Thursday, 19 April 2012

Massage Number 1

I have had a new flourish of massage clients over the past few weeks which is ace. And I’ve loved meeting new people, massaging old friends for the first time and returning to well massaged bodies for more work too. It’s all ace for me. 
Every time someone rings me or emails me and asks to come for a massage it makes me happy on the inside, not for my wallet. I’m happy that people value the importance of taking care of themselves, looking after their bodies. And they trust me to help them take care of themselves.  It’s a great job, I really can’t complain. 
Every now again you can get a client who just gets you and what you’re trying to do. They completely relax their body into your hands and allow you to work with them and in the end they get so much more out of the massage than just relaxation or looser shoulders or whatever they came in for. They get this calm serene look on their faces. It almost looks a bit like they’re drunk, but drunk on happiness. And when I see that look in people, it immediately reminds me of why I trained and why I’m the luckiest person in the world for getting to do this wonderful job. 

Monday, 16 April 2012

Another vegan delight!

So here's another recipe for some vegan loveliness! Enjoy! 

Rice and Lentil Salad

Great as a side dish for a BBQ, a lunch salad or as part of a main meal. Easy to make and super filling!

Serves 12

·      500g brown rice
·      300g puy lentils
·      3 spring onions
·      1 small red onion
·      5 tbsp soy sauce
·      7 tbsp olive oil
·      3 tbsp lemon juice
·      Salt and pepper to taste

1.    Bring 1.5litres water to the boil, cook rice until done. Bring 900ml water to the boil in a different pan, add lentils and cook until done but not mushed up, around 30 mins. Drain both well and rinse with cold water. You can cook them both in the same pan if you want with 2.5 litres of water.
2.    Finely chop onions. Whisk the dressing ingredients together and combine everything in a large bowl.  Yes, it’s that easy!

Jules Staveley

Thursday, 12 April 2012

I like you because....

Here's the reading I read for my brothers wedding last week. I didn't write it, or choose it, and at first I didn't even like it that much. However, after reading it over and over for about a year, it grew on me. And now I love it. So enjoy! 

"I like you, and I know why. I like you because you are a good person to like.

I like you because, when I tell you something special, you know it’s special and you remember it a long long time.
When I think something is important, you think it’s important too.

When I say something funny you laugh; I think I’m funny and you think I’m funny too. I like you because you know where I’m ticklish, and you don’t tickle me there, except, just a tiny little bit, sometimes.
You know how to be silly, that’s why I like you. I never met anybody sillier than me til I met you.

You really like me, don’t you? And I really like you back, and you like me back, and I like you back. And that’s the way we keep on going, every day.

I like you because, if we go away together, and if I get lost, then you are the one that is yelling for me. I like you because everything that happens is nicer with you. I can’t remember when I didn’t like you.

I like you because... so many reasons. I will go on choosing you, and you will go on choosing me, over and over again. That’s how it will happen every time.

Why do I like you? I guess... I just like you."

Sooper Doopa Veggie Frittatas

Another one of my vegan delicacy's soon to be featuring in Boo Magazine!  

Super Doopa Veggie Frittatas!
Vegetrian? Vegan? Gluten or wheat free? This ones for you!

Does your kid turn their nose up at veg? Yeah mine does too! So, hide tons of veggies in these scrummy frittatas and watch the kids (and grow ups!) wolf them down and ask for more! Make extra, and put them in the lunch box for school or work the next day. Great eaten hot or cold!
Ingredients (makes 8 - ish)

·         2 potatoes, peeled, grated
·         1 carrot, grated
·         2 cougettes,  grated
·         125g can sweetcorn, drained
·         1 onion, finely chopped or grated
·         75g self-raising flour (can be gluten free)
·         1/2 tsp salt
·         Handful of chopped parsley
·         3 free range eggs
·         2 tbsp olive oil
For hardcore Vegans – I recommend using Ener-G Egg replacer. It’s about £7.20 and equal to about 100 eggs. So you can use it for anything and everything!  

1.      Add together potatoes, carrot, courgette, sweetcorn, onion, flour, salt, parsley and Ener-G or egg in a bowl. Stir to combine.
2.       Heat a large pan over medium heat. Add a little oil. Use a large desert spoon to measure out each frittata. Cook for 5 minutes and turn over until browned. Repeat as needed.
Maybe serve with.....
Some gluten free burger buns, salad and egg free mayo. They’re also great with Quinoa and baked Aubergine. I sometimes use them as a meat substitute for a Sunday dinner.

Vegan Chickpea Burgers

Just thought I'd pop a few recipes on here, soon to be in the pages of Boo Magazine! 

Vegan Chickpea Burgers

Wheat free, dairy free, nut free, meat free. It’s the vegan’s paradise at BBQ time..

  • 1 baking potato, cut into chunks
  • 1 carrot, chopped
  • ½ red pepper, diced into small pieces
  • 1 can chickpeas, drained and rinsed
  • 1 small onion, diced
  • 1 tsp garlic puree
  • 1 tsp garam masala
  • Juice of ½ or whole lemon (add to taste)
  • 3 tbsp oatmeal
  • 1 dessert spoon tahini
  • Tsp vegetable bouillon
  • 2 tbsp water
  • ½ - whole red chilli (depending on taste)
  • Salt and pepper
  • Heaped tbsp of fresh coriander
  • Dessert spoon of oil
  1. Heat the oven to 170°C
  2. Put the potato and carrot into a pan, cover with boiling water and a little salt, bring to the boil and cook.
  3. Drain, put into a big bowl and mash.
  4. Boil the chickpeas in water according to instructions on the tin. Drain and mash, and add to the potato mixture.
  5. Sauté the onions in a tbsp of oil for a few minutes until they start to soften.
  6. Add the chilli then curry powder and cook for one or two minutes, then add the peppers, 2 tbsp of water and cook for a few more minutes until water has nearly evaporated. Add to the potato and chick pea mash.
  7. Then add the tahini, coriander, garlic and lemon juice to the cooked chickpeas and mix well. Season to taste.
  8. Tip the oatmeal into a dish.
  9. Divide the burger mixture into 6, take one portion, mould into burger shape and coat in the oatmeal.
  10. Then either pan fry quickly on each side until golden and put onto lightly greased baking tray in oven for 10 minutes, or simply put onto the baking tray in oven for 15-20 minutes.
Ok so they’re not cooked on the BBQ, but just bring them outside when they’re done and eat in the lovely sunshine!

Maybe serve with...
Great in wheat free burger buns with lettuce, tomato and dairy free mayo. Also you could try a big old dollop of houmous on there too.