If you’re looking for a product that’ll provide instant relief for your gut issues, you’ve come to the right place! The Australian Digestive Excellence is a product that is well… excellent.
If you’re looking for a product that’ll provide instant relief for your gut issues, you’ve come to the right place! The Australian Digestive Excellence is a product that is well… excellent.
Ready for a riddle?
What’s got all three Omega fatty acids, comes in three different forms, often feels misunderstood and is sure to put a smile on your dial?
Hemp seeds, of course.
Hemp food holds a wonderful source of nutrients that can be used as a healthy snack, added to salads, smoothies, granolas and more.
Thompson’s have just released their line of Hemp Products and I’m so excited to share them with you.
The line includes hemp seeds, hemp wholefood powder (chocolate & unflavoured) and hemp seed oil (for all your salad dressing dreams).
Hemp seeds are a plant-based protein that contains amino acids, including the essential amino acids that our bodies are unable to produce naturally. That’s pretty good when it comes to plant-based protein! Hemp seeds are also rich in essential fatty acids. It’s also high in dietary fibre which means it’s great for supporting the digestive system, keeping it regular.
For all my sniffle buddies out there, Thompson's Hemp Products are low allergy and suitable for vegans, meat-eater’s, Keto and Paleo enthusiasts, dairy-free and glutards alike.
Let’s start with the seeds. Thompson’s Hemp Seeds are the most nutritious part of the hemp plant. They naturally contain a whole load of essential fatty acids, protein and fibre, and can boost energy. You can sprinkle them on top of soups, salads, smoothies, curries and all your favourite dishes. The seeds are available in a 225g (RRP $15.45) and 450g (RRP $27.25) pack and serving size is 15g per day (1 heaped tablespoon).
Throw out your tummy-troubling whey and soy protein powders and say hello to hemp-y goodness. Thompson’s Hemp Wholefood Powder is rich in both plant-based protein and dietary fibre. It comes in two flavours – chocolate and natural so, you can pick whichever one suits your taste buds. If you’re anything like me though, you’ll choose chocolate. Chocolate always wins. Always. I love adding Thompson's Hemp Wholefood Powder to my smoothies, breakfast bowls and baking (or raw-ing… you know, raw dessert making). The powder is available in a 450g standing pouch in chocolate (RRP $32.95) and unflavoured (RRP $29.95). Serving size is 30g a day.
If you’re looking for a new salad dressing, you may want to add some Thompson’s Hemp Seed Oil drizzle to your life. It’s extremely rich in essential fatty acids (79% Omega 3 & 6) and has a delicious nutty flavour so it works well with everything. Thompson's Hemp Seed Oil can be drizzled onto your favourite salads, stir-fries, used to coat veggies after oven roasting and can even be added to your own home-made dips! It comes in a 200mL bottle (RRP $18.15) and serving size is 10mL per day.
Thompson’s Hemp Products are now available at pharmacies and health food stores! I’ve been waiting for the day that this nutrient-dense food would be available to the public and now it’s finally here. Oh, no, I’m not crying… something just flew into my eye. I promise.
Today, we’re talking about shrooms.
No, definitely not those kinds of shrooms!
We’re talking about medicinal mushrooms.
Medicinal mushrooms have been used for centuries to increase energy, boost brain function, rev up metabolism and strengthen the immune system. They’re also great for relieving stress and aiding sleep. They're basically the new kale.
Four Sigmatic is a mushroom superfood company who are on a mission to make mushrooms cool again. I know what you’re thinking, *sigh*, another superfood product. While some products are great in theory, they often taste gross and are hard to implement into everyday life. Four Sigmatic have created a deliciously easy way to incorporate these powerfully potent and often overlooked superfood mushrooms into your everyday life. Get ready to upgrade your elixirs, hot chocolates and even your coffee, because these mushrooms are coming at you with a purpose!
Four Sigmatic use a blend of functional mushrooms like chaga, reishi, cordyceps and lion’s mane to create beautiful and delicious products we all can enjoy. While some of you may be mushroom ninjas, I know not everyone has mush-room for facts and figures, so I'll gently guide you through what mushrooms are special and why they're so good for us.
Chaga, also known as the King of Mushrooms, is famous for its medicinal properties. It’s been used since the 17th Century to help guard against several diseases because of it's high antioxidant properties. It’s also highly alkaline to help balance the environment within our body. The next mushroom, cordyceps is extremely famous in Asia and is actually known as a sacred treasure. Cordyceps help produce energy and can even assist our adrenals and stress hormones. Lion’s Mane is another medicinal mushroom that's well-known in traditional Chinese medicine. It's a great booster of brain health and can help to increase cognitive function. Reishi, the ancient and well-studied mushroom, is great for balancing our adrenal system and relieving stress. Phew!
Four Sigmatic is founded by the Finnish Funguys, a small start-up company which I love. They’re the most fun-guys around! They’ve created their very own Elixirs, Mushroom Coffee and Mushroom Cacao. My personal favourite is the Mushroom Cacao. After all, just a spoonful of cacao helps the medicine go down! Their Mushroom Cacao is a smooth and creamy dark chocolate mixed with warming cinnamon and cardamom. It works as an adaptogen to help relieve stress and boost the feel-good hormone known as serotonin. It's the perfect treat to satisfy chocolate cravings and serves as a great afternoon pick-me-up.
If you’re a coffee drinker, the Mushroom Coffee will help boost your brain and energy, without the usual coffee jitters.
If you're keen to make some medicinal mushroom magic, just dissolve one packet into a cup of hot water, mix it into a smoothie or even add it to raw slices. Hello deliciousness!
Four Sigmatic use the highest quality ingredients which have been wild-picked or log grown. All of the products are organic, vegan, paleo and don’t contain additives, gluten, lactose, white sugar or soy. Everything is 100% safe and tested rigorously.
You know when you're invited to a barbecue and everyone's eating their pulled-pork burgers or shredded chicken burgers and you're left with a sad, soggy mushroom burger (been there, done that)? It can sometimes feel a little isolating and tastes a lot like you should've eaten before you came.
Well, not anymore!
Upton's Naturals has created THE ultimate replacement for your sad mushroom burger. Guess what it’s made of?
Yes, you read that right – your newest burger is made of fruit. Confused? Do read on...
Jackfruit, native to Southeast Asia, makes for the perfect meat substitute. It’s rich in vitamins, minerals, antioxidants, and fibre. I guess you could say it’s the jack of all fruits!
Upton Naturals takes the green young jackfruit plucked from the tree and does all the dirty (or in this case, very clean) work for us! They prepare, season and package the jackfruit so it’s ready to serve.
Unlike many alternative meat products, Upton Naturals Jackfruit is low in saturated fat and cholesterol, low GI, gluten-free, oil-free and soy-free. It’s completely natural, vegan, cruelty-free and guilt-free!
Now for the most important part – how does it taste?
Upton’s Naturals Jackfruit comes in six different flavours!
The Original is completely unseasoned so you’re free to make it your own. I like shredding it up and pan-frying it in my favourite seasonings.
If you’re looking for something a little more tangy, the Bar-B-Que Jackfruit may be your perfect fit! I also love the Chilli Lime Carnitas for a bit of a kick. Sriracha Jackfruit makes for a great wings alternative or chilli-swap for your Mexican feast. If you're a lover of all things smoky, Sweet and Smoky may be your new favourite. There’s even a Thai curry flavour; that’s sure to give your meat-loving friends a run for their money!
Upton's Naturals Jackfruit is also extremely versatile – you can try your hands at fresh rice paper rolls, jackfruit stir fries or even a Thai curry burger. Adios sad mushroom burger!
If you want to read more about Upton's Naturals and their legendary Jackfruit, be sure to check out their website here! It's got lots of tasty recipes.
Some people can't wake up without their latte fix, others are addicted to their bulletproof coffee and I, well, I swear by my Prana chai.
For any real chai lovers out there, you’ll agree with me when I say a good cup of chai is more than just a good cup of chai. Chai warms you up from the inside out and feels like a million gentle hugs, cuddling your insides. If home had a taste, it would be chai. My ultimate motivator for finishing my morning walk is a daily cup of home-made chai and it helps me reach the finishing line every morning
I’m not sure if it’s because of my Indian roots or if it’s because I like to add some spice to my life but if you can't already tell... I’m a little bit obsessed with chai.
So, I can say honestly, as a qualified chai enthusiast, there’s nothing worse than ordering a chai at a café and spying a teabag (#anglo-Indian girl problems) or even worse, the instant powder (just a whole bunch of sugar and additives), scooped out of a tub to serve.
Nothing can quite compare to the silky-smooth texture and aromatic delightful taste of a home-made chai.
Prana Chai is made with that in mind. It's hand-made each day in Melbourne with only the best natural spices, mixes and of course, love by the owners, Vincent Conti and Mario Minichilli. After travelling across the globe, they, like myself and many others, fell in love with chai. Upon returning home, they worked on developing a chai blend inspired by their travels and love affair with India. This is when they met Koray Gencel and I guess you could say, the rest is chai-story!
I try to be humble with everything I do, but there’s one thing I’m certainly not humble about; I make a very good chai, one of the tastiest in the world. I’ve achieved the equal blend of froth with spice and I just couldn't make chai the way I do without my favourite Prana Chai.
So, what is Prana Chai? The word Prana, originating from Ayurvedic medicine, links to the idea of life-giving force or vital force, which is why it's the perfect name for this chai range. Prana Chai is an honest product with nothing artificial; only love, tea and whole spices.
Masala Chai, which is my favourite of Prana’s range, originates from Ayurveda, the traditional healing medicine system of India. It's a beautiful mix of black tea, aromatic Indian spices and milk.
If you’ve never made chai before, you need to chai it out! It’s so simple to make and will boost your senses!
Just follow these instructions down below:
- Place two or three heaped teaspoons of Prana Chai into a pot
- Fill with one cup of your favourite milk (or I do half water half milk)
- Heat over the stovetop until it’s been brought to the boil. Turn off and let steep for five minutes.
- Strain and pour into your favourite tea cup
- Relax and let that chai take over your whole body!
As well all know, the digestive system is one of the most talked about topics in the wellness industry. Did you know one in four people experience regular digestive discomfort? That’s gut to be crazy!
The Digestive Health Solution by expert naturopath Benjamin Brown (ND), gives us the much needed low-down on all things digestive health.
If any of you experience stomach cramps, pain, bloating, gas, diarrhoea and constipation, you may have irritable bowel syndrome (IBS). Don't panic! Whilst IBS still has no known cause, there’s a lot of available research which uncovers ways to resolve these issues and enhance digestion.
IBS isn't as simple as food goes into our mouth and out the other end with mild (or not so mild) turbulence in between. It also relates to headaches, depression, anxiety, fatigue and more. If we have poor overall health, our digestive health won’t function efficiently. What we need to do is fix our overall health and then we'll be able to reap the benefits in our digestive system!
The Digestive Health Solution is a revolutionary book that’s above and beyond health fads, focusing on an evidence-based approach. Brown explores the mind–body connection, food intolerances, gluten sensitivity, dietary changes, food additives, parasites, fermented foods and a low-histamine diet. He then provides a practical ways to help us turn our digestive health around.
It can be so hard to know what’s right and wrong with a constant flood of gut related products and information from different sources being shoved down our throats. Brown uncovers evidence-based and safe treatments to enhance digestion and improve, or even eliminate, these issues. He individualises his approach with a five-step program to quickly relieve and improve health.
The book teaches us that by improving our digestive health we can transform the health of our whole body. He’s passionate about all things natural health. His interest in various natural therapies, such as mind-body therapies, nutritional and herbal medicines has been incorporated in a fascinating way.
Good luck with your new book Benjamin! It’s a really good read.
If you’ve ever tuned into My Kitchen Rules (like yours truly!) you would've seen Anna Lisle and her mum, Cathy, cooking their way to our television screens back in 2014. Their keen determination, passion and talent made their instant restaurant episode reach over 2 million views!
Since then, Anna has become an established lifestyle journalist, foodie, instagrammer, author and passionate cook. In fact, Anna has just released her latest book, Whole Food, Bowl Food which is a modern cook’s dream. It contains over 100 inspiring recipes to get you in the kitchen and loving every second of it. So now, you can have your (gluten-free and sugar-free) cake and eat it too!
Anna moved to London in 2016 and I was lucky enough to catch up with her there during my book tour for Fast Your Way to Wellness. Anna is as wholesome and warm as her recipes. She believes in homely fuss-free food and that’s exactly what she delivers.
Whole Food, Bowl Food uses gluten-free ingredients in their most natural state to let whole foods shine. In our modern world, we can sometimes forget how delicious food can be when it’s made simply. This is what Anna teaches us.
Whole Food, Bowl Food has no hard-to-pronounce ingredients or wacky sauces, just easy ingredients that we all know and love, made differently.
One of the reasons I love this book is because like Anna, I love bowls! I know that sounds a little crazy (which isn’t too unusual around here), but there’s just something so comforting and enjoyable about eating food out of a bowl. It’s a relaxed way of both cooking and eating that makes the experience so enjoyable. This also means that you can enjoy Anna’s delicious recipes while sitting at the dining room table, perched on your favourite park bench or while immersed in the sand at the beach. How cool is that?
Whole Food, Bowl Food has food for the whole family to enjoy. At the top of each page, Anna indicates the different dietary guidelines it can fit – listing everything from paleo to vegan! Now that is sure to make our lives a little easier! Each recipe is simple enough to make after a long day at work or when in a rush in the morning, but special enough to impress your friends with.
One of my favourite recipes in the book is her Carrot Cake Spiced Buckwheat Porridge and Anna has kindly shared it with us.
Whole Food, Bowl Food includes deliciously tasty recipes that will leave you wanting more!
Congratulations on the new book Anna - it's a great one!
Carrot Cake Spiced Buckwheat Porridge
- 100 g (31⁄2 oz) raw buckwheat, washed and drained
- 500 ml (16 oz) Fresh Cashew Milk or milk of choice
- 1 Pink Lady apple (or other variety), coarsely grated
- 1 carrot, peeled and grated
- 40 g (11⁄2 oz) shredded coconut
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon mixed spice
- pinch of sea salt
- 3–4 tablespoons sultanas, roughly chopped
- 2 tablespoons walnuts or pecans, roughly chopped
- pure maple syrup (if vegan) or honey, to drizzle
Place buckwheat, cashew milk, apple, carrot, coconut, vanilla, cinnamon, mixed spice, salt and sultanas together in a medium saucepan. Over a gentle heat, stir regularly until buckwheat is cooked and the mixture has thickened, about 30 minutes.
Divide porridge between 4 bowls. Serve with persimmon slices, scatter with extra grated carrot, coconut, nuts and drizzle with honey or maple syrup, if desired.
Are you constantly on the look-out for deliciously healthy raw treat recipes, smoothie bowls to lust over, vegan Buddha bowls to chow down on and date-night dinner inspiration with edge to seriously impress?
Look no further!
The founder of the wonderful Hippie Lane, the beautiful Taline Gabriel, has debuted her first book Hippie Lane the Cookbook and it’s one not to be missed. Taline uses whole, unprocessed and real ingredients that are super aesthetically pleasing, free of refined sugars, gluten-free and plant-based to create recipes that are nothing short of drool-worthy and instagram friendly.
Taline has included nourishing recipes for every occasion under the sun, including breakfasts bursting with flavour, delicious dinners, Sunday brunches, sweet fixes and easy lunches!
Growing up as a Nutella-obsessed junk foodie, Taline’s speciality is taking treats we used to love and making them with simple ingredients that are vegan, gluten-free and sugar-free. They're so nutritious and you won’t need to worry about compromising on the taste side of things either.
You may have tried one of Taline’s delicious raw treats, like her Snickerz Bar (spoiler alert: they taste better than the real thing!) around different cafes in Sydney, but her savoury recipes prove to be just as mouth-watering. I’m still dreaming about her Green Goddess Bowl which is a green lover's paradise.
Hippie Lane the Cookbook, is so much more than a compilation of delicious recipes and a few healthy tips, Taline focuses on the power of food and the beauty of gathering loved ones together to celebrate a passion of wholesome cooking that can nourish the body, mind and soul.
The Green Goddess Bowl
Images and recipes from Hippie Lane: The Cookbook by Taline Gabrielian (Murdoch Books, RRP $39.99).
VGN DF GF RSF
Almost too yummy to be healthy, and the ultimate brunch, here is the perfect green bowl, fit for a goddess.
- 15 g (½ oz/½ cup) shredded kale
- 6 broccolini stems
- 10 green beans
- 2 tablespoons olive oil, plus extra
- 1 heaped tablespoon Pesto (see below)
- 300 g (10½ oz/1½ cups) cooked quinoa
- juice of ½ lemon
- 45 g (1½ oz/1 cup) baby rocket (arugula) leaves
- 1 zucchini (courgette), shredded or spiralised
- 1 avocado, sliced
- 1 tablespoon sunflower seeds
- 1 tablespoon pepitas (pumpkin seeds)
- 1 tablespoon finely chopped spring onion (scallion)
- a few basil leaves
- pinch of Himalayan salt
- pinch of freshly ground black pepper
- 2 lemon wedges
Fill a saucepan with water and bring to the boil. Have a bowl of iced water at the ready.
Add the kale to the boiling water and blanch for 30 seconds, then remove with tongs and refresh in the iced water, to stop it cooking further.
Add the broccolini to the boiling water. Leave to boil for 1 minute, or until just tender, then remove and add to the iced water.
Blanch the beans in the boiling water for 30 seconds, then remove and add to the iced water.
Drain the blanched vegetables, then chop the kale and beans and set aside.
Warm most of the olive oil in a large frying pan over medium heat. Add the pesto, spreading it over the pan. Stir in the kale. Add the remaining olive oil, then add the broccolini and beans, stirring briefly. Stir the quinoa and lemon juice through, then remove from the heat.
Divide the rocket and zucchini among two serving bowls. Drizzle with a little extra olive oil, then top with the pesto-tossed greens.
Top with the avocado, sunflower seeds, pepitas, spring onion and basil. Sprinkle with the salt and pepper, add a lemon wedge to each bowl and enjoy.
- 115 g (4 oz/¾ cup) pine nuts
- 2 garlic cloves, peeled
- ¾ cup basil leaves, loosely packed
- 25 g (1 oz/1 cup) rocket (arugula) leaves
- ½ teaspoon Himalayan salt, or to taste
- ¼ teaspoon freshly ground black pepper
- juice of 1 lemon
- 250 ml (9 fl oz/1 cup) mild-tasting olive oil
Place the pine nuts in a food processor and pulse until large crumbs form.
Add the garlic, basil, rocket, salt, pepper and lemon juice. Pulse until just combined. Add the olive oil and process until smooth. The pesto is best made just beforeserving, but will keep in the fridge for a day or two in an airtight container, covered with a layer of olive oil to stop the basil discolouring.
Food always tastes better when made with love. Whether it's from the passion the cook has for it or from the love for the people it’s being created for. Each mouthful becomes even more pleasurable when love is involved.
Julia Turshen’s new cookbook Small Victories is full of wholesome yet exciting meals made from such moments. Revealing and laughing at her own cooking mistakes, turning them into useful tips, Turshen encourages you to overcome the daunting and stressful task of making a meal. To find enjoyment in the ‘small victories’ like not dropping any celery on the floor when first learning to sauté, or turning ice cream that wouldn’t freeze into a dinner party milkshake hit.
Small Victories has a humble quality, from Turshen’s expert but easy-going guidance, to its focus on utilising good, fresh produce that is accessible to most home cooks. With a few ingredients and flavours included to help broaden your pantry and excite your tastebuds, Turshen takes away the angst of having to find and buy these ingredients if you don’t have them, by providing effective alternatives.
Out of milk? You can still have pancakes for breakfast (or dinner)! Try out the ‘Sour Cream Pancakes with Roasted Blueberries’ recipe from the book, which I Supercharged by using a Turshen alternative of buttermilk rather than sour cream. By the way if you’re dairy free coconut milk would be just as nice!
This book is Turshen’s outstretched welcome into her home kitchen, with beautiful nostalgic photography and personal stories, and every turn of the page is filled with the essence of her love for food and cooking.
The other wonderful thing about Small Victories is that you don't need to be an expert to enjoy it; if you're more of a "one recipe kind of a cook" the book features creative ways to reuse recipes, turning your single mastered meal into a multitude of delicious moments.
Small Victories is a great introduction to food for new cooks because it gently takes away the seriousness of getting it right and finds laughter and pleasure in your ‘small victories’.
My first stop was the Sour Cream pancakes and I made a couple of supercharged switches using buttermilk in the recipe which I'm sharing with you here.
Buttermilk Pancakes with Roasted Blueberries
- 1 ¼ cups (160g) blueberries, rinsed and drained
- 3 Tbsp coconut sugar
- ½ cup (60g) oat flour
- ¼ cup (30g) sorghum flour
- 1tsp baking soda
- ½ tsp kosher salt
- 2 eggs
- 1 cup (240ml) Buttermilk or coconut milk
- Coconut oil for cooking and serving
Preheat oven to 200°C
In a baking dish, combine the blueberries with 2 Tbsp of the coconut sugar and stir to mix.
Place in the oven and roast, pulling the baking dish out a few times to stir the blueberries, until their skins burst and they have released lots of juices, this takes about 20 minutes.
Using a fork or a potato masher, crush the berries a bit so that they become jammy. Set aside.
Meanwhile, in a large bowl, combine the flours, baking soda, and salt and whisk to combine.
Crack the eggs into a medium bowl, add the buttermilk and remaining 1 Tbsp coconut sugar, and whisk until the mixture is uniform. Pour the buttermilk mixture into the flour mixture and use a wooden spoon to mix everything together. It’s okay if the batter isn’t perfectly smooth – it’s better to under mix than over mix.
Set a large cast-iron pan, or your largest frying pan over medium heat and add 1 Tbsp coconut oil. Once the oil melts, swirl the pan or brush the pan to evenly coat the surface.
Pour the batter into the pan using a ¼ cup (60ml) increments to form pancakes that are roughly 10cm in diameter, cook only as many pancakes at a time as can fit comfortably.
The minute that pancakes become too precise is the minute they become no fun, so don’t stress over this – it’s okay if they’re not the same size. Cook the pancakes until small bubbles appear on the surface and the undersides are nicely browned, 1 to 2 minutes.
Flip the pancakes over and cook until the second sides are nicely browned, another minute or so.
Transfer to warm plates and continue making pancakes, adding more coconut oil as you go, until you’ve used up all the batter.
Serve pancakes immediately, with more coconut oil on top and the warm roasted blueberries.
SPIN-OFFS You can use coconut milk, buttermilk, sour cream or even yoghurt.
SHAKE UP THE TOPPING ROUTINE by roasting just about any fruit in place of the blueberries (berries are the most jammy, but all fruit benefits from the concentrated caramelisation that happens in the oven). Roasted blackberries, sliced bananas, sliced peaches, and thinly sliced apples or pears are all really delicious. Or rhubarb! Just keep an eye on the fruit while it’s roasting, as some types (e.g., apples) take a little longer than others and some (e.g., sliced bananas) take not much time at all.
THE ROASTED FRUIT TOPPING IS VERY VERSITILE; serve it with coconut cream for dessert, on toast spread with goat's cheese for breakfast, or on waffles for any time. Stir it into yogurt. Or serve alongside or grilled rich meat like pork shoulder or pork chops. Or lamb! Lamb loves fruit.
JULIA TURSHEN has co-authored such cookbooks as Spain…A Culinary Road Trip with Mario Batali, It’s All Good with Gwyneth Paltrow, Mastering My Mistakes in the Kitchen with Dana Cowin, and The Kimchi Chronicles, Hot Bread Kitchen: The Cookbook, The Fat Radish Kitchen Diaries, and Buvette: The Pleasure of Good Food.
She hosted the first two seasons of Radio Cherry Bombe and has written for Vogue, Bon Appétit, Food & Wine, Saveur, and The Wall Street Journal. She lives in upstate New York with her wife, dogs, and cat.
Looking for a completely natural Super Greens powder? If you’re seeking a superpower green mix to complete your morning juice or smoothie then Super Greens is the way to go.
Mineral-rich Synergy Super Greens is a raw greens powder that combines some of nature’s most nutrient-dense foods: Spirulina, Chlorella, Barley Grass and Wheat Grass, with a touch of Stevia to sweeten.
The spirulina within Super Greens is a potent nutritious microscopic plant food with over a hundred nutrients. It is extremely high in protein, anti-oxidants, iron and vitamin B12, without any added cholesterol.
Chlorella is another pure green superfood that supports detoxification, alkalisation and boosts your immune system. It’s packed full of essential amino acids, protein, and essential fatty acids, making you one sip away from improving your health!
Another key component of the Synergy Super Greens is Barley Grass, a natural multi-vitamin, which alkalises the body and rebalances pH levels. Barley Grass contains 500% more Vitamin C than oranges and 200% the calcium of milk.
Wheat Grass provides all the vitamins, minerals and other special nutrients that are essential in our diet. Along with the other ingredients in this product, the wheat grass used is grown outdoors without pesticides and artificial fertilizers making it environmentally friendly as well as preservative-free! Wheat Grass is high in calcium, iron, protein, minerals, fibre and antioxidants so an all round beneficial ingredient to include in your diet to help support your energy.
The best part? It’s as nutritionally beneficial for your insides as it is delicious on your tastebuds and you get the best bioavailability in whole food form.
Synergy Super Greens is an easy way to stabilise your appetite, improve wellbeing and get in some of those daily servings of greens!
Why not try in in my mint choc chip smoothie? You’ll find the recipe here. https://www.superchargedfood.com/blog/autumn/two-minty-chocolate-drink-recipes/
Find out more about Synergy Super Greens here. https://www.synergynatural.com/products/
Siberian Cedar Nut Oil is a beautiful oil made from Cedar Trees that can be used unheated in and on food as a dressing or also as a beautiful medicinal body oil.
Through the process of oil extraction, the nuts produced by the majestic cedar trees are crushed in-between pieces of wood, ensuring the oil has no contact with metal and keeps it’s formidable properties, this process is also known as crushing,
A truly traditional technique, oil extraction is still done by hand with all natural tools to enhance the wonderful density and flavour of the oil.
Being a precious natural source of nutrients, vitamins, minerals and essential fatty acids, this wonderfully luscious oil is unique to the market and a great new addition to your kitchen or daily beauty routine.
Studies have shown that Siberian Cedar Nut Oil can not only help you maintain a healthy weight when consumed, but can also soothe symptoms of Irritable Bowel Syndrome (IBS), heartburn and gastritis, promote the growth of healthy bacteria in our gut, as well as leave your skin beautifully glowing.
This medicinal oil is a good choice of oils for dressings, as it has a wonderful woody and soft flavour yet is rich in minerals.
The oil assists the digestive process and helps to heal ulcerations or damage caused to the digestive tract. It is also reported to stimulate the growth of beneficial intestinal bacteria so it's a great food to add to your gut healing tool kit.
You can create a golden supercharged dressing just by combining it with lemon and garlic and pouring it over your favourite salad, it pairs particularly well with a fresh garden salad.
Or why not add it to your baking for a distinct and aromatic nutty aroma?
Working wonders as an oil for your skin, Siberian Cedar Nut Oil enriches the skin leaving it soft and nourished. The vitamin E content of Siberian cedar nut oil exceeds that of olive oil by five times and coconut oil by three times.
I believe that whatever you’re willing to put in your body, you should be able to put onto it as well and therefore it’s essential to consider naturally produced products bursting with natural properties such as Siberian Cedar Nut Oil which beautifully compliments this mantra and can sit happily in your pantry as well as your beauty box.
Click here to enrich your life with this healing oil.
If you’re looking to immerse yourself in mind-body healing then a great way to fill up your wellness cup is with a soothing mug of Ayurvedic herbal tea.
Ayurveda is an ancient healing system, originating in India, that takes a holistic approach to feeling well and living in harmony with yourself and your surroundings. Through nutrition, yoga and meditation, it focuses on treating the individual as a whole rather than a specific issue or disease, so that you can achieve balance and good health, not only in your physical body, but also in your mind and spirit.
Ayurveda teaches us that balance is the key to health and happiness.
There are three doshas or unique constitutions central to Ayurvedic philosophy and each person can lean towards vata, pitta or kapha or be a mixture of two or three.
When it comes to diet and nutrition and how to balance your dominant dosha, The Chopra Centre teas are a delicious way to tailor your diet and lifestyle to suit your unique constitution and bring about harmony to your body.
Relaxing Tea for Vata Dosha
I tried the Relaxing Tea to balance vata as I am predominantly a vata type. Vata people are creative and contagiously energetic. They make good teachers, artists, actors and professional speakers. The elements that govern vata are air and ether and, just like the wind, they can quickly get out of and back into balance.
The Chopra Centre Relaxing Tea for vata dosha features organic herbs and spices such as cinnamon bark, roasted chicory root, ginger root, cardamom, nutmeg and licorice root.
It’s a beautifully tasting blend which will soothe, warm, and harmonize your body, mind and spirit.
Relaxing Tea helps to relieve stress or restlessness, silence an over-active or busy mind, warm you in colder weather and settle a disturbed and uneasy digestive system, something that vatas can suffer from.
Soothing Tea to Balance Pitta
Pittas are fiery people with leadership skills and intellect – they love a good debate! The elements that reign in pitta are fire and water. Pitta’s qualities are sharp, hot, oily, smooth and mobile. Pitta heat is responsible for digestion and transformation of food, thoughts and physical exertion into energy. The state of your pitta digestive fire (agni) determines whether you are healthy and digesting your food properly.
This refreshing and invigorating aromatic tea will help to soothe, cool, and harmonize to take the edge off irritability and impatience that goes hand in hand with the pitta dosha.
The Chopra Centre specialized soothing tea blend features organic spearmint leaves, organic coriander, organic fennel seeds, organic hibiscus flowers, organic peppermint leaves, organic citronella, organic chamomile flowers, organic lemongrass to liven and cool down a lively and intense mind.
It has a spicy chai like flavour and is very easy to drink.
Invigorating Tea for Balancing Kapha
Kapha people are steady, grounded and nurturing. They tend to be the healthiest of the three doshas, particularly when it comes to mental health. Kapha is the dosha responsible for lubrication and structure of the body. Its elements are water and earth, and its governing qualities are wet, cold, heavy, oily and static. Kaphas like to be in their comfort zone, and once they find a place where they’re content, they find it hard to move. They don’t like change or disruption, and like to stay where they are.
If you’re a kapha who suffers from a sluggish digestion, this balanced tea blend provides natural energy without containing caffeine. Invigorating Tea contains a fragrant blend of herbs to speed up your metabolism and enliven your natural energy. It’s the kind of tea which is good for reducing congestion within the body, something that can be common in kapha types. Ginger helps to rekindle the digestive fire or agni in your body. Cloves and black pepper warm and stimulate, while cardamom and allspice warm and balance. To refresh and rejuvenate, a mixture of earthy cinnamon, peppermint, and orange peel are used.
The Chopra Center's Ginger Tea has a pungent, earthy and warming nature and helps to enliven your digestion and boost metabolism. Digestive fire or agni is stimulated and in Ayurvedic philosophy, a strong agni supports better absorption of nutrients and elimination of toxins. The tea features Wakaya Perfection 100% organic pink Fijian ginger and anti-inflammatory spices, Organic Ginger Root, Lemon Peel, Ginger Pieces and Black Pepper. Sipping on this tea will provide a spicy and fresh flavour and will instantly calm your senses.
To make the perfect cup of Ayurvedic tea, use freshly boiled water and let it steep for 2-3 minutes or up to four minutes for a brisk and deeper flavour.
You can drink up to two to three cups a day or more to bring balance to the body.
For more information about the teas and to purchase visit The Chopra Centre.