Monthly Archives: May 2015

Wunderlust Recipe Share

Wunderlust 108 – Brisbane kicks off Saturday 30th May, 2015.   I will be on stage at 11.30am ( forecourt) – Southbank Parklands.

wunderlust 108 - bris

I promised a FREE recipe to all who attend from my Published Book – The Joy of Real Food


Apple Lime and Apple Juice

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Apples eaten with the skin on have 17% of the RDA of fibre. They are high in quercitin and vitamin C, great for immune support..

The Querctin and pectin found in apples are also beneficial for digestive complaints.

They also have anti-viral properties making them a suberb choice to help fight off colds, bronchitis & other viral infections.

From an Ayurvedic perspective Apples are Vata aggravating ( more on this in my book the Joy of Real Food)  and cause gas and bloating. combining them with the lime will help combat this as the lime is oiliating.

Chemical Free: Apples are on the list of HEAVY pesticide residues.. so stick to organic.. or wash them thoroughly..using warm water with lemon juice/ ACV.

Carrots  are perhaps best known for their rich supply of the antioxidant nutrient that was actually named for them: beta-carotene. However, these delicious root vegetables are the source not only of beta-carotene, but also of a wide variety of antioxidants and other health-supporting nutrients. The areas of antioxidant benefits, cardiovascular benefits, and anti-cancer benefits are the best-researched areas of health research with respect to dietary intake of carrots.  (All coloured fruits and vegetables are high in phytochemicals and fabulous medicinal properties!)

Limes are high in pectin, minerals, cleansing and oiliating. Phytochemicals in limes boost the immune system, perfect forcombatting winter viruses! They may also great for balancing cholesterol levels and lowering BP and heart. Limes contain quercitin which is very effective against inflammation..

To select limes: Choose shiny and those heavy in weight. Dark green limes have more flavour than those turning yellow.

Turmeric ( optional) is a potent anti inflammatory – high in Curcumin ( the orange pigments) This wonder herb is used for any type of inflammation.

Since the time of Ayurveda (1900 Bc) numerous therapeutic activities have been assigned to turmeric for a wide variety of diseases and conditions, including those of the skin, pulmonary, and gastrointestinal systems, aches, pains, wounds, sprains, and liver disorders. Extensive research within the last half century has proven that most of these activities, once associated with turmeric, are due to curcumin. Curcumin has been shown to exhibit antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and anticancer activities and thus has a potential against various malignant diseases, diabetes, allergies, arthritis, Alzheimer’s disease, and other chronic illnesses.

Try it also with black pepper! Yum!

 The Recipe: 

Carrot Lime Apple

(Serves 2)

This is a great anti-inflammatory boost, full of antioxidants and natural goodness. I ordered a juice in a café one afternoon with carrot, lime and apple as it sounded delicious. I was informed it was “fresh”, but it turned out the lime was cordial, the apple, packaged and only the carrot fresh. As a result I came home and created my own.

Ingredients from nature:

5 carrots

2 large apples

2 inch piece turmeric root

2-3 limes, peeled

Joyful Preparation:

Juice all ingredients and pour into a glass. YUMMMMM!!!

Want more?  

This recipe is from The Joy of Real Food – Available on Amazon, Balboa, Barnes  Nobles, Dymmocks, Booktopia and various other online stores.

Autographed copies ( Australia wide) are also available HERE 

Rowena Jayne Real Food Yogi Raw Chef Author Yoga instructor        Rowena Jayne - Real Food Yogi -Author Raw Chef Yoga Instructor




More recipes are also available in Rowena’s New You Detox Transformation Program – Valued at $149 ( special wanderlust price – $79 – one week only)



Recipe Share: Chai Spiced Dandelion


dandelion chai

I woke up to a chilly, windy morning and my body gave the message it wanted a warm, spicy tea.  Chai is usually my favourite, but I am running a detoxification program, so decided to use dandelion instead.

Now I know we all love the word detox and it conjures up the image of clean, healthy bodies.  Who doesn’t want that right?  I know some of you fear not having your coffee or enjoying your hot beverages. That is about to change!  One of my main messages is to make sure you do have delicious meals to prepare as “diets” don’t work.  Diets make us feel deprived.  Yummy, delicious meals and drinks however, provide satisfaction, satiety and like eating well is FUN! Cause lets face it, eating has become a huge part of our lives.  So Now you can have your cake and eat it too!

Below is a warming tea that is delicious and provides great support for the liver.

Dandelion Root is a favourite amongst health professionals for its cleansing action. Dandelion root assists with fluid retention and helps improve digestion, particularly of fatty foods by its role in increasing bile production. It also acts as a liver and gallbladder tonic.

Naturopaths use Dandelion in tinctures but my preferred method is simply making a dandelion tea especially for  those of you who normally love your sunday morning coffee.

Where to find it? Roasted dandelion is readily available in health food stores and supermarkets (be sure to purchase organic)

Recommendation: 1-2 cups of tea daily

Chai Spiced Dandelion

2 cups brewed dandelion tea (or you could use organic India’s caffeine free chai tulsi masala) 
1 cup almond milk*
1 teaspoon vanilla extract
1/4 teaspoon allspice
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon ginger powder

Add 1- 2 teaspoons honey or maple syrup if you desire

Joyful Preparation: 

Add the brewed tea to the high speed blender ( or thermomix) add the almond milk and spices and blend until desired temperature. If you dont have a high speed blender, warm it in a pan slightly.

Time to prepare ( 3 mins – including making the almond milk)

* Almond milk – 1/3 cup almonds ( soaked overnight) blended with 1 cup water and strained ( dehydrate and save the pulp in the freezer to use for raw cakes & other delicacies)