It’s been a wee while since a recipe graced the pages of this blog, so I’m thrilled to be serving you this all-kinds-of-delicious cake (created just for us!) by raw vegan chef Kelly Fielding from Bella & Bhakti. Raw salted caramel and raspberries? Um, yes.
I had the pleasure of sitting next to the beautiful Lauren Glucina almost a year ago at the Bupa Health Influencer Blog Awards and I knew who she was right away. I had drooled over Lauren’s gorgeous, unique and intricate recipes on her site Ascension Kitchen for some time. I’d fallen in love with Lauren’s keen eye for aesthetics, beauty and design as well as her passion for a gentle, kind road to food, wellness, health and healing.
It’s no secret that I adore anybody who can seamlessly merge their multi-passions into their work with so much love and desire to embody their true selves in everything they do. Lauren has nailed this as a holistic health and wellness coach, certified raw chef and herbalist-in-the-making, while also being responsible for some of the most interesting and beautiful food photography I’ve ever seen, not to mention the exceptionally creative design of her blog, eBook, newly released app and social media channels. She’s a true gem.
In the 11 weeks that I’ve been in Perth, I’ve missed a few things I had to leave back in Melbourne.
I packed a backpack the night before we left, expecting to be gone for a few days, maybe a week. Obviously, things didn’t quite work out that way. But as anyone who has ever lived out of a backpack will tell you, you really don’t need 95% of your ‘stuff’.
It’s a lot easier than you might think to pack your life into a bag and walk away from the rest of it all. You’re free-er than you think.
Of course I’ve missed my friends, my pink jeans, particular books, having my own room and my juicer. I’ve also really, really missed my food processor…