Whilst walking

2017 in Review

Thank you to everyone who joined our annual Christmas celebration last Wednesday.  Over one hundred of us gathered at Hunters café where we feasted on the delicious food you’d brought and watched the latest epic Nordic walking video orchestrated by Ros (click here to watch it).  We also gave a round-up of the amazing year we’ve had as a club.  Once again you have achieved so many fantastic things and thanks to your enthusiasm and support we now run over thirty regular weekly walks and have over 350 walkers every month!

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Your chance to be involved in a very exciting Nordic walking research project plus some Nordic walking anniversaries

Since I first started Bristol Nordic Walking seven years ago I’ve wanted to run a research project comparing ordinary walking with Nordic walking – on the flat, uphill and downhill.  There is already good documented evidence on the benefits of Nordic walking over regular walking but often this is connected to specific health conditions. 

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Travelling with your Nordic walking poles? Read on

Lots of you are off travelling, both in this country and abroad and many of you are taking your poles with you, so here’s a few things to consider if you’re planning on Nordic walking whilst away.

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Why we’ve been voted Bristol’s best health business, and did you know these bluebell facts?

Last Thursday at an awards ceremony for six hundred people our club was voted Bristol’s best health business.  That’s right, against a very strong shortlist of health businesses including the likes of The Whitely Clinic and Nuffield Health, Bristol Nordic Walking came top.  It was an unbelievable night and the awards hosted by Bristol Life magazine were full of glitz and glamour, and even an after-party.

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Why Nordic walking is a gateway to exploring, plus a reminder of some of its other benefits

I had to drive my daughter Leeds earlier this week.  She was attending a three day residential course and instead of driving back and forth from Bristol, I decided to stay in Leeds and use it as an opportunity to explore a part of the country that’s new to me.

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Are people asking you about Nordic walking? Here's some responses to common questions.

We recently posted some brief Nordic walking Q&As on Facebook and you guys loved them.  So here’s a fuller (and I hope entertaining) version - just in case you need them!

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Reflections on our cross-country skiing trip to Finland

I’ve wanted to try my hand at cross country skiing ever since I discovered Nordic walking over six years ago.  This trip was the culmination of two years worth of researching and planning and every day I bubbled over with joy, gliding (sort of) along the purpose-made tracks through this beautiful part of the world.

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No man is an island entire of itself

Our Christmas party last Thursday made me appreciate what an amazing club we have at Bristol Nordic Walking.  It was a pretty miserable evening – the sort you’d definitely rather stay in than go out – but over 60 of you turned out to be with us.  Not only that, but the tables were absolutely groaning with delicious food, much of it home made.  There literally was no further space to put anything! 

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Elderflower Gems

The elderflowers are still in bloom and, if you’re quick, you’ll be able to pick them and make one or more of these fabulous recipes below.  You should ideally pick the heads once they have been warmed by the sun.

 Elderflower Champagne (thank you Pat Siddons)

 Ingredients

4.5 litres of water

700 grams caster sugar

20 elderflower heads

2 lemons zested and grated

2 tbsp white wine vinegar

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Wild garlic - go wild with these recipes!

Yes the bluebells are now flowering and the wild garlic isn’t far behind.  Visit the woods if you possibly can, and whilst you’re there why not pick some wild garlic leaves and make some Zingy Pesto or Patsy’s Perky Soup.  Yum!

Patsy’s Perky Wild Garlic Soup

This soup probably doesn’t need any more of an introduction than the title.  It’s Patsy’s, it’s perky, it uses wild garlic – oh, and it’s delicious.

25g butter

2 medium potatoes, cut into 1cm cubes

1 medium onion, chopped

1 litre vegetable stock

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