Where there are Mushrooms there are Fairies...

                                                                                          In the forest...

It must be an Eastern European thing but come every winter, we always go mushroom picking. My love for the fungi family doesn't stem from eating them, in fact I hated mushrooms when I was little. I'm fascinated because they are gorgeous to look at! When you go mushroom picking, they're hiding in obscure places, under logs, pine needles and in ditches. I used to read old fairy tales, my favourite written by Enid Blyton and I admit to this day, I still look for faeries. Folk lore says that where there are mushrooms there are fairies...

                           Saffron milk caps (orange) and field mushrooms (white)

These mushrooms prefer pine forest, not the Australian bush. The locals here don't eat them, no one knows how yum these little things are. My family always pickled them in jars and had them as "zakuski" before a main meal. Russian cooking uses a lot of conserves and pickles because of the harsh climate, food needed to be preserved to last the icy winters.

As I've mentioned before, I'm not crazy about normal mushrooms but THESE mushrooms I am. Firstly, the colour is bright orange and I'm assuming it's the plentiful B vitamins or beta carotene (cannot find enough research to confirm) and secondly, they are TASTY. The goodness of the wild nutrient rich soil, fresh air and deep forest environment is bound to make them have superpowers and not in a magic mushie way ; )

There are sources that say it has very strong antibacterial and anti fungal properties and has been used in the treatment of tuberculosis. These mushies are called Lactarius deliciosus, commonly known as the Saffron milk caps grow in Europe, North America and I'll add some parts of Australia to the list. There are a few variety's within the Lactarius species, the ones pictured considered a delicacy amongst the Polish and Russian.

        Mushrooms at the base of a tree trunk...

                                 Amanita muscaria Fly agaric- Beautiful but highly poisonous,
                                                                                    bright red for STOP!

We call poisonous mushrooms "pagunki" in Russian, meaning bad ones...

Is it poisonous?
Press the head of the mushroom a few times firmly, if it is poisonous it will turn yellow. Non-poisonous mushrooms stay white. Also the scent of the poisonous mushroom will be stronger and not very nice. You can almost smell the poison, whereas an edible mushroom will have a subtle mushroom fragrance like the ones from your grocer.

How to cook with wild mushrooms...

Before going out and picking your own, you must know exactly what you're looking for and if you don't know what it is? Don't eat it! Now that's out the way I can go on with a recipe...

Traditionally they are pan fried gently. I cooked them in coconut oil and serve them over brown rice, buckwheat or over a broccoli mash. Mushrooms reduce in size once cooked, you may need a bit more if you're feeding more than one person. I have also experimented and marinated the mushrooms and used the dehydrator to "cook" them at the lowest possible temperature, so the nutrients are 100% kept in tact.

Saffron Milk Caps with Buckwheat Kasha

Ingredients...

1 to 2 cups of thinly sliced mushrooms (depends how much you want to eat)

1 onion diced

1 clove of garlic (more if you prefer)

2/3 bay leaves

1/2 hot chili

1/2 lemon

4 to 6 tbs tamari sauce

Himalayan salt and cracked pepper

3/4 tbs coconut oil

1 tsp of curry powder

Buckwheat Kasha

1/2 cup raw buckwheat kernels (1/2 cup serves 1 person)

1 cup of water

Method...

1. Heat a fry pan with the coconut oil until hot and gently saute the onions, garlic, chili and curry powder until tender then add the mushrooms and bay leaf.

2. Add tamari sauce and turn down the heat.

3. Add salt and cracked pepper to taste.

4. To get some green power into you garnish heavily with freshly chopped parsley add freshly squeezed lemon and serve over your choice of grains... in Russia buckwheat "kasha" is a popular choice.

Kasha...

1. Bring water to the boil and add rinsed buckwheat kernels.

2. Turn down the heat and simmer gently until most of the water has reduced, stir occasionally.

3. Take off the heat and allow to sit for a few minutes longer, the kernels will continue to absorb the water.

4. Rinse and serve plain or with some added salt, pepper, olive oil to taste.

                                                           Saffron milk caps with buckwheat kasha...

This recipe is so simple. I imagine it was something the peasants, or the poorer class people would have eaten back when times were a lot harder in Russian history. They worked hard and created dishes that were seasonal, sustainable and as nourishing as possible. These mushrooms have so much natural flavour, very little needs to be done hence the simplicity of the recipe. The slight spice and complimentary fresh lemon is just perfect on a bed of kasha. This recipe is to inspire you to use other types of mushrooms in your cooking, I'm sure any wild variety will be just as tasty.

Wild Mushroom and Pumpkin Soup

Ingredients...

3 cups of roughly chopped wild mushrooms

1/2 butternut pumpkin cubed

1 onion chopped

2/4 tbs coconut oil (optional)

1 young Thai coconut (Drain the water and scoop out the pulp and blend until smooth or 1/2 cup canned coconut cream for the super busy)

Freshly grated ginger (powder would be fine too)

1 tsp of curry powder

1 tbs turmeric infused raw honey

Himalayan salt and pepper to taste

Olive oil

Method...

1. Turn on the heat and add the pumpkin, onion, mushrooms and curry powder to a saucepan then fill half way with water (you can fry off this part with coconut oil, if you prefer).

2. Simmer gently until pumpkin is soft and add more water, heat a little more then blend with a hand held blender until smooth.

3. Take off the heat and stir in freshly grated ginger, 1 tbs of turmeric infused raw honey (or plain raw honey), a small amount of coconut cream (because the cream is unheated, it will cool down your soup and dilute it's flavours), salt and cracked pepper and serve in a bowl.

4. Make sure to drizzle plenty of olive oil on the surface of the soup and garnish with something herby and green!

                                 Wild mushroom and pumpkin soup in my favourite Tinkerbell mug!

Pumpkin soup is a hit with everyone, to me it's the winter wonder food. I was inspired (with a good client/ friend- she knows who she is!) by the colour orange. To me orange is a fortifying colour, something that gives you strength and with the warmer months a while away we need the extra warmth and vigour orange sun energy can bring. When cooking this recipe, only use gentle heat. In fact any recipe that calls for heat, use it gently ALWAYS. We want to add warmth to the food, not break it down so there's nothing left! The curry spices, subtle fresh ginger zing and creamy coconut goodness makes a beautiful dinner or lunch on a cold, rainy day. Remember to have your raw goodness too, for digestibility and optimal nutrition enjoy a salad for your second course...

Marinated Saffron Milk Cups

It turns out, these mushrooms are fine, in fact tasty to eat raw! They can be thinly sliced, salted and added to salads or marinated. I used a combination of raw honey, tamari sauce, dill, olive oil, fresh herbs and pink Himalayan salt to marinated theses. I placed them into the food dehydrator for an hour or two, just to soften and I swear this is the BEST way to eat them. I now prefer these mushrooms marinated over cooked. They were fresher, tastier and more nutritious.

                                             Marinated saffron milk cups on a bed of salad... yum!

I finish off my mushroom adventure with a little fairy magic... have a beautiful day everyone!

Raw food class by Remedy Bliss

Remedy in the kitchen

The lovely Remedy Bliss! I had been noticing this lady for a couple years, since I first became interested in raw nutrition. I had come along to Victoria Boutenko's green smoothie lecture when she toured in Adelaide with her daughter Valya and first noticed Remedy organising the event and offering raw food classes of her own.

I liked her, there was something "nice" about Remedy, more so very genuine and had that sparkle in her eye, only visible on the very healthy. Since then I had done some major reading on the subject and had attended David Wolfe when he came around this year and saw her again. This time I was impressed with the organisation of the event. Over 350 people in Adelaide attended (which is quite a lot for conservative little Adelaide) and she had a natural stage presence, which impressed me. So I signed up!

Four 4 hour raw food classes filled to the brim with information on natural health, raw food nutrition, superfood nutrition, recipes and more. Her style is down to earth, eco- friendly and factual. Her advice is delivered passionately, from personal experience, research and straight from the heart. Remedy used to study naturopathy and has been to the Tree of Life Rejuvenation centre in Arizona. For people that don't know the Tree of Life centre is run by Dr Gabriel Cousens, a medical doctor specialising in reversing diabetes and other serious degenerative illnesses. Among many of his treatments, raw food nutrition is the diet of choice, which focuses on green fresh foods and no animal products. Quite literally, people walk out after embarking on a specific program and have reversed their conditions.

The most beautiful sauce you'll EVER taste!

Cashew Alfredo Sauce

My dinner for the evening...

Chia seed, persimmon and passion fruit pudding, with vanilla cashew cream on top!

Some of the raw food recipes covered   

       

Muesli and Granola- gluten free, sugar free, chemical free and 100% raw and delicious!

Vanilla Nut Milk- made using organic almonds and FRESH vanilla pods

Sweet Potato Salad- a different way to use sweet potato, perfect for a BBQ side dish
Green Smoothies- the healthy staple

Green Wraps and Pesto- much tastier and more satisfying than it sounds
Super Food Bliss Balls- my favourite

Chocolate Mousse Parfait- easy win
Almond Dream Truffle- these taste like chocolate crackles (made from Coco pops and served at every birthday party when you were a kid) but BETTER

Thoughts, hikes and healthy chocolate

Out of all of the things you have to dedicate time and energy to, where do you find yourself? Work, family, social life and so forth take a big chunk of ourselves and because we are committed human beings, we make it work but to what sacrifice?

I don't blame how hopeless some people can feel. Imagine after all you do in a day, having to go home and deal with those issues then start thinking about how you're going to achieve what you want out of your body, health and self. Following the very best advice to a T but not seeing the tangible evidence of your efforts.

In an ideal world we'd be working for enjoyment, eating perfectly and ideally and socialising to as much as our hearts content and having the joyful little family around us and completely manageble. Under these conditions our health and anything related to emotions and self esteem would be a breeze. Living with perfect harmony would create just that happy, healthy people. What a world but it's not our reality!

Our reality is what it is. Not to focus too much on the darker side of life but unsatisfactory work situations, sickness and emotional hurdles are all part of it. The darker side clarifys even more clearly what we do want or could have. Given these conditions our health (emotional, mental and physical) is a challenge, just as much as work and family life are. How do you achieve health when all this is going on? Very simple and hard answer is put yourself higher on the priority list.

The only reason why you don't have what you want is because you don't value yourself enough, simple. If you truly valued yourself and treated yourself like royalty then you would have it all. Guilt, necessity and circumstance all dictate upon you from choices and beliefs made earlier in life. My mother always used to tell me "you only look after yourself" and "you are so vain, one day God will punish you." It didn't stop me from looking after myself but it did make me feel guilty everytime I did! These days is obvious my mum's beliefs in putting herself last show, she is in pain and still believes in the same old paradigms. I don't see God helping her out....

Come to terms with what you focus on expands. If you focus on everything else, where will you get the attention you need from? How do you expect to cultivate self love, happiness and make your dreams come true if you don't have the time or energy to do it?

When the world seems to be falling apart, THAT'S the time to be looking after number one. That's when it will really make the difference and you will have the strength, ability and ease to get through whatever it is you need to get through.

Something I like doing that gives me total personal satisfaction is going hiking! I look like like a total dag here but I just climbed a 700mt incline!

Me!

A beautiful reflection, love running water...

 

Cute mushroom

 

Things to do when life throws the unexpected...

* Have a mini morning routine.

This helps sets the flow for the rest of the day...

* Keep a journal.

It can help you process your thoughts and also give you an outlet...

* Eat well and regularly.

Keep food healthy and eat raw chocolate for a natural pick me up...

* Get outdoors.

Helps unclutter your mind and free up a few thoughts...

* Listen to soothing music.

Especially if your mood is low, choose your favourite tunes to help elevate your thoughts.

* Get some body work.

Massage, acupuncture or anything that helps your body to physically relax...

* Aromatherapy.

Is beneficial to the psyche...

Lavender- to soothe

Peppermint- to energise

Rosemary- to switch on your mind

Lemon/ orange/ lime- to refresh and inspire

Fig, Ginger and Raw Cacao Fudge

Another raw chocolate weekend, inspired by sifting through information on the incredible properties of raw cacao. I had fun with this recipe by using cookie cutters to make cute heart shaped pieces then dipped each of them (twice!) in raw melted chocolate. The sweetness is entirely from the Turkish figs, a bit of crunch from their pips and cacao nibs (crunchy pieces of raw cacao bean) and a slight warmth from the fresh ginger. Ginger and fig compliment each other and adding chocolate is the perfect combination. I added maca powder for extra nutrition and the ground pepper for the tinniest spice it could give. The outcome is a very presentable and delicious fudge pieces.

Ingredients...
1.5 cups of chopped fresh figs (organic Turkish)
1/4 cup whole raw cacao beans or nibs
2 tbs fresh grated ginger

5 tbs maca powder

pinch of Himalayan seasalt

Freshly ground pepper

Chocolate coating...

1 cup of grated cacao butter in metal bowl

1/2 cup raw cacao powder

1 tbs raw honey

pinch of Himalayan sea salt

Method...

1. Place all ingredients in food processor and process on high untill well combined and doughy in texture.

2. Press the mixture into a pan (lined with baking paper) at about 3 cm thick (or as desired, no rules).

3. Use cookie cutters to cut out shapes, this takes a bit of effort.

4. Place on a plate in the fridge until chocolate is ready.

Chocolate coating

1. Place cacao butter into a metal bowl over a saucepan with a 1/4 amount of water heated until steaming.

2. Turn off heat and place the metal bowl over the saucepan, stir until melted.

3. Add the cacao powder, salt and honey and whisk it in until smooth.

4. Take off the heat and let sit until it starts to thicken slightly.

5. Use a fork to genty dip the cooled fig cut outs into the chocolate and place on backing paper.

6. Can double dip if desired!

Left over chocolate

You will always have left over chocolate and it's such a waste to throw any away because you don't know what to do with it. This time I poured the left over melted chocolate in little coloured mini cups. They set nicely and are perfect for a little afternoon or after dinner chocolate hit. 100% total raw, organic chocolate!

Don't be scared of a little oil

I use oil everyday and I use as much as I like... on almost everything I eat. Most people would be shocked to see me dowse my food liberally and without guilt. There was a phase (and still is to a certain degree) of low fat being promoted as healthy and the key to losing body fat. Many products in the supermarkets have the low fat label and you can almost ensure it'd have a high sugar content. It's been many years since I've even looked at these products. There is no contest between packaged dead food and fresh food.

Even though I use a lot of oil, there is a catch on how I use it with my food. I never heat my oils and I rarely (if ever) eat it from an animal source. Not everyone is vegetarian but in general everyone should limit the amount of animal fats they consume. Over time heated oils cause inflammation in the body. The process of cooking oils destroys its molecular structure, causing oxidation and making it difficult to digest. Roasting nuts and seeds also destroys the delicate oils leaving them tasty but useless for the body. Occasionally I'll make soup, instead of cooking with oil, I'll add a tablespoon on top when it's cooled. this way it sits nicely on top and has fresher taste.

Oils are made from chains of fatty acids, they are called essential fatty acids (EFA's) because the body cannot synthesize them. Essential fatty acids are needed for many functions within the body and need to come from our food. There are 2 types of EFA's omega 3 and omega 6 (saturated fat is not considered essential).

Functions of EFA's

Healthy hormone balance

Nutrient uptake (fat soluble vitamins need a fat carrier in food for absorption)

Clear skin (acts like an moisturiser but from the inside, the body uses oils you eat to lubricate and clear the oil glands in the skin and also soothe ezcema or dry skin conditions)

Affects inflammation and cellular health

Cardiovascular health

Body fat percentage

Pregnancy and foetal development

Best sources of EFA's

Cold-pressed olive oil, olives

Avocados

Almonds

Walnuts (contains omega 3)

Cashews

Brazil nuts

Pumpkin seeds

Sesame seeds and paste

Sunflower seeds

Chia seeds (contains omega 3)

Hemp seed (contains omega 3)

Flaxseed (contains omega 3)

Deep sea fish (contains omega 3)

Coconut oil (considered saturated but has many underestimated health benefits)

What are trans fatty acids?

Trans fatty acids (trans fats) are made by hydrogenation of liquid (omega 6) oils and turning them into a solid form. They extend the shelf life of many products (biscuits, pastries, crackers, fried foods and margarine's). Eating foods with trans fats increases blood LDL-cholesterol ("bad"), decreases HDL cholesterol ("good"), and raises the risk of coronary heart disease. These fats are unsuitable for the body in any amount.

Ways to include EFA's daily

1. My favourite way is drizzled over a big salad or vegetables, using cold-pressed organic olive oil

2. Making a nut/seed mix, bliss balls (perfect for 3pm peckish hour), or on top your morning muesli

3. Use a little coconut oil in your smoothies or add whole almonds and some seeds if your blender is high powdered enough

4. Make dips and pesto using avocado, nuts and seeds (used for sandwiches, crackers, veggie sticks and BBQ's)

Bliss balls

I love bliss balls! They're so yummy, versatile and easy to make. I was planning on making a date and cashew based raw cacao one but while shopping at the organic shop there were no dates, terrible! My date/ cashew/ cacao recipe is a staple and nothing ground breaking but it is one of my favourites. So, I had to create something different. I decided to use goji berries, sultanas and walnuts as my base and add a pinch of cayenne pepper and cinnamon to warm it up and give more kick to my humble bliss ball.

Ingredients...

1 cup rinsed goji berries

1 cup sultanas

1 cup walnuts

1 tbsp water

1 tbsp raw cacao powder

1/4 cup desiccated coconut

Good pinch of cayenne pepper and cinnamon

pinch of Himalayan salt

Chocolate coating...

1 cup of grated cacao butter in metal bowl

1/2 cup raw cacao powder

1. Blend the goji berries and sultanas, water, salt, pepper, cacao powder and cinnamon until it forms a chunky doughy consistency (Goji berries are tough so rinsing is just enough to soften, soaking will make them too squishy).

2. Add coconut and blend a little more, add walnuts and blend until in bite sized pieces.

3. Roll spoonfuls into balls (as big or as small as you want) and put them in the fridge to cool.

4. Heat water in a small saucepan until steaming and place the cacao butter in metal bowl over the top of the steam. It's important to not let the water boil and to only heat enough just to melt the butter down.

5. Add the cacao powder to the butter and stir in, once melted take of the saucepan and let sit for a minute or two.

6. The balls should be cool so the melted chocolate will set nicely. The chocolate mixture needs to be slightly thickened from sitting aside for a while.

Even my 10 year old God-son loved them!

Carrot, coriander and sesame salad

The nutrition community is always on about greens but instead I'm including a carrot salad. Perfect for BBQ's and side dishes for those that prefer it that way.

Ingredients...

2 cups grated carrot

1/4 cup of chopped fresh coriander

1 small clove of garlic, chopped finely

1tsp camu camu powder

Sesame seeds

Olive oil, fresh lemon or lime juice

1 tsp curry powder

Ground pepper and Himalayan salt

Method...

1. Grate the carrot and add coriander, garlic, salt, pepper and curry powder.

2. Mix it through and add sesame seeds, just enough so there is plenty in the mix but not over bearing.

3. Drizzle plenty of olive oil and lemon juice on the salad and mix through... serve!

So simple but so satisfying. Carrots have a sweet taste and compliment the curry and coriander flavour. High in beta-carotene this salad is excellent for the skin, eyes and hormones. The olive oil is the fat carrier for the vitamin A, only absorbed with fats. I like to have it along with a garden salad or steamed broccoli, the greens compliment the orange. Camu camu powder adds a slight tang to the dressing and a vitamin C boost, making this salad even better for the complexion.

Avocado Dip

Guacamole/ avocado dip it's seems the same to me. Avocado is a God send, the yummiest and most versatile "fruit" rich with omega 6 essential fatty acids. It's creamy, super healthy and super popular. Again, my recipe is nothing new and ingenius but a little spin on it, gives a tangy taste, perfect for dips, crackers, spreads or a dollop on your salad or vegetables. I was able to use such a small amount because I used my Tribest Personal Blender, pefect for small servings.

Ingredients... to serve 2
1 large ripe avocado
1/4 cup capers
1/4 of a white/ brown onion chopped very finely
1/2 lemon juiced
Himalayan or celtic salt
Ground pepper
Method...
1. Spoon the avocado, capers, lemon juice and salt into the processor/ blender.
2. Blend until creamy then stir in the finely chopped onion and place into serving dish.
3. Ground black pepper on top and enjoy.

I like a light, creamy consistency. Many recipes prefer leaving the avocado chunky, which is also nice but for me the tiny chopped up pieces of onion give a slight crunch to it.

Kombucha the weird and wonderful fungus

My first batch of kombucha was a success! The first sip gave me a shock because it was so good! Not that I was expecting it to be bad just that it's a powerful drink. Visually while making this batch, it didn't look very appetising, let's face it... it's a fungus!

What is kombucha?

To those who don't know, kombucha is a fermented tea drink which cultivates many nutrients such as live enzymes, probiotics and antioxidants. The kombucha culture has been used for hundreds of years all throughout Estern Europe and Asia. Also known as an ancient Chinese elixir.

What are the health benefits?

The digestive tract has a huge role to play in the immunity of the body. Good and bad bacteria live in the bowel to carefully keep the balance of the digestive flora. Kombucha contains yeast (not ideal people with candida) and works by supporting the bowel by adjusting the pH and making it slightly acidic.
Kombucha's effect on the digestive tract is meant to be cleansing to the liver, kidneys and digestive tract.

My initial concerns with this drink was the sugar content. Basically the sugar is the food for the fungus and the longer you leave it the less sugar it contains. The sugar is converted by an enzymatic process, living chemical reactions that make this drink a healthy elixir. This tea will turn into vinegar if left long enough, so 7-10 days is ideal.

My own experience with kombucha being my first day drank a glass and it tasted beautiful. It was tangy, naturally bubbly and had a nice golden colour to it. It's not a beverage to drink quickly, more like something to sip on. The feeling it gave me was very satisfying. I can only describe it as relaxing, refreshing and cleansing. I have read many claims on kombucha (the miracle fungus) and honestly didn't know what to think about them. Apparently, improving the health of the cardiovascular system, cholesterol level, liver, kidney, anti-cancer claims and many more. Now I won't and can't verify these benefits but I can certainly vouch that this drink IS detoxifying, it will stimulate the kidney function. It will help stimulate the digestive organs and improve their daily function and it gives you a feeling of relaxation as well.

I used organic green tea, organic sugar, filtered water and the kombucha fungus (jar and muslin cloth)

Kombucha recipe

4 - 6 Tea bags (use black or green tea)
4 litres ( 140 fl oz) Filtered water

300 grams (10 oz) Organic white Sugar

1 Kombucha tea fungus (google for a source in your area, cheap little things)

400 ml (1 3/4 cup//14 fl oz) Kombucha tea (mother tea), from your last brew or obtained with the mushroom / fungus - If you don't have enough mother liquid use 1/3 cup of good quality apple cider vinegar. Using the vinegar may take it longer to brew.

Boil the water and brew the tea then remove the tea bags and dissolve all the sugar and let cool (to room temperature). Pour into glass or ceramic fermenting jar. Add the fungus and mother tea to the jar. Cover with muslin cloth and leave it alone for one week in a place free from contaminants such as mould, cooking fats etc. If the fungus is getting old expect it to make a baby, which will sit at the top of the tea. Gently seperate them when the tea is ready.

Note* Don't touch the fungus with any metal or it may weaken.

Water is not the same without a little magic...

Every health conscious person knows we are made up of at least 70% water and how important it is to hydrate your body. Ideally we would drink from fresh springs or underground sources but our city lives don't give us this opportunity. The easiest and cheapest way to stay cleansed and hydrated is through filtered tap water but even this has its fall backs. Many of the naturally occuring minerals are removed from the water, leaving the basic source plus a little extra.

Minerals are important for our health. They come from the soil and are absorbed by the plant life (except in over-farming instances) and then we consume them, ideally fresh and raw to gain the most health benefits. Minerals also leech into water supplies but when treated for sanitation reasons, we gain many benefits but lose them at the same time. This is how we get much of the soils goodness, through our plant life and drinking water, so in my opinion looking after soil supplies is an environmental priority.

This post is about remineralising your water and adding extra health benefits to it, so it is more easily absorbed and more enjoyable to drink.

I use a 1.5 to 2 lt glass jar to keep at my desk and in my kitchen. I swear by this water, I can't stand drinking straight from the filter tap or bottle anymore. I call it my "magic water" but really, it's a version of living water. Natural pure water sources contain elements important for good health. Minerals, plant life, flower pollens and exposure to air and sunlight makes living water sources considerably different. These days having a fresh source is limited for most (not impossible!) so I've come up with the next best thing.

Things to add to your water...

A pinch of celtic or himalayan crystal salt, *MSM powder, a 1/2 tspn bee polen, any fresh cutting of herb (mint, a twig of rosemary, parsley). I'll use any thinly sliced fruit like lemons, orange or apple and even add flowers such as rose petals and lavender. Sometimes I may include a shot of unsweetened birch juice (the Eastern European in me) and when detoxing, I'll use homeopathics to work on the lymphatics, liver and kidney metabolic pathways. Encouraging a healthy and clear cellular matrix. If desired add a teaspoon of raw organic honey and you have a pure diluted electrolyte replacing fluid.

The main benefit I've noticed is better tasting water and more enthusiasm to drink it. It hydrates my body more and I can tell the difference because straight from the filter or bottled water seems to go straight through me. Better skin, energy levels, mood and normal appetite, with very few cravings.

*MSM powder, a natural organic form of sulphur which is made from fruit and vegetables. It is a great tissue cleanser but also has synergistic properties with every other supplement.

Water as an element represents feelings and emotions. It's the ever flowing, unstoppable aspect of a human and the most influential part of our 'being'. Real motivation comes from emotion, positive or negative. The things we really want in life come from how we feel. Like a river, our emotions consistently bubble and flow and when they become stagnant we can cultivate negative ones. Stagnant feelings in your love life, work situation and any other aspect of your life can create negativity that if ignored, gathers momentum. Being around water and drinking it is important for your emotional health. How much happier and clear headed do you feel after a swim at the beach? If I'm stressed having a warm bath or shower with essential oils and a candle lit can be enough to soothe my nerves. Water can be frozen as ice or boiling over, it can drip away for years at stone and carve away a hole. Our emotions have as much impact on our body, how do they flow for you?

It's OK to be different, get acquainted with the Earth

My inspiration for this post comes from a good friend of mine whom, I've known for over 10 years. I would say we are opposites but have a mature acceptance for each other. We respect each others differences and that (including how much I value and appreciate her friendship for all these years!) is how we function well as friends.
This lady is a driven, successful, career orientated person. Her goals in life are to be satisfied in all areas of her life, including health. Up to this stage, health and fitness would be the hardest thing for her to perfect. Like many people in the same boat, health, diet and wellbeing is the most sought after yet most difficult to achieve.

She has come to the point where no amount of exercise will equal the body you desire. You need to get the basics, right down to the cellular level right, before the rest falls into place. This comes down to diet. My friend is trying to make her own food and work out what's best for her body. To me it comes as second nature but for her it's a whole new way of living. No restaurants, no bought lunches or iced mochas (she had to give up those!). In her line of work or social circle this isn't considered normal or fashionable.

My point for this post is that it's OK to be different. It's fine to make your own lunch/ dinner/ snacks, choose what you want in it and have the control of what it tastes like. It's cool to choose what style clothing you wear, how you wear your make up, what car you want to drive and what job you want. It's even better to have the choice to vote, or not too, or to believe in what you want to believe.

Society will continue to dictate on what you should be doing, what's considered more fashionable etc. but at the end of the day, if what you're doing isn't working, it's because it's not!

Being healthy and searching for more in life sets you apart from the rest. Whether you realise it or not, people will pick it up intuitively. I'm so involved with my life and self (some would call it selfish but I call it being responsible for myself) that I don't realise how people may see me. The occasional comment "you really walk your talk or you glow with health" is enough for me to stop and appreciate what I'm doing and how it inspires others. This is even more reason to keep it up.

The most brilliant and life changing people in history have always been "different" or even considered crazy. Breaking norms, challenging behaivour patterns, thoughts and ways of being are all important for personal growth. Choosing not to follow what the media advertises, the foods, the needs to fulfil, help you achieve your personal best because YOU have the choice.

I recently watched a program on pesticides and its detrimental effects on our health, the effects so extreme, that small villages in India have deformed children. I realised I have to get more serious about organic food, I always chose organic over conventional but never 100%. We hear so much about organics, I guess we've heard it all before. It's not OK to have our food sprayed with poison, not for any reason.

I figured this is a good reason to get more acquainted with the Earth and begin a garden this weekend. Starting small, so I can learn and it be easy to maintain. The plants of choice being lettuce (a couple varieties) plus kale (Russian red!) and a couple garlic's to experiment with.

The garden!

Lettuce grows all year around. It can be planted in pots or straight in the ground and as long as it gets sun, water and love, you'll have a healthy supply of fresh greens to add to your daily salads.