Love Your Community
Show your community some love during February and support Random Acts of Kindness Week.
14th of February 2015: Many of us will be celebrating Valentines Day this month, a day which has for centuries been dedicated to love and romance. It is less well known that 11-17 February 2015 is also Random Acts of Kindness week which celebrates the little things that people do every day to bring a bit of sunshine into the lives of others in their community and beyond. Around the world, people will have shared extra little acts of kindness with the aim of inspiring others to join in and pass the kindness on.
All the small things
During February, we want to inspire you to carry out even a small act of kindness and show how you ‘Love your community’, so here are a few ideas to help spread a little joy;
- Smile at someone on the bus
- Buy a hot drink for a homeless person
- Give a treat to a friend who is having a bad day
- Bake a cake for your neighbour
- Volunteer at a local charity
- Pick up a piece of rubbish
- Compliment a stranger
- Offer to help someone carry their bags
- Donate your old clothes to a charity shop
Northern Spy’s Kale Salad
Ingredients
- 1/2 cup cubed kabocha, butternut, or other winter squash
- Extra-virgin olive oil
- Salt and freshly ground pepper
- 1 bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced, about 2 1/2 cups
- 1/4 cup almonds, cut roughly in half
- 1/4 cup crumbled or finely chopped Cabot clothbound
- aged cheddar or parmesan
- Fresh lemon juice
- Pecorino or other hard cheese, for shaving (optional)
Instructions
- Heat oven to 425° F. Toss squash cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet (lined with parchment for easier cleanup), leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.
- In a large mixing bowl, toss the kale with the almonds, cheddar and squash. Season to taste with lemon juice and olive oil (approximately 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper.
- Divide salad between two plates or shallow bowls. Garnish with shaved pecorino cheese, if desired, and serve.
Serves: 2
Pigeon Pose
- From Downward Facing Dog, step both feet together and bring your right knee forward between your hands so your outer right leg is resting on the mat.
- If your hips are more open, inch your right foot away from you. Make sure your left hip is always pointing down toward the mat. If it begins open up toward the ceiling, draw your right foot back in toward your body.
- Stay here with your hands resting on your right leg or walk your hands out in front of you, allowing your torso to rest over your right knee.
- Hold here, breathing into any areas of tightness and tension for at least five breaths.
- Then place your hands on the mat in front of you, tuck your left toes and step your right foot back.
- Take a vinyasa, then step your left foot forward and repeat Pigeon on the left side.
