Home from America (with new salsa recipe!)
It has been so great to be back in the UK this week and whilst the jet lag is a challenge to get over (an hour per day, they say) it’s absolutely worth the 8-hour-time-difference trip. A lot of you travel, a lot, so I’ve had you in mind as I’ve been getting over it.
Magnesium is known as ‘the sleep mineral’ and you may be interested to watch this Channel 4 ‘Secrets of Sleep’ programme here that features the BetterYou Magnesium Flakes which we use/sell in our detox programmes.
One of my clients pointed out to me that by not running detoxes full time, we keep our retreat sparkle and indeed, as we prepare for this weekend’s detox and our first ever dinner party next week, I have that sense of butterfly excitement as we get ready!
We aim to make every detox better than the previous one by implementing both our team and client feedback and whilst some things take longer to put in place than others, step-by-step, we progress. The butterflies remind me of performance nerves (I’m a trained musician) but making sure everything is ready isn’t a performance so it’s been a lot of fun to kick off again for our July detox. We have two rooms left so let me know if you’re still thinking about coming along!
FIRST EVER AWARD
We’ve just won our first ever award in The Janey Loves 2017 Platinum Awards for BEST LIFESTYLE EXPERIENCE How about that? (<: All praise to the TMD team!
When I was home, a dear friend introduced me to a radish salsa which I absolutely LOVED. My Mum has always grown radishes but I confess, I’ve never actually liked them until this recipe. Spicy salsas are usually tomato based but tomatoes aren’t always the best for everybody as they belong to the nightshade family so this provides a great alternative to spice up your plate this summer. If you chop the radishes up small enough (you can use your ‘S’ blade food chopper/processor) you can use this recipe as a dip for corn chips/tortillas as well!
RED RADISH SALSA
1 bunch radishes (organic if you can)
1 green chilli (with seeds for a spicier version)
1/4-1/2 red (or white) onion
1 bunch coriander
1 lime – squeezed for the juice
1-2 small garlic cloves, minced
dash of salt
drizzle of olive oil
Chop and mix. Great the following day!
It can be tricky to grow because it’s pretty picky so as soon as it’s unhappy (too dry) it’ll bolt and flower, as its priority becomes to make seed!
Have you tried any of the recipes I’ve sent out recently? It’s so easy to READ recipes these days but I encourage you to implement – try them out, and let me know how you get on!
Remember to drink your water! If you don’t know how much you need, email me your weight and I’ll tell you. This is a creek draining into the Snake river gorge from the Idaho side.