Monday, May 9, 2016

All About Nutcrafter Creamery

Nutcrafter Creamery now produces UK's first raw, cultured and activated nut cheese alternative.
We started with the assumption that dairy milk and cashews shared three of the main ingredients: fat, water and sugar. We worked hard and through trial and error we successfully applied procedures and processes similar to traditional dairy craftsmanship, including curdling, fermentation and air aging. We began to offer our cheese to customers and the comments were more than encouraging.
 

 
  • Why is it raw? It is raw because food heated over a temperature of 105 degree Fahrenheit is believed to be “dead”, exploited of most of the nutrients and properties.
  • Why is it cultured? It is cultured because our acidophilus bacteria are living probiotic micro organisms beneficial to food and to our digestive system.
  • Why is it activated? It is activated because by soaking and dehydrating nuts we rid the nuts of phytic acid and enzyme inhibitors. These toxins are naturally contained in nuts with the function of protecting them from parasites but unfortunately they also reduce the ability for our bodies to absorb nutrients properly. That's why by mocking nature we can enjoy nuts when they are ready to sprout and at their most nutrient state.
A good source of vegetable proteins and probiotics, Nutcrafter Creamery cheese alternative contains no gluten, no casein, no soy, no yeast and is lactose and cholesterol free. Furthermore, it's made with absolutely no preservatives, artificial ingredients or additives. Made by vegan people in Scotland!

DISCOVER THE RANGE HERE



 

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?Avocado Ice Juice

This month we're featuring Henrietta's Avocado Ice drink
This juice is not only incredibly refreshing but is also packed with vitamin E and omega 3 fats to help reduce inflammationThe lettuce and cucumber will encourage the elimination of toxins through the bladder and kidneys. 
 
Ingredients
  • 1/4 iceberg lettuce 
  • 1 lime
  • 1/4 cucumber
  • 1/2 avocado, peeled and stoned
  • 3 ice cubes
  • 1 teaspoon wasabi (optional)
 
Instructions
 
1. Juice the lettuce with the lime and cucumber.

2. Transfer to a blender and combine the avocado, wasabi and ice cubes. 

3. Serve in a tall class with a slice of cucumber. 
 


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Make your own Manicure With Little Ondine

Today we’re going to share one of our favourite manicure routines.
Here at #TeamOndine we like to take good care of our nails, which means knowing how to do a  DIY manicure. 
 
1. The best way to start any manicure is to shape your nails. Nail scissors and a glass file  work best, if you use an ordinary file you should only file in one direction to avoid damaging your nails. 
 
 

2. Clean under your nails with a nail brush then tend to your cuticles, which are your nail's  barrier against infection. Use an orange stick to gently clean the nail bed and push back  excess cuticles. If needed, soak your hands in warm water or use a remover cream to soften the cuticle before pushing it back. We recommend that you avoid cutting or forcibly removing cuticles as this can promote cuticle growth and can lead to infections. 
 

 


3. Next, take the time to pamper yourself. As a luxurious extra, treat your hands to an  exfoliating hand scrub, followed by a relaxing massage using a hand oil or cream. This will help to rehydrate both your hands and nails and help to keep them healthy. 
 
 

4. This step is only necessary if you have oily nails: use an alcohol wipe to clean your nail of excess oils, which will allow your manicure to last longer.  If you don’t want to add colour to your nails and prefer a natural look, then you can simply apply our Secret Top and Base coat to give a healthy shine to your nails.
 
 

5. Time for a base coat. When using Little Ondine polishes we recommend that you use our Secret polish to ensure that you get the best and longest lasting manicure possible. This is because Secret is made of only water and resin and therefore makes for the best possible bond between polish and nail.
 
 

6. Pick a coloured polish of your choice and apply 1­2 coats to your nails. Make sure to clean up any polish that gets on the skin around your nails before it dries so that you get the cleanest result. If polish dries on your skin before you can clean it, this part of your manicure will be vulnerable to peeling.
 
 

7. Last but not least, using Secret again, apply a single top coat to add extra shine and  longevity. We recommend allowing your nails to dry for about 5 minutes before getting on with your day and showing off your lovely new manicure!
 
 

There we have it. Now you have a great new look and a way to keep your nails healthy and well groomed. We advise giving your nails a break so they can breathe between applications, whether it be wearing polish for 3 days and then taking a few days off, or wearing polish during the day and removing it before bed. That way your nails will continue to grow and thrive, all while looking great in your favourite Little Ondine polish!

IN-STORE MANICURE






 


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Wednesday, May 4, 2016

?Emotions Revealed

Our emotions can have us feeling happy one moment and anxious or fearful in the next, why so immediate and how do we respond to them? Eminent Naturopath Rumana Zahn talks about how we can tune in and keep our emotions in check in part four of her six zone Wellbeing Programme | Part 4 of 6
Emotions are part of our innate communication system of how we relate to the world and others. They are what drive us, they dictate what we like, what we don’t and the way we behave. It is all down to our emotions.
 
Unwanted behaviours are driven by emotions too and they can be triggered by many things not just a situation we don’t want to experience but also by food, chemicals, lack of nutrients and our environment. And the response can happen in an instant.
 
“I’m unhappy and I don’t know why, I have no energy, my skin is terrible, I’m often angry, I suddenly become hot and embarrassed in a specific situation.” These are some of the comments I hear from my patients in clinic. Although I may be presented with a physical condition, part of the treatment protocol is to assess any underlying emotions. What triggered this condition? What block needs to be removed for this person to regain their energy and vitality? I have to investigate. 
 
“When did you last do a timeline looking at what point a health condition started in your life and what was going on leading up to the diagnosis?”
 
Certainly uncovering the history helps how you responded to certain situations and circumstances in your life.  Even though that event may have passed the memory and patterning may still remain.
 
We often blame others for making us feel a certain way but that’s not strictly true. We make us feel the way we do by responding in a certain way.  It is this response which is embedded in our programming formed from previous experiences, parents, peers, teachers, etc that may or may not serve us now and which may needs us to reprogram it, particularly when it is hurting us or others.
 
Being aware is the first step which means either knowing how you are behaving or being guided by those you trust who can tell you the manner in which you are behaving. I really love the following quote by Daniel Goldman, a leading researcher in the field of Emotional Intelligence. He used a quote in his book by Aristotle that aptly describes an emotionally intelligent individual:
 
“Anyone can become angry – that is easy. But to be angry with the right person, to the right degree, at the right time, for the right purpose, and in the right way – this is not easy.”
 
Becoming emotionally intelligent requires work. It means that we need to be aware and understand what triggers our emotions and the way they cause us to behave. This is an essential component of your emotional wellbeing, being mindful of the way you act. Then moving on to find the trigger is not always easy!
 
A patient of mine was regularly being triggered into angry fits. He just lost control and was worried. He never found counselling or psychological techniques helped him. He wanted me to help him find a solution and also get his health into shape. On working closely with him I realised he was hypersensitive to the slightest bit of sugar that entered his mouth! Just by putting a sweet in his mouth it would change his mood. He didn’t believe me until I convinced him to keep all sugar out of his diet for 5 days. 5 days of no anger was bliss for him. On day 6 he told me he started chewing a sweet and instantly felt his anger rise up inside. This had such a significant effect on him that he became incredibly remorseful at how he behaved all those years and where various courses of medication had had no effect on him. As a child he was given antidepressants and Ritalin to control his ADD (Attention Deficit Disorder), now he understood it was all down to this hypersensitivity to the slightest bit of sugar.
 
Our emotions communicate with us all the time sometimes we listen sometimes we don’t. It’s a very resourceful system if we learn how to work with it. Not listening and blocking emotions often leads to health problems. It’s therefore important to give time to listen, to process and to readjust as we go along.
 
Understanding ourselves does not have to be a difficult process, it can be joyful and maybe you discover just one thing to change about yourself which can make all the difference to your life.
 
I was quite influenced by Paul Ekman’s work on emotions. In his book Emotions Revealed he talks about developing four main emotional skills that are essential to developing healthy relationships:
 
  • Become aware of emotions before you act or speak
  • Learn how to act when you are emotional so you achieve your goal without damaging other people
  • Become more sensitive to how others are feeling
  • Use the information you acquire about how others are feeling carefully 



Next month Rumana will take us through Part 5, where she will focus on how beliefs and values affect the way we live our life. You can find out more about Rumana’s 6 Zone Online Programme at http://ift.tt/1TabZZ6
 
About Rumana Zahn ND
Rumana has teamed up with Planet Organic to help share her findings on how to achieve the best possible health you can. With over 25 years of experience Rumana is an expert in the field of natural medicine, runs clinics in the UK and speaks worldwide.
 
Rumana enjoys living a healthy vibrant life, practices yoga and meditation and loves argentine tango and singing.

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Tuesday, May 3, 2016

TVP Medallions on Red Cabbage with Rhubarb Sauce

We find often that our fall veggies have lasted into early spring. Even though one thinks of red cabbage as a fall recipe, we enjoyed it with a fresh rhubarb sauce that made this sweet spicy meal very tasty.

TVP Medallions and Red Cabbage with Rhubarb Sauce

Serving Size: 4

Ingredients:

  • 12 (3 per person) large TVP medallions, reconstituted in boiling water

for the gravy:

  • large handful mushrooms, sliced
  • 1 tablespoon cooking oil
  • 2 tablespoon tamari or soy sauce
  • 1 tablespoon cornstarch
  • 1/2 cup water

for the red cabbage:

  • ½ head red cabbage, shredded
  • 1 tablespoon non-dairy margarine
  • 1 medium red onion, thinly sliced
  • ¼ teaspoon allspice
  • ¼ cup cider vinegar
  • 1 tablespoon red or blackcurrant jelly

for the rhubarb sauce:

  • 3-4 stacks rhubarb, trimmed and cut in 2 inch pieces
  • 1 small red onion, thinly sliced
  • 1 tablespoon red or blackcurrant jelly
  • 1 tablespoon granulated sugar
  • ¼ cup vinegar

Directions:

  1. Reconstitute the TVP medallions by pouring boiling water over them in a large bowl.
  2. Thinly slice the mushrooms. Sauce in the cooking oil over a medium heat.
  3. Mix the tamarin cornstarch and water and add to the cooking mushrooms. Cook until the liquid is clear and the sauce thickens. Then remove from the heat.
  4. Prepare the rhubarb. Mix the sugar, jelly, vinegar and onion in a small sauce pan. Bring to a boil. You may want to add a bit of water. Add the rhubarb and cook for only a few minutes to soften slightly. Remove from the heat.
  5. Prepare the red cabbage. Slice the red onion. Heat the non-dairy margarine in a large frying pan. When melted, add the red cabbage and sauce. We prefer to not over-cook the cabbage. Add the vinegar, allspice, jelly and sugar and mix well as the red cabbage is cooking. Season to taste with salt and pepper.
  6. Serve the TVP medallions with the mushroom sauce, the red cabbage at the side and the rhubarb sauce on top of the red cabbage. You may also alternatively serve noodles at the side as well.


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About Pana Raw Chocolate

Pana Chocolate is one of the fastest growing raw, organic chocolates in the world and sold in over 20 countries, in over 3,000 outlets globally, in Pana Chocolate shops and satellite stores.
The company has almost doubled year-on-year since starting in July 2012. Founded in Australia by creator Pana Barbounis this unique, sustainable business does not compromise the planet or its people.  

Pana Chocolate was founded with the intention of creating a rich, luxurious chocolate that the whole world could enjoy. A chocolate that made people stop, if only for a moment, to enjoy myriad sensations: cacao melting on the tongue, surprising bursts of citrus or herb, the sweetness of agave, the character of coconut; a sophisticated chocolate that is at once smooth and textured, sweet and spicy.
 

 

Pana Chocolate is handmade from raw, organic ingredients with no refined sugar and is produced using minimal heat. Chocolate that’s full of antioxidants, amino acids, vitamins and minerals. Chocolate without preservatives, that’s Low GI, vegan, and free from gluten, dairy, and soy. Chocolate that loves what’s within, as well as the earth it came from, using only recyclable and earth friendly packaging and not to mention beautifully designed.
 
Pana Chocolate is a moment of pure indulgence accompanied by the knowledge that you’re nourishing your body with beautiful ingredients sourced from around the world. Organic ingredients from producers who adhere to sustainable and fair trade practices and farmers who get the best value for their hard work. Think cacao powder from Bolivia and Dominican Republic, cacao butter from Peru, cinnamon from Sri Lanka, coconut from The Philippines and an abundance of delicious accompanying ingredients like nuts, goji berries, figs and pure 100% essential oils.

Pana Chocolate’s sustainable development and production ethos carries through to its core. Over the last 3 years Pana Chocolate have planted over 22,000 trees in association with Wetland Care Australia and Landcare Australia and have committed to another 12,000 this year. A company that lives and breathes its motto “Love Your Insides. Love the Earth”.



Get your hands of one of these of handmade packages of love as this is the chocolate that keeps on giving. One bite. The whole bar. A guilty pleasure that's not so guilty after all!
 
 

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Creamy Chocolate Bowl

Ingredients
 
  • 300 ml cashew milk (or any other nut milk)
  • 1 small frozen ripe bananas
  • 1 handfull of red berries
  • 1 tbsp cocoa powder
  • 1 tbsp nut butter
  • 1 medjol date (optional)
  • 1 tsp dried maqui powder (optional)

Method

Blend all the ingredients together. Serve into a bowl and add all your favourite toppping on the top!
 

 


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