Homemade Chai Tea

Even if it takes longer to make than it does to drink, a real chai tea is like having your soul awakened from the inside. Yes, I thought of that myself. Chai tea aids digestion, is full of antioxidants, and gives you a light caffeine boost, so it is a pretty swell option for the afternoon slump (not that you get those when you eat right… but any excuse to stop for tea!)

In a big teapot, preferably in a charming pastel colour, brew for several minutes:

  • 3 teaspoons of black tea
  • 1 crushed cinnamon stick
  • ½ a Vanilla bean, chopped
  • 2 slices of ginger
  • ½ a teaspoon of whole cloves
  • ½ teaspoon of cardamon pods
  • a couple twists of cracked black pepper (No really, it helps bring out the sweetness of the spices)
  • Half a grated green apple

Serve with warmed milk of your choice (I find non-dairy milks like soy or almond work better), and stir in some organic honey to taste. Sprinkle the top with cinnamon for added class and flavour.

I know it takes time, but some of the best things in life just do. Just trust me on this one!


Buckwheat Chia Bircher Muesli (inspired by


2 tablespoon rolled oats
2 tablespoons raw buckwheat kernels
2 tablespoon chia seeds
½ teaspoon or so vanilla
¾ cup unsweetened almond milk, or non-dairy milk of choice
cinnamon, lottsss of it
3 figs
½ apple
a few almonds
a few pepitas

In small bowl combine oats, buckwheat, chia seeds, vanilla, milk, cinnamon. Mix well, cover and refrigerate overnight, or eat in one to two hours after it has set. Serve topped with diced figs, apples and nuts/seeds and a sprinkle of cinnamon…add a little more milk if desired. Serves one.

I am doing this acting class thing on Saturdays, which involves having to eat breakfast at 7am, and then lunch isn’t until about 1.30pm. On those days I need a breakfast that is going to give me the energy to roll around on the floor discover myself. Buckwheat and chia are stupidly filling, so I’ve been having this Bircher to get me through my emotionally demanding Saturdays.

Frozen Smoothie Cups

Crank the nutrition in your morning smoothie without having to keep a fridge full of fruits and veggies all the time. Blend coconut water, mint, spinach, mango, celery, almonds, honey, orange, and ginger in the blender (just to clarify in case there was any confusion over where that process was to occur) and freeze in those bendy cupcake trays.

Then put the whole thing in the freezer, and store in a snaplock bag. Pop one or two into a blender with almond milk for a quick nutritious drink. You can also treat them like ice cream alternatives.

Olivia Wilde’s Glowing Green Smoothie

Speaking of Her Sexiness, look what I found you guys. This recipe was devised for Olivia by her nutritionist Kimberley Snyder, and it looks pretty tech. I’m really excited to try it soon!

-1 ½ cups water

-1 head organic romaine lettuce, chopped
-3-4 stalks organic celery

-½ head of a large bunch, or ¾ of a small bunch of spinach
-1 organic apple, cored and chopped
-1 organic pear, cored and chopped
-1 organic banana

-Juice of ½ fresh organic lemon

-1/3 bunch organic cilantro (stems okay)

-1/3 bunch organic parsley (stems okay)


Add the water and chopped head of romaine to the blender. Starting the blender at low speed, mix until smoothi. Gradually moving to higher speeds, add the celery, apple and pear. Add the cilantro and parsley, if you are choosing to add them. Add the banana and lemon juice last.

The fruit and lemon cut right though the grass taste. Feel free to mix and match different greens and fruits, as these two specific food groups combine well.

Portobello Mushrooms with Lentils

Cook green lentils. Stir fry sliced Portobello mushrooms in garlic, olive oil, spring onions and kale. Mix through lentils with olive oil, salt, pepper, and fetta.  

Feel free to serve with some extra salad greens if you forgot to have your green smoothie that day (don’t worry. It happens to the best of us.)

The Best Post-Workout Smoothie

Is it just me, or is anyone else getting sick of smoothies?


Hehe I crack myself up. Never! I love my smoothies and always will. Here is the perfect post-workout smoothie. It’s high-protein, low-sugar - when I refer to sugars, I mean naturally occurring sugars. Obviously none of my smoothies ever have sugar in them!



- 4 brazil nuts

- scoop of vanilla protein powder

- bunch of goji berries

- 3 handfuls of spinach

- one teaspoon coconut oil

- one tablespoon flaxseeds

- 250mls of almond milk

Yum. Seriously, wow.


Tuna filled Capsicum

Mix the tuna with a bit of olive oil, avo, Spanish onion, lemon, salt and pepper, (give the usual tuna staple of mayo a miss in favour fresher flavours).

Go for tuna in springwater rather than the pre-flavoured varieties, or tuna in oil.

You can roast these bad boys for 15 minutes on the classic 180, or have them fresh.

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Megan Gale’s Go-To Salad

I absolutely adore Hamish and Andy. Initially, I was dismayed on discovering the slew of ridiculously good-looking women who’ve kept them company over the years. I sighed, shaking my head as I deleted “Does Hamish have any allergies” and “What’s Andy’s favourite film” from my browser history. No chance, Natasha. No chance.

But not one to give in to a defeatist attitude, I now see the litany of banging, accomplished women who’ve set the precedent in a positive light:

1) I actually owe a huge amount of gratitude to these so-called ‘girlfriends’ for keeping Hamish and Andy occupied until I am old enough to see the relationship move from pedo-territory into the adorable ‘age is just a number baby’ category,

2) They’ll have had such an overdose of models and busty blondes, I’ll make a refreshing, albeit potentially awkward, change as a normal human being.

In the meantime, Megan Gale, who Andy used to date (think of the banter! Think of the sex! Oh god it’s all too much) has phenomenal taste in salads.

“I created this salad because I loved all the ingredients independently, and I wanted to see what they were like together. Turns out, they are delicious.”

Roast pumpkin slices drizzled with macadamia or grapeseed oil until caramelised and tender. Grill a piece of salmon (again, using macadamia or grapeseed oil) and place on top of pumpkin. Add sliced avocado and mango, and top with fig and balsamic vinegar.

Fucking genius.

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