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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.....
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Trish Dent

Wednesday, 27 March 2019

Meditation for Everyone Evenings

I will be running Meditation for Everyone Evenings once a month at The Hub, Huntingfield.
The Spring/Summer dates: 
Monday 8th April
Monday 13th May
Monday 3rd June
Monday 8th July

Time will be 7pm to 7.45pm.


We will begin with a few simple standing stretches before sitting (which will be on a chair).  The meditation time itself will be 20 – 30 minutes and we will finish before or around 7.45pm.
Please bring a block and a small blanket with you and wear comfortable clothing.
Everyone is welcome to join this group; it’s not limited to those who come to my exercise classes.  You are welcome to come to none, one or more, as you feel you would like.  I will provide spare blocks and blankets/towels.  
The cost is £5, although if you wish to donate more, that is fine!
I’d just like to add that meditating in a group can be very powerful. Sometimes shared silence brings more than words.
I look forward to seeing you soon.
Email me if you need directions/postcode

Monday, 11 February 2019

What's bubbling?

I made a new batch of ferments about 48 hours ago.
Hubble, bubble, there they go!  The red cabbage is particularly active, even though the red jars have been kept in the same conditions as my "Suffolk kimchi" on the left. 
These are for a private Fermentation class. I'll be making more for my Fermentation Workshop on 6th April.  It's only £45 for the morning and you get to take your own ferment home as well as tasting lots that I'll be creating between now and the workshop. Pop me an email if you're interested in joining us for a fun morning of tasting and chopping together!
 

Thursday, 7 February 2019

Yoga Mats, Blocks, Straps

The secret behind getting into any exercise practice at home is:....a mat you love!
I have a new box of yoga mats just arrived, in colours that are certain to brighten up your day (see right).
Good quality mats from Yogamatters at competitive prices, plus blocks and straps. email me if you'd like me to bring one to class for you or if you'd like to come to my Spexhall studio and choose your favourite.....

Yoga and Fermentation Workshops

No, not together!
I have two Workshop events before Easter. The first is a 
Yoga Workshop on Saturday 23rd March
This is a morning of exercises, asanas, breathing exercises and meditation, providing you the opportunity to slow down out of the everyday and find your inner calm. You'll be centred and ready to take on the world (in a cool, collected manner!) when we finish at lunchtime.  We're at The Hub in Huntingfield. Lovely pub and amazing church to explore in the afternoon.
Click here for details.
Fermenting Foods Workshop is on Saturday 6th April
Find out how to make your own jar of fermented vegetables, which you'll take home. Taste my homemade ferments, kefir, kefir cheese and beetroot kvass. Full handout and recipes included. We'll be at Spexhall Village Hall. Click here for more details.
or email me to book your space now

Friday, 18 January 2019

Good so far?

Have you joined my sugar-free (and alcohol-free) month challenge? If you have, let me know how you're getting on; pop me an email. Other than really wanting an alcoholic drink last weekend (reward for hard work?) I've been fine. My weakness is dried fruit, which I love, but generally don't have too much of and I've cut that out this month also. I've had maximum 1 apple a day and a few blueberries.  My taste buds have adjusted accordingly and even this week's dahl tasted sweet, probably because I cooked a few diced carrots into it.
If you're struggling with sugar cravings, try this classic sweet vegetable drink.  I've found the cooking water from swede to be amazingly sweet also, and delicious!  I never throw veggie cooking water away, but use it as stock.

Sweet Vegetable Drink

Try this drink to help overcome the cravings and give natural, gentle sweetness that will support stomach and spleen energies.

Roughly chop:
Onion
Carrots
Pumpkin or swede or other root veggies
White cabbage or some greens

Put in a pot with 3-4 times the volume of water. Simmer for 40 minutes
Discard vegetables, keep the liquid (will keep in fridge for 3 days)
Drink 1 cup 3 times a day for 1 week
Drink 1 cup every day for next month



Wednesday, 2 January 2019

Join my Sugar-Free Challenge

Sugar has been in the news again, with calls for more sugar taxes to help reduce our consumption.
So, here's a real challenge for you: join me and go sugar-free for the month of January.

Begin by checking out where the easy-to-find sugar is lurking in your everyday foods.

  • Anything sweet is clearly to be avoided, so sweets, desserts, energy bars and sugar in drinks are out! You may also want to eliminate dried fruit and juices as these are high in sugar too.
  • Check through store-bought foods, particularly jars, many of which will contain sugar in surprisingly high quantities. Chuck them out, if you have the nerve.
  • Don't be tempted to replace sugary foods with ones laden with artificial sweeteners instead; these manmade substitutes can also play havoc with our metabolism.
  • Limit your fruit intake to a couple of pieces a day: apples are best.
  • Replace sugary drinks and alcohol with herb teas and plain sparkling or still water.
  • Enjoy root vegetables which are naturally sweet, along with roasted or steamed pumpkin for a natural sweet hit.
  • I'll be posting some more tips over the next few days! Follow me to keep notified (see box below right).
Enjoy!

Friday, 28 December 2018

Time To get moving

If you care about your wellbeing, you'll know that exercise is important. Exercise helps our whole body work better, improving not just strength and flexibility, but stimulating circulation, feel-good hormones, helping heart and mental health.
But getting going can be so difficult; there's always some other pressing chore or activity that's more important, or so our clever mind tells us. This is where attending a regular class can be so helpful and supportive. Registering for a class helps us make that commitment to get moving. 
Halesworth and the surrounding area is rich with classes for all levels, abilities and aspirations. So make your commitment today....you know it makes sense!
Details of my classes in Halesworth, Theberton and Huntingfield are on my Exercise and Yoga pages.
I look forward to seeing you in the New Year.

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.