Insomnia is something that can hit us randomly when we have busy minds…or for some it can be a nightly occurrence.
There are many causes for insomnia…from various hormonal imbalances, stress, & stimulants such as alcohol, tea coffee, chocolate, & drugs may interfere with our sleep patterns too. As may late night meals, our restless sleeping partner or….shift work.
Now I can’t claim these Wish Balls will ‘cure’ your insomnia….though I’m sure they will enhance a still & mindful mind…& help to maintain some balance.
Nuts are a protein source to help maintain blood sugar levels plus rich in calcium & magnesium to support your nervous system; the dates are rich in tryptophan & iron…& of course the lavender is a well known herb to settle a restless mind & relax the nervous system.
I WISH YOU a restful sleep……
1/2C desiccated or shredded coconut, with extra for rolling in
1C Macadamia nuts (activated if possible – or LSA if no macadamia nuts available)
1C Cashews (activated if possible)
3Tbsp coconut oil, melted
3/4C Medjool dates (I like to soak mine first into water too)
Endometriosis can be a debilitating problem for many women….pain, heavy bleeding, fatigue etc. This smoothie full of protein rich ingredients, packed with magnesium, selenium, zinc, potassium, iron & antioxidants.
1-2 frozen ripe bananas
1Tblsp cacoa powder (or cocoa if you have – full of magnesium, calcium, iron)
1Tblsp molasses (high calcium, manganese, iron, potassium & Vit B’s)
1tsp moringa powder (high protein, vitamin A, C, potassium & calcium – I have this in stock too now!!)
1C nutmilk of choice (add water to thin out if needed)
Handful of Raspberries (high in calcium, magnesium, Vit C & B’s – great to help menstrual cramps)
Check out this recipe……might be a nice treat for your Valentine?!!
Full of vitamin C , anti-oxidants, magnesium, good fats & protein.
Put into your mini processor 200g strawberries, 1 handful goji berries, 1C desiccated coconut, 1Tbsp cacoa, 2-3Tbsp LSA, 1Tbsp coconut oil & mix thoroughly. Roll about 1 tablespoon of mix into a ball, then roll in extra desiccated coconut to coat. Place in the fridge to set….yum!
Soup is a great thing to enjoy for lunch….or whilst doing a detox…..since it’s easy to digest, full of antioxidants & with the added spices to support your liver & inflammation – why not give this one a go?!! Soups are a great way to add veggies into your kids day?!!
2 Tbsp coconut oil
2-3 carrots, finely chopped
1/2 pumpkin, diced
1 onion, finely chopped
4 garlic cloves, smashed
1.2L vegetable stock
1 Tbsp ginger, grated
2 Tbsp Miso paste
1 Tbsp turmeric, grated
salt & pepper to taste
Melt the oil over medium heat, add in carrots, pumpkin, onion, & garlic. Saute for 10mins, stirring occasionally.
Add the stock, ginger & turmeric, reduce the heat, cover & simmer for 30mins or in a slow cooker till veggies are tender.
Puree the soup using a blender, adding in the Miso paste. Season with salt & pepper.
In Oz…..Christmas tends to be a warm one. So something light & tasty, which is a no-cook no-fuss dessert has got to be a winner!!
This treat will satisfy the sweet tooth & health conscious alike – full of magnesium, calcium, zinc, good fats, anti-oxidants, & protein. 🙂
1/4 C sunflower seeds
1/4 C linseeds/flaxseeds
1/4 C macadamia nuts
1/4 C almond meal
1 Tbsp chia seeds
1/2 C pitted dates, soak in bit water
1/2 vanilla bean, seeds scraped
1/2 tsp ground cinnamon
1.5-2 Tbsp coconut oil
x2 400ml cans coconut cream – chill the tins in fridge overnight.
1 C mixed berries
Chill down the mixing bowl in the fridge, which you will whip the cream in.
To make the base, put all ingredients together in food processor & process until smooth. The mix should stick together when pressed – but not too wet. Add extra coconut oil if not holding together, or more almond meal if too wet.
Divide the mix into four individual tart tins…..or I love using a large silicone muffin tin. Press the mixture up the sides firmly to form a tart shell. Put into the freezer to firm up the bases.
Open the chilled coconut cream tins & whisk up with electric beater until soft peaks form.
To serve, take the tarts cases out of freezer & remove from tins/trays. Gently spoon in the whipped coconut cream & top with berries. Delicious!!
Recipe by Luke Hines & Scott Gooding from their “Clean Living: Eat Clean All Year” recipe book.
Personally I love the taste of Chai…..the spices drag me in! Now I rarely do dessert – normally maybe a few times a year when friends may come around for a dinner. I think I might try this one out next?!?
Chai Creme Brulee
400ml coconut cream
125ml almond milk
1Tbsp rice malt syrup/honey/agave (maybe a little less)
1 chai tea bag
1/2 cinnamon stick
6 whole cloves
4 cardamon pods, bruised
1/2tsp vanilla extract
1 tsp agar agar
1/3C coconut sugar
Combine coconut cream, almond milk, rice malt syrup, tea bag, spices & vanilla in medium saucepan over heat….bring to simmering heat but don’t boil.
Strain off solids, reserving the liquid.
Place agar agar in small bowl & ladle over coconut mixture.
Stir well, then slowly pour back into saucepan – stirring well until dissolved.
Pour into ramekins & refrigerate for 3-4hrs or until set.
To serve, cover with coconut sugar & place under grill set to high until caramelised, or use a blow torch.
Recipe from Lee Holmes – Eat Right for Your Shape.
I’m late, I’m late, I’m late…..for a very important date…..with MYSELF!!!
After our great success in Darwin, Dee & I would like to share this amazing night with those in Katherine. It’s an opportunity to treat yourself to a fun, insightful & reflective night with like minded people!!!
We will be looking to hold our “LOVE Yourself Tea Party” on the Friday 21st October from 6:30-9:30pm.Cost is $25 which includes organic herbal tea & nibbles.
Please contact me to secure your attendance…Kristy: 0411 378 997