Issue 19 of In The Moment Magazine definitely has a wintry vibe! Discover how to make the season less stressful, create a plant-based festive feast, ditch the booze with marvellous mocktails and make natural table decorations.
Plus this issue includes a beautiful illustrated gratitude planner to pull out and keep – and a mini-magazine of delicious festive recipes to make your Christmas dinner shine.
In The Moment Magazine editor Kirstie Duhig says: “The festive season is nigh, so we’ve asked our team of experts for their advice on how to enjoy a calmer Christmas – with family, with friends, at home or away.
“I hope you’ll find much inspiration, empathy and, above all, sound advice in this issue.
“I hope also that you’ll take us up on our 14-day gratitude challenge, whether gratitude is already part of your routine or whether it’s a practice you’d like to add to your self-care toolbox.
“This being a time of year when we give each other gifts, we naturally thank those around us for their care and generosity, so it’s also the perfect time to go deeper, to say thanks for the little things, the things that so often go unnoticed yet make such a positive impact on our lives.”
Read on to discover what else is in store in our December issue…
We learn how to survive the winter blues, find out how to take the stress out of Christmas, start a gratitude challenge, become sober curious, turn down seasonal obligations without the guilt and slow down with some relaxing yoga.
In this month’s Living section, we share Christmas traditions from around the world, discover how a little self care can keep your skin sparkling, rustle up some delicious alcohol-free mocktails and find some new reads for 2019.
We create our own beautiful homemade advent calendar, find natural inspiration for our festive table decorations and settle down with a relaxing crossword.
Head out on a travel adventure that’s good for the soul, embrace the Christmas spirit or jet off on a great escape, cosy up in a Highland hideaway and make time for space and stillness.
We’d like to apologise for some recipe errors in A Festive Feast mini magazine. The quantity of the chestnuts in the chestnut bites recipe should be 280g of roasted or pre-cooked chestnuts. The sweet potatoes were also missed from the sweet potato ring recipe and the quantity should be 3 large sweet potatoes. We’re sorry for any inconvenience this may have caused.
Cover illustration by Lee May Foster-Wilson aka Bonbiforest.