In my clinic during Winter you have been guaranteed a warm experience, with the use of our woolen heated underlay and the use of the wheat pack
With the help of a wheat pack, you can stay warm as well as ease the pain of sore muscles.
The major benefit of a wheat pack is of course its ability to ease pain. This is largely due heat therapies ability to dilate the blood vessels.
This process increases the flow of oxygen and nutrients to the muscles, helping to heal the damaged tissue. Heat stimulates the sensory receptors in the skin, which means that applying heat to the lower back will decrease transmissions of pain signals to the brain and partially relieve the discomfort.
Post treatment, a combination of heat therapy and adequate hydration can reduce next day soreness dramatically.
Here’s my delicious heart warming spicy and tangy home made curry. My Dads own freshly ground spice mix is my choice of mix in this curry.
I kilo Chuck steak cubed
2 finely sliced onions
3 cm knob of ginger diced
4 garlic gloves diced
2 x tlbs lemongrass shredded
2 x shredded kaffir lime leaves
*6 tlbs of SPICE MIX
11 cardamom pods
2 tlbs tamarind paste
1 tlbs palm sugar
Salt & pepper
800 g cubed sweet potato
2-3 mugs of water
Garnish with peanuts, coriander and shredded red capsicum
Cumin seed ground 3 x Tlbs
Coriander seed ground 3 x Tlbs
Smoked Paprika 1 x Tlbs
Turmeric 2 x Tlbs
Aniseed ground 1 x Tsp
Cinnamon 1 x Tsp
Mixed Spice 1 x Tsp
Garam Masala 1 x Tlbs
Gently fry off spice mix, cardamom pods, onion, ginger, garlic.
Add lemongrass, kaffir lime, cubed chuck steak, salt & pepper. Cook till brown.
Add tamarind paste, palm sugar, and water.
Simmer 1 hour.
Add cubed sweet potato
Simmer a further hour until meat is tender.
Garnish with peanuts, coriander and shredded red capsiucum
Sundays after teaching I thoroughly enjoy creating something healthy, delicious and interesting to kick start our working week. Here’s my creation I put together this weekend.
- 3 med/large zucchinis sliced in half then longwise
- 200g cooked lightly minted peas
- 10 med Brussel sprouts sliced
- 1/2 small bunch of parsley
- 200 g halloumi sliced
- 2 med red onions sliced
- pink salt and pepper to season
- Dress with olive oil and organic apple cider vinegar or balsamic
Using a grill cast iron pan, place zucchinis sliced side down, grill to soft and marks appear. Grill halloumi, Brussel sprouts and red onion.
Cook the minted peas till just tender, mix all together along with seasoning, parsley, and dressing. Top with cooked red onions.
Open your mind to different ways of using simple ingredients. Here is an old favorite creation of mine, using plenty of ginger which I love for its medicinal properties, chili, herbs, spinach, red lentils, grated sweet potato and carrot. Spicy lentil and spinach curry with sweet potato and carrot dumplings, topped with Greek yoghurt.
What You’ll Need
2 tablespoons olive, coconut or untoasted sesame oil
1 small onion, chopped
2 cloves garlic, chopped fine
1 teaspoon mustard seed
2-3 teaspoons mild curry powder
1 teaspoon ground cumin seed
1 teaspoon chopped ginger root
4 cups water
2 pinches sea salt
Freshly ground pepper
1 cup dried red lentils
4 tablespoons cioriander, finely chopped
2 large silver beet leaves, sliced
How to Make It
In a large saucepan, warm the olive oil over medium heat. Add the chopped onions and garlic and sauté until translucent, about five minutes.
4 tablespoons coriander, finely chopped n and ginger, and stir constantly for one minute. Add the water, salt and lentils. Bring the lentils to a boil, cover, reduce heat and let simmer along with chopped silverbeat or spinach until soft and tender. – about 30 minutes. Adjust the seasoning, adding sea salt and freshly ground pepper to taste.
Stir in coriander and serve. Dumplings. 1 sweet potato and carrot grated. 1/2 chopped onion finely with ginger. 2 tbls chopped coriander, small red chili finely sliced. Add 1 beaten egg with 2-3 tlbs plain flour, 1 tsp baking powder, season. (Add more or less flour if too its too dry or wet) Mold into balls in your hand, poach in the lentils or in soft boiling water.
Serve topped with Greek yoghurt and freshly chopped coriander.