Wellbeing Journal
NEW ROSE HAND CREAM HANDPICKED LIMITED EDITION
We’re delighted to introduce our NEW Rose Hand Cream Handpicked Limited Edition, a strictly limited edition version of one of our most iconic products.Its rich, luxurious formula features an exclusive Rose extract grown and handpicked at the purest place on Earth – our organic farm in the Adelaide Hills – while its elegant soft pink and rose gold packaging makes this limited edition even more enticing.The purest Roses, perfected for youWe gently handpick our fresh, organic Roses at first bloom – exactly the right moment to preserve their deeply hydrating properties. We then take each extraordinary petal and meticulously draw out the exclusive, concentrated floral extract that can only be found in our Rose Hand Cream Handpicked Limited Edition.In this way, we capture the very best of Nature, so that our pure Roses can intensively nourish and deeply hydrate your skin. Your hands will be left feeling velvety soft and smelling divine.Secrets from the South Australian hillsFor more than 30 years, the organic growing methods we employ at our Jurlique Farm in the Adelaide Hills have optimised the already rich and fertile soil there.Even the air above is pure. According to data gathered by the World Health Organisation, the air quality in our part of the world is among the very best*, with low levels of pollution and bright, unblemished skies.As a result, the Roses in our limited edition Rose Hand Cream Handpicked Limited Edition are rich in botanical antioxidants to hydrate, nourish and soften your hardworking hands.Shop the story
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EAT YOUR WAY TO RADIANT SKIN WITH JACQUELINE ALWILL
INSPIRED BY OUR NEW BODY CARE RANGE, OUR FAVOURITE AUSTRALIAN NUTRITIONIST, JACQUELINE ALWILL COOKED UP TWO RATHER DELICIOUS AND DELIGHTFUL MEALS WITH FRESHEST OF INGREDIENTS FULL OF ANTIOXIDANTS THAT WILL HELP YOU ACHIEVE RADIANT SKIN BY NOURISHING YOU FROM INSIDE OUT AND GET YOU STARTED FOR A GLOWING SPRING. There is SO MUCH to look forward to in the Spring, it’s one of my favourite times of year. New season produce, lighter meals, fresh ingredients to make you feel nourished from the inside out. In partnership with Jurlique and for the launch of their NEW Body Care Range I’ve created this delicious recipe which draws on ingredients from the range and delivers it to you ready to eat. Pretty great right?SAGE BRUSSEL AND CAULIFLOWER RICEBreakfast (brunch, lunch – maybe dinner too?) of champions – SAGE BRUSSELS AND CAULIFLOWER RICE. Abundant with nutrition from cauliflower, garlic and brussels to support our bodies natural detoxification processes. Full of fibre to aid digestion and satiate our appetite. And with the gentle inclusion of sage, enriches this dish with both anti-oxidant and anti-inflammatory nutrients too.You can play with additional flavours such as pecorino or if you prefer dairy free and purely plant based then a touch of vitamin B rich nutritional yeast will do the trick. Serve with fresh sourdough or gluten free bread, some sautéed mushrooms and beans and you have the perfect, nutrient dense, balanced meal.SAGE BRUSSEL AND CAULIFLOWER RICEServes 4 1/4 cup extra virgin olive oil 2 cloves garlic 1 leek, white part only, diced 1 head (700g) cauliflower, cut into florets, blitzed to form a rice 200g brussel sprouts, finely sliced small handful sage leaves 2 teaspoons lemon rind 2 teaspoons nutritional yeast OR 1/4 cup pecorino, shaved 1 cup baby spinach sea salt and black pepper DIRECTIONS Heat a large frypan on medium heat, add olive oil, garlic and leek and cook 3-4 minutes until translucent. Add cauliflower rice, brussel sprouts, sage leaves and lemon rind and cook approximately 6-8 minutes. Sprinkle nutritional yeast if using a non dairy option and toss through baby spinach to warm. Seasons with sea salt and black pepper and sprinkle with pecorino if using. Serve direct from the frypan with sautéed mushrooms and butter beans and avocado for a delicious wholesome meal anytime of the day. SAGE BRUSSEL AND CAULIFLOWER RICE - Inspired by Restoring Lemon, Geranium & Clary Sage Shower Gel
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RECIPES FOR THE WOMEN IN MY LIFE
Jacqueline Alwill is Jurlique’s Wellness Warrior! She is a qualified nutritionist and owner of one of the most in-demand Sydney nutritional practices, The Brown Paper Bag.When asked of the women of influence in my life both now and in the past, it goes without saying that it is family first. My mother (Elizabeth) and two sisters (Dini and Romy) have been an incredible force of love, wisdom, loyalty, friendship and honesty all throughout my life and I have these women to thank for where I stand today. We have a beautiful friendship and love between us and have shared a journey in motherhood too. I feel truly blessed they have guided me so much through this life and that we share so much, including the love of good nourishment.A recipe for my mum… LEMON AND POPPYSEED CAKEThis recipe carries so many beautiful memories of sitting in a little coffee shop with my mum, scooping the milk from her cappuccino and sharing a small slice of cake too. It’s an old favourite remade with ingredients to nourish… almond, coconut oil, lemon, honey and poppyseeds.LEMON POPPYSEED CAKE RECIPEServes 8GF : DF : SF : V 1/2 cup (125ml) coconut oil, melted 1/2 cup (125ml) maple syrup 4 eggs 1/2 cup lemon juice (approx 2 lemons) 3 tablespoons lemon zest 1 teaspoon baking powder 1/2 teaspoon bicarb soda 1 cup (100g) almond meal 1/2 cup (80g) gluten free flour 2 tablespoons milk (nut or dairy is fine) 1/2 cup (65g) black poppyseeds Frosting: 1 cup (250g) coconut or natural dairy yoghurt 1 tablespoon raw honey 1 teaspoon lemon zest To serve: finely sliced pieces of lemon rind and edible flowers (optional) Preheat oven to 180C, then grease and line a 20cm round diameter spring form cake tin. In a large mixing bowl, whisk together coconut oil, maple syrup and eggs. Add lemon juice and zest, bicarb and baking powder and whisk again. Fold through almond meal, flour, milk and poppyseeds. Pour into greased and lined cake tin and bake for 40 minutes. Rest in cake tin for 10 minutes then transfer to a wire rack to cool completely. To make the frosting, combine all ingredients in a small bowl and mix well. Once cake is cooled, slice through the middle and remove top layer. Spread half the frosting over the bottom layer, place top layer over and ice the top. Sprinkle with lemon rind and edible flowers and serve. A recipe for my sister Dini… TOFU BOWLOur family spent time living in Japan when I was young, and my sisters would come to visit from Australia frequently. From those years together we formed a love and connection with the Japanese culture but in particular for my sister Dini, the design and architecture was such an influence to her creative success to this day. A simple bowl of plant-based goodness including tofu, sesame, radish, carrot, avocado and ginger, brings those moments we shared in Japan to life all over again.TOFU BOWL RECIPEGF : DF : SF : V : VEGANServes 1 1 cup ice berg lettuce, shredded 1 carrot (125g), sliced in fine sticks 160g firm silken tofu, cut into 2 cm pieces 1 rainbow radish, finely sliced 1 spring onion, white part only, finely sliced 1/2 small avocado, diced 1 tablespoon pickled ginger 1 teaspoon sesame seeds 1/2 cup cooked teff/quinoa or brown rice 2 tablespoons kimchi (optional) Ponzu dressing: 1 teaspoon acv 2 tablespoons tamari 1 tablepsoon lemon juice 1 tsp konbu dashi granules 1 teaspoon maple syrup DIRECTIONS Place lettuce in a noodle bowl for one and top with carrot, tofu, rainbow radish, spring onion, avocado, ginger, sesame seeds, your choice of cooked grains and kimchi if desired. To make the ponzu dressing, whisk together all ingredients in a small bowl. Drizzle over the top of the tofu bowl and serve. A recipe for my sister Romy… ZUCCHINI PASTA VONGOLEOf all the people in my life, it is my sister Romy who has been in the kitchen with me most, cooking, talking, playing and enjoying heavenly food together. As sisters, together we share a wonderful passion for fusing health and life in all that we do. This absolutely sensational take on a traditional pasta vongole is a dish made to share with the wonderful people around you. And this encompasses what this gorgeous sister of mine and I do together, always.VONGOLE WITH ZUCCHINI NOODLES RECIPEGF: DF: SFServes 4 as a starter ¼ cup olive oil 4 garlic cloves, sliced 250g cherry tomatoes, halved 1 kg vongole, washed well and beards removed 1 small bunch parsley, leaves picked and stalks finely chopped 1 cup stock 4 (600g) zucchini, spiralised 1 teaspoon chilli flakes Sea salt Black pepper Heat a heavy based casserole dish over a high heat and add in the olive oil, parsley stalks and garlic. Season with salt and pepper and stir in the chilli flakes and cherry tomatoes. Stir everything around constantly and as the garlic starts to brown, add in the vongole and stock. Shake everything around and cover with the lid. In 3 – 4 minutes the vongole will begin to open. Continue shuffling around the dish until all the vongole have opened. Remove from the heat and toss through the zucchini noodles and parsley leaves. Remove any unopened vognole and discard. Serve immediately.
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WOMEN WHO INSPIRE: ULRIKE KLEIN – JURLIQUE CO-FOUNDER
We’re bringing you the story of a woman who inspired this brand and continues to inspire the employees at Jurlique today.Ulrike Klein was born in 1943 in a little village in the Harz mountains, a picturesque and historically rich part of Germany.Growing up in such a beautiful part of the world inspired Ulrike’s love of nature from an early age, while her family’s heritage of gardening and horticulture saw her develop an in-depth understanding of plants and herbs. These childhood experiences were to have a profound impact on Ulrike’s life.In the 1960s, Ulrike’s passion for nature led her to study horticulture and education at university. She taught for five years before marrying Juergen Klein in 1972.Together, she and Juergen founded a company, where they researched and extracted plant essences for use in food, cosmetics and paint. They created their first aromatherapy products long before aromatherapy became fashionable. And their vision – to produce a healing, plant-based skin care range using 100% pure ingredients – began to crystallise.In 1983, Ulrike and Juergen’s search for the perfect place to realise this vision led them and their four young children to the Adelaide Hills in South Australia. Two years later, they founded Jurlique.Over the next decade, Jurlique grew from these humble beginnings into a company that employed over 200 people across Australia, ran over 30 retail outlets, and exported to 18 countries.As Jurlique continued to grow, Ulrike became increasingly focus on conducting the company’s seminars, workshops and herb farm tours. In doing so, she inspired woman of all ages to understand that health and beauty comes from within when we radiate the beauty and inner freedom we have when we live in harmony with ourselves. Today, Ulrike divides her time between Adelaide and Eckernförde in Northern Germany, and remains passionate about Jurlique. She describes the company’s continuing success as “like seeing a child growing up and being successful – it fills me with pride. As long as I live, Jurlique will be part of my life.”Who inspires you? Head to Facebook to tell us…We are proud to celebrate International Women’s Day. To mark women’s effort to achieve equality throughout the world. We will donate to ‘Dress for Success’ a registered charity which supports disadvantaged women returning to the workplace. To make a personal donation visit –www.dressforsuccess.org
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CREATED TO NURTURE THOSE WHO NURTURE OUR EARTH
Our Rose Hand Cream has been a worldwide bestseller ever since we launched it in 1993. We spoke to our co-founder, Ulrike Klein, to find out what inspired her to create our iconic hand cream.“I did so much gardening that the Rose Hand Cream came out of necessity,” Ulrike told us.A passionate botanist, our co-founder Ulrike used to spend much of her time tending to the herbs and flowers at our Jurlique Farm. After many long hours of working the soil, she found her hands were often dry and in need of extra care.So she decided to develop a hand cream that would give her hands the deep hydration and protection they needed.“Before I went out to the garden I would put on my Rose Hand Cream,” Ulrike said. “It absorbed totally into my hands and really protected them. And I would use it afterwards as well.”The decision to make Roses the star ingredient of our new hand cream was no accident, Ulrike explained. “I grew up with Roses, so I’ve always had that connection to them,” Ulrike said. “And Roses are the queen of plants when it comes to skin care. They have a lot of soothing and softening qualities that really enhance the skin.”“And there is something in the scent of Roses that is very soothing on an emotional level. Roses connect you to nature, to beauty within; to that place we all want to be part of. And I’ve had so many people tell me ‘It’s the greatest hand cream in the world!’.”It seems many people still share that view, as Rose Hand Cream is one of our top-selling skin care products worldwide. And it still features the same heavenly Rose fragrance Ulrike helped develop more than 20 years ago, as well as an exclusive biodynamic† blend of potent farm botanicals that celebrate her love for nature.Since launching our Iconic Rose hand cream, we’ve add three further variants, Lavender, Jasmine and Citrus that have also proved to be firm customer favourites.We have recently transitioned our iconic hand creams to new recyclable packaging. Each one of our four signature hand creams still encompasses our original formula and contains a rich blend of potent herbs, all of which are grown and extracted at our Jurlique farm, in the Adelaide Hills.Ulrike KleinWhat ingredients make these hand creams our customers favourites? Our Jurlique Farm Biodynamic Blend containing:Calendula: Great for soothing redness, calming dry, irritated or chapped skin.Daisy: Refreshes, calms and rebalances oiliness.Chamomile: Rebalances dryness in the skin, calms irritations, rednessMarshmallow: Humectant that helps to hold in moisture into the skin, to intensively hydrateRosa Gallica : Softens balances and restores the skin.Sweet Violet: Excellent for rebalancing delicate and dry skin.Viola tricolour (Pansy): Good for soothing dry skin conditions.Echinacea: Soothes dry skin conditions, rebalances.Marshmallow Root Extract: Humectant that helps to hold in moisture in the skin. Contains a high level of mucilage polysaccharides which is one of the reasons why it was chosen, thus providing a good humectant effect.Discover our iconic hand creamsJurlique hand creams
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THE HANDS BEHIND YOUR SKIN CARE
Hands are at the very heart of JurliqueDiscover the hands behind Jurlique…Fay Paillot, Jurlique Farm Assistant Former pro-beach volleyballer.Fay first learned about biodynamic farming when she was living and working in France. It inspired her passion for this natural way of farming, so when she returned home to the Adelaide Hills, she was delighted to find the Jurlique Farm. And she’s been caring for our herbs and plants here since 2014. “I used to think I was a good gardener until I came to Jurlique. Then I learned so much more! Now I grow my plants at home biodynamically and I can see the difference in their quality. The veggies are bigger, and they taste so much better.”Kate Neilson, Jurlique Farm AssistantA self-confessed country girl at heart, Kate has been part of our Jurlique Farm family since 2014. She works across all aspects of caring for our plants and herbs, and she’s passionate about biodynamics and its focus on natural farming methods. “The previous farms I worked on were conventional, so there were chemicals everywhere. I was diagnosed with asthma at one stage. But I don’t have asthma anymore, because I’m not exposed to pesticides. And everything at the Jurlique Farm is a lot healthier – especially the soil.”
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JURLIQUE WELLNESS RECIPES
RAW CHOCOLATE AND AVOCADO TARTServes 12Base: 1 cups almonds 1 cups pecans 1/4 cup rice malt syrup 1/4 cup coconut oil pinch celtic sea salt Filling: 2 cups avocado flesh 1/2 cup cacao powder 5 tablespoons rice malt syrup 1/4 teaspoon cinnamon pinch sea salt Top:Cacao nibsFor the base:Combine all ingredients for base in a food processor and blitz to combine.Spread evenly into a 20cm round spring form cake tin lined with baking paper then place in freezer to set for 30minutes.To make the filling:Combine all ingredients in food processor and blitz until very smooth.Spoon filling into the tart case, smooth over the top, and garnish with berries, cacao or cacao nibs.Store in fridge until serving.RAW CITRUS BLISS BALLSMakes 12 1/2 cup cashews 1/2 cup almonds 1/2 cup macadamia nuts 1/2 cup shredded coconut 2 tbsp raw honey 4 tablespoons lemon juice 2 teaspoon finely grated lemon rind 4 tablespoons orange juice 1 teaspoon orange rind desiccated coconut for rolling To create:Place cashews, almond, macadamia nuts and coconut in food processor and blitz until a fine crumb forms. Add remaining ingredients to processor and blitz again until a lovely raw dough is created. Remove from food processor and using a tablespoon, measure into balls. Roll in desiccated coconut and refrigerate.Store in the fridge up to 2 weeks or freeze up to 1 month.RAW CHOCOLATE WITH MINT AND COCONUT BARKMakes 1 block of chocolate 20x20cm 2/3 cup coconut oil ¾ cup cacao 2 tablespoons pure maple syrup 1/4 cup mint leaves, shredded or left whole pinch sea salt 1/4 cup Coconut flakes To create:Line a 20x20cm cake tin or loaf tin with greaseproof paper. Place coconut oil in a small saucepan over low heat on the stove and melt. Whisk in raw cacao, sea salt and maple syrup. Pour into lined tin and sprinkle coconut and mint leaves. Place in freezer to set for 1 hour.NOURISH BOWLServes 1 1 cup baby spinach 1 cup blanched kale leaves, 1/2 cup zucchini noodles or grated 1/2 cup carrot noodles or grated 1 small beetroot, roasted and sliced 1/2 cup turmeric quinoa 1/4 cup alfalfa 1/2 cup cherry tomatoes, halved 1 red radish, finely sliced 1/4 pink grapefruit 1/2 small avocado, finely sliced 2 tablespoons sauerkraut 1 teaspoon pepitas 1/2 teaspoon sesame seed few sprigs dill Cold pressed olive oil and balsamic vinegar Sea salt and black pepper To create:Place spinach leaves and kale leaves in the base of bowl or plate.Top with zucchini and carrot noodles, beetroot, turmeric quinoa, alfalfa, cherry tomatoes, radish, grapefruit. Arrange avocado over the top of the vegetables, followed by sauerkraut, peptias and sesame seeds and dill. Drizzle with olive oil and vinegar, season with salt and pepper and serve.ORANGE AND ALMOND CARROT CAKEGF : DF : SF : V 2 (340g) organic oranges 1 2/3 cups (200g) coconut sugar 6 eggs 1 carrot, peeled and finely grated 2 1/4 cups (250g) almond meal 1 teaspoon baking powder Icing: 1 cup greek or vanilla yoghurt 1 orange, peeled and segmented 1/2 cup pomegranate arils 1/4 cup calendula petals To create:Bring a large pot of water to the boil. Wash oranges and cook in boiling water for 2 hours. Drain and cool then puree. Preheat oven to 160C, grease and line a 20cm spring form cake tin with greaseproof paper. Beat the eggs and sugar until light in colour then stir in orange puree, carrot, almond meal and baking powder.Pour into the cake tin and bake in the bottom of the oven for 1-1 ¼ hours, until top is golden. Allow to cool in the tin for 30 minutes then remove from tin.Top with yoghurt, orange segments, pomegranate arils and calendula petals and serve.ROSEHIP TEA BIRCHERServes 2 2 cups rolled oats 1/2 cup shredded, unsweetened coconut 1 tablespoon honey 2 cups strongly brewed rosehip tea 1 cup mixed berries, plus extra for serving 1/2 cup coconut, full fat natural or greek yoghurt To create:Combine oats, coconut, honey and rosehip tea in a bowl and stir to combine.Lightly fold through berries, cover and place in fridge overnight.In the morning, top with yoghurt, additional berries if desired and serve.Rosehip Bircher
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EBBS AND FLOWS
I sat with a beautiful monk in the rice paddies of Bali recently and we spoke in depth about life. Of the many insightful thoughts she offered, one in particular stood out. It was “life is like a river, we never touch the same current twice. Instead we must learn to move with the ebbs and flows”.Whilst balance would be a beautiful thing to have permanently, the reality is that it doesn’t really exist. Instead we must ride the ups and downs of life, learn how to best manage them and implement little practices so our health doesn’t take a hit.It’s fair to say stress plays a large factor in more people’s lives these days than ever before. Time flies, with more work flowing in and less time to manage it, we take short cuts here and there to cope and the first is usually with our diet and health. We move fast, live fast and place huge expectations on ourselves for everything to happen fast.Health and managing stress is an entire lifestyle approach, physical, mental and emotional. With a holistic approach we look at implementing practices such as yoga, meditation, relaxation training, exercise in conjunction with a renewed focus on what nourishment goes inside our bodies. So with that said, there are some key ingredients in diet, which may help manage stress, empower our health and help us better move with the ebbs and flows.LEAFY GREEN VEGETABLESNot to point out the winners before the race has started, but vegetables often take the podium in health. Leafy green vegetables such as kale, spinach, swiss chard, beet greens, rocket and others contain a rich source of flavonoids, Vitamin C, carotenoids and antioxidants which can help protect skin from environmental stresses. Integrate them frequently into your diet on a daily basis through: Chopped salads with sprouts, legumes, herbs and a lemon, apple cider vinegar and olive oil dressing A big bowl of steamed leafy greens with some clean quality protein such as poached chicken or steamed fish Juices and smoothies with pear, celery, cucumber, apple, zucchini and mint Wraps to replace bread or wheat wraps around your favourite sandwich fillers TURMERIC AND SPICESVariety is the spice of life, and spice well; it’s the spice of life too – especially in health! When there are stress signals in life, they can show through digestion and skin, we lose our bounce and our glow. The golden nugget here is turmeric. With its mega punch of curcumin, turmeric becomes a very valuable spice to keep on hand in the kitchen when it’s time to renew your approach to health. Don’t be shy in using it frequently, liberally and creatively in sweet or savoury meals and snacks such as: Orange, carrot, pineapple, ginger and turmeric smoothie Cooked in quinoa to toss through dishes such as my delicious Turmeric Quinoa and Roast Pumpkin salad or within a nourish bowl Whisked through eggs with chilli and coriander to spice up your breakfast omelette Stirred through curries and dips to fuel some nutrition and abundant colour into your life TEASSitting down to a cup of tea is such a delightful ritual for many of us. It’s warming, peaceful and with the right choice in tea can be incredibly nourishing too. Herbal teas, such as chamomile and rosehip can be wonderfully hydrating and restorative for the skin, peppermint is great for digestion, licorice can give you a little sweet sensation and dandelion superb to give your liver some love. However, green tea takes the cake when it comes to nutrition. It is the rich source of antioxidants in green tea that support the function of your immune system and health. It’s easy to forget to make the swap from coffee or caffeinated tea throughout the day at times, here’s some little reminders of how to go about it: Rise and shine with dandelion to give your liver a kick start and prepare it to digest your breakfast well Make the swap for mid morning coffee with green tea to boost your antioxidant supply for the day Find your sweet hit from licorice after your evening meal and settle down with a cuppa and a book
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GO WITH YOUR GUT
DIGESTIVE HEALTH Our health is driven by the state of our gut. Energy, immunity, digestion, repair, growth and the glow of our skin all starts with how we digest our foods, from the moment we think about eating, smell or see food, to when it hits our stomach and goes through the physical process of digestion. Whilst these days in our very fast-paced lives, it is easy to not give much thought about what is going in our bodies, how we eat and engage with food, and the resulting impact on our digestion. The reality is this is a time more than any other to be conscious of it.MINDFULNESSThe first step in good digestion is implementing mindfulness around eating. So how do we go about this? We slow down and reconnect with our food. This is vital. Our bodies action the digestive process and release enzymes to break down food the minute we see, smell or think about it so given it is doing that for us, it’s important to give some love back by actually slowing down in order for these actions to truly do their job.Making time to sit down with each meal you eat, no matter how big or small, or how little time you have, is the best start to being mindful of your eating. Once you do that, you really engage with your food and grow a positive relationship with it. Our cells respond, they’re clever like that. They know when we are happy and eating or stressed and eating and digest accordingly. Ever noticed that when you eat on the run, you feel uncomfortable, or dissatisfied or lacking energy later despite having eaten? This is our body giving us a quiet nudge and saying ‘excuse me, please can you just give me a little more time and let me digest that delicious meal’.Now with a dose of mindfulness in how we eat, the next step to great digestive health is of course what goes in. And this is exciting, because every meal we eat is our chance to fuel and energise our body with beautiful, glorious, nourishing food. Our focus for great digestive health is those foods rich in fibre and probiotics.FIBREFibre is important in the gastro intestinal system (our GIT or gut) because it keeps everything moving whilst also providing us with sustained energy. A fibre rich diet ensures our digestive motions are frequent and normal and our bowel is in tiptop shape as it creates the bulk in our digestive system to make things move. There are two types of fibre we acquire from different foods, which are both highly beneficial.Soluble fibre’s main action is to reduce the bad cholesterol (LDL) roaming around our bodies and is richest in foods such as: Oats Beans, legumes, peas Psyllium Apples Citrus fruits Insoluble fibre’s action is to provide the bulk in our digestive system and improve gut motility and is present in foods such as: Skin of fruits and vegetables Nuts and seeds Whole grains. With this in mind, kicking our day off with a fibre rich breakfast is a great way of ensuring we meet the needs of our digestive and energy systems to function optimally throughout the day. One of my favourites which integrates some of the gorgeous ingredients we also find in JURLIQUE products is a Rosehip Bircher. The oats are a nourishing source of fibre and B-vitamins soaked in rosehip tea to help hydrate and rejuvenate the skin and berries to give you a big boost of antioxidants. It’s a go to breakfast in our home and so simple to put together the evening before so you save yourself time in the morning and can sit down to enjoy it in peace.PROBIOTICSNow whilst I could probably talk for hours on all the different ways we can improve our digestive health, I’m going to leave you with just one more to think about for now. And, this is the importance of probiotics in the diet.Probiotics act on our gut like seeds to a garden, we need to plant good bacteria, probiotics, to feed, create and grow healthy gut flora. Without probiotics the garden doesn’t flourish and we feel the effect. However, with a good supply of probiotics from our diet, our gut digests food well, detox and elimination pathways are supported and our digestive tract absorbs nutrients to then feed our body premium fuel as a result.There are a few wonderful ways we can obtain probiotics from food sources. One of the easiest to obtain is through natural yoghurt. Yoghurt is a brilliant source of probiotics, namely acidophilus and bifidus and integrating just a spoonful of yoghurt in the morning to your breakfast or just prior to can help establish the growth of good gut bacteria. If you can’t tolerate dairy yoghurt, try non-dairy yoghurt with a coconut kefir to help you on your way.Cabbage for good health – you heard it right! Learn to love cabbage because it can give your tummy some serious love. When cabbage and other vegetables ferment to become sauerkraut, kimchi and the like, they also develop an insane supply of probiotics to feed and nourish. We don’t need to eat mounds of it, but just a few tablespoons with one meal a day to start will support digestion and keep your gut in good nick.ROSEHIP TEA BIRCHERServes 2 2 cups rolled oats 1/2 cup shredded, unsweetened coconut 1 tablespoon honey 2 cups strongly brewed rosehip tea 1 cup mixed berries, plus extra for serving 1/2 cup coconut, full fat natural or greek yoghurt Combine oats, coconut, honey and rosehip tea in a bowl and stir to combine.Lightly fold through berries, cover and place in fridge overnight.In the morning, top with yoghurt, additional berries if desired and serve.
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