Fig, pomegranate, radicchio, orange & feta salad

– serves 4


  • 3 ripe oranges
  • 3 figs
  • 1 head radicchio
  • 1 pomegranate, seeds removed
  • 150g marinated¬†feta,¬†drained and crumbled
  • 3‚ĀĄ4 cup (80g) walnuts, lightly roasted
  • 2 large handfuls mint leaves, torn


  • 1‚ĀĄ4 cup (60ml) red wine vinegar (unpasteurised)
  • 1 1‚ĀĄ2 teaspoons Dijon mustard
  • 1 teaspoon raw honey
  • 1‚ĀĄ3 cup (80ml) extra-virgin olive oil
  • Himalayan salt and freshly ground black pepper


  1. To prepare the dressing, whisk the vinegar, mustard and honey together in a small bowl. Gradually pour in the oil, continuously whisking, until fully incorporated. Season with salt and pepper. Set aside.
  2. Using a small sharp knife cut o the orange skin. Slice the oranges into approximately 1cm-thick rounds.
  3. Roughly tear the figs into quarters.
  4. Roughly tear the radicchio into pieces.
  5. To assemble, arrange the orange, fig and radicchio on a large serving plate. Drizzle with half of the dressing. Scatter with pomegranate seeds, feta, walnuts and mint. Drizzle with the remaining dressing.


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Spirulina, coconut and vanilla omega-boost smoothie

– serves 1


  • 1‚ĀĄ4 avocado, peeled
  • 3‚ĀĄ4 cup (180ml) coconut drinking milk
  • 1 large handful baby spinach leaves
  • 1‚ĀĄ2 frozen banana, coarsely chopped
  • 1 tablespoons ground LSA
  • 1 tablespoon¬†Vanilla BODY Inner Beauty Powder¬†
  • 1 teaspoon¬†CLEANSE Inner Beauty Powder
  • 2 ice cubes
  • 1 medjool date, pitted
  • 1 tablespoon freshly squeezed lime juice
  • pinch of Himalayan salt


  1. Place all of the ingredients in a high-speed blender. Blend until smooth.

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