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Home  /  Blog  /  Swissphysio and lockdown: here how we cope
Ellie Eitani, lock-down massage therapist tynemouth
29th April 2020

Swissphysio and lockdown: here how we cope


In the following blogs all of us at Swissphysio would like to share with you our way to cope with the lockdown and our favorite recipes. No need to say that we would love to hear from you.

What are you doing, your thoughts and your experiences? Why don’t you drop us a mail or send a funny picture of you or a video? If you agree then we could share your comments with everybody

Here how Ellie Eitani, one of our massage therapists, is experiencing her lockdown

Ellie is originally from Israel, lived many years in the beautiful Granada, in Spain and she has two children. Besides her love and interest for anatomy and physiology and her work as massage therapist, Ellie teaches arts and love cooking.

Here her answers about the lockdown and a recipe to boost the immune system

About the lockdown

What have you been doing to stave of boredom? 

Well, I must admit I have been finding it a challenge to get into a routine, it completely knocked me back. I am trying not to put too much pressure on myself, to be fine with boredom or having a “fuzzy head day” and just accept how I am feeling and go with it. A walk in the local park has been my saviour, I feel so grateful I have one nearby with  ducks, geese and swans to name just a few of the inhabitants. I have never really appreciated it as much as I do now.

Have you discovered any new hobbies or interests?

I am amazed at how many online courses are available and at a reduced cost, only yesterday I signed up for a children illustration course, it’s in Spanish too which will help to brush up on my language skills. I hope my children will join in with me. I’m looking forward to developing my artistic skills and having a daily structure to stick by.

3. What do you miss most about normal life? Meeting up with friends and family, seeing my clients and yes- working. Listening to live bands. To be free to make whimsical choices, such as, deciding to sit at a restaurant -have a meal and a drink in the sun. Just the simple pleasures.

4. What is the first thing you will do when this is over? Have a massive gathering and dance all night!

5. What are your top words of encouragement or advice for people during lockdown? 

Set yourself daily tasks, learn an activity that uses your hands, this helps with relaxation as it’s a form of meditation. Lastly limit the amount of news you are absorbing everyday- this can cause undue anxiety.

The Recipe: South Korean Kimchi

Since I have been having a lot of spare time, I have finally got down to pickling vegetables- In Israel / Middle East, this is served a lot with many dishes. I did use a recipe from Ottolenghi’s book- Jerusalem, pickle beetroot, also one using curry powder with cauliflower, carrots and cabbage, The advantages are that they preserve the food, the nutrients, as well as being good for your gut!

Just before lock-down I met with my friends and we went to a restaurant; one of the aperitif / condiments was South Korean Kimchi. It is so tangy and moreish and especially good for boosting the immune system which is why I have chosen this as my recipe to share with you.

You can vary the amount according to taste– it is very garlicy- the advantage: It will stave off anyone getting closer than 2 meters from you..ahah

I got this recipe from the BBC Good Food Guide



1 Chinese cabbage or any type of cabbage

3 garlic cloves, crushed

1 inch piece ginger- grated

2 tbsp fish sauce (optional)

2 tbsp chilli paste or sriracha chilli sauce (optional)

1 tbsp golden caster sugar

3 tbsp rice vinegar

8 radishes coarsely grated

2 carrots cut into matchsticks

4 spring onions- finely shredded


  1. Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt and then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
  • Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks – the flavour will improve the longer it’s left.

And what have you been doing and what is your favorite recipe?

Please tell us by email, or via Facebook @swissphysio.

We look forward to hearing from you.

Published on: 29th April 2020