What a week it's been! With Kiwi friends visiting London and other Kiwi friends getting ready to move back home, it's been a wild affair of busy-ness and reflection, this past week for me.
I can hardly believe how much is accomplishable in just 7 days, but by far my highlights have been:
1. Watching Elliot receive his Lordship title on his Birthday (see photo),
2. Having an 'Iconic London' photo shoot with the amazing Samjhana Moon (more on this soon),
3. Running my favourite class 'Raw Food 101' just yesterday (see photo), and
4. Capturing this picture in my own lounge:
It literally flooded every one of my cells with so much gratitude, it's not even funny. That is Kelly on the left, who you might've e-met in regards to all things 'fun + giveaways + reviews' at Better Raw. And that is Nina on the right, who you might've e-met in regards to eBook affiliates and marketing.
And if you've contacted us via firstname.lastname@example.org, this is Michelle who you would've corresponded with:
I feel so blessed to be surrounded by this amazing team (not to mention 'this amazingly good looking team'!) and to have the most sweet, loving, intuitive, clever and creative girls shaping the Better Raw community with me. It is only because of their generous help, that I can finally focus on bigger and much more important things for you!
One upcoming project is so big and exciting, it scares the bleep out of me. Once I can reveal a little more- you, my friend will be the first to know...
Watch this space :)
But for now, enjoy a recipe, which the girls and I have been loving during our happy and productive Fridays together...
1 medium carrot
1 inch ginger root
big bunch kale (about 100g)
3 cups jumbo oats
optional toppings: fruit, desiccated coconut, goji berries, etc
- Slice all your fruit and and veggies to prepare them for juicing.
- Feed them through the chute of your juicer and stir the juice.
- Mix the juice with oats in a large bowl and leave aside for 10-20 minutes to soak up the liquids and soften into a porridge.
- Serve with fresh or dried fruit.
Tanya's Top Tip: this recipe is best prepared with fruits and veggies which have been kept outside of the fridge for 24 hours. They would be at room temperature and contribute to creating a 'warming' porridge.