A new smoothie bowl for Spring

by Christina Agnew,

Radiance co-founder Clare is chief creator of smoothie bowl combinations amongst our team. Here's one that she blended up recently that deserves a spot in your weekly breakfast repertoire.

Blend together in a high powered blender:

250ml coconut water, almond milk or water
1/2 avocado
large handful of raspberries 
handful of spinach 
If you like it a bit sweeter: 2 dates or 1/2 tbsp maple syrup or honey
2 tbsp porridge oats
Arctic Power Berries Blueberry Powder
For topping:
coconut chips
bee pollen
Arctic Power Berries blueberry powder for decorating
extra fruit
Basically whatever you like - get creative! 

Valentine's Giveaway

by Christina Agnew, , link

We're spoiling you this Valentine's Day with an exclusive giveaway featuring our favourite love-inspired goodies. Follow us on Instagram and tag your Valentine to be in with a chance of winning this fantastic prize.

The prize includes:

Raw Halo

Chocolate and Valentine's Day historically go hand in hand! But what if that chocolate was raw, vegan, sugar free and dairy free? We have answered all your prayers with this angelic addition from Raw Halo. Included in the box is a 16 bar gift box of their Mylk + Pink Himalayan Salt, Mylk + Goji and Vanilla and Dark + Sour Cherry and Almond bars – all in their red and pink wrappers they are almost too pretty to eat!

Therapie Roques O'Neil

We have always held a flame (no pun intended) for Michelle Roques O'Neil's exquisite scent combinations (she also designed our bespoke bath salts) and her beautiful candles are no exception. Candles always seem to be the thing we never buy for ourselves but love to receive and they never fail to create a romantic atmosphere.

Too Wordy

Maeve at Too Wordy has become something of a virtual friend of ours. Having admired her beautiful typography from afar, we are now hooked. Turning to her for Christmas and birthdays, Valentine's seemed an obvious choice too. This gorgeous Love print and cards would be a perfect gift for your Valentine or yourself!


Using the precious ingredient White Oil, Gazelli products focus on improving skin’s ability to regenerate itself and absorb nutrients and oxygen. If you've got a big date planned then their Ultra Nourishing Saviour Mask will have your skin glowing in no time. And the rose extract in the Reviving Eye Cream makes it a perfect gift for Valentine's.


Obviously we couldn't finish a gift set without including some juices! You'll receive a box of 6 x 500ml juices of your choice. Our team are happy to help advise you on juice selection if you're not sure what you want.

Head over to Instagram now and enter! The prize will be drawn at the end of Valentine's Day.


Winter warmer with kale and quinoa

by Clare Ward, , link

I love to cook with root vegetables in the winter, there's something very grounding and comforting about eating them.  The kale provides a green nutrient hit and the pomegranate gives a beautiful lift to the dish.


  • 100g quinoa (cooked according to the packet instructions, using either water or homemade stock/broth)
  • 1/2 squash, peeled and deseeded, and chopped into 2cm chunks
  • 4 heads beetroot, tops cut off, chopped into 2cm chunks
  • 1/2 bag of kale (about 150-200g)
  • 1/2 pomegranate
  • 1 tbsp coconut oil
  • olive oil, salt pepper, lemon and tamari to dress


  1. Turn your oven on to 180 degrees. Place a roasting tin with the coconut oil in the oven for a minute until the oil has melted.
  2. Put the chopped beetroot and squash in the roasting tin and return to the oven.  Cook for 30 minutes if you like your vegetables with a firm texture, for 45 minutes if you prefer them a bit softer.
  3. Meanwhile boil a kettle for the quinoa (or get your stock ready if you're using this), then place the quinoa with the water (or stock) in a pan and bring to the boil.  Once boiling reduce to a simmer until cooked.
  4. Cut the pomegranate in half and break out the individual seeds. Put in a bowl to one side.
  5. About 5 minutes before the quinoa is cooked added the kale to a steamer above this pan and let it steam at the same time.  If you don't have an over pan steamer then simply place in a boiling pan and put a small amount of water in the bottom of the pan. 
  6. Place the cooked kale and quinoa in a bowl and toss together.  Next place the squash and beetroot on top of this and top with the pomegranate seeds.  
  7. Dress the dish to taste with salt, pepper, a glug of olive oil, a little tamari (or liquid aminos) and a squeeze of lemon juice.
  8. If you want an additional protein hit you could add some walnuts or feta.

This is a delicious dish for dinner, but is also perfect cold the next day as your packed lunch. 



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