A Note from Natalie

Natalie is the resident writer, but not an expert. For expert advice, please book a consultation with Dr Quinn

This week we are introducing Adventure.

Adventure is about the vitality you feel when you step outside the mundane and involve yourself with something special (whatever that is for you as an individual).

chmeleon.jpgPhoto from

There’s nothing wrong with change. In fact it might be the only constant in life – nothing stays still or stays the same forever.

Isn’t it strange then, how change has become one of our collective biggest fears? Holding us back from making important decisions, and sometimes from living our lives as fully as we can. Fear of change can even be the single reason we can’t let go of things which are harmful to us, or take up something we desperately want and need…

Since it can have such a huge impact on us, it seems right to give our relationship with change a bit of consideration. And like many of the things we’ve focused on so far in this blog, taking pleasure in change starts with first observing it.

One of the best times to do this is the part of the year when summer segues into autumn, because it’s never quite as definitive as spring’s arrival, or as foreboding as winter’s gathering cold. The shift from summer into autumn is the gentlest change: the mellow, easeful tumble from dry and blasting heat to softer slanted rays and slowly emerging colours. It is the shift from white gold into fruitful, lustrous copper. And there is beauty everywhere.

As it’s the first of September, it’s the perfect day to look outside and start thinking about change. Start welcoming it, not dreading it. Keep it in mind as an opportunity for beauty and loveliness.

Here are some of my point-and-shoot snaps at the end of the season:

Sometimes you can’t properly design a shoot, you just have to snap a moment as it happens, or an object as you pass it by. Some of my favourite pictures are less than perfect, but they capture a moment I could never have created.

Preparing for Harvest:

tomatoes   pears

Getting out into Nature!

Nature won’t always come and find you, but you’ll be amazed what’s right on your doorstep, if you just get out and greet it.

An Encounter In the Woods…
In a split second they were gone, but for a moment I was privy to a family outing, and just managed to snap an exchange of glances before they disappeared back into the trees.

An encounter in the woods.jpg

Towers at the End of Summer…
I know where to look for these, after I first stumbled across a veritable city in the mulch, but when you walk outside, you never know what you’ll find.

Autumn Towers.jpg

A Surprising Visitor!
I’m lucky to be surrounded by buzzards where I live – their sweet piercing call from way up high is such an atmospheric sound, but I’ve never been this close to a wild one – or as lucky, because even on the occasions I’ve sat under a tree very close to an owl, it never cooperates with a camera! Hard to tell if this chap was excited as I was…

A Surprising Neighbour.jpg

There’s so much to see… go and find something that inspires you…

Pick of the Week…

This week, welcome the Autumn harvest! A little gem, the blackberry. You might not have ever considered this…it actually looks like the structure of healthy lungs! Good for defense against colds in the winter!

Important: While we hope to inspire you, you MUST make sure that all ingredients you use are compatible with your own individual medical conditions, medication, allergies and goals.

Mixed Greens with Berries & Honey-Glazed Hazelnuts

From: EatingWell Magazine


Organic Ingredients

Warm Nuts:

  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon honey
  • 1/4 cup chopped hazelnuts, or walnuts


  • 1/3 cup raspberries, blackberries and/or blueberries
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon water
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, crushed and peeled
  • 1/2 teaspoon honey
  • 1/8 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 2 tablespoons finely chopped shallots


  • 10 cups mesclun salad greens, (about 8 ounces)
  • 1 cup blackberries, raspberries and/or blueberries
  • 1/2 cup crumbled feta, or goat cheese (4 ounces)


  1. To prepare nuts: Preheat oven to 350 °F. Coat a small baking dish with cooking spray. Combine oil and honey in a small bowl. Add nuts and toss to coat. Transfer to the prepared baking dish and bake, stirring from time to time, until golden, 10 to 14 minutes. Let cool completely.
  2. To prepare dressing: Combine berries, oil, vinegar, water, mustard, garlic, honey, salt and pepper in a blender or food processor. Blend until smooth. Transfer to a small bowl and stir in shallots.
  3. To prepare salad: Just before serving, place greens in a large bowl. Drizzle the dressing over the greens and toss to coat. Divide the salad among 4 plates. Scatter berries, cheese and the glazed nuts over each salad; serve immediately.
  • Make Ahead Tip: The dressing will keep, covered, in the refrigerator for up to 2 days.

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