These exercises will lengthen and strengthen your spine to reach it’s optimum flexibility
🤸♀️Chest Opener 🤸♀️Wall angels 🤸♀️Wall wheel 🤸♀️Swimmers 🤸♀️Modified swimmer 🤸♀️Bow 🤸♀️Modified bow 🤸♀️ Camel 🤸♀️Puppy pose
These exercises will lengthen and strengthen your spine to reach it’s optimum flexibility
🤸♀️Chest Opener 🤸♀️Wall angels 🤸♀️Wall wheel 🤸♀️Swimmers 🤸♀️Modified swimmer 🤸♀️Bow 🤸♀️Modified bow 🤸♀️ Camel 🤸♀️Puppy pose
Get full recipe 🔽
Ube Buns
Ingredients
2 pounds pork neck bones
2 tablespoons vegetable oil
10 cups boiling water a big chunk of ginger
1 pound mustard green stems
2 tablespoons dried goji berries
6 dried Chinese dates
salt
Instructions:
1️⃣Soak the pork bones in cold water for 1-2 hours to purge them of impurities, changing the water once in between.
2️⃣Then add the pork bones to a deep pot with enough water to cover them. Bring to a boil, and let it boil for 1 minute. Remove from heat, and rinse the pork bones clean. Drain in a colander and set aside.
3️⃣Preheat your wok over medium high heat until it starts to smoke. Add the oil to coat the bottom of the wok, and add in the pork bones. Reduce the heat to medium, and brown the pork bones on all sides.
4️⃣Turn off the heat, and transfer the pork bones to a thick bottomed soup pot. Meanwhile, bring 10 cups of water to a boil.
5️⃣Carefully pour the boiling water in with the pork bones, and add the ginger. Turn on the heat to high, and bring to a boil. Once boiling, medium, cover and boil over medium heat for 30 minutes, or until the soup turns milky white. At this stage, the soup should be bubbling, but not so much that the soup boils over. This process will turn the soup creamy white without losing too much liquid.
6️⃣Finally, reduce the heat to low, and simmer (covered) for another 1 hour, until the meat is tender. Skim off any fat on the surface of the soup.
7️⃣Add the mustard greens, dried goji berries, and dried dates. (If you like added sweetness in your soup, cut the dates in half to release more flavor.) Bring the soup to a boil again, and reduce the heat to medium low. Cover and simmer for 20-30 minutes. Add salt to taste, and serve piping hot.
Source ▶️ https://thewoksoflife.com/wprm_print/55023
INGREDIENTS
1 kg cold seedless watermelon (without skin)
a few handfuls of chopped mint and parsley
250 g labneh or Persian feta
1 small red onion, thinly sliced
2 punnets blackberries
extra virgin olive oil to drizzle
2 lemonsMETHOD
CHOP the watermelon into bite-sized chunks then pile into a serving bowl.
MASSAGE the red onion with the juice of 1 lemon and a generous pinch of salt. Leave for 3 minutes to slightly pickle then scatter over the watermelon chunks.
TOP with labneh or Persian feta, parsley and mint.
SMASH half of the blackberries and combine with the juice from 1 lemon.
DRIZZLE watermelon with the smashed blackberries and lemon then generously with the olive oil just before serving.
Source👉🏻 https://thehealthychef.com/blogs/recipes/persian-watermelon-salad?
Made with Mandolé Orchard Almond Milk
Ingredients:
LAYER OF JELLY
1 litre freshly squeezed orange juice, strained of pulp
500 ml recently boiled water
3 tablespoons powdered gelatine
Honey or stevia to sweeten
LAYER OF CAKE
Zest from 1 orange
150 g almond meal
3 egg whites
60 ml honey or maple syrup
2 tablespoons olive oil
1 teaspoon vanilla extract
LAYER OF ALMOND MILK CUSTARD
1 litre almond milk
2 teaspoons vanilla extract
3 tablespoons maple syrup or honey
5 tablespoons cornflour
1 x 5 g sheet leaf gelatine (optional for a firmer custard) soaked in cold water
EMBELLISHMENTS + ASSEMBLY
180 ml fresh passionfruit pulp or mango
3 tablespoons good quality apricot jam
3 tablespoons water or orange juice
Methods:
🌟STEP 1 – MAKE YOUR JELLY
COMBINE water and gelatine into a bowl and stir until the gelatine dissolves.
POUR in the orange juice and stir through until combined.
SWEETEN to taste if you like.
POUR into your favourite trifle dish and carefully place into the fridge to set. This should take about 4-6 hours.
🌟STEP 2 – MAKE YOUR FLOURLESS ORANGE CAKE
COMBINE the orange zest, almond meal, egg whites, honey, olive oil and vanilla into a bowl.
POUR into a 20 cm cake tin lined with baking paper.
BAKE for 20 minutes or until cooked through.
COOL completely before using.
🌟STEP 3 – MAKE YOUR ALMOND CUSTARD
HEAT 750 ml of Mandolé Orchard Almond Milk and maple over a gentle heat.
COMBINE the rest of the 250 ml Mandolé Orchard Almond Milk with the cornflour until smooth.
POUR the cornflour mixture into the hot almond milk and whisk on the stove until thickened, then remove from the heat.
ADD the soaked leaf gelatine (if using) and whisk through at the end. This extra step gives a nice firm custard which adds that extra touch. Cover the top of the custard with clingfilm for a few moments whilst you assemble the rest of the trifle.
🌟STEP 4 – COMPLETE ASSEMBLY
COVER the set jelly in the trifle dish with the cooled orange cake. Trim any sides if needed to fit.
COMBINE apricot jam with water or orange juice and spread over the top of the orange cake.
POUR the warm custard over the cake and place into the fridge immediately to set and cool. You may need not use all of the custard, as this is based on your trifle dish.
TOP the trifle generously with passionfruit pulp or mango. I love the tart tang that passionfruit gives to the whole dish.
Ingredients
Source from 👇🏻
Spicy Eggplant and Tomato Dip
Ingredients
Dressing
2 leeks, washed and finely sliced
1 tablespoon avocado oil
1 bunch kale, washed and finely shredded
200 g baby spinach leaves
80 g quality feta cheese
6 organic eggs
1 lemon, juiced
1 bunch parsley, chopped
Small handful of pine nuts
Salt and pepper to season
🥘PREHEAT oven to 180 degrees Celsius (360 degrees Fahrenheit).
🥘SAUTÉ leeks in a large heavy based pot with avocado oil until softened.
🥘ADD shredded kale and cook through for 5 minutes until soft and wilted.
🥘ADD baby spinach leaves and cook through until wilted.
🥘SEASON with salt, white pepper, lemon juice and parsley.
🥘SPOON the mixture into a 22 cm pie dish.
🥘BREAK eggs into a bowl and whisk lightly to combine.
🥘POUR the eggs over the greens and gently incorporate through the mix.
🥘CRUMBLE the feta cheese over the mix and sprinkle the pine nuts.
🥘BAKE for 40 minutes or until firm to touch and golden.
🥘REMOVE from the oven and rest for 5 minutes before serving. Enjoy!
Source from 👇🏻
https://thehealthychef.com/blogs/recipes/kale-spinach-feta-pie
Ingredients
For serving
Instructions
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5. Split Lunge (L)
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Soo Beaute Bio-Fill S.P.P Revitalizing Plant Stem Cell Mask
🔳Key Ingredients
🟣Rice Callus Stem Cell Extract contributes various benefits such as anti-oxidant, anti-inflammation & whitening.
🟣Myrothamnus Flabellifolia is known as the “resurrection plant” native to South Africa. It is rich in Quinic Acid Esters, it is a very potent anti-oxidant which effectively moisturises dry skin.
🟣Neofinetia Falcata is an active ingredient which radiates & brightens skin, activate skin rejuvenation plus soothing with moisturizing properties. 🔳Benefits of Plant Stem Cells Plant stem cells have a strong antioxidant and anti-inflammatory effect, helping to protect against sun damage and prevent wrinkles.There is also evidence that stem cells can promote the production of new collagen, which can also make your skin appear more youthful.
🔲My experience This is not the best sheet mask I have used but good enough to hydrate, cool and soothe my skin 10-15 mins during humid day. It has a strong scent and might not be suitable fo people sensitive to fragrance. It does leave a bit of redness around my nose and cheek areas but disappears quickly. Essence is thick but not runny and is just enough to spread the balance on my face which complete my last step of masking. I can say this is a basic sheet mask with minimal functions. Ending my pm routine with some of my favorite products:
Mijep Beauty Beauty Tools – https://www.mijep.com/
Amethyst Facial Roller
Benton Cosmetics – http://bentoncosmetics.com/
Aloe BHA Skin Toner Aloe
Propolis Soothing Gel
Enagic Miracle Water – https://www.enagic.com/
Beauty Water PH5 -6
The Ordinary – https://theordinary.deciem.com/
Caffeine Solution 5% + EGCG Eye Serum
Iunik – https://www.iunikcos.com/ Tea Tree Relief Serum
Althea Korea – https://sg.althea.kr/collections/mist-sun-care/products/
Petal Velvet Sunaway
11 Village Factory – http://www.village11.com/
Derma Clear B5 Cica Cream
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Ingredients:
1 corned beef brisket or silverside (about 1.5–2kg)
1 tbsp each of white and black peppercorns
3 bay leaves
3 thyme sprigs
1 large onion, cut into wedges
2 carrots, roughly chopped
350g new potatoes
For full recipe 👇🏻
Corned Beef & Cabbage
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