This year, I am grateful to have been invited to take part in October's Aspria Pink Week to show support for Breast Cancer Awareness. Interestingly, I recently gained two new clients who have bravely battled this disease not too long ago. It is often simple to overlook the significance of such issues when they do not affect us directly. Many aspects of life are often taken for granted, including our health. Regrettably, maintaining good health is increasingly becoming a difficult and privileged endeavor.
It is important to remember that the following are essential:
Eat a healthy diet - focus on whole foods, locally sourced and organic produce, include sufficient fats and proteins and limit sugar intake
Take appropriate supplements - such as Vitamin E, Vitamin D, essential amino acids, Omega 3-6 fatty acids, enzymes, Vitamin C, and Vitamin B-complex
Get enough quality sleep - aim for around 7 and a half hours per night
Engage in regular exercise - incorporate strength training, flexibility exercises, and cardiovascular workouts
Stay hydrated - drink plenty of water throughout the day
Show kindness and assist others
Spend time outdoors and connect with nature daily
Pursue a hobby
Take time to unwind
Engage in daily prayer
And, above all, raise awareness:
:
Pink Ribbon Raspberry Biscuits with Royal Lemon Icing
Cookie dough
Ingredients:
430 g all-purpose flour
1/2 tsp salt
250 g butter (unsalted)
200 g sugar
1 large egg
1 tbsp Vanilla Extract
1 tsp baking powder
1-2 tbsp Pink Raspberry Powder
Instructions:
Combine flour (430 grams), baking powder (1 teaspoon), and salt (1/2 teaspoon) by sifting them together, then set aside.
In a mixing bowl, cream together room-temperature butter (250 grams) and sugar (200 grams) for about 5 minutes, scraping the bowl twice. The butter and sugar mixture should be light and creamy in color.
In a small bowl, whisk together a room-temperature egg (1) and vanilla extract (1 tablespoon), then set aside.
Add the egg mixture gradually to the butter mixture, beating well until combined, about a minute.
Reduce the mixer speed to low and gradually add the flour mixture in 3 parts. Scrape the bowl well after the final addition and beat slowly until the flour is fully incorporated. The dough should have visible chunks at this point.
Gather the dough into a ball, flatten it, and shape it into a disk, adding 1 or 2 tablespoons of flour as needed.
Wrap the dough in plastic wrap and refrigerate for a minimum of 1 hour.
Preheat the oven to 175-180 °C.
Roll out the dough on a silicone mat or between two silicone mats to a thickness of 4-5 mm. Cut out as many cookies as possible.
Arrange the cookies on a light-colored baking sheet lined with parchment paper. Chill the cutouts in the fridge for about 10 minutes or in the freezer for 5 minutes.
Bake for 10-11 minutes, adjusting based on your oven, and turn the sheet halfway through the baking time.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Store the cookies in an airtight container for up to 2 weeks or freeze undecorated cookies between wax paper in a freezer-safe container for up to 3 months.
Decorate the cookies as desired using pink royal icing.
Royal Pink Icing
Ingredients:
1 egg white
150 g icing sugar
1-2 tsp lemon juice
1-2 tsp pink liquid coloring
1-2 tsp starch
Instructions:
Beat the egg white in a bowl until stiff peaks form, gradually incorporate sifted sugar and starch while whisking until the mixture thickens. Finally, stir in lemon juice and food coloring.
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