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Category Archives: Natural Health

Beetroot & Red Cabbage Purple Sauerkraut – ferment!

05 Sunday Mar 2017

Posted by Aissa in Fermentation, Gluten Free, Natural Health, No bake/ Raw, Savoury, Superfoods, Traditional, Vegan

≈ 2 Comments

Tags

Fermentation, Gluten free, Natural Health, Raw, recipe, Sauerkraut recipe, Savoury, Superfoods, Traditional, Vegan

There is a lovely beetroot sauerkraut you can buy in good health shops here… after a couple of jars I was like “I should just make this.” I have a collection of KJOVS (kilner jars of various sizes) at home and though I did not travel very light when moving to Sweden I did draw the line at kilner jars.

I seemed to have lost the lovely pics I took of this process- so please bare with my phone photographs! If the originals turn up then I will delete these ones and this note of my incompetence. 🙂

Gothenburg has a many second-hand shops and a picked up a glass jar with a rubber seal easily. So you will need a mason or kilner jar, steam sterilise it or wash in very hot water* and rinse very well – so there was no soapy residue, the only other equipment needed is a knife, a bowl and a plate and maybe a veg peeling tool. (*not too close to boiling- glass can explode! I have foolishly done this and have a scar to prove it)

I prefer to ferment organic veg, I find the idea of fermenting chemicals a bit off-putting. That said if you peel the non-organic beetroot and remove the outer leaves of your cabbage you will certainly lower the levels.

It is very simple and quick to prepare. I chopped everything but you could give things a whizz in a food processor or use a spiralizer for the beetroot.

Beetroot & Red Cabbage Purple Sauerkraut

  • Two and a half medium purple beetroot
  • Just under Half of a medium sized red cabbage (chop half)
  • A flat dessertspoon of sea salt
  • Maybe some boiled cooled water with a pinch of salt in it.
  • A bulb of garlic if you like

Method:

You will prob only need two beetroot and under half the cabbage, but it is good to have extra, as you need to fill your jar.

So chop them into small bits. Not teeny tiny bits, but kind of as small as you’d get in a normal slaw.  As you chop, put stuff in a bowl, I tend to add half the salt half way through and then the rest at the end.

 

The Vegan's use of a cheese slicer- beet peeling!

The Vegan’s use of a cheese slicer- beet peeling!

chopped

chopped

Now to dye your hands a purple colour. With clean but NOT soapy (antibacterial and we don’t want to risk killing the good guys). Squeeze, mash, rub and press your mix. Lots of water will start to be drawn out by the salt. If not much water has come out yet, you can put a plate on top and leave it rest for a bit. You can put a weight on top if you like (I’ve used a bag of flour in the past). I didn’t use a weight this time.

Now start squishing the veg into your jar. If the liquid is not covering the contents you can add some of your cooled salty water. You could squash everything down with a bulb or layer of garlic cloves. But you will have some of a garlic-y flavour to sauerkraut. When doing large jars and I have been caught out by not enough prepared veg I have pressed everything down with a glass jar. Check it out in my detailed Sauerkraut post inc. troubleshooting Sauerkraut the new old superfood. I am tagging this again as a superfood, it is filled with colourful anti-oxidants and SOO much live bacteria it deserves the title, as do the beetroot red cabbage and garlic…I will stop or I will end up listing all veg, nuts, legumes, seeds, beans and herbs and spices in the world.

Once the jar is up to the tip-top put on your lid. I would ideally leave for 10 days to a month. I know some people leave their sauerkraut for even longer, but I like a bit of a bite in this slaw. I was nervous as to how well my vintage jar might keep it all airtight, I still opened everyday to leave gases out – to prevent a build up and explosion – kinda like burping the sauerkraut. I stuck mine in the fridge after a week I might be barely, barely fermented. I think I will buy a traditional kilner jar (rubber seal and metal clamp) in the second-hand shop this week and ferment again- in a less nervous manner.

Barely Fermented Purple Sauerkraut

Barely Fermented Purple Sauerkraut

You will know all is well as after about a week you should start to get a vingear-er-ry smell from the kraut. It is an amazing what smell can tell you. It should never smell “bad” or “off putting” or mouldy. It should smell cabbage-y and then a bit vingear-y. It should stay the same colour- i.e no bloom of mould! You shouldn’t have any of these problems if your jar is full, contents covered by liquid and airtight.

It is lovely on toasted rye bread with avocado! Hope you try it!  Xs Aissa

P.S If you have concerns or it is your first fermenting rodeo you might like check out my other Sauerkraut post linked above for more detailed troubleshooting. 🙂 But don’t be overly anxious it really is a simple process!

Horseradish Preserve! Vegan & Gluten free

24 Sunday Jan 2016

Posted by Aissa in Fermentation, Gluten Free, Natural Health, Savoury, Superfoods, Traditional, Vegan

≈ 1 Comment

Tags

Fermentation, Gluten free, Natural Health, Raw, recipe, Savoury, Superfoods, Traditional, Vegan

I’m on a spice kick! Wasabi-ing my popcorn and now horesradish-ing my everything! ( I can make my own verbs up and no-one can tell me otherwise!!) Horseradish is a some what overlooked root. Its super heat and flavour add that extra kick to.. well as I said everything, but it also as medicinal properties- anyone who has had the fresh stuff will tell you it clears your sinuses but it is also anti-bacterial (like garlic)- though traditional recommended for helping with respiratory conditions I have heard of it being used for fluid retention, urinary tract infections and inflammation. * So a great thing to have in your kitchen.

In order to keep the heat in your horseradish you need to make this all in one go. So no chopping the horseradish wondering off to look something up on line and spending three hours looking at cat videos 🙂 If left out to the air – esp. ones blended it starts to loose its heat.

I have made this a number of times so here is the list of what you will need to make:

Horseradish Preserve

  •  A good sharp knife
  • A good strong chopping board
  • A little upper body strength or a helper
  • A good strong blender or food processor
  • A jar
  • A Horseradish 🙂
  • Approx. a cup of apple cyder/ cider vinegar raw and with the mother culture in it.
  • Optional: Swimming goggles.

Method

Ideally the horseradish would be organic, but I couldn’t get any this time. So I made sure to peel it really well incase there were any residues left on it. Horseradish is very woody it even has a grain to it so it is a bit like trying to chop a soft-ish stick! If you find the grain it is easier to peel. The other tip is to cut length ways first , chop the top and bottom off and then chop  to smaller bits. With my blender I need to chop to top of finger size bits, you might have to chop smaller.

Horseradish root looking rooty

Horseradish root looking rooty

Pop the chopped up bits in your blender/ processor and add about six tablespoons of apple cyder vinegar. Pulse off and on five or six times – and then blend for thirty seconds. My blender has a setting for nuts and I actually do it on that first as the horseradish is so hard. Once it is pulverised a bit you can blend like normal.

WARNING! WARNING! WARNING! Maybe get the goggles!

DO NOT TAKE THE TOP OFF THE BLENDER WITH YOUR HEAD OVER IT!!!! It is like putting your head in a bowl of twenty freshly chopped onions. You eyes will be scalded and streaming! Even scooping it into the jar I try and keep my face well back.

Fluffy horseradish ready to apple cyder vinegar-d

Fluffy horseradish ready to apple cyder vinegar-d

All that spicy goodness is heading off into the air so to catch it cover the horseradish with the apple cyder vinegar fast! A good apple cyder/ cider vinegar- that is naturally fermented and raw is full of good bacteria and malic acid (helps break down uric acid – which in turn is good for your joints). This good vinegar will preserve your horseradish- I have had a jar for months at a time in the fridge.

Looks like snow but it is HOT HOT HOT :-)

Looks like snow but it is HOT HOT HOT 🙂

It is a wonderful accompaniment to any meal – but is a especially good mixed with avocado, hummus or a pinch added to your homemade salad dressing. even when using the jar I don’t leave it open to the air for long- to keep all the great spices in!

Hope you guys try it out. It is pretty amazing stuff. It will be called a superfood yet! 🙂

xs Aissa

*footnote. I am not a health practitioner. but I have read if you are on low thyroid medication or pregnant you should not being eating truckloads of horseradish!

Homemade Almond Milk -Vegan & Gluten Free

27 Sunday Sep 2015

Posted by Aissa in Gluten Free, Natural Health, No bake/ Raw, Traditional, Vegan

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Tags

Almond Milk, Gluten free, Natural Health, Raw, Traditional, Vegan

I am on a almond kick at the moment. Almonds in my smoothies, ground almonds in sauces, plans for a version of almond butter and I will have a Almond Cake recipe for you guys after this.

Once you have a metal sieve and a strong blender or food processor you are all set for making Almond Milk. I was in Sicily for my holidays recently, we stopped in a small town near Mt.Etna and when getting our necessary espressos the gentleman in the bar gave us a taste of his almond milk. It was made from locally grown almonds, was crazily sweet and had a just a hint of lemon in it. Delicious! So I was inspired to add a little lemon juice! The organic unwaxed lemon I got is Italian – so I have decided it was a Sicilian one!

Warning extremely addictive!

Warning extremely addictive!

Almond Milk

  • A generous cup of whole organic almonds- soaked overnight
  • Two big dessertspoons of desiccated/ shredded coconut
  • Less than an eighth of a teaspoon of himalayan pink salt
  • Half a teaspoon of vanilla powder/ insides of a pod
  • Two teaspoons of fresh lemon juice
  • Optional: two medjool dates/ two teaspoons of maple syrup
  • A pint and a quarter or approx. 600ml of water (maybe more)

Method:

Soak your almonds overnight- make sure they are well covered by water as they will swell.

Throw the water out that they have been soaked in and give them a brief rinse. Put  them into your blender/ food processor. Add your coconut, date/maple syrup, water, salt and vanilla. I blend mine on the setting for nut butters/ dips. Basically a few short burst and then continuously for 45 seconds. Add half your lemon juice. Blitz again for another 30 seconds. Taste it and see if it needs more lemon juice or not!

Straining your milk. You can use a nut bag or muslin cheese cloth. I just use my metal sieve. I pour some in to the sieve over a wide topped measuring jug. Press the ground almonds to get all the milky-ness out of them! It should deliver just over a pint.

Taste again! If very creamy you may want to add more water- you can either stir it through or give a quick blitz again to throughly mix. Put in the fridge it is best served chilled! I keep the almond pulp for making cookies/ raw little sweets or adding to a dinner.

I will have a glass tonight to toast the Lunar Eclipse! Hope you try making it!Xs Aissa

Moon looking beautiful already!

Moon looking beautiful already!

Greeeennnnn!

24 Monday Aug 2015

Posted by Aissa in juice, Natural Health, Superfoods, Vegan

≈ 2 Comments

Tags

Juice, Natural Health, Superfoods, Vegan

Just a quick one, I feel bad for not posting recently. Busy crazy life like stuff! So here so a crazy green one for your consideration… before i go on holidays for a week! ( Guilty face… is there an emoticon “guilty face”?)

Greeeennnnn!

  • A inch in diametre of wheatgrass
  • One TINY apple
  • Half a cucumber
  • A thin slice of organic ginger*

*non organic can have been irradiated!

Greeeeennnn!

Greeeeennnn!

I tried it without the apple- dear lord god it was awful! Uber green and a burst of energy. I had it before doing some yoga antioxidants to protect my cells!

Xs Aissa

Video

Side Stretches for Stormy Weather

02 Sunday Aug 2015

Posted by Aissa in Natural Health, yoga

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Tags

Natural Health, Yoga

Hey! Stormy Grey Bank Holiday Sunday here! Think we were spoilt last summer and the Irish weather has returned to it’s normal cloudy setting. So I haven’t even gone out yet today and it is 3pm in the afternoon. On the upside I leisurely browsed for a good yoga routine to follow and found a great one! Side stretches… “Oooo” I hear you say with wondrous excitement! Indeed it is wondrous- I am stretched in places I didn’t know needed stretching… I actually feel taller! Certainly more awake after the headstand at the end- nothing like blood to the head to make one think a bit clearer!

So with no further ado….

Get you going 30min Yoga!

21 Sunday Jun 2015

Posted by Aissa in Natural Health, Traditional, yoga

≈ Leave a comment

Tags

Natural Health, Traditional, world yoga day, Yoga, yoga practice

So I was browsing through Yoga videos, thinking I may share what I end up following since it is world yoga day! ( a bit controversial in India – so I have read ). I had a bit of a blah week health and energy wise – summer bugs trying to take me down! So my yoga practice was a bit intermittent and more restorative in nature. I wanted to follow a more energising routine to-day. So “Power Yoga” it was. It really felt a bit like a gym work out at points during the first half and to be honest I don’t think my energy levels were quite up to the level I thought they were. That said I feel stretched, warm and relaxed having done it!

If you want to get your circulation going and work on your strength as well as flexibility this would be a good one to follow.

Enjoy X Aissa

cute downward dog sketch

cute downward dog sketch!

Seasonal Greens & Nettle Soup! Vegan & Gluten Free

24 Sunday May 2015

Posted by Aissa in Gluten Free, Natural Health, Savoury, Superfoods, Traditional, Vegan

≈ 2 Comments

Tags

Dinner, Gluten free, Natural Health, Nettles, Savoury, Traditional, Vegan

This is the brightest greenest soup I have ever made, I just feel healthier in the glow of it! It only took 45 minutes from start to finish including taking photos! Nettles come in to season in spring and that season lasts until the end of May. They become to old tough and stingy after that! That said they still sting a bit- so handle with care! Traditionally they would be picked in the countryside or out of your own garden. It is the shocking reality of city life that I bought mine, but I am grateful that the McNally organic farm stall realised that urban dwellers would also like nettles! My Dad grew up having this iron and silica rich food in his diet, but my first attempt at cooking them went terribly wrong. I simply over cooked them and the soup became incredibly sour. If cooked for only a minute or so they lend the soup a lovely lemon fruity and green flavour.

Spinach, chard, nettles, chives & wet garlic

Spinach, chard, nettles, chives & wet garlic

Mostly nettle soup would be made with a base of potato, I am not a fan of the starchy spud and I already have enough tomatoes in my diet to cover my nightshade consumption quota! I used a base of organic cauliflower and carrots, my extra seasonal goodies I have young spinach, rainbow chard, chives and wet garlic! If you cannot get your hands on nettles try some rocket, Persian cress or mustard greens!

Lovely spinach

Lovely spinach

Seasonal Greens & Nettle Soup

  • Three cloves of Wet garlic
  • A dessertspoon of raw coconut oil
  • A teaspoon of Yellow mustard seeds
  • A teaspoon of Nigella seeds
  • Half a teaspoon of turmeric powder*
  • Two bay leaves
  • Lots of Black pepper
  • A dash of Mirin – for sweetness
  • Two medium carrots chopped
  • Half a large head of Cauliflower- chopped
  • Two cups of vegan stock- homemade or bought**
  • Approx. 400g of young Spinach
  • I used half a bunch of the Rainbow Chard in the picture
  • Approx. 300g of Nettles ( I used two thirds of the nettles in the pic below)
  • A couple of dessertspoons of chopped chives
  • Half a cup or so of hot water for thinning soup a bit after blending
  • Optional: 100ml/ half a cup of vegan cream
  • Optional: A few dessertspoons of cashews or a ripe avocado instead of the vegan cream!
  • As an after thought I think it would be good with one diced onion
  • Extra chopped chives serving

*Not very Irish but very good for you

**I used half an organic onion stock cube to two cups of boiling water, cubes are of course hydrolysed veg protein free!

Fantastically spiky nettles!

Fantastically spiky nettles!

Method

Start by melting your coconut oil in a deep saucepan on a medium heat. Add your mustard and nigella seeds and let sizzle for a minute. Add in your (onion if using) wet garlic and some black pepper. Let cook for another minute or two, don’t leave the garlic burn or it will be bitter.

Add in your chopped carrots and cauliflower. Pour in your stock. Add your bay leaves and turmeric. Let these simmer and cook for about seven minute, just until the cauliflower is cooked. Meanwhile while you wash your spinach – very well. Throw in your chives and washed spinach. Give it a few stirs, leaving the spinach wilt.

Soup base

Steamy Soup base

Next is the hide and seek game with the bay leaves! Try and find them and take them out before you get to blending. Take the mixture off the heat and then get to blending! A hand blender should be fine. I used a jug one, be careful ladling the mixture into your blender, it will be piping hot!

Pre first blend

Pre first blend

Now magically green!

Now magically green!

 

 

 

 

 

 

 

 

 

If using a jug blender pour the soup back into the saucepan and back onto a medium heat. Add your half a cup of hot water to thin out the soup a little. Add your mirin. Taste to check for seasoning. I added more black pepper, but it didn’t need any salt.

Wash your nettles, take your time, wash them well to avoid gritty bits later! Usually people chop off the tough ends of the stalks, if you are using a hand immersion blender you may want to do this. You would probably be best advised to use gloves, or be careful not to tip of the stinging leaf edges. I didn’t bother removing the stalk ends, I just threw them into the colander and rinsed them in the sink.

Pop them into the saucepan, stir them through so that the are covered by the soup. The leaves will begin to wilt quite quickly. Remember you are only cooking them for a minute or so. You are going to blend it all anyway so any tough stalks don’t matter.

Again with the blending! If using a jug blender and you decide to go for cashews or avocado blend them first with a ladle of the soup. If using an immersion blender use the avocado and just chop it and throw into the soup before blending. Alternatively whiz up your soup just until the nettles are blended and then add in your 100ml of vegan puoring cream of choice and blitz again just to mix it through.

Nettle Soup

Nettle Soup

Serve with a sprinkle of chives and a swirl of vegan cream or milk! TADA! Seasonal Nettle Soup! Hope you try this quite traditional green extravisganza! (ignoring the turmeric! 😉 ) Xs Aissa

P.S more stuff on nettles: Nettles Nutrition, Nettles in Herbalism

Yes Equality Celebration Juice!

23 Saturday May 2015

Posted by Aissa in juice, Natural Health, Superfoods, Vegan

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Juice, Superfoods, Vegan, water kefir, Wheatgrass

Any one who follows me on twitter will know how passionate I have felt over the Irish Marriage Equality Referendum. Voting was yesterday. When I was a young teenager in Ireland it was illegal to be gay, it was only 1993 when it was de-criminalised. I remember friends having such a hard time coming out in small town Ireland. I am very proud that my country is the first to pass marriage equality by popular vote 🙂 a huge turn out with over 60% saying YES!!

This is my Green, White & Gold Celebration Juice! (well orange as it is a carrot!) – just incase those are the colours of the Irish flag! Though most will be celebrating with a fermented drink, perhaps this would be good for the nation’s party hangover tomorrow!! 😉

Green white and gold (orange) ingredients

Green white and gold (orange) ingredients

Celebration Juice!

  • A two inch in diameter bundle of wheatgrass
  • A ripe unwaxed green pear
  • A medium carrot
  • One stalk of celery
  • A few mint leaves
  • A few oregano leaves
  • Optional: Double shot of water kefir.
  • A few lettuce leaves- which did not wish to be photographed

You will have to have a masticating juicer for the wheatgrass, but you can always juice the rest and add a spoon of your favourite green superfood powder to enhance it!

Makes two small juices - so you can share with your significant other!!

Makes two small juices – so you can share with your significant other!!

Xs and much ❤ Aissa

P.S

201411031133092

Seasonal Iron Rich Vegan Dinner- gluten free too!

29 Sunday Mar 2015

Posted by Aissa in Gluten Free, Natural Health, Savoury, Vegan

≈ 2 Comments

Tags

Dinner, Gluten free, Natural Health, purple sprouting broccoli, salad dressing, Savoury, Vegan

So I love my green foods, have them until they come out my ears! Lately though I have found myself having less dark leafy salads because of the cold weather and less seaweed as I have it in my salad! Veggie people are no more likely to suffer from an iron deficiency than meat eaters but is something we should all not be lackadaisical about.

So here is a delicious dinner packed with iron and the vitamin c that will help you absorb it! I picked up the organic leafy greens and herbs at my local organic farmers market and the rest in the health shop I work in. It makes me happy when purple sprouting broccoli comes back into season. 🙂

Yummmm colours

Yummmm colours

Seasonal Iron Rich Vegan Dinner for two!

    • Roughly 4 cups of Purple Sprouting Broccoli it doesn’t fit in a cup!
    • 240g or a cup and a half of cooked Pinto Beans
    • A salad bowl of toren leaves:
    • Organic Watercress
    • Organic Rocket
    • Organic Mustard Leaves
    • A third of a cup of chopped parsley
    • A quarter cup of chopped chives
    • A small red onion- finely chopped
    • Three cloves of purple garlic- finely chopped
    • Half a teaspoon of nigella seeds
    • A quarter teaspoon of chilli flakes
    • A dessertspoon of organic raw coconut oil
    • A dessertspoon of cold pressed extra virgin olive oil
    • Black pepper to taste- I like lots
    • A quarter teaspoon of good quality sea salt
    • A squeeze/ teaspoon of fresh lemon juice.
    • Half a teaspoon of powdered dillisk/dulse seaweed & more for sprinkling
    • Optional:teaspoon of basil paste or some fresh basil
    • An avocado
    • Some alfalfa sprouts
    • A red pepper- diced
    • A carrot chopped as you like
    • A few black olives that refused to be photographed
    • A sheet of nori seaweed- to use like a wrap!

Miso Salad Dressing

  • A clove of purple garlic – finely chopped
  • A teaspoon of raw sweet miso paste
  • A teaspoon of chopped parsley
  • A teaspoon of chopped chives
  • Lots of black pepper
  • Half a teaspoon of apple cyder vinegar
  • A dash of mirin (gives a note of sweetness)
  • A squeeze of fresh lemon juice
  • Half a cup of cold pressed extra virgin olive oil

Method:

Grab your broccoli and cut off a tiny bit of the tough stem. Leave the leaves, they all part of the goodness! Give them a rinse and pop them on to steam for roughly eight to ten minutes. Chop your onion and garlic including the garlic for your salad dressing. Melt your coconut oil in a wok or pan on a medium high heat. Once it is heated a bit throw in your nigella seeds, chilli flakes, and a bit of black pepper.

Now add almost all your onion (you are keeping a bit to put in your salad later).Add your sea salt.  Leave cook for a few minutes- the onion will go transparent pretty fast. Add in the garlic- let this cook. Next throw in your pinto beans (also a good source of iron).

While the pinto beans heat through rinse and chop your herbs. Put about half in with the pinto beans and keep half for the salad and salad dressing. Turn the heat down to medium. Add the dillisk/dulse and basil if using. Your purple sprouting broccoli should be ready at this stage. Add this to the pinto beans. Mix everything together and add in your extra virgin olive oil. Taste and see if it needs more seasoning. Remember you will be having it with the salad dressing so be cautious with the salt. I now turn the heat off but leave it on the ring.

Prepare your salad dressing. I make a little jar full as it will of course keep. It is even better the next day as the garlic infuses into the oil and the miso starts working on everything! Having right now on tonights dinner! Put your garlic, herbs, miso and black pepper in a  jar- that you have a lid for (you want to be able to shake it!). Add your oil. Now add your mirin, apple cyder vinegar and lemon juice. Put the lid on and give it a good shake. The vinegar and lemon juice help emulsify the dressing.

Throw all your washed dark leafy greens in a bowl. I like to tear mine rather than chop. Mix in your herbs. Chop your red pepper and carrot and either serve on the plate or add to the salad. I prefer to put the salad dressing on the table and let people take as much as they like. Chop your avocado in two and put alfalfa on it!

Go back to your purple sprouting broccoli dish and squeeze your lemon juice over it and give it a mix. I find the sharp fruity lemon juice really helps bring all the flavours together.

Ready to serve! Delicious and nutritious !Xs Aissa

P.s In tonight’s dinner I discovered that freshly cooked brown lentils are made even more addictive by the addition of half a teaspoon of ume plum puree!!! And that my water kefir looks like pee in this photo! 😉 Though not photogenic it is full of good bacteria, yeasts and enzymes that will help with my digestion.

Tonight's dinner!

Tonight’s dinner! Xs

Restorative Pillow Yoga, love your body

08 Sunday Mar 2015

Posted by Aissa in Natural Health, yoga

≈ Leave a comment

Tags

Natural Health, Women's Day, Yoga

I feel so on trend with my post! It is Women’s Day today, which is a day for reflecting on Women’s rights, how far some places have come and how far some places have to go. I have come back and edited this post as I did actually reflect today. I feel less light hearted about now. I have thought about women’s rights in Ireland and the recent history we are still dealing with. I have come across some uplifting stories from friends online, people praising women they love. Posts of women lead action around the world past and present, and some saddening stories and statistics. It makes me want to be more active, I hope that feeling doesn’t wain with the day.

This post is a restorative yoga one, all about being gentle and loving to your body. It seems my womb was even more in tune with Women’s Day than my mind! I have trawled the interweb many times searching for a good practice for during menstruation. Finally I found one, you just need pillows. I used cushions too. Though a gentle and almost comforting routine I still felt I was getting the most out of the poses. I am sure it would be a lovely practice for bedtime, or if you are just not in a place for a more rigorous routine. I think it would be good for guys too, though Adriene does address us viewers as women!

Xs Aissa (actually smiley face) 🙂

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