Reminder, on this Sunday!
Harmony Circle – Guest Presenter Sunday 24th November
Keren Donaldson – Abdominal Massage & ConTact C.A.R.E. Practitioner
Venue; Community Hall, 2 Alnwick St (next door to Town Hall), Warkworth.
Open at 6.45pm for a 7pm start. $5 contribution at the door – Harmony Circle is non-profit.
Keren, a holistic practitioner from Restore Flow, offers various ways to help and guide your body back to its natural state of being alive, dynamic and able to heal itself.
One aspect is ConTact C.A.R.E., a technique to release impact injury trauma held in the skeletal system that is causing chronic pain and restricting movement. A very supportive and effective technique discovered here in NZ.
Keren also specialises in using abdominal massage to improve gut health, lymphatic drainage, support menstruation and correct misaligned organs.
A method that creates great results especially when done with lower back and sacral release, which is a powerful and targeted massage complimenting the belly work and can release years of stored tension and lower back pain improving overall alignment and posture.
For the free draw Keren is gifting TWO ConTact CARE sessions to one person, and an Abdominal Massage to someone else!
Everyone welcome, this is an open group, come along if you can, look forward to seeing you there!
There is one common reason that is accounting for one-quarter of all immediate failures of driving tests - out of the options below, what do you think is the common reason Kiwis don't pass the test? Vote in our poll.
Find out the answer here.
16.6% Failing to giveway16.6% Complete
19.4% Travelling above the speed limit19.4% Complete
23% Not stopping at stop sign23% Complete
40.9% Not checking blind spots/mirrors40.9% Complete
This curry keeps well in the fridge for a few days and the leftovers taste even better the next day.
1 kg Chicken pieces, including thighs, drums, wings
2 cloves Garlic
5 cm Fresh ginger, peeled
1 med Onion, peeled and cut into quaters
1 Tbsp Oil
1 large Lemon, or lime, freshly juiced
1 Tbsp Cumin seeds
1 pinch Cayenne pepper
2 Tbsp Tomato paste
½ cup Cream, or yoghurt
Remove skin from the chicken if you prefer.
Place garlic, ginger and onion in a food processor. Blend until smooth. Add 150ml water to make into a thin puree.
Heat the oil in a heavy-based frying pan. When hot, add the chicken pieces and brown on both sides. While cooking season with salt.
When the chicken is nicely browned, squeeze over the lemon juice and continue cooking for 2 minutes. Add the cumin seeds, cayenne and tomato paste.
Pour in the garlic, onion and ginger puree, cover the frying pan with a lid and simmer for 5 minutes.
Turn the chicken. Stir in the cream or yoghurt. Add enough water to cover the chicken, cover and continue to cook on a low heat for 20-30 minutes or until the chicken is cooked. Cooking time will depend on the cut of chicken you have used and whether it is on the bone.
Check for seasoning — you may need more salt or cayenne if you like it hot.
Remove from the heat and rest with the lid on for 5-10 minutes. The chicken will keep cooking in this time and will be more tender when you come to eat it.
Serve with rice and steamed seasonal vegetables.
Click below to read some interesting cooking tips!