Three sperm whales seen in Skjálfandi Bay Húsavík Iceland in March 2018. Video captured by North Sailing captain Heimir Harðarson. Book your whale watching adventure at www.northsailing.is

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Are you a new health coach who wants to build your confidence and skills by working with non-paying practice clients? You might want to think again. Here are some reasons why they typically don't work. 🧑‍⚕️ Health Coach? Join My Free Facebook Group HERE: https://www.facebook.com/groups/coachingskillsforhealthcoaches ✅ Upcoming Health Coaching Essentials Course & Skills Lab (Get on the waitlist for fall 2023. Only 12 spots) https://www.gethealthcoachskills.com 📱 Follow Me On Social Media: IG: https://www.instagram.com/michellehealthcoach/ FB: https://www.facebook.com/MichelleMacLeanHealthCoaching

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Cool jellyfish off the back of our sailboat. No swimming right now lol

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Chef Bex aboard Bliss, Fountaine Pajot 67, recently created these decadent chocolate mousse domes for a couple celebrating their anniversary. Now she’s sharing the recipe so you can enjoy a taste of life on charter at home. Chef Bex's Raspberry Gelée, White Chocolate Mousse & Mirror Glaze Hearts 🍓Raspberry Gelée Ingredients - 8 oz raspberries - ¼ cup sugar - 3 tsp lemon juice - 1½ sheets gelatin - 2 tbsp water Method 1. Simmer raspberries, half the sugar, and half the lemon juice until soft. Blend smooth. 2. Return ½ cup purée to saucepan (save rest for mousse). 3. Add remaining sugar, lemon juice, and water; heat gently. 4. Stir in softened gelatin until dissolved. 5. Pour into small silicone molds and chill overnight until set. 🍨 White Chocolate Mousse Ingredients - 2 sheets gelatin - 1½ cups whipping cream - 1 cup white chocolate - ½ tsp vanilla - Pinch salt Method 1. Soften gelatin. 2. Heat ½ cup cream, remove from heat, add chocolate + gelatin and stir smooth. Cool. 3. Whip remaining cream to stiff peaks. 4. Fold chocolate mixture into whipped cream. 5. Fill molds with mousse, press gelée sphere into center, level tops. 6. Freeze 3+ hours or overnight. 🍫 Mirror Glaze Ingredients - 6 sheets gelatin - 1 cup sugar - ⅔ cup corn syrup - ½ cup water - ½ cup condensed milk - 7 oz white chocolate Method 1. Soften gelatin. 2. Boil sugar, corn syrup, and water. Remove from heat. 3. Stir in gelatin and condensed milk. 4. Pour over white chocolate; mix until smooth. 5. Cool glaze to 95°F (35°C). 6. Pour over frozen mousse cakes on a rack. Let set. To experience more of Chef Bex's cooking in person👇 📧crewed@horizonyachtcharters.com 🧑‍💻horizonluxurycrewed.com

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From re-creating the first, to setting out to be the fastest, non-stop round the world racing is in season. We report on the Golden Globe finish and a campaign to smash the record. Plus we take a look at some of the cool kit for the season ahead and plenty more. Producer Matthew Sheahan provides a preview on what's in the March show

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