Sunday, 1 January 2012


It's here. 2012 has arrived. And I am very excited by this fact. More and more people are starting to view the world in a different way. 

Can you feel something is changing? Even just a little teency bit?...

We are starting to come together and realise that we don't have to feel so rubbish anymore. We don't have to walk around with our heads down and shoulders hunched. We can be anything we want to be! So how are you feeling right now? Maybe you feel hungover after last nights partying, or maybe you are just feeling a bit...low? Maybe you feel great emotionally but would love to have glowing skin or more energy? Close your eyes and imagine what the best possible version of you would look like, would feel like? Would he/she feel like you do now? It's worth thinking about. How can we make ourselves feel and look better? I believe the answer is simple and it all starts with what we put in our bodies. If the idea of eating raw foods sounds like witch craft or even unhealthy then stick with me kidda, and you'll be blissed out eating courgette spaghetti with creamy alfredo sauce in no time. 

Follow me on my blog to see how I make a high raw diet work in the UK (and why in God's name I would actually choose to eat this way), how you can eat more raw foods, and also check in for recipes, tips, support and a general chat about life! 

Hope to see you soon!...


  1. Whats that dish? It looks fabulous.

  2. Hi cannycookie, thanks for the interest! It's a creamy pumpkin soup, recipe is as follows:

    2 cups raw pumpkin or other squash.
    3 cups water.
    1/2 cups macadamia nuts.
    1 tbsp white miso.
    1 tbsp nutritional yeast.
    2 clove garlic.
    1 tbsp onion powder.olive
    2 tbsp olive oil
    1 tsp each of rosemary, thyme and cumin.
    1 tsp salt.
    2 tbsp non GMO lecithin (to bind the ingredients and make it creamy!)
    Pumpkin oil to garnish.

    Blend everything except the lecithin in a high speed blender until smooth. Add lecithin and blend again. Serve in bowl and drizzle on the pumpkin oil.

    This is from my raw chef training in Bali and the recipe is from Sayuri Tanka