Summer Solstice

by Olivia Cartwright,

We recently did a blog post on Mind, Body & Soul Cleanses. We love to think of our juice cleanses as not only a physical gift to our bodies but an opportunity to take inventory and cultivate awareness in our lives. 

By and large we are creatures of habit so we find these rituals and routines really helpful for our personal growth and development. As you all know we encourage seasonal cleansing as it acts as a really helpful marker for the passing of time, connects us to the rhythms of nature and prepares us for the season ahead. Why not take this one step further and cleanse with the Summer Solstice? Don't let the stereotypes deter you, you don’t have to be a pagean witch to celebrate! Using dates like Summer Solstice or Spring Equinox around which to plan your cleanses feels so special and connected. We also find it feels much more intentional, thus holding us accountable. 

Summer Solstice is a celebration of light, let’s embrace this energy and direct it towards something productive and impactful. Whether you are cleansing today or not, here are some ways you can mark this day and make the most out of it:

1. Get outside and walk in nature.  Nature calms anxiety and quietens the mind. If possible leave your phone at home. It's amazing how even on a walk we are still plugged into something, listening to a podcast or music. 

2.  Journalling. Write it out. This is a perfect time to meditate on your goals, circumstances and journal out any stuck emotions. We also like to set our intentions for the season ahead. 

3. Embrace human connection. Too often we find that self discovery is isolating, we hear you need to be alone to grow. Connecting with others is another form of self care, engaging with our loved ones and spending quality time is always much needed. 

4. Make them your own rituals. Whether you want to make a practice out of cleansing over the solstice, running a bath, lighting some candles and journaling, or you want to go for a big walk in nature and book in an al fresco dinner with lots of friends. However you wish to celebrate it is a really fun, happy occasion to join in on! 

Mind Body Soul Cleanse

by Olivia Cartwright, , link


Cleansing is a consistent practice that we like to incorporate into our annual routine. A ritual that we look forward to with the change of each season and a time to mentally and physically prepare ourselves for the season ahead. 

We like to take a whole mind, body, soul approach to each cleanse. To really make space for ourselves over the course of the 3 - 5 days and take inventory. We are not just feeding ourselves with the abundant nourishment of a juice cleanse but also using this time to rest and reset. Don’t overdo it on a cleanse, some light movement is advisable but a cleanse is about slowing down and healing so don’t put pressure on yourself to keep going 100 miles an hour. Never feel guilty for being lazy, that’s the point!⁠⁠

We like to use this as an opportunity to set some goals and track our progress from our last cleanse. It’s amazing how far you can come when do this consistently. It’s all about getting really intentional for the season ahead. Journalling is a wonderful tool to incorporate in your day to day or if that’s overwhelming, just while your cleansing. Seasonal cleansing acts as a really helpful marker for the passing of time so incorporating journalling in your cleanse routine is a great way to hold yourself accountable with your goals and celebrate your growth. ⁠

As we come into early June it’s time for that start of summer cleanse. Have you booked yours?⁠

Pesto Roast Veg

by Olivia Cartwright, , link


This BBQ roasted veg with vegan pesto is a great veggie option or delicious side for everyone to enjoy. 


Roasted Veg

  • 2 portabello mushrooms
  • 1 aubergine
  • 1 corguette
  • 1 onion
  • 1 bunch thick asparagus
  • 1 red pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper


  • 50g pine nuts
  • large bunch of basil , roughly chopped
  • 2 tbsp nutritional yeast
  • 150ml olive oil , plus extra for the jar
  • 2 garlic cloves , roughly chopped
  • ½ lemon , juiced



  • Prepare the grill with clean grates and preheat to medium heat, 350°F to 450°F (or on bbq)
  • Trim the ends of the aubergine, corguette, and onion and cut into 1/3" to 1/2" slices. Seed the red pepper and cut into quarters. Trim the ends of the asparagus.
  • Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Grill the vegetables with the lid closed until tender and lightly charred all over, about 8 to 10 minutes for the peppers, onion, and mushroom; 5-7 minutes for the yellow squash, corguette, and aubergine and asparagus.


  • Toast the pine nuts in a small pan over a low heat for 3-4 mins until golden brown. Set aside to cool. 
  • Blitz the pine nuts with the remaining ingredients in a food processor until smooth. Season to taste. 
  • Finally top roasted veg with with pesto and serve

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