Spring is the perfect time to start again. In this video I share with you some routines I am putting in place this year to help me improve my physical health and mental health. I also share with you some routines I have had for years which I have helped me live a better life.

The focus of this video is to encourage you to start again in spring, with fresh energy and chase after your dreams, put in place new goals, and live the best life you could possibly can.

Whether it's time to tidy your house, or to take that pottery class, or to bake that desert that's been living in your Pinterest board for far too long, spring is the perfect time to begin again.

Nature is showing us that after a time of rest and hibernation, there's so much beauty in blooming and coming alive with new perspective, new ideas, new hobbies etc.

Prioritise your mental health, your physical health, your hobbies, your social circle and your joy this spring with me.

The app I have used for running is Couch to 5K from BBC.
The Vinegar I use is here: https://amzn.to/4aiAY73 (please know this is an affiliate link, from your purchases I will get a small percentage)

For the cake recipe:

You’ll need:
227g pot of @roddas_cream Cornish clotted cream
Golden caster sugar (the pot is filled to the same line as the clotted cream and weighs aprpox. 200-210g once poured in the pot)
4 medium free-range eggs
Approx. 220g self-raising flour
1 tsp baking powder
Zest and juice of one large orange or blood orange
A few edible flowers or fresh zest to decorate

For the drizzle:
150g icing sugar
Orange juice for light drizzle. Double this amount for full/ heavy drizzle

Method
1. Preheat the oven to 160°C fan
2. Spoon the Rodda’s clotted cream out of the pot into a large bowl.
3. Fill the pot with the sugar to where the clotted cream level was (just below the ridge, this will be around 200-210g) and pop this in the bowl with the clotted cream. Beat with a wooden spoon until creamy and smooth.
4. Whisk in the eggs, one at a time until incorporated.
5. Place the flour in the Rodda’s pot, tap the pot on the surface to settle so you can get it completely full with flour, banging the pot on the surface allows you to get rid of the air and get the right amount of flour you need for the cake (approx. 200-210g). Put the flour in a sieve with 1 tsp baking powder and ¼ tsp sea salt, sift into the bowl.
6. Add the orange zest and fold through until you have a smooth batter.
7. Bake in the preheated oven for 35-40 mins until the cake is risen, golden and shrinking away from the edge a little and a skewer or cocktail stick inserted into the centre comes out clean and free of mixture.
8. Leave to cool in the tin for 10 mins then turn out onto a wire rack and remove the paper.
9. Once cool, make up the icing by mixing in the orange juice, stirring to remove any lumps. You might not need all the juice just squeeze in 1 tbsp at a time as you don’t want it to go too runny. Decorate with some lovely edible flowers and serve with a spoonful of wonderful Rodda’s Cornish clotted cream.

I took this recipe from   / lemonsandlucy  


About me: I’m Alexandra and I live in Oxfordshire together with my husband and our adorable daughter. My hope is that you’ll find a lot of positivity on this channel.

About this channel: Sharing from the heart. Sharing how I see the world. On here, I will cover topics such as: creativity, cooking, hobbies, self-care, mental health, mom life, crafty life, fashion, womanhood and, travelling.