Lovegrove Essentials Massage Balms.

GENERAL INFORMATION

What does it do?

  • The balm conditions the skin with no oily residue.
  • Can be used all over the body.
  • Practical and economical with no spillage or waste.
  • Ready-blended with essential oils for different therapeutic effects, or unscented.

How to use:

  • Scoop some balm from the tub into your hands. It will ‘melt’ on contact with skin and is then ready to apply to the area to be massaged. Add more as necessary.

Other ways of using it:

  • Use a small amount on your skin before shaving.
  • Use as a nourishing massage treatment for the head and hair.

Who is it for?

  • These balms are suitable for all skin types.

Olive Massage Balm:

  • Olive Fruit Oil – an unscented massage balm, it is extremely effective on dry, chapped skin, useful for eczema or psoriasis, and especially good for hands, elbows, knees and feet. Nourishing and softening, it provides excellent protection from weather and water. Coconut oil is naturally antibacterial and antifungal. Rice bran wax is a skin conditioning and protecting agent with high antioxidant properties.

Lavender and Clary Sage:

  • Lavender – relaxing calming and soothing, anti-septic and anti-inflammatory. Known to relieve toothache, neuralgia, rheumatism among many other ailments. It has been used as an insect repellent and was used in hospitals during the first world war to disinfect floors and walls.
  • Clary Sage – reduces skin inflammation and regulates the natural sebum production, making it suitable for all skin types. Has an uplifting effect and is known for its positive effects on mood swings, balancing female hormones and facilitating restful sleep. (NB: Clary Sage Essential Oil is not recommended during pregnancy.)

Black Pepper and Rosemary:

  • Black Pepper – warming and stimulating, used to ease muscle and joint pain, often used in blends for sports massage. May be used for skin inflammations and superficial wounds and to treat stomach and digestive issues.
  • Rosemary – healing, astringent, toning, tonic, refreshing, stimulating, deodorant, anti-septic, reactivating, anti-bacterial, anti-microbial, softening, invigorating. (NB: Rosemary Essential Oil is not recommended during pregnancy . )

Spike Lavender, Ginger and Marjoram:

  • Spike Lavender – stronger than lavender, it has a wide range of therapeutic properties. Deeply relaxing for the mind and body tissues, anti-septic and revitalising, can be helpful for a range of skin problems including abscesses, acne, athlete’s foot, boils, bruises, eczema, spots, sores, wounds, sunburn, insect bites and stings.
  • Ginger – healing, tonic, anti-inflammatory, it is very soothing for aching joints and muscles. Helpful when combined with other oils in massage blends for after sport and relaxation.
  • Marjoram – anti-spasmodic, calming and sedative, known for its soothing and relaxing benefits on the mind and on tired, aching muscles. Often added to sports massage blends.

KEY INGREDIENTS IN ALL BALMS:

Olea Europaea (Olive) Fruit Oil – an excellent carrier for other oils, it is extremely effective on dry, chapped skin. It is especially good for hands, elbows, knees and feet. Nourishing and softening, it provides excellent protection from weather and water. Quickly absorbed by the skin it also helps regulate sebum production.

Cocos Nucifera (Coconut) Oil – a good emollient, easily absorbed it leaves the skin smooth and nourished. It is odourless and colourless and won’t stain linen or towels during massage. It is naturally antibacterial and antifungal and can penetrate hair better than other oils.

Oryza Sativa (Rice) Bran Wax – a skin conditioning and protecting agent with high antioxidant properties. Provides a protective, non-comedogenic barrier. It is not hydrogenated, is Ecocert, Cosmos approved and vegan friendly.

Tocopherol – natural Vitamin E, moisturising, easily absorbed, protects cell membranes from free radical damage.

Cider Poached pears with spices and toasted almonds

At the July residential yoga weekend, I wanted a dessert that would be light, yet full of flavour and would round off a fairly substantial meal without leaving guests with that “heavy” feeling. This was a huge hit, and I’m delighted that this recipe will be featured in the December issue of Bee Green Magazine, but just for subscribers. In the meantime, here’s a sneaky peek:

This is such an easy recipe to make. It would be a lovely way to end a meal with friends and it doubles (or triples!) up easily too. The orchard on the farm is full of pears, plums and apples right now, and I can’t wait to make the most of the season’s bounty at our next Yoga weekend in October. There are still places left, so if a weekend of yoga and delicious food in the depths of the Dorset countryside sound good, do get in touch.

Ingredients (serves 4)
4 firm ripe pears (Conference pears work well)
500ml bottle cider (medium/dry)
50g demerara OR golden granulated/caster sugar OR Honey/Maple Syrup/Agave
1 cinnamon stick or 1tsp ground cinnamon
6 cardamom pods (swap for cloves, all spice or ground nutmeg for a more “festive” vibe)
1-2 tsp pink peppercorns
60g toasted, flaked almonds
Extra thick cream, greek yogurt or coconut yogurt, to serve.

Method
Peel the pears, leaving the stalks on and set aside. Place the cider, sugar and spices into a large saucepan with a lid, give it a good stir, then place the pears in and put the lid on. Simmer over a medium heat for around 20-30 minutes, or until a round bladed knife passes easily through the thickest part of the pear. Carefully, remove the pears from the poaching liquid using a slotted spoon, set aside and keep warm. Turn the heat up under the poaching liquid, and with the lid off, reduce until thickened and syrupy. Remove the cardamom pods and the cinnamon stick but keep the peppercorns in. Put the pears into individual serving dishes, spoon over the syrup and sprinkle with toasted almonds then serve with a dollop of cream or your favourite yogurt or dairy-free alternative on the side.

 

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Summer Refresher

The weather this summer is very thirsty work, and with Wimbledon and the World Cup looming, we all need a thirst quencher to slake our thirst before we start the celebrations.

Whenever friends and family are around, I make this big Jug of Summer from the herbs outside the back door. I make it a few hours beforehand, or leave it overnight in the fridge, so the taste of the lemon balm and mint really does come through.

Put a large sprig of lemon balm and mint in a jug. (You could also use lemon grass.)

Fill two thirds with water.

Add 6-10 thin slices of cucumber, half a lemon (thinly sliced) and squeeze in the rest of the juice.

If you like a little sweetness add a dash of elderflower cordial.

Leave to steep for a few hours.

Top up with ice before serving.

And if you haven’t heard about the magical effects of cucumber water, may I present Macka B: https://www.youtube.com/watch?v=SVfNrNcvlto

Hayley’s Oat Bran Bread

IMG_2873-1As a wheat-free foodie, I love this ‘bread’ and I make this probably twice a week. It’s become a big part of our diet, which is really saying something when you live the man who literally wrote the book on bread! What Daniel Stevens doesn’t know about baking isn’t worth knowing, so the fact that he’s adopted this recipe into his repertoire is a pretty big deal for me. It’s super high protein and wheat free, packed with fibre and can be topped with sweet or savoury things. It has a dense texture, similar to rye or pumpernickel bread, and also makes great crostini or bruschetta.

Ingredients:

200g Oat Bran (you can get this in most supermarkets now, in the cereal aisle, or Holland & Barrett do a fine cut one which is my favourite)

2-3 Eggs, or vegan equivalent

2 Tablespoons of Greek Yoghurt or vegan equivalent

Pinch of sea salt

Baking Powder

1 Table spoon of Olive Oil (or similar)

Seeds, nuts or dried berries (optional)

Method:

Pre-Heat your oven to about 180*C and line a tin with baking paper. I usually use a round 8 inch cake tin, and line the bottom with a circle of baking parchment.

Use two large or three medium eggs, egg replacer or aqua faba (chick pea or bean water) of an equivalent amount and beat with a fork or whisk.

Add the oat bran in table spoons, starting with about six. Keep adding until you have a thick paste.

Then add the greek yoghurt, or vegan alternative (almond or Soya milk is fine) and mix in, loosening the paste. Beat in half a teaspoon of baking powder at this stage also, and add some salt and a drizzle of olive oil.

Once you have the basic mixture, you can add seeds (I use sunflower, linseeds and pumpkin seeds), nuts or dried berries to create different flavours of bread. Goji berries would work really nicely and would add a delicious sweetness.

Once you’ve added your extras, scrape the mix into your baking tin. You can add more seeds to decorate the top before you pop it in the oven if you like.

Bake at 180*C for about 30 mins. I have yet to burn a loaf of this bread – it seems you can cook it for quite some time before it even begins to colour! You may a get a little rise from the baking powder and eggs, but not much.

Check after 20 mins and see if you want the top to colour more. Once it’s golden brown, remove it from the oven and tip the bread out onto a wire rack to cool. It doesn’t slice very well when it’s still warm, so you’ll have to be patient before you try it!

 

Top with organic grass-fed butter or avocados and tomato salsa, smoked salmon, peanut butter and homemade jam, marmalade… The list is endless!! I’ve yet to find something it doesn’t go with 😀

 

Hayley x

Green Energy Juice

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After a long week of New Year celebrations, Daniel and I were keen to get ahead on 2018 and do a full de-clutter of the house – re-arranging furniture, hoovering behind things and taking stuff to the charity shop. I had a horrible cold, and we had both over indulged at Daniel’s dad’s house earlier in the week. Needless to say – we were both feeling pretty tired and needed a serious energy boost to get the productive weekend we had in mind off to a good start. Enter my Green Energy Juice. Packed with nutritious dark green plants (full of mood lifting B-Vits) and metabolism-boosting spices, this high-protein juice delivered the kick-up-the-butt that our minds, bodies and digestive systems needed.

Ingredients:

300ml pressed Clementine Juice (can use orange or another fruit. Pineapple is great too.)

Half a cucumber, chopped into chunks (organic if possible)

Kale (I love the frozen balls you can get in supermarkets these days)

Ginger (fresh or frozen into cubes)

Large pinch of Black pepper (freshly ground)

1 whole Red chilli (optional)

2 Tablespoons of vegan protein powder (I use Pulsin Protein)

2 Teaspoons of Powdered Spirulina

Pour the juice into a high-performance juice blender (NOT a juicer as it removes too much of the nutritious fibre from the veggies).

Add the veg and spices, and a few cubes of ice if you like it really cold. Blend the whole lot for about 30 seconds. This makes enough for two people, so share between two glasses and feel the instant benefits of this delicious juice.

Don’t forget to share your juice with us! Tags us in your pics on Instagram, Facebook and Twitter and help spread the juicy love ❤

Vegan Stuffing Balls – a cool yule canapé!

Got vegan guests coming and don’t know what to serve as a snack? Try these stuffing balls – no one will be complaining, even the carnivores! My recipe is inspired by Green Goddess Mel Wells’ stuffing, and I have cooked it for the past few years for my boyfriend’s nieces, one of whom is veggie and the other has serious allergies to gluten, eggs and dairy.
Ingredients:sous-vide-quiona-finishing-steps-image-0
750ml good quality vegetable stock
3 sticks of celery, finely chopped
3 garlic cloves, puréed
1 large white onion, diced
1 red onion, diced
fresh herbs – oregano, thyme, sage
good quality sea salt
225g chopped mushrooms
About half a loaf of gluten-free bread, crumbed
1 cup Quinoa
Some nuts or seeds
1/2 cup dried cranberries or prunes
2 finely chopped apples
NOTE – for a lower-carb option you could replace some of the breadcrumbs with oat bran.
Method:
Rinse the quinoa and cook it to the instructions on the packet. This usually takes about 15-20 mins.
Whilst the quinoa is cooking, using a large frying pan, gently fry the onions and celery in a little oil until they are soft and starting to colour, but don’t let them catch in the pan. Once they have softened, add the garlic for a few minutes and then the mushrooms and herbs, and continue to cook all the veggies for another 10 minutes on a low heat.
Once all the veg has softened, take a big mixing bowl and mix together the veg, quinoa, breadcrumbs, and the rest of the ingredients, adding the stock a little at a time. It should form a thick, sticky mixture that you can roll into bite-sized balls. Don’t worry if the mix is a bit loose – as long as they will form a roundish shape, it’s totally fine.
Place the stuffing balls onto a baking sheet and cook in a hot oven (around 200*c) for 10-12 mins. You don’t want them to be too dry, but slightly crips on the outside. The other option is to pop into a ceramic baking dish and then slice it up after its baked.

DSC_0060They can be served hot with mushroom gravy (for the vegan guests) or go against the grain (sorry – couldn’t help myself!) and wrap them in bacon and serve with a meaty gravy. They’re also really tasty with a cranberry jelly dip 🙂

 Merry Christmas – Love Hayley x

Hannah’s low carb biscuit bars

These very low carb/high protein snack bars are fantastic for that moment when you would reach for cake/biscuit/chocolate – something with your hot drink to keep you going until lunch or dinner time.
Cinnamon is amazing – it contains compounds that promote insulin function, improve blood glucose levels and increase insulin sensitivity, so it’s very helpful when you’re feeling hungry. It also slows down the speed at which food is digested so it lowers the ‘glycaemic load’ of your food. You might want to play with the amount, to suit your taste.

 

In a bowl, mix:

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100g oat bran

15g goji berries

25g chopped nuts

25g flaked almonds

15g ground almonds

A tsp cinnamon

 

Whisk together:

1 egg (or 50ml chick pea water)

1tbsp water

1 tbsp Xylitol (e.g. Natural Sweet)

Half a tsp of vanilla essence

Combine the ingredients and press into a 7” square cake tine, lined with parchment. Score into 9 squares. You could use a small, round sandwich tin and score into triangles. Bake in a fairly hot over for 15 minutes. Turn out, peel off the paper and gently separate the pieces before you allow to cool. Keeps well in an airtight container.