A new year, a new dawn, as someone recently said to me. He’s right; forget the unnecessary pressures of resolutions in 2020. Gone are the needs to fulfil certain requirements, however we may wish to re balance ourselves following an end of year (Christmas) excess. This might be achieved in a series of ways. Today we’ll look into this in more detail.
Treasuring this one body of ours. Like a car which we have only once in life. Then we would perhaps take more care of it. Our physical body may compare to a car, we need a periodic physical and mental review and check up, to keep us going; on track. An MOT points to the longevity of the vehicle whilst similarly, a clinical consultation may pinpoint areas which need additional support and highlight ways to achieve this, simply and importantly, affordably. This body of ours deserves our renewed attention.
Ethical Veganism is in the headlines. this past week has been extraordinary in the media. A landmark ruling on ITV News shows that it is unlawful to discriminate an employee for refusing to wear goods derived from animals’ form or consume animal products. More options than ever in dining. A 1hr 30 mins (max) Nutritional Therapy consultation costs between £50-£65.00
CHC Lee, the most established South london complementary health centre, on Manor Lane.
LNHC Theobolds Rd, Holborn.
International consultations via skype or telephone.
This month if you feel inquisitive to try a solid bar of shampoo for eco purposes, rather than purchase another new bottle of even refill from the zero waste shop, I have a new recommendation for you! My hair is so wavy and thick (wiry in places?!) it requires a kind and gentle treatment to remain soft, supple and curly. The Local supplier of brand Nat-ul, supplies a range of eco skincare products including fantastic shampoos. Having failed to find an alternative to old Lush varieties which use ingredients and perfumes I no longer wish to purchase, I was seeking a natural alternative. Firstly, I tried the naturally inspired Alter/native by Suma boxes of soap looking shampoo and conditioner bars. Heavy and good value, so I thought. Unfortunately neither left my hair feeling great, in fact it looked and felt more greasy and according to my housemate Darron, gave it a wet look. I was not best pleased so was delighted to read the Instagram recommendation of Nat-uk Hemp and Mango shampoo bar from @LewishamLowdown, our local social media entrepreneur mum, Alison. A trusted source; I duly ordered likewise. Hemp is my all time favourite source of essential fatty acids, carbohydrates and proteins; mango is such a sweet and juicy fruit. Great; She knows what’s what..!
I ordered the Mango and hemp seed shampoo bar online and discussed the order with the manager/owner and she hand delivered it to me personally a couple of days later. Here is a perfect solution to plastic free/ no waste shampoo. Presented in a reusable metal tin (& you know it will serve a valid purpose in travelling!) it makes my hair smell divine and naturally lovely (without grease). in a lovely natural box was also a sample bottle of natural hemp seed facial /skin oil. This makes for naturally glowing skin! I’m literally smiling as I put it on each morning! This hydrates and illuminates skin so well that it’s good to know that such a simple and straightforward solution is achievable. Thank you to all the Nat-ul team for bringing this range to SE London!
This weekend is a pre Christmas treat, a super friendly plaice, ideal for children to enjoy colouring activities on Sunday include our festive foliage foraging wreath class. To bring your friends for lunch from 12 noon and stay for the rest of the day to create a fancy festive centrepiece. Glowing from the inside out: Serving Non alcoholic Fruit punch (with added sea moss) to those seated for forest eco spirit play.
I’m delighted to welcome My new forager friends from Hungary and Australia who will join in to make a wreath or two together. Tomorrow We’re gathering lovely gifts from nature inc. my pine cones, seed heads, feathers as well as evergreens from our garden, to use in our class. Also new eco lavender bath salt bags *new products* with a reusable organic bag will be ideal stocking fillers for just £3.50 each.
To join us book with the Eventbrite link on the website or email/contact Theresa for further details.
I just adore the seasonal foliage at this time of year; Evergreen leaves, seed heads, pine cones, berries and even feathers are making a show this Christmas. Fortunately I’ve collected a wide array of such seasonal such treasures, especially for such a purpose as this.
my table decoration and wreath class is held at Love Gift Vegan Cafe, on Sunday 15th December for 3 hrs. Drop in during the afternoon to create a decoration to delight your loved ones from a mixture a natural foliage, along with a glass or two of festive fruit punch and whichever Caribbean dish takes your liking from the extensive made onsite, freshly prepared menu.
tickets £30.00 or £15.00 concs. (Please ask in advance if you require a reduced fee)
Monday nights will never be the same again! Since the introduction of the SLBI talks, lead by the local experts. This week was the final session in the season and we held a quiz ‘Guess the fungi’ which was more of an invitation to discover more about the world of fungi through researching in the manly books and asking pertinent questions. Much like a game of ‘Guess Who’ from the 1980’s, except instead of asking questions surrounding features “does your person have a moustache/wear glasses” it’s a question of defining fungus features! Identification through key features: the spire colour (from spore prints/gills), Gill formation, The Cap colour and texture or design, the feel to touch, size: height, cap width and diameter, Stipe (stem) length, base size and The area /favoured location; where it grows. hence 3.5 hrs later I’d identified approx 10 mushrooms and as a group, we’d identified approx 25 species. A foraging walk is planned in mid December.
the SLBI is a lovely old converted house in Tulse Hill, with an astonishing botanical back garden. Over the past month, a seasonal Mushroom identification activity has takes place, whereby you take a mushroom collection to be identified by an expert in the field. Fabrice and Mario presented the night. On the promise of observing other’s fungi, I attended with photos to identify from another’s recent discovery in Downham. Hence I arrived with images and my favourite books on the subject including my inherited Geoff Kibby’s original which is over 30 years old.
As I entered the room An amazing variety of very brightly coloured fungi covered the table on display in groups: A whole forest of wax caps! All have these distinguishing features: waxy caps (!) plus are slimy/clammy or cool to the touch. A Snowy wax cap is edible but looks similar to the common poisonous death angel. A Parrot wax cap displays a flash of blue upon stem. A Meadow wax cap is edible and is found by streatham common near the house at top. A Crimson wax cap has yellow gills and is edible.
A Clitocybe (sloping head) has purple gills and white spores. it’s found around trees and is related to Lepista the Field blewit.
My images depicted Infundibulicybe geotropa the Monks head mushroom.
Back last summer we found a Ganoderma bracket fungi at buddhafield camp in Dorset which has a cocoa like dusting of spores.
A Russular has deep pink tops with delicate white gills.
Web caps with open gills are with little web bits instead of a ring.
We were an interesting group; a mix of enthusiastic gardeners and an environmental journalist. We discussed food security issues and new insights into land use and ownership. Beyond id Fabrice discussed how Peat bogs which are naturally wet had been affected by drainage for grouse hunting and is bad for carbon emissions. Sheep rearing on Yorkshire land which holds water like sponges. Now this land is being drained and over grazed by sheep which has meant flooding in other areas; As a direct result from sheep over grazing. Plus Peat land burning.evolution now!
The Best Method to Use-for collecting fungi? a good French mushroom knife to cut mushrooms or even a pound shop version on a string!
What will you be doing on the evening of Thursday 12th December?! If the answer is trying to avoid the election results for 5 minutes, then you’ll love to attend One World Choir’s Christmas Concert at the Baptist Church, in Kings Cross. A compilation of traditional Christmas songs plus a beautiful blend of chants from around the globe eg. African traditional songs celebrating mother Earth, sacred landscapes with a feminine touch.
With over 50 singers of all ages, performing acapella with Choir leader Helen Yeoman whose mixed choirs recently performed at locations across London during the Extinction Rebellion events in October. I learnt about the performance at an X R event in Trafalgar Square one night and went along to the next rehearsal.
Before the leaves truly began to fall I was treating a patient for fibromyalgia. In response, she kindly invited me to visit her allotment and I found myself the proud recipient of a range of fresh organic produce: home grown watercress to garnish, apples – pickled, pulped and whole for breakfast plus a huge butternut squash, which I had a job to carry back home. I collected Amaranth seeds and picked a few apples from the tree. She had also saved me A year old bottle of fresh, sparkling apple juice.
Thus begins the task of creating as many new and interesting meals as possible with these ingredients. Utilising left over vegetables, fruit and foraged herbs and seeds, I have begun to weave magic at my mealtimes.
Here are 3 ways with these ingredients. All washed down with a natural, appletize!
Spinach, Mushroom and squash Tarte. My first gluten free (pre made) puff pastry tarte! Made with a wild pesto dressing. Good served with fresh bean tips and slices of avocado.
2. Squash and watercress risotto
3. Squash & Winter veg soup To pre cooked potatoes and parsnips, I added chunks of squash, nigella seeds, broccoli and coconut oil into a blender with enough hot water and a lemon and ginger tea to form a creamy smooth consistency when blended. Then warmed gently for 10 mins whilst I made an avocado on rye toast. Finally, adding seasoning and pumpkin seeds for garnish. Minimal cooking of squash retains its juicy form.