One of the best things about creating my seasonal cleanses has been getting to know my amazing contributors. It has been an honour to collaborate with some seriously talented women over the last year.

The recipes in my cleanses have been ridiculously delicious, and the contributors for my Winter Cleanse have gone above and beyond.

Whilst I am jam packed full of all the science-y info for you to get to know your body, the biochemistry of food, and the systematic approach to detoxing your body and soul, I am pretty average in terms of kitchen skills.

I’m a recipe follower, not a recipe creator, so to have these experts bring their food to the table, to YOUR table, is a pleasure.

So, without further ado, let me introduce you to one of the four chefs featuring in my Holistic Winter Cleanse.

Penny is a Health Coach and owner of The Nourishing Space. She is a beautiful Mama-To-Be and shares my love for real, whole food.

A sweet lady who is clued up on the power of eating seasonally, I can confirm that Penny has created some gorgeous recipes for you to get your cleanse on, including the one she shares below 🙂


What sparked your foodie passion?

My foodie passion was sparked in my early twenties after years of fad dieting and living off ‘fat-free’ foods. I was constantly tired and lacked energy, and knew there had to be a better way of fueling my body.

What is your food philosophy?

My food philosophy is to eat food as close to its natural state as possible. I don’t follow a particular diet, but try to eat as intuitively as I can. I am very in touch with what feels right for my body and know almost instantly when I’ve eaten something that doesn’t agree with me.

I am also very committed to buying fresh organic and local produce every week (rain, hail or shine I am down at my local farmers markets every Sunday) and prioritise time every Sunday to cooking up healthy meals and snacks for the week ahead.

How do you see the season of winter reflected in your body + mind + soul?

Winter is a time for reflection, inner nurturing and nourishment. I find I become even more grounded in my meditation and yoga practice and eat intuitively and seasonally. During the cooler months, I pop away my blender and bring out my slow cooker, replacing smoothies for slow cooked meals loaded with grounding vegetables.

I make sure I continue to move my body daily, and listen to what it needs. Sometimes it’s a walk in the brisk autumn air, other times it’s to roll out my yoga mat and practice.

How do you bring yourself back into Pure Presence?

Winter can be a challenging time for many, but I truly believe that during this time of year we need to up the ante even more on our self-care regimes.

To bring myself back into Pure Presence, I make sure I spend time in the fresh air and nature as much as I can, I schedule in regular self-care dates with myself like an Epsom salt bath, massage or beautiful sunrise meditation and yoga.

What Winter recipe do you have to share with us?

My favourite meal at the moment, which is on weekly repeat in our household, is my Pumpkin, eggplant and chickpea stew. It is so quick and simply to make, freezes and reheats well and is the perfect warming, and nourishing lunch or dinner!

Pumpkin, Eggplant and Chickpea Stew


What You Need

1 tsp. coconut oil
1 brown onion, diced
1 clove garlic, minced
500g Butternut pumpkin, chopped into cubes
1 medium Eggplant, chopped into cubes
2 tsp. ground cumin
1 tsp. ground ginger
¼ tsp cayenne pepper
400g tin diced tomatoes
400g tin chickpeas
1 cup vegetable stock

What To Do

In a large saucepan, heat the coconut oil over medium heat with the onion and garlic. Stir for 1-2 minutes until brown.

Reduce the heat to low and add the spices, pumpkin and eggplant cooking slowing for 4-5 minutes.

Add the tinned tomatoes and stock, and reduce heat to a simmer and continue to cook until the pumpkin becomes soft. Add the chickpeas and cook for a further 5 minutes.

Serve the stew hot with an optional dollop of coconut yoghurt.

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