Category: Vitamins

A year ago my go-to drink of a morning was a soya flat white from Eat that I would grab on the way into work. Unfortunately, for reasons unknown to me, consuming soya milk on a near daily basis was giving me the skin of my sixteen year old self again (we’re talking serious pizza face.) So I ended up jacking it all in.

I wanted to make a little post about what I love to drink now – there’s no caffeine involved unless you want there to be. The base is simple and can be adapted to your own preferences.

If you’ve read any of my posts rambling on about mushrooms before you’ll know that I am a huge fan of them in a culinary sense. It’s only recently that I have become interested in mushrooms for their medicinal purposes. If you’ve read anything on the internet lately about stress or health you’ve probably heard of “adaptogens” – in herbal medicine this applies to a natural substance that helps the body adapt to stress and normalise body functions (hence the “adaptogen” term.) There are many different adaptogens but the most well known is probably ginseng.

Medicinal mushrooms are considered to be adaptogens and each mushroom has a different function within the body. Brian and I both take a powdered fruiting body (made from the mushroom itself) mixture called Sacred 7 Organic Mushroom Extract Powder.
UPDATE: We now take a different powdered mushroom extract from Four Sigmatic:

This powder contains 10 medicinal mushrooms. This powder is dual extracted and more potent.

  • REISHI – Boosts the immune system
  • TURKEY TAIL – Boosts the immune system – thought to help combat cancers.
  • CORDYCEPS – Boosts the immune system. Increases energy.
  • CHAGA – known as the “king” of medicinal mushrooms. Helps to stimulate and regulate the immune system. Reduces inflammation.
  • LION’S MANE – Boosts memory and brain function. Supports the nervous system.
  • MAITAKE – Boosts immune system. Helps to manage chlosterol and blood sugar.
  • SHIITAKE – B-complex vitamins, magnesium, potassium and phosphorus.

We also add Raw Organic Cacao Powder which has a very high level of antioxidants as well as being a good source of magnesium and iron. Cacao also contains a compound called phenylethylamine which is thought to boost mood and support energy – which is why eating chocolate can make you feel happy!

If you want to learn more about mushrooms in general I recommend checking out Four Sigmatic’s Mushroom Academy which is a free video based course on all things mushroom!

(For the base liquid of this drink I use hot filtered water but have also used black tea and cold brew coffee. If you want a creamier version, replace the hot water with your favourite hot non-dairy beverage.)


  1. Either add all the ingredients to a blender and blend until smooth OR add to a mug and then froth together using a mini whisk like the aerolatte.

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January is one of those tough months. But its also one of the best times of the year! Blood Orange season! I’m using them here with fresh turmeric root to give a anti-inflammatory, Vitamin C and Vitamin A rich juice. It also happens to be a beautiful colour!

If you don’t own a juicer you can add all the fruits and vegetables to a blender and then strain the resulting pulp through a nut milk bag.

This recipe makes enough for 3 medium sized glasses of juice – depending on how juicy your fruit is!


  • 3 medium blood oranges
  • 20g fresh turmeric root
  • 3 large navel oranges
  • 1/2 red bell pepper
  • 1/2 lemon


  1. Peel the citrus fruit.
  2. Add all the ingredients to your juicer and juice on high.
  3. Pour into a glass and enjoy!

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The awesome team over at Teapigs sent us new goodies!

They just released a new line of matcha blended drinks which you can see here. They come in grapefruit, apple and elderflower flavours and each contain one serving of matcha and no added sugar!  If you’re thinking about getting into drinking matcha but are unsure of what to mix itwith this would be a great beginner product to try.

My immediate thought was: MATCHA GREEN SMOOTHIE!


  • 1 carton of Teapigs Matcha Super Power Green tea drink in apple or 330ml/11.1fl oz of apple juice + 1/4 tsp of matcha powder
  • 1 banana, cut into chunks and frozen
  • 1 quarter of avocado, peeled
  • 2 kiwis, peeled and cut into chunks
  • 1 apple, cored and cut into chunks
  • 1 handful of spinach
  • Optional: 1 scoop of your favourite plant-based protein powder (I used Vega’s Vega One in vanilla chai flavour)

  1. Add everything to your blender and blend on high until smooth!
  2. Pour into a glass and enjoy – don’t forget to chew 🙂

Sarah xxx

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I am 100% a breakfast person. If I don’t get my breakfast I am a horrible person.

That being said, I made the decision last week to give up eating bread for breakfast, that bagel every day was getting a little excessive. So now my breakfast is one smoothie! Lately it’s been a green smoothie cobbled together with a bunch of random fruits.

However, this wasn’t really cutting the mustard. My job is fairly active (i.e no sitting down) so I normally get hungry again around 10-11 after my 6:40am breakfast. Cue the snacking. Not so great.

Then two things happened:

The Rebel Kitchen crew blew up all over my Instagram. Anyone who sells a Chai coconut mylk is gonna be my friend for life.

 I found Kathy Patalsky’s post on vegan protein powders for smoothies.

After reading the natural choice for me I was the Vega One powder, I wanted to sample before I committed so I found some cheap packets of the chocolate flavour online.

Vega can boast an impressive set of credentials:

15g of protein (that’s the same as 2.7 eggs!), 6g fibre, 1 billion probiotics, 3 servings of vegetables, 1.5g of omega-3, antioxidants equivalent to 2.7 cups of blueberries and 50% of your RDI of vitamins and minerals.

It’s sweetened with stevia so it doesn’t give you that nasty sugar crash that refined sugar can.

When I was drinking this shake this morning I said to my fiance – this tastes like it’s bad for me. I’m really happy to say it isn’t!


  • Rebel Kitchen’s Chocolate Orange Mylk (200ml) or 200ml of chocolate soy or almond milk + 2tbsps orange juice
  • 1 packet of Vega One Chocolate powder
  • 1 Frozen banana
  • Toppings (optional): cacao nibs, orange slices, walnuts etc.



  1. Blend all ingredients on high.
  2. Pour into a glass and top with cacao nibs.
  3. DON’T FORGET TO CHEW YOUR SMOOTHIE – this helps get your body ready for digestion and means a happy healthier tum!


Sarah xxx

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Summer is here! I hope anyway. I made this shake (I’m calling it a shake because it was so thick I had to eat a lot of it with a spoon) and I had to share it with you!


  • 1 banana, cut into chunks and frozen
  • 280g/10z of mango cut into chunks
  • 1 tbsp maca powder
  • 1/2 cup/4 fl oz  unsweetened nut milk

  1. Put all your ingredients into a blender and blend on high or use the smoothie setting.
  2. Pour into a glass and enjoy!

Sarah xxx

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I love coffee- not to keep me awake but because it tastes so good. This is such an easy conversion of that full dairy filled pud!

Just a reminder our give away to win a matcha kit from Teapigs is on going until Sunday : click through here to enter!

This recipe makes enough plus a little more for a greedy one person! (me)



120g Tofutti Cream Cheese
70g Icing sugar
40ml Soy cream
1/4 teaspoon xantum gum
Serving of Matcha Cream linked here
1 tablespoon Coffee granules of your choice
1 tablespoon caster sugar
Pack of rich tea finger biscuits
Cocoa powder for dusting



1. Make the coffee mixture – in a mug, add the coffee granules and the sugar with about a tablespoon of cold water. Mix then fill the mug up with boiling water. I always add small amount of cold first to ensure you don’t burn the coffee! It will be bitter otherwise. Set aside to cool.
2. Make the matcha cream via here and set aside.
3. Make ‘mascarpone’ cream. Using a hand blender, combine the cream cheese, icing sugar and soy cream together until the lumps are gone. Add the xanthum gum and blend further until the mixture thickens sufficiently. Set aside.


4. Create! Now your coffee has cooled down transfer into a wider bowl so you can dunk your biscuits fully. Break the biscuits into suitable chunks to fit in your desired dish/cup etc and one at a time dunk into the coffee mixture for about 5 seconds then put straight into your dish. Continue to do this until you create a desired layer. Pour a little of the coffee mixture on top of the layer to soak further.
Add the match cream and mascarpone layers as you wish.
5. Transfer to the fridge to chill is essential. The cream and coffee won’t have the same effect if it’s room temperature! Top off with a dusting of cocoa powder.


Becky xxx

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When I gave Becky some of this on Sunday she pretty much freaked out. The world of chia pudding has been revealed! She’s been pestering me to post this recipe since then so here it is.
Makes for a great little breakfast, dessert or sneaky snack.

Did I mention it’s really good for you?

CHIA! MATCHA! A match made in heaven. Antioxidants, chlorophyll, fibre,  complete source of protein, calcium, phosphorus, manganese and omega-3 fatty acids!  Not to mention chia can absorb 9-12 times their weight in water, which makes them great for rehydrating.

Just a reminder our give away to win a matcha kit from Teapigs is on going until Sunday : click through here to enter!


  • 1/2 cup/64g  milled chia seed (or whole chia seeds – confession, I hate the creepy frog spawny texture of whole chia but if you have no problem feel free to sub it!)
  • 1 1/2 tsp matcha
  • 3-4 tbsp agave nectar or sweetener of your choice
  • 2 cups/240ml nut milk (I used soy)

  1. In a small bowl mix together the chia seed and matcha until well incorporated.
  2. Mix in the agave nectar.
  3. Then add the milk and stir to combine. The milled chia seed will make it appear mousse like almost immediately.
  4. Transfer to a covered container and refrigerate over night.
  5. Serve for breakfast or dessert with cacao nibs, granola and fruit!

Sarah xxx

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Pumpkin season will nearly be over soon, so I’m trying to squeeze it in everywhere I can!
This is just an easy lunch recipe for a much needed vitamin pick me up. I’ve been training for races recently and it’s exhausting! Give me all the coloured food.

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For the pumpkin

  • One quarter of a pumpkin, de-seeded and skinless cut into large chunks
  • 2 cloves garlic, crushed and roughly chopped
  • 1/2 fresh red chilli roughly chopped
  • 1 tablespoon chilli flakes
  • 1 tablespoon chilli and lemon spice
  • 1 tablespoon melted coconut oil
  • Salt and pepper to taste (approx 1 teaspoon of each)

For the quinoa salad

  • 2 cups of dried quinoa, cooked to instructions
  • 1 tin lentils, drained
  • 1 tin red kidney beans, drained
  • Juice of 1 lemon
  • 1 tablespoon of olive oil
  • 1 teaspoon salt
  • Ground pepper to taste

Plus broccoli and spinach!

1. Heat oven to gas 6, prep your pumpkin whilst it’s pre-heating.
In a bowl place the chunks of pumpkin, garlic, chilli, spices, salt and pepper and the melted coconut oil. Mix until everything is coated.
Transfer to a baking tray and cook in the oven for 30 minutes until soft/slightly browned.

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2. Whilst the pumpkin is in the oven cook the quinoa.
Mix together the cooked quinoa and the drained kidney beans and lentils. Add the lemon juice, olive oil and seasoning to taste. You may need more salt!

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3. Construct! Chop up your spinach and use as a bed and place the pumpkin, quinoa salad and the broccoli on top. Great hot or cold.

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Becky xxx

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