Highlights: we got in a great conversation with David Lebovitz whose recipe aided in my first successful batch of french macarons.
(examples of how NOT to do this pose)
The fight goes on – and by that I mean, the fight with pain. The last month has been positive, staying active even with migrating soreness in my lower lumbar. -I’m pretty sure cycling 100 km last weekend didn’t help it. Great news, though, the wrists are back and I went to my first yoga in months!
We continue here about a few core-strengthening. Training your core can help improve chronic pain and teach smaller muscle groups when to “get to work”, especially as they fatigue with repetitive actions like cycling or running.
I try and do three core exercises everyday since Cambodia.
1. Glute Bridges
2. Cat/Cow iteration
3. Supermans, or Bird/Dog but on your back!
Maybe i’ll do a video to show you want I mean…
Kim at (@Kimmcneilyoga) has been doing a great black and white Q&A series on instagram, which is phenomenal and interactive if you’re continually wondering how to improve your yoga practice.
Support wrists to prevent too much flexion. Here she’s using a bolster to do the same pose I attempted in pain over christmas. Now that I know, I’ll certainly use a bolster.
Got a yoga therapy question get in touch with Kim, email firstname.lastname@example.org
Jo is a freelance food, travel, and lifestyle photographer. She takes us on journeys to exotic places and tells compelling stories through her photographs at ‘CandidsbyJo’.
We met a year ago at the Food Bloggers Connect conference in London. I watched her stealthily capture moments throughout the weekend. One particular thing stood out; her ability to warm up to anyone and engage them. Jo has a bubbly, warm, and up-beat personality.
I grew up in Boston also I got my undergrad and post grad degrees in Communications & Business there.
I was in a three year long distance relationship with a Brit and realized one of us has to cross the pond. I made the leap and am really glad I did! if I weren’t in London I’d love to work in New Zealand for a year.
I started a personal project in 2012 where I took a photo each day for a whole year. My end goal was improve my photography but the project also led me down an unexpected path towards specifically food & travel. I haven’t looked back since!
Practice is definitely key, especially for people like me who learn through trial and error. Once I started shooting often enough I began to pay attention to light and how to work with it for a style specific to me. Networking in person and on social media has been helpful in raising awareness of my work too.
Once I started becoming comfortable with my style (which took a long time) it was really easy to expand from there. I gradually evolved from beautiful bright food photos to ones that incorporates a darker tone and shadows.
As women, we are often the ones who hold ourselves back. I think it’s necessary to recognise that pattern when it happens and push through it. It’s helpful to have a good support system both personally and professionally.
Muddle really well! 🙂
My list is continually changing since there are so many wonderful options in London! I’m a big fan of Restaurant Story, Duck & Waffle, Kanada-ya, Sushi Tetsu and Dishoom. They have all been consistently wonderful.
thx lads & dolls, don’t forget to follow on twitter & drop us a note below!
ALSO, Saveur is taking nominations for blog nominations! I would love love love it, if you’d take 30 secs to nominate us!
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Enter the URL of your favorite blog:==>www.lovemesaysfood.com
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Until recent years, I was not a believer in cookbooks because why pay for a book when one can scour the internet for free recipes? Well, now that I have you gasping – fear not! I’m not that person anymore. A year ago, we bought Polpo & Ottolenghi’s Jerusalem book. I now own all four Ottolenghi’s books.
REALLY PLEASED THAT THIS REVIEW MADE THE FOOD52 COMMUNITY PICKS LIST – CHECK IT OUT HERE!
Plenty More builds on the vibrant veggie recipes of its prequel, Plenty. I’ve read heard Ottolenghi speak and read his articles a few times; he writes a weekly column on vegetarian recipes in the Guardian. He isn’t vegetarian, but felt that vegetables should not be limiting. Unlike Jerusalem, these recipes don’t follow a specific ethnic cuisine. They draw from many flavours and interesting ingredients. The layout of the book is very intriguing, chapters are categorised by cooking method – tossed, steamed, blanched, braised, grilled, roasted… and baked! I tried to do a variety of them.
I like that the flavours are asian, indian, middle-eastern in inspiration, but don’t commit to any of them! Ottolenghi is creative in substituting traditional ingredients with others, like who woulda though – courgette ‘baba ganoush’ or steaming aubergine with sesame and spring onion.
This is one of my favourites in the book, also one of the simplest. There was a fantastic balance of flavours and textures. The bite of fresh red onion & herby coriander, contrasted with the heartiness of the lentil & earthy warm spice… Mmmm. I don’t know what my obsession is, but I love saying “there isn’t enough ACID,” in any dish we eat. This dish has great acid to brighten the spice and tahini, it even brings out the sweetness in my coffee this morning. It was mentioned in the book that you can have the dish for breakfast or dinner. – I couldn’t think of a better breakfast.
I would say this is a 8.5/10. (if breakfast was only this good everyday! Satisfying)
A very similar recipe to a few of the other books. In Jerusalem there is a roasted veg salad with a yogurt sauce that is quite similar. This is a crowd pleaser, tastes great and flavours are amazing. Yogurt and roast veggies are fantastic. The extra heat from the green chili is adds to the dish.
I would say this is a 8/10. (solid results, dependable as a healthy good compliment to a meal)
Attempted this recipe a few times, once with ruby grapefruit, which has a slightly more pronounced grapefruit flavour compared to the pomello. Pomello can be drier or juicy depending on your selection skills. This recipe wasn’t a favourite of ours. I was drawn to the asian influence of the ingredients (star anise, pomello, ) spicy & sweet. It is exactly what you expect it to be, slightly odd with the brainy bitterness of the brussel sprouts, fresh citrus and a bit of sweet syrup with a christmasy sharpness.
I would say this is a 6/10. (consider the effort of obtaining the exotic ingredients and having it taste just, ok)
I must’ve made this recipe three times, to ensure consistency. I believe it has to do with my husband’s aversion to curry leaves – I also did not attempt the recipe omitting it. The first time, I used desiccated coconut and second shaved fresh pieces of coconut into the dish. It was lacking a depth of flavour that we were hoping for. The curry leaves give it a very distinct taste.
I would say this is a 6/10. (slightly bitter, but overall it is definitely do-able. )
We got on a bit of a roll, here are the recipes I attempted:
Steamed Aubergine with Sesame and Spring Onion
Sprouting Broccoli & Edamame Salad with curry leaves and coconut
Sprouting Broccoli with Sweet Tahini
Alphonso Mango & Curried Chickpea Salad
Roasted Brussels Sprouts with Pomello & Star Anise
Mixed Vegetables & Yoghurt with Green chili Oil
Crushed Puy Lentils with Tahini & Cumin
There’s no better way to learn than to ask questions. So, Eva and I had a chat about the Chinese food in Ireland and here’s the Q&A:
What’s the most influential thing that has developed your understanding of food?
I’d love to hear what gets you excited about food in Dublin. Don’t forget to comment below.
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I recently had a conversation with a friend about chronic pain; it sounds worse than it is, but anyone who’s experienced prolonged pain will know it can reduce you to nothing.
This is one reason to stay active and on top of core work. Either to maintain your mobility and strength (if you have pain), or to keep it at bay by staying as mobile and pain-free for as long as possible. The ‘Use it or Lose it’ motto applies here!
So when people ask why I train, it’s not only to be strong, or lift, or bulk, or aesthetics. I’m a firm believer in functional training for what our bodies were meant for. – y’know, before we were sitting at desks with computers we worked the land and ploughed fields.
All jokes aside, here is some of the core work that I’ve tried to do on a daily basis. Building discipline is tricky, and pay-off is slow. (about that six pack though…)
CLICK HERE> Core Workout
Tips for Workout:
– the hip raises can be done both legs together, and then isolating one leg at a time as you get stronger
– make sure you engage your core & pull in your belly for all the core exercises. (pretend like someone’s going to poke you in the stomach and you’ll tense tense it up)
– for plank & side plank, try to incorporate these into one exercise by transitioning from side plank facing the wall to a one-handed side-plank tucking the arm under and across the body/belly
– I’ve turned the bird/dog upside down and done them on my back like this
– Leg raises can be done with a bent knee. If you think these are easy just make sure you are engaging your core AND your back is touching the ground at all times – then we’ll talk.
QUIZ TIME, What is this and what is it for??
It’s a lacrosse ball! More on mobility later, but I’d say massage & lacrosse balls are key for rolling out tight spots. In Dublin, this is where I’ve found them: