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Welcome to my blog, with news of my Shiatsu massage practice in Suffolk, exercise classes and cooking workshops, some views on events and happenings locally and abroad....and more.....
Trish Dent

Sunday, 31 December 2017

Start-the-Week Yoga Classes

What better way to begin your week than to join together with a select group to share some movement to energise and meditation to bring a sense peace.
  Start-the-Week Yoga Classes

Mondays 9.30am to 10.45 am

at Lark Studio, Spexhall

starting 8th January

My studio accommodates maximum 4 participants. Each class will focus on the needs of the small group and will be tailored to individual abilities. Fee is £8 per class, payable in blocks of 5 sessions in advance. email me now if you'd like to join us.

If you're in need of  new yoga mat and/or a yoga block for your practice, I have both on Special Offer
Yogamatters sticky mats £15 and blocks £5 each

Tuesday, 28 November 2017

Beetroot Kvass


According to Sally Fallon, in her fabulous book Nourishing Traditions, no Ukranian home was without beetroot kvass, used as a health tonic and digestive aid. One 4 oz glass first thing in the day and last thing at night is the recommendation.


1lb fresh beetroot
1 tbsp lemon juice or apple cider vinegar or whey (I find kefir whey works well)
2 tsp salt
Filtered water (1½ to 2 litres)

  1. Scrub and coarsely chop the beetroot. Place beetroot, lemon juice/whey and salt in a 2-litre glass container and add filtered water to fill the container (leave about an inch at the top). Stir well and cover.
  2.  Keep at room temperature for 3-5 days.
  3.  Filter the liquid through muslin into bottles and store in the fridge.
  4.  Save a little of the liquid and the beetroot in the 2-litre container and fill again with filtered water to start a second brew.
  5.  After completing the second brew, discard the beetroot and begin again with fresh. 
  6. This kvass has a really earthy flavour. To give it a little more zing, add an inch of finely grated fresh ginger and 1/2 a fresh lime, quartered and squeezed at the first stage.

Saturday, 25 November 2017

Health-Giving Gifts

Stumped for gift ideas?  Gift vouchers are available for any of my massage treatments, workshops, exercise classes and even products I sell. Starting from £15, click here to email me if you'd like to purchase.

Sunday, 29 October 2017

Shiatsu Stretch and Exercise



A refreshing approach to exercise using a combination of Do-in (Eastern energising exercises)
stretches, pressure points, breathing and relaxation to set you up for the day
at Theberton Village Hall
beginning Thursday 9th November
10 am – 11.15am
£50 for 6 sessions
 Booking essential
For enquiries/booking contact Trish Dent on 01986 780939/07530 699985



Sunday, 1 October 2017

Suffolk Kimchi


I view Kimchi as the hot Korean version of sauerkraut. The Koreans are hooked on this: average daily consumption is 125g per person.  The original Korean recipe calls for Chinese cabbage, but as I haven’t seen one around these parts (deepest rural Suffolk) for a while, I find pointy cabbage (or hispy) works well.  Although this may sound very hot, the fermenting process tempers the heat.  This recipe is open to your own variations in vegetable content and flavours. I generally don’t add chilli, but enjoy the ginger and garlic.

1 pointy cabbage

1 carrot
6 red radishes
2” piece Daikon radish or ½ small turnip (if available, not essential)
2-4 cups water with 2-4 tsp sea salt mixed in
1-2 strips wakame seaweed, cut into small pieces
2-3 cloves garlic, minced
1 red chilli, finely chopped (optional)
2 tbsp finely grated ginger

Finely chop cabbage, slice other vegetables, place in a bowl and pour in enough of the salted water to cover. Place a plate on top to keep veggies under the water and leave overnight. Pour the water off the veggies and keep to one side. Mix the spices to a paste and mix into the veggies along with the seaweed. Place the veggie mix into a glass jar. Add just enough of the saved brine to cover. Place a cabbage leaf or a ziplock bag with brine in it on top to keep the veggies submerged. Cover loosely and leave in a warm place to ferment for about a week. Move to a cold place or your fridge.  It will keep for some time, unless you eat it all!

Mix sauerkraut, kimchi or other pickles through chopped Steamed Kale for a tasty dish.