Tips for January: Hibernation

All about hibernation…

Marcel Proust.jpg

All images in this post by kind permission from Susan Licht at Licht Years

Store your food…

  • Stock up on your ‘pantry’ goods
  • Batch cook soups and stews for the freezer.
  • Get out the slow cooker! Prepare food in the morning and reap the rewards later in the day when you may feel less inspired to cook!


Minimise your stuff! Free up the space you relax in… Take small corners of each room, one at a time…clear out the excess. Have a goal of keeping only things you use or love. A cluttered house encourages a cluttered mind!

Space clear with incense to lift the energy. One of our favourites is nag champa, it leaves a lovely aroma for the senses. Don’t sit in a room whilst incense is burning.

Rearrange some of your furniture and objects for a fresh perspective!


Photo by Susan Licht

Hibernation …

Try yoga: the cold damp weather affects the musculoskeletal system. Everything feels a little tighter, making you feel stiff and inflexible. Another thing that pulls your energy down at this time of year. Free some physical tension and feel more energy flow…

Breathe well – download an app to follow guided breathing, just for a few minutes at the end of a busy day. It moves the carbon dioxide and relaxes the nervous system. This helps relax your mind and body, releasing discomfort and generating energy.

Use the long dark nights to just ‘be’. But Instead of just watching more tv – read, listen to music, meditate, paint, craft… all from the warmth of your living room. Get away from your devices and tv, and see how much more relaxed you feel and how the imagination fires up… plant the seeds for spring!

Put a bowl of water under a radiator. The central heating and fires dry the atmosphere. Dry eyes get worse at this time of year making you feel more tired. Moisture in the air helps

Get out in the fresh air… early morning walks are beautiful at this time of year. Late sunrises colouring frosty landscapes… Start your day invigorated before the weather turns!


Basic nutrition…


Photo by Susan Licht

  • Take your vitamin D
  • Eat some raw food before cooked to help your digestion
  • Don’t drink with meals
  • Drink warm or tepid water, not cold
  • Enjoy soups, stews and casseroles…

Spruce up your skin, hair and gums…

Give your skin a treat, moisturise your body with some coconut oil and use it as a hair mask for gloss. Try coconut pulling for oral hygiene. Obviously don’t use if you are sensitive or allergic and always check before use if you have skin, scalp or gum problems.

For personalised seasonal guidelines designed to suit your physiology, lifestyle, tastes, issues and goals call us to book an in depth consultation…

2 recipes this week, to keep you cosy!

Important: Debbie is selecting recipes with combinations of ingredients to inspire your cooking regimes, but while they are healthier choices in general, they will not address individual issues. You MUST make sure that all ingredients you use are compatible with your own individual medical conditions, medications, allergies and goals.

Jamie Oliver: Red lentil, sweet potato & coconut soup


Organic Ingredients

750 g sweet potatoes
2 red onions
½ tablespoon cumin seeds
1 teaspoon ground coriander
olive oil
4 cloves of garlic
1 fresh red chilli
½ a bunch of fresh coriander
125 g red lentils
1 litre organic vegetable stock
1 x 400 ml tin of light coconut milk
1 lemon


  1. Preheat the oven to 180ºC/gas 4.
  2. Peel and cut the sweet potatoes into 2cm chunks, then peel and cut the onions into 2cm-thick wedges.
  3. Place in a roasting tray in an even layer and sprinkle over the cumin seeds, ground coriander and a pinch of sea salt and black pepper. Drizzle with oil, then toss to coat. Pop in the oven for 40 to 45 minutes, or until cooked and golden.
  4. Peel and finely slice the garlic, then finely slice the chilli. Pick the coriander leaves and set aside, then finely slice the stalks.
  5. Place a large saucepan over a medium-low heat and pour in a lug of oil. Sauté the garlic, chilli and coriander stalks for a minute, until lightly golden.
  6. Add the red lentils to the pan. Stir to coat, then pour in the hot stock and coconut milk.
  7. Turn up the heat, gently bring it to the boil, then let it come to a simmer. Cook the lentils for 20 minutes, or until they are completely broken down.
  8. When the veggies are ready, remove from the oven and carefully spoon into the pan. Add most of the coriander leaves, then blitz the soup with a stick blender until it’s creamy but still has a little texture.
  9. Squeeze in some lemon juice to taste and adjust the seasoning if need be. Serve the hot soup topped with the remaining coriander leaves and toasted coconut shavings, if you like.



Organic Ingredients

100g cashews

½ cup BRITA filtered water

25g raw cacao butter

200g coconut cream (top of coconut milk )

3 tbsp melted coconut oil

1 vanilla pod (seeds)

4 tbsp powdered agave sugar or stevia*


  1. Soak the cashews in the BRITA filtered water for 2 hours.
  2. Melt the raw cacao butter over a Bain Marie and leave to cool.
  3. Drain the cashews and put them into a blender. Add the cacao butter, coconut cream and blend until smooth. Add the melted coconut oil with the seeds from the vanilla pod and the powdered sugar and blend again. Blend until is completely smooth like velvet.
  4. Pour the mixture into 2 small ramekins or cups and put into the fridge to set for 6-8 hours or until solid.
  5. Take out the fridge for 1 hour before serving so it becomes a softer consistency.
  6. Garnish with berries or bee pollen for a beautiful finish.

*if using stevia please adjust the quality to taste as stevia is much stronger than agave sugar. If you can’t find either use agave or honey syrup. 

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