Book Review – The More or Less Definitive Guide to Self-Care

2022 is a year that I’ve planned to use looking after myself a bit better – both my body, and my mind. I’ve vowed to stop seeing carving time out for yoga or a mindfulness session as self-indulgent, or a luxury, and telling myself I should be spending that time cleaning, working, or playing with the kids. But these things are part of a self-care regime that makes me feel healthy and happy, which reflects on everyone else in our home, too.

My first stop when deciding to commit myself to something is to read a little more about it, and there are so many different aspects to self-care that a general guide seemed like a good idea. Which is where Anna Borges’ book, The More or Less Definitive Guide to Self-Care, came in.

The author, Anna Borges, is an editor, podcast host, and mental health champion, and I loved her warm, non-judgemental tone throughout the book. The book itself is divided into bite-sized sections of up to a page on a wide range of self-care topics, from yoga to medication and friendship bracelets to fidget toys.

I liked the honesty of the ‘Their Care’ sections where contributors talk openly about their struggles and what works for them, whether it’s dealing with post partum depression or an eating disorder.

The book itself is beautiful to read, with illustrations by Bob Scott in soft greens, pinks and blues. There are motivational quotes every few pages – “Say it more. Say it without apologising. No!” was one of my favourites, as this is definitely something I need to work on.

Bob Scott illustration

This is a brilliant book to read straight through from cover to cover, or to pick up when you’re having a low moment. Every page is full of pearls of wisdom in Borges’ tones. She understands how you’re feeling, and she’s not judging. There are some obvious tips – forgiving yourself for your mistakes, and thinking about your work-life balance – and some that you might not have thought of, but once they’re pointed out, seem like a no-brainer, such as establishing boundaries around the news (you don’t need to know everything that’s going on in the world) and stargazing. I can testify that a little stargazing session is most definitely a boon for the soul, especially if you can spot some actual planets!

There’s an easy to follow flow-chart at the back with suggestions on what kind of self-care you need depending on how you’re feeling, ranging from the gentle ‘lounging in something comfy’ and ‘reach out to someone you love’ when you’re really feeling unable to do much but sit on the sofa, to more energetic and effortful if you’re feeling ok, such as gardening and cooking.

Usually, when I finish a book, it either goes to the charity shop if I don’t think I’ll pick it up again, or on our bookshelves if I want to hang on to it. This book is staying out. Opening it is the equivalent of a warm, comforting hug, whether you just need a quick pick me up or a life preserver. Buy it new or second hand, or borrow it, but try to add it to your collection if you can. It’ll do you good, I promise!

Order it here.

Plant Based Roasted Kohl Rabi with Mustard Tofu

If, like us, you get a weekly Oddbox veg delivery and recently received a kohl rabi in it, you might, like us, have wondered what to do with it. Should you find yourself taking ownership of some kohl rabi in the near future, we’ve got you covered with this easy and delicious plant based roasted kohl rabi with mustard tofu recipe!

As always with tofu, you’ll need to press and marinade it at least a day and preferably up to three days before eating. You can press it using a tofu press, or by wrapping it in a tea towel, placing it in a sieve over a large bowl, and putting some heavy books on top of it.

Ingredients

1 whole kohl rabi

1 block tofu

100g green beans, topped and tailed

2 tbsp mustard

2 tbsp soy sauce or tamari

3 tbsp sesame oil

1 lemon

1 clove garlic

Handful of rocket and black sesame seeds to garnish

Method

At least 1 day in advance, and preferably up to 3, press the tofu.

Prepare the tofu marinade with 2 tbsp sesame oil, 2 tbsp mustard, 2 tbsp soy sauce and a pinch of salt.

Chop the tofu into 1cm cubes, toss in the marinade, and refrigerate. Cover the container with the marinade and tofu in it.

Preheat the oven to 180C.

Peel the kohl rabi, topping and tailing it and peeling off the outer skin then chopping into 1cm cubes.

Drizzle with 1 tbsp sesame oil, and a pinch of salt, and bake for 20 minutes.

After 20 minutes, add the tofu, making sure the kohl rabi is covered by the marinade too.

Bake for a further 30 minutes.

Five minutes before taking out of the oven, steam the green beans and toss them in 2tbsp soy sauce, the juice of the lemon, and the chopped garlic clove.

Serve the tofu and kohl rabi on the bed of green beans, and garnished with rocket and sesame seeds.

If you like this, try our plant based sage chill butter cabbage with walnuts and sweet potato!

Sage chilli butter cabbage with walnuts and sweet potato