Friday Foodie: In My Bowl

by Polly N on May 2, 2014

I am really excited today to introduce you to a brand new foodie, Alexandra Dawson who is a Washington based wellness warrior with a BA in Neuropsychology, concentrating in Eating Disorders & Obesity. She’s one very busy lady as not only does she make and blog the most delicious recipes, she is currently a post baccalaureate nutrition and dietetics student. Meet Alexandra…



What are 3 words you would use to describe yourself?

Wellness Warrior, Passionate & Mindful

What does wellness or wellbeing mean to you?

Wellness is a well-balanced and nourished mind, body, and spirit. Our body is one entity; to achieve true healthfulness means conscious and active living, positive, opened, and affirmative thinking, and clean, unprocessed, and mindful consumption.

What was the catalyst that turned you onto living a more natural and holistic lifestyle?

I have always been so drawn to the field of healthcare and wellness, always. Growing up, my mom would make up medical scenarios and we’d pretend the ironing board was an ER table and stuffed animals were our patients; all I’d wanted was to make them feel better. I recently graduated from college with a BA in Neuropsychology, concentrating in Eating Disorders and Obesity. Somewhere along the way I developed a passion for preventative medicine, most specifically the power of unprocessed and natural food and its ability to keep us well. Diet can treat, and most importantly prevent, chronic disease; imagine how many lives can be saved with simple diet changes, crazy! I am currently a full-time post baccalaureate student working towards a BS in Nutrition & Dietetics. I plan on practicing as a Registered Dietician and wellness guru, emphasizing plant based nutrition and nutrition medicine.

You make delicious recipes so what’s your favourite thing to make and why?

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The healing power of deep nourishment

by Polly N on April 29, 2014

Guest post by Elizabeth Butler MSc Dip ION

During the course of my career as a nutritional therapist, working mainly with those living with cancer, I’ve come to believe that it’s not the physical changes we make that matter most to our health, but the way we take care of our mind and emotional wellbeing. This has become so apparent over the years that I now design healthy eating plans with emotional ease and pleasure as the priority ingredients. Far too often I’ve witnessed people suffer negative health consequences as they religiously followed a diet that on paper looked to be highly nourishing but in reality was causing them anxiety and stress.

That’s not to say I don’t place high value on the nutrients in food. But the emphasis is always on how that food, or way of eating, makes a person feel. What’s wonderful is that when we enjoy what we eat our body opens to fully receive the nourishing gifts food has to offer as our nervous systems relax and digestive capacity increases. And interestingly, the foods that ultimately bring people most pleasure are not in fact the sugar-laden junk foods, they are unadulterated foods eaten as nature intended, those packed full of nutrients and naturally occurring vibrant energies. Even die-hard fast food fans will find their taste buds begin to crave the taste of fresh wholefoods after a period of re-education and adjustment. The following quote from one of my clients demonstrates this.

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You may have noticed that I have been posting more cooked recipes lately than I have in the past and while raw food is still a large part of my diet and lifestyle, I like to eat intuitively and give my body what it’s feeling for. I don’t subscribe to any particular food philosophy but choose to listen and follow my inner guide. I’m going to be writing about this in more detail soon as I’ve recently made some surprising additions to my diet that I’d like to tell you about so stay tuned!


I’ve been craving a warming noodle dish just lately so I got experimental in the kitchen and whipped up this veggie noodle curry. If you’re a meat eater, you could of course include that at the beginning of cooking or if you prefer, add tofu or serve it with rice.

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What’s so bad about fluoride?

by Polly N on April 24, 2014

Watch a tv advertisement promoting toothpaste and you’ll hear how fluoride is great for healthy teeth while nearly every conventional toothpaste on the market contains it. Our bodies are constantly bombarded with it from a wide range of sources including drinking water, air pollution, toothpaste, mouthwashes, medicines, pesticide and herbicide residues.


What is fluoride?

Fluoride is a chemical ion found on the earth’s crust. It is found naturally in soil, water, foods and several minerals. It is also synthesized in laboratories and added to drinking water, toothpaste, mouthwashes and various chemical products.

Why is fluoride bad for you?

It is a chemical, which has been used an insecticide, fungicide, herbicide and rodenticide which can cause cancer, depression, Alzheimers, chronic fatigue, osteoporosis, headaches, Down syndrome and eczema.

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Recipe of the week: Chocolate Orange Bites

by Polly N on April 18, 2014

I first made this recipe back in 2010 which is from my dear friend and raw foodist Shazzie. She came up with the recipe for her daughter Evie to ensure she was getting a good concentrated source of protein. I remember making it for the very first time and using my brand new heart shaped dish, which I took to a Noble family gathering along with another cake I made as you can see on the left in the photo below. Yes, thankfully my presentation skills have improved over the years…I hope! ;o)



This time around, I was missing a few ingredients that Shazzie used (including one which offers a large portion of the protein content) so please note this is an adapted version. The recipe does call for some superfoods which you may not be familiar with so click on the highlighted links for more info. If you’d like the full recipe, check out Shazzie’s site and books which I highly recommend.

Chocolate Orange Bites

Melt the cacao butter gently and place into a Vitamix or high-speed blender with the rest of the ingredients and blend until smooth. Pour the mixture (which will be quite dense) into a mould with cling film which will make it easier to take out.

Check out here.

Superfoods can be bought from



Vanilla Cream Chocolate Easter Cups

by Polly N on April 17, 2014

With nearly every shop window displaying baby chicks and chocolate eggs, it’s likely that it will have come to your attention that Easter is upon us! But instead of loading up on sugary milky shop-bought chocolate, why not make your own guilt-free version at home that is not only healthier but actually good for you!?

chocolate cream cups

Raw chocolate is created by cold-pressing the cacao bean, separating the oil from the protein and fibre. The temperature is kept at 120 degrees Fahrenheit or below in order to maintain the amazing enzyme and nutrient content. Gradually the pure liquid cacao butter is drained off and the remaining residue is then cold-ground, fine milled and sifted so that only the finest, most bio-available raw cacao particles are used in the final product.

Cacao contains potent antioxidants that destroy free radicals and is thought to improve heart function, promote general health and can potentially lower the risk of developing disease. Theobromine, naturally found in cacao is a mild, non-addictive stimulant that may prevent depression.

So this Easter, why not swap your sugary shop-bought egg for a vegan vanilla cream raw chocolate cup? Get the recipe below.

chocolate cream cups

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5 Benefits of Pink Himalayan Salt

by Polly N on April 16, 2014

Thanks to a sneaky food industry who repeatedly fail to provide us with chemical-free food, we are forced to play detective to ensure what we are consuming is good for us if we are determined to look after our health.

himalayan pink salt

You may be unaware that white refined table salt is toxic and harmful to the body. It is heavily processed, flash-dried at extreme temperatures and put through a refining process, which turns the salt purple! As consumers are unlikely to buy purple salt, it is then chemically bleached and many other things added which include glucose, talcum and aluminum silicate, which act as poisons to the body. Unsurprisingly, the salt that remains is completely devoid of all nutrients and minerals. Consequently, the body is robbed of nutrients and causes it to retain fluid and become acidic.

Salt has been demonised over the years but the truth is, it’s a necessity for the body – without it, the heart, muscles and brain simply can’t function. Salt is most definitely not the enemy but the type of salt you are consuming is.

The problem with ‘conventional’ salt

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Friday Foodie: Crunchy Nut Granola

by Polly N on April 11, 2014

When it comes to staying healthy and having the ‘right’ foods on hand, it pays to be prepared. Every weekend I like to plan ahead, look at where I’m going and what I’m doing so that I can make sure I have what I need in the fridge to keep my energy and mood up! One of the major benefits I noticed when I changed my diet several years ago was how different I felt in my body eating cleaner more alkaline whole foods.


On Wednesday morning, I began a monster car journey driving from Cambridge to Germany where I will be staying for about 10 days. I’m staying in an apartment with a kitchen in a hotel and while I’m pleased to see there are now veggie options on the menu, last time I was here, the menu was much more limited so I made sure I bought provisions with me.

I’ll be blogging on what I’ve been eating and juicing while I’m here once I get home so for now, I’m sharing my recipe for my Crunchy Nut Granola which makes a great breakfast or go-to snack.

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Friday Foodie: Heather Pace

April 4, 2014 Friday Foodie

Oooh do I have a treat for you today! When I began experimenting with eating just raw food, there were a few sites that I found myself stalking on a regular basis and today, we have the honour of getting to know the brains (and beauty of course) behind one of those sites that is […]

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7 Health Benefits of Bee Pollen

April 3, 2014 Immunity

Ever since I embarked on my wellness journey eight years ago after being diagnosed with cancer, I have discovered a whole new world of fascinating foods that make it so much easier to increase nutritional intake on a daily basis. Bee pollen is considered to be one of nature’s most nourishing foods as it contains […]

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