Wealden Times | WT183 | May 2017 | Restoration & New Build supplement inside
Wealden Times - The lifestyle magazine for the Weald
Wealden Times - The lifestyle magazine for the Weald
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Healthy<br />
Living<br />
Theatre<br />
Entry to all talks is included within the<br />
<strong>Wealden</strong> <strong>Times</strong> Midsummer Fair<br />
ticket price.<br />
Timetable<br />
Thursday 8th June<br />
10.30 - 11.00 Liz Lark<br />
YOUR LIFE IN BALANCE: Learn how yoga<br />
can enhance all our lives, creating harmony for<br />
mind and body.<br />
12.00 - 12.30 Madeleine Shaw<br />
MADELEINE’S RECIPE FOR A HEALTHY<br />
LIFESTYLE: Feed your mind, body and soul<br />
with yummy food and yoga.<br />
14.30 - 15.00 Katie Peck<br />
BECOME YOUR BEST SELF: Gain power<br />
over food and find your perfect weight.<br />
Diet and exercise<br />
lie at the heart of a healthy<br />
life. We’ve brought together a<br />
team of experts from the worlds of<br />
nutrition, exercise and health who<br />
will be speaking in the Healthy<br />
Living Theatre sponsored by<br />
Benenden Hospital over the<br />
three days of the fair.<br />
Tray-Roasted Cod with Olives, Smoked Paprika and Asparagus<br />
Madeleine Shaw will be in the Healthy Living Theatre sponsored by<br />
Benenden Hospital, on Thursday 8th June and we love this delicious tray<br />
roasted cod recipe from her new book A Year of Beautiful Eating.<br />
Serves 4<br />
• 1½ tsp sweet smoked paprika<br />
• 2 garlic cloves, crushed<br />
• salt and freshly ground black<br />
pepper, to taste<br />
• 4 x 150g cod fillets<br />
• 200ml fish or chicken stock<br />
• 200g pitted green olives<br />
• 2 tbsp capers<br />
• bunch of asparagus, trimmed<br />
• 3 tbsp avocado oil or melted<br />
butter<br />
• 1 lemon<br />
1. Preheat the oven to 180°C/350°F/gas mark 4.<br />
2. Mix the smoked paprika, garlic and a pinch of salt and pepper together<br />
and rub the mixture into the cod. Then pour the stock into a large<br />
roasting tray and scatter in the olives, capers and asparagus. Nestle the<br />
cod fillets amongst the veggies and pour the avocado oil over the fish.<br />
3. Thinly slice the lemon into 1cm slivers and place around the cod<br />
fillets. Sprinkle salt over the entire dish and bake for 15–20 minutes,<br />
until the asparagus and cod are cooked through. Serve hot.<br />
Friday 9th June<br />
10.30 - 11.00 Sarah Jane Holt<br />
HEALTHY HABITS FOR BUSY MUMS:<br />
Eating and exercising on a limited time budget.<br />
12.00 - 12.30 Jaime Cooke<br />
FITNESS MADE FUN: Spin your way to a<br />
happy, healthy and positive life.<br />
14.30 - 15.00 Anissa Germain<br />
BUILD A BEAUTIFUL BODY: Discover<br />
how pilates can help you get stronger, healthier<br />
and look great.<br />
Saturday 10th June<br />
10.30 - 11.00 Jaime Cooke<br />
FITNESS MADE FUN: Spin your way to a<br />
happy, healthy and positive life.<br />
12.00 - 12.30 Davina McCall<br />
FROM FOOD TO PHYSICAL FITNESS:<br />
Healthy living expert Davina shares insight and<br />
knowledge on how to look and feel amazing.<br />
14.30 - 15.00 Sarah Jane Holt<br />
HEALTHY HABITS FOR BUSY MUMS:<br />
Eating and exercising on a limited time budget.<br />
Madeleine Shaw’s A YEAR OF<br />
BEAUTIFUL EATING is published<br />
by Orion Books in hardback & eBook<br />
on 20 April <strong>2017</strong>, priced £20/£10.99<br />
95 wealdentimes.co.uk