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Winter Wellness

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Willy’s Winter Wellness Box
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LIVE Q&A 🌱 We're catching up with Paulin

LIVE Q&A 🌱

We're catching up with Pauline Cox BSc MSc Nutritionist and founder of @sowandarrow_. Pauline is a forty-something yr-old Mum & business owner seeking progress not perfection. She is also the author of Primal Living in a Modern World. Keep your eyes peeled as we are doing a joint giveaway in the coming week to win a signed copy of the book and a Willy's Wellness Box.

Whether you are looking to learn how to incorporate apple cider vinegar into a keto diet or keen to learn more about the health benefits of Willy's ACV, this instagram live is going to help you on your journey to a healthier lifestyle.

See you at 7pm on Tuesday 19th January, live on instagram 🗓 - save the date!

It's Foodie Friday 🥘 Try this Turmeric a

It's Foodie Friday 🥘

Try this Turmeric and Tahini Traybake this weekend:

Time: 45 minutes
1 hour prep + cook time
4 servings

Ingredients
* 2 tbsp avocado, olive or coconut oil
* 2 tins of chickpeas, drained and rinsed
* 1 medium head of cauliflower, chopped
* 3 large carrots, peeled and chopped
* 2 tsp cumin
* 1 tsp turmeric
* ½ tsp black pepper
* 1 tsp salt
* ½ tsp cinnamon
* **coriander for garnish

Sauce
* 3 heaping tbsp tahini
* 1-2 tbsp Willy’s ACV, depending on desired tang.
* 1-5 tbsp hot water
* Salt + pepper to taste

Directions
1. Start by heating the oven to 200C and lining a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower, chickpeas and carrot along with the oil, salt and spices.
3. Arrange in a single layer on the baking sheet and bake for 35-40 minutes, or until the vegetables are soft and golden and the chickpeas are slightly crunchy.
4. To make the sauce, whisk together the tahini and ACV. It will firm up, but that’s okay. Slowly add 1 tbsp of hot water at a time, whisking after each one, until you get a thick, soft and creamy, pourable sauce.
5. Spoon the traybake into a bowl and top with a generous drizzle of the tahini sauce.

Wellness Wednesday 🧘‍♀️ This wee

Wellness Wednesday 🧘‍♀️

This week we are highlighting the wonderful Nix Brook @doodling_yogi - a yoga and creative mindfulness teacher who shares practices and tools to help her students connect to their whole self and inspire a mindful relationship to their own wellbeing, through yoga and creative mindfulness classes, programs and workshops. Amen to that!

Here is one of Nix' favourite quotes from the founder of yoga about connecting the two worlds of yoga and creativity.

“Yoga is an art, a science and a philosophy. It touches life at every level; physical, mental, spiritual. It is a practical method for making ones life purposeful, useful and noble.”
— BKS Iyengar

🍊 Shrub Tuesday: Bring the bar home!

🍊 Shrub Tuesday: Bring the bar home!

Homemade shrubs are a favourite of mixologists at the moment as they can create exciting cocktails with tangy sweet and sour notes going on. 🍹 These can be drank with or without alcohol but we'll pass on the spirits!

If you love citrus flavours, you are guna love this alcohol-free cocktail:

Ingredients
4 lemons
4 oranges
1 grapefruit
450ml honey
500ml Willy's ACV

Instructions
Carefully remove the peel, pith and seeds from the fruit until you are left with only the flesh.
Place all the fruit flesh into a blender and blitz until smooth. You should have about 1 litre of fruit puree.
Pour the fruit puree into a saucepan along with the honey, whisk them together and heat gently until boiling.
Remove from the heat and pour back into the blender.
Pour in the apple cider vinegar and blitz for a minute or so until mixed completely.
Pour into a large jar and leave to cool then steep/store in the fridge.
Pour approx 2 shots into a glass with ice and top with soda water for a mocktail 🥃

Notes
The shrub can be kept in the fridge for up to a month.
Yield 1 litre

This recipe and the second image belong to @FromTheLarder or tag #FromTheLarder please tag Georgina if you try this! We highly recommend you do! 🍹

Willy’s Apple Kombucha with ACV 🍏 This produ

Willy’s Apple Kombucha with ACV 🍏

This product is a firm favourite with our fans and don’t you think @myhomestylelife has captured it beautifully? We love this, thank you ☺️

What’s your favourite Willy’s product? Comment below 👇🏽

Feel Good Friday Recipe: Apple and Parsnip Soup 🍲

1 hour prep and cook time
Makes 4 servings

Ingredients

•2 tbsp avocado or coconut oil
•500g parsnips, peeled and chopped
•1 onion, peeled and chopped
•2 apples, cored and chopped
•1 tsp cinnamon
•1 tsp himalayan salt
•1 litre chicken stock
•4 tbsp Willy’s ACV

Directions

1.Preheat the oven to 200 degrees and line a large baking sheet with parchment paper.
2.Spread the parsnip, apple and onion on the baking sheet. Drizzle with oil, sprinkle with salt and cinnamon and mix until coated.
3. Bake 45 minutes or until golden brown.
4. Add the roasted vegetables to blender along with the broth and Willy's ACV. Blend until smooth, scraping down the sides as needed.
5. Top with crème fraiche or coconut cream and enjoy!

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