Kilimanjaro Marathon

I am almost at the end of my 10km training -I have three runs to go before I start the half marathon training program.  So far this has been one fo the hardest things I have ever done.  It saps me, it exhausts me, it elates me, it dehydrates me!! Its all been an adventure so far.  I think its the constant hard work and effort to get to a point that has been so difficult, and running up and down the slopes of west Kilimanjaro!  I have 75 days to go until I run my first ever half marathon-and I have chosen to run the Kili marathon to raise funds for a solar system-nothing like running at altitude against some of the world's best runners as a starting point!
The funds I am raising will be for an environmental library Nomad Trust is building and kitting out.  I am still a way to go to hitting my £3000 goal.
Any donations and contributions would be great appreciated!
My fundraising page is:  http://uk.virginmoneygiving.com/LaliHeath

Asian Inpired Coleslaw

I have to admit that even before I turned vegan I never liked conventional coleslaw, however we have a glut of cabbages at the moment-mainly red cabbage so I have adapted this for my red cabbages and it's great-refreshing, light and aromatic.
1 bunch spring onions-trimmed and sliced
4 medium carrots-peeled and corsely grated
1 small red or white cabbage

Dressing:
2 tbs tamari or soy sauce
1 tbs clear honey or maple syrup
1 garlic clove finely chopped
2 tbs rice or white wine vinegar
2 tbs toasted sesame oil
2 tbs olive or avocado oil

To finish:
A handful of fresh coriander and some lime juice. (you can also add some toasted sesame seeds, or sunflower seeds)

Put the sliced spring onions into a large bowl, add the grated carrots.  remove any blemished outer leaves from the cabbage, the quarter, cut away the core and shred the leaves as finely as you can.  Combine with the spring onions and carrots.

For the dressing, whisk all the ingredients together, making sure the honey is dissolved.  Pour over the vegetables and toss.  Leave for 10-20 minutes to relax!

Serve with the coleslaw scattered with coriander and sprinkled with a few squeezes of lime.

Depression

I have been reading Anthea's blog and what she writes about depression  true-I come from the "otherside" the person who is a depressive, and I often think of how my friends, my husband my parents have coped with living and loving me when I am having black dog days.


"Living with – loving – somebody who has battled Depression renders life one big fat contrast: light and shadow, black and white, happy and sad. The fact of Depression is this: it changes a person so fundamentally that their life – and the lives of those around them – morph as distinctly different dependent on whether the beast is in residence or not.

Reading is subjective (all writers are told that every time they are floored with another rejection); not everybody is going to like everything you pen.

But not all publishers know what they are talking about: the good times and the depressive do alternate sharply and it is in that acute contrast – bitter cold, enveloping warmth; smudgy shadows, bright sunshine – that the disparity is most, most striking.  When Depression descends it obliterates the light like a wet finger to a candle. When it dissipates, the dazzle is startling.

Trust me on that."  Anthea Rowan

Kinfolk

http://www.kinfolkmag.com/journal/

A great little website with ideas on simplying being with others naturally, good ideas for natural Christmas decorations as well. 

Self-Love Chocolate fudge

This is taken from Sarah B's blog and it sounds amazing, I will make it tomorrow... but to jet me inspired and maybe a few others I thought I'd share!  I think a few people wil be getting it in their stockings as well!

"On to the recipe. I'm going to tell you exactly how I make it and I hope you will be able to replicate the results. It’s not a science, there are just a few things you need to be sure of.
I always use my favorite ceramic bowl, and you must pre-chill it. This is so that when you are mixing the oil and the syrup, the oil does not separate. You will only have separation troubles if you are like me and you use a hand mixer (friction brings the heat that melts the oil). This can be mixed by hand (which Sarah B. does), but it is more difficult to get a uniform texture. I would never complain about lumpy fudge but some people might (Sarah B. has slightly lumpy fudge, doesn't complain about it).

Self-love Chocolate Fudge
Ingredients:
1 ¼ cup of buttery coconut oil (not solid, and not liquid)
1/2 cup raw cashew butter (cashew works best for a neutral flavour, but feel free to use anything! Almond, hazelnut etc.)
1 cup maple syrup (really depends on how sweet you like it, maple can be strong and overpowering at times)
½ - ¾ cup raw cacao powder (If you love dark and bitter chocolate, you can add more)
pinch of good quality sea salt, or more... because salt + chocolate is awesome!
optional: spices such as cinnamon, cardamom, chili, cayenne…

Raw Twist: If you're eating raw these days, use raw honey or agave in place of the maple syrup. 

Directions:
1. Mix your coconut oil and cashew butter in cooled bowl on low setting, being careful not to over mix (the oil will appear soapy if you have over mixed).
2. Pour in maple syrup and mix again, then finally add the cacao powder and salt and mix to perfection.
3. Once it looks good and uniform, spoon into silicone candy or muffins cups (or silicone ice cube trays work too) and throw in the freezer. The coconut oil will harden almost immediately, but it will stay soft and smooth with the addition of the other ingredients. You will never have to defrost it, just peel away the silicone mould and enjoy!

Tip: If you find it difficult to spoon the fudge into the cups evenly, warm it up slightly after you've mixed it together by placing the bowl double-boiler style, over a pot of water heating on the stove. Keep a close eye on the fudge and wait just until it's liquid enough to pour into the moulds"

A few of my favourite things-Dec

A slightly different post from the usual, I am feeling a bit dis-enchanted with my veggie garden at the moment as I have been away a lot and it has not been getting the love and care it needs.  However I did pick my first bok choy today which I am excited about!  Anyway here are a few of the things I am enjoying at the moment:

Beulah London http://www.beulahlondon.com/ Their beautiful Sarai dress which I first wore in India in January.
Ben Howard's album 'Every Kingdom' http://www.myspace.com/benhoward
Jo Nesbo's Harry Hole series of books- http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=jo+nesbo&x=0&y=0
My new Heidi Klein swimming costume.
My go to staple for skin care products-especially a fan of the Rose Day cream -http://drhauschka.com/
The beach-Ras Kutani was incredible http://www.selous.com/ras-kutani
My TOMS shoes http://www.toms.com/
Nigel Slater's cook book-Tender Volume 1.  My go to for inspiration!
Anthea Rowan's stunning glass rings and her lovely blog http://reluctantmemsahib.wordpress.com  

I am sure I will keep adding to this as the days go by and we get nearer to Christmas! 

Poppy Seed-Crusted Butternut Squash with Kale

Serves 4
Ingredients:
1 medium butternut squash
4 cloves garlic
1 Tbsp. coconut oil
3 Tbsp. poppy seeds
couple pinches of sea salt

2 cups packed shredded kale
1 shallot
juice of ½ lemon
zest of 1 lemon
pinch of sea salt

Maple Mustard Dressing
2 Tbsp. olive oil
1 tsp. apple cider vinegar (adding raspberry vinegar instead makes an interesting change!)
pinch sea salt
1 tsp. pure Maple syrup
1 tsp. Dijon mustard

Directions:
1. Preheat oven to 400°F. Peel the squash, cut it in half lengthwise and scoop out the seeds. Cut into cubes. Toss with oil, minced garlic, poppy seeds, and sprinkle with sea salt. Place on a parchment-lined baking sheet. Roast until fork-tender, not mushy (approx. 30-40 minutes)
2. While the squash is roasting, shred the kale by slicing it in very thin strips. Add the juice of ½ lemon, a pinch of sea salt and massage into kale to wilt. Set aside.
3. Make dressing by whisking all ingredients together. Pour over kale, toss to coat.
4. When the butternut squash has finished roasting, remove from oven and let cool for 5 to 10 minutes. Add to kale and mix. Toss with sliced shallot, and garnish with lemon zest. Season to taste. Serve.