BOGNOR’S BEST KEPT SECRET …

MINDFULNESS-BASED SESSIONS TO KEEP YOU CALM, WHILST YOU CARRY ON

I’m Tor and I have come full circle from mental breakdown to Master of Science. From working as a professional dancer on TV and on-board cruise ships to teaching silent, peaceful, mindfulness-based movement to help people cope with stress.

After a stress related breakdown, following overwhelm back in 2006, I found mindfulness-based stress reduction. Let’s face it, we are all in some way affected by the constant stresses of life, be that political, global, cultural, financial and /or personal. How are we supposed to cope with constant change and all that is going on at this time?

Firstly, it’s important to realise, there is much we cannot change. But, this is the most important point, “we can learn to live alongside life’s stresses”. It’s not cliché or spiritual psychobabble it is fact, backed by research. With mindfulness training (and I’m talking the ‘right mindfulness training’), this can be achieved. You can sleep more peacefully; you can feel joy and happiness again.

What people say: “I absolutely love it.” “I have never been able to meditate, but there is something about this class that pulls me to attend, it’s an hour of calm in a world of chaos.”

If you would like to give it a try please get in touch: mindfulmomentsuk@yahoo.com or to find out more visit my website www.mindfulmomentsuk.co.uk or call me on 07966 567291.

Shakshuka

Shakshuka is a North African and Middle Eastern dish. It makes a wonderful spicy brunch or supper for a cold winter’s day.

Preparation time: 10 mins Cooking time: to 30-40 mins Serves: 4 with bread

Ingredients

• 4 tbsp olive oil

• 1 onion, finely sliced

• 1 red pepper, diced

• 1 green pepper, diced

• 6 garlic cloves, crushed

• 2 tsp sweet paprika

Method

• ½ tsp cumin seeds

• ½-1 tsp cayenne pepper

• 800g tinned tomatoes (use the best quality you can find)

• 2 tsp soft brown sugar

• 1 tbsp lemon juice

• 4-8 eggs, depending on hunger

• Small bunch of fresh coriander, roughly chopped

• Heat the oil in a large frying pan (with a lid) and add the onion. Fry gently until golden, then add the peppers and cook until they are soft. Stir in the garlic and spices and cook for another minute or two.

• Pour in the tomatoes and mash roughly. Stir in the sugar and lemon juice. Bring to the boil, then turn down the heat and simmer for 20-30 minutes. Taste and season. Add a little more cayenne if you like your dishes spicier.

• Make 4-8 hollows in the sauce and break an eggs gently into each one. Season lightly, and turn the heat down as low as possible, cover the pan with the lid and cook for about 10 minutes until the eggs are just set. Sprinkle with coriander and serve with crusty bread.