Spring is time for new beginnings, sewing new seeds. It’s also time to contemplate health and

physical well-being. Leading up to spring, after a long winter relying on comfort food, most
people start feeling the pressure to get the ‘summer body’.
But, spring clean off doesn’t mean restricting yourself, jumping the first crazy cleanse juicing diet
and detox fads.
It’s time to revaluate your diet, reset old habits, to look at making sustainable changes for long
term results and a better relationship with food. Including more whole and seasonal foods into
your routine and cut back the excess.

Here are my top tips;

-Stablish a routine and help your body sync with your natural circadian rhythm; time to wake up,
to go to sleep, to exercise.
-Cut Out Sugar and refined foods; Replacing it with fresh fruits, vegetables, legumes, whole
grains, nuts, and seeds.
-Use fruits to sweeten recipes instead of sugar, syrups, and sweeteners.
-Choose to eat the rainbow; Get all the macronutrients for a nourishing meal by creating a
rainbow using all colors from Nature’s goodness. Each color gives you different nutrients.
-Help your body to flush out the toxins by increasing your water intake.
-Less is more when it comes to food labels. Look for short labels or no labels.
-Plan your meals, cook more and avoid takeaway meals. By prepping your own meals you will
be making sure you are eating more nutrient-dense whole food, improve portion control and
reducing calorie intake.
-Reduce alcohol intake;
-To aid the body’s natural detoxification eat more: fermented and probiotic foods (kombucha,
yogurt and kefir); bitter leaves and vegetables (rocket, radish, cabbage, watercress and kale);
and fibre food.

Ginger and Apricot Chia Seed pudding
2 cups coconut milk (or unsweetened almond milk)
8 tbsp chia seeds
2 ripped banana mashed
2 tsp vanilla extract (optional)
1⁄4 cup shredded coconut
1 tsp ground ginger
1 tsp ground turmeric
1⁄2 cup dried apricot chopped
1 pomegranate

In one large bowl combine the coconut milk, chia seeds, banana, vanilla, ginger, turmeric,

shredded coconut, and dried apricot. Stir to combine. Cut the pomegranate in half and let the
juice run
out into your pudding mix. Scoop out all of the seeds and stir into your pudding mix until evenly
Either cover your large bowl or jar or pour mixture into desired serving containers before
refrigerating overnight (or at least 6 hours) before serving.


Marlena Gabriel