Welcome to my blog, with news of my Shiatsu massage practice in Suffolk, exercise classes and cooking workshops, some views on events and happenings locally and abroad....and more.....
Trish Dent

Friday, 30 November 2018

Chocolate Orange Bliss Balls

A little bit of indulgence, without the sugar
Makes 25-30 balls

1/2 cup Almonds, soaked 2+ hours
 1 cup Walnuts, soaked 2+ hours
12 organic dried Apricots
zest of 1 Orange
juice of 1/2 Orange
2 tbsp Coconut oil, melted
2 tbsp Cacao powder
pinch of Salt
1/2 tsp Cinnamon
1 drop Myrrh essential oil (optional)
1 drop Frankincense essential oil (optional)
Desiccated Coconut
Almond Flakes, chopped into small pieces

  1. Soak the nuts in water.
  2. Cut dried apricots in half, place in a bowl with orange zest and juice to soften for 2 hours.
  3. Rinse nuts and chop in a food processor.
  4. Add all the other ingredients and process until the mixture comes together. Add a little more juice if the mix is too loose.
  5. Use a teaspoon to scoop and then your hands to roll into small balls.
  6. Roll the balls in desiccated coconut or chopped almond flakes.
  7. Place in the fridge to harden, where they'll keep for up to a week in a container.
  8. Enjoy! 

Tuesday, 15 May 2018

Fermentation and Heal your Gut Workshop dates

At last, some dates for my popular workshops:

Wild about Fermentation Saturday 15th September 2018
Heal your Gut Saturday 20th October 2018
Wild about Fermentation + lunch Saturday 17th November 2018
Details are on my Cooking Workshops page

Monday, 12 February 2018

Cauliflower with Horseradish Ferment

Simple, yet so tasty. Horseradish root is easily available: ask in your greengrocer if it's not on the shelf.

1/2 Cauliflower
1-2cm piece of Horseradish root, peeled
Horseradish or vine leaf
3-4 tsp sea salt
500ml filtered water

  • Cut the cauliflower into florets. Finely slice the soft stem part to include in your ferment (full of nutrition).
  • Cut the horseradish root into matchsticks.
  • Place a horseradish or vine leaf into the bottom of a clean 500-600ml glass jar. This is not an essential ingredient but helps keep the cauliflower crunchy.
  • Press the cauliflower florets and stem into the jar, sprinkling with the horseradish as you go. Leave a good 3-4 cm space at the top of the jar.
  • Make a 3 to 4% brine mix with the sea salt and water.
  • Pour the brine solution over the cauliflower to cover well. Place a leaf or weight on top to prevent the florets from rising above the brine surface. Put the lid on but do not screw down tight, so gas can escape.
  • Leave to ferment at 13-18 deg C for about 3 days. Taste and place in the fridge or a cool place where it should keep for several months, if it's not eaten before that time.

Sunday, 31 December 2017

Start-the-Week Yoga Classes

What better way to begin your week than to join together with a select group to share some movement to energise and meditation to bring a sense peace.
  Start-the-Week Yoga Classes

Mondays 9.30am to 10.45 am

at Lark Studio, Spexhall

starting 8th January

My studio accommodates maximum 4 participants. Each class will focus on the needs of the small group and will be tailored to individual abilities. Fee is £8 per class, payable in blocks of 5 sessions in advance. email me now if you'd like to join us.

If you're in need of  new yoga mat and/or a yoga block for your practice, I have both on Special Offer
Yogamatters sticky mats £15 and blocks £5 each

Tuesday, 28 November 2017

Beetroot Kvass

According to Sally Fallon, in her fabulous book Nourishing Traditions, no Ukranian home was without beetroot kvass, used as a health tonic and digestive aid. One 4 oz glass first thing in the day and last thing at night is the recommendation.

1lb fresh beetroot
1 tbsp lemon juice or apple cider vinegar or whey (I find kefir whey works well)
2 tsp salt
Filtered water (1½ to 2 litres)

  1. Scrub and coarsely chop the beetroot. Place beetroot, lemon juice/whey and salt in a 2-litre glass container and add filtered water to fill the container (leave about an inch at the top). Stir well and cover.
  2.  Keep at room temperature for 3-5 days.
  3.  Filter the liquid through muslin into bottles and store in the fridge.
  4.  Save a little of the liquid and the beetroot in the 2-litre container and fill again with filtered water to start a second brew.
  5.  After completing the second brew, discard the beetroot and begin again with fresh. 
  6. This kvass has a really earthy flavour. To give it a little more zing, add an inch of finely grated fresh ginger and 1/2 a fresh lime, quartered and squeezed at the first stage.

Saturday, 25 November 2017

Health-Giving Gifts

Stumped for gift ideas?  Gift vouchers are available for any of my massage treatments, workshops, exercise classes and even products I sell. Starting from £15, click here to email me if you'd like to purchase.

Sunday, 29 October 2017

Shiatsu Stretch and Exercise

A refreshing approach to exercise using a combination of Do-in (Eastern energising exercises)
stretches, pressure points, breathing and relaxation to set you up for the day
at Theberton Village Hall
beginning Thursday 9th November
10 am – 11.15am
£50 for 6 sessions
 Booking essential
For enquiries/booking contact Trish Dent on 01986 780939/07530 699985

Sunday, 1 October 2017

Suffolk Kimchi

I view Kimchi as the hot Korean version of sauerkraut. The Koreans are hooked on this: average daily consumption is 125g per person.  The original Korean recipe calls for Chinese cabbage, but as I haven’t seen one around these parts (deepest rural Suffolk) for a while, I find pointy cabbage (or hispy) works well.  Although this may sound very hot, the fermenting process tempers the heat.  This recipe is open to your own variations in vegetable content and flavours. I generally don’t add chilli, but enjoy the ginger and garlic.

1 pointy cabbage

1 carrot
6 red radishes
2” piece Daikon radish or ½ small turnip (if available, not essential)
2-4 cups water with 2-4 tsp sea salt mixed in
1-2 strips wakame seaweed, cut into small pieces
2-3 cloves garlic, minced
1 red chilli, finely chopped (optional)
2 tbsp finely grated ginger

Finely chop cabbage, slice other vegetables, place in a bowl and pour in enough of the salted water to cover. Place a plate on top to keep veggies under the water and leave overnight. Pour the water off the veggies and keep to one side. Mix the spices to a paste and mix into the veggies along with the seaweed. Place the veggie mix into a glass jar. Add just enough of the saved brine to cover. Place a cabbage leaf or a ziplock bag with brine in it on top to keep the veggies submerged. Cover loosely and leave in a warm place to ferment for about a week. Move to a cold place or your fridge.  It will keep for some time, unless you eat it all!

Mix sauerkraut, kimchi or other pickles through chopped Steamed Kale for a tasty dish.