Want that summer six pack? If you’re planning on getting into your swimmers it’s time to start working on your summer six-pack! I know I have been indulging more than necessary during the past four months and it started to show so if you like
I made a batch of this super easy delicious Granola this week and have decided instead of taking flowers or candles to peoples houses, that I would give them one of these pots. There are so many Granola’s out there but this one takes
“Prana” is Breath or energy in the body. Therefore, Pranayama is “Control of Breath”. One can control the rhythms of pranic energy with pranayama and achieve a healthy body and mind. In layman terms, Pranayama is basically a series of exercises, which aims at bringing
When you think about it, most of us – whether studying or working in an office – spend most of the day sitting down. We spend hours typing away and losing all space of time. Before we know it, we have been hunched over allowing
Breakfast Chia Jar Servings: 1 This simple breakfast bowl can be prepared ahead of time, so you can do it the night before. These tiny black seeds called Chia are loaded with nutrients that can have important benefits for your body and brain. Packed with
I feel like I’ve overloaded on sugary treats this week and my whole body feels toxic. I think its comfort eating when I get bored or fed up. So I decided to find a recipe that would quench my need for something sweet but retain
I was skeptical about this when I started making it – I just wasn’t sure about Avocado in a desert. I’ll let you decide……. Serving – 12 Slices Ingredients Base 125g Pecan Nuts 45g desiccated coconut 45g coconut oil 70g cacao nibs 185g
Serving x 4 Ingredients 2 garlic cloves 15 – 20 g fresh root ginger, peeled, cut in round slices (2 mm), to taste 60 g honey 60 g brown rice vinegar 50 g sesame oil 20 g vegetable oil 20 g soy sauce 1 pinch
Smoked Salmon and Beetroot Roulade Ingredients Beetroot Swiss Rolls 150 g cooked beetroot, quartered 3 medium eggs, separated 1/4. tsp fine sea salt a pinch of ground black pepper semolina, for sprinkling Filling 100 g cream cheese 25 g crème fraîche 1/2 lemon, finely grated