A little jump gave a BIG bounce

Today is the last day of the "Feel Fabulous in 14". It's been an incredible journey, the group have been fantastic, thank you. 

Everyone is giving such positive feedback; in fact all that I promised. 

• increased energy levels
• reduced stress levels 
• combatting cravings 
• loss of weight
• better sleep
• feeling less stressed 
• able to make clearer decisions
• eliminating sugar
• even clearing up chronic coughs 
• brighter skin

The FB closed page had been abuzz with new recipes, support and tips to keep everyone inspired and motivated to achieve their individual goals. 

Through adjusting and changing a few key areas of each persons diet and lifestyle and adding the herbal and nutritional supplements, people have activated all elimination channels.

Liver

Lungs

Kidneys

GIT

Skin 

I'm really so proud of everyone for taking the leap and committing to this program for two weeks of their life. Well done. 

Some compliments I've received, which just make me smile;

'I feel great, thank you very much' 

'I have noticed lots if changes and feel fantastic, and it wasn't as difficult ad I thought'. 

'It wasn't too difficult'.

'It's cleared up a chronic cough'.

'I've lost weight, thank you, I feel great'.

'I feel clear, lighter and brighter'.

'People have commented on my skin and me looking fabulous (on my tired day too'.)

'I'm going to implement these changes daily, I feel so good'.

'I've lost my craving for coffee and I’m going to abstain from it'.

I want to say, thank you. You have all taken responsibility for your health, and your life, I congratulate you for taking the step towards health being life. 

For those that missed out, I will be conducting another group detox in feb/march next year. So keep it in mind and jump onboard 

Midweek Mates - Super Spring Salad

Andrew Sibley : Cleansing

I have a very good old friend - Jake Hoerner - we have eaten a lot together over the years, he has decided to share a really simple yet effective Super Spring Salad, it's perfect for these warm Spring days as a side or a lunch delight. It’s fresh, full of phytonutrients, beta carotene, Vitamin A, Vitamin C, Iron, EFA’s and a bit of Protein.

Jake is a very busy man, he is the director of Kick Gallery a contemporary art gallery in Peel St, Collingwood, he lives his life on the run so loves this salad as it's 'bit of this bit of that...Shazaam!'

Recipe 

Carrot, Beetroot and Pine nut Salad 

3 Carrots 

1 Beetroot

50 grams of Pine nuts

Lemon

Tahini

Olive oil 

Salt & Pepper

‘This is a great salad that tastes healthy and is healthy!’ 

Grate the carrot and beetroot and then mix in a bowl until it is a combination of orange and purple is relatively even. Then in a separate jar or glass combine the lemon juice, olive oil, salt and pepper and stir - the quantity is relative to the amount of carrot and beetroot in the salad - and then add a dab of tahini to give an additional nutty flavour to the salad dressing. Pop in the pine nuts at the end and stir through and then shazam, Healthy Salad!

Let us know if you give this a go and what you think? I love it. It’s fresh, fun, light and flavoursome – a great side or lunch - Enjoy

If you are free this Thursday Kick is presenting one of Australia’s greatest living artists Andrew Sibley he has one many awards through out his career and it is a must see show – and tell Jake you loved the salad!

Andrew Sibley: Facial Terrain Passive 1971

Andrew Sibley: Facial Terrain III

Kick Gallery presents,

Andrew Sibley

Pivotal

Opening 6-8pm Thursday September 26 2013

To be officially opened at 6.30pm by Tim Abdallah | Head of Art | Menzies

Exhibition runs September 24 – October 12

Pivotal is the second exhibition of the work of Andrew Sibley at Kick Gallery. Once again this important exhibition highlights this pioneering artist’s exploration of ideas relating to the human condition and people’s relationships to each other. They are at times challenging in terms of subject, on other occasions full of whimsy and humanity, what binds the entire set of works is there unmistakable virtuosity.

The second of a series of exhibitions in the coming years that look back to look forward on how Australian art has developed, Pivotal continues to reaffirm and reassert Sibley’s preeminence as a modern Australian master.

Food For Fuel - it's really that easy

image FB

Modern diets are a major contributor to acidity in the body as they contain more acid producing foods, this in turn makes you feel sluggish, and slow, it makes your mental clarity cloudy and doesn't give you the best start to your day or give you the best advantages in life.

Alkalise your body, be the BEST you can, I recommend: 

Daily

•   Eat at least 6 serves of seasonal vegetables

•   Eat 2 serves of fresh fruit in a variety of colours

•   Eat 3 serves of protein including fish, eggs, lean meat & legumes

•   Include 2-4 serves of raw nuts, seeds & cold pressed oils

•   Limit grains & dairy products as these are acid forming

•   Drink at least 2 litres of  filtered water

It really is that EASY - Life is really simple if you get rid of the crap blocking your was including the acid fuelling food. Eat right and get the most out of LIFE

Friends on Friday - Frankie and Ray

I met this fun and vivacious women once at the design and craft markets that I sold my handmade skincare at, she was FUN, quick witted and interesting! I really looked forward to meeting Jo on these occasions and she made great stuff, I have a few of her hand knitted scarves and I love her cushions too. 

Her label is Frankie and Ray, you can check out her stuff here. She’s just come back from an awesome trip around the US which I was following with envy via instagram take a peak. 

Jo has shared not only a delicious recipe but it’s totally nutritious, full of omega 6’s essential fatty acids (EFA), garlic which is great for your immune system, thyme from the garden makes it full of anti-oxidants and phytonutrients. 

She says; ‘This recipe is a way of eating lovely fresh fish, while still feeling like you're eating a warming and comforting meal. Something that is such an enjoyable thing during the long and cold Winters of the coast!’ 

Did I mention she lives on the beautiful south west coast of Victoria, where she spends her days designing and making her small range of women's clothing and accessories, and occasionally some home wares for her label Frankie & Ray. 

SLOW COOKED LEEKS WITH ATLANTIC SALMON AND PEAS

SERVES 4

80ml extra virgin olive oil

Plus extra, for frying

3 cloves garlic, sliced

3 leeks, trimmed, washed, and finely sliced

2 springs thyme, leaves picked

2 springs tarragon, leaves picked

3 kipfler potatoes, peeled and sliced about 0.5cm thick

150ml of water or chicken stock

¾ cup frozen peas

Sea salt and cracked black pepper

60g butter

½ lemon

 4 Atlantic salmon fillets, skin on

 Flat leaf parsley sprigs, to garnish

Place olive oil in a medium, deep sided frying pan over high heat and cook garlic and leeks, stirring constantly for about 5 minutes.

Add herbs and potatoes, stir and cook for a few minutes.

Add water (or stock), reduce heat to low, and simmer for 5 minutes.

Add peas and cook for a further 5 minutes. You may need to add a little more water at this stage.

Season generously with salt and pepper, then cook for a few minutes, or until the potatoes just begin to break up and thicken.

Stir through the butter and a good squeeze of lemon juice.

Remove from the heat and set aside.

Cut each fish fillet into 3 pieces and season skin side with salt and pepper.

Heat a little olive oil in a large frying pan, and over high heat, sear the fish skin side down for 3 minutes, until crisp and golden. Turn and cook the fish for a further minute or two on the other side. Remove from heat.

To serve, divide the leek and potatoes among plates, top with fish fillets and garnish with parsley.

 Bon appetite

In fact meet Jo tomorrow and check out the new of Frankie and Ray 
Saturday August 10th 3pm - 9pm 

Winter Magic Market

Brunswick North West Primary School

Culloden Street, Brunswick

(twilight/evening market)

3pm - 9pm