Radiance - The Juice Cleanse Co.

At Radiance, we recognise that seeking optimum health is about being balanced, realistic and honest. We know that there is no one-size-fits all approach to wellbeing; we are all different and therefore our approach to health needs to be personal and holistic. Following sensible guidance and expert tips can be part of the picture but it’s also vital to understand your own body and what makes you feel good. 

This is where the much talked about philosophy of intuitive eating comes into play. Despite the fancy name, this approach to what we eat is straightforward at its core. It’s about simplifying your approach to food and eating in a way that is more mindful by listening to your body.

 Many of us live on autopilot and are eating certain types of foods or at particular times of the day without really thinking about whether that fuels us in a satisfying and healthy way. This includes not being in tune with genuine hunger and therefore overeating, or not giving our digestive system sufficient rest between meals.

 Instead of feeling confused by constantly changing advice about what we supposedly should or shouldn’t be eating, the intuitive eating approach encourages you to listen to your body as the starting point for which foods suit you best.

 One of the benefits we most appreciate with a cleanse is that it provides the space to step back from ingrained eating habits or food crutches and then to reintroduce foods in a mindful way. This allows you to focus on which food and how much of it is making you feel your best. It’s really not about weight but rather about body respect and self-compassion.

 What are the main principles of intuitive eating?

 Although this is not a diet with rules to follow, some pointers to keep in mind are:

• eat when you feel hungry and stop when you feel full 

• don’t eat because of stress or other emotions - try going for a walk or using another strategy instead

• no foods are ‘forbidden’, although be honest about what makes you feel good not just in the moment but in the hours or days after eating

• focus on your meal and savour what you are eating, rather than mindlessly eating while watching TV or when on the move

• honour the fact that we are all different shapes and sizes and that you are eating for health rather than to look a certain way.

 Take-home messages

One of the pioneers of intuitive eating, Elyse Resch, M.S., R.D.N., a dietician and eating disorder specialist who with Evelyn Tribole, M.S., R.D.N., first published “Intuitive Eating - An Anti-Diet Revolutionary Approach” in 1995, was asked recently why she thought the approach had become so popular. She said: “It’s liberating. The less you’re worried about doing something wrong in your eating, the more tuned in you are to your own body. It opens this space for bringing more meaningful things into life, when you take out that one huge piece that’s on so many people’s minds.”

 It may take time and practice, but developing a less fraught relationship with food will be better for your body and your mind in the long term.

References

 What the Dietitians Who Invented Intuitive Eating Think About Diet Culture Today, https://www.self.com/story/evelyn-tribole-elyse-resch-interview

 https://www.intuitiveeating.org/resources/studies/ 

As the nights draw in and autumn morphs into winter you would expect our quest to eat as seasonally as possible might be slightly limiting. That is definitely not the case! Suprisingly November brings a rainbow of colours to our plate with deep red cabbage, vivid carrots, rich sweet potatoes and bright citrus. 

Fruit is a bit more scarce this time of year with the exception of apples and pears but there is plenty of veg readily availble to be enjoyed. 

Fruit In Season In November

• Apples
• Pears
• Quince

Veg In Season In November 

• Artichoke
• Beetroot
• Brussels Sprouts
• Butternut Squash
• Cabbage (Savoy, Spring Green, Red and White)
• Carrots
• Cauliflower
• Celeriac
• Celery
• Chicory
• Horseradish
• Jerusalem Artichoke
• Kale
• Kohlrabi
• Leeks
• Parsnip
• Potatoes (maincrop)
• Pumpkin
• Salsify
• Shallots
• Swede
• Turnips
• Wild Mushrooms

Here is one of our favourite seasonal recipes by the incredible chef, Diana Henry:

Roast spiced pumpkin, aubergines and tomatoes with green chutney recipe

Ingredients

For the spice paste 

• 4cm fresh root ginger, peeled and chopped
• 10 garlic cloves, chopped
• 3 red chillies, halved, deseeded and chopped 
• 1 long shallot, roughly chopped
• Seeds from 10 cardamom pods
• Sea salt flakes and freshly ground black pepper
• 4 tsp coconut sugar
• Juice of 2 limes
• 100ml olive oil (plus more if needed) 

For the vegetables

• 8 plum tomatoes
• 4 medium-large aubergines
• 900g pumpkin or squash
• 15g unsweetened coconut flakes, toasted
• 2 tbsp chopped coriander 

For the chutney

• 1 tsp ground cumin
• 50g coriander leaves
• 15g mint leaves
• 25g baby spinach
• 100g creamed coconut, from a block, coarsely grated
• 1 green chilli, halved, deseeded and chopped
• 3 garlic cloves, chopped
• 2.5cm fresh root ginger, peeled and chopped
• Finely grated zest of 1 lime and juice of 3
• 1 tsp coconut sugar (or more) if you want a sweeter version

Method

1. Preheat the oven to 200C/190C fan/gas mark 6.
2. Put everything for the spice paste in a food processor and whizz. Scrape into a bowl.
3. Halve the tomatoes and put them into a roasting tin where they can lie in a single layer. Spoon some of the spice paste over them, then turn them over to make sure they’re coated. Finish with the cut sides up. Halve the aubergines lengthways and cut a cross-hatched pattern in their flesh side, without cutting all the way through (this helps the heat to penetrate). 
4. Put them in a large roasting tin where there is enough room for the pumpkin to fit later. Rub the aubergines with half the remaining paste. Roast the aubergines and the tomatoes in the oven for 20 minutes. Take the aubergines out but leave the tomatoes in for another 10-20 minutes.
5. Deseed the pumpkin and cut into slices about 2.5cm thick at the thickest part. There’s no need to peel them. Rub the rest of the spice pasta over the pumpkin (if there isn’t quite enough, add some olive oil to it). Add the pumpkin slices to the tin with the aubergines. 
6. Return to the oven. Roast for 20 minutes, turning the pumpkin slices over halfway through this time. The vegetables should be ready, tender and golden, but keep an eye on the tomatoes – they can take just 30 minutes rather than 40. All the vegetables should hold their shape, not completely collapsed.
7. To make the chutney put everything for it into a food processor with 100ml water. Whizz. If you want the chutney to be a little sweet, add the sugar. Taste for seasoning and sharpness then scrape into a serving bowl.

We have always been a largely e-commerce brand but there is something about holding and trying a Radiance juice that really leaves an impression. If you want to get your hands on some Radiance juices you can now find us in some of the most exclusive postcodes of London! We are so excited to share this list of Radiance stockists:

Taktouk clinic: Dr Wassim Taktouk has been a friend of Radiance for a while now so it made perfect sense to find us in his incredible clinic. Dr Wassim has created a renowned skincare clinic in the heart of Knightsbridge with a world class team and a nurturting environment. He's our go to with all things skincare! Click here to read our interview with him earlier in the year. 

Elenique Skin Clinic - The Elenique Skin Clinic on thte Fulham Road is a mecca for advanced skin treatments.  They do everything from laser hair removal to Hydrafacials.  It's amazing.

Taylor and Taylor Hairdressers also have us in their stunning salons in Liberty, Notting Hill and Shoredich. Taylor and Taylor is a prestigious multi award winning chain of boutique hair salons. Their portfolio of talented hair stylists and colour technicians are responsible for some of the most famous faces in the world. Not only this but their commitment to vegan and planet friendly hair care makes us love their work even more.