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Wealden Times | WT183 | May 2017 | Restoration & New Build supplement inside

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

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