Loni Jane

The old favourite recipes are included in the new Feel the Lean 'Recipes' book along with over 100 new recipes. Covering new topics such as life purpose, the digestive system, gut health, acne, hormones, skin health, saunas, detoxing, lymphatic system, plant-based diets, animal-based diets, mind control, and strategies I practice that help me overcome life challenges. I hope my books help you understand more about who you are by connecting the dots in your own life, gain a deeper understanding of humans and animals, and to learn more about how everything is connected when it comes to optimal health. Health is my highest value because I hit rock bottom in my early twenties and never want to go back to that way of life ever again.

A HOT TIP with the dried mango is to put it in the fridge overnight then pop it into your blender the next day and blitz it for a minute or so in the blender until you have a pile of 'flakes of tropical gold' then add it to your dry Burcha batch (see some pictures and recipe below) *feel free to double or triple the recipe if you plan on eating this stuff daily and want to make a bigger batch 🙂 IF YOU WANT TO SEE MY ORIGINAL BURCHA MIX RECIPES ALONG WITH INFO ABOUT THE BENEFITS OF BURCHA  CLICK HERE * Add all measured ingredients into a large mixing bowl or layer a jar, mix well then funnel into a glass jar and store in the fridge for long-term freshness (it will last months in a glass jar with tight lid) but I bet you will finish it in less than a couple of weeks :). 1 tbs vegan protein (I used the Garden of life raw vanilla protein) Add all ingredients except for the Burcha mix into a high-speed blender, blend until creamy and smooth.

They have put so much effort into supporting the  'healthy lifestyle', fun nature-based kids spaces and activities, eco-friendly and a plant-based lifestyle movement and are one of the first Australian shopping centres to do so! Next up was some bulk food and beauty items from Naked bulk Foods, loading up on cashews (to make cheese and dressings), corn (for popcorn on our movie nights), activated charcoal (for my black detox smoothies), soaps (for the shower and the dishes), gluten-free pasta and a Konjac sponge (to use with my face cleanser). Did some shopping, grabbing the usual things like Tooshi eco nappies and wipes from Woolworths, brown rice crackers, visited the health shop to get some conditioner (Springfields is my favourite at the moment) and grabbed Rowdy some new shoes before Daddy came and met up with us after he finished work! Konjac sponge is made from the plant fibre of Konjac plant, the sponge gently exfoliates and deep cleanses, great for use with face cleanser to remove dirt and makeup, it gentle enough for daily use, 100% eco-friendly and biodegradable and is great for sensitive skin.

Antibiotics most definitely play a great roll in treating some nasty illnesses that are bacteria born but for the common cold and flu, which are usually virus strains they won’t give it a nudge and only wreak havoc on your microbiome (the good bacteria in your body) causing other microbe imbalances like an overgrowth of candida, yeast, fungus or mold along with contributing to immune suppression. The main ingredient in this tonic is Apple cider vinegar which also helps balance your stomach pH by neutralising stomach acid which helps you absorb and transport key nutrients around the body from the stomach, it also acts as a digestive aid which helps break your food down throughout your digestive system. * Cheesecloth (optional if using a metal lid or mason jar) * Patience (while you wait for it to infuse) * 1 entire head of garlic, usually around 6 garlic cloves * 1 -2 tbs of cayenne pepper powder (try one first and if that's spicy enough then leave it at that if you want an extra immune kick add one more) * chop ingredients the way you like, some people like them super fine and others like thicker chunkier pieces) After time to infuse the mixture is ready to strain * Pour through a nut milk bag or cheesecloth over a jug or bowl to catch the liquid * Store at room temperature with a tight lid on your bench top during the cooler months to shot once a day to boost immunity Get creative with the ingredients and play around based on your tastes and what you have on hand.