Kalesvara Mudra: For peace of mind, calming the mind and strengthening of memory – for treatment of tension, worry, anxiety and stress.
A quick and basic form of meditation is a simple way to ease the mind.
This can be practised at home, parked in your car or anytime when you can find a spare 15- 45 minutes. It can be used to relax and refresh the mind and spirit.
As an additional benefit, choose the meditation and accompanying hand posture in order to benefit a particular part or physiological process in the body.
Following the specific breathing technique for maximum benefit.
Daily Mudras is a free app with a timer to remind you when time is up. (Just in case you fall asleep).
Sit in a constant chair, on a floor mat or even lying in bed.
Choose your meditation music and desired time frame. (Select between 15 and 45 minutes).
Assume the suggested hand postures and press start.
Finding an energy-dense food that is not only rich in fibre and omega-3 fats but also contains higher amounts of antioxidants than most other foods and could improve brain health, sounds like a valuable addition to our diet. If we aren’t allergic, we can gain these benefits by adding walnuts to our diet.
Even though walnuts are rich in calories, studies indicate that they don’t increase obesity risk when replacing other foods in your diet… [and they] are the only nuts that contain significant amounts of Alpha Linoleic Acid or ALA. ALA is considered especially beneficial for heart health. It also helps reduce inflammation and improve the composition of blood fats.
If you don’t like simply snacking on Walnuts, and there is only so much Waldorf Salad you can eat, incorporate walnuts in a sweet baked delight such as Streusel Cake.
Streusal Cake Recipes
113g Butter
198g Sugar
2 Eggs
240g Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
227g Yogurt
2 tsp Vanilla
Streusel Mix Topping
100g Sugar – I used a mix of brown and fine white sugar
2tsp Cinnamon
Minimum of 1/2 cup of Walnuts, chopped
Prepare a 8 inch bundt pan or 9″x9″ pan and pre-heat oven to 350F – 175 C Cream together room temperature butter with the sugar, eggs and vanilla. Mix together dry ingredients in a separate bowl.
Fold flour mixture into the creamed butter, alternating flour and yogurt until well mixed. Spoon half of the batter into a prepared pan, sprinkle with half of the streusel and cover with remaining batter.
Sprinkle remaining streusel on top. *(I omitted this step) Bake at 350F for 30 to 40 minutes or until cooked through.
Cool in the tin for 10 minutes before turning out.
Variations to the Recipe:
I am going to increase the ratio of brown sugar to white sugar in the streusel topping mix and put in a thin layer in the bundt pan first, before adding the cake batter. That way, the cake will turn out with a streusel topping insitu.
I used a mix of fermented kefir and vanilla yoghurt, and it worked fine, so I am pretty confident any yoghurt, or even sour cream, will work with this recipe.
Here is how my variation turned out. Simply Delicious.
For full enjoyment, break out a gourmet leaf tea to accompany like this Royal Ritz flavour from The Tea Centre.
Thanks to Sandy for her recipe which was originally sourced from King Arthur’s Flour.
As a young child, at times in my teens, and now in semi retirement, I find great joy in sketching. Sketching doesn’t have to be perfect.
Sketching is almost a semi conscious activity. I let the pencil, or pen, do the work and don’t think too much about what I am doing.
In that way I find it is relaxing and therapeutic.
Sometimes it works ans sometimes it doesn’t. It doesn’t matter.
I’ve been making some sketches with a view to decorating a few basic Calico shopping bags.
Re-useable bags are going to be around from now on and they’re a great way to reduce our use of plastics.
I added a little colour to one of them as a gift to a neighbour. Asking her what her favorite colour was and then adding a little dry brushed/watercoloured style gouache, here and there.
They’re healthy, contain a vegetable and decadent with jam and cream:
They are Pumpkin Scones.
For Americans, do you call them Pumpkin biscuits?
The following is not my usual recipe.
But it is a great way to gain some of the benefits of eating pumpkin, particularly if you don’t like it or have children who dislike it.
Pumpkin is a great source of potassium and beta-carotene, which is a carotenoid that converts to vitamin A. It also contains some minerals including calcium and magnesium, as well as vitamins E, C and some B vitamins.
The following recipe comes from a controversial figure – a wife of a highly conservative politician, known for Electoral Gerrymander, who became a conservative Federal Senator herself, Lady Flo Bjelke-Petersen. The recipe is good, but I do prefer my recipe for Pumpkin Scones.
She could make a good pumpkin scone apparently, but the higher oven temperature on the following recipe, is way too high and will result in burnt scones. I would err on the lower recommended temperture rather than the highest.
Tip: I also pat a little milk on the top of each scone so that they brown up nicely. There is nothing worse than a pallid scone – it looks uncooked.
The self imposed reduction in social activities at the Home by the Sea, gives me a great reason to research how to improve my photographic skills. I regularly host Friendly Fridays over at my main blog, Something to Ponder About, and was tempted to join Travel Talk’s challenge which runs each month with a different focus point.
Texture
In examing texture in photography, I varied the light, angle and composition to enhance the subject. As these photos are from my archive, I had to edit them to enhance the texture and composition, by using the cropping function. Further, I increased the clarity in a photo editor to bring out more texture in the mushroom caps and adjust the light source.
Fungi are a great subject for photographers.
I love the structure of these small mushrooms caps. The stalks look as though they would not be able to hold a feather. The caps are so delicate, yet potentially so poisonous.
If anyone knows their scientific know, I would be glad to add that to the photographic file information.
Over at Traveltalk you will find the photographic challenge wherein we are examining textures in our photography.
Minerals in our diet. Not something we give much thought too, is it? But should we? What does it matter if we are deficient in a little, say, magnesium?
It turns out to be pretty important for our bodies! Without enough magnesium, one could suffer:
foot pain
muscle cramps
migraines
high blood pressure
anxiety disorders
asthma
chronic fatigue
irritable bowel syndrome
in severe cases: cardiovascular disease in the form of cardiac arrhythmia, or angina.
low magnesium has been implicated in diabetes.
Magnesium can help control premenstrual syndrome or (PMS), especially where it concern breast tenderness, headache and irritability.
Magnesium can also be useful in relaxing muscles and preventing muscular cramps, during exercise.
“It is generally recommended that women with severe PMS symptoms take 300 to 500 milligrams a day for the two weeks before and during menstruation. The RDA for magnesium is about 300 milligrams, but at least twice as much is needed to see preventive and therapeutic benefits. Supplements are definitely needed to prevent osteoporosis. Women over 50 that are not taking Hormone Replacement Therapy (HRT) probably need about 750 milligrams of magnesium every day, an amount that is hard to get through the diet alone,” according to
Oral supplements are readily available, but it is best to include as many magnesium-rich foods, into the diet, as you can, especially if you fall in to the post menopausal age group.
Dairy products, like non-fat yoghurt
Fish particularly tuna and halibut
Dark leafy greens, such as kale, mustard greens, collards, chard (silverbeet), dandelion greens, sorrel, watercress.
Foods very high in magnesium include:
Brazil Nuts,
Pumpkin and Squash seeds
Sesame seeds
Spinach
Broccoli
Almonds
Walnuts
Beans
Peas
Apricots
Avocados
Bananas
Molasses
Brown rice
Cantaloupe
Figs
Garlic
Grapefruit
Peaches
Tofu and soybeans
Wheat, and whole grains
Dark chocolate (Eating magnesium can be tasty too!!)
Several herbs, such as chamomile, cayenne, fenugreek, lemongrass, licorice, paprika, parsley, peppermint, and sage also contain magnesium.
Worth noting also is, “The consumption of alcohol, diuretics, anticonvulsants, antibiotics, digitalis, and lithium can interfere with magnesium absorption. People taking these medications should speak with their doctor about supplementing. Other factors that can decrease magnesium absorption are elevated levels of fluoride, zinc, and vitamin D; diarrhea; high-fat and high-protein diets; consumption of large amounts of cod liver oil; and frequent consumption of foods high in oxalic acid, such as cocoa, rhubarb, spinach, and tea,”
How could I not? It would soon be time to leave and the Wellington wind wasn’t giving up, no matter how hard I wished it would stop. Gusting at around 48 knots, it had been howling for most of the night, breaking my sleep and leaving me anxious for the day ahead. Adding to my anxiety was the knowledge that I had to catch the morning ferry across the notorious Cook Strait, to the South Island of New Zealand.
We were due to sail on Arahura Inter-islander, from Wellington to Picton, that takes passengers from the bottom of the North Island of New Zealand to the tip of the South Island. Not that far, in terms of distance, but far enough given the awful weather and a ferry crossing synonymous with wild seas.
The first ferry of the morning had been completely cancelled, due to the deteriorating weather conditions, so when I arrived at the Aotea Quay, I glanced at the sign describing the 10 am sailing conditions, as ‘HEAVY,’ and gulped.
Would we survive this, I pondered as we loaded our bags onto the check-in counter? Was it too late to change our minds?
The weather seemed okay for the minute, moored in the protected expanse of Wellington’s harbour, but the foreboding words of my cousin’s husband, rang loudly in my ears, “You’ll be okay for the first hour!” he’d declared, the previous night.
Eek! It was a three hour journey.
ferry to Picton
Nevertheless, we headed on board and explored a bit of the boat; the apparently jovial mood of the fellow passengers, infectious. None appeared overly worried about sailing conditions. As I perused the various seating areas, keen to find a seat with views of the ocean, I spotted a bar, several bars in fact, and noted it was well patronised by various male patrons.
Did people really drink alcohol, when the sea promised to get rough? I thought.
The ferry wasn’t a small boat; in fact, it housed a large cafeteria style kiosk, souvenir shop and a full scale cinema. The thought of watching a movie in the dark, whilst the ship was being tossed around in Neptune’s domain like a top, was more terrifying for me than being thrown overboard! Instead, we settled on a window seat, on the lower passenger deck, watching the cars and trucks drive nonchalantly into the vessel’s nether regions.
I noticed the build sign informed all, who took interest, that the ferry had been built in the Danish town of Aalborg. Good Danish design was reassuring. The Vikings were used to storms at sea, weren’t they? Even so, I couldn’t help but check the state of the weather, again, and how many life rafts the ship had – just in case. I tried to avoid looking to the horizon which still confirmed a bad storm was approaching. Darn.
But the little girl was happy. What an adventure, she innocently thought posing for the camera. Unfortunately, she was about to change her mind.
When the Captain’s voice crackled over the loud speaker, welcoming passengers aboard, he warned us our crossing would get, “a bit rough out there,” once we were in the open sea. In fact, he said, it was “blowing a gale and we should expect 8 – 10 metre waves.”
Good Lord, I thought, muffling a gasp, this was a bit different to an afternoon outing on the bay, home in Australia.
The swell became heavier, waves crashing over the bow, winds had increased and the boat started listing to and fro like a inflatable toy in a baby’s bath. At times, the hull would rise up in to the air before slamming down hard, against the waves so loudly I feared it would surely break in two. Terrifying.
The passengers who had been enjoying a tipple at the bar filed hurriedly past us towards the rear of the boat, looking a tad green around the gills.
Glass and bottles crashed to the floor while the crew stumbled around handing out ice chips to anxious passengers, including said daughter. She was terrified, vowing never ever to go on a boat again. I decided to move upstairs with her. A dangerous move I would not repeat again.
Have you ever tried to climb the metal stairs of a ship, holding a seven year old securely around the waist, a heavy back pack strapped to your back, (which changes one’s centre of gravity completely), whilst simultaneously opening one of those heavy metal doors the ships have to hold back the water, in the event the boat sinks. You know the ones with the metal ring you turn on them? What are they called?
All this and also protect your daughter from being squashed in said door, as the boat listed to and fro, swinging the heavy door open and shut. I had no wish to have my fingers and toes severed by the wildly swinging chunk of metal.
I daren’t go out on deck to take a photo, as I was fearful I’d be thrown overboard by the violent metronome like lurches of the vessel. In those seas, I would not stand a chance of survival.
This was the last photos I snapped through a crack in the outside door. It was a difficult job to hold the door open and not be slammed in the back with it when the boat listed in the opposite direction. I would not be taking any more photos.
Taking the photo did however, momentarily take my mind off my stomach which was doing its best impression of a cirque de soleil trampoline specialist.
IWith no more photos to take and my time spent reassuring my daughter it was all fine and dandy, I phoned my husband, (the Moth), back in Australia, to say goodbye, in case we didn’t make it to the South Island. He laughed at me over the phone – encouragingly so though, as he was positive that we would prevail.
I reminded him of the Wahine disaster. He scoffed. It would have been quite a different matter, if he was in situ beside me on that ferry, I assure you!
Just when I thought I was going to have to re-visit those eggs I’d eaten for breakfast, a second time around, I spotted the heads of Queen Charlotte Sound and the angry sea began to simmer considerably, the closer we got. We were going to make it.
I had never been so glad to see land.
Amazingly so – it was completely calm on the other side of the heads!
And the two sounds are really stunning.
Imagine living there
Our disembarkation port of Picton, was in sight. We had survived a horror ferry ride.
To this day, I cannot watch a movie with a plot centered around a ship capsizing or battling stormy seas. I just cannot.
Next time I would fly into the South Island.
Have you ever experienced a frightening ride, where you feared for your life?
Firstly, this is not a post about Corona, so if you want something a little juicier, you might check out some recent posts on StPA.
Ju-Lyn’s wonderful Orange and Blueberry Cake
Truthfully though, I have to admit that I was tempted to call this Corona cake, not just because I cooked it for the first time, in these panic-ridden days, when the Corona virus is causing havoc around the world, but primarily because of the stunning way my blogger friend, Ju-Lyn presented it. There are several layers to this cake and it is decorated with blueberries like a crown – (hence the reference to ‘Corona’, which means ‘Crown’). But then, I was worried that Ju-Lyn might take offence at my referencing something like that, so I will call it- Ju-Lyn’s Mini Cakes.
Ju Lyn blogs at All Things Bright and Beautiful and very kindly shared her recipe for this delicious sounding cake with me, before it was posted on her own blog. That is a measure of her kindess. Thanks, Ju-Lyn!
Cake Recipe
I have to admit that I changed the original aesthetic slightly, as I was a little pushed for time, and I am not a big fan of butter cream icing, even though the Moth, (the “Man of the house”), just loves it. [He does better to watch his calories, you see.]
Ju-Lyn’s Orange Blueberry Mini Cakes
Ingredients
130 g Self Raising Flour
110 g Caster Sugar
1 egg
1/4 teaspoon baking powder
Zest of one orange and a little juice
Pinch of Salt
150 g Sour Cream
40 g melted butter
50 g fresh blueberries
Few extra blueberries for cake toppers
Method
Mix flour sugar and baking powder together in a bowl
Mix together eggs, the zest of orange and a little juice – I used a teaspoonful
Add wet ingredients to dry and mix throughly
Mix in melted butter and sour cream.
Gently fold in the blueberries
Place in muffin trays, lined with paper cases, if you wish.
Scatter a couple of extra blueberries on top of each cake.
Bake at 160 degrees Celsius for 25 minutes
Testing with a skewer to see if the cake is cooked.
Allow to cool and serve with a dusting of icing sugar if desired.
Insider Tips:
You can make one large cake with this mix but bake for 40 – 50 minutes.
Double the ingredients for a layer cake and ice all over with buttercream.
More Cake Recipes
I have previously posted another of Ju-lyn’s wonderful recipes for Honey Spice Cake, which is now a staple on Sunday mornings, at the Home by the Sea.
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