Pumpkin Soup with Savoury Granola Topping Recipe

Add crunch to pumpkin soup with this healthy granola topping.

Serves: 6

Time to prep: 20 minutes

Time to cook: 30 minutes

Ingredients

• 3 prosciutto slices, excess fat trimmed
• 1 tablespoon olive oil
• 2 brown onions, coarsely chopped
• 1kg Kent pumpkin, seeded, peeled, coarsely chopped
• 2 carrots, peeled, coarsely chopped
• 4 cups (1L) chicken stock
• Thickened cream, to serve
• Coarsely chopped chives, to serve

Savoury granola topping

• 1 egg white, lightly whisked
• 1/2 cup (45g) rolled oats
• 1/2 cup (100g) pepitas (pumpkin seeds)
• 1/2 cup (75g) sunflower kernels
• 1/2 cup (40g) natural flaked almonds
• 1/4 cup (50g) white or tri-coloured quinoa, rinsed, drained
• 1 tablespoon black chia seeds
• 1 tablespoon sesame seeds
• 1 tablespoon honey
• 2 teaspoons cumin seeds

Method

• To make the savoury granola, preheat oven to 180C. Line a baking tray with baking paper. Place the egg white, oats, pepitas, sunflower kernels, almonds, quinoa, chia seeds, sesame seeds, honey and cumin seeds in a medium bowl and toss to combine. Spoon oat mixture in a thin layer over the lined tray. Bake for 10-15 mins or until lightly toasted. Set aside to cool.
• Meanwhile, place the prosciutto on a baking tray. Bake for 5 mins or until crisp. Coarsely chop.
• Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add the pumpkin, carrot and chicken stock. Bring to the boil. Reduce heat to medium-low and cook for 20 mins or until pumpkin and carrot are very tender.
• Place half the pumpkin mixture into a blender and blend until smooth. Pour into a clean saucepan. Repeat with remaining pumpkin mixture. Heat over low heat. Season with salt and pepper.
• Divide the soup among serving bowls. Top with a dollop of cream and sprinkle with prosciutto, chives and granola.

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Learn to Swim Term 3 - Re-enrollments opening SOON

Re-enrollments open

for Learn to Swim Term 3

on Monday 1 June!

New Term for Dolphins Learn to Swim - starting July 6 2015. Enrol your little ones now to join the Dolphins Learn to Swim program and prepare your loved ones for the year ahead - in our Award Winning Swim Centre.

*** WIN! ***

Pay your full Term 3 2015 fees upfront to go into the draw

to win Term 4 2015 FOR FREE!

For more information or to enrol in the Dolphins Learn to Swim term, please see Dolphins Health Precinct reception.

Dangers of Staring at a Smart Phone All Day

BY KELLY KREGLOW

What is “iPad neck” and why is it your best excuse for skipping work today to get a massage?

Remember when a curved spine or a “dowager’s hump” were signs of old age? A new study by the New York Spine Surgery and Rehabilitation Medicine suggests that this affliction might just indicate that you’re too popular on social media.

Slumping and texting, slouching while Facebooking, and hunching over a Tablet can all lead to spinal issues. Holding the power of the universe in your hands can take a toll on your neck.

The average head weighs 10 to 12 pounds, but according to the study, “for each 15 degrees of tilt, the pressure increases. At 15 degrees, a person feels 27 pounds of pressure; at 30 degrees, it ups to 40 pounds; and at 60 degrees, a person should feel roughly 60 pounds of force on the spine.”

60 pounds! Take a moment and really think about that number. 60 pounds is the weight of an average 8 year-old child, or a full grown female German Shepherd. That’s also the approximate of weight of 33 pints of beer, 57 frozen pizzas, and 61 heads of romaine lettuce.

How do you get these proverbial dogs and frozen pizzas off your head? You can start by Strengthening Your Back With Exercise. There are also small fixes you can make in the way you use your devices.

Alan Hedge, Ph.D., director of Cornell's Human Factors and Ergonomics Laboratory, has some suggestions for preventing what he calls “iPad neck” or “text neck.”

Raise Your Phone Higher.

If you read your emails or surf the Internet on a hand-held device, “lift it higher,” Dr. Hedge says. “If you’re reading at a table, rest your elbow on the table to hold it higher.” If propping up a device with your own arms is too problematic (or you're just too lazy), there are also numerous Tablet stands and iPad mounts available online.

Do More Talking.

We don’t just mean calling people rather than emailing them—although that's a worthwhile challenge, now that you mention it—Dr. Hedge means utilizing voice commands. “Dictate your emails and texts,” he says. “And hold your head up straight while talking to your device.”

Take Frequent Microbreaks.

“When you’ve finished an email or text, pause, and look straight ahead for 20 to 30 seconds,” says Dr. Hedge. He also recommends periodically shrugging your shoulders, raising your arms and rotating them at the shoulders, and “turning your head left and right to ease neck tensions.”

Get Neck Massages.

If you needed permission, now you have it. If your boss asks why you're taking the afternoon off to get a massage, you can say, “The director at Cornell's Ergonomics Laboratory told me to do it so I can avoid back surgery.” Who's going to argue with that? You're welcome!

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Chicken, Cashew & Mint Rice Paper Rolls

Try these sumptuous rice paper rolls. Light enough as a delicious starter or a main dish for dinner. No cooking required.

Makes: 16

Time to prep: 35 minutes

Ingredients

• 50g dried rice vermicelli noodles
• 1 1/2 cups cooked chicken, shredded
• 1 carrot, grated
• 1/3 cup chopped fresh mint leaves
• 2 tablespoons fresh coriander leaves, chopped
• 1/4 cup dry-roasted cashews, chopped
• 3cm piece fresh ginger, peeled, finely grated
• 1 garlic clove, crushed
• 2 tablespoons lime juice
• 1 teaspoon brown sugar
• 16 (22cm round) rice paper rounds
• 32 fresh mint leaves, extra

Dipping sauce

• 1/2 cup hoisin sauce
• 1 teaspoon Chinese five spice
• 1 green onion, thinly sliced
• 2 teaspoons fresh coriander leaves, finely chopped

Method

• Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until softened. Drain. Rinse under cold water. Drain. Using scissors, cut noodles into shorter lengths.
• Place noodles, chicken, carrot, chopped mint, coriander and cashews in a bowl. Toss to combine. In a separate bowl, combine ginger, garlic, lime juice and sugar. Stir until sugar has dissolved. Pour dressing over chicken mixture. Toss to combine.
• Place a damp tea towel on a baking tray. Fill a shallow dish with warm water. One by one, dip rice paper rounds in water. Place on a tea towel to absorb excess water. Place 2 mint leaves along 1 edge of each round. Top with 2 tablespoons chicken mixture. Roll up, folding in edges, to enclose filling. Place on damp tea towel on tray. Cover with another damp tea towel.
• Make Dipping sauce: Combine hoisin, five spice and 2 tablespoons cold water in a bowl. Stir in onion and coriander. Serve rice paper rolls with dipping sauce.

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Studio Suspension starting 2nd June

Starting June 2nd

at Balance Mind + Body Studio:

Studio Suspension Class

Studio Suspension is a highly effective total-body workout utilising a unique suspension training tool. By incorporating gravity, your bodyweight and resistance to increase strength, build tone, improve movement and help build a rock-solid core. This class will significantly strengthen your stabiliser muscles through all planes of motion and targets many different muscle groups. A fully trained suspension instructor will be there to guide you through the exercises, which you are in control of by simply adjusting your body position to add or decrease resistance depending on how much you’d like to challenge yourself.

Stay tuned for more information!

The Best Vegan Chocolate Mousse Recipe

A vegan chocolate mousse that is delicious! Need we say more? 

Serves: 4-6

Time to prep: 10 minutes

Ingredients

• 400 ml can coconut cream.
• 1/2 cup raw cacao powder.
• 1/4 cup rice malt syrup.
• 1/4 cup chia seeds.
• cacao nibs, optional.

Method

• Place all ingredients in a large mixing bowl. Whisk ingredients together until well combined and smooth.
• Pour into 4-6 serving glasses. Sprinkle with cacao nibs if you like. 
• Chill in the fridge for at least 3 hours, or until firm. 

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We're Hiring - Personal Trainer

Dolphins Health Precinct was the recipient of a Gold Quality Award in 2013/14 and National Fitness Facility of the year 2012.

We are looking for a contract based personal trainer with a minimum of 2 yrs of industry experience. Must be wanting a long term career in fitness and have the wiliness to make it happen by putting the hours in to build a successful business, as well as the ability to stand out from your average run-of-the-mill personal trainer.

Essential skills required

• Friendly and passionate about the health and fitness industry
• A team player but comfortable working independently.
• Highly enthusiastic, career driven and internally motivated
• Driven to help your clients achieve their goals
• Wanting to build a long term successful personal training business
• Keen to grow as a personal trainer and develop new skills.
• Great at providing customer service to all gym members
• Excellent written and oral communication skills
• Highly organised and able to demonstrate initiative.
• Hold current certificates for Fitness Australia, Qld Blue card-working with children, Fitness Insurance, Senior First Aid and CPR as well as an ABN
• Excellent record keeping skills

Highly desirable skills include

• Previous skills as a subcontract based personal trainer.
• Tafe or tertiary fitness qualification
• Able to work with children, the elderly and disabled patrons.
• Aqua related qualifications-bronze medallion etc
• Previous experience teaching group fitness classes/bootcamps
• Previous gym reception experience
• Additional training qualifications-TRX, kettlebells,pilates, boxing etc
• Specialty niche.

If this sounds like you, please forward your resume and cover letter along with relevant certificates to fitness@dolphinshealthprecinct.com.au

J2J Running Group

The two photos above show Lisa and Andrew with the group!

With the Jetty2Jetty for 2015 fast approaching, the DHP Running Program kicked off on the weekend to a flying start!

Running specialists Lisa Maclean and Andrew Hedgman held the first session on Saturday and is the first week of a 10 week program aimed at helping participants understand the course, prepare mentally and physically and improve technique and endurance. 

Lisa and Andrew each have a group of runners who they are focusing on. Lisa says it was her goal to get any nerves and doubts out of everyone and make running more relaxing and fun in their heads. All participants on Saturday received their program, after which was time for some general discussion about everyone, some warm up exercises and a light run to start things off.

Are you interested in running in the 2015 Jetty2Jetty? It isn't too late to register through Dolphins Health Precinct. Early bird rates have been extended but won't last long so if you'd like to take advantage of them, drop into Reception and sign up today!

Broccoli & Lemon Soup with Quinoa & Feta Recipe

This speedy weeknight wonder is super easy and packed with healthy goodness - plus, it's low cal!

Serves: 4

Time to prep: 10 minutes

Time to cook: 20 minutes

Ingredients

• 70g (1/3 cup) tri-coloured quinoa
• 250ml (1 cup) water
• 1 tablespoon Cobram Estate Extra Virgin Olive Oil Classic Flavour
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 (about 300g) potatoes, peeled, chopped
• 1 large head (about 480g) broccoli, stems & florets separated
• 1L (4 cups) salt-reduced chicken stock
• 100g baby spinach leaves
• 1/2 cup fresh mint leaves
• 2 tablespoons lemon juice
• 2 teaspoons finely grated lemon rind
• 80g reduced-fat smooth feta, crumbled
• Baby herbs, to serve

Method

• Place quinoa and 150ml of the water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 10-12 minutes or until just tender. Drain and refresh under cold running water.
• Meanwhile, heat the oil in a saucepan over medium heat. Add the onion and garlic. Cook, stirring, for 3 minutes or until soft. Stir in the potato and broccoli stems. Add the stock and remaining water. Bring to the boil over high heat. Reduce heat to medium and simmer for 10 minutes or until potato is almost soft. Add the broccoli florets. Simmer for 6 minutes or until just tender. Add the spinach and mint. Simmer for 1 minute until wilted. Use a stick blender to process until smooth. Stir in lemon juice. Season.
• Divide soup among bowls. Top with quinoa, lemon rind, feta and baby herbs.

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FREE Game Day Tickets

Dolphins Health Precinct is proud to offer

FREE Redcliffe Dolphins Home Game Tickets

to gym members and Learn to Swim parents.

See reception for more information or to collect your tickets when Redcliffe Dolphins are playing at home!

Suspension Class Coming SOON to Balance!

COMING SOON to

Balance Mind + Body Studio:

Studio Suspension Class

Studio Suspension is a highly effective total-body workout utilising a unique suspension training tool. By incorporating gravity, your bodyweight and resistance to increase strength, build tone, improve movement and help build a rock-solid core. This class will significantly strengthen your stabiliser muscles through all planes of motion and targets many different muscle groups. A fully trained suspension instructor will be there to guide you through the exercises, which you are in control of by simply adjusting your body position to add or decrease resistance depending on how much you’d like to challenge yourself.

Stay tuned for more information!

Black Sesame Vegie Burgers with Wasabi Yoghurt

Swap traditional burgers for vegie patties spiced with wasabi yoghurt - a vegetarian delight!

Makes: 6

Time to prep: 40 minutes

Time to cook: 10 minutes

Ingredients

• 400g can chickpeas, rinsed, drained
• 400g can cannellini beans, rinsed, drained
• Juice of 1/2 lemon
• 1 teaspoon ground cumin
• 2 teaspoons soy sauce
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 1 carrot, finely grated
• 1/3 cup (50g) black sesame seeds
• 1/3 cup (50g) crushed roasted peanuts
• 2 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon finely chopped mint leaves
• 1 cup (70g) fresh sourdough breadcrumbs
• Rice bran oil, to shallow-fry
• 6 wholemeal burger buns, toasted
• Butter lettuce leaves, sliced tomato and Swiss cheese (optional), to serve

Wasabi yoghurt

1. 1 cup (280g) thick Greek-style yoghurt
2. 1/2 teaspoon wasabi paste, plus extra to taste
3. Juice of 1/2 lemon

Method

• Mash chickpeas and beans in a bowl using a fork. Stir in juice, cumin and soy, then add onion, garlic, carrot, sesame seeds, peanuts, herbs and breadcrumbs. Season and combine well, then shape mixture into 6 patties. Transfer to a lined baking tray, cover and chill for 30 minutes to firm up.
• Meanwhile, for wasabi yoghurt, combine yoghurt, wasabi and lemon juice in a bowl. Taste and add more wasabi if desired. Season and set aside.
• Heat 2cm oil in a large frypan over medium heat. In 2 batches, cook patties for 2-3 minutes each side until golden and warmed through. Drain on paper towel.
• To serve, fill the burger buns with lettuce, patties, tomato and cheese, if using, and drizzle with wasabi yoghurt.

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