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Yoga for kids

It was a pleasure to host Pamela Griffin last week.  Having lived in Dubai for 15 years, she started to practise Yoga while she worked as a member of the cabin crew with Emirates as she found it balanced her irregular working hours and fast paced life.

pamela griffen

 

When she had her own family, she found that yoga supported further bonding, a healthy lifestyle and brought exercise into her family life.

 

 

Pamela says ‘Yoga is fun and great for kids. Due to the love I have for kids & yoga I decided to combine both and take it to the next level and certify myself into becoming a certified teacher in yoga for kids and family.’

 

‘Becoming a certified kids yoga teacher assisted me in supporting my kid’s way of life for the better in so many ways. Yoga, presented in a child’s language, can help counter the stress experienced by little ones living in such a hectic lifestyle’

 


Pamela explains that children derive enormous benefits from yoga. Physically, it enhances their flexibility, strength, coordination, and body awareness. In addition, their concentration and sense of calmness and relaxation improves.

 

 

Pamela adds ‘Doing yoga, children exercise, play, connect more deeply with the inner self, and develop an intimate relationship with the natural world that surrounds them. Yoga brings that marvellous inner light that all children have to the surface.’

You will be able to see more of Pamela during my weekend show on Net TV.

You can find more information on Pamela’s classes via this link

 

 

 

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Myriam England, Founder of Magnificat in Malta

Myriam England is responsible for bringing the spiritual group ‘MAGNIFICAT’ to Malta.

“It is a women’s ministry” explains Myriam. “We reach out to women in need and provide support and a way to begin or fortify the relationship with the Lord.”

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The theme of group is based on the Bible verse Luke 1:46 when Our Lady met Elizabeth and the spirit jumped in the womb (which signifies the Holy Spirit). It is all about women supporting each other.’

“It is something that is in my heart, and has always been. I knew I wanted to do something spiritual – voluntary work and follow the Lord.” Says Myriam.

In 1994 Myriam met Linda Shubert, the evangelical author of bestselling book “The Miracle Hour” and went on a trip to the Caribbean with her to visit the needy – people who needed support.

“When I went to a conference in Orlando with Linda, I was impressed by how many people were approaching her” says Myriam. “Then she turned to me and said ‘Myriam, you should start Magnificat in Malta’.

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When I went home, I found my bedroom floor flooded with fax papers informing me about the group. Then, a few days later another fax came through from Linda to say that I should go to New Orleans to touch base with Babsie Bleasdel, author of  the book “Go teach my people”.

With thanks to Magnificat

Myriam’s husband Richard was always supportive of her spiritual mission and encouraged her to pursue it, sending her off to New Orleans where her journey to bring Magnificat to Malta began.

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Mariz Cassar

When Myriam gave up her role as coordinator, Mariz Cassar took on the responsibility. She went to New Orleans with Myriam where she was overwhelmed and touched by how powerful the group is.

“I couldn’t believe the power and joy these women had, it really moved me.” Says Mariz. “It was that moment when I knew I had to be involved in bringing this movement to Malta.I have attended many conferences including in Washington and California to hear people give their testimonies. It is when we are at these conferences that we choose the people that inspire us the most and invite them to come to Malta to speak about their story.”

Marly Cassar joined Magnificat around the same time as Mariz started.

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Marly Cassar

‘I always thought the people were so lovely and warm. “It is a fellowship like none other” adds Marly who had lost her own mother and found comfort among these women who supported each other when they were in need.

Myriam England

Myriam England

The ladies then tell me about their next speaker visiting Malta, Father Don Calloway His touching story about how his life turned around once he found religion inspired the ladies to invite him on behalf of Magnificat. He will be speaking in Malta on 8 June 2019 and you can watch his testimony in this clip here.

 

For further information contact: 21442468/79442468/ 99238897 or you can follow the page for Magnificat in Malta on Facebook

Photos:  Rachel Muscat

With thanks to my stylist Maria Bonavia, Ange Boutique, Paradise Zone and Sue Caruana at Beauty Inc

 

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Christmas is coming! Carrot, Oat and Chocolate Bars

‘I like making my own energy bars as I know exactly what has gone into them. This is a quick recipe and the result is amazing. Adding some luscious good-quality chocolate makes them a great treat during this festive season.  Once they are set, preferably the day after they are made, I cut them up into bars or squares, pack them individually and freeze them’

You will need:

1 large carrot, grated
some vanilla (essence or pod)
2 cups oats
1/2 cup dates
200g Novibloc Fondente
a pinch of salt
1/4 cup mixed chopped almonds and pistachios
a pinch of cinnamon
a grating of fresh nutmeg
a pinch of mixed spice
grated zest of a tangerine
water

Carrot Date and Oat Energy Bars

Prepare a loaf tin of 23cm x 13cm lined with baking paper.
In a saucepan place the dates & grated carrot. Add 1/4 cup of water, the spices & grated citrus zest & allow the dates to break down on low heat. Add more water, a few tablespoons at a time if necessary & do not allow the mixture to dry up. 
When the dates are soft & mushy turn off the heat, add the Novibloc Fondente and mix. Then add the oats & vanilla and mix until it is even & consistent.  
Press down the mixture into the prepared loaf tin & use a spoon dipped in water to press it down until it is compact. Top with chopped nuts & press down again using the wet spoon.
Leave in the fridge overnight.
The next day remove from the loaf tin by pulling the baking paper out gently.
Use a sharp knife to cut into bars. They can be stored in the freezer for up to a month.

Prep Time 20mins                                                                               Makes 12 small bars

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Unbaked carrot coconut balls, as seen on tv

And you can use the same recipe without baking by shaping the mixture into balls and rolling them in coconut to produce these delicious Carrot and Coconut balls.

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For a chance to win this amazing Christmas Novi Chocolate hamper SHARE this recipe on your social media page [facebook, instagram, twitter, pinterest or linkedin] and leave a comment below.  The winner will be notified on Wednesday 19 December 2018.

Novi Christmas Hamper.jpeg

Novi Chocolate is imported, distributed and marketed by M&Z (Marketing) Ltd and is available in all leading supermarkets and stores.

Christmas street lights Charlene Grima

Christmas street lights by Charlene Grima

 

More recipes using Novi chocolate:

Quick and Easy Chocolate Muffins

Sicilian Cuccidati Cookies

Orange Almond Chocolate Gluten Free Cakes

Maltese Easter Vegan Figolli

 

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Organising Children’s Wardrobes the ‘Kon Mari’ way

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This week ‘Kon Mari’ consultant Julia Barker talks me through the sometimes never-ending task of organising children’s wardrobes. The amount of times that children dirty their clothing usually results in a few outfit changes per day, continuous washing machine cycles and mountains of folding and putting away.

Using Julia’s methods, we can use a system to better organise all the tiny items in a way which is easy to access and visually pleasing.

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“Children’s clothing seems so small, its hard to know what to do with them” says Julia. She uses special techniques to fold the clothes. For example, an elasticated fitted sheet is an awkward item to fold neatly but using her method, it can be folded in a way to make it a regular shape so that it can stand horizontally instead of stacked on top of each other so that when you open the wardrobe, you can see exactly what you have.

Konmari method more kids clothes

 

Julia also took me through her process of how she organises her clients households, first she has a consultation with her clients to see how they use each space in their house (which rooms they use the most and what they like to get out of each space). Then she starts the organising process adapting to the specific areas. If you do not have much drawer space, you can stack small boxes on top of each other instead. “You don’t need to buy specialist storage, you can use whatever you have at home” she says.

 

Julia Barker Kon Mari Consultant

 

Finally, Julia tells me about the importance of colour coding your clothes in your wardrobe. “It sounds frivolous, but it makes a huge difference!” The aesthetics of a tidy space is a huge factor to how you feel about your space.

 

For a chance to win a ‘decluttering’ consultation and session with Julia Barker like and share this page and leave a comment.  Winner will be advised on 19 December.  Another great Christmas gift !

 

 

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Photography Gino Galea

Julia can be contacted via her facebook page

 

 

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Christmas is coming ! Quick and Easy Chocolate Muffins

‘These chocolate muffins are so quick and easy to make. They are so soft and delicious that I think most people will not be able to resist a second one.

During Christmas week or a weekend in December they are ideal any time of the day and would be a good start to the weekend as a late breakfast too with a cup of coffee. Thick, dark and silky chocolate gives you an instant lift and you can also omit the icing and sprinkle oats, mueseli or your favourite seeds on top before baking.’

You will need:

250g self-raising flour
1tsp bicarbonate of soda
75g cocoa powder
a pinch of coffee powder
a pinch of cinnamon
a pinch of salt
200g soft brown sugar
70g Stork tub
30g Crema Novi
3 eggs
1tbsp apple vinegar

Novibloc Fondente

Novibloc Fondente

For the topping:
400g Novibloc Fondente
2tbsps olive oil
fresh or glacé cherries

1. Preheat oven to 160 C (fan assist).
2. Prepare a muffin tin by lining it with muffin cases.
3. Sieve twice the self-raising flour, cocoa powder, bicarbonate, cinnamon. Add the salt & mix.
4. Place all the ingredients in an electric mixer & whisk for a minute. Use a spatula to clean the sides of the bowl & whisk it again until the batter is smooth and consistent. Do not overmix.  
5. Use a spoon to fill the muffin cases & place in the oven to bake for 25 mins.
Crema novi chocolate
6. Allow to cool completely before topping with melted dark chocolate.
Novibloc dark chocolate

How to melt the dark chocolate in the microwave:

Break the chocolate up into small pieces & place in a microwave safe bowl.
Microwave for 30 secs, stir & repeat the process by returning the chocolate to the microwave for 10 secs each time, stirring again between every 10 secs. When the chocolate is almost melted, do not return to the microwave but stir until it is all melted. Add the olive oil, one spoonful at a time & stir until it is glossy.  
Melting the chocolate

Keep stirring until the chocolate and glossy

Allow to cool for 5 mins before dipping the cooled down muffins into the batter or pour melted chocolate over each muffin.

Prep Time 45mins Serves 8 to 10

Quick and Easy Chocolate Muffins

Quick and Easy Chocolate Muffins

Top with a fresh or glacé cherry before it cools down & solidifies.
A luscious chocolate treat for Christmas ❤️

For a chance to win this amazing Christmas Novi Chocolate hamper SHARE this recipe on your social media page [facebook, instagram, twitter, pinterest or linkedin] and leave a comment below.  The winner will be notified on Wednesday 19 December 2018.

Novi Christmas Hamper.jpeg

Christmas Hamper by Novi

Novi Chocolate is imported, distributed and marketed by M&Z (Marketing) Ltd and is available in all leading supermarkets and stores.

Valletta Christmas Lights 2018

Valletta Christmas Lights 2018

 

More recipes using Novi chocolate:

Carrot, Oat and Chocolate Bars

Sicilian Cuccidati Cookies

Orange Almond Chocolate Gluten Free Cakes

Maltese Easter Vegan Figolli

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Kale, Feta, Pomegranate and Pecan Salad

‘Antida’s healthy salad with raw kale is so inviting and totally delicious.  She added sprouting wheatgrass and topped it with pecans.’

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You will need:

1/2 cup pecan nuts
1/2 small red onion
75g curly kale
1 small pomegranate
150g crumbled feta cheese
2 tablespoons fresh parsley
some sprouting wheat grass

 

Antida kale salad

Making salads with Antida

 

Crumble pr chop the feta cheese, peel the pomegranate and keep aside.

 

Chop the parsley.  Remove the middle stems from the kale and tear up the leaves into bite size pieces.

Peel and slice the purple onion and soak in cold water to remove some of the tangy sharpness.

Assemble the salad by placing the kale leaves, parsley, purple onion into a bowl.  Top with sprouting wheat grass, crumbled feta and pecans.

wheat grass

Antida’s wheat grass

For the dressing:

3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
2 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon black pepper

Mix all the ingredients for the dressing together.  Then add to the salad and serve.  Antida says that the taste improves if covered and left in the fridge for a day before serving.

Pecan Kale and feta salad

For the recipe in Maltese click here

Trade Enquiries:
Fresh vegetables and sprouting wheat grass from Big  Fresh Mosta

Filippo Berio Olive Oil by Rimus Group

Feta Cheese by Fior di Vita at Quality Foods Marketing

Pecan Nuts by Lamb Brand

Photos:  Gino Galea

 

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Pippa’s Gluten Free Apple Almond Pudding

‘Pippa’s apple pie can be made so very quickly without the use of any kitchen appliances, simply mixed by hand.  It is gluten free and Pippa grinds whole blanched almonds for absolute freshness… and when its ready, the smell, the taste – just divine.  If you are in a mood for an extra treat, Pippa suggests topping with fresh cream’

Serves 8
You will need:
• 1½kg cooking apples
• 75g soft brown sugar
• 200g freshly ground blanched almonds
• 200g butter, at room temperature
• 150g caster sugar
• 2 large eggs, beaten
• A pinch of cinnamon

 

1. Peel and chop the apples.
2. Put in a large pan with the brown sugar, cinnamon and approximately 2 tbsp water and stew until the apples are soft and starting to brown.
3. Transfer them to a buttered ovenproof flan dish, pressing down evenly.
4. In a mixing bowl, cream the butter and butter and the sugar together until light and fluffy.
5. Slowly mix in the beaten eggs a little at a time to prevent curdling. However don’t worry if it does curdle – add a little ground almond and then continue.
6. Fold in the ground almonds and mix again.
7. Bake in the pre-heated oven at 180C for about 45 mins until golden and set.


8. Serve hot or cold with fresh cream.
9. This pudding can be made ahead and chilled in the fridge. When time to serve warm in a moderate oven.

For the recipe in Maltese click here

 

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Photos:  Gino Galea, Rachel Zammit Cutajar

 

 

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Take-to-work ideas: Barley Bread Sandwich

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‘Travis joined me this weekend to demonstrate some ideas with healthy breads and fillings, ideal to take to work or to serve as light meals at home, even when having guests.  Barley bread is a drier loaf and therefore withstands getting soggy if prepared in advance.’

For the barley bread sandwich with smoked salmon, he uses:

Smoked Salmon
Rocket
Cream cheese
Tomatoes
Salt and Pepper
Sliced Barley Bread

[if you are having a party for every loaf of bread allow 75g cream cheese and 250g smoked salmon]

 

Spread both slices of each sandwich sparsely with cream cheese.

Lay slices of smoked salmon and then some rocket leaves and thinly sliced tomatoes on top.

Add some black pepper if desired.

Put the sandwich together.  Slice the sandwich diagonally twice to create four triangle sandwiches.

Serve with giardinera and/or fresh salad.

Tip:  Make the sandwiches as close as possible to the time they are being served otherwise they may dry out and it is a pity if you are using bread that is very fresh.  If you wish to prepare them in advance, place them closely together on a large tray and wrap them in cling film to retain the moisture in the bread.

 

 

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Photography:  Gino Galea

My breads come from Jespers Danish Bakery

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