What's in Season - June

by Olivia Cartwright,

Eating seasonally is an opportunity to embrace the natural rhythms of the earth, support local agriculture, reduce environmental impact, and savor the flavors and nutritional benefits of fresh produce. By aligning our eating habits with the seasons, we foster a deeper connection with nature and nourish our bodies and communities.

As June arrives in the UK, let us celebrate the bountiful offerings of this season, relishing the abundance of strawberries, rhubarb, peas, courgettes, and broad beans. Embrace the joy of eating seasonally and discover the wonders that each season brings.

Here's what you will find available in June:

  • Baby carrots
  • Broad beans
  • Chard
  • Courgettes and summer squash
  • Currants
  • Gooseberries
  • Lettuce
  • Parsley
  • Radish
  • Rocket
  • Spinach
  • Spring cabbage
  • Spring onions
  • Strawberries

 Get creative and try some new and unexpected recipes!

Inside our May Goody Bag

by Clare Ward, , link


We are delighted to have curated this bag of treats to support you through your cleanse and after. It’s handpicked by our team and includes some of our favourite brands. We hope you love everything as much as we do. 

Therapie Life Himalayan Detox Salts - Therapie is one of our absolute go-to brands, created by one of the UK’s leading aromatherapists, Michelle Roques O’Neil. These bath salts are perfect for during your cleanse - relax, unwind and enjoy.

Blooming Blends Energy Drops - we have long used flower remedies, and these are exceptional. Ideal for giving you a boost during, or after, your cleanse. Simply put a few drops in water or put them directly under your tongue.

The Human Method on-demand class voucher - founder Nahid is the best in the business at nervous system recalibration. Try an on-demand class during your cleanse to give yourself a chance to soothe and reset your system. 

Wunder Workshop Turmeric Honey - the benefits of turmeric are manifold, and we love that Wunder Workshop has combined it with honey. Use it on your porridge post cleanse.

Ancient & Brave Discovery Box - we love their innovative approach to making supplements that can become part of your daily rituals. Post cleanse, try the True MCT oil mixed in your morning coffee or cacao.

Nut Mad Almonds - we love almonds as an easy snack, and activated almonds are even better as they’re easier for your body to digest. If you need a snack during your cleanse these are a great option, or save them and enjoy them after your cleanse.

Phyto Nectars - Rested, Resilient or Focus Sachet - Phyto Nectars blend ancient plant wisdom with modern approaches using the power of plants and mushrooms. Use your blend as recommended throughout the day and enjoy this little ritual. Please note that Rested contains Oat beta glucan extract.

Rebel Kitchen raw coconut water - we still need to hydrate when on a cleanse & coconut water is a great option.  This coconut water is organic, raw, delicious, and refreshing.

Manucurist nail varnish - We do love a glossy nail, and the Manucurist range doesn’t disappoint. They’re vegan, 12-free from and have eco-friendly packaging.

Tongue scraper - during a cleanse you can often find that your tongue gets ‘furry’. We’ve included this handy tongue scraper so you can give it a good clean.

Silver Linings notebook - we often recommend journaling on a cleanse to help you process any emotions coming up, and to help set intentions for after your cleanse. We love this beautiful journal from Silver Linings. 

Use code GOODYBAG23 at checkout. Click here to choose your cleanse.

Available with 3 and 5 day cleanses from 16/05/23, whilst stocks last.  Not available in conjunction with any other offer. One per customer.

Sacral Chakra Salad

by Olivia Cartwright, , link

During my stay at Cabilla I fell in love with The Mindful Chefette's chakra focussed cooking. Her focus on intentional nutrition and eating with each chakra in mind is a game changer.

Sacral, solar plexus & heart balancing salad

Incorporating the colours orange, yellow and green with the intention of connecting to the chakras of creativity, courage and self love.

For aprox 2 people as a main or 4 as a side.

Chantenay carrot, spinach and fennel hot salad with a sesame and honey glaze, topped with smoky soy seeds and cashew cream.

  • Olive oil
  • 500g Chantenay carrots, halved or quartered depending on size
  • 1/2 tsp Fennel seeds
  • 1/2 tsp Cumin seeds
  • 1 tsp Coriander powder
  • Big grind of Sea salt
  • 1 fennel bulb
  • 1 garlic clove
  • 1 tbsp sesame seeds
  • 2 tbs honey/maple syrup
  • 100g baby spinach


  1. Heat oven to 200°c. Line a baking tray and place into oven with abig glug of oil to line the based of the tray for 5 mins.
  2. Wash carrots and dry them ( to prevent oil spitting), cut carrots in half or quarters. Add them to the pan, sprinkle over the spices and salt, toss to coat each carrot in the oil and spices.
  3. Place into oven to start the cooking process while you prepare the fennel. Slice it lengthways as finely as possible, first removing the excess stalks. Add this to the pan of carrots, tossing to coat in the oil and spices, adding a little more oil if required.
  4. Cook for about 30-40minutes, tossing a couple of times to make sure the vegetables cook evenly (the outside edges will cook quicker than the inside). Removed from the oven when the carrots are soft and have dark caramelizing on the edges and the Fennel is also looking sticky and caramelized (but not burnt!). This is where the flavour comes from!
  5. Grate the garlic and toss through the vegetables, drizzle the honey (or maple for vegan) and sprinkle the sesame seeds.
  6. Place back in the oven for 5 minutes to lightly brown the sesame seeds.
  7. Remove from oven and place the spinach over the top of the vegetables to allow it to whilt with the heat of the pan. Toss to mix the spinach into the vegetables. Serve with a dollop of cashew
  8. cream and smoked paprika seeds for the ultimate plant based hearty hot salad.

Sola plexus Cashew cream (yellow)
  • 1 cup raw Cashew pieces
  • 1 garlic clove
  • 1/2 cup nutritional yeast
  • 1/2 lemon, zest
  • 1 tsp mustard
  • 1/4 turmeric powder
  • Pinch cracked black pepper
  • 1/2 tsp salt
  • 1/2 cup water
Soak cashews in boiling water for 5 minutes. Drain. Place into blender with garlic, nutritional yeast, lemon, zest, mustard, turmeric, salt, cracked black pepper, water. Blend to a puree adding more water if needed. Taste, add more salt if required. Last for a week in the fridge to add to soups, salads, meats and veg.
Sacral Smokey soy seeds (orange)
  • Olive oil
  • 1 cup omega seed mix
  • 1 tsp Smoked paprika
  • 1 tbsp soy/tamari
  • 1 tbsp honey/maple syrup
  1. Gently heat a glug of Olive oil in a large frying pan. Add omega seed mix. Gently toast the seeds, stirring regularly. After about 3 minutes, as the aroma starts to release and the seeds start to get a caramel colour, add the smoked paprika, stir through the seeds.
  2. Cook for another 1 minute. Turn heat off and add the honey/maple and the tamari/soy sauce, stirring and letting the liquid simmer off to leave the seeds dry but sticky.
  3. Leave to cool. It might stick to together, just break it apart and sprinkle on top of the salad. Keeps for weeks in an airtight container in a cupboard, add to soups, salads, meats and veg.

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