New year 2020 !
SocialJoy
Welcome to the land of smiles!!. I am in Thailand, on a fitness and nutritional retreat which started mid Feb. Lovely to get away from all the storms and bad weather in England and feel some sun on my skin. There are x3 of us girlies who began the programme at Phuketfit, which is my 3rd visit where you have numerous classes such as Hiit, yoga on the beach, kettle bells, Trx strengthening and many more with healthy balanced foods on offer. We stayed about 6 days for an initial kick start to our fitness and eating regime and then moved to a new luxurious hotel called Stay Wellbeing Lifetime Resort in a gorgeous villa with its own pool & jacuzzi https://www.stayphuketresort.com/room/3-bedroom-villa/ They have Hiit, body strengthening & yoga classes every day, apart from the variety of endless pools to swim in, and lots of reading to catch up on. We are very lucky to be away a whole month and reset our bodies before we return to blighty! Lucky us 😎
WorkJoy
As I was travelling for the last half of February, I was really busy running as many classes as possible before my departure, mainly on vegan (as always!) and Gluten-free, along with booking up Corporate and cookery classes at my school, for my return in March and for the rest of the Spring. We-Work vegan demo’s are booked up in different London locations plus some other private firms as well. I shall also be working with Chiswick Park Estate Management Enjoy-Work. On 26th March it is World Recycling Day & I shall be running an interactive live cookery demo on sustainability and recycling foods including such recipes as cheesy left-over mashed potato veggie pancakes and carrot cake bites. A further course with Enjoy-Work on 1st April to give you ideas for an alternative plant-based Easter there will be a Chocolate course demonstrating vegan chilli and vegan chocolate & orange mousse.
KitchenJoy
I shall be experimenting with lots of exciting new recipes which I discovered here in Phuket, mainly delicious thai dressings for salads which makes all the difference to a plant-based raw dish. For Valentine’s Day, my friend invited a few of us over for a dinner party and we had to bring a dish that was red or pink! I made salmon mousse with pink peppercorns + sourdough toast as a starter and we all drank pink champagne. There was a beetroot, clementine & goats cheese starter as well, followed by main courses and finally a red velvet cake to top it off!
Below is a recipe we made in February on the gluten-free course for dessert.
Buckwheat pancakes with dairy free coconut yoghurt & berries
Serves 6
75g buckwheat flour
1 tsp gluten free baking powder
1 tsp cinnamon powder
1 egg
75ml plant-based milk
1 tbsp coconut sugar
75g blueberries
oil
maple syrup
Put the flour, sugar, baking powder and cinnamon into a large bowl or jug and stir to combine. Beat in the egg and milk to make a smooth batter. Stir in the blueberries. Put a little oil into a frying pan, roll it around to cover the surface and heat until the pan is nice and hot. Pour the batter into the pan to make three circles and cook on medium heat. When bubbles appear on the surface and the base is golden turn the pancakes over and cook the other side. Repeat until all the batter is used. Serve warm with syrup of your choice.
