I have been drinking Kombucha in festivals and from health food stores over the years and always thought making it took being a domestic goddess or a mystical genius. The culture sounded foreign, the brewing sounded like it needed watching closely and the amount produced seemed like little payoff for the work involved. I was delighted when my little sister arrived in Cyprus with her scoby. Carried in a zip lock to Cyprus. Under her watchful eye I started my fermentation proce

For those that have known me when I was younger you may also remember the kitchen is not my natural domain. I was much more a bar and restaurant girl preferring to eat out then cook. Whilst at Uni my favourite meal was crunchy nut cornflakes with yogurt on top. I'd have this for dinner and somehow think it was a good option. I traveled extensively after university and never had a kitchen at hand. Forward wind 25 years.....I am making almond milk, creating vegan ice pops for a

I am writing this as I look out over the Med. My toes are wriggling in the warm sand, the sea is a soft lavender blue in front of me, stretching out as far as the eye can see. It's early, the sun has not peeked over the horizon but already the day has some warmth. A promise of what is to come. I hear nothing but the sound of the waves lapping the shore. My mind recalls the events of this year. It's been a year of growth and transformation, a year filled with discovering, lear

It`s Time to Stop Using Plastic Drinking Straws It’s been an amazing month. Hopping into my convertible jeep, pushing the roof back, wind in my face, hair streaming out behind me. Skin glowing, face tanned, large aviator sunglasses on. Feeling strong, powerful and able to take on the anything. My wheels have given me freedom and I’m solar powered. Wired to the world and the energy pouring into me from mother nature I leave the main tarred road and get off the beaten track. I’

INGREDIENTS 1 cup kale leaves 1 cup almond milk 1 banana, sliced (half can be frozen for extra creaminess) ½ avocado ½ cup ice ½ cup raspberries 1 kiwi, sliced 1 tsp chia seeds PREPARATION Blend the kale, almond milk, ½ of the banana, avocado, ice, and chia seeds until smooth. Transfer to a bowl and top with the raspberries, kiwi, remaining chia seeds, remaining ½ banana Enjoy immediately!