Monthly Archives

February 2017

Mindfulness – pure and simple by Joanne Jackett, Yoga and Meditation Teacher

By | Yoga, MIndfulness | No Comments

It seems that Mindfulness is the answer to just about everything these days.

Well pure and simply….One could say that it is. From personal experience I can say, that with Mindfulness, its not the outer world that we can change, but we do have the potential to change how we are on the inside.

In my yoga classes I focus on mindfulness of every breath, every movement and every thought.

For the mind, just like the body, needs training. Holding these three aspects with gentle awareness, no judgement or criticism opens the way towards self nurturing and returning to balance on all levels. This is the practice, because in real terms that is what you have to do…..Practice.

One of my very early teachers once said to me…”It’s not like taking a pill, you have to work on it, you have to make an effort.”

Finding room for ‘practice’ in your life can seem daunting as the first thing that comes to mind is ‘when am I going to find the time?’

After many years of endeavouring to implement positive changes in my life I can say that transitioning takes willpower and patience. So stay tuned for I have tips for building those qualities too.

Just for now, accept the status of ‘Beginner’, even if you’re not actually a beginner. Allowing yourself to be a beginner is really quite liberating.

I’d like to share three simple steps from the teachings of Thich Nhat Hanh.

  1. You Stop       2.   You Breathe     3.   You still your mind

Now remember that you are a ‘Beginner’. For now don’t go beyond Step 1 for a few days.

You  STOP. This is where the willpower and patience comes into it. Its our usual habit to want to move to the next thing. But first you need to feel what it is really like to STOP. It doesn’t matter if you only stop for a few seconds at first, you are planting the seed each time you do it (try 3 or 4 times a day) and your awareness/mindfulness around that action deepens.

As you become aware of your physical stillness the most natural thing then arises…

You BREATHE…… Be MINDFUL of taking 3 to 5 natural breaths just as the body demands.

 Stay tuned for the next instalment. With love from Joanne …  

Try my Relaxation audio recording here or visit

……… and remember to RELAX

Festive Summer Foods by Lindy Cook, The Nutrition Guru

By | Seasons, Nutrition | No Comments

Summer has been called the ‘season of luxurious growth’ and it is reflected in our lifestyles as a time of expansion, growth and lightness. Wake early, embrace the day and enjoy the renewed energy and spirit that summer brings. Summer is, after all, the season of vitality.

Summer foods offer abundant variety and your diet should reflect this. Seasonal fruits include apples, strawberries, boysenberries, cherries, raspberries, mangoes, honey dew melon, watermelon, passionfruit, pineapples, nectarines and peaches. Indulge in beautiful fruit compotes, blend delicious fruit smoothies and juice exotic fruits.

Berries are undoubtedly the fruits of the season. One of nature’s super foods, berries contain powerful antioxidants which are complex compounds that help de-activate the cell-damaging free radicals whose activities can lead to cancer and age-related diseases. Red berries active constituents include lycopene and anthocyanins. Lycopene has a wide range of activities and helps reduce the risk of prostate cancer and protects the skin from sun damage. The blue, purple and black berries contain anthocyanins and phenolics. These clever compounds help prevent conditions such as glaucoma, cataracts and heart disease. A high intake of cherries can reduce the pain and inflammation associated with gout and arthritis while cranberries have an antibiotic quality that alleviates symptoms of cystitis. All berries are rich in vitamin C, improve the circulation and may reduce risks associated with high cholesterol.

Summer is the time to emphasize raw foods in your diet, as long as your digestive system is robust and functioning efficiently. Raw foods are richer in enzymes that support the entire digestive process and have lost none of the heat-sensitive vitamins and minerals in the cooking process. To cope with the summer heat, incorporate foods with cooling properties such as watermelon, cucumber, sprouts, apples, lemons and limes. Eat more lightly on hotter days to avoid feeling sluggish and remember to replace those minerals and salts that are sweated out. Keep your fluid intake high and try to include regular vegetable juices to keep your body hydrated. Vegetable juices are a rich source of vitamins and minerals. Coconut water naturally hydrates and balances your body’s pH. Try making a fresh green smoothie made with coconut water – it makes a deliciously refreshing and nourishing drink on a hot day.

Summer is a season of abundance so use plenty of brightly coloured summer fruits and vegetables and enjoy making dazzling and creative meals. Enjoy this time of increased vitality.


Acai Chia Pudding

Serves 4

1/2 cup chia seeds

1 1/2 cups coconut nut milk

2 tsp coconut sugar

2 tsp Acai powder

1 cup mixed berries

Mix all ingredients together in a large bowl. Cover and refrigerate over night or for a minimum of 4 hours.

Serving Options

Sprinkle with cacao nibs or grated 85% dark chocolate, fine dessicated coconut, berries and yoghurt if desired.

Summer Fruits Icy Poles

  • 1/2 medium watermelon
  • Handful frozen blueberries/raspberries
  • 3 kiwi fruits
  • Frozen mango pieces
  • 1 punnet strawberries
  • 2 passionfruit

How to make fruit ice blocks

  1. Blend up the watermelon in a blender or food processor. It should be liquified and will be quite watery.
  2. Slice up strawberries and kiwi fruit (peel kiwi fruit first).
  3. Start by placing a mix of fruit (frozen and fresh) into the bottom of each mould. I like to place the kiwi pieces along the sides, they look so delicious this way!
  4. Spoon or pour in the watermelon mix. Gently tap the moulds so that everything settles and there are no gaps left.
  5. Place the stick into the mould and freeze for 4-5 hours or until completely set

To easily get the ice blocks out of the moulds when ready to eat, run them under hot water for 5-10 seconds so they slip out of the mould.

* Recipe from