QueenBeehealth
Sleep easy... By Gemma Trippett
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anked third in my favourite pastimes after spending time with my family and eating (something which I’ve mastered to a tee!), I cherish sleep and look forward to it every single day. My bed is my sanctuary. It’s comfy, clean, cosy and warm. No matter what the day brings, the prospect of a good sleep always keeps me going. I consider myself to be very lucky because I have always been a good sleeper (and despite what my husband says, I never snore!). However, too often do I hear about people’s struggles with sleep (my mother, for one) and it makes me wonder why something so natural can be so difficult. Quite simply, a calm bedroom and calm mind breeds a calm sleep. Or is it that simple? Nowadays, we have so many distractions which pull us away from winding down, that it’s no wonder so many of us can’t enjoy this basic human need. The biggest distraction of all comes from our beloved mobile phones. As fascinating
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as it is to watch a video of a dog saying “I love you” or reading your friend’s status about their dinner, bedtime is a time for bed behaviour, not bad behaviour! I’m guilty of aimlessly scrolling through posts in bed until the dark hours, but I have recently boycotted this and ever since, my quality of sleep has vastly improved. It’s easier to sink into a gentle sleep when your mind isn’t racing and repeating what you’ve just read over and over again. You know that feeling when you’ve got a lot on your plate and the only time it hits you is when you’re trying to drift off to sleep? The endless list scrolls in front of your eyes like the Star Wars opening credits, your heart races and you’re conjuring up ways of how to add some green ticks to the list. Stop it. Speaking from experience, this is pointless. You won’t remember everything you’ve just been thinking of and you’ll be kicking yourself in the >
QueenBeehealth
As fascinating as it is to watch a video of a dog saying “I love you” or reading your friend’s status about their dinner, bedtime is a time for bed behaviour, not bad behaviour!
morning. Instead, before bedtime, offload all of your thoughts and errands by writing them onto a piece of paper and leave it on your bedside table. Odds are, you’ll feel reassured and clear some space in your mind for some sweet dreams. However tempting it is to give in to medication or sleeping tablets, I strongly believe there is a better and more natural way to sink into slumber land. Sleep should be natural, so it makes sense that natural remedies are the best answer.
which soothes the nervous system to aid better sleep. It has been used as a solution for insomnia for centuries. Add some luxury to your sleep routine with Lavender Essential Oil. Combine four drops with 20ml of Carrier Oil and mix in a nice, warm bath. Alternatively, use a couple of drops on your pillow to soothe, balance and relax at night. Sleep tight folks! ^
Health and wellbeing is always a priority and sleep plays a major role in maintaining a happy mind and body. I love Forever Living’s Aloe Heat Lotion which provides blissful relief from everyday stresses and strains. Try massaging a small amount to the soles of your feet to get you relaxed and ready for a long sleep ahead. Ditch the builder’s tea for a delicious cup of Camomile Herbal Tea QueenBee Winter 2015
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QueenBeefood THE BITS
Preheat the oven to 220°C/gas mark 7.
• 2 large aubergines, stems removed, sliced thinly lengthways
Put the potatoes into a large, heavy baking dish and toss them with a good amount of your onion infused oil and ½ teaspoon of sea salt. You may need a second baking dish. Cover and bake for 15–20 minutes, until the potatoes have softened a little, but are not fully cooked. This will depend on the variety of the potatoes. Set the potatoes aside and keep warm. Try not to break any of them up.
• 2 tablespoons sea salt, plus ½ teaspoon • 4 tablespoons olive oil • 3 large onions, finely sliced • 3 large potatoes, scrubbed, sliced thinly lengthways • 1 celery stalk, finely diced • 4 cloves of garlic, peeled and crushed • 8 ripe tomatoes, roughly chopped • ½ teaspoon unrefined brown sugar • 4 tablespoons finely diced sun-dried tomatoes • ¼ teaspoon cracked black pepper • 2 handfuls of fresh basil leaves • 400g firm tofu, drained and finely sliced (optional) For the garnish • 1 big handful of toasted pine nuts • ½ a handful of fresh parsley, finely chopped DO IT Place your aubergine slices into a colander above a sink or bowl and sprinkle over 2 tablespoons of salt. Rummage around until they’re well covered and leave for 45 minutes to drain. (If you are in a hurry, don’t worry too much about this stage.) Heat the oil in a decent-sized heavy frying pan on a medium heat, and fry two-thirds of the onions until they are very crisp and golden. This will take around 10–12 minutes. Stir often and keep your eye on them, lowering the heat a little if they start to brown too much. Remove the onions with a slotted spoon, reserving as much oil as possible. Place them on a thick blanket of kitchen paper, to absorb excess oil.
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Now make a tomato sauce. Spoon 1 tablespoon of the onion oil into a large saucepan and add the rest of the onions and the diced celery. Fry on a steady heat for 4 minutes, add the garlic, give it a minute, then follow with the tomatoes, sugar and sun-dried tomatoes. Simmer gently with a lid on for 15 minutes. Season with salt and the black pepper. Finally, tear your basil leaves into the sauce and remove from the heat. Once cooled slightly, blitz the sauce with a stick blender until smooth, then pop a lid on the pan. Cover the base of a warmed baking dish with a quarter of your tomato sauce. Top with a neat layer of potatoes, then a layer of aubergines (followed by the tofu, if using), pressing everything gently down. Spoon over another quarter of the sauce and repeat the layers twice more, finishing with a good covering of the tomato and basil sauce. Cover with foil or baking parchment, then place in the oven and bake for 1 hour. Scatter the sweet crispy onions on top and bake for a further 10 minutes uncovered. Remove from the oven and leave to sit for 5 minutes to cool slightly before serving. Serve topped with the toasted pine nuts and a sprinkling of fresh parsley ^
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