Just Humans Being...

It is important to have some quiet time each day, to turn off TVs, radios, devices and just enjoy the peace. We see how addicted people are to technology and the information they are constantly receiving – it is very clear that these things are having a huge impact on their lives. This unhealthy habit is being encouraged and it almost feels like an obligation to stay “tuned in” and up-to-date with everything that is going on in the world. We are also bombarded with messages about the past - world events to acknowledge, shows to commemorate and documentaries keeping us fixated on a time gone by. Even social media pushes photographic memories. Why do we need to keep dwelling on the past? And then of course, there is “the future” – we must worry about what is coming next... Ask yourself this question: What would happen if you switched everything off for a few hours? Well, this planet we call Earth will continue it’s journey around the sun and the huge machine dishing out it’s sl

We like to keep our meals simple, preferably in one pot and do eat lots of stews, chilis and curries. We also never throw food away and any leftovers will get added to the next day's meal and so on... All our meals start life as a pan of freshly chopped veg. So far we have: 3 onions, 4 cloves of garlic, 1 sweet potato, 2 medium tomatoes, 1 large red pepper and 1 courgette with a good sprinkle of dried basil, oregano and smoked paprika. This is a tub of leftover stew from the weekend. If you follow us on Instagram @thesmithsontour you will see a post from Saturday regarding the ingredients, some of which is from the garden. The leftovers whizzed up and added to the mix as a thick stock. We also added a little water and stir-fried/simmered for around 20 minutes. Next up mushrooms. Sliced and chucked in for a further 5 minutes of simmering. Then added chopped kale from the garden... and lastly - we added beans (today we used Suma's tinned black beans) and juice of half a lemon. Co

We are living in a time when seemingly healthy people are susceptible to germs, disease and even die. We often hear of the shock family and friends feel when their loved ones depart this world..."they were so fit and healthy”! What most people don’t realise is that exercising and calorie counting doesn’t necessarily make you healthy and it is a combination of things that cause dis-ease. Those underlying problems may just be simmering away and if you are busy, work long hours and have a stressful job – you probably won’t even notice. Most illnesses will come along because of a build up of toxins in the body over a number of years, which is why it usually hits us in our 40s... from eating a poor diet full of processed foods, large quantities of animal protein, fats, dairy and foods sprayed with nasty chemicals. Top this off with living in a polluted city or large town, along with being employed in a job with many rules, regulations and other people and you have the perfect ingre

We have been in the cabin for 4 months and it is wonderful to think that we are just a few weeks away from spring, not that we are wishing our lives away - because we absolutely love this cosy little place and as serial hibernators, we are very happy to be warm and snug. Choosing to live simply has exceeded our expectations and we have been on this journey since leaving Meadowcroft 4 years ago.  Our time at Cotna Eco Retreat  gave us a great grounding and enabled us to start preparing for this...outdoor facilities, mud and nature!  Simple rural living can be a challenge in the winter, but we are strong and more resilient than ever, which feels so good. We are doing exactly what we have dreamed of for many years... One of many lovely messages left behind by the previous cabin dwellers. Here we keep our recipe and natural health books...we are very passionate about food and nutrition, as you may know and seeing this message everyday has probably had quite an impact on us.  Like many peop

  My sister Joanne died 21 years ago – she would have been 52 today. Life was not easy for Jo; she was born with a congenital heart condition and was labelled “mentally handicapped”. Eventually that label was softened and it was deemed that she had “learning disabilities”. She had amazing abilities actually - they were just different to what the powers that be decided she should be good at...She had the most incredible memory, photographic really and could remember every tiny detail from years ago and when I say every detail, I mean everything...Dates, times, names, what we were wearing, what we all ate and drank. She was also a living encyclopaedia when it came to music, TV shows and films – it never ceased to blow our minds and provided hours of entertainment for my brother and I when we were kids. She was always right too, which bugged us. Jo also talked to dead people and had a very sharp sixth sense, it freaked me out on several occasions when we were sharing a bedroom to

  The idea for this stew came from Caldwell Esselstyn's book  Prevent and Reverse Heart Disease . His recipe for Marrakesh Express Red Lentil Soup is delicious, but we wanted something more filling. I added celery seed, as we didn't have any fresh celery, a pinch each of sage and thyme instead of a bay leaf and ground coriander (cilantro) instead of fresh. Along with fresh garlic, carrots, potato, leek and kale. Ingredients 1 large onion 4 cloves garlic 1 leek Small knob fresh ginger 2 large tomatoes 2 large carrots 3 medium potatoes A few handfuls of kale 300g dried red lentils 300g cooked chickpeas 1/2 tsp dried turmeric 1 tsp cinnamon 1/2 tsp celery seed 1 tsp ground coriander Pinch each of sage and thyme 1 litre or more of cold water Juice of half lemon Few drops liquid aminos Instructions 1. Chop all the veg into required size and place into a large pan. 2. Add herbs, spices and enough water to stir-fry ingredients. 3. Fry for around 10 minutes. 4. Add lentils and the rest

  A simple and comforting favourite! Ingredients 1 litre of homemade stock - 4 cloves garlic, 2 medium potatoes, 2 large carrots, 1 apple, 1 tsp each of dried sage, thyme and cumin, 1 tsp yeast extract, a pinch of ground black pepper and 1 litre of water. 700g onions  200ml French red wine 2 tablespoons cognac Instructions 1. Chop all the veg for the stock and put all the ingredients into a pan. Bring to the boil and simmer for 20 minutes. 2. Whizz up with a hand blender until nice and smooth. 3. Slice onions and fry in the red wine until translucent. 4. Add the onions and wine to the stock and simmer for 45 minutes. 5. Add the brandy and serve. Taking the time to make your own stock turns this soup into a filling meal and the apple adds a subtle sweetness, which is lovely in this savoury dish. We use Essential Yeast Extract, probably available from most UK health shops and must say it is worth the extra dosh! We had this for our New Years Day supper...delicious! Hope you enjoy it and