In this month’s newsletter:
- Your invite to the Inaugural Festive Health Hack
- Easy Healthy Recipe: Sauerkraut
- Article: The Rules of Reversibility
- And Finally… Running in the Dark
Hello healthy people,
We’re getting to that darker time of year, when careful planning is everything. Trying to fit everything into short days can be tricky. How is your fitness going? If you need a hand with fitting fitness into a hectic schedule, do contact me as I can help you.
Looking in advance, we’re hosting the first ever ‘Festive Health Hack’, an interactive workshop of practical ideas of how you can stay fit and healthy over the darker (and more indulgent) months. A ‘hack’ is modern-speak for a solution, or fixing, so you get the general idea.A very limited number of tickets will go on sale early next month, register your interest on the Facebook event page to get priority booking. It promises to be an evening of lively ideas, practical demonstrations, healthy gift ideas, wintry nutrition, and I’ll show you an easy 10 minute workout you can fit into your busy day…I really should also mention the complementary healthy nibbles provided (with recipes), and signed copy of the Healthy Living Yearbook (RRP £9.99) – all for only £14.50. The date? Tuesday 1 December.
Easy Health Seasonal Recipe: Sauerkraut
Fermented foods are great for your gut and super-easy to make. Sauerkraut has been around since Roman times and is popular in Eastern European countries. The fermentation process is the bit that some folk find squeamish, but it is the trillions of bacteria that can help your digestion and immune system.It’s an easy way to use up and store cabbage from the allotment. I didn’t think I liked Sauerkraut, but it’s actually a very nice compliment to cheese and salad.
At least one cabbage, thoroughly washed
1.5 Tbsp salt per cabbage
caraway seeds to tasteMethod:
– Shred the cabbage very, very finely. Compost the woody bits.
– In a large bowl, massage the salt into the cabbage. After a few minutes you’ll notice the moisture coming out of the cabbage, this is good. Keep rubbing the salt into the shredded leaves for around 10 minutes or until there is a good amount of moisture. Toss in a teaspoon or so of caraway seeds.
– Pack into a sterilised preserving jar. Cut a circle from a leftover leaf and place on top of the cabbage.
– Weigh the cabbage down with a handful of marbles (rinsed in boiled water so they are clean and sterile), so there is no cabbage exposed to the air. The photo explains it all… You can buy a fancy fermenting jar, but the preserving jar / marbles is just as good solution.
– It is recommended to leave it in a darkish cool place for 3 – 10 days, pressing down on the marbles each day to ensure there is no cabbage / air contact. I accidentally left mine for over a fortnight when we went away and it’s pretty tasty now.
– You can taste it from time to time, the salty flavour should become augmented with a umami flavour that’s good, but perhaps hard to place!
– Keep it in the fridge when it has got to your preferred flavour level.
Article of the Month: The Rules of Reversibility
In summer I wrote many articles on running, including Essential Running Kit (for Trinity Spotlight), a philosophical running piece for The Leither magazine, and finally a story on what it’s like to run every day for a fortnight (published soon). After all that running, I thought it only fair to write a sister article on what it’s like to be a Personal Trainer and deliberately NOT exercise for a fortnight. A road trip to France provided the perfect opportunity and I ate cheese, drank wine and did no exercise for a full two weeks. I found it tough deliberately not doing any exercise (I don’t count walking as exercise for me, we did lots of walking).I found myself getting cramps in my calves early mornings, especially as I wasn’t stretching regularly. However it’s scary how quickly I fell into the way of a croissant and coffee for breakfast, then nowt until three-course lunches (with wine of course). My energy levels were zapped in the afternoon, but weirdly I didn’t find myself getting hungry. This could have either been due to the lack of movement (we were on the road a lot during the day) or the fact I had been eating a lot of meat. I had previously been to France as a vegetarian, and this trip I decided to embrace the full French experience, which involved meals based around locally farmed meat.My hydration levels suffered, as I didn’t want to need the loo on our long drives, and when camping, it’s sensible to not have to wee too much. Red wine also effectively dehydrated me (the things we do for research). By halfway through the holiday I was blobbing out in the sun, I didn’t feel particularly motivated to run. I was a bit worried about the fitness ‘Rule of Reversibility’ that states you lose physical condition twice as quickly as you work for it. In other words, a fortnight off healthy living would take a month to recover form from. It was as we got closer to home that I started to get excited about going back to work. I found myself accidentally doing a set of squats on our last day of camping, just to stretch out my legs.Coming back, I’d only put on 1kg, however my previously loose trousers were somewhat tighter and I did have a distinctive ‘muffin-top’ when I sat down wearing them. As an experiment, it was pretty enjoyable. It was the longest I hadn’t exercised in over a decade. I’m looking forward to getting back in shape though!And Finally: Runing in the Dark
Try a different kind of running. FlashMob run on the evening of 4th November takes place in on the trails of the Pentland Hills. It will be dark in the evening by then, so participants will be guided on the route by glowsticks. Oh, and you need to wear a head torch! Sounds like a fab event, get more info at www.breakingstrain.co.uk
© Copyright all material Tracy Griffen 2015