I have a NEW HOME!

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Hello everyone!

I’ve been gone for a while, hibernating from Say Om To Green because I have been……


BUILDING A BRAND SPANKING GORGEOUS WEBSITE…and EBOOK!


It’s absolutely gorgeous and I just can’t wait to share my online home with you. 

I absolutely love you all so much so I would be so thrilled if you can check out my site. If you sign up to my newsletter (where you will get first dibs on recipes, free resources and upcoming ebook samples…just to name a few VIP freebies) you will get MY FREE EBOOK: ‘Abracadabra! Feed My Fussy Eater’.

So where can you find my new home? My new business name is Practise Glow and you can find me at http://www.practiseglow.com.

Sadly, this will be my last post here so I really do hope to connect with you at Practise Glow. If this is the last time we connect, thank you SO much (But I really hope it isn’t!!! I have so much amazing content to release soon and I just know you will love it!).

Sarah xx

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Why I ditched being vegan

Hi gorgeous,

A few posts ago I wrote about stress I suffered which sent my whole body into serious chaos. During this time it was natural that my body started to become depleted of lots of good stuff, because stress affects the absorption of vitamins, minerals, macronutrients etc. While I had been really enjoying & thriving on a vegan diet, I knew some things needed to change.

Here’s the situation: stress, no periods… Freak out! Along came my health coaching course & through this I knew that I needed to focus on what my body was communicating to me. While I found this hard, my naturopath certainly didn’t. She slowly helped me to see that some animal protein might not be a bad choice. I was desperate. I dug deep & I tried some sustainable, wild caught fish.

It wasn’t easy & I certainly dug my heels in at this point. Some select seafood was as far as I’d go… Along with eggs bought from farmers markets where I personally met the farmers. Just treatment of animals has become a significant part of my life, hence my pain in eating them at this time of my life when I knew I just needed to do what I felt I had to do.

Over time my periods came back. Phew. Here’s the thing. Sometimes you need to mind your own business & just focus on you, your body & what it is telling you. You won’t be any less of a human by tuning into your needs. I found if personally rewarding over time to be gentle on my mind & body & go with the flow. If I wanted eggs for brekkie, sure! Oh that fish looks great, order it.

I still eat a majority of vegan meals- I have eggs once a week perhaps & fish once too. I will always prefer vegan food over animal protein/ products & for my own body I refuse dairy. Justifying this isn’t out of a place of needing to fit in, it’s about being transparent to my followers, some of whom are vegan. I can’t say anymore that I am eating a vegan diet anymore.

If there’s a few things I want to leave you with it is to be kind to your body. It’s not about punishing it, depriving it, or turning a blind eye to the signs. If you know you thrive on a certain type of food, eat it. If something makes you feel bloated, don’t eat it or eat less of it.

Before I go I’m saying good bye for now. I’m launching my health coaching business practise glow (www.practiseglow.com) which will go live in July!! Stay tuned. I’ve got a few deadlines with my ebook & website & some projects I’m working on. It’s very exciting & you have all been amazing!

I look forward to seenu you on practise glow!!

Love sarah xx

Chocolate slab

Chocolate is a favourite comfort food of mine. I love a good creamy dark chocolate & this delivered! The recipe is so easy. You can add anything you want to the finished chocolate including goji berries, nuts, seeds, fresh raspberries. I really love the cacao butter because it gives this chocolate the extra creaminess. If you haven’t got any just use extra coconut oil to replace the cacao butter. Cacao butter is full of vitamin E (skin food!) & antioxidants to nourish your body.

You can pour this mixture into individual moulds, use to drizzle over pancakes, use as a final layer for a peppermint or caramel slice or use to cover bliss balls.

Chocolate slab:
1/4 cup melted cacao butter
1/3 cup melted coconut oil
2-4 tbsp rice malt syrup, or sweetener of your choice to taste
3/4 cup raw cacao powder
1/2 tsp vanilla powder

Melt the cacao butter over a double boiler. Repeat with the coconut oil. Add the two ingredients to combine. Remove from the heat & add the sweetener & remaining ingredients. Mix well ensuring the cacao powder is well incorporated.
Pour into a tin lined with baking paper or silicone moulds. Add anything you like here or enjoy as it is. Pop into the freezer to set.

Made with lots of love.
Sarah xx

Cherry ripe gluten free bircher muesli

Cherry ripe gluten free bircher muesli

Breakfast is my favourite meal of the day without a doubt. I love waking to a satisfying breakfast. Especially one that is full of nutrients & goodness. It really determines how my metabolism is going to function.

This bircher is really delicious & oh so easy to mix together. I have a huge glass mason jar pre mixed in my fridge so I can scoop out portions for the week. It’s that easy! Use any milk to soak the mix.

Mix together:
2 tbsp pepitas
2 tbsp sunflower seeds
2 tbsp sesame seeds
3 heaped tbsp flaked coconut
2 tbsp walnuts (crushed)
1 tbsp cashews (crushed)
2 tbsp almond meal
1 tbsp cacao nibs
2 tbsp cranberries
1 tbsp blueberries
Enough milk to cover the mix

Leave in fridge overnight. In the morning simply dig in. Add any sweetener to taste though the cranberries add lovely juicy sweetness.

Enjoy. Made with love,

Sarah xx

My story: how I found my calling.

I started a new job last week which is really exciting! Because I love health & wellness it didn’t take long before I was talking to people about my health coaching course (through the institute for integrative nutrition). Aside from people asking me how I can help them with their personal issues, I got asked a lot about my journey.

So I’m going to share how I found health coaching & why I’m wholeheartedly passionate about this profession & I can’t wait to get out there soon & empower other people.

For the last few years I’ve been healthy. Eating my greens, being conscious about animal protein, eating superfoods etc. BUT, while I was eating well, going to yoga, moving my body & journaling I was exhausted, stressed & struggling to mensturate regularly. So in my mind I wasn’t the shinning example of health.

But how and why? For a long time I was really ashamed about what was causing my stress. I would side step the real issue about how I found my calling to this health & wellness course at the institute for integrative nutrition because of this shame. But, I’ve decided to honor my journey especially now I’m removed from the stress.

For a long time I felt like a round peg in a square hole in my job. It was great on paper, great in theory, but it wasn’t right for me. I heard a voice getting louder & louder, telling me this wasn’t right. But, I stuck at it. Fear kept me plastered to my commitment to silence that voice & find a groove.

Anxiety built up, my mask of ‘fitting in’ wore thin & gradually my body started to fall apart. I ignored all of this & kept showing up. Countless tears, anxiety, insomnia…. I was my own worst enemy. It hit me one day hard. I stopped getting my period & I knew why. It was time to do something about this.

I went on my own journey & saw a darling kinesiologist who helped me peel back the layers of fear, Shame & sadness. We worked on my ideal life $ gradually I gained this confidence to dive into a career involving food. Blogging for me was the most powerful medicine- self love if you wish.

Juggling pain at work with my blog got me to the point where I eventually quit…. And moved overseas. And have I just felt the best ever!! Seriously here’s the crux of this post: STRESS IS EXPENSIVE. Do whatever is needed ASAP to reduce it.

I know my body didn’t completely break down because of my commitment to yoga, good clean food & my spiritual practice. But- now I’m in a job I love, my circle of life seems to be flowing with that much more vitality- it’s completely electric.

You are where you are for a reason. My experience lead me to health & wellness. Stop for a minute & make sure you are nourishing yourself. Schedule more of what you love, take that walk, sit down with that book & turn out the lights a little earlier. You deserve that sleep in, that pedicure, that raw dessert.

You have one body. Treat it well.
Lots of love
Sarah x

Caramel slice: raw, vegan, gluten free

Caramel slice: raw, vegan, gluten free

Carmel slice would have to be a favourite dessert of mine. I just love the combination of the crumbly biscuit base, with the gooey sweet caramel and then the dark, bitter chocolate on top to balance it all. Yum! In fact I have never met anyone who doesn’t enjoy a piece of caramel slice.

Since eating this gorgeously sweet and clean version I just couldn’t think of ever eating the traditional caramel slice again. This recipe is so delicious, that children will never be able to pick that it is heathy! I can’t wait to see what you think!

Be sure to hash tag your photos on instagram with #practiseglow. If you really love the recipe you can cut and paste the text below onto facebook or instagram to share the love. I’d be eternally delighted!

“LOVE this yummy HEALTHY caramel slice recipe from http://www.sayomtogreen.wordpress.com. Easy and delicious”.

RECIPE:

Base
1 big handful of nuts (I used almonds)
3 tbsp melted coconut oil (melted)
1 small handful desiccated coconut
1 tbsp rice malt syrup/ honey/ maple syrup/ agave

Caramel
1 cup pitted medjool dates
2 tbsp coconut oil (melted)
1/2 tsp vanilla powder/ essence/ extract
1/4 cup water

Chocolate
1/4 cup raw cacao powder
1/4 cup coconut oil (melted)
2 tbsp rice malt syrup/ maple syrup/ honey/ agave
1 tbsp hazelnut spread (optional)

1. For the base process all ingredients in a food processor until the nuts are finely chopped. Press into a slice tin, which has been lined with baking paper. Freeze until firm to touch.

2. For the caramel place all ingredients into a food processor. Blitz, scraping down the sides until the dates are smoothly blended and the caramel is thick and creamy. Pour on top of the base and freeze for 30 minutes.

3. For the chocolate simply mix all ingredients, making sure that the mixture has no lumps. I often like to gently heat this over the stove on a low heat to melt the rice malt syrup a little. If using the hazel nut paste add this once you have taken the mixture off the stove.
Pour over the top of the slice. Freeze until the chocolate is set.

To cut the slice use a sharp hot knife, wiping it between slicing. Take the chill off the slice slightly by leaving it for 5 minutes, though it can be enjoyed straight from the freezer.

Enjoy!

Made with love,
Sarah xx

Banana, oat & chia cookies

Banana, oat & chia cookies

Everyone has had the experience of over ripe bananas. Then, you turn to banana bread, cake, freeze them… I decided to whip up breakfast cookies, full of coconut, wholegrain oats & chia seeds. Perfect start. Full of potassium, fiber, vitamins & minerals. Oats are great because they stabilize your blood sugar levels, keeping you feeling full for longer.

Start by preheating your oven to 160 degrees Celsius.

Mix together:
1 small ripe banana
2 small handfuls oats
1 small handful desiccated coconut
2 tbsp chia seeds
2 tbsp nuts (I used flaked almonds)
2-3 tbsp melted coconut oil

Combine well. Then form heaped tbsps of mixture into patties & place on a tray greased with coconut oil. Bake until golden, around 20-30 minutes.

These are super moist and can be eaten cold or warm. To reheat simply place in a hot oven for 5 minutes or so.

Enjoy!
Sarah xx