Dry Needling now at sanctum

Dry Needling now available at sanctum

What is this you ask (perhaps somewhat anxiously)?
Dry Needling uses a single needle at a time to release tender trigger points on the body.
The needles themselves are ultrafine (about the width of a human hair) and though folks rarely believe us when we say this - you generally don't feel them actually going in - they are so small and it is so quickly done.
A trigger point is an area that is not only tender to touch, but refers a sensation to another area of the body. By working these points a better response is created by the body in terms of benefits and tension release.
We use this treatment for chronic pain and stiffness and those tricky problems that just don't seem to want to get better.
For more information chat to Annie today.
P: 6333 8833
E: retreat@sanctumbody.com.au

Raw 'Coconut' Icecream.....

Recently discovered and now a firm favourite in our household.
This is such a simple recipe which leaves room for a multitude of variations - but oh so very tasty!

This is the same texture as 'normal' icecream but minus the chemical emulsifiers and guar gum.

Raw Coconut Icecream

1 cup raw cashews

1 cup filtered water

1/3 cup agave syrup (or maple syrup)

1/4 cup shredded coconut

1/4 cup coconut oil - melted

Combine all ingredients in a high speed blender or food processor

Blend till smooth

Scoop in to a container and either freeze for 3-4 hours (mixing well every hour or so) then place back in the freezer to chill completely overnight or if you have an icecream maker, chilll for 1-2 hours to firm the mixture then put through the machine.

What we loved: Taste!!!

Texture

Ease of making

What we didn't love as much: Not realising just how rich this dessert was till perhaps 3-4 spoonfuls too late!

Our blender is not the most powerful so we did have portions of uncrushed cashews in our icecream - so if you prefer a smoother texture use a better quality blender or food processor

Beautiful Sola Diffusers now in stock!

New in Store now!

Beautiful fragrant diffusers with handmade Sola Flowers.

'Sola' is sliced sola stalk (a short tree native to Thailand). These are often used in wedding bouquets as well.

The wick draws the fragrance up into the flower - leaving a delicate scent throughout your space.

Months of fragrance for just $16.50 each.

This week we've played with Dressings and condiments - it's been quite fun playing with flavours and textures!

Turmeric Dressing

1/4 cup raw tahini

1/4 cup water

2 tsp miso

1 tsp turmeric

Blend all ingredients together till smooth - pour into jar and refrigerate for an hour before use.

Great to use over your favourite green salad or as a dipping sauce for veggies!

Homemade Mustard with fresh herbs

⅔ cup (120gr) yellow mustard seeds

½ cup apple cider vinegar

⅔ cup water

-

2 TBSP fresh thyme

1.5 TBSP fresh rosemary

½ tsp chili flakes (depending on how hot you want the mustard you can use mild chili flakes or hot ones)

⅓ tsp sea salt

1 tsp raw honey or maple syrup

¼ cup water at room temperature

Mix apple cider vinegar with water and add mustard seeds.

Leave to soak for 2 to 3 days. The mustard seeds will absorb almost all the liquid and will start to smell like you’re about to make the best mustard on the planet.

Add mustard mix to a blender, together with the rest of the ingredients, and blitz until you get a smooth consistency. If you think it’s too thick, add 2 TBSP of water at a time and continue to blend until you get it smooth.

Spoon into jars, leaving no air bubbles if you can, and keep covered in the fridge.

Mustard should keep well in the fridge, for up to few months. Though it’s best to consume it as fresh as possible. Start making those delicious honey&mustard salad dressings!

recipes from rawfoodrecipes.com

coming soon....

Coming to sanctum soon....

Cellulite Reduction
Circumference Reduction
Increased Tone and Elasticity

coming soon....

Coming Soon.....

Fine Line Reduction
Increased Collagen Production
Increased Tone and Elasticity

Cheers!

This time around we were keen to play with the beverage side of things.
We've been getting such great feedback from our posts with recipes - we thought...let's play with something new!
These are two of our new favourites with the cider being one we'll keep in mind as the weather conitues to cool.
Fresh mint out of our garden went especially well with the ginger ale too.
Campai!!

Ginger Ale

* 1/4 cup Ginger Juice (wash and peel fresh ginger then grate as finely as possible.  Wrap in cheesecloth and squeeze out fresh juice)  * 1 apple juice (we used Spreytons 100% Apple Juice)  * 1/4 cup lemon juice  * 1/4 cup honey or agave liquid  * 1 lt sparkling mineral water  * fresh mint (optional)  * fresh lemon sliced (optional)

Add all juices and honey/agave together in a screw top jar - shake well.

Fill glasses to approx half full (amend for personal taste)

Top with mineral water with mint and slice of lemon

Apple Cider

* 2 cups apple juice (we used Spreytons 100% Apple Juice)  * 1/4 cup honey or agave liquid  * 1/4 cup apple cider vinegar  * 1 tsp cinnamon  * 1/4 tsp nutmeg  * pinch cayenne pepper

Blend all ingredients together

Store in sealable bottle

Serve chilled over ice or warm slightly

What we loved: the really fresh taste of both these drinks - though we caution anyone daring to drink the raw ginger juice neat (whew!!!)

How helpful both drinks were for both before and after meals - great for digestion!

How the spices really came out in the Cider when warmed

What we didn't love as much: next time we might use a little less nutmeg in the cider - but that's simply a person preference

Recipes courtesy of Everyday Raw Express by Mathew Kenney