Radiance Competition: De-Stress with Neom

by Rosie Guest,

We've been fans of Neom Organics for some time now, and are often inspired by founder Nicola Elliot, who we intereviewed here. Neom have a glamourous range of naturally sented and organic home fragrance and body care products. Nicola believes that it is paramount to avoid using synthetic products. Using chemically laden beauty products, which can be very harmful to our skin, has unknowly crept into our beauty regime.  

So we are thrilled to have teamed up with Neom and some other lovely brands to give you the chance to win an exclusive Be Kind To Yourself prize package, worth over £2,700. The prize includes home fragrance treats in Neom’s Cocooning scent, an uplifting and stress-relieving blend of mandarin, ylang ylang and chamomile and your choice of one of our expert-curated juice gift boxes. Click here to enter the competition.

Neom are also offering you 20% off your first order with them. Simply use the code: RADIANCE at the checkout.

Terms and conditions: You must sign up for a free account at www.neomorganics.com. The code must be entered into the basket page and applies to full price items only. Postage is not discounted and the code cannot be exchanged for cash value or be used in conjunction with other offers.

Radiance Experts: Christina Howells

by Rosie Guest, , link

We've known personal trainer Christina Howells for several years now. She has made it her business to become an expert in training women's bodies. Recently she has teamed up with fashion sportswear designer Charli Cohen to launch That Girl London, a series of online workouts and nutrition plans. Here, she tells us more about it.

How would you describe “That Girl” to those who haven’t heard of it before?

That Girl is a new online fitness concept designed by women for women. There are two core programmes a year in line with London Fashion Week and additional monthly workouts. Members also receive a menu plan and tips for eating on the go. Blog posts from our favourite collaborators will also offer members advice in areas such as exercise footwear, functional foods, menu planning and juicing.

What made you launch “That Girl”?

Charli and I met on Twitter last November and instantly decided to collaborate on a project. My brand is exclusively for women and offers one to one training with myself. Charli, as well as designing high-end sports wear for women, also offers online training which is an area I wanted to move into so it was a match made in heaven.  Now we are able to offer our skills and knowledge to a huge international audience and grow a global “That Girl” community.

Can you give an example of the type of exercise involved in “That Girl”?

Yes! Below is the gliding lunge pattern. This is my personal favourite working the entire leg musculature whilst incorporating balance, co-ordination and flexibility.


Stand with feet together and arms by your side


1) Step the left leg out to the side in a lunge position, so the left knee bends at 90 degrees, as you sit the hips backwards. The right leg remains straight with your heel firmly on the floor

2) The left arm reaches up and gently back to open the chest whilst the right hand reaches towards the left shin

3) Step the legs back together and repeat the movement stepping diagonally backwards, following the same arm pattern

Repeat 8-12 times on each leg.

What does your daily diet look like?

I start the day with hot water and ginger. Then I make a shake with 1 scoop of Chocolate Sun Warrior protein, a large handful of blueberries, 100g of spinach, half a teaspoon of Organic Burst Spirulina and a teaspoon of maca with Jax coconut water and water. If I am not working, I either have an egg white omelette or yoghurt with pomegranate and chia seeds and a vegetable juice on the side - I love beetroot, kale, celery, spinach, cucumber and more spirulina! I normally grab a double espresso or green tea en route and for lunch it's salad with chicken, salmon or tuna, half an avocado and 3-4 tablespoons of quinoa plus a green juice with celery, cucumber, spinach, kale and lime.

I usually train between 2pm - 4pm. After training I have a protein bar. At 8pm I always eat some green vegetables, especially spinach, kale and broccoli, with white fish. I eat a fillet steak once a week.

My usual snacks on the run are coconut yogurts, natural 2% fat total yogurts (this is the only dairy I eat) or raw coleslaw salad with a few walnuts. I never touch packaged and tinned foods and I don't eat anything which contains an ingredient I can’t pronounce.

What is your own workout routine?

I train hard six times a week. All of the ”That Girl“ plans are based around my favourite moves. I tend to keep cardio to interval training and plyometric and I am a firm believer in using my legs as transport. My conditioning sessions combine body weight training and weights. I am also mad about animal flow.

What is your top tip for keeping the momentum going through the year?

Put your workout in your diary and keep it there. You need to plan ahead when training as it's all too often the thing that gets forgotten. Make it a priority, as it’s your health, wellness and appearance.

Radiance Experts: Michael Isted

by Rosie Guest, , link

We are thrilled to have partnered with Michael Isted of The Herball to create a bespoke herbal infusion especially for Radiance. Here Michael explains a bit more about his background and unique methods.


What inspired you to start creating speciality herbal infusions?

I have always loved drinking plants but felt that the true nature of the plants or herbal teas on offer commercially was hidden and lacked vibrancy. There was no connection between the drinker and the nature in the cup or tea bag. Whilst researching I found that much of the dried herb that comes into the UK is sourced from all over the world and nobody knows exactly when it was harvested or by whom. Take chamomile, for example. Most of the chamomile in the UK, organic or non-organic, is mass produced on farms in countries like Egypt and shipped over to us. That’s not to say that some of it is not good but why is this done? We grow amazing chamomile right here in the UK and across the rest of Europe.

I started The Herball as a way to re-connect people with nature. You can see, taste and identify the plants; we want people to identify with what they are drinking and to feel the benefits of nature on many different levels.

Why are they called infusions and not teas?

As much as I love tea (Camellia sinensis), we create beautiful herbal infusions or what people like to call herbal tea. We do use a beautiful Wuyi oolong tea in our bitters but generally we work with other herbs and plants not tea.

Where and how do you source your ingredients?

We work closely with our growers both here and abroad. We know them personally, they understand the plants, they love the plants they grow and they put their love and devotion back into the earth. There is an incredible amount of good intention in our products this is reflected in the majesty of the herbs we use. We also grow a small amount of the plants ourselves and regularly spend time working directly with our growers. For example the spices in the Radiance Autumn Winter blend are imported directly from very small growers (1-2 acres) we visited last year in Southern India. All herbs and spices we use are grown, harvested and dried from that year, each and every year, so they maintain vibrancy and freshness

Can you tell us a bit about the creative process in terms of coming up with new blends and producing them?

The process is fairly intuitive and obviously dependent on the season and what plants are available to us. It’s about working closely with Mother Nature. The blends are created to reflect the landscape, climate and the health and emotional requirements of our clients. We design blends that take into account our clients' stories, history and vision. It’s a completely holistic approach; there is a reason for each and every herb on an emotional and physical level. The blend must tell a story, take you on a multi sensory journey whilst enhancing mental and physical well-being.

What is your favourite ingredient?

I don’t have a particular favourite, it’s dependent on time of day, time of year, how I’m feeling, who I’m with. There is a plant for every occasion, every emotion - that’s the beauty of it. Of the more exotic plants I have a soft spot for cinnamon (Cinnamon zeylanicum). It's such a welcoming and warming plant with such a diverse range of therapeutic and emotional effects. I’m also enjoying Californian poppy (Eschscholtzia californica) at the moment.

What is your go-to health resource?

Take time to listen to your body, spend more time in nature; the go-to health resource is always close by whether that be a nettle or a dandelion. Love your work, family and friends, drink and eat more plants and spend more time in nature.

What is your vision for 2014 and do you have any long-term goals?

I’m really looking forward to the rest of 2014 to enjoy each and every day working to develop new and exciting ways in which we can enjoy the plants around us. I want to share our knowledge of the plants and show unique, healthy and vibrant ways to integrate the plants into our lives.



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