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We're huge believers that when food is made with love, it tastes all the more delicious, and that's exactly what pastry chef, cookery teacher + author Henrietta Inman is all about. Ever since her debut release, 'Clean Cakes', we've been hooked on her wholesome, natural + seasonal approach to the art of baking. With the impending launch of her second book, 'The Natural Baker', she shares what keeps her mind + body grounded, balanced + nourished. 


Hi Henrietta. We would love you to tell us little about your story and how you fell in love with cooking and baking. 

I’ve always loved to cook. I think I get it from my parents who are both great in the kitchen; my mother is also a gardener and so, with my brother and sister, we were very lucky to grow up on fruits and vegetables from our garden, eggs from our own hens and lots of local meat and fish. I certainly think learning how to bake all the staples with my mother at a young age had something to do with my falling in love with baking. We made sponge cakes, crumble, meringues and pancakes together on the Aga, and I remember watching her make fresh bread, jams, jellies and marmalades too. I loved it all and the way that food brought us together every day, as a family, or indeed, many friends who we would often invite for tea, or dinner parties, in my parents’ case; they are great hosts and entertainers.

I love the convivial side of food; creating a wonderful atmosphere is equally as important as the delicious dishes. After reading French and Italian at Edinburgh university and being surrounded by some of the world’s best bakeries and pastry shops, I knew I wanted to pursue a career as a pastry chef. I’m sure my sort-of sweet tooth had something to do with it too! I also love art and I think the presentation of food is so important – we eat with our eyes and I think with sweet things, one can be that little bit more flamboyant!

After working in professional kitchens for five years in London, I decided to start my own business, selling my cakes at farmers’ markets and in shops and taking cookery classes, back at home in Suffolk. Being surrounded once more by the wonderful local food I had grown up with, I wanted to get it into my baking, applying my newfound skills as a pastry chef to more natural ingredients like local fruits and vegetables, cold-pressed rapeseed oil, proper butter, wholegrain flours and raw honey.

I realised that using more natural and less refined ingredients in my baking, rather than the usual plain white flour and caster sugar as my base ingredients, made it so much tastier, interesting and fun, not to mention more nourishing. I haven’t taken this to the extremes though – if I need to use a little white flour for a slightly lighter texture or golden caster sugar to allow more delicate flavours like lavender or rose to sing, then I will. You can find out lots more about my baking philosophy in my new book, The Natural Baker: A new way to bake using the best natural ingredients.

How do you find your daily source of golden balance?

I love turmeric! I have a little every morning with hot water, half a lemon, juiced, a little cayenne and a good teaspoon of apple cider vinegar; it’s a cleansing mix and lifts me up in the morning. I often add it to root vegetables like carrots, beetroot and parsnip when I’m roasting them and when they’re in season. It’s great in homemade hummus too. If I’m every cooking up an Indian feast, turmeric will certainly be involved! I love Meera Sodha and Madhur Jaffrey’s recipes. 

How important is self-care to you, and do you often implement it into your regular rituals?

It’s very important to me and though things can get a little non-stop sometimes as a freelancer, I always try to implement a little self-care every day, otherwise I know that I’ll just burn out. I love swimming, yoga and walking, they all keep me calm and help me to remember to breathe; yoga particularly keeps me centred; I try to do a bit of each every week, and I walk as much as I can everywhere. Moving my body is certainly part of self-care for me, just as much as relaxing and just sitting on the sofa to watch Netflix after a long day is! Trying to keep a work-life balance, seeing friends and family and speaking to them on the phone, going to the cinema and exhibitions, is also very important to me too. I try to get a good night’s sleep every night too. Having a bath before bed is so relaxing and real treat; if I don’t have time, just spraying a little lavender oil on my pillow helps me sleep. 

Share with us a quote that gives you daily inspiration. 

Perhaps a little predictable but I think ‘carpe diem’ says it all! 

We know nourishment from the inside out is fundamental to you. How do you practice this every day? 

I always cook for myself, every day! I love it and I like to know what’s going into my body. I love wholefoods – wholegrain flours, lots of seasonal fruits and vegetables, good fats like olive oil, coconut oil and butter, raw if it’s available (Fen Farm Dairy in Suffolk make the most delicious raw milk and salted butter!). I start most mornings with free-range eggs and lots of green vegetables, putting in a good pinch of Wunder Workshop turmeric and I love adding lots of herbs and/or other spices too; sometimes I might have porridge, sometimes a piece of cake which happens if I’m recipe-testing! I’ll have it with a mug of matcha tea.

Mid-morning a love a milky coffee to perk me up a little until lunch when I’ll have lots more vegetables, with fish or chicken or beans or pulses. Supper will be vegetables again with some kind of protein. I don’t believe in being too regimented or denying myself anything though. I’ve been quite controlled about my eating in the past and it’s just not really worth it. Food is one of life’s great pleasures and something to celebrate and be thankful for every day.

What are some of your favourite ways to wind down?

I love seeing my friends and going out to eat with them, whether that’s to restaurants or supper clubs. I also love having them to my house to eat, bringing them together, laying the table with an abundant colourful meal, flowers, music, good wine and food, there’s nothing better! Going to the cinema, often alone, is one of my favourite things; I love going to galleries too and don’t go as often as I would like but I remember when I do, how calming I find it and it’s so great for switching off. Swimming at London Fields Lido is great too or better still, swimming in the sea or any kind of wild swimming! The ultimate way of winding down for me is going back home to Suffolk and being in the country, surrounded by nature, fresh air and my family. 

Ingredients-wise, what are your three non-negotiables in the kitchen? 

Maldon salt, lemons, good extra virgin olive oil… or butter! 

Now tell us, do you have a guilty pleasure?

I eat a lot of dark chocolate! I’ve also been watching Ugly Delicious, a great exploration of food from around the world with David Chang and Peter Meehan, very late into the night/ early into the mornings recently… maybe episodes of Friends too!

What is your favourite way to use turmeric, be it in your beauty regime or recipes?

I love adding some to my eggs in the morning and in the recipe I’m sharing with you for turmeric, cumin and coriander pudlas with baked chilli paneer and fresh mango and ginger chutney. 

Coffee or turmeric latte?

Please can I have coffee around 11am-midday and a turmeric latte in the afternoon?!

Turmeric, cumin and coriander pudlas with baked chilli paneer and fresh mango and ginger chutney



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Pudlas, a type of Gujarati pancake, are made with chickpea (garbanzo bean) flour, yogurt and water. They’re easy to make and a great vehicle for lots of delicious fillings, so feel free to try others, such as meat or fish, if you prefer. I worked on this recipe with my good friend and expert in Indian cookery, Meera Sodha, as I’ve always loved paneer but never knew how to prepare and cook it; as I found out, it’s actually very simple! It’s often fried, but here we baked it, for a pillow-soft interior, encompassed in a garlic, chilli and cumin sauce, which gets a crust as it bakes. The quick chutney, a spoonful of yogurt and lots of fresh coriander (cilantro) lifts everything up. It’s a wonderful, light but filling, flavoursome meal. Thank you, Meera.


serves 6


For the paneer

8 tbsp natural yogurt

4 tbsp chickpea (garbanzo bean) flour 6 garlic cloves, finely chopped or grated 4 tbsp tomato purée (paste)

2 tsp chilli powder

1½ tsp sea salt flakes

3 tsp cumin seeds, coarsely crushed 450g (1lb) paneer, in 2cm (¾in) cubes

For the chutney

1 semi-ripe mango, sliced into fine strips juice of ½ lime, plus lime wedges to serve 10g (¼oz) peeled fresh root ginger, finely chopped

½ tsp sea salt flakes

1 tsp light brown muscovado or coconut sugar, or to taste

1 green finger chilli, finely chopped freshly ground black pepper

For the pudlas

100g (3½oz / ¾ cup) chickpea (garbanzo bean) flour

50g (1¾oz / scant ¼ cup) natural yogurt, plus more to serve

170g (6oz / ¾ cup) cool water, or as needed

¼ tsp baking powder

½ tsp sea salt flakes

1 tbsp chopped coriander (cilantro) leaves, plus leaves from 1 large bunch of coriander (cilantro), to serve

½ tsp cumin seeds, coarsely crushed 

¾ tsp ground turmeric

extra virgin cold-pressed rapeseed (canola) oil, to cook


Start by marinating the paneer. Mix all the ingredients together from the yogurt to the cumin seeds. Check for seasoning. Add the cubes of paneer and stir until they are all coated with the sauce. Leave in a cool place while you make the chutney. 

Mix together all the chutney ingredients and taste for seasoning, adding more salt, pepper and sugar if necessary.

Preheat the oven to 200°C/400°F/gas mark 6. 

Thread the cubes of paneer on to skewers and put on a baking tray (sheet), trying to prop them up on the sides so they do not touch the bottom of the tray (sheet). Bake for 20–30 minutes, until the marinade is getting a bit of colour and the paneer is soft to the touch. 

Meanwhile, make the pudlas by mixing together all the ingredients with a whisk. The batter should have the consistency of double (heavy) cream, so add a bit more water if necessary. Heat a large non-stick frying pan (skillet) with a little rapeseed (canola) oil, wiping off any excess with kitchen paper. Cook the pudlas as if they were pancakes, making sure that there is no runny liquid on the surface before flipping. If the pan is not hot enough, they will stick, so make sure the heat is medium-high. You should get 6 medium-sized pudlas. Set each aside on a warmed plate while you quickly cook the rest.

Fill the pudlas up with the paneer, sliding it off the skewers, the mango chutney, fresh coriander (cilantro), a squeeze of lime and a spoonful of yogurt. 

Variation: Pudlas are great vehicles for many flavours, so do try them with meat or fish if you prefer, or any Indian-inspired filling.

Photography by Phillipa Langley



Our Golden Balance series is a homage to all the wonderful creative humans who find + make magic in the every day, no matter the stresses of the daily grind. Today Venetia Falconer- a TV presenter for MTV, 4Music + more with a passion for delicious food and natural beauty remedies shares what keeps her glowing + growing. 

How do you find your daily source of golden balance?
I make my Beyonce Drank in the morning. It’s hot water with fresh turmeric, fresh ginger, fresh lemon, apple cider vinegar and some fresh orange or tangerine juice.

How important is self-care to you, and do you often implement it into your regular rituals?

HUGELY! I try to implement it regularly or else everything else in my life suffers. I meditate daily and try to exercise as much as possible. A good mix of yoga, walking, running, HIIT and weights. I also try to make daily activities like cooking and reading meditative, which means phones in the other room! Digital detoxes whenever possible are so important for me.

Share with us a quote that gives you daily inspiration
“Comparison is the thief of joy.”

We know nourishment from the inside out is fundamental to you. How do you practice this every day?
I try to make every decision a conscious one. I’m aware this is something that this is something I’ll be practicing for the rest of my time on this planet. Whether that’s making myself a balanced breakfast and sitting down to enjoy it or taking long, deep breaths if I’m feeling overwhelmed. It’s so easy to get lost in the noise of the internet and a bustling city, but being more present is something I strive for on a daily basis.

What are some of your favourite ways to wind down?
I love going on long walks putting the world to rights with my sisters and friends. I love cooking and eating with my mum and watching music documentaries with my dad. I love getting home, luxuriating in a really elaborate bubble bath, then curling up on the sofa under a blanket, sipping on a hot chocolate, surrounded by blazing candles and watching a really terrible rom-com.

Ingredients-wise, what are your three non-negotiables in the kitchen?
Oats, frozen berries, ripe bananas, spinach and plant milk

What is your favourite way to use turmeric, be it in your beauty regime or recipes?
I love using it in stews and curries.

Coffee or turmeric latte?



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As long time lovers of the slow food movement, we couldn't have been more excited to see Joey O'Hare - head chef at gut health deli High Mood Food. Pioneering the art of culinary fermentation in London, she truly understands that health is an inside job. Today she shares what keeps her balanced on the daily.

How do you find your daily source of golden balance?

Working with the amazing team at High! We all have different strengths and pull together and support one another each day.

How important is self-care to you, and do you often implement it into your regular rituals?

Self-care is crucial, but – annoyingly – I’m guilty of letting it be the first thing to slip when things get busy... I try and get to yoga 2/3 times a week and I practice autogenics every day.

Share with us a quote that gives you daily inspiration. 

 “Don’t let perfect get in the way of good”; I can be a bit of a perfectionist and this isn’t always useful. I’ve learnt the importance of celebrating all the positives, even small wins, and recognising any shortcomings as really helpful learning opportunities. 

We know nourishment from the inside out is fundamental to you. How do you practice this every day? 

Fermented foods every day! At least two of High’s “Your 5 K’s” – kraut, kimchi, kombucha, kefir, & kamut sourdough (or any sourdough to be honest – it’s just even more delicious and nutritious when made with ancient grains such as kamut!). Fermented foods support good gut health, which is fundamentally linked to overall well being, everything from mood to energy to immunity.

What are some of your favourite ways to wind down?

Trying new restaurants with friends, or jogging round Brockwell Park on Sunday mornings followed by brunch in Brixton.

Ingredients-wise, what are your three non-negotiables in the kitchen? 

Extra virgin olive oil on literally everything, organic live apple cider vinegar, and homemade krauts and kimchis, again on literally everything.

Now tell us, do you have a guilty pleasure?

 Massive cliché, but chocolate!

What is your favourite way to use turmeric, be it in your beauty regime or recipes?

Through a kraut! At High we’ve got a new ‘Curried Coleslaw Kraut’ on the salad bar which incorporates freshly grated turmeric.

Coffee or turmeric latte?

I love starting the day with a bullet coffee at work, but for an afternoon pick-me-up a turmeric latte is the dream, especially when it’s grey and cold!


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As the first month of the New Year draws to a close, we are overwhelmed by just how quickly time can pass. There's nothing like the arrival of a new month to make us slow down, savour every moment + embrace our daily rituals. We love hearing what makes other people tick, especially when it's the inspirational transformational life coach Nicky Clinch. Today she shares how she maintains her own model of golden balance. 

- How do you find your daily source of golden balance?                                                                 For me each day may be different.  I have certain practices I use that help me to hear what I need each day to stay balanced. Journalling, meditation and inner listening and some kind of body movement.

- How important is self-care to you, and do you often implement it into your regular rituals?
Self-care is everything to me. If I don’t take care of myself I can’t take care of anyone else, as a mother, counselor, teacher, nothing. I try to take some time each day to meditate and connect to a deeper source which helps me stay connected and true to myself.  And I am always in an inner dialogue and listening with myself – checking in what I feel, what I need, with my intuition, what feels right and what doesn’t.  I try to feed myself with good nourishing plant-based food and try to move my body at least a little each day.

- Share with us a quote that gives you daily inspiration. 
“Just Let Go. Let go of the life you think you should be living and embrace the one that is trying to work its way into your consciousness” Carolyn Myss

- We know nourishment from the inside out is fundamental to you. How do you practice this every day?                                                                                                                                            Listening intently to myself and my inner dialogue as well as listening to life and spirit. And responding in the best way I can to take care of what I hear is needed.  Some days it may be to dance or others to have a pyjama day. Or to make miso soup or to eat chocolate brownies. Each day will be different but the more I listen and take care, the deeper the relationship I gain with myself.

- What are some of your favourite ways to wind down?                                                                       I love to get in the kitchen and make a simple soup whilst listening to music.  Having a good cuddle with my daughter and husband on the sofa. And I love a good book.

- Ingredients-wise, what are your three non-negotiables in the kitchen?                                 Tamari, Brown Rice Syrup and really good quality Sea Salt.

- Now tell us, do you have a guilty pleasure?
I love to binge watch box-sets on Netflix like Friends or Grace and Frankie. I’ll put the baby to bed, curl up under the duvet, say goodbye to my husband ('cause he isn’t allowed to speak to me during it) and I’ll indulge fully! Don’t tell anyone!

- What is your favourite way to use turmeric, be it in your beauty regime or recipes?             Mostly in my cooking – in a great dahl or curry or cauliflower steaks.  I love a good Ginger Turmeric Latte too now and then.

- Coffee or turmeric latte?
Coffee I’m afraid!

Nicky's Heart Warriors Membership is everything you need to stay connected to an empowered, authentic and inspired way of life whilst being fully loved and supported in a community of like minded hearts. Find out more and join here. You can also join Nicky on the transformational events, workshops and retreats she holds regularly. Her upcoming Urban Retreat on February 16th promises to be a wonderful day- book your place here 


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Preparation time: 40mins

Cooking time: 45min

SF, DF, GF, VG, Great for Kids

This curry is just like the ones we get in Malaysia where my mamma is from.
Sweet, rich, creamy with a good hit of fire. 

So much comfort, so much heat, so delicious!

Seitan is a really delicious vegetarian protein option and yet so many people are scared of it.  It is incredibly meaty and can be so satisfying for those who are trying to cut down their meat consumption but still crave that meaty texture.

Seitan is pure wheat gluten.  Yup, that’s right, it is pure unadulterated gluten.
But it is the pure, unrefined gluten extracted from wheat and pretty much massaged continuously until you get this amazing, meaty, rich protein.

Gluten gets such a bad name.  Over the past five years poor old gluten has become the blame for almost everybody’s digestive problems. And yet in my experience, unless you have Coeliac Disease or an Autoimmune Disease, it is very very rarely the gluten that is the problem.

Often the main causes of digestive issues is a diet of refined foods, refined sugars, excess meats and excess intake of antibiotics.  Which all weaken the digestive walls.
Plus of course, any held suppressed emotions in the body that cause anxiety and internalised stress, causing the digestive tract to contract.

So in my experience, it is important to try and strengthen the gut again by small amounts of very good quality gluten and regular consumption of wholegrains.

If of course you really aren’t ready to try Seitan in this curry then please feel free to substitute it with some tofu, tempeh, chickpeas or prawns.  All would work just as well.


  • 450g New Potatoes (peeled and halved)
  • 400g Pumpkin (peeled, de-seeded and cut into 2inch chunks)
  • 2 Medium onions (finely chopped)
  • 2 Large Garlic Cloves (finely sliced)
  • 500g Seitan (drained and cut into cubes)
  • 400g Coconut Milk
  • 100ml water or stock plus an extra 3 large ladles
  • 2 Tbsp Coconut Sugar
  • 3 Tsp Curry Powder
  • 2 Tsp Golden Turmeric Powder
  • 1/4 – 1 1/2 Tsp Cayenne Powder (depending on how hot you want it)
  • 2 Tbsp Tamari
  • 3 Cups of Kale Leaves (Stripped from stalks and chopped into bit sized pieces)
  • 1 Tbsp Coconut Oil
  • 2 pinches Fine Sea Salt
  • Fresh Coriander
  • Natural Coconut Yoghurt


– Heat up coconut oil in a large pan and add your onions with a pinch of sea salt
– Fry your onions on a medium heat until your onions start to turn translucent
– Add your garlic, pumpkin and potatoes with another 2 pinches of sea salt.  Mix everything in really well and add your 100mls of stock or water
– Turn the heat down to low/medium and put the lid on and leave to sweat for 10min.  Check every now and then to make sure it isn’t catching (burning)
– After about 10min the pumpkin and potatoes should have softened a lot.  Now add your curry powder, turmeric, cayenne and mix in well and leave to toast for another 1-2min.  Then add the coconut milk and the extra 3 ladles of stock
– Add you seitan pieces and leave to simmer on a low heat with the lid on for another 10-15min or until the veg are nice and soft.  The pumpkin should almost have melted completely and become part of the sauced the potatoes should be soft but not falling apart
– Then add the coconut sugar, tamari and the kale leaves.  Leave to simmer for another few minutes then its ready to serve!
– Best served with some brown basmati rice, fresh coriander and coconut yoghurt.  Enjoy! x



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City life can take its toll on the hardiest of us, especially this time of year. Winter is upon us and there is something in the air that seems to push us to stay busy busy busy all the time. In amongst the festive madness it's more important than ever to stay balanced. We know this is often easier said than done, so we make it a habit to pick the brains of some of the busiest bees we know to discover what keeps them balanced. Meet recipe developer and author of Land & Sea: a collection of sustainable, seasonal and sensational dishes, Alexandra Dudley

Hi Alexandra. We would love you to tell us little about you and your story. Where and when did your love affair with food and cooking begin?

I've loved food since I was a child. My mother is a keen cook and my grandmother was too so I was always watching a learning from them. As I grew older I just cooked more and more and I started my own catering company when I was 15 doing private dinners and also selling my homemade cakes and tarts.

How do you find your daily source of golden balance?

I try to take just a few minutes to myself each day and to connect with nature in someway. I feel most alive when surrounded by nature and that the city can often drain me of that alive feeling. It is often something as small as appreciating the leaves on my walk into work or noticing the way the air feels but often it is in the kitchen working with ingredients for the nights supper. I like to eat seasonally so the produce I buy always gives me that sense of appreciation for the earth and it makes me feel grounded.

How important is self-care to you, and do you often implement it into your regular rituals?

Im often one to stress a lot and take on too many things but recently I've really made the effort to carve out some time for myself. I've just started having reflexology which has been wonderful. its amazing how effective it is on me. I feel as though I’ve had a four hour massage after a session and super zen, but I think its also the act of committing that time to myself that makes the difference. 

Share with us a quote that gives you daily inspiration. 

You are enough. 

We know nourishment from the inside out is fundamental to you. How do you practice this every day? 

I try to eat lots of greens. I am a big believer in eating what you enjoy and I don’t like to deprive myself of anything but I do think that getting some good veg into your system is good both for the body and the mind.

What are some of your favourite ways to wind down?

Cooking, dancing, singing out loud and (badly) playing my guitar. I find music incredibly powerful.

Ingredients-wise, what are your three non-negotiables in the kitchen? 

Miso paste, tahini, mixed spice. 

Now tell us, do you have a guilty pleasure?

Ha definitely. I have many but my top ones are probably cinema popcorn, peanut m and ms and dark chocolate covered rice cakes.

What is your favourite way to use turmeric, be it in your beauty regime or recipes?

I eat omelettes a lot and love throwing it in my omelette, but I also add it to my porridge and pretty much every soup or curry I make. 

Coffee or turmeric latte?

The truth is both. I'd like to say I was turmeric all the way but I do love a good espresso too.



Make like Alexandra and embrace all the beautiful seasonal produce of the moment. We have a feeling these super light, fluffy pancakes are set to become a brunch staple at Wunder HQ. 

| serves 4 |

For the pancakes

  • 2 medium parsnips
  • knob of butter (or olive oil)
  • 200ml milk (cow, goat, almond, cashew or oat – I wouldn’t recommend coconut milk with this recipe)
  • 1tsp sea salt
  • 2 large eggs, lightly beaten
  • 100g spelt flour (you can also use gluten free or a standard plain flour)
  • 1 tsp baking powder

For the lemon whipped ricotta & tarragon, walnut pesto 

  • 1 lemon
  • 100g ricotta (more if you like)
  • 100g walnuts (toasted on a dry baking tray for 10 mins in a 180° oven)
  • handful of fresh basil (stems incuded)
  • handful of fresh thyme leaves
  • 1 small clove of garlic, crushed
  • extra virgin olive oil
  • salt and pepper


- Peel your parsnips and chop them into roughly 2cm pieces. Transfer to a medium sized saucepan along with a good knob of butter and a pinch of sea salt and cook over a medium heat for about 10 minutes until your parsnips are soft. You may need to add some water to stop them from browning too much. I usually add about 100ml.

- Once your parsnips are cool pour over your milk and add your tsp of sea salt.  Blend either by transferring everything to your nutri-bullet container (it should fit in the larger cup perfectly), blender or using a stick blender. Pour into a large mixing bowl and allow the mix to cool.

- Whilst this cools make your pesto and ricotta. Zest your lemon into a medium bowl, add your ricotta and whip using a fork until you have a smooth consistency.  Set aside in the fridge until ready to serve.

- For the pesto roughly chop your basil – leaves and stems. Transfer to a food processor along with your toasted walnuts, tarragon, garlic and the juice of the lemon. Add 3 to 4 tablespoons of olive oil and pulse until broken down but still full of texture.

- I like a rough pesto. To achieve what I’ve made here be sure not to over pulse. Transfer your pesto from the food processor into a bowl and add your seasoning and more oil if needed here. This avoids the pesto losing all of its texture. Set aside in the fridge until ready to serve.

- When your parsnip mix has cooled add in your eggs and whisk to combine.

- Sift in your flour and baking powder and gently whisk until just incorporated. For a fluffy pancake be sure not to over whisk, there should be a few lumps remaining.

- Heat another knob of butter or a little olive oil in a frying pan over a medium heat and drop a heaped desert spoonful of the mix. Allow it to cook for 2-2.5 minutes before flipping and cooking for a further two minutes. You should see little bubbled forming just before you flip.

- I always advise to cook just one pancake at first to ensure get the temperature right (the first pancake is never perfect. After that you should be able to get three in at a time. Place your cooked pancakes on a plate in a lightly heated oven or under a dry cloth until you are ready to serve.

- Plate with the lemon whopped ricotta and pesto atop or in little bowls. I like to add some freshly ground black pepper and a little olive oil too.


The Kip Sri Lanka

On our recent adventure to Sri Lanka, we were lucky enough to spend a few nights + host a golden workshop at boho luxe hideaway The Kip. Owner Phoebe has created a true tropical home away from home for travellers seeking a laid-back atmosphere, lush surroundings and balmy nights. She shares her favourite ways to stay cool, calm + collected in the tropical temperatures. 

Hi Phoebe, we would love you to tell us little about the story behind The Kip:

Seddy and I decided to start The Kip after falling in love with Sri Lanka and it’s slow rhythm of life. We came on an extended holiday here a few years back and during this time were reminded how we missed the simple things in life. On top of this, during our travels around Sri Lanka we really noticed a gap in the accommodation market. You either had luxury accommodation or backpacker accommodation, not many options in between.  So we decided to try and start something that mixed all these elements plus brought together like minded, creative and socially conscious travellers by offering workshops and pop-ups in line with our 'slow life' ethos.

How do you find your daily source of golden balance?

Living on a beautiful tropical island such as Sri Lanka means that I am lucky enough to have access to an endless supply of Thambili's (aka King Coconuts), banana’s and sunshine - the ultimate golden gifts from mother nature (along with turmeric of course)! It also helps that all these things are available in our jungle garden too, so I have no excuses. 

How important is self-care to you, and do you often implement it into your regular rituals?

Self care is super important to me. 

Essentially, moving to Sri Lanka and starting The Kip was all about self care. The modern, corporate life was just not working for me. I was stressed out constantly and total sick of the rat race. So, Seddy and I decided to pack up and move to the most magical island we could find to follow our dream of a slower life….and we haven’t looked back! Best self care decision we ever made.

Share with us a quote that gives you daily inspiration. 

Um one quote! This is hard as I love all quotes by Alan Watts (a British philosopher, writer, and speaker) but the below one is probably my all time favourite; purely because when I heard it for the first time I was in Sri Lanka and it was an absolute penny drop moment. Everything became so simple and clear. It was the catalyst for me to quit my job and start living my life inline with what makes me happy at a core level (physically, mentally, ethically and emotionally)

"What do you want to do?... forget the money, because, if you say that getting the money is the most important thing, you will spend your life completely wasting your time. You’ll be doing things you don’t like doing in order to go on living, that is to go on doing things you don’t like doing, which is stupid. Better to have a short life that is full of what you like doing than a long life spent in a miserable way” ~ Alan Watts ~

PS - If you haven’t listened to his speeches. You must. Check them out on youtube. Life changing!

We know nourishment from the inside out is fundamental to you. How do you practice this every day? 

I don't have a naturally strong constitute so making sure I get enough sleep is paramount. I love nothing more than a little afternoon “kip” (hence the name of our business)! Hahaha.

Also, meditation. Although I  am am not practicing everyday at this point in time  (it is a work in progress), I truely believe that when I do it gives me the ultimate nourishment from the inside out. It makes me  feel clear, grounded and at peace . This, in turn, most definitely radiates outwards in both my actions and appearance. 

What are some of your favourite ways to wind down?

Reading, yoga, beach time but most of all playing with my dogs, Rubie & Delilah . Nothing helps me wind down more or bring a smile to my face quite like watching these two scallywags running around. They make me laugh constantly which to me is one of the best forms of relaxation.

Ingredients-wise, what are your three non-negotiables in the kitchen? 

Firstly, I must preface the below by saying I am not the chef/cook in the relationship. Seddy is…BUT, I do love to eat and of course love to give him lots of pointers in the kitchen (from afar and much to his annoyance).

  1. Cinnamon ~  the  best natural sweetener. We are also lucky enough to have a cinnamon tree in our garden which makes things super easy!
  2. All things coconut ~ we love and use everything and anything derived from coconut; From coconut milk to coconut oil to coconut flakes to coconut water.
  3. No meat ~ Seddy and I are vegetarian for both ethical and environmental reasons so we have a strict no meat policy in our kitchen.

Now tell us, do you have a guilty pleasure?

Absolutely. Hot chips! Seriously, you can’t keep me away from them. Seddy’s nickname for me is even ‘Chippy’! Pathetic really. I just love them soooo much.

What is your favourite way to use turmeric, be it in your beauty regime or recipes?

To be honest, before stumbling across the Wunder Workshop my use of turmeric was very ‘traditional’,  in curry’s, dhal, etc.. but NOW I am totally inspired. I am having turmeric lattes, turmeric porridge and using it as a antiseptic when I get a nick or scratch on my skin! The best healing agent yet!

Coffee or turmeric latte?

Both! Up until recently I have been a strong coffee drinker but as already mentioned I am now loving a turmeric latte of a morning. Alternating between the two is working for me perfectly! It’s all about balance right?


We have just returned from our trip to the turmeric farms in the heart of Sri Lanka where we had such a wonderful time meeting all the farmers and people that make our sourcing the very best turmeric run so smoothly. Having based ourselves in Kandy, we drove for 3 hours every day up into lush beautiful mountains, where the air is so crisp and you have endless stunning views of the untouched mountains and valleys. Whilst our legs were covered in leeches, and the mosquitoes were swirling around our heads, we walked through the farmers' forest gardens. This is the most sustainable method of farming as it mimics the original ecosystem of the area, therefore having minimal impact on the natural habitat of all plants and animals. It was a dream to learn more about all the Ayurvedic spices and of course our turmeric. 

Whilst we had many business meetings in Sri Lanka's capital, Colombo, we made sure to escape the city as much as possible and travelled down to Galle, Weligama and Ahangama on the colourful speedy highway bus, blaring out the latest Sri Lankan pop songs. On the coast we spent most our time at The Kip, and held a little turmeric workshop, creating golden tinctures and glowing face-masks followed by full-moon Yin yoga. All in all, we can't describe how lucky we feel to be able to do business with such a wonderful country and most importantly with such warm-hearted people. Find below some photos from our last trip.




As the year draws to a close, it can be difficult not to get too carried away and feel the pressure to get everything done. We catch up with Saffron Soul author and turmeric lover Mira Manek about how she stays rooted and balanced on the daily in mind, body and soul. 


Hi Mira. We would love you to tell us little about the story and dreams behind your beautiful cookbook Saffron Soul and how you discovered your love for cooking.  

I grew up eating delicious Indian food cooked by my mother, grandmother and aunts, wholesome nourishing Gujarati curries and daal, and then suddenly as a teenager I was sucked in by the granola and low fat yoghurt fads, overdoing the ‘healthy’ snacks and eating very little that was real and fresh, thinking of oil as the absolute enemy. I realised many years later that I had it all wrong (ludicrously wrong), I started eating good homemade food again, my body and tummy felt much better, and so I went about changing this perception of Indian food and making it homemade and healthy again. I started creating a whole new array of Indian-inspired recipes, full of flavour, lightly spiced and nourishing andthat’s how Saffron Soul came about! 

How do you find your daily source of golden balance?

Turmeric milk or ‘hardar doodh’ as we called it was our winter remedy growing up. We didn’t necessarily turn to it for a comforting warming drink, so now that it’s become the new hot chocolate, the new thing people sip on as a delicious treat, I’ve started drinking it a lot more and absolutely love it. It’s rather like yoga I guess! I love the way brands like Wunder Workshop have taken turmeric and made so much more from it, making Indians like me eat and drink a lot more of it (even though we’ve always used it in our curries and dishes).

How important is self-care to you, and do you often implement it into your regular rituals?

Self care, for me, is taking a yin yoga or kundalini yoga class, taking a sound bath, getting a massage, ending the day with a long steam, things that nourish my soul, bring calmness and make my body feel ready for a delicious sleep. I usually manage one of these things every week, but don’t have regularity in what I do when, partly because I love trying new classes and events and so like to mix it up!

Share with us a quote that gives you daily inspiration.

I wish I had one quote that I carried in my mind daily, but I actually don’t! I do, however, listen to Alan Watts a few nights a week while I’m going to sleep. His philosophy and the way he speaks is very relatable and it all just makes so much sense.

We know nourishment from the inside out is fundamental to you. How do you practice this every day? 

Nourishment to the body through the food I eat, always a good balance of greens and trying to constantly tame that sweet tooth I’ve always had, trying not to succumb to snack pressure all day long. And nourishment to the mind and soul through moments of pause and prayer and breath at the start and end of the day (on most days!)

What are some of your favourite ways to wind down?

Cooking and then eating what I cook, which I surprisingly don’t do every single day, especially recently as I’ve been out so much. Watching a series. Listening to Alan Watts. I would say reading as I do love reading, but I’ve not done much of it recently! So this is a good reminder to get stuck in a book again. 

Ingredients-wise, what are your three non-negotiables in the kitchen? 

Turmeric, cinnamon, almond milk (there’s definitely loads more!)

Now tell us, do you have a guilty pleasure?

Dark chocolate – if you put a slab in front of me, it’ll all be gone, especially with nuts and a good coffee.

What is your favourite way to use turmeric, be it in your beauty regime or recipes?

I usually start my day with turmeric, cinnamon, apple cider vinegar and a little grated ginger stirred in hot water. 

Coffee or turmeric latte?

I literally love both! 

GOLDEN BALANCE - Warren + Josie of Amma Sri Lanka

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Setting up and running your own social enterprise is certainly no mean feat. Even more so in a land far far away from home, Sri Lanka. But that's just what founders of Amma Sri Lanka, Warren + Josie have done. We caught up with them to hear about their journey and how they achieve their very own golden balance whilst running a deeply nurturing, community-driven initiative. 

Hi Warren + Josie. We would love you to tell us little about the story behind Amma Sri Lanka.

The idea of AMMA first came to us a year and a half ago when we were working for a local charity in Sri Lanka. We were told about the high levels of unemployment amongst women living on the tea estates in the central province. We felt like there should be an alternative for these women other than poorly paid tea picking. It also became obvious that mothers were not working because the option for flexible convenient employment wasn’t available in the area.

Josie’s background is in textile design and her interest in using natural dyes felt like a good area to explore considering the abundance of plant matter that could be used to harness colour in Sri Lanka. So after a few trial workshops we went back to the UK with an idea and a rough plan to start a social enterprise. It took a lot of fundraising but in November 2016 we moved to Sri Lanka and in May 2017 we opened our first AMMA workshop welcoming two mothers who live on the local tea estate.

For ‘P’ it was her first job. At 23, she had moved into the area once she got married and had her daughter shortly after. Recently, we held our 6 month reviews and P told us that nobody believed she could sew, and it wasn’t until the pre- school teachers told the other mothers at a parents meeting that people in her community started to believe her. Women overcoming the low expectations that are placed on them is key to what we stand for at AMMA.

AMMA has had to be sustainable from the start, we arrived with a small grant for equipment and funding to cover our living costs and 3 months of initial mothers wages, but not much else. We were lucky enough to have interest and small orders from the start, this meant the mothers learnt on the job and although this meant we had a lot to overcome it moved us forward quickly, giving confidence to the mothers knowing that what they were making was good enough that someone wanted to buy it.

Our hope for next year is that we can move into a bigger workshop which would give us the opportunity to employ more mothers and increase our productivity in mastering the sometimes unreliable art of natural dyeing.

 How do you find your daily source of golden balance?

I'm so privileged to spend my days making, which has always been for me the most calming and focusing act I could do. Without being able to work with my hands and see an idea come to fruition i think i would find it difficult to feel myself.

How important is self-care to you, and do you often implement it into your regular rituals?

It has become more important especially since moving to Sri Lanka, you are much more aware of yourself here. We notice what we eat and cook a lot more - you can’t just grab a snack like you would in the UK. Their are also less distractions being so isolated and not having unlimited internet, so we spend more time outdoors. We play tennis which I think is more beneficial to my mental health than my physical!

Share with us a quote that gives you daily inspiration.

Currently the words of Mahatma Gandhi have been on my mind “Be the change that you wish to see in the world” I feel like this is so relevant to us starting AMMA, and why its important to try something even if you risk failure in the process.

We know nourishment from the inside out is fundamental to you. How do you practice this every day?

I try not to beat myself up if something doesn’t go to plan. Starting a business in Sri Lanka has taught me a lot about patience and resilience, its not been easy! I try to stay peaceful. I meditate & if I feel myself getting anxious or stressed I try to practice stillness - I would love to do this more. An aim for 2018.

What are some of your favourite ways to wind down?

We don’t have loads of options living in a rural town. Along with playing tennis when we can, food is always important we like to cook and there are some incredibly cheap local restaurants close by. Podcasts have been a life saver. It can be hard to find silence - so on go the headphones and we zone out for an hour.

Ingredients-wise, what are your three non-negotiables in the kitchen?

We have to make all our meals from scratch and tomatoes form the base of most of them. Chickpeas are a current favourite that we can get locally and maybe its the Sri Lankan influence but chili powder always makes an appearance.

Now tell us, do you have a guilty pleasure?

Um, doughnuts! There is a bakery in town which we fail at resisting to often.

What is your favourite way to use turmeric, be it in your beauty regime or recipes?

I use an Ayurvedic soap that i love which has turmeric in, its made locally and apparently is a sworn by recipe in Sri Lanka. I often use turmeric in a carrot and pumpkin soup that I make - and of course we use turmeric as a dye to brighten any dull looking yellows in the AMMA workshop.

Coffee or turmeric latte?

I haven’t yet tried a turmeric latte, tea is the king of drinks around here. But it sounds amazing and I’m looking forward to trying one when I’m back in the UK over Christmas.