Homemade Vitamin Water!

I have my boyfriend to thank for showing me this refreshing alternative to fruit juice! It is natural, simple and delicious…

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Choose a nice selection of fruits or herbs and find a glass* mason jar or something with an equally secure lid (we used Bonne Maman jam jars). Wash the fruits to rid of any pesticides or chemicals then dice into suitable sizes. Add these into the jar with any berries and/or herbs and fill to the top with water (filtered is preferable).

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Put your vibrant, healthy looking jars into the fridge and steep the fruits in the water overnight (or for up 48 hours).

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Once you have given sufficient time for the water to be infused with flavour and goodness you will see the water has had a very gentle change in colour.

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At this point, I strained the water into a glass whilst my boyfriend drank straight from the jar (fruits included).

What Are The Benefits?

Keeps you hydrated

No added sugar & no flavourings

Economically friendly

Great substitute to store bought soft drinks

Replaces lost fluids after a workout

Tasty

Effortless & fun!

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I think these are going to be fantastic for Summer parties, served over ice in a beautiful glass not to mention a great way of getting both adults and kids to drink more water throughout the sunny days ahead!

More combinations to try…

Lemon, mint & ginger

Blackberry & lavender

Lemon & Thyme

Strawberries & Basil

Orange, lemon & lime

*Glass is BPA-free. BPA stands for bisphenol A. and is an industrial chemical used to make some resins and plastics. For more information please read here.

Simply Raw

What is Raw foodism? How can you live on a totally Raw diet? Is it expensive? Does it taste good?

I am sure I don’t stand alone in asking these questions about Raw living….so let’s get down to basics.

Raw Foodsim it is a diet of unheated food, or food cooked to a temperature less than 46 °C, preserving enzymes and nutrients in the foods whilst avoiding some of the toxins that we put into our bodies when they are cooked above those temperatures. Most people living on a raw diet will be vegan, however some may incorporate fish, meats and dairy.

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An Evening at Yuuga Kemistri

I have always been interested in raw diets and alternative lifestyles- reading about, sampling them and hearing about them from friends however salads and juices are pretty much as far as I have taken it. I did try Pescetarianism’ for a number of years but decided that I really love all foods too much to give up one thing completely.

I am usually throwing myself into things without much idea of what to expect and in this case, my mum emailed me a voucher from a deals website for a Raw Food Masterclass, knowing that it would be right up my street.

There is a whole wealth of recipes that transform raw foods into complex, tasty dishes suitable for any 3 course meal or dinner party and this class was about to give us a little insight….

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My friend Susie has a wonderful site called “Blusher and Blogging” and with as much interest in health & beauty as I have in food & lifestyle, I knew she’d be the perfect partner in crime.

We found ourselves at Tooting Broadway last Tuesday night with no time to spare and so hot footed it to class, full of enthusiasm. We arrive in a small gated business park, looking for the unit “with the big, white cake in the window” as per the tutor’s emailed instructions.

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Upon entering the class, which seemed a tad full for my liking, we were promptly told to wash our hands and pop our bags down. I do get a slight wave of anxiety when I see crowds of people, especially trying to see one particular thing and by the time the class started there must have been 30 people in the fairly small kitchen space. Susie and I managed to burrow our way into the only little corner with some view and settled in with our notepads. Within 5 minutes our teacher Asa had us all captivated with her calming presence. Her name means ‘healer’ in Hebrew which suits her perfectly as she extols the virtues of the health giving and healing Raw foods.

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Originally from Iceland, Asa decided at an early age she didn’t like meat. She waited until she left home (and no longer under the watchful eye of her carnivorous parents) to start living as a vegan, followed a few years later by an almost totally Raw diet. Asa never denied the fact that she is “OBSESSED” and that she did not expect any of us to walk out of the class and be converted to her rather strict regime, being careful at all times not impose her habits upon us. She did however want to share knowledge on nutrition and give a few helpful hints to go home with and did so successfully.

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Making or Cooking?

If the definition of cooking is “to prepare for eating by a heating process”, then I guess we can refer to Raw Food preparation as “making”…Asa did mention that for some dishes people may want some heat through them and warming the plate or bowl (below 41 c degrees) is doable and will still manage to preserve the enzymes in the food.

Our starter was a Creamed Avocado and Spinach Soup

Much like a gazpacho, it was cold and flavoursome. She literally blended spinach, avocado, celery and garlic with water, added herbs and then finished it with some diced red pepper and sunflower seeds as a garnish. Asa seasoned with Himalayan salt, a little cumin and cayenne pepper. The colour from the raw vegetables when it was blitzed together was just incredible, you could see the life in the dish in bright, vibrant green. Incomparable to some of the lifeless ready made soups we see on the supermarket shelves…

Main course was Courgette ‘Spaghetti’ with Marinara Sauce

Using the Spiralizer (see below!) Asa showed us how to get long strands of courgette, that did not look dissimilar to spaghetti. Raw courgette is really tasty and although I have used ribbons of courgette in salad before, had never tried this method.

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The Marinara sauce was blended red peppers, celery, cherry tomatoes, dried tomatoes, garlic, herbs (rosemary, basil, parsley) a seasoning of sea salt and pepper and finally, a dash of olive oil. It tasted so fresh and complimented the courgette perfectly. I even went back for a second helping!

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And for dessert…Apple tart with Almonds & Dates

For the base of this tart, it is simply Medjool dates, ground almonds and a pinch of Himalayan salt. Asa had made up enough little balls of this mixture prior to the class to hand out to each of us. They can easily be prepared well in advance and put in the fridge until you are ready. Once we all had our ‘pastry’ cases nicely put together, we made a big batch of the filling- Apples, vanilla extract, grated ginger, cinnamon and lemon juice whizzed in the blender.

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Using the Spiralizer again, we thinly sliced apples and mixed with a little lemon juice, agave syrup and vanilla essence for the topping.

Susie and I carefully wrapped these little beauties in cling film and took them home to enjoy with a cuppa. They were absolutely delicious however I wouldn’t advise carrying them across London again unless in an appropriate container- the raw, fresh apples contain a fair bit of water and we incurred a small leakage on the Central Line!

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Life After Class

With all diet and lifestyle changes, it is important to find your “own suitable path for nutrition” based on budget & beliefs. It is undeniable that there is an abundance of health benefits following a Raw Food diet, as Asa does. It is said to slow the ageing process, help control your weight and lead to an increase in energy levels to name but 3 of them, but one thing this class really opened my eyes to was the intensity of flavour that comes from “making” with living fruits and vegetables. Flavour that is sometimes lost when boiled, baked, heated, fried and so on.

I, however, will not be cutting off the electricity supply to my cooker or oven any time soon and will continue with my fairly balanced diet of all things weird and wonderful, but what I took away from this particular class was heightened interest in this way of life and a few amazingly healthy dishes to add a spring to my step and a glow to my cheeks!

Shopping Tips…

Think seasonally -I have talked about this before in previous blogs but eating seasonal fruit and vegetables is more cost effective, higher in nutrients and tastes better! End of.

Look out for offers- Holland & Barrett often have some great deals in store and on their website. It’s not just specific health food shops but also some delivery websites like Ocado where they have health & wellbeing sections with plenty of discounts.

Go organic– or as much as possible and within reason given that we are all at time of budgeting a little here & there. I have been very happy with Abel & Cole in the past, an Organic delivery service. You chose the specifications of the box (small, medium or large/gourmet, veg. or salad) and they provide you with the seasonal, organic produce to you door!

Some Raw Essentials…

Himalyan salt has endless benefits. Found at the foothills of the Himalayan Mountains, it contains 84 essential minerals that are found within our own bodies and beneficial for day to day health. It is pure, raw, unrefined salt. Contains no chemicals or additives and helps to restore & rebalance.

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Agave Syrup (or Agave Nectar) is a natural sweetener that comes from the Blue Agave plant, most commonly grown in Mexico. It is the vegan alterantive to honey, has a low glycemic index and so keeps your sugar levels balanced. Delcious, without the highs and lows of a sugar rush.

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The Spiralizer is a piece of kitchen equiptment used to cut fruit and vegetables from thin slices to long spirals. You can create dishes like Courgette ‘spaghetti’ or strips of carrot or cucumber to add to salads. It is simple and easy to work and adds a little fun to the whole process. The Spiralizer below is by Lurch and can be found here.

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Fruit & Vegetable wash removes Pesticides, Herbicides, Fertilizers, Dirt, Waxes, Micro-Organisms, Bacteria, Mould & Mildew. Because it is impossible for foods to be 100% free of chemicals (yes, even Organic produce!) a vegetable wash like this will easily and successfully remove all contaminants improving the flavour and extending the freshness. It is also easy to make your own, see here.

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Further Reading…

The Complete Book of Raw Food by Julie Rodwell is jam packed with recipes for raw meals, juices and smoothies plus heaps of information on the benefit of this diet. For help with a more structured program then I can definitely recommend the Raw Food Cleanse book by Penni Shelton, which helps you to follow a 3, 7, 14 or 28 day plan along with recipes and weight loss advice.

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Yuuga Kemistri is run by Asa and based in Tooting, a 5 minute walk from Tooting Broadway tube station.

Information on Asa’s classes can be found on the website.

Juicy Business


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Post Christmas and New Year many people desire to shed a few pounds and having one or two ‘juicing days’ is a great way to kick start this, without needing to cut down too much during the whole week.

I have worshipped my Le Duo Magimix juicer, ever since I got it a couple of Summer’s ago. It was a really hot June and I was juicing for my life; beetroot, lemon, carrots, apples, ginger and raspberries to garnish… trying out loads of different refreshing and healthy drinks. I reckon a lot of people think you need lots of time to do it, but really it can be quick and effortless, although cleaning up the equipment can be a bit of a bore. Best thing I find is to make a big batch and decant into several bottles, which will keep me going for a few days makes the whole process all the more worthwhile. If you share a fridge with others, then labelling the juices with ingredients and a date too might be a good idea.

In the beginning I was desperately trying to get a simple green apple juice but kept on battling with the ‘oxidation reaction’ i.e. it was going brown within 2 minutes. Although there is no harm in that it totally changes the flavour, the sharpness and appearance and adding lemon was not cutting it. One day, I was talking about this to a friend of mine when she emerged from a cupboard with a little tub of Vitamin C powder (scientifically called, ascorbic acid). “This is the trick” she said and so it was….

Adding even the smallest pinch to your juice right at the beginning will preserve the freshest taste and keeps your apple juice bright green, it also gives your body an extra boost!

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I store my juices in a glass bottles and they keep for a couple of days. You can get yourself a ‘Korken‘ bottle with stopper from Ikea or the swing top glass bottles from Butlers. They also do a very cool looking ‘Refill‘ one which I have my eye on for a next purchase! My only advice would be that if you are planning to put these in the dishwasher, the swing top will loosen a little and might fall out eventually. Hand washing is advisable, especially with the easy cleaning methods mentioned in this post.

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Health Benefits

I asked my mum (a Dietician), to help me summarise the health benefits of juicing and they seem pretty endless so i’ll keep it short and sweet.

Juices are great for keeping you hydrated! In winter months in particular we tend to be in and out of rooms and transport with central heating, wearing layers of clothes leading to perspiration and therefore loss of fluid. It is important to keep our levels topped up for healthy skin and essential bodily functions as well as for keeping the viruses at bay!

If you were looking to lose or control your weight, it is not a bad idea to supplement a meal now and again with a nutritional juice. If you are serious about it then it would be great at this point to get yourself a recipe book to aid you along, show you different options and diversify your diet. The book I use is called Smooth and Juicy by Joanna Farrow.

Fresh, seasonal fruits and vegetables provide the vitamins & minerals for general health. In the summer there is an abundance of produce, making ‘being healthy’ readily available, which I believe we take for granted. It is however, during these Winter months, when we still need the same nutrients (if not more) so juicing using seasonal root vegetables, citrus fruits & tree fruits is a good base to work on. I get my fruit and veg from my local market, where it is always seasonal and very well priced.

To find out what fruits and vegetables are in season, I found a fun chart on the Eat Seasonably website.

Recipes from Friends!

My boyfriend Isaac loves any juice with ginger in, as it give things a kick.

“My favourite is beetroot, apple and ginger. I drink it in the mornings for a fresh start to the day”

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India is a bit of a domestic goddess, she told me about her juice of the moment which she makes daily in her Breville Juicer!

“Really good for fighting a cold! It is kale, spinach, romaine, parsley, cucumber, celery, apple, lemon, ginger. I like it with a dash of olive oil at the end and sometimes I will add other tinctures like aloe or flax seed oil…”

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My friend Tilly and I share the same favourite. This yummy juice is cucumber, celery, apples, lime and ginger (pictured). The crispy, zingy green apples really wake you up, so this is the perfect energising drink for an early morning.

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More than a juice…

Susie wakes up to a breakfast smoothie.

Soya milk, mixed berries and low fat natural yogurt. My inspiration for it was Jamba Juice’s ‘Bright Eyed & Blueberry’”

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…and Fearne (who is about to become a yummy mummy!) is craving this delicious combo!

“I first put some crushed ice in the blender, then add a handful of blueberries, half an avocado, a skinned kiwi, some kale, and sometimes a bit of papaya too. Them some chia seeds which are so good for you! Top all of this off with a big splash of almond milk. I drink this every morning before breakfast so even if I have an unhealthy day I’ve had a load of vitamins in one go in the morning!”

Tips for the clean up!

  • Milton (used for cleaning babies bottles), in liquid or tablet form. Follow instructions on the label in terms of dosage and pop it in the bottle once you have finished with your juice.
  • Dishwasher tablet broken up, with boiling water and shake shake shake!
  • It is probably worthwhile investing in some bottle brushes, the ones you might use for a baby’s bottle.
  • A spatula is a good tool for scraping out the bits of fruit from the juicer after use. With the Le Duo, MagicMix juicer, they provide something very like a spatula for this (seen here), which makes all the difference.
  • Lastly, clean the juicer straight away otherwise it really is harder to get the dried fruit and veg out. In the Summer especially that would be a breeding ground for fruit flies, so stick it straight in the washbowl before sitting back to enjoy!

Thank you to all of my lovely friends who shared their recipes, I hope everyone enjoys trying them out.

Please feel free to comment below & tell us what you like?