Spring is in the air
Spring has definitely sprung and everyone is getting out and about, Hannah and I included. We both ran in the “city to bay” on Sunday, setting personal best times. Thanks to all the organisers and volunteers for making it a success and creating a great atmosphere at the finish line, despite the weather.
Mannatech’s revolutionary sports supplements made it a high-energy, cramp free day for us (for more information follow the link on the links page from www.noweat.com.au). |
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New look Noweat website! |
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We have blown the cobwebs out of the website and given it a spring clean too! Have a browse and let us know what you think. Until last week it was little more than an online brochure, now it really represents Noweat as the progressive company it is. If you have visited or recommended the site before then you must do it again, and be sure to forward this newsletter to all your food lover friends. Over the coming months it will grow to include photos from classes, an archive of recipes and much more. Be sure to contact info@noweat.com.au with any recipe requests you might have or if your website needs resuscitation. |
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Impressions Classes Vacancy
We have a new vacancy on the 30th of September for four people so if you’ve been mulling it over now is the time to sign up. The discount still applies to Oxygen members!
To take advantage of this opportunity phone 0410 833 506 or register online here.
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Summer is coming Noweater’s so lets get moving. Even if you are on the right track, you’ll get run over if you just sit there! |
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Asian Style Soup
After a practice run, you’ll be able to prepare this comforting meal in ten minutes! |
Chop 200g shitake mushrooms, a capsicum and two pak choy and stir-fry in a tablespoon of vegetable oil with a teaspoon each of chopped chilli and garlic.
Cook vegies quickly until well sealed and brightly coloured, then divide between two bowls.
Tip a cup of stock (or miso) and a squirt of lemon or lime into the pan before it burns.
Add 140-200ml of coconut cream (optional if concerned about fat content) and bring to the boil.
While the pot boils, garnish the vegies in the bowls with some fresh herbs (coriander, basil), a dash of soy sauce and if you like, some shredded chicken or canned fish.
Use the broth to cook 100g or so, of dried rice noodles. When they are done, put half of the noodles in each bowl and pour the hot broth over the whole lot. Too easy!
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