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This is a super simple nutritious recipe that you can adapt dependant on the ingredients available to you.  I like to add a variety of beans such as butter beans and kidney beans.  So much taste for so little effort!

Ingredients (Serves 4)

2 red peppers, seeded and sliced
2 yellow peppers, seeded and sliced
2 red onions, sliced
2 medium courgettes, cut into chunks
4 tbsp olive oil
500g cooked butter beans
400g cherry tomatoes
Balsamic vinegar
200g feta cheese, roughly cubed
A handful of pine nuts (optional)
Rocket salad or mixed baby leaf salad to serve
Salt & black pepper

Method

  1. Preheat oven to 350°F/180°C/Gas mark 4.
  2. Put all the prepared vegetables into a large roasting tin, add the olive oil and gently toss the vegetables to coat.
  3. Roast for 30-40 minutes, or until the vegetables are nearly tender, then give them a gentle stir and add the butter beans, whole cherry tomatoes, a drizzle of balsamic vinegar, feta cheese, pine nuts and some seasoning.
  4. Return the vegetables to the oven for about 10 minutes.
  5. Serve with the salad leaves on top.

“The full squat is one of the most basic and fundamental human postures. Due to industrialised society’s heavy reliance on chairs and modern footwear however, it has become a position that many people have difficulty achieving.”

An interesting article regarding the benefits to do the full squat.  Known as Malasana (Garland Pose) in Yoga, it’s a regular in my classes!

Malasana Instruction:

From a standing position, bring your legs about twelve inches apart, breathe in and as you exhale, sink your bottom down towards the floor.

Keep your feet as parallel as you can. If your heels aren’t touching the floor, you can roll up a blanket and put it underneath. Bring your hands into prayer pose in front of your chest.

Now, once you are in the Malasana, breathe in, press the backs of your arms against your shins and lift your chest – this will help to lengthen your spine.

Relax your shoulders and take ten long breaths in the pose.