Melt a little butter, stirfry 1/4 onion until soft, add a big handful of defrosted, frozen spinach and 3 chopped, cooked beetroot. Stirfry for 5 minutes, season, sprinkle with 1 tablespoon toasted flaked almonds.
I am a Brazilian Jiu-Jitsu purple belt under Eduardo Carriello. I train at Eduardo Carriello Brazilian Jiu-Jitsu (ECBJJ) at the Tokei Centre in London Bridge. I started training BJJ in the summer of 2006. I am self-employed as a Sport and Remedial Massage Therapist and I am also a tutor in Sport and Remedial Massage at the North London School of Sports Massage (NLSSM). My blog will discuss the subjects of technical training for BJJ, strength and conditioning, the prevention and treatment of soft-tissue injury and other related areas.
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