JL Journal

Movement, wellbeing & life with Jess.
A collection of expert advice, movement inspiration, nourishing recipes, retreat stories and thoughtful insights to help you move well and feel your best.

Recipe: Brussel Sprout, Red Cabbage & Hazelnut Slaw

INGREDIENTS 200g red cabbage 100g Brussel sprouts 1 small bunch fresh parsley leaves (5g) 50g hazelnuts, chopped 50g pomegranate Vinaigrette:…
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Recipe: Creamy Spiced Red Lentil & Carrot Soup

INGREDIENTS Olive oil 1 onion, small dice 3 garlic cloves, crushed 1-inch ginger, peeled and grated ½ tsp cumin seeds…
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Recipe: Vegan Chocolate Pecan Biscotti

INGREDIENTS 1 tbsp chia seeds, ground 2 tbsp water 100g caster sugar 80ml plant-based milk, warmed 30g vegan butter/margarine, melted…
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Recipe: Jackfruit & Sun-Dried Tomato Curry Noodles

INGREDIENTS Olive oil 1 red onion, thinly sliced 4 garlic cloves, thinly sliced 1 tsp smoked paprika 1/2 tsp ground…
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Recipe: Roasted Butternut Squash Nut Roast 

INGREDIENTS 500g butternut squash (peeled weight with no seeds) Olive oil 1 tsp dried rosemary or 2 sprigs fresh rosemary…
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Recipe: Simple Red Pepper & Spinach Dahl

INGREDIENTS 1 red onion, small dice 3 garlic cloves, crushed 1 red pepper, small dice 1 heaped tsp mild curry…
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