A Note from Natalie
Natalie is the resident writer, but not an expert. For expert advice, please book a consultation with Dr Quinn
Part One: Boost Your Energy for the Change of Season
While we’re all still enjoying the beaming hot days and balmy evenings, it is nevertheless coming towards the end of summer.
Now is the time to explore other ways to boost your energy – techniques and skills you can practice daily to make sure that your rich inner life is easily maintained no matter what the world outside the window is doing.
Experience warming, calming, self-loving and peaceful feelings from your own preparations that you make now.
This week’s post is about boosting your energy systems with the autumn energetic changes.
- Tai Chi…
The art of Tai Chi is about simplicity and balance. A technique for slowing down, removing the complexity of thoughts which can interfere with your natural flow of energy, and irritate you physically as well.
There is a very long history of philosophy behind the practice which is well worth exploring, but the essence which has translated so well is that of balance.
Balance in the body and mind effectively translates to balance in your outer environment.
And since Tai Chi known as the moving meditation, it is especially worth investigating if you struggle to find stillness while forcing yourself to sit still!
‘Tai Chi does not mean oriental wisdom or something exotic. It is the wisdom of your own senses, your own mind and body together as one process’
Chungliang Al Huang,
Philosopher, dancer, performing artist, and Taijiquan master
While much is made of facing the discomfort of change, the most powerful feelings come from when you are genuinely connected to feeling comfortable in your own body: understanding its limits, savouring and nurturing its strengths…
It is a practice that can be developed in many ways, but all of them offer the same gentle and loving experience.
It is a wonderful gift to be solely in charge of your own energy levels and moods – to have all the tools necessary to repair, relax and boost your own wellbeing.
Know yourself, know your body: who you are when are simply yourself, when you are moving, when you find your own personal flow…
Next week’s post in the series: Harvesting the Light
This week’s recipe: Light and delicious for a body ready for for boosting!
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.
Thai Green Curry With A Savoury Mango Salad
RECIPE BY SAMMY HAMILTON at honestlyhealthyfood.com
2 cups brown rice, rinsed
4 tbsp pumpkin seeds
1 white onion, roughly chopped
4 cloves garlic
Salt and Pepper, to taste
3 tsp crushed ginger*
5 tsp lemongrass paste*
2 kaffir lime leaves*
3 large green chillies, roughly chopped with seeds
1 handful fresh coriander leaves
1 tin coconut milk*
½ juice and zest of lime
1tsp coconut oil
200g chestnut mushrooms, sliced
100g mange tout
50g green beans
1 green pepper, sliced
100g kales, chopped
1 mango, diced
2 tsp dried chilli flakes
1 red chilli sliced, for garnish (optional)
Add the rice to a pot with 4 cups of cold water, cover with a lid and bring to the boil. When boiling, reduce heat to a simmer until all water has been absorbed.
Meanwhile, to make the curry paste, blitz half the pumpkin seeds in a blender to a meal consistency. Add the onion, garlic, salt, pepper, ginger, lemongrass paste, kaffir lime leaves, green chillies, coriander, lime juice, zest and coconut solids and blend until smooth. If it’s too thick, add a little more lime juice to taste or a little of the coconut water (save remaining coconut water to one side for later).
In a frying pan/wok, add the coconut oil, mushrooms, green beans, mange tout and pepper, fry for 2-3 minutes. Add the Thai green curry paste and fry for a further 2 minutes before adding the remaining coconut water. Keep on a medium heat for 5 minutes. If the consistency is too thick, add a little water to loosen, 1 tbsp at a time.
In a separate pan, add the kale with 2 tbsp of cold water, a pinch of salt and cover to steam. This should take 30 seconds to 1 minute until just wilted (do not over cook). Take off the heat and mix in the mango cubes and chilli flakes (do this to taste or it may get very spicy!).
Take the rice off the heat, add the other half of the pumpkin seeds, stir in and serve.
Serve each portion of curry and top with the sliced chilli if desired. Ensure that you serve up a balanced amount of green vegetables and mushrooms.
Finally, serve the dish to your friends/family with your kale & mango salad on the side.
Crushed ginger – a handy tip is to store your ginger root in the freezer, this makes it easier to grate and you’ll find it more efficient too!
Lemongrass paste – most supermarkets now stock this and it’s much more cost effective as you won’t use the whole jar in one use and it works beautifully in other recipes like a stir-fry. However, if you can’t find this, use 2-3 lemongrass sticks and omit from the paste, bruise slightly and add at the same time as the coconut water and add an extra 3-5 minutes to the cooking time. Remove before serving.
Kaffir lime leaves – Fresh leaves will be found in the fresh herbs section of a supermarket, otherwise you can use dried kaffir lime leaves. You will get more leaves but will require using more for the desired flavour. Use 5 dried leaves, omit from the paste and add with the coconut water, add an additional 3-5 minutes to the cooking time and remove before serving.
Coconut milk tin – A tip here is to find a tin with both solids and liquid separate, without opening it in the shops this can be difficult to find. Shake the can, if it has a high-pitched sound resembling water in a can, you have the right one, if it doesn’t make a sound or sounds very thick, it may not be divided and will have a thicker, cream-like consistency. If you have coconut milk like this, do not worry, just add the whole tin when making the paste and add water later, in place of the coconut water to create the required consistency.