In this issue of Nourish, we expand our horizons with purpose-driven travel adventures, demystify gut health, and learn how to pack more plants into our diet. We also navigate the seven stages of going vegan, discover the most nourishing skin serum ingredients, and keep our feet and the planet cool with stylish, sustainable sandals. Indulge in a rainbow of plant-based deliciousness, from hearty burgers and bountiful salad bowls to dreamy vegan cocktails.
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More inspiring stories
Mindful escapes with Billabong Retreat
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Mythbusting: Gut health
If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...
Plant-based recipe inspiration
Caramelised onion and chèvre tarte tatin
Rich, sweet, caramelised onions are perfectly paired with the tanginess of a sophisticated vegan chèvre in this rather fancy tarte tatin.
Sweet aminos glazed pumpkin wedges
Gloriously rich and sweet, these caramelised pumpkin wedges are topped with a luscious dollop of melty homemade vegan mozzarella.
Basic pineapple tepache
Tepache originated in Mexico and now that it’s most commonly made with pineapple, it’s a sweet sip of goodness.
Beetroot borani
This delicious yoghurt dip is so simple to make and will definitely keep you coming back for more!
More inspiration from our mindful collective
Natural sleep oils
Spraying sheets and pillows with calming scents can be a wonderful aid to slumber
To wander with no purpose
The next time you go for a walk, discover the wonder of the everyday world around you
Let it glow
A skincare routine can be a way to nourish yourself inside and out
Seeking the silver lining
When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.
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