We have loved the brand BAM for a very long time now. Having followed their journey which began over ten years ago in the garage of their founder David Gordon. We love their values of delivering high quality, comfortable clothing and all the while their production sees that everyone is treated fairly and responsibly. Basically I see them as a company that cares!
The natural product Bamboo is awesome for clothing. If you haven’t tried it yet you are in for a treat.
It keeps you cool in summer and warm in winter.
It’s antibacterial so your clothes don’t smell even on the smelly days.
It offers great UV protection.
It’s kind to skin which makes it really nice for anyone with skin issues and irritations.
The bamboo plant is super quick to grow too so it doesn’t need a tonne of pesticides or fertilisers, which equals a happy planet!
And most importantly it is so soft. It’s like cashmere that you can wear to train in!
What we are wearing:
Serenity Top in Magenta Marl
Bamboo Classic Vest in Indian Ink
Cropped leggings in Charcoal Marl
Yogi Pants in Fig (Pictured left)
What the boys are wearing:
Bamboo Luxe T shirt
Bamboo Athletic shorts Indian ink
All of our staff were very kindly given a whole outfit by BAM. What we loved most was that all of the items could be worn both on and off the mat. On those days when you feel so busy and rushed and you might not practise because you haven’t got the right gear on or you haven’t got time to change, there will be no more excuses when you have BAM clothes. It’s on those busy days that you can wear BAM from start to end . You will look good, you will feel great, therefore you will be inclined to move, whether its walk, run, hike or get on the mat for yoga. You will be able to jump on the mat inbetween tidying the house and picking the kids up from school, even if its just five minutes, it can be done. I’d like to say BAM clothes make life easier! You might not be able to wear these lovely clothes if you have an office job, mind you their classic vests make for great layering under a smart top maybe. But for a busy mum these clothes are a god send. They they wash well, don’t need ironing, they can be worn straight from a crumbled heap in the corner of the room and still look great. I wear all of these items to teach in and for my own personal practise too. What I love most though, is after a long day, taking a hot bath, then slipping into the soft yogi pants, with their kind double waistband and putting on the gorgeously soft Wanderer top with its long length that covers everything up. It’s in that moment I feel like my clothes are giving me a very welcome hug!
BAM have kindly teamed up with us to offer you our Zest Life clients a discount of 15%. So go to bambooclothing.co.uk, get buying and get your clothes hug today! DISCOUNT CODE – ZEST15
Autumn days call for warming soups. Having just been for a fabulously cold swim this morning, all I could think of was making a warming soup for lunch. This recipe is so quick and so simple and great served with garlic bread!
1 tsp Coconut oil
3 Garlic cloves
1 Celery stick
500g Mixed mushrooms – wiped clean and chopped- chestnut, button, portobello, wild
Handful of Dried wild mushrooms
Handful of Fresh thyme
1 litre of Vegetable stock
1. Place the dried mushrooms in a small bowl and add enough boiling water to cover them. Leave to one side.
2. Heat the oil in a large pan and add finely chopped onion, celery and garlic. Sweat till soft and golden.
3. Add the chopped mushrooms, thyme leaves and leave to soften for about five minutes on a low heat.
4. Once softened add the stock, enough to cover the mushroom mix, the soaked dried mushrooms and their fluid. Bring to the boil then simmer for 15 minutes.
5. Once cooked remove from the heat and blend to smooth consistency. A hand blender is great in this instance. You can add more stock, milk (dairy or Non) or cream, till you get your desired consistency.
6. Served with chunky bread, ciabatta or garlic bread is fabulous.
I have made this divine cordial with elderberries for years and it wasn’t until this year with an absolute abundance of blackberries that my partner suggested we try it out with some blackberries. It is wonderfully sweet, so you only need to use a small amounted diluted with either cold or hot water. We add a few drops to morning smoothies or pour over ice cream for a simple dessert. It will last for months in sterilised bottles.
Juice of one lemon
Sterilise your glass bottles, either in a heated oven or hot wash in the dishwasher.
Put your blackberries in a large pan and add enough cold water to just cover. Bring to the boil and simmer until the fruit is soft.
Strain the liquid form the fruit, return the liquid back to the pan. For every 600ml of liquid add 450g of sugar (I used golden granulated but white granulated can be used), two cinnamon sticks, 10 cloves and and inch piece of peeled ginger. Simmer until the sugar has dissolved then boil hard for ten minutes.
Remove from the heat and allow to cool. Strain the liquid and pour carefully into your sterilised bottles using a jug and your funnel. Label and then enjoy as you wish.
I love flapjacks and I am always looking for new and exciting variations. The lower the sugar content the better, as some can be so sweet you feel your teeth are going to fall out when you bite into them. I experimented with this recipe taken from Deliciously Ellas’ book. They work a treat and taste even better and become more moist after a few days. It uses a load of nut butter which can be quite costly but they are so worth it.
360g small organic porridge oats
2 ripe bananas
6 tablespoons of maple syrup
6 tablespoons of nut butter – cashew/almond/peanut
4 tablespoons of coconut oil
1 tablespoon of raisins
1 dessert spoon of sesame seeds
Preheat your oven to 200 celsius.
Mash your bananas in a small bowl with a fork.
In a saucepan add the maple syrup, nut butters and coconut oil. Then add the mashed bananas and simmer until a soft, gooey liquid forms.
Pour the liquid into a large bowl and add the oats and raisins, stirring well until everything is fully coated.
Grease a small square baking tray with coconut oil. Pour the flapjack mixture into the tray and press it down very firmly. The mixture needs to be very compact. I often use the underside of a mug to do this. Then sprinkle the sesame seeds evenly over the top.
Bake for 15-20 minutes in the oven until the edges start to brown.
Leave to cool fully before you cut your flapjack up into squares.