Spring tips for body, mind and spirit, preserved lemons recipe and more.
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Spring into action

Have you got a spring in your step? As corny as it sounds, when September comes around each year I begin to conjure new schemes, make picnics dates with friends and get the urge to be out in the world again.
Spring is a season of plans, promises and possibilities.
I’m hatching a new project to run workshops with a friend. Something we began musing on over tea on a cold winter's day has taken on a sudden urgency with the return of the sun.
Right on cue, the spring onions in my veggie patch are ready to be eaten. I’m sowing salad greens and planning my summer planting. While I’m not sure nine square metres can accommodate my desires for fresh ears of corn, strawberries and cucumbers, the possibilities seem endless.
Though I’ve just come back from a short winter break in Queensland, I’m dreaming of my next holiday, scheming an exotic journey somewhere I’ve never been before. Who knows what will come to fruition but for now the plans are vivid and limitless.
This month’s newsletter has some ideas to help get your body, mind and spirit into shape – so you have the energy to put your plans into action. Lemons are in season and when there is a glut I love to preserve them. I share a simple recipe and some ideas on how to use them. There’s also a fresh crop of Health Q&A Monday vodcasts and the best of the web
As always, if you need some expert assistance putting your plans into action and getting your body back into shape you can work with me from anywhere in the world regardless of the season. Please get in touch if you’d like a health plan or a tune up.
In good health,

PS: Not living in the southern hemisphere? Now's the perfect time for an autumn pantry makeover.


Body, mind and spirit tune up for spring

According to Leo Tolstoy, “spring is the time of plans and projects.” It's also the time of year we tend to become acutely aware of our body. Lighter clothes have a habit of displaying bulges where we don’t want them, pale legs and puny arms. 

Three months is just the right amount of time to kick start your health plans, a month each for your body, mind and spirit. 

Read more about some simple tips to inspire your spring wellbeing project, with reconnection, movement and even romance.

Recipe: preserved lemons

When a friend first gave me a jar of lovingly made preserved lemons over 15 years ago, I didn't have a clue how to use them. Now they're a constant in my pantry, to add zest to a variety of dishes. They're easy to make, perfect to use up a lemon glut and – if stored correctly – will last for months.
Preserved lemons
At least 6 organic (or spray-free) lemons, washed
Lemon juice (around the juice of one lemon for each lemon preserved)
Sea salt
Black pepper corns
Cassia bark or cinnamon quills
Olive oil, 1 tablespoon per jar (optional)
Sterilise some glass jars with lids, in the oven or dishwasher. Jars with a wide top are easiest to use.
Take a lemon, leaving the top fifth of the fruit uncut, and cut into quarters. Prise the lemon open without breaking it and liberally stuff salt into the middle. Push into the bottom of the jar and repeat until full. Add 5 - 6 black peppercorns and a stick or two of cassia or cinnamon. Really wedge the fruit in and cram as many lemons into the jar as possible. If using smaller jars, it’s ok to cut the lemons fully into quarters if necessary. Don't forget to coat in salt. 
Fill the jars with lemon juice to cover the fruit. Gently knock the jar to release any bubbles. It can be useful to add a layer of oil, as extra protection to keep air out. Seal the jar and store in a cool, dark space (your pantry if you have one).
It takes about 2 - 4 weeks for the lemons to preserve depending on the variety you use. Thin skin Meyer lemons take less time than thick-skinned varieties. It's important the lemons remain covered at all times, so add more juice or oil if required.

How to use preserved lemons

Use only the preserved skin, not pith or flesh. Use them straight from the jar, don't rinse. Carefully peel back a thin layer of lemon skin and slice thinly. A little goes a long way.
Preserved lemons are a traditional addition to a tagine (Moroccan style stew) but can be used in most savoury recipes that call for lemon zest for added zing. 
I like adding thin strips to sautéed zucchini ribbons (or zucchini, black olives, garlic and oil pasta or rice topping), stirring them through homemade hummus-style dips or in a salad with shaved fennel.

Best of the web

Suzanne Moore on menopause (every man, woman and doctor should read this).

Melbourne musician Suzannah Espie on why mother's not feeling herself today.

Bad sleep? Blame the full moon.

Latest posts

Is health coaching different to naturopathy?

Recipe: tomato and quinoa soup.

Health Q&A Monday podcasts:
Feeling puffy/fluid retention.
Bali belly and travel bugs.
Natural treatments for psoriasis.
Migraine triggers and treatments.

Do you have enough energy to enjoy every day, eat food that makes you feel good and find balance in your life outside of work?
Gill Stannard has distilled more than two decades of clinical practice as a naturopath to develop a unique coaching framework. It’s a customised approach to health using the best of naturopathy and complementary medicine,  to enable you to achieve your wellbeing goals.

You can work with Gill from anywhere in the world via phone or Skype.

The best of naturopathy, made simple.

Workplace wellness

Do you want to reward your team for a job well done, improve productivity or create a happier and healthier work environment?

Gill offers a variety of options to improve the wellbeing of your team from individual health plans (onsite or by Skype), workshops, lectures and healthy options audits.

Read more about how Gill can improve the wellbeing of your workplace.

Copyright © 2015 Gill Stannard health & happiness coach | naturopath, All rights reserved.

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