A video about how to truly love yourself, be happy alone and build selfworth.

How built strong selfesteem, selflove and selfconfidence.

We've all heard that the most important relationship in life is the one we have with ourselves. Although this is common knowledge its often easier said than done and building a healthy selfrelationship is something that requires time, patience and compassion with ourselves.

Since living alone, my relationship with myself has never been stronger having taken the time to really reflect and build genuine selflove. By doing this the its enabled me to cultivate better relationships with others and gain more confidence and selfesteem.
Slow living, minimalism and simple living is not just about a lifestyle and slowing down but its also about being introspective, intentional and aware of the kind of life we wish to live, including the person we want to be as part of it. All of which leads to us feeling content with ourselves and feel happy alone.

I hope you find this video helpful if you're struggling with selfesteem, selflove or confidence and wish to build a healthier selfrelationship.
Let me know your thoughts on this topic in the comments below too as I don't think our selfrelationship is something talked about enough!

Please like, share and subscribe if you haven't already! Wishing you a happy and peaceful day wherever you are!
Holly ☺

ARTISAN BREAD ROLLS

(makes 810 rolls)
Ingredients
345g white bread flour
115g spelt or buckwheat flour (I used buckwheat here)
7g instant yeast
325ml lukewarm water
20g caster sugar
9g salt
Mixed seeds for topping

Method
1. Mix all of the ingredients together in a large bowl and mix well until combined to form a dough.
2. Cover the dough with a tea towel and leave to rest in a warm place for 30 mins.
3. Perform x2 sessions of stretch and fold actions (roughly 810 times) with the dough leaving for 30 minute periods of rest in between.
4. After the 2nd session allow the dough to rise to prove again for a total of 1 hour.
5. Divide the dough into 810 chunk and complete tuck and folds then rounding the dough in a cupping motion to form small buns.
6. Place on a lined baking tray and brush with a little water. Top with the mixed seeds if you wish to do so at this stage.
7. Cover the buns with a tea towel and allow to rest for a final prove for 45 mins.
8. Preheat the oven approx 15 mins before the prove is over to 230 degrees C.
9. Uncover the buns which should now have doubled in size and bake in the oven for 15 mins until golden and plump.
10. Allow to cool on a wire rack for 30 mins (which I struggled to do!) and then enjoy!

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