A Triad for a Healthier and More Fulfilling Life

A Triad for a Healthier and More Fulfilling Life

The old saying Mind, Body, and Spirit have always carried some gravitas but recently I think it’s lost its meaning. This is something we need to change and get back to basics.

There are so many new diets, new improved exercise methods, greater health benefits from meditation etc. etc.

The health industry has spent years promoting better health through nutrition, exercise and, to some extent, mind. But the industry still feels a little disjointed, and very much lacks direction.

With so many view points in the industry, the average person is still left confused and disorientated.  Very few diets, exercise plans etc. actually analyse the person. With an industry that is supposed to be about helping the individual, improving them and uplifting them to a better version of themselves, we seem to very quickly sell our plan as the only plan that will work for everyone! This is just simply not true. Each person is different, an INDIVIDUAL, not a puppet that can be manipulated into a mold.

The industry needs to find a new way, and become more coherent with a path for the average person to follow. We need to get a good mix of designing a path for the individual and allowing them to find THEIR way.

I think it all boils down to two things:

  1. The individual needs to become knowledgable,
  2. The industry needs to become more open to the individual’s needs.

Point one is probably the easiest to explain or understand. As the industry becomes more knowledgeable so the consumer needs to follow suit. It’s all about ownership, if they own their health and well-being, then they can become more motivated, more self-reliant and therefore help others on their path or journey. The old saying ‘Knowledge is Power’, works quite well in this instance.  For them to have knowledge we need to move onto the next point.

The industry can be very closed minded to the needs of the individual. The saying “It worked for me, it can for you” is pure pomp. We start to negate that individuals nutritional, physiological and psychological makeup. We need the “whole”-listic approach, and by simply focusing on one area we can easily put ourselves out of balance.  Nutrition, Exercise and Mind! That’s the triad.  These three should form the legs of our overall health.  Keeping them in balance for your type.

Nutrition and Exercise are the most important for short term gains or losses depending on your outcome.  Your nutritional intake is a lot like database input, “if you put crap in, you get crap out”.  For the long-term stability, maintenance and to a certain extent breaking to the next level, your Mental health is the key.  Without a balanced mind, our efforts in the gym or at the dinner table can fall short and be much harder to maintain.

Here’s a little guide:


1. Check your intake; too much of one thing can be detrimental,

2. Remove foods from your diet; see if it’s absence creates a difference,

3. Keep a diary of your intake; iPhone or notebook, see what you eat in a day,

4. Find a lifestyle; a diet isn’t going to work, switch it up for a change in lifestyle.  Something you can maintain and enjoy.

1. Start off slow; If you haven’t exercised in a while you could do more harm than good,

2. Find something you could do anywhere; IF you can do it anywhere there are less excuses,

3. Find a buddy; Do it with others. It keeps you accountable to someone.  But make sure that someone is reliable, that’s why a coach/personal trainer can help.

1. Reflect on yourself. Keep negative thoughts at bay they have no place in your mind,

2. Answer a simple question; Can you do anything about it? If the answer is no then don’t worry, if yes then sort it out,

3. Confide in a trusted person; having someone to ‘vent’ at can do wonders for letting go of emotional baggage,

4. Quiet time & Social time; Get a daily dose of each.

With these little tips you could start a journey, and that is exactly what this is, a journey.  You need to start somewhere, have a target to reach, plan your way to that target and get the help you need along the way.

P.S – Try looking into Ayurveda and ascertain your Dosha. (https://www.banyanbotanicals.com/info/prakriti-quiz)

Share this post

v • nine

A Nice Cup of Tea

Evening Standard, 12 January 1946.

If you look up ‘tea’ in the first cookery book that comes to hand you will probably find that it is unmentioned; or at most you will find a few lines of sketchy instructions which give no ruling on several of the most important points.

This is curious, not only because tea is one of the main stays of civilization in this country, as well as in Eire, Australia and New Zealand, but because the best manner of making it is the subject of violent disputes.

When I look through my own recipe for the perfect cup of tea, I find no fewer than eleven outstanding points. On perhaps two of them there would be pretty general agreement, but at least four others are acutely controversial. Here are my own eleven rules, every one of which I regard as golden:

  1. First of all, one should use Indian or Ceylonese tea. China tea has virtues which are not to be despised nowadays — it is economical, and one can drink it without milk — but there is not much stimulation in it. One does not feel wiser, braver or more optimistic after drinking it. Anyone who has used that comforting phrase ‘a nice cup of tea’ invariably means Indian tea.
  2. Secondly, tea should be made in small quantities — that is, in a teapot. Tea out of an urn is always tasteless, while army tea, made in a cauldron, tastes of grease and whitewash. The teapot should be made of china or earthenware. Silver or Britanniaware teapots produce inferior tea and enamel pots are worse; though curiously enough a pewter teapot (a rarity nowadays) is not so bad.
  3. Thirdly, the pot should be warmed beforehand. This is better done by placing it on the hob than by the usual method of swilling it out with hot water.
  4. Fourthly, the tea should be strong. For a pot holding a quart, if you are going to fill it nearly to the brim, six heaped teaspoons would be about right. In a time of rationing, this is not an idea that can be realized on every day of the week, but I maintain that one strong cup of tea is better than twenty weak ones. All true tea lovers not only like their tea strong, but like it a little stronger with each year that passes — a fact which is recognized in the extra ration issued to old-age pensioners.
  5. Fifthly, the tea should be put straight into the pot. No strainers, muslin bags or other devices to imprison the tea. In some countries teapots are fitted with little dangling baskets under the spout to catch the stray leaves, which are supposed to be harmful. Actually one can swallow tea-leaves in considerable quantities without ill effect, and if the tea is not loose in the pot it never infuses properly.
  6. Sixthly, one should take the teapot to the kettle and not the other way about. The water should be actually boiling at the moment of impact, which means that one should keep it on the flame while one pours. Some people add that one should only use water that has been freshly brought to the boil, but I have never noticed that it makes any difference.
  7. Seventhly, after making the tea, one should stir it, or better, give the pot a good shake, afterwards allowing the leaves to settle.
  8. Eighthly, one should drink out of a good breakfast cup — that is, the cylindrical type of cup, not the flat, shallow type. The breakfast cup holds more, and with the other kind one’s tea is always half cold before one has well started on it.
  9. Ninthly, one should pour the cream off the milk before using it for tea. Milk that is too creamy always gives tea a sickly taste.
  10. Tenthly, one should pour tea into the cup first. This is one of the most controversial points of all; indeed in every family in Britain there are probably two schools of thought on the subject. The milk-first school can bring forward some fairly strong arguments, but I maintain that my own argument is unanswerable. This is that, by putting the tea in first and stirring as one pours, one can exactly regulate the amount of milk whereas one is liable to put in too much milk if one does it the other way round.
  11. Lastly, tea — unless one is drinking it in the Russian style — should be drunk without sugar. I know very well that I am in a minority here. But still, how can you call yourself a true tealover if you destroy the flavour of your tea by putting sugar in it? It would be equally reasonable to put in pepper or salt. Tea is meant to be bitter, just as beer is meant to be bitter. If you sweeten it, you are no longer tasting the tea, you are merely tasting the sugar; you could make a very similar drink by dissolving sugar in plain hot water.Some people would answer that they don’t like tea in itself, that they only drink it in order to be warmed and stimulated, and they need sugar to take the taste away. To those misguided people I would say: Try drinking tea without sugar for, say, a fortnight and it is very unlikely that you will ever want to ruin your tea by sweetening it again.

These are not the only controversial points to arise in connexion with tea drinking, but they are sufficient to show how subtilized the whole business has become. There is also the mysterious social etiquette surrounding the teapot (why is it considered vulgar to drink out of your saucer, for instance?) and much might be written about the subsidiary uses of tealeaves, such as telling fortunes, predicting the arrival of visitors, feeding rabbits, healing burns and sweeping the carpet. It is worth paying attention to such details as warming the pot and using water that is really boiling, so as to make quite sure of wringing out of one’s ration the twenty good, strong cups of that two ounces, properly handled, ought to represent.

(taken from The Collected Essays, Journalism and Letters of George Orwell, Volume 3, 1943-45, Penguin ISBN, 0-14-00-3153-7)

Share this post