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Wisd6ms Newsletter - Edition 15 November/December 09 Festive Health
Keys for creating “Festive Health” & a Stress Free holiday Zone! Unfortunately for many the festive season can be more stressful than joyful. It can become a 2 week triathlon testing ones physical, mental and emotional endurance and stamina, often leaving the body in need of a holiday to recover from its holiday! So what are the keys to creating an experience of “Festive health” and a “Stress Free” zone this holiday season?Click here to read more Hungry 4 Health Cooking Demonstrations FESTIVE HEALTH – Chirosports and Wellness Centre, Maroubra
Wed December 16th 6.30- 8.30 pm $65 per person includes dinner! |
| This season count the pounds your wallet will save instead of the pounds gained on the scales! Let us share with you the most delicious festive dishes for Christmas that will leave you feeling both guilt free and still in pocket! You will be denying your self nothing and still there’ll be no need to be worrying about New Year resolutions!!
All our classes provide you with your own easy to follow weekly meal plan, recipes, shopping list and where to shop list!
BOOK NOW | | Accessing & Activating Your Creativity
by nola diamantopoulos The topic of creativity seems to be an elusive gift. “Some people have it, most don’t”. “You were either born with it or not”.” I don’t think I am”. “I don’t have any natural talent to (fill in the blank here!)”. “Creativity can’t be learnt”. “I’m not creative”.”I’m creative sometimes”.”I can’t visualise”.”I don’t have a good imagination’. And the list goes on. I have heard these statements repeated many times with an energy of defeat. That’s curious to me. The statements are not even exploratory. They are not even raised as a question, to be explored. Nope. And so when we enrol in a photography course for example, or a course on writing or join a drawing class, is it to prove what you already believe? Why do those classes exist in the first place, if creativity is not learnable skill. Curious huh! I know I am. I have been educating creativity for the last 12 years and though I have changed and so have my students, these statements are revived in each and every program that I run. Curious! So what if I said you are creative. That everyone is creative. That it is impossible to not be creative. That everything you have done to date is an act of creativity. These statements are my beliefs and I wish to share with you your journey to Accessing & Activating your Creativity. Click here to read more RECIPES OF THE MONTH
Raw Date and Almond slice
Makes 20 pieces 
| 1 cup of almonds, soaked overnight, discard water
2 cups dates, soaked for couple of hours (1 cup for topping)
1 cup of filtered water
½ cup of carob powder or cocoa (a little more bitter and has caffeine in it)
2 cups of coconut meat or desiccated coconut - Blend until smooth (almonds, 1 cup of dates and filtered water and carob)
- Mix in coconut and press into biscuit tray to about 1 inch thickness.
- Leave covered in fridge for 2-3 hrs to firm up
- For topping: process the second cup of dates in blender with a little water until smooth like ‘cake icing’ and spread over the set mix.
- Sprinkle with some coconut or other nuts of your choice. Rest in fridge, then cut into squares.
| Organic Brownies
Shared by Matina owner of food buddies!
Makes 2 dozen...human mouth size pieces! | 175gr unsalted butter
200 gr dark chocolate, best you can find (75%-80% cacao)
400 gr raw sugar
4 eggs lightly beaten
2 tsp pure vanilla extract
300 gr organic spelt flour, sifted
225 gr mascarpone
150 gr coarsely chopped macadamias (or any other nut you prefer or even chocolate bits for that death by chocolate effect)
Pre-heat oven to 175oC. Line a 23x33 tin with baking parchment.
Melt the butter and dark chocolate together in a bain-marie. Once melted, stir to blend butter and chocolate very well. Take off the saucepan and add 300 gr of the sugar, the eggs, the nuts and the vanilla extract. Mix again.
Stir in the flour and mix well....mix well I say!
Spread mixture in the tin.
Beat the remaining sugar and the mascarpone until well combined.
Drop spoonfuls over the chocolate mixture and swirl the two together to get a marbled effect.
Bake for 30-40 minutes until set.
Cool completely in tin.
Lift gigantic cookie out of tin, remove parchment and place on chopping board. Cut into bars.
Store in an airtight container and refrigerate for 3-4 days...yeah right! |
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