I got to walk at sunrise today – yay! It is a beautiful, sacred time of the day for me. When I get the opportunity to go, I grab it. I have to wait until my husband is here to watch the kids, so I value it even more these days.
Here is a song by one of my favourite artists, Neville Peter:
Here is a quote on the way the mind affects the health of the body:
“The relation that exists between the mind and the body is very intimate. When one is affected, the other sympathizes. The condition of the mind affects the health to a far greater degree than many realize. Many of the diseases from which men suffer are the result of mental depression. Grief, anxiety, discontent, remorse, guilt, distrust, all tend to break down the life forces and to invite decay and death.
Disease is sometimes produced, and is often greatly aggravated, by the imagination. Many are lifelong invalids who might be well if they only thought so. Many imagine that every slight exposure will cause illness, and the evil effect is produced because it is expected. Many die from disease the cause of which is wholly imaginary.
Courage, hope, faith, sympathy, love, promote health and prolong life. A contented mind, a cheerful spirit, is health to the body and strength to the soul. “A merry [rejoicing] heart doeth good like a medicine.” Proverbs 17:22.”
(From ‘Ministry of Healing’ Chapter 18 http://www.whiteestate.org/books/mh/mh18.html)
Crumble is so easy to make, and even easier to eat. I can’t seem to get a picture of it before it gets eaten. I just chuck some canned fruit into the base (fresh fruit can be used too, I just add some cinnamon, and a tiny bit of raw sugar). Fruits that work well include peaches, pears, apples, berries, and pineapple. The fruit canned in juice are preferable to ones in syrup, as they have a heap less sugar. The topping is made from oats, coconut and a bit of flour (gluten free option – use only coconut with gluten-free flour) and raw sugar mixed with oil/margarine/butter, cinnamon/mixed spice and a pinch of salt.
Topping: (make larger/smaller according to size and taste)
1 cup oats
1/2 cup shredded/dessicated coconut
1 pinch salt
2 heaped tablespoons of flour (wholemeal/atta/stoneground if possible)
1 tsp cinnamon/mixed spice
1/4 cup raw sugar
1/4 cup oil/marg/butter
Mix it all up, chuck it on top and bung it in the oven at a moderate temperature until it looks nice and golden brown. Best served warm.
I love this combination with fried marinated tofu, tossed in celery salad and a bean mix. It is really great garnished with something crunchy – like crunchy noodles or roasted sunflower seeds. ‘Mr Chile’, (my husband) introduced me to the proper way to make celery salad. He cuts off the tough outer skin from all the stalks (only from the outside of the stalk, not the concave part/inside), then finely slices the celery and dresses it with olive oil, lemon and salt (fresh crushed garlic optional). It is a delicious, crunchy salad that combines so well with other healthy proteins. It is also wonderful with avocado 😉
Who can beat a strawberry smoothie? I only use four ingredients – strawberries, 1 ripe banana, milk, and one tablespoon of a liquid sweetener. (I also love adding vanilla but I have just run out of it). To enhance the colour I found a couple tablespoons of grated beetroot deepen the desirable pink colour. (It requires a lot of strawberries to make it bright pink otherwise). I buy strawberries on special, wash and remove the green bits, then chuck them in freezer bags and freeze them for when I need them, otherwise they go off pretty quickly.
Multi-coloured chips are a fun way to encourage kids to eat more veges. I tried making them with regular and sweet potatoes. They are also great with a few beetroot ones. To get a crispy result they should first be soaked in water or boiled for a few minutes, drained, and sprayed/coated with oil before roasting.