It’s said that the biggest export from Ireland is Irish people and that in almost every corner in the world there is an Irish pub with a jolly Irish landlord and Irish patrons! On the 17th March our Paddy pals get to celebrate the patron saint of Ireland (who by the way was born in Wales!) so in honour of my Irish family and friends I’ve included a St Patrick’s Day recipe for you all to enjoy whilst raising a glass of the black stuff and wishing each other the luck of the Irish.
You might remember that one of my mottos is to ‘live each day as if it were my last but look after myself as If I were to live forever!’ On Sunday I got to spend the day celebrating a friends’ ‘Big Birthday’ and whilst we, and our mutual friends, reminisced over our 25 years of friendship, we couldn’t believe how much time had passed, and how quickly. It really focuses the mind doesn’t it? I often hear others say (and have said my self) that ‘I really must make the time, to do something, go somewhere, see something, visit someone, spend more time with friends/loved ones, on our health and on our fitness etc. then when we don’t get on with these thing we wish we had done them. One thing we definitely can’t get back is time, so how are you choosing to invest your most precious non-renewable, refundable or returnable resource? And are you truly happy with your choices? The Dalai Lama puts it eloquently, and to the point; when asked what surprised him about humanity the most, the Dalai Lama replied:
“Man. Because he sacrifices his health in order to make money. Then he sacrifices money to recuperate his health. And then he is so anxious about the future that he does not enjoy the present; the result being that he does not live in the present or the future; he lives as if he is never going to die, and then dies having never really lived.”
Makes you think!
Class News
Remember no classes this Friday (18th March) because I shall be presenting at the International Fitness Showcase convention in Blackpool. I have three different sessions and am really looking forward to sharing the DYBO message and choreography, wish me luck!
INDEPENDANCE!
SAVE £10 with our EARLY BOOKING OFFER OF £28 – book by 31 March. Normal price, £38
BOOK HERE – https://dybo.co.uk/
We are delighted to announce the guest presenter is DAN LITTLE, for our INDEPENDANCE event in May 2016
Dan is one of the UK’s leading presenters and choreographers, renowned for his electrifying energy, creativity and style.
Together, HELEN CARPENTER-WATERS and Dan will share with you their passion for creating and teaching unique, special, and dynamic master classes. You will learn fabulous choreography using a range of dance styles and modern music.
Both presenters are renowned for their teaching skills, so this event is suitable for everyone; instructors/dancers looking for lots of inspiration and participants that simply love to dance!
10:45 Registration
11:00 – STREET EVOLUTION– Dan’s signature dance class
12:10 – SASSYLICIOUS – Helen’s delicious mix of sassy, flirty & sexy choreography
13:10 – Lunch break – Please bring a packed lunch
13:35 – TROPICAL HOUSE – Dan’s chilled lyrical class, set to a tropical house sound
14:30 – RELEASE N’ RELAX – Helen’s floor based stretch class
15:00 – Close
LOCATION – All Hallows School, Farnham, Surrey, GU9 9HF (Free Parking at the school)
WHAT TO BRING – please bring a light lunch, drinks and snacks, plus warm clothes to wear during the break and after class. Complimentary biscuits, tea and coffee will be provided.
Please note, events are non refundable or transferable
St Patrick’s Day dinner for a non-carb eating veggie!!!
My Irish husband often talks fondly/sarcastically about Irish stews, lots of potatoes, pork (well pigs head, actually!!) and cabbage. Now as a vegetarian who also tries to keep simple sugars and starchy carbohydrates to a minimum I’m left with cabbage and Guinness on the menu for St Patrick’s day celebrations…well to be honest that doesn’t inspire me so I thought I would make this cabbage recipe and serve it with some veggie sausages, veggie gravy and cauliflower mash. Give it a try!
Ingredients
1/2 head red cabbage
1 large apple
2 tablespoons butter
1 teaspoon crushed fennel seeds,
Pinch of salt and freshly ground black pepper
1/4 cup red wine
Splash apple cider vinegar
Directions
Core and slice the cabbage into thin slices. Slice the apples into thin wedges.
In a large frying pan, add the butter and melt over medium heat. Add the cabbage, apples, fennel and salt and pepper, to taste, and sauté until the cabbage softens and wilts after 20 minutes. Pour in the red wine and stir in a splash of cider vinegar. Warm through and serve.
I wish you a wonderful week and of course ‘top of the morning to ya’ on St. Patrick’s Day!
See you at class and training.
Love ya,
Helen x
