Sustainability conversation

by Olivia Cartwright,



Sustainability is a subject that can no longer be ignored, we don’t need to just dip our toe in the waters we need to dive right in. The way we have treated our planet, our home, and our environment must change and it must change fast. Collectively if we all become mindful of our day-to-day consumption and our environmental impact things can and will improve. Together we can make progress but everyone has to do their bit.
We can no longer just trust that humankind will eventually come up with a solution. Science is incredible and I have no doubt in the capability of the human mind but if we make a united effort then we at very least able to buy science more time. Humanity is the cause but it is also the solution.
As a company, health is at the forefront of what we do, we provide a service to benefit the health of our customers, and that in itself is a wonderful thing. Given that we are a service that juices raw and organic fruit and vegetables, the planet is literally our sole supplier!
We want to reassure you that sustainability is a conversation we have and will continue to have behind the scenes in order to leave as little environmental impact in our wake as possible. Not only are we committed to managing our production in the most economical and least wasteful capacity we can but our packaging process is really considered and updated regularly. Our building and systems are all energy-efficient and we have even invested in green initiatives at our manufacturing site too.

Bottles - Why we DON'T use glass

As a consumer, you do not really see the environmentally friendly choices we make behind the scenes so we wanted to talk through the packaging you physically receive and why we came to these decisions. People regularly suggest us moving to glass bottles which we really appreciate at first glance may seem like the best option, but the true life cycle analysis paints a very different picture. 
This 2020 study evaluated the life cycle of RPET vs Glass. The results showed that R-PET bottles give the lowest contribution to global warming, stratospheric ozone depletion, terrestrial acidification, fossil resource scarcity, water consumption and human carcinogenic toxicity, even when compared to re-used glass bottles. 
We have always used sustainably produced, high grade RPET bottles. This is the best option for us as it takes less energy to produce, and is lighter to transport. The bottles and caps are both fully recyclable and are made from 100% recyclable plastic. Environmental considerations aside, glass is also not a good option in practical terms. Glass breakage (causing waste) is inevitable when delivering 15+ bottles in one box and is not only a disappointment when accidents happen but also a safety hazard when they arrive smashed. Not to mention all the additional non-recyclable padding they require to cushion them in transit.

Other Packaging  

Our cool bags are sustainably produced, and you can re-use  them over, and over. We love to see the creative ways our clients have re-used their bags so do let us know how you like to  re-use yours! From keeping toddler meals chilled on the go, to picnics, to taking your juices to work - there are so many options. If you have more than 5 coolbags at home you'd like to return, get in touch with our team and we'll collect them from you - and re-use. If you prefer not to keep the cool bag, the only part that is not recyclable is the zip!
Our non toxic gel packs are re-usable too, but if you prefer you can also cut the ice pack open, pour the non-toxic contents down the sink and recycle the plastic in the normal way with other plastic materials. 
The tape, welcome pack and stationery are all made with compostable paper and can be fully recycled and the box is, of course, recyclable too.
Please trust that each and every aspect of our business has been carefully considered and meticulously planned to ensure we are as kind to the planet and we possibly can be. We want to thank you for supporting us and joining us in this environmental battle we all face today. This is one conversation we don’t want to stop having and we are continually learning and improving so please do come to us with any suggestions or questions.
Keep up to date with us on Sustainability by visiting

Paleo Lemon Cake

by Olivia Cartwright, , link



For the Cake:

  • 4 eggs, yolks and whites separated
  • 1/4 cup honey
  • 2 Tbsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 tsp cream of tartar
  • pinch salt
  • 1 1/2 cups finely ground blanched almond flour
  • 1 tsp baking powder

For the Lemon-Honey Glaze:

  • 1 Tbsp honey
  • 2 Tbsp fresh lemon juice

To Top (Optional):

  • Coconut whipped cream
  • Berries 


  1. Preheat oven to 160 degrees Line a 9-inch springform pan with parchment.
  2. Separate egg yolks and whites and place in two separate, clean metal or glass bowls. (Egg whites will not whip if there is any grease in your bowl and they need the friction of metal or glass to whip well).
  3. To the yolks mixture, add honey, lemon zest, and vanilla. Stir well until smooth. Set aside.
  4. In a separate bowl, whisk together almond flour and baking powder. Stir into yolks mixture. (Mixture will be quite thick).
  5. Using an electric whisk, whip egg whites on medium speed until just frothy. Pause and add a pinch of salt and the cream of tartar.
  6. Continue to whip, now on high speed, until they reach the soft peaks stage. There should be no more liquid egg whites on the bottom of the bowl, and when the beaters are lifted out of the egg whites, the peaks should flop over slightly (instead of standing straight up).
  7. Working in 3-4 batches, gently fold the whipped egg whites into the cake batter. At first, this will seem like it might not work. Just keep going, gently using a spatula to fold the mixture together (don’t stir quickly or you’ll deflate the batter). Repeat with remaining whipped egg whites until all are incorporated into the batter. Batter will be lighter in color and very fluffy.
  8. Pour batter into your prepared pan and gently shake to even out the surface.
  9. Bake at 160 degrees for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is baking you can make your lemon-honey glaze

  1. In a small bowl or saucepan, whisk together honey and lemon juice until very smooth and well blended.
  2. When the cake is done, remove it from the oven and place on a cooling rack. Remove the springform, and while the cake still quite warm, brush with the lemon-honey glaze.
  3. Allow cake to completely cool before slicing, or topping with any toppings.
  4. Bake at 325 degrees F for 25-30 minutes, or until a toothpick inserted in the center comes out clean.



Interview with Lucy Victoria Jackson

by Olivia Cartwright, , link


We all loved our beautiful sound bath with the incredibly soothing Lucy Victoria Jackson on our IGTV this month. We first discovered Lucy's podcast, Root and Rise at the start of first lockdown and from there we are absolutely LOVING her online yoga classes with great results for our body and our mind. We had a wonderful talk with Lucy and a deepdive into who she is, where she's come from and what brought her to where she is today.

1. What was your journey to where you are now?

Being 30 there is much I could share with you, but I’ll try to keep it as short and sweet as possible! My story is like most - it zigs & zags, goes in circles, up & down, has moments of elation, moments of deep despair, and many everyday moments in between. 
In terms of my journey to sharing the practice of yoga & to hosting wellness retreats that happened almost by accident... from the age of 18 to 23 I was in an emotionally abusive relationship, and I found that yoga was my only safe space during that time. I was lucky to escape that situation & finally decided to do something for myself - the thing I chose was attending my first yoga teacher training course in Goa, India. I went on that training having zero expectations of actually teaching when I came home...
But whilst I was there I fell in love with sharing the practice & it felt incredibly natural to do so. I began to teach as soon as I returned - that was over 6 years ago & the rest - as they say - is history! I teach 1:1s, group classes, corporate classes, host retreats, share sound baths, have an online membership & have loved every single day. 
2. What does your spirituality mean to you? 
Ultimately to me my Spirituality is a practice of cultivating self love and inner calm to enable me to serve others more effectively and more wholeheartedly. To me a truly spiritual life must involve selfless action that benefits others, else it is not a spiritual life at all. It’s like finding a balance between the inhale and exhale - we inhale to receive, we exhale to give back. 
3. Have you always been interested in health and wellbeing or was it a product of an experience in your life? 
I’m incredibly blessed that health & wellness has always been a part of my life. From a young age my parents drilled into me that “you only get one body” (so you best look after it!). From a young age we were encouraged to move in many different ways - from gymnastics clubs after school, to Friday night family roller discos, to Saturday tennis & long Sunday walks - movement (and truly enjoying movement) was a gift they gave me & my siblings. Even on holidays we were that family that was always doing something! Skiing, hiking, surfing (very badly!) - whatever it was, we were lucky enough to be active & to be having a great time doing it. 
4. If you only have 10 minutes to spend on self-care, what is top of your list? 
Top of my list is always getting outside - whether that’s walking the dog, going for a run, sitting in the garden - being outside is truly the best medicine. 
5. Describe your ideal way to start the day? 
Puppy cuddles! I am truly blessed that this is the start of every day - cuddles with my dog Elsie, closely followed by taking her outside in the garden & making a fresh cup of coffee with oat milk. I savour every moment! 

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