The last times I’ve been this sore from Capoeira:
1. The first time I’d ever trained.
2. The Batizado week workshops.
Today was the first time I had been exposed to training in the Angola style of Capoeira. The ginga was more closed and fluid compared to what I was used to, the moves slower and not as dynamic. At the beginning of the class, I thought it would be easier than normal.
I think we all need one!?
SEPAK TAKRAW (by 12bogster)
Uploaded on May 29, 2010
or kick volleyball is a sport native to Southeast Asia, although it was first originated from the Peninsular Malaysia of Malaysia . Resembling volleyball, except that it uses a rattan ball and only allows players to use their feet, knee, chest and head to touch the ball. It is a popular sport in Malaysia, Thailand, Singapore, Myanmar, Vietnam, Cambodia, Laos, Philippines and Indonesia.
In Malaysia, the game is called sepak raga or “takraw”. It is also thuck thay (Lao: “twine” and “kick”) while in Thailand it is sometimes called takraw. In Myanmar it is known as “chin lone”. In the Philippines it is known as sipa, meaning “kick”. In Australia it is known as Sepak Takraw.
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Made this gluten-free, low GI dish following a spin class – needed to restore energy levels and replace body fluids (such as magnesium, potassium and sodium). Opted for millet cooked in saffron and sundried tomatoes combined with chopped butternut squash, spinach, red pepper, almonds, sesame seeds and sunflower seeds spiced up with ground cumin - seasoned with Himalayan salt, flat leaf parsley and served up with a squeeze of lemon juice. It has a Mediterranean flavour to it with the addition of saffron, sundried tomatoes and sultanas - so simple yet really delicious
Ingredients: 1 cup of millet, handful of sundried tomatoes, 2 tablespoons of olive oil, ¼ of peeled and chopped butternut squash, ½ red pepper, handful of almonds, sunflower seeds, sultanas and sesame seeds, 2 handfuls of spinach, 1 bay leaf, 1 teaspoon ground cumin, 1 small sachet of saffron powder, handful of chopped parsley.
Wash millet under running water in a sieve. Heat 1 tablespoon of olive oil and add millet – coat grains in olive oil. Add 2 cups of fresh water and add saffron powder - bring to the boil on a medium heat. Lower to simmer on a low heat and add sundried tomatoes. The millet is cooked when water has dispersed and the grains are fluffy and increased in volume. Heat a tablespoon of olive oil in a frying pan and add bay leaf, chopped butternut squash, red peppers and gently saute over a medium heat – add a couple of tablespoons of fresh water if needed to cook squash – but don’t let it go mushy. It should be tender. During the last 5 minutes of cooking add ground cumin, sultanas and combine well. Switch heat off and add seeds, nuts and spinach. The spinach should only cook slightly and not wilt. Add 1-2 cups of millet plus all sundried tomatoes to the squash mix – combine gently and season with Himalayan salt and a squeeze of lemon juice.
Benefits of red/orange vegetables:
This dish is full of carotenoids which convert into vitamin A in the body. Vitamin A (also called retinol) helps your eyes adjust to light changes when you come in from outside and also helps keep your eyes, skin and mucous membranes moist. Squash is a fabulous source of potassium and sodium – they are also really satisfying (high in fibre) and will keep the stomach full for a longer time. A perfect low GI food and cholesterol-free – squash complement a lean alkaline diet.
Benefits of millet:
Good Source of Protein: A 1-cup serving of cooked millet contains 6 g of protein. By comparison, the same size serving of cooked brown rice contains 4g of protein.
Gluten-free: An important consideration for those who are gluten sensitive. It remains alkaline after cooking – perfect as part of a low-acidic diet.
Low-GI: This will only cause small fluctuations in blood sugar levels. Eating foods with a low GI value tend to provide a feeling of fullness for longer and therefore assist those trying to eat less or lose weight.
Easy on the Stomach: Both quinoa and millet are light, tasty, and really easy to digest – They are not sticky or heavy like most other grains.
High mineral content: Millet is high in magnesium content.
Saffron is a good aid for digestion and also contains carotenoids and antioxidants which may improve the immune system. Saffron may fight cancerous tumor growth according to website Drugs.com. The action of the herb is not known, however, saffron may prevent tumors from spreading while leaving the healthy cells unaffected. Saffron contains compounds called crocetin and crocin that may improve memory and cognitive processing.