Ah thank you for you’re lovely everyone! 🎂💥🎂

I hope you’re all having a good week so far. X

IMPORTANT - POSTPONED - R DOCTOR ON CALL

Dr Mark is unable to do the session today, Sorry guys. If you have any questions. please let us know, and we will get back to you asap. SO sorry about that - unforeseen events x

How are you doing? I wanted to remind you all that we have R Doctor on Call tomorrow; we are here to answer any and all questions, so please let me know if you have any or join us live - this will be on Zoom, btw. 

If not, we are going to talk GLP1s and other peptides as that is something that I have been speaking about at the club this month, and it is all over the media - Dr Mark is an expert in peptides in general, so tune in to hear more tomorrow at 5 pm. 

I hope to see you at 8 am UK time for the next instalment of Th Jan Plan 2025, too x

As mentioned on yesterday's LIVE - here is the recipe for an easy Kimchi x

Kimchi 

• 1 Napa cabbage, cut into 2-inch strips

• 1/4 himalayan salt

• 2 tablespoons garlic, minced

• 2 tablespoons ginger, minced

• 1 teaspoon coconut sugar

• 3 tablespoons water

• 4 tablespoons red pepper flakes

• 1 large daikon radish, peeled and cut into 1-inch matchsticks

• 2 bunches green onions, cut into 1-inch pieces

Step 1 Place cabbage in a large bowl and sprinkle with salt. Mix thoroughly using gloves, if preferred. Place a heavy pot or pan on top with weights and allow cabbage to sit for 1-2 hours until wilted and water has been released.

Step 2 Discard water after 1-2 hours. Rinse the cabbage 2-3 times in the sink until salt is removed and allow to drain in a colander for another 15-20 minutes.

Step 3 Combine cabbage with remaining ingredients (through water) and mix. Using gloves, add the Korean red pepper flakes and begin mixing and rubbing flakes into the mixture. Add the daikon radish and green onions to mixture, stirring to combine. 

Step 4 Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid. Place top on jar and allow to sit at room temperature for 2-5 days. Place jar on a plate since the mixture may bubble over while fermenting.

Step 5 Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged. You can taste a sample each day to decide if the level of fermentation is to your liking.

Step 6 After 2-5 days of fermentation, store kimchi in the fridge.

happy fermenting xx

How are we doing, team? I hope you are all well - I will be live at 5 for anyone who wants a chat - see you then - and if not, I hope you have a wonderful break xx

HI everyone - R DOctor on Call session is starting - via zoom - we are going to talk about respiration, if you have any other questions we would love to answer them x

A few of you have mentioned lingering respiratory issues now - shall we focus on that with Dr Mark on December 16th? 

X

Ready to run! 

See you in 20 mins with Dr Mark for R Club Clinic on zoom , we are going to talk immune health - or anything you would like to know xx

Gaynor Elise Martyn  so glad the live answered your questions on Vit D. Xxx