Happy New Year from me to you

So, we’ve come to the end of another year. Who’s been doing a lot of reflection of late? It’s been a bit of a crazy year my end. The beginning of 2017 started out fairly strong. I had lots of plans for the year ahead (particularly with Naturallea) then it all went a little crazy. Work life went stupidly busy, patient referrals hit an all time high and staffing at an all time low. Which has been leaving me feeling quite drained for some time. We moved house which has been and continues to be a huge renovation project/headache. I can’t believe how hard it’s been if I’m honest. I don’t do too well with mess, builders walking through my house, and what feels like disorganization. Oli had a car crash. He was fine, but then we were down to one car. Which for us, is a logistical nightmare. Then I decided now was a good time to embark on my yoga teacher training. Then just to throw more chaos in to the works Oli thought it was a good idea to get not one but TWO puppies. Definitely my biggest challenge so far. Most the time, my life is all a bit of a comedy sketch and I feel like I’m in the middle of it all, losing my mind slightly. BUT, I sort of see light at the end of tunnel now. I’m hoping that my life in 2018 will have a bit more calm with more direction and not just about surviving the day. So, although I don’t really do resolutions as such, I have given myself some goals. I think giving yourself some sort of focus or a goal is a positive thing. You’re sort of just gently giving yourself a sense of direction. So direction for me looks like this right now:

  1. Make more time for blogging (currently getting off to a flying start).
  2. More recipe creating (and then blogging about it).
  3. More yoga teaching. More yoga learning.
  4. Get outside and run more.
  5. Having the best time with Amelie before she starts school in September. I’m currently off Tuesday and Friday’s with her so I’m going to enjoy every minute before the routine changes again.
  6. Smiling more at all the good in my life and not fretting about some of the shit that happens. It happens, I need to learn not to dwindle on it.

There’s a few things there. But they are things I feel quite passionate about so I’m pretty sure my focus won’t steer too far from this list. I also just wanted to take this opportunity to wish you all a Happy New Year (to anyone that might happen to be reading this). You are a lovely lot. I hope 2018 is bright and prosperous for you all. Resolutions or no resolutions just enjoy this crazy thing called life. Lots of love Lea xx

Christmas Smoothie Recipe

This smoothie tastes just like Christmas. Sooo delicious and my new favourite smoothie choice for this time of year. If you’re already starting to feel the affects of the cold weather or you have some serious Christmas parties happening this smoothie will really help you out.

Literally whizz up the following ingredients in a blender and voila.

Serves 2

2 heaped tablespoons of natural live yoghurt

2 bananas

1 teaspoon of Grated ginger

1 teaspoon of Cinnamon powder

1 teaspoon of Turmeric powder

1 tablespoon of honey

300ml of Almond milk

And then just whizz up in the blender.

I’ve had this two days in a row now just because it’s so tasty. Let me know if you give this a try.

Love Lea xx

Dauphinoise Potatoes with Crème Fraîche 

I made these dauphinoise potatoes last night but didn’t fancy using cream as I felt it would be too rich and heavy. Using crème fraîche and skimmed milk instead works really well. I slightly burnt the cheese on last night’s bake but it actually tastes quite nice a little crispy.

Ingredients

1 tsp olive oil

150ml skimmed milk

1 large garlic clove, peeled and halved

4 rosemary sprigs, plus extra for sprinkling

1 bay leaf

1 shallot, roughly chopped

5 medium sized potatoes, thinly sliced

300g full-fat crème fraîche

75ml vegetable stock

Grated mature cheddar cheese (enough to cover potatoes)

 

Method

  1. Heat oven to 160C/140C fan/gas 3. Brush the oil over the bottom and sides of a 20 x 30 x 5cm ovenproof dish. Put the milk, garlic, 4 rosemary sprigs, bay leaf and shallot into a saucepan. Bring just to the boil, then remove from the heat and add a little pepper. Set aside to infuse.

  2. Peel and then slice the potatoes very thinly. Layer the slices of potato on to the bottom of the dish, overlapping slightly, then season.

     

    Take the bay leaf and garlic out of the infused milk and pour into a jug. Put the crème fraîche into a bowl, then gradually pour in the milk, whisking gently until smooth. Then gently add the stock mixing as you go. Next using a ladel pour the mixture over the potatoes in the dish just covering them. Layer up the next layer of the potatoes, again cover the potatoes with your mixture. Note: you will need to keep enough of the mixture to cover the final layer of potatoes. Now layer up your final layer and cover with your remaining sauce. 

  3. Next cover the potatoes with the cheese and a grind of pepper. Place the dish in the oven and bake for 1¼-1½ hrs until golden and tender – test by inserting a sharp knife through the potatoes. Stand for 5 mins before serving.

    Enjoy guys, it’s really tasty and goes great with a salad.

    Love

    Lea