chicken skewers with a jewelled jasmine brown rice salad.

the most important muscle in the body to take care of is generally the most forgotten about, the pelvic floor! not only do we want to keep this muscle strong we also want to keep it flexible, a tight or imbalanced pelvic floor is just as problematic to the alignment of the rest of the body as a week over stretched pelvic floor.

everything in the body is connected, and with pelvic floor being in the centre of the body an unhealthy pelvic floor can effect everything from: dropped arches in the feet, knee pain, lower back pain, shoulder girdle shift... the list goes on.

the first step to working the pelvic floor is to connect and wake up the area… you need to focus your mind on the region to enhance your awareness of what is happening in your own body… is it tight? is it lose? is the there a shift in the pelvis… ie one edge of the pelvic floor overly tight whilst another edge is overly stretched. until you know what’s happening in your own body you won’t know how to correctly train it.

ingredients:

1. 2-3 cloves of garlic
2. 4tbsp olive oil
3. 2tsp ground cumin
4. 2 chicken breasts 

directions:

1. prep the chicken marinade in the morning for evening meal or tastier still leave over night
2. pour the olive oil into a bowl. using a garlic crusher,  crush the garlic into the bowl.
3. add the cumin to the garlic olive oil and mix well.
4. dice the chicken breast
5. add chicken to marinade, stir in and coat well (*wash hands and surfaces whenever you handle chicken)
6. cover and place in fridge.  leave to marinade for around 6-8 hours.

ingredients:

1. 125g brown jasmine rice
2. 50g raisins
3. 40g dried figs
4. 40g dried apricots
5. 50g blanched almonds
6. 1 pomegranate
7. 28g fresh mint
8. 31g fresh coriander
9. 1tbsp pomegranate molasses
10. cayenne pepper to taste
11. 2 tbsp olive oil
12. a pinch of sumac
13. salt and pepper to taste

directions:

1. in a medium sized pan bring 250ml of water to the boil, add the jasmine brown rice. turn the water down to a simmer and leave to bubble away for 35 minutes.
2. finely chop the figs, apricots, coriander, mint
3. slice the pomegranate in half, place in your hand, seed side down and gentle tap the back of the pomegranate with a rolling pin, allowing the seeds to drop through your fingers. 
4. in a small dish mix together the olive oil, pomegranate molasses, a pinch of cayenne pepper (or to taste if you like hot food) and sumac

directions:

1. pre heat the grill on highest heat, you want to get the grill super hot.
2. use mental skewers or if you use wooden skewers soak them before use. load up the skewers with the chicken already prepared.
3. place under the hot grill
4. once the meat browns turn the skewers

directions:

1. drain and leave the brown jasmine rice to cool
2. in a large salad bowl mix the rice, raisins, apricots, figs, almonds, coriander, mint & pomegranates
3. drizzle over the dressing.
4. remove chicken from the skewers and its ready to enjoy!