml olive oil
30 ml red wine vinegar
1/2 teaspoon Kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon sweet curry powder
1. Preheat the oven to 200 degrees.
2. Trim the cauliflower into small florets and slice the onion.
3. Place everything on a sheet tray and toss well to combine. Roast in the oven for 30 minutes, stirring once or twice during cooking, until the cauliflower is soft and browned in spots.
4. Top with chopped chives and serve immediately.
Just the ticket for Autumn!