Red Pepper Pesto Pasta

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I sometimes make this just for myself, roasting one or two peppers, then sautéing some kale with lots of garlic and lemon and eating it altogether.

This pesto is made with cashews and walnuts but you can change it up with nuts or seeds that you like or have on hand. It also contains nutritional yeast, which gives it a cheesy taste without using any dairy, and supplies you with protein, amino acids, and B-vitamins.

For a pasta dish that is entirely gluten-free, dairy-free and vegan, it’s not only delicious and satisfying, but completely  nourishing as well. Top it onto pasta and you’re good to go!

Serves 4


4 red peppers, preferably organic

1 cup of nuts/seeds total: I used ½ cup cashews and ½ cup walnuts

3 tbsp nutritional yeast

6 tbsp extra virgin olive oil

1 lemon juice and zest

2 cloves of garlic

Salt and pepper

500g pasta (gluten-free, brown rice, quinoa, whole grain, etc.)


  1. Preheat your oven to 400°F. Place the red peppers onto a baking tray lined with aluminum foil- no oil, no seasoning, that’s it! Roast for 20 minutes turning once until they begin to blacken.
  1. When the peppers are done in the oven, remove them quickly and add them to a covered bowl to “sweat”.
  1. In a food processor, add the nuts/seeds and pulse until a crumbs form. Add the nutritional yeast, juice and zest of the lemon, garlic, and seasoning and pulse. Cook your pasta according to the package instructions.
  1. After about 10-15 minutes, take the red peppers, remove the skin and seeds and add them into the food processor blending well. Then with the food processor still going, slowly add in the olive oil until you reach the consistency you like.
  1. Drain and rinse your cooked pasta and add the pesto on top of it while still warm. Stir everything together until the pasta is well coated and enjoy!






Airplane Essentials

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Snacks– I’ve never been a fan of plane food (show me someone who is!) even more so now so I usually make sure to stock up on a bunch of snacks I can tuck away in my carry-on. This time I’m taking coconut chips, paleo granola bars, popcorn, homemade granola, and my favourite, chocolate! I also really enjoy grabbing my own meal at the airport from the best place I can find and taking that on board. Flying out of Gatwick, I usually head to Pret A Manger and grab one of their superfood salads and a green juice.

Water– I like to buy a big litre bottle of water once I’ve cleared security so that I can stay properly hydrated before flying. Airplanes play so much havoc on our skin and we dehydrate quite quickly so it’s always good to have water on hand at all times.

Lip Balm– I usually have more than one kicking about in my handbag and the same goes when on airplanes. I love my Nova Scotia Fisherman lip balm and I also love to take a little of May Lindstrom’s Blue Cocoon on board which not only smells heavenly but also doubles as a moisturizer and eye cream.

Rose Water– I really love rose water at the moment. It’s been really great for calming inflammation on my skin and keeping it hydrated before applying a moisturizer. Plus it smells really lovely and the size is acceptable to bring onto the plane.

Anti-Bacterial Spray/Gel– Hundreds of people, several hours, all cramped in one small space does not make for the most hygienic place! It’s good to carry something extra and I love this Dukha To Sukha spray (actually a yoga mat spray) because it’s multi-purpose and makes a great hand sanitizer.

Oregano Oil– Without fail, around this time of the year I tend to come down with a cold and I’ve been fighting this off by taking oregano oil. It doesn’t taste that great but it really is one of the best things I have found to take for the immune system. Any sign of sniffles or sore throats disappears when I take this and I’ve been having it everyday in the lead up to flying.

Essential Oils– I don’t wear perfume but I do love the scent of many essential oils. I find them a lot subtler and they’re really lovely to have either to relax before a flight or freshen up with just as you’re landing. I have a blend for stress and anxiety that I love from this little apothecary shop I found in the New Forest.

Eye Mask– I can’t always sleep on planes but I make sure to pack one of these anyway just in case! This one is from Saje Wellness and smells of lavender and chamomile.

Big Comfy Socks– I usually find myself getting super cold on airplanes so I always pack a big warm pair for the journey.

Books– If I don’t already have one, I really love going into the bookshop before boarding and seeking out a book I know nothing about to read with all the spare time I know I’ll have. If I don’t find a book, I often grab some magazines and even a word search puzzle book (which I secretly really enjoy!)

Notebook– I also take along a notebook to write down anything and everything that comes to mind. Being disconnected from technology and having so much time on your hands is a really good reason to keep this on hand.

Headphones– The in-flight ones just aren’t the same as pulling out my own pair that I know are guaranteed to work to watch movies and listen to my music.

Gum– This tends to already be in my handbag so I just pack some more for a longer journey; I love Pur gum.

Scarf– I love scarves and always have a hard time choosing which ones to take with me when I go anywhere! I always pack a bigger, warmer, cozy one like my cashmere one which doubles as a blanket.

Sunglasses– Always pairs well with jet lag and even works to hold up messy hair before you get the chance to grab a shower.

Tili Bag– I loved these bags from the first time I saw them. They come sized and ready to go through security and come in really cute patterns to carry all of your liquids. You can find them here.

Travel Documents– Of course you can’t go anywhere without these and they are the most important. I have a travel pouch that I keep my passport and tickets in so they’re easy to access.

I know all of this seems like a lot but it really isn’t when it’s all packed and in your bag. Traveling between the UK and Canada no longer feels like a huge trek to me and I find having these items tides me over and keeps me happy on my journey until I arrive at my destination.


Sweet Potato Kale Salad

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I hardly used to eat any vegetables so the fact that this salad is made up of kale of all things means it had to be pretty tasty! This is one of my favourite things to make at the moment. When kale is massaged and the plant fibers break down it turns into something really delicious. It’s also much easier on your digestion. This is one time where I invite you to play with your food: massage on!

Add to it a delicious dressing and roasted sweet potato and you really won’t be missing anything at all with this. This is hearty and satisfying on its own but you can also easily have this as a side and add whatever you like along with it.

Change it up by topping with different nuts and seeds, maybe even add some organic goats cheese or halloumi, there are endless options for this nutritious and colourful meal.

Serves 2


200-250g kale, preferably organic

1-2 small sweet potatoes, cubed

Handful of sesame seeds

Handful of pomegranate seeds

Salt and pepper

Sprinkle of turmeric and paprika for the sweet potatoes

For the dressing:

1 tsp tahini

1 tbsp olive oil

¼ grainy mustard

½ tsp apple cider vinegar

Dash of tamari (gluten free soy sauce)

Dash of maple syrup or raw honey

Juice and zest of an orange

Salt and pepper


  1. Preheat oven to 375 °F. Place a dish with a knob of coconut oil into the oven to melt. Remove the dish; add your cubed sweet potato, season with salt and pepper and the turmeric and paprika. Add it back to the oven for 20-30 minutes until browned around the edges.
  1. While the sweet potato is in the oven, add your kale to a big bowl and remove the leaves from the stems. Gently rub the kale between your fingers until it softens. You may not think it’s doing anything straight away but after a couple of minutes the kale begins to wilt slightly and turn even greener.
  1. Make the dressing by adding the tahini, olive oil, mustard, orange juice and zest, apple cider vinegar, tamari, maple syrup, and seasoning and whisk together.
  1. Dress the kale with your dressing tossing it well so everything is coated. Remove the sweet potato from the oven, top the kale with it and sprinkle on the sesame seeds and pomegranate.



The Procrastination Of Meditation

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Are you a procrastinator? Or a daydreamer?

In the timing before writing this post, I was trying to tick off a long list of tasks I needed to complete and it got me thinking. Then daydreaming. And procrastinating. Then sidetracked.

I started to have another thought, opened a new window on my browser, started browsing over there, then I wanted to change the track of music I was listening to, then I thought actually, I’m beginning to get a little hungry so I started browsing Pinterest for some inspiration… I think you can see where I’m headed with this. I thought this deserved a post all on its own, as I’m sure I’m not alone in this feeling!

It made me realize that the same is true in meditation. How many times have you tried to sit still for a moment to just concentrate on your breath? And in that moment, been distracted by all the other things you need to accomplish to the point where you couldn’t really focus and just gave up.

This happens to me all the time. I have always been a procrastinator then scrambled to do everything at the last minute. Day dreaming comes easy because all the thoughts in my mind tend to run away with my imagination until I forget what I was even thinking about in the first place. Let me assure you that this is normal. Your mind wanders. The key is in trying to bring your mind back to focus and back to your breath.

In this day and age, with all the technology surrounding us, the constant need of keeping up with social media, it’s no wonder it can be hard to break away from everything and just be still.

As I’ve come back to rooting my own meditation practice never has this rang more true for me. In that, I have come to accept that this is what tends to happen. My mind will wander. I will think about what I need to do, what I haven’t done, what’s hanging over me.

You make the time to stop and just be and grant yourself peace and quiet. You make the time to focus your attention away from all your worry and then the second you do this, it all comes to the forefront of your mind. Stress and anxiety seems to bubble up to the surface once you’ve finally allowed yourself the time to separate from it all. It’s very ironic.

But then, a sort of calm washes over. Acceptance.

I reach acceptance that I have anxieties in my life, that there are things sitting in my subconscious, there are things I need to take care of, prepare for, be mindful of. I struggle to keep the focus of my breath while concentrating on tackling my mental list of all these things that suddenly have made themselves so important.

But with acceptance, I find more ease in bringing my wandering mind back to where it needs to be. To focus, to concentrate, to relax and clear my mind, bring awareness back to my body and breath. With acceptance, we can seek the change we’re seeking and move forward.

Eventually, everything becomes quiet and calm and finally, I can meditate.

Yoga Playlist II

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I’ve been listening to the songs listed below over the past month and finally compiled them into a proper playlist. This one has a more mellow and harmonious undertone but still has some lighter tracks at the beginning before winding down and going into a longer savasana.

  1. For What It’s Worth (India Dub)- DJ Drez Ft. Joey Lugassy
  2. Today- Odesza
  3. Get Good- St. South
  4. So Good To Me- Chris Malinchak
  5. Your Wish- Talisco
  6. From Nowhere- Dan Croll
  7. Ohio- Filous Remix- Damien Jurado
  8. You- TCTS, Sam Sure
  9. One More- Elliphant, MØ
  10. Like You Used To- Kidnap Kid
  11. Mama And Papa- Trevor Hall
  12. Degrees Of Light- Taylor McFerrin
  13. Blue Monday- Låpsley
  14. Soak It Up- Houses
  15. Warm- SG Lewis
  16. Chopping The Woods- East Forest
  17. Goat- French For Rabbits
  18. Station- Låpsley
  19. Birds- Purple Ferdinand
  20. Bless The Telephone- Labi Siffre
  21. Arrival Of The Birds- The Cinematic Orchestra

Find the playlist and more over on Spotify

Carrot Falafel with Sesame Seeds

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Falafel fan I have not always been but I’ve been playing with lots of different variations lately. These have been one of the best. They’re great for a meat free Monday recipe and in trying to include more plant based recipes in your life.

Usually falafel comes fried but I’ve made these by baking them in the oven and they are so delicious.

They’re free of any flour, frying, or grease but they still have a great crunch on the outside, and are fluffy and full of flavor on the inside.

The yogurt dip tops everything off but you can easily have them without.

They’re also great to make ahead to freeze for a quick dinner in the evening, or perfect for a portable lunch.

Makes 16-20 falafel

For the falafel:

1 tin 400g chickpeas

3 carrots

1/3 cup sunflower seeds

¼ cup cashews

2 cloves of garlic, minced

1 egg, lightly beaten

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

¼ tsp turmeric

¼ tsp black pepper

pinch of salt

handful of fresh parsley

4 tbsp sesame seeds

For the yogurt dip:

4 tbsp organic, full fat Greek yogurt (or plain coconut yogurt)

1 lime, juice and zest of

handful each fresh mint and parsley

drop of maple syrup (about ¼ tsp max)

pinch salt


  1. Preheat your oven to 350°F. If you wish, lightly toast your nuts and seeds in a frying pan until fragrant and toasted. Add these to the food processor pulsing until you reach desired texture. Set aside.
  1. Add the carrots to the food processor and pulse. Rinse and drain the chickpeas, add alongside the carrots blending until combined.
  1. Add the nuts/seeds back in, garlic, egg, herbs, and spices making sure everything is blended until incorporated.
  1. Pour your sesame seeds into a shallow dish and taking tablespoons at a time of the mixture, form balls, then roll into the sesame seeds until covered. Pop these on a lined baking sheet continuing until all the mixture is gone.
  1. Bake in the oven for 15-20 minutes. Flip them over after the first 10 so they get evenly crispy on the outside.
  1. While the falafel is baking make your yogurt dip by adding the yogurt, lime juice and zest, fresh herbs, and seasoning to a small bowl and whisk together until combined. Serve with the falafel, warm from the oven.



A Better Brownie

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I may or may not have had these for breakfast…

I’m not saying you should be eating brownies for breakfast, but you could probably get away with it with these ones. That’s because they contain the combination of protein, fiber, and healthy fats with the addition of black beans and avocado. Not only do these ingredients create a great texture, they’re providing you with a host of nutrients.

I’ve found that the key to making good, fudgy, chocolaty brownies is in the baking time. There’s a fine line between baking them for too long and too short of a time; that’s why I’ve left a varied baking time as all ovens differ. I find they’re always best baked a little underdone. You want to check the brownies at 10 minutes, then every few minutes until they’re ready. You’ll know when you can smell them, the edges begin to turn brown, and a toothpick in the center comes out almost clean.

I’ve used the best cocoa powder I can find in the brownies but for the chocolate drizzle, I’ve used raw cacao powder. It takes two minutes to make and finishes the brownies off nicely.

As tempting as it is to enjoy these straight out of the oven, they taste really amazing once they’ve been left to cool and are even better the next day. Pop them in the fridge for an even fudgier treat.


For the brownies:

1 cup black beans, packed

½ avocado

8 Medjool dates, pitted and soaked in hot water for 10-15 minutes

3 tbsp coconut oil

2 tsp vanilla or 1 vanilla bean

1 cup ground almonds

3 ½ tbsp unprocessed organic cocoa powder

1 tsp baking powder

Pinch of sea salt

Optional: Raw cacao nibs

For the chocolate drizzle:

½-1 tsp olive oil

1 tbsp maple syrup

1 tbsp raw cacao powder

Couple of drops vanilla


  1. Pre-heat your oven to 350°F and grease an 8 inch baking dish with coconut oil.
  1. Drain and rinse your black beans and add to a food processor. Drain your dates, and add them, blending until they become incorporated with the beans.
  1. Add the rest of the ingredients, blending along the way until everything is combined. Scrape down the side of the bowl if needed to ensure everything is mixed well.
  1. Pour the mixture into your baking dish, smoothing out the top, then pop in the oven for 10-20 minutes.
  1. While the brownies are baking, make the chocolate drizzle by whisking together all the ingredients in a small bowl.
  1. Remove the brownies from the oven allowing them to cool completely before adding the chocolate drizzle and if you like, some raw cacao nibs. Cut into squares and enjoy.