10 Minutes to FEEL GOOD
Time to get in the kitchen, roll out your mat, get comfy on your meditation cushion and get ready for the best night’s sleep!
10MIN YOGA STRETCH
The perfect class to complement your workout or running routine or simply for when you only have 10 minutes to move your body. This is an all-levels class so you don’t need to have previous yoga experience to try it. All you’ll need is a yoga mat and, if you’d like’ a yoga block although this is not essential.
A TOOL FOR STRESS MEDITATION
Stress affects all of us, especially in the fast-paced world we live in. When left unchecked, stress can affect our resilience, mental health as well as our physical health through inflammatory processes involved in the development of chronic disease. Support your body and mind through daily stress with this 10 minute meditation.
SLEEP WELL SOUNDBATH
A racing mind can be our worse enemy when we’re trying to unwind before bed so it’s essential that we take a moment to let go of the day. In this soundbath, James will help you ground into the present moment so your mind can relax through soothing sound waves.
10Min Tofu Poké Bowl
plant-based • gluten-free • natural • high protein • nutritious
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200g edamame beans (I’ve used frozen but you can save even more time by using already cooked)
300g super firm smoked tofu
1tbsp tamari
1tbsp mirin
1/2tbsp rice wine vinegar
1tsp toasted sesame oil
1tsp garlic powder
1tbsp olive oil
250g cooked basmati brown rice
50g cucumber
100g mango
1/2 avocado
1 sheet of nori seaweed
2 spring onions
1tbsp black and white sesame seeds
20g coriander
2 lemon slices
salt and freshly ground black pepper
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Boil a kettle. Cook the edamame beans as per the package instructions (if using frozen). Drain and set aside.
Pat dry the tofu using a clean tea towel or kitchen paper. Cut the tofu into bite-sized cubes.
In a small bowl, whisk together the tamari, mirin, rice whine vinegar, toasted sesame oil and garlic powder. Warm up the olive oil in a large frying pan on low heat. When the oil is hot (but not smoking) add the tofu and allow to cook undisturbed for a few minutes, stirring every now and then so the tofu is crispy on all sides. Season with salt and pepper.
In the meantime heat the cooked rice as per packaging instructions. Thinly slice the cucumber, dice the mango and slice the avocado. Trim and slice the spring onions. Finely chop the coriander.
When the tofu is golden on all sides, lower the heat and toss 2-3tbsp of the tamari sauce so the tofu is evenly coated. Cook on high for a minute until most of the sauce has been absorbed by the tofu.
Plate the poké bowl by layering the rice and topping it with the edamame beans, smoked tofu, mango, avocado and cucumber. Garnish with the seaweed, spring onions, lemon slices, sesame seeds and coriander. Drizzle any remaining sauce over it and enjoy.
