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KERSTIN ANDLAW
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I regularly write for The Gibraltar Magazine Business section and publish on LinkedIn and Medium. You can find the full collection of articles below.

My most recent Article

Notice something beautiful...

9/30/2014

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PictureNotice something beautiful...
"When you do something noble and beautiful and nobody noticed, do not be sad. For the sun every morning is a beautiful spectacle and yet most of the audience still sleeps." - John Lennon

To notice the beautiful things around us requires us to be aware and present in the moment.
Mindfulness can be practiced by setting an intention and making a commitment to be awake and present.

Join me in my commitment to notice something beautiful every day for one week... or more if you like.

Please share the beauty to see, taste, smell and feel with me here.

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Where it begins...

9/17/2014

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So, I have been looking forward to teaching my first class since having baby no. three for some time now.
And today was the day. I was very excited, nervous and a little rusty, I must say but I enjoyed every moment of it.

The turn out was fantastic. Eight wonderful bodylicious Ladies being mindful, moving through postures beautifully and breathing deeply for some well deserved R&R.

The ones that know me well, are aware that I loooove food. 
Good, healthy, highly nutritious food that tastes yum.
So for a little post Yoga Class treat, I made these...

RAW CHOCOLATE ENERGY BALLS

Picture
Ingredients:
3 cups soaked dates
2 cups soaked almonds
1/2 cup coconut oil melted
4 Tablespoons raw cocoa

Cocoa or shredded coconut to roll 

place dates and almonds in your blender and blend/pulse. Add the melted coconut oil as you need. the consistency should be fairly thick but manageable for your blender.
(At this point, you could leave it and just roll them into balls or shape into bars if you prefer them without cocoa.)
Add the cocoa and bland some more or mix in by hand.
Roll into balls and roll them in the shredded coconut or cocoa powder.

Place in fridge for a few hours.

Enjoy!!!

I would love to hear your variations of this recipe.

3 Comments

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