Blog Update

Tuesday, 19 September 2017

(Photo Credit: Jane Beadnell Photography (http://janebeadnellphotography.co.uk/)

Over the years I've loved sharing my knowledge of wellness and yoga with you all. I've wanted to share as much as possible, so I have been posting six times a week over the two blogs. However, I'm planning some new and exciting projects to share with you, and to give me the time to work on these, I won't be posting quite as frequently. I'll still be here though, and I look forward to continuing on our wellness and yoga journeys together.

Thank you for your support- sending my love to you all.

Please see below for my latest post!







Meatless Monday: Mushroom quinoa burgers with surprise salad

Monday, 18 September 2017


Earthy flavours beckon at this time of year as we move into autumn and so these mushroom burgers are just the ticket.  The quinoa is one of the few sources of complete proteins for vegans and provides B vitamins which help ensure our immune system is tip top as we move into autumn.  

The surprise salad has borage flowers, also known as starflower.  They are a pretty blue colour and look great on a salad as well as adding essential fatty acids.  They are anti-inflammatory and help balance hormones. They taste a little like cucumber. The other surprise ingredient in the salad is radish which has been grown in a pot - it is still not too late if you want to grow some.  The salad leaves too are home grown.



homegrown radish

Mushroom quinoa burgers with surprise salad

Makes 12

Serves 4


You will need

For the burgers

150g quinoa, rinsed in a fine mesh sieve
1 tbsp organic olive oil
1 small onion, peeled and chopped
2 garlic cloves, crushed
200g button or chestnut mushrooms
Chia seed egg - 1 tbsp chia seeds, 3 tbsp water.  Allow to thicken for 10 minutes
6 tbsp miso paste
75g breadcrumbs
2-3 tbsp nutritional yeast
Olive oil spray to grease the baking tray

To serve

Salad leaves
Borage flowers

Place the quinoa in a saucepan and cover with water. Bring to the boil and reduce heat to simmer for around 12 minutes.  Drain well.  

Meanwhile heat the oil and cook the onion for around 3 minutes. Add the garlic and mushrooms and cook for a further 5 minutes. 

Place the mushroom mixture, the cooked quinoa and the remainder of the ingredients for the burgers in a blender and pulse until a coarse paste is formed.

Shape into 12 rounds and place on a baking tray that has been sprayed with olive oil spray.  

Cook at 200 degrees for around 20 minutes turning once.  Serve with the salad.


If you are enjoying my blogs please consider making a small donation but please do not feel this is a condition of enjoying the blogs. Please see- 
http://40plusandalliswell.blogspot.co.uk/p/blog-page.html 




Thank you





This week on Flexiladiesyoga

Sunday, 17 September 2017


Threats of war, natural disasters - it seems at the moment that there is anything but peace in the world.
In our video this week, let us make a collective intention to find peace within ourselves and give that out to all. 
Please see my 'sister' blog- http://flexiladies.blogspot.co.uk/2017/09/qualities-cultivated-by-yoga-inner-peace.html This blog post was included in the online paper 'Yoga Vitality Magazine'.

On my 'sister' blog series, 'Youth boost yoga' this week, the intention is to balance our hormones to keep them young- http://flexiladies.blogspot.co.uk/2017/09/youth-boost-yoga-happy-hormones.html

If you are enjoying my videos and blog posts please would you consider a small donation? Please note however this is not a condition of enjoying my blogs. Please see-http://flexiladies.blogspot.co.uk/p/support-this-blog_44.html

Age reverse – hormones


Your endocrine system consists of several glands that secrete hormones.  These are the pituitary gland, the thyroid, the thymus, the pancreas, the ovaries and testes and adrenals.  Like an orchestra where the various sections contribute to beautiful music, your endocrine glands work in sync to produce wellness.  Any problem with one endocrine gland will affect the others.  This is why stress, affecting the adrenal glands and causing an overproduction of adenalin, cortisol and noradrenaline can cause your monthly periods to stop.  Similarly stress can affect immunity.  Your 40 plus years can be a stressful time as you try to juggle career, children, and look after aging parents.  Relationship break up are common in this age group too and these can be especially stressful.  It is really important to take some time for yourself each day to do something you enjoy and relax.  Trust me, you will be in a better position to help others if you are relaxed and feel well.  On the yoga blog there is a yoga practice which will help balance hormones 'Youth boost yoga-Happy hormones'.
You might also find the following blog post helpful:-
and the following yoga videos on my 'sister' blog, Flexiladiesyoga's YouTube Channel:-


The main change to your hormones that ladies will notice as they get older is the drop in oestrogen and progesterone that happens at menopause.  This happens at an average age of 51 and the effects such as hot flushes, etc are caused by the pituitary gland trying to make up for the fall by producing more luteinising hormone.  Fortunately there is a great deal of natural ways to help yourself ‘sail’ through this difficult time and my top recommendation would be to practice some yoga, make time each day to relax or meditate and take soya isoflavones (a plant source of oestrogen known as phyto-oestrogen).


You might also find the following yoga videos helpful on my 'sister' blog, Flexiladiesyoga's YouTube Channel:-

Not quite so noticeable, men too may experience an andropause between the ages of 60-80 caused by a drop in testosterone.  However this does not occur in all men. 
As we age, the thyroid gland’s output of thyroxine may lessen resulting in hypothyroidism.  Symptoms include feeling cold, weight gain, hair loss etc which are often taken as signs of aging.  If you have these symptoms see your doctor for a blood test.  Treatment involves replacing the hormone deficit. Nourish your thyroid with foods that are a source of selenium such as brazil nuts and iodine in sea vegetables, cruciferous vegetables and soy milk.  Yoga inversions such as Shoulder Stand and Shoulder Bridge are good to practice as they stimulate the thyroid gland. 
The pancreas produce insulin which stabilises blood sugar but as we age changes such as unresponsiveness to insulin can put us more at risk of diabetes.  To help prevent this limit your intake of sugar and processed food.

You may also find the following blog post on diabetes helpful 

'In the news-Diabetes cases soar by 60% in the last decade'
The thymus gland produces the white blood cells which fight invaders such as bacteria and viruses.  As we age the thymus may become slower to respond so that we take longer to heal.  The immune system’s ability to detect faults when cells divide and correct those mistakes also becomes impaired, increasing the risk of cancer.  A good diet, restful, adequate sleep and natural daylight to keep your vitamin D levels topped up are all key to maintaining a healthy immune system. If you are stressed take steps to reduce this – yoga, meditation and herbs such as ashwagandha as stress can impair immunity. Also do not smoke as this impairs immunity. Sometimes as we age our immune system attacks our own cells resulting in autoimmune diseases such as rheumatoid arthritis.  The immune system may also over-react resulting in chronic inflammation which is the root cause of many degenerative diseases in the body.  My advice is to take serrapeptase which is an anti-inflammatory enzyme. 
You might also find the following helpful
Hope this helps keep your hormones happy through your 40s, 50s, 60s and beyond. 

You may also like the other blog posts in this series:-

Age reverse-Stay sharp
Age reverse-Eyes, health and beauty 
Age reverse-heart
Age reverse-Hearing loss
Age reverse- Hair

Please note-always seek advice from your medical practitioner before taking any of the supplements or practicing any of the yoga recommended in these blog posts. 

If you are enjoying my blogs please consider making a small donation but please do not feel this is a condition of enjoying the blogs. Please see- 
http://40plusandalliswell.blogspot.co.uk/p/blog-page.html 

Thank you



Courgettini with basil pesto and Mediterranean veg

Monday, 11 September 2017


Courgettes are coming to the end of their season right now so I am using some to make some courgettini, a great low carb substitute for pasta.  If you do not have a spiraliser, you can buy courgettini in your local supermarket.  I am also using some basil that we have grown to make a basil pesto - I love the amazing smell of basil. Please see The 40plusandalliswell guide to growing herbs

I love Mediterranean roasted veg too - you can either roast your own or use some frozen.  

Courgettini with basil pesto and Mediterranean veg

Serves 2

You will need

2 medium or large courgette
Roasted Mediterranean veg (½ red onion, cut into two, ½ red pepper, cut into two, ½ aubergine, cut into wedges - spray with olive oil spray and roast for around 30 minutes at 200 degrees) - alternatively use defrosted frozen Mediterranean veg.

For the basil pesto
25g basil leaves
1 garlic clove crushed
½ tsp salt
1 tbsp lemon juice
50g mixed nuts
3 tbsp nutritional yeast

Whiz the ingredients for the pesto together in a high speed blender. Place the cougettini in a saucepan and cover with water.  Bring to the boil and boil for 2-3 minutes. Drain well then stir in the pesto and roasted veg (chop into smaller pieces, if you wish). Heat through and serve.


If you are enjoying my blogs please consider making a small donation but please do not feel this is a condition of enjoying the blogs. Please see- 

http://40plusandalliswell.blogspot.co.uk/p/blog-page.html 







Meatless Monday special : Vegan Caribbean rice salad and vegan Coco choc berry bites

Monday, 28 August 2017


I am spoiling you today- not only am I sharing my recipe for Caribbean rice salad but also these Coco choc berry bites to finish.  The rice salad would be a delicious lunch pack up or if you are having a buffet or barbeque today, a great side.  The Coco choc berry bites recipe involves making a jam but you will be amazed how quickly it can be made and I am sure you will be wanting to make it again with other fruits. The weather here is terrific - I hope it is where you are too.

Vegan Caribbean rice salad

Serves 2 or scale up the quantities for a crowd

You will need

1 tbsp organic olive oil
1 small red onion, peeled and chopped
2 cloves garlic, crushed
½ red pepper, diced
1 tsp paprika 
½ tsp chilli flakes
½ tsp thyme
½ tsp salt
Frozen pineapple defrosted or use canned in juice, around 10-12 chunks
150g organic brown rice
4 tbsp frozen sweetcorn

To garnish (optional)
Coriander leaves
Coconut flakes
sliced avocado

Rinse the rice and place in a saucepan with the sweetcorn and cover with water.  Bring to the boil and then reduce heat to simmer for 25 minutes.  Drain well 
Heat the oil, and cook the onion for 2 minutes.  Add the garlic, red pepper, paprika, chilli, thyme and salt and cook until the onion is transparent, adding a little water if necessary. Stir in the cooked rice and pineapple and serve. Garnish with coriander leaves and coconut flakes if using.



Coco choc berry bites

Makes 8 approx

You will need 

For the cake 
125g dairy free spread
15g stevia
200g rice flour
3 egg equivalent (2 tbsp flavourless oil, 3 tbsp rice flour, 6 tbsp dairy free milk)
1 tsp vanilla
100ml dairy free milk
Oil for greasing tin

For the jam (you will probablyhave more than you need but you can use the rest on toast etc-it will keep a few days in the fridge)
125g blackberries
1 tbsp lemon juice 
1-2 tbsp chia seeds
Stevia to taste




For the choc ‘cream’
The cream off a can of full fat coconut milk (you can use the remaining liquid in a smoothie or rice pudding or tropical ‘nice cream’)
2 tbsp cacao powder
Stevia to taste

To finish 
dessicated coconut

To make the cake, mix the dairy free spread and stevia.  Add the remaining ingredients and mix well.  Transfer to a greased loaf tin and bake at 180 degrees for around 25 minutes until firm to press.  Allow to cool.

To make the jam blend the fruit in a high speed blender then pass it through a sieve if you wish.  Place in a bowl with the stevia, lemon juice and chia seeds and leave to thicken for at least five minutes.

To make the choc ‘cream’ mix the coconut ‘cream’ and cacao.  Add stevia to taste.

To assemble cut turn out the cake and carefully cut into 8 squares - cakes made with rice flour can be crumbly so take care. Sandwich the pieces together with jam and using a spatula apply the choc ‘cream’ to the top and sides.  Sprinkle with dessicated coconut.

Happy Bank Holiday!


If you are enjoying my blogs please consider making a small donation but please do not feel this is a condition of enjoying the blogs. Please see- 

http://40plusandalliswell.blogspot.co.uk/p/blog-page.html 



This week on Flexiladiesyoga

Sunday, 27 August 2017



In this week's yoga video we cultivate feelings of connection to all living beings and to the earth we live on. 
Blog post and yoga video on my 'sister' blog-http://flexiladies.blogspot.co.uk/2017/08/qualities-cultivated-by-yoga-connection.html
This blog post was included in the online paper 'Yoga Vitality Magazine'. Please see
http://paper.li/Yoga_Vitality/1336524135?edition_id=dfc3a0f0-879b-11e7-aeca-0cc47a0d1605#/

Yoga can help maintain youthful skin and hair. 
Read how and practice this yoga sequence on my 'sister' blog- 
http://40plusandalliswell.blogspot.co.uk/2017/08/age-reverse-hair.html

If you are enjoying my videos and blog posts please would you consider a small donation? Please note however this is not a condition of enjoying my blogs. Please see-http://flexiladies.blogspot.co.uk/p/support-this-blog_44.html