10 Years of Radiance

by Holly Wood,

This year marks our tenth anniversary celebrations, and what a decade it has been. From humble beginnings in 2009 when Radiance was founded by Clare and Christina, to our custom web platform and through to the present day, we’ve packed the last decade full of milestone, advancements in our juicing technology and always putting our customers first.

Look at our brand’s evolution through our infographic.

10 Years of Radiance Infographic

Today – we strive to produce the best quality, most nutritious and freshest organic juice cleanses available to the UK market. We pride ourselves on supporting our client pre, during and post cleanse to ensure their results are a long-lasting investment, not a quick fix.

Recipe: Simnel Cake

by Holly Wood, , link

Nothing screams Easter more than Simnel cake. We’ve found this amazing recipe from Modern Baker: A New Way to Bake by Melissa Sharp and Lindsay Stark, and it couldn’t be more perfect. Using unrefined sugar as well as spelt flour and superfoods too, it’s Simnel cake but not as you know it.

We’d love to see your culinary creations so make sure to tag us on Instagram in your Simnel cake pictures. 


  • 175g unsalted butter
  • 175g coconut sugar
  • 3 free-range eggs
  • 175g spelt flour
  • 175g sultanas
  • 90g dried cranberries
  • 30g dried goji berries
  • zest of 1 lemon, grated
  • 2 tsp baking powder
  • 1 tsp mixed spice
  • ½ tsp ground turmeric
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp freshly ground black pepper
  • pinch of salt

To decorate:

  • Raw marzipan (see below)
  • Honey or melted butter (for brushing)
  • Edible flowers, such as nasturtiums and violets

For the raw Marzipan:

  • 340g ground almonds
  • 3-4 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2-3 drops of almond extract (optional)


  1. Preheat your oven to 170C/325F/Gas 3 and line a 20cm round, deep, loose-bottom cake tin with baking parchment.
  2. Put all the ingredients into a large bowl. With an electric whisk, beat them together until well combined.
  3. Pour the mixture into the prepared tin and smooth the top. Bake for 1 ½-2 hours until a skewer inserted into the middle comes out clean.
  4. Leave the cake to cool in the tin for 10 minutes and then turn out onto a cooling rack.
  5. Make the marzipan. Mix all the marzipan ingredients together to form a dough. Wrap in greaseproof paper and chill until ready to use.
  6. Roll out the dough between two sheets of baking parchment to a thickness of 2-3mm. You don’t want to use flour to stop it sticking to the surface, and the paper will also make it easier to pick up.
  7. Once it’s cool, use the cake tin as a template to cut out a round disc of raw marzipan.
  8. Brush a little melted butter or honey over the top of the cake and lay the marzipan disc on top.
  9. Use the remaining marzipan to make 11 equal-sized balls to decorate the top of the cake. You can use honey to stick these on as well.
  10. Top the cake with edible flowers such as nasturtiums and violets.

Limited Edition - Easter Box

by Holly Wood, , link

We all know that Easter can be a time for indulgence, but what if you could have all the enjoyment and deliciousness of the holiday without the guilt as well! The whole Radiance team loves the odd chocolate treat, but no one wants a sugar hangover.

Introducing our Limited Edition - Easter Box



Containing the Simnel Cashew Milk, Cacao Cashew Mylk, Vital Green and our popular Juice Shot No.2, it’s a perfect gift box for the Easter period. Plus, we’ve teamed up with organic and vegan chocolate brand Ombar to offer a free gift box with every purchase. The exclusive gift box contains four Ombar bars to try from Coco Mylk, Coconut 60%, 72% Cacao and 90% Cacao.

A special treat for a loved one or for yourself, take advantage of our Limited Edition - Easter Box and click here. Stocks won’t last for long so secure your Easter treat today.


Established London 2009
100% Organic Cold-Pressed
Delivered across the UK