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This week on Flexiladiesyoga

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Autumn can bring with it feelings of being unsettled.  The intention behind this week's yoga practice and #meditation is to transform those feelings of being unsettled into contentment. Please see my 'sister' blog- http://flexiladies.blogspot.co.uk/2017/10/autumn-transformation-from-unsettled-to.html It’s autumn and with it come the storms. If you tend to hunch your shoulders against the wind and cold, this posture correcting sequence on my 'sister' blog can help-  http://flexiladies.blogspot.co.uk/2017/10/posture-correcting-sequence-for-autumn.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
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Meatless Monday : Vegan toffee apple ‘meatballs’ with leek and apple mash

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This is a real autumn comfort bowl which I have made using apples and leeks from the allotment.  Don’t be put off by the ‘toffee apple’ - it just adds a hint of sweetness and a nice flavour.  The recipe below is for far more toffee sauce than you need but the rest can be used as a sauce for nice cream.  Please see ‘ Summer ices 3 - banoffee ‘nice' cream’ sundaes '-  It can also be used in granola.  Please see ‘ Christmas gingerbread granola ’  or even a filling or topping for cakes.   Vegan toffee apple ‘meatballs’ with leek and apple mash Serves 2 For the ‘meatballs’ 120g dried soy mince ½ apple, peeled cored and finely diced 75g oats 1 tsp sage  1 tbsp toffee sauce (see below) 1 tbsp tamari Olive oil spray  The vegan toffee apple 'meatballs' For the mash 2 medium or large potatoes, cubed ½ apple, peeled, cored and finely diced 1 small leek, trimmed and sliced (white part only) For the toffee sauce  100g Medjool dates, pitted 1 tbs...
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Meatless Monday : Vegan sausage, bean and mushroom crumble

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This is real comfort food - just right if you have been out ‘trick or treating’ or watching a firework display perhaps with the children or grand-children.  It can be prepared ahead and popped in the oven for around twenty minutes when you get in.  Alternatively, it's just nice to eat in your PJs cosied up by the fire.  It has already become a favourite in our house! Serves 2-3 You will need 1 tbsp olive oil 1 med onion, peeled and chopped  2 cloves garlic  120g chestnut mushrooms, sliced  1 rib celery, diced 1 level tsp smoked paprika  100g tomato puree  1 tsp salt  Pinch stevia 200ml water  1 can cannellini beans, drained  8 vegan sausage  For the crumble  75g dairy free spread 75g khorasan flour  50g oats  2 tbsp nutritional yeast  Heat the oil and cook the onion for 3 minutes.  Add the garlic and continue to cook for a further 2 minutes.  Add the sliced mushrooms, celery and a little water if n...
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