December 2021 - news Home
2021 has flown by us and it has indeed been another strange one. Challenging our ability to cope with stress and change, showing us all how great we are at adapting and how incredible our immune systems are at keeping us healthy.
I wanted to extend a huge thank you to everyone who has helped me keep the practice going this year while I had extended time off with tendonitis in my wrist. To our clients and, of course, our amazing team at the practice, I want to send my heartfelt thanks and love. May 2022 be exactly what it is meant to be so that we continue to grow and experience this amazing life.
At the practice –––>
We’re starting December with Toy Day – Wednesday, 8th – and are so happy to see so many toys and gifts of food are already rolling. So much so that we are already packing up some foods to send off to the Bay Foodbank early. What can we say but you guys are truly amazing.
And just to let you all know, that the practice will be shut from December 24th, reopening on January 4th. We will get messages, so if you need us, please get in touch.
And finally, for Christmas –––>
You can’t keep a good team member down, especially at Christmas when Jan Ware goes that extra mile to make the day special. Here’s her Festive Cheesecake recipe. Make it for the big day or use up leftover pudding or cake later.
8 oz crushed ginger biscuits
4 oz melted butter
3 teaspoons powdered gelatin
142 mls single cream
300g full fat soft cheese (or cashew nut substitute)
142 mls double cream (or coconut milk)
1 medium egg white
Christmas pudding or Christmas cake, crumbled.
Crush biscuits into fine crumbs, stir into melted butter, tip into a loose bottomed cake tin, 24cm round. Press down with metal spoon and chill in fridge. Heat single cream in pan and bring to the boil, then take off the heat. Sprinkle on gelatine and whisk until dissolved. Leave to cool for a few minutes. Beat cheese until smooth, mix in cream and gelatine and cake or pudding. Whip double cream lightly then fold into mixture. Whisk egg white until stiff, then fold into cheese mixture. Pour into tin and smooth lightly. Chill for 2½ hours until set.
If you have time you could make individual cheesecakes or, another option for using up any left over cake, pudding or mince pies is to crumble them up into softened vanilla ice cream, stir to combine, then re-freeze.