The Winter Cleanse is back

by Olivia Cartwright,


It is that time of year again! The Christmas Party invitations are flooding in, New Year’s Eve is looming and we are desperately trying to avoid the office lurgy. Cleansing this time of year has immense benefits. It keeps you bright-eyed bushy-tailed, looking and feeling great all party season long and really helps strengthen your immune system. 

However, admittedly, 3 days of cold juices is rather less appealing now it's hit the minus’s degrees outside and we would ideally like to exist on a diet of just Yorkshire pudding but it’s arguably more beneficial now than ever. 

Enter the WINTER CLEANSE. The Winter Cleanse is our seasonal adaptation of our ever-popular Signature Cleanse but with some hero swaps to keep you going. Cleansing can inevitably make you feel a little cold so enter Lemon Ginger Tonic. It’s a more concentrated version of our Ginger Lemonade that you can dilute with hot water and drink as a hot toddy throughout the day. 

Finally, the jewel in the crown of the Winter Cleanse is the Spiced Cashew Milk. It is a take on our classic Cashew Milk but with Vanilla, Black pepper, Cinnamon, Nutmeg and Cloves. It is like Christmas in a bottle. Top Tip: warm on the hob for a creamy, delicious, warming chai to get you through the day! Can we have 2 a day?

Baby, it's cold outside but inside we are warming our tummies! 

Radiance Recommends - Podcasts

by Olivia Cartwright, , link



Radiance Recommends

Podcasts are an amazing resource to have you learning on the go! Here is our round-up of our favorite ones to listen to morning, noon and night. 

Happy Place - Fearne Cotton interviews a round-up of celebrities, authors, actors, and musicians to collect their tips to happiness. We could not recommend this podcast enough, there is something here to bring good, simple happiness to your every day…

The Doctors Kitchen - Intelligent and accessible advice from doctor and author Rupy Aujla. Helping everyone live happier healthier lives using food and lifestyle, it’s a great one to sink your teeth into. 

Happier with Gretchen Ruben - Author of the Happiness Project Gretchen Ruben has dedicated her adult to discovering the life hacks to daily happiness. Gretchen has got us waking up to music first thing in the morning,  decluttering before bed along with other tips and tricks to have you living your best life.

Ted talks Health - Most of us are familiar with Ted Talks, it’s the same principle but under the umbrella of health. Doctors, scientists, and medical researchers weigh in on health care, diet, and lifestyle. 

The High Low - Dolly Alderton and Pandora Sykes present the one completely unrelated to health podcast we couldn’t leave off our list. We spend all week looking forward to every new episode for our Tuesday commute. It’s the weekly pop-culture/news podcast that provides us with exactly the light-hearted relief we need first thing in the morning. 

Gluten Free Sweet Potato Gnocchi

by Olivia Cartwright, , link



150g of cooked and mashed sweet potato (about 1 medium potato)

60g of buckwheat flour (plus extra for rolling)

30g of tapioca flour (or arrow root powder)

Large pinch of salt

1 pinch of grated nutmeg (optional)

50g of pine nuts

4 garlic cloves

1 handful of basil leaves

1 tbsp of coconut oil

2 tbsp of olive oil



To make the cooked mashed potato grab one medium sweet potato, peel, steam (until cooked through) then mash by hand or with a hand blender.


Mix the flours together with the salt and nutmeg (if using). Place the mashed potato in a bowl and add half the flour to it, kneed with your hands until no flour streaks remain, then add in the rest of the flour, again kneading until mixed through. The mixture shouldn’t be sticky, if it is add a tbsp. of buckwheat flour and ½ tbsp. of tapioca until it looses its stickiness but is still very soft. Divide the mix into 4 equal balls.


Sprinkle some buckwheat flour on top of a clean surface to create a snake like appearance 15cm long and 1.5-2 cm wide. Cut into 3cm long rectangles with a knife, then place to the side.


Boil the kettle and pour the water into a large pot, boil the gnocchi for 5 minutes then drain and leave to the side.


Heat a pan with 1 tbsp of coconut oil, crush the garlic and add it in with the gnocchi, be careful the garlic doesn’t burn. If it starts to crisp up add a tbsp. of water to the pan. Throw in the pine nuts and a pinch of salt, sauté for a few minutes until the gnocchi is bronzed both sides.


Serve on a plate with a handful of chopped basil and a sprinkle of sea salt.


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