Hey guys! Thanks for letting me have a little mini meltdown last week. I’ve been getting back into the zone this week – the Headspace app has been a lifesaver (get it if you don’t already!). This week has been pretty hectic too with The Yoga Hero Yoga and Wellness Fest, The Welltodo London Life Series event, and Morning Gloryville all in the space of 4 days! Woof!! BUT, it was so great to get out there and talk to you guys IRL.
While I was down in London on Tuesday I took myself for lunch at Raw Press on Dover Street for lunch. I was a little suspicious when I had to go underground to get into the place, but the space was really cool, and the menu was spot on. I was actually pretty bummed that I hadn’t come for breakfast because they had a sweet granola bar where you can pick from all kinds of toppings, avocado toast, acai bowls, and superfood porridge.
Anyway, I ended up getting a couple of their salads and a number 1 juice (Supergreens). The salads were a kale with a balsamic dressing, spiced almonds, figs, and big fat juicy cherries and a shaved fennel and pickled beetroot, with watercress, dill, grapefruit and a chilli citrus dressing. No usually into fennel but this was all kinds of tasty and I was so excited to find salads with loads of flavour, something that’s harder to come by in Leeds. If only the juices didn’t cost the GDP of a small island.
Dave said I should get a train beer for the ride home, but I went for a number 8 (Almond Mylk) instead. Pretty pleased with my choice and will for sure be back for brunch when we move down to London. Dave will complain about how spenny everything is, but then I’ll remind him how I moved down there for him. Trump card.
I also took a little trip to Planet Organic, which was dangerous. I’ve started noticing more Planet Organic products in my local health food shop, and have had a few bits and pieces in LifeBox and wanted to go check it out for myself. I stocked up on some Love Kombucha, and some Doisy and Dam chocolate (how great is that packaging). But nothing compares to the jars of raw Planet almond and chia butter – it’s like crack and I have a problem. Someone should really ration it out to me.
Later on, at the WTD London event, Renée Elliot, the founder of Planet Organic spoke about how she built her business up, some of the struggles she faced, including breaking up with her business partner and having to go to court over it, and how she wouldn’t have changed any of it. She is one impressive and inspirational lady and at the end of her talk she quoted Mary Oliver:
“What are you going to do with your one wild and precious life”
Girlfriend also talked a lot about looking back on your life when you were on your deathbed and being satisfied with what you had done with yourself – both professionally and personally. Pretty morbid, but the point was well received so make sure you take time this weekend for things that make you happy, keep you healthy, and with the people you love (awww). I’m looking forward to (maybe) taking a bit of a break this weekend, getting outside, and seeing some friends.
So, in the spirit of taking care of yourself when the going gets tough, I wanted to share this super easy, super quick, super simple, black eyed pea salad recipe. So easy, you can knock it together in just a few minutes, and makes a good lunch or dinner. I originally made it to go with Sarah’s chilli courgette bread, but I think it would be great with a baked sweet potato too.
And this is really just an idea, you can customise it however you like it. Mix it up with some different veg, or use another herb, like mint or coriander.
Beans are great for helping you feel energised all day long, so you can get shit done. I used canned beans here because they’re quick and easy. I usually use dried when I have time to prep them, but when you’re hella busy, canned beans are totally fine. Nutritionally speaking, dried may be a tiny bit better, but if you use the soaking liquid from the canned beans (where a lot of nutrients escape in) a stew or sauce or something, they’re essentially the same.
- 2 Cans black eyed peas (no salt/sugar added), drained
- 1/2 cuke, diced
- 1/2 red onion, diced
- 1/4 cup fresh dill, chopped
- Juice of 1 small lemon
- 1/2 tsp. cumin
- Few glugs of Cholula (optional)
- S&P to taste
- Add the beans, cuke, onion, and dill to a bowl. Mix the lemon juice, cumin, hot sauce (for a little kick), and S&P to a small bowl and mix together. Pour the dressing over the bean mixture and give it a little stir to make sure everything is coated. BOOM, You’re done.
Serve on its own or with a baked sweet potato, or over some warm quinoa.