I’m starting the year off right – I vowed to re-establish consistency on my morning movement practice, which is feeling very good. My body is grateful! My practice is simple: I light a candle, center myself, and then spend 20 minutes moving. What I do varies depending on my energy and inspiration. It can be stretching on the floor, it can be a ballet barre, it can be strength exercises (though I usually do those separately later on in the day when I’m at home). Usually, it is a combination of things, a dance that emerges in response to my mood and whatever music I have put on. I finish with a meditation. Altogether it’s about 1/2 hour that gets my day going right.
For winter holiday gifts I gave away lemon curd and mango apple chutney this year along with baked goodies. The mango apple chutney is a wonderful addition to cottage cheese and red bell peppers – see M2 on the Jan 3rd food collage.
Mango Apple Chutney
546 g mango, peeled, seeded and chopped
400 g raisins
465 g red onion, chopped
240 g dates
367 g apple, chopped
2 cloves garlic, finely chopped
2 cup honey
3/4 cup cider vinegar
1/2 tsp ground cinnamon
In medium skillet combine mango, raisins, onion, dates, apple and garlic. In bowl combine honey, cider vinegar and cinnamon. Pour into skillet and mix well. Bring to boil, decrease heat to high simmer and cook for about 40 minutes stirring occasionally. Cool and refrigerate for up to 10 days. (May be canned using the USDA canning guidelines.)
Yield: 8 cups – 2 tbsp per serving
Nutrition Facts – Amount Per Serving
Calories 67.79, Calories From Fat (1%) 0.56, Total Fat 0.07g, Saturated Fat 0.01g, Cholesterol 0mg, Sodium 1.51mg, Potassium 92.74mg, Total Carbohydrates 18.02g, Fiber 0.72g, Sugar 16.05g, Protein 0.37g