Top 5 Things I LOVED This Wk:
1. The anticipation all week for a much needed massage on
Friday afternoon.
2. Two 11 hour sleeps in one week.
3. Deliriously stumbling to my car after a workout to find
that my key wouldn’t work. Figuring I had used my shop key, I tried my actual
car key. When that didn’t work either I looked down and realised that it wasn’t
my car. Nor did it actually look anything like my car. Hello hypoglycaemia.
4. Stringing up fairy lights in the bathroom. When I have a
bath all the twinkles reflect in the water.
5. The hot pink sunrise on Friday morning. It made the
surrounding clouds look like pink fluffy fairy floss. Needless to say the rest
of my day way pretty wonderful.
Emma the Naturopath xx
PS. A super-duper shout out goes to my brilliant (and
insane) husband who completed his first marathon today. 45km (5.5 hours) along
soft sand beaches, over headlands and through rivers during a howling
southerly. All in aid of raising money for The Stroke Foundation. He told me
that whenever he felt like it was all too much he thought of his patients in
the hospital who can’t even stand up from their chair which reminded him of how
grateful he was to be able to use his legs.
Count your blessings this week.
Ingredients:
2 cups wholemeal spelt flour
½ cup brown sugar (or 6 x diced
organic dates)
½
cup rolled oats
½ cup desiccated
coconut
3 tsp ground cinnamon
2 tsp baking powder
A pinch of pink Himalayan sea salt
(Celtic salt is fine too)
2 ripe bananas, mashed with a fork
¾ cup milk (I used malt-free soy)
½ cup plain Greek yoghurt
½ cup of berries (I used frozen organic
raspberries)
If you’re cheeky you could add ½ cup of
dark chocolate chips or cacao nibs!
Instructions:
1. Preheat oven to 180 degrees C.
2. In one large bowl mix together the
dry ingredients (flour, sugar, oats, cinnamon, baking powder, coconut, salt).
3. In another bowl mix together the
wet ingredients (bananas, milk, yoghurt).
4. Combine both bowls, stirring
until mixed. Then fold through the berries.
5. Use some coconut oil on a paper
towel to grease muffin tray. Top each muffin with a sprinkle of rolled oats for
added prettiness.
6. Pop them in the oven and bake
for 20 to 25 minutes until the top bounces back when you gently press down on
them.
*Store in an airtight container. Makes
15 muffins.
Top 5 Things I LOVED This Wk:
1. The relief when the saltwater that has been stuck in your
ear finally leaks out. It was a minor consolation for surfing with dolphins
today.
2. The sights, smells and sounds while walking through
Scott’s Head Caravan Park on Anzac Day: kids tearing around on their bikes,
sausages sizzling and the waft of shampoo at the shower block. Ahh the
memories.
3. Four whole days off in a row. Unheard of! Salt water,
sunshine, mugs of tea, gardening, reading, cooking and sooo much sleep =food
for my soul.
4. Sharing a wildly colourful fruit salad on the beach with
my gorgeous pregnant friend.
5. Knitting lessons from my husband’s grandmother. She even
gave me a book from the 70s full of knitting patterns (think oversized sloppy
joes with cockatoos on them with pom pom sheep as pockets). I threaten my
husband that I’ll make him one if he doesn’t behave…
After spending rearranging my work days this week so that I
had a few days off in a row I feel so refreshed and rejuvenated. A far cry from
the stressed person with the sore throat I was last week. It allowed me to do
all the things that bring me back home to myself. I encourage you to do the
same.
Jump!!
Emma the Naturopath xx
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