EYES, HEALTH AND BEAUTY

This vegan version of a popular takeaway is every bit as tasty as the meat version – healthier too.   It does not take long to make either!! Vegan donner kebab Serves 3-4 You will need 240g dried soy mince granules 100g breadcrumbs 2 egg equivalent (2 tbsp rice flour, 1 tbsp olive oil, 2 tbsp non-dairy milk) 2 garlic cloves, peeled and crushed 1 tsp cumin 1 tsp ground coriander ½ tsp onion salt 1 tsp smoked paprika 2 tbsp tamari ½ tsp black pepper Olive oil spray for greasing Pitta breads and salad to serve Place the dried soy mince in a bowl and cover with boiling water.   Leave for 10 minutes then drain well.   Place in a high speed blender with the remainder of the ingredients and whiz to a paste.   Spray a loaf tin with the olive oil spray.   Press the soy mince into the loaf tin and place in an oven at 200 degrees for 25-30 minutes.   Turn out onto a plate and slice.   Place the slices in pitta breads and serve with salad.     Enjoy! If you are enjoying my blogs please consider

In this week's yoga video we cultivate intuitiveness, tapping into our inner wisdom.  Please see my 'sister' blog- http://flexiladies.blogspot.co.uk/2017/07/qualities-cultivated-by-yoga.html In the second of our yoga finishing sequence we practice some seated poses and end with a Legs up the wall. Please see my 'sister' blog- http://flexiladies.blogspot.co.uk/2017/07/yoga-finishing-sequence-2-receive.html If you are enjoying my videos and blog posts please would you consider a small donation? Please note however this is not a condition of enjoying my blogs. Please see- http://flexiladies.blogspot.co.uk/p/support-this-blog_44.html

As we age the brain can become damaged by reduced blood flow, free radical damage and neuro-connections dying.   The result is brain atrophy. The good news is that through lifestyle choices we can build up a ‘brain resilience’ so that the brain is less affected by the aging process.   Please see ‘ Love your brain ’. Brain deterioration is by no means inevitable – read on! Take care of your general health now if you are not already doing so (40plusandalliswell is here to help!). Cardiovascular disease can cause brain shrinkage by reducing blood flow to the brain depriving the brain of oxygen and nutrients which keep your brain healthy.   Please see ‘ Love your heart ’. As well as build up of plaque reducing blood flow another marker of cardiovascular disease, that is high levels of homocysteine, is also linked to brain shrinkage. This is because it damages arterial walls allowing plaque to ‘stick’.   This in turn leads to reduced circulation to the brain. To prevent raised levels of hom

This week’s Meatless Monday uses some of the produce that we have grown on the allotment and in the greenhouse – broad beans, salad leaves, peas and lemon balm.   I have also added some courgettes – we haven’t grown them this year but they have been given by a fellow allotment grower. The broad beans and peas add protein to this dish, which would make a great lunch pack-up, as well as fibre, and vitamins A, B1 and B2.   So enjoy a taste of summer! Broad bean summer salad Serves 2 You will need 150g buckwheat ½ tsp pink salt 300ml water 150g broad beans 1 medium courgette, diced Handful peas, podded Dressing 1 tbsp apple cider vinegar 1 ½ tbsp. olive oil ½ tsp stevia 1 tsp English mustard Garnish Lemon balm or mint leaves preparing the broad beans from the allotment Rinse the buckwheat and place in a saucepan with the salt and 300ml water.   Bring to the boil then reduce heat to simmer until all the water is absorbed – about 25 minutes.   Towards the end of cooking time, place the veget

In this week's yoga video we cultivate curiosity by being mindful and returning to a beginner's mind- http://flexiladies.blogspot.co.uk/2017/07/qualities-cultivated-by-yoga-curiosity.html A yoga finishing sequence will release any tension and calm the mind ready for final relaxation. Please see the blog post for an example of a finishing sequence- http://flexiladies.blogspot.co.uk/2017/07/yoga-finishing-sequence-receive-benefits.html If you are enjoying my videos and blog posts please would you consider a small donation? Please note however this is not a condition of enjoying my blogs. Please see- http://flexiladies.blogspot.co.uk/p/support-this-blog_44.html

When I was in my 20s my skin was, I considered my best feature.  Then to my horror, I caught chicken pox. My face became a red and yellow mass - only one square centimetre on my cheek was unblemished.  I cannot tell you how low I felt.  I hid away for many weeks, embarrassed to go out. When a cold caller knocked at the door, he took one look at me and turned tail and ran - that's how bad it was.  When eventually I had to go out I wore thick make up and had a fringe cut to hide my forehead.  Now thankfully, apart from a few small marks on my forehead my skin is restored and I no longer wear make-up (except lipstick!).    There is much you can do to maintain a youthful skin.  Below are my top tips:- Wear sun protection EVERY DAY, not just in spring and summer but autumn and winter too.  The burning, UVB rays are weaker but the aging, UVA rays can still damage your skin. Please see ' Sun Protection - what you need to know ' for more on sun protection.   Stop smoking - along w

Whatever the weather, you can still enjoy this recipe. The barbeque sauce is so moreish and you will probably have some left over which you can enjoy with kebabs, on or on a pizza. The sauce can be frozen if you do not need it within a couple of days. Tofu with vegan barbeque sauce and sweet potato wedges Serves 2 You will need 400g tofu For the barbeque sauce 1 tsp onion salt 1/2 tsp garlic powder 350g no sugar tomato ketchup 2 tbsp apple cider vinegar 1 tbsp vegan worcester sauce 1 level tbsp English mustard 1 tsp smoked paprika 2 tsp stevia 1/4 tsp cayenne Sweet potatoes (allow 250g per person) Drain the tofu and squeeze between pieces of kitchen towel to remove the water.  Cut into 1/2 inch slices then cut each slice in two.   To make the barbeque sauce, mix all the ingredients together in a bowl. the un-cooked tofu with sauce Spread some of the barbeque sauce on a baking tray, top with tofu then cover with more barbeque sauce. Cover with a sheet of kitchen foil and place in an ove

This week's yoga video is another quality cultivated by #yoga- equanimity, one of the four 'divine abodes'. Please see my 'sister' blog-  http://flexiladies.blogspot.co.uk/2017/07/qualities-cultivated-by-yoga-equanimity.html When you are building your home yoga practice don't skip the warm ups. On my 'sister' blog we look at a sample warm up to standing poses- http://flexiladies.blogspot.co.uk/2017/07/building-home-practice-yoga-warm-ups-so.html If you are enjoying my videos and blog posts please would you consider a small donation? Please note however this is not a condition of enjoying my blogs. Please see- http://flexiladies.blogspot.co.uk/p/support-this-blog_44.html

On a Friday evening, and even though still a good hour from Scarborough, you will see queues of cars heading for the seaside town.  What draws us to be beside the sea?  I believe there are several reasons.   If the weather forecast is hot, it can often be cooler at the coast because of the sea breezes. I also think that most people like to connect with nature.  When I am up on the cliffs at Bridlington watching the seabirds wheeling and calling and listing to the waves lapping on the rocks below, I feel at one with nature and a peace steals over me.- so meditative.  For children of course the seaside has much to offer.  I have fond memories of rock pooling with my children, paddling in the sea, building sandcastles and playing beach games - all free activities in nature's playground. When I was young and suffered from asthma, my mother used to tell me that the sea air would do me good. She was right - the salt air has all the benefits of a salt pipe.  If any bacteria are lurking in

This is a vegan version of a takeaway that will even delight your non-vegan friends - healthier too! Southern 'fried' tofu with sweet potato wedges Serves 2 You will need 450g tofu 2 tbsp tamari 1 tsp paprika 1 tsp onion salt pinch cayenne pepper 75g polenta flour sweet potatoes (allow 250g per person) Olive oil spray Drain the tofu and squeeze between pieces of kitchen towel to remove the water.  Cut into cubes and place in a bowl with the tamari.  Leave for at least an hour.   Mix the polenta flour with onion salt, cayenne pepper and paprika.  Spread out on a plate and toss in the marinated tofu until the tofu is coated.  Spread out on a baking tray and spray liberally with olive oil spray.   Scrub the sweet potatoes and cut into wedges.  Place on another baking tray and spray with olive oil.  Place in an oven at 200 degrees for 25-30 minutes.  After the sweet potatoes have been roasting for 10 minutes place the tofu in the oven for around 20 minutes until crisping on the out