Happy FriYAY my friend! What a fun day I had yesterday with Trinny Woodall. If you didn’t manage to catch my Facebook live with her, no probs! Just click here to watch it now. For those of you who tuned in live, please know all information including my skincare recipes will be shared via her blog very, very soon!
When I awoke this morning, I found I had many new subscribers to this page – if this includes you, WELCOME!! Don’t forget to subscribe before you leave because soon I will be revealing a new website – this one is undergoing a MAJOR facelift right now which is SO exciting. Soon, it will become Continue Reading…
Winner, winner, PLANT-BASED dinner! I spent all day today working on content for my new website that will support my soon-to-be-released Hay House book, I completely forgot to visit the markets to stock up on food for dinner, whoops!
Luckily, I’m a girl whose eyes are bigger than her stomach! I rarely run out of food and can always pull something delish together with whatever is lying around in my fridge. Case and point: the plant-based, pasta-free yummy spaghetti bolognese pictured above 👌🏻 In place of pasta, I Continue Reading…
Every time I create this delicious non-dairy milk, I’m always amazed at the beautiful, completely-natural purple colour that it creates Although this isn’t the main reason why I make it, it’s certainly a happy bonus that I’ve found really appeals to both children (and adults!) which is fantastic because: more nutrition for EVERYONE! 🙌🏻
I created this ‘mylk’ using Continue Reading…
It’s been a while since I blitzed my favourite cleansing veggies to make a delicious, cholorophyll-fiilled green juice… I don’t even have a juicer!
But ever since spending time with David Avocado Wolfe, I’ve felt super inspired to add in a green juice every now and then to turbo-boost my health and vitality
So how did I made this green glass of goodness? Easy!! Continue Reading…
I sometimes buy vegetables purely to marvel at their beauty… I mean just LOOK at this rainbow-coloured swiss chard! It’s as if Mother Nature herself took her out her paintbrush and paints and individually coloured each magnificent stem! 🎨🌱
I’m relatively late to the swiss chard party to be honest… Before culinary school, I’d Continue Reading…
Refuelling my body in the desert with this delish pot of gluten free oats thanks to @quaker 🙏🏻 before a fun-filled second day @mindbodygreen#revitalize2016 🙏🏻🌟
If you want in on all the action, be sure to sign up to watch the live feed 💫 and if you want in on the food, then all you need to do is follow the recipe below.. Continue Reading…
In t-minus 4 days, my beloved and I are leaving London on yet another adventure… This time, we’re headed to Arizona to attend the much anticipated mindbodygreen event: ‘#revialise2016’. This will be our first time attending in the flesh which is so SUPER exciting – I can’t think of a better way to spend a weekend away than learning, sharing and celebrating new health and wellness information with likeminded people #bringiton
And the best bit? Continue Reading…
Ok…. So Bareburger has become a firm favourite of my beloved’s and mine – it’s the perfect food to nourish our bodies after working all day long on some very exciting projects! 💫🙏🏻 All food is organically grown and clean as clean can be 👌🏻 Aside from the actual food-food, I love their condiments: ketchup and yellow mustard – both made with Continue Reading…
I LOVE courgettes – or should I type ‘zucchini’ which is what we call them in Oz and here in the US! 💗 These baby ones are sweet n’ juicy, packed with potassium (about 295 milligrams per cup) which makes them super heart-healthy, definitely one of my fav things to eat because of their versatility when it comes to how you can flavour and prepare them. Did you know also they’re technically a fruit because they come from a flower which you can also eat? True story!
Here’s what I’m going to make with these…
🌱 10 baby courgettes
🌱 Extra virgin olive oil
🌱 Course sea salt (1-2 teaspoons)
🌱 1 tablespoon nigella seeds (they look like black sesame seeds but are more abundant when it comes to health benefits)
🌱 1 tablespoon sesame seeds
🌱 1 teaspoon each of: garlic, cumin and turmeric powder
🌱 1/2 teaspoon back pepper
🌱 Juice of 1/2 lemon
1. Preheat your oven to 180C (350F) and cut the bottoms off courgettes before carefully slicing them in half, lengthwise.
2. Place them in an ovenproof dish, they need to be spread out and not overlapping.
3. Cover with a drizzle of oil, sprinkle with sea salt, seeds, spices and lemon juice – combine well then pop into the oven for about 15 minutes, until they brown and become tender.
4. Enjoy as a side dish or as a mid afternoon snack 🌟👌🏻😍