Juice Wellbeing Retreat with Silver Linings

by Christina Agnew,

We're thrilled to have collaborated with Silver Linings to invite you to the ultimate wellness retreat in January 2016. Hosted at the incredible Kamalame Cay private island in the Bahamas, this retreat will be led by world class holistic therapists and feature a Radiance juice menu. Check out the beautiful brochure here.

Bookings are being co-ordinated by Jackie at the brilliant Mr Sykes Modern Concierge. For further details please call him on 0207 060 1060 or email kj@mr-sykes.com.


New Radiance Bath Salts

by Christina Agnew, , link

The must-do to stay warm and comfortable when cleansing through the colder months is a warm bath. So we're thrilled to have collaborated with world-renowned aromatherapist Michelle Roques O'Neil to create our new Radiance Bath Salts

 

These therapeutic Himalayan cleansing salts have been designed as a completely bespoke accessory for Radiance cleanses - get your hands on some now as they're not available anywhere else.

Michelle has created an unique blend of essential oils to support the detox process while restoring energy levels, easing aching muscles and uplifting your mood. Perfect with any cleanse this Winter.


Pumpkin leftovers nourishing soup

by Clare Neill, , link

If like us you've got loads of leftover pumpkin after Halloween then here's the perfect way to use it up. A quick, easy soup that's beautiful colour shows it's packed with health-giving nutrients. Blend it super smooth and enjoy!

 Ingredients:

  • 1 ltr stock 
  • 1 large onion finely chopped
  • 2 cloves garlic crushed or finely chopped
  • 1 stalk celery sliced
  • 1 carrot chopped
  • 1 large edible pumpkin chopped into 2cm cubes (or if you've scooped out the flesh for your halloween lantern then just roughly chop this.
  • 1/4 tsp dried chilli (optional)
  • 1/4 tsp smoked paprika (optional)

Method:

  1. Place 1cm of water in a pan on a medium heat.  Add in the onions, garlic, celery and carrot and leave to cook for five minutes with the lid on, ensuring that the pan doesn't run dry.
  2. Add the stock and bring it to the boil. 
  3. Add the pumpkin and chilli/smoked paprika (if using) and bring back to the boil for a minute and then reduce to a simmer for 20 minutes or until the pumpkin pieces are really tender.
  4. Take the pan off the heat and either pour the contents into a blender or use a hand blender and blend until a smooth consistency.
  5. Check the flavour and season to your taste.
  6. You can also add a dash of olive oil or some yoghurt and then sprinkle with a little smoked paprika.


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