Have you set you daily intention? ❤️

Every moment of our lives is a magical recipe of sorts. Every flavour, note, direction that Life presents is a genius composition and has an important message. 

Even the most sour of flavours are often carrying the highest potency of the medicine we require.

 But are some of those moments created by your mind? Are they created by the subconscious intentions we tend to set without realizing!

Practicing Yoga helps you become aware of your mind set and what intentions you are setting. 

Being clear of your intention today is the part of the magic recipe to happiness and living a productive harmonious life. 

What is your intention today? Make it clear and precise! 

Today can be one of the most happiest fun days of your life. 

Tip - sit in meditation and set your intention.

It becomes exciting and fun when you learn in my retreats and ️workshops how to master your mind so you can co create your life and happiness on a day to day level. 

Namaste & Blessings 

Nicky ❤️

Eg 'Today I am productive happy calm and attracting new golden opportunities that are aligned to my passion and what will help serve me and my family.' ❤️ 

R A W Sprouted Bread

Raw Sprouted Salad Sandwich with Mango and Coriander Dressing

You can't beat this crisp bread with its fresh salad and veggies. It tastes clean, crisp and very satisfying. 

Perfect for days when you'd like to eat bread. 

Makes 4 open sandwiches 

For the Crisp bread

2 cups (8 oz/225 g) almond meal (ground almonds) or equal quantities of linseeds, sunflower seeds 

and almonds, mixed and finely ground

1 cup basil leaves 

1⁄2 cup (21⁄2 oz/70 g) pumpkin seeds 

1 tablespoon chia seeds 

1 teaspoon cumin powder

1⁄4 teaspoon chilli flakes 

1 tablespoon filtered water 

1⁄4 teaspoon Himalayan pink salt or Celtic sea salt 

For the Filling 

1 avocado, peeled, seed removed and flesh mashed

1 cup (1 oz/30 g) mixed salad leaves

1 cup sprouts 

1 tomato

For the Dressing 

1 cup (31⁄2 oz/100 g) mango, chopped 

1 cup (3 oz/85 g) fresh coconut meat

1⁄4 teaspoon chilli flakes 

1⁄4 teaspoon Himalayan pink salt or Celtic sea salt 

1⁄4 cup cilantro (coriander), roughly chopped 

To make the crisp bread, place all the ingredients in the bowl of a blender and process until smooth.

You may need to stop the machine and scrap down the ingredients from time to time, until it forms a 

dough-like texture. 

On a sheet of Teflex or baking paper, press out the dough with your hands, cover the dough with 

another sheet of baking paper and roll a rolling pin over the top until smooth. Dehydrate for 2 hours, 

or bake at 50°C/120°F until crispy for 30 minutes.

To make the dressing, blend all the ingredients together in the bowl of a food processor.

Cut the crisp breads into 4 large squares. Spread each thickly with avocado, then top with mixed 

salad leaves, figs,  sprouts and tomato. Drizzle the dressing over.

The Power of Living RAW

http://www.booktopia.com.au/the-power-of-living-raw-nicky-arthur/prod9781742575421.html?source=pla&gclid=CjwKEAiAmuCnBRCLj4D7nMWqp1USJABcT4dfLOW43L-YZIrXs_ReyUY4KwauDKJ10EP89KVLhMTXBxoCChzw_wcB

Cooking with Chai 

http://www.booktopia.com.au/cooking-with-chia-nicky-arthur/prod9781742573311.html

It's all about TEXTURE ❤️

Sourdough

Living the RAW VEGAN lifestyle is all about creating different textures, keeping a wide variety of nutrient based foods, having fun and being responsible for learning and being aware of what your body needs on a day to day basis through nutrition, mind and soul. 

You needn't miss out on eating bread. But my breads out of my NEW The Power of Living Raw teach you how toake gluten free dairy free nutrient based  breads that SERVE your body with ENERGY and HEALING. ❤️

Sourdoughs are made with‘starters’ rather than yeast, following an ancient method. First, a live culture 

is made which, once‘alive’, can be refreshed and replenished and kept alive for years. If you follow this 

method you’ll never need to use yeast to make bread ever again. You need to allow 3–5 days to create 

the starter. The longer you leave it the better the taste of the bread. 

Note: Only use nutritional (savoury) yeast at the beginning of making the starter process. Do not add 

additional yeast when you feed the starter. 

For the Starter 

3 cups (12 oz/330 g) gluten-free flour,

3 probiotic capsules, emptied of their powder 

1 teaspoon nutritional (savoury) yeast

1⁄4 teaspoon Himalayan pink salt or Celtic sea salt 

3 cups (24 fl oz/750 ml filtered water

Mix all the dry ingredients in a large bowl, add the water, stir well and cover. Set aside at room 

temperature for 3–5 days. In that time, every morning and evening‘feed’ the starter, with equal 

amounts of water and flour. I stir the starter, then add 1⁄2 cup (2 oz/60 g) gluten-free flour and 1⁄2 

cup (4 fl oz/125 ml) filtered water, stir again, making sure to scrape down the sides of the bowl, then 

cover and leave at room temperature. The starter is ready to use when it starts to bubble and smell 

sour, usually 3–5 days. 

When you make your loaf, take 1 cup of the starter for use in the loaf, but remember to replace it 

immediately with 1⁄2 cup (2 oz/60 g) of gluten-free flour and 1⁄2 cup (4 fl oz/125 ml) filtered water and 

stir it in as if you are refreshing or feeding the mix. Do not add additional yeast when you feed the 

starter.

If your starter has been refrigerated, remove from the refrigerator at least 24 hours before you want to 

use it. Replenish the starter every time you remove a cupful to make a loaf! 

See my fav Quinoa Chia Seed Bread

This grainy seed bread is nutritious and filling. Top with salad and a dip or enjoy as a snack on its own for those days you are sick of raw greens and juices. 

Texture is everything!

Makes 1 loaf

2 tablespoon lecithin granules

1⁄4 cup (1 oz/30 g) quinoa flour 

1⁄4 cup (1 oz/30 g) millet flour 

3⁄4 teaspoon Himalayan pink salt or Celtic sea salt 

1 teaspoon nutritional (savoury) yeast 

1⁄2 cup (21⁄2 oz/75 g) chia seeds

1 tablespoon Starter (see Sourdough recipe) 

11⁄2 tablespoons honey

3⁄4 cup (6 fl oz/175 ml) warm water

Add all the dry ingredients to a large bowl and mix to combine. Add the starter, honey and water, and 

knead well. You may have to use a little more dry flour to form your dough into a loaf.

Shape into dinner rolls and dehydrate for 8 hours at 115°C/240°F, or make one loaf and bake in the 

oven at 115°C/240°F for 1 hour.

NEXT RAW & YOGA RETREAT 

Booked out Bali July 2015 

RAW Tortilla Wraps

Raw Tortilla Wraps

The flavour of the spices and fresh salad with the wrap texture is divine. Eating Raw is about creating 

textures, that you'll become more aware of on your Raw food journey.

Makes 5 

11⁄2 cups (5 oz/150 g) yellow squash

1/3

 cup (11⁄2 oz/45 g) chia seeds 

1/3

 cup (11⁄2 oz/45 g) LSA meal (mixed ground linseeds, sunflower seeds and almonds)

1 tomato

2 tablespoons olive oil

1 garlic clove

1 teaspoon chilli powder

1⁄2 teaspoon cumin powder

Himalayan pink salt or Celtic sea salt

Place all the ingredients in the bowl of a blender or food processor. Turn the speed to low then quickly 

increase it to high speed. Stop frequently to scrape down the ingredients. Blend until smooth.

Spread the batter into rounds as thin or as thick as you like on Teflex sheets or baking paper and then 

place on the dehydrator trays covered with non-stick baking paper.

Dry the wraps at 65°C/150°F for 2 hours, then flip them over and continue drying for another  

2 hours. Dry until the wrap is still moist and easy to lift up. Store in the refrigerator for up to several weeks

Order your copy today!

http://newhollandpublishers.com/cooking/1348-the-power-of-living-9781742575421.html

Allow food to be your medicine, medicine to be your food. 🍏

Regain your health and vitality and live their you dream. 💚

Our next retreat nearly sold out 

BALI JULY 5 th -10th 

Learn everything you need to know about the RAW VEGAN and YOGA lifestyle. 

http://www.nickyarthur.com.au

Y O G A maintains YOUTH...

Y O G A 

I was teaching yesterday in my studio and was being assessed by our General Fitness Manager, who admitted to me he  knows nothing about YOGA!

The whole experience of being assessed has always scared me, and over the years, tests my FEAR friend and ability to stay in true alignment without feeling like I am performing.  The whole experience made me have an AHA moment.

Back in the early days of teaching I would have been really nervous, scared and tried too hard to please. After teaching now for 6 years and having my own committed Yoga Practice for 16 years I was able to stay in true alignment of who I am as a teacher and what I stand for.

I was able to put my friend 'FEAR' aside and tell 'FEAR' to quietly sit with the manager while I got on with what I need to do, and that was teach, focus and concentrate on my members. What I expect of my members is FOCUS CONCENTRATION AND MEDITATION while we have 2 main things we fully focus on one being BREATH and two being BODY ALIGNMENT. So why would I be tempted to be distracted, anxious and nervous when I expect everyone else to let go of exactly that.

This was not a time to bring out anything new, or try to impress or over deliver, that would have been setting myself up for disaster and not being authentic. So I decided to pretend he was not in the roo, set FEAR aside and fully engage in what was important, and that was YOU, my members and what they were doing.

The class was on the day of my daughters 12th birthday 18th February a lunchtime class and one I will always remember for its unique and special energy we created as a team.

If you were in the room you know what I am referring to.

YOGA did transform my life, my body and my mind. It did create some upheaval at times, because for the very first time since I was a child I felt present, fully relaxed, joyful and content. It showed me some things in my life that were not in true alignment with me and who i fully stood for as a person.
For example being caught up in body image gym junkie habits, pushing and depleting my physical body, drinking alcohol not having regular sleep patterns, people surrounding me who weren't in full alignment from a holistic and compassionate level.

My life completely transformed through the practice of YOGA. I was able to have beautiful healthy energised pregnancies, give birth in a relaxed manner, breast feed calmly, nurture my babies and feel so in touch with Motherhood and juggling it all.

Becoming a YOGA teacher meant creating my own daily Yoga Practice and this is something I still have today, in a class, on the beach, in the park or even in the air conditioning busy gym at Mosman FF. Standing in front of a mirror without any judgement is the real key to YOGA. No thought process, becoming a complete EMPTY vessel is what I have worked very hard on doing over the years in my Practice.

Many of you know I went to BIKRAM YOGA teacher training, and loved every minute of this boot camp style training. It helped me become a rock solid teacher, but the heat over time showed not to be fully beneficial for my physical body or spiritual. BIKRAM Yoga never came across spiritual enough to me, I remember being SHUT out of a class once at at studio in Sydney, I was 2 minutes late on arrival, and while going through one of the toughest times of my life, I was told, sorry too late! It was a day i really needed to breathe and be in the room, I had drove 45mins to get there, with no parking I was told NO. I still went on and did the training, but over time I have realised how powerful breathing in a hot room or NOT is the key to all YOGA and Meditation. The problem for me and the heat was my kidney's didn't cope with the overload drinking too much water and losing fluid. I use to often wonder why many BIKRAM (not all) still carry fluid and weight gain. Many do lose kilos at the beginning because of the lose of fluids, but it wasn't until I stopped practicing in the heat and continued my own Yoga sequenced daily and adding my hand stands, splits and advanced postures i was able to fully heal and align my entire body mind and LIFE.

Today I can feel the difference and can't wait one day to open my own amazing YOGA STUDIO the plan is in place and the right time will come one day soon and create a space for people to come and HEAL, never turn people away and practice with compassionate and open arms at a time of need.

I love teaching YOGA and helping others find breathe and let go of stress is the most rewarding job for me in the world. Today I can see and feel what is going on with your body at a deeper level I didn't even realise I would feel.

Nutrition comes hand in hand with practising a real YOGI lifestyle  and is a big part of my work. My new book THE POWER OF LIVING RAW is a perfect tool to go hand in hand with the YOGA COACHING services and retreats  I offer.

What excites me about YOGA is not the physical buffed flexible body but the internal healing and mindset that is created in mind body and soul in which I believe will give you your life back, add etra years to your life, increase health and vitality, and help cleanse and detox toxins from within. YOGA helps you maintain your youth. From my open personal experience I am 43 and have never felt so fit healthy balanced and content in my life to date... (ohhh except the time of becoming a Mum,  nearly ticks all boxes except my nutrition wasn't quite like it is today, in fact I was deficient in nutrients and minerals)
 Do you want the YOGA GLOW? I can help you!


Thank you to all my fans, followers, yoga clients, members it truly is a wonderful blessed life to lead you all to a healthier and more aligned lifestyle.

Stay tuned... I LOVE YOU!

Blessings Love and Light

Nicky

Seasonal Eating and your HEALTHY Raw Vegan Pizza

Seasonal Eating

Dad's Garden 

Imagine a vegetable garden in the dead of winter. Then imagine the same garden on a sunny, summer day. How different the garden is during these two seasons of the year! Yet, today it is so easy for us to forget about the seasons when we eat.
Originally, people had no choice but to eat foods only when they were in season. But now, modern food propagation methods and a fast and economical worldwide distribution of food make the same foods available all year round. You can buy many types of food from a supermarket irrespective of seasonal availability, and grocery store shelves look much the same in December as they do in July.
However, life always comes full circle and now, once again, we are moving back to the old approach of following the seasons. Seasonal foods are a way of reconnecting with the cycle that nature intended for us. Raw foods, the healthiest wholesome foods provided by nature, are seasonal. And when food is in season, it has more flavour and is more economical to buy. 

Add some live nuts and seeds to your life and reap amazing health benefits. 

'Allow Food to be your Medicine, medicine to be your food!'

LSA (Linseeds, Sunflower Seeds and Almonds)

LSA help to cleanse and detoxify the liver. The liver is the cleanser and filter of the bloodstream,
it regulates fat metabolism and makes HDL cholesterol (good cholesterol), which carries the LDL
(bad cholesterol) back to the liver for elimination. One to two tablespoons of LSA per day added to breakfast cereal, yogurt or smoothies will increase that food's nutrient value significantly. Alternatively, sprinkle LSA on salads and fruit. 

RAW PIZZA RECIPE 

Top this delicious raw pizza recipe with sun-dried tomatoes and fresh basil leaves for the perfect night in

Who says you can’t indulge in the  ‘take-away night’ every now and then without falling off the health wagon? You can – except, it technically isn’t take-away. This raw pizza – which is just as satisfying, by the way – means you can have all the tasty goodness of a pizza without any of the processed junk that comes with it. The dish – taken from Nicky Arthur’s The Power of Living Raw – is the perfect meal to whip up for a bunch of friends to enjoy on a night in.

Serves 4

Ingredients:

For the crust

1 cup (4 oz/115 g) LSA meal (mixed ground linseeds, sunflower seeds and almonds

1 tbsp dried oregano

1 tbsp dried basil

1 tbsp dried mixed herbs

2 cups (8 oz/225 g) yellow squash, chopped

1 cup (4 oz/115 g) walnuts, soaked for 1 hour in water

2 tsp Himalayan pink salt or Celtic sea salt

2 tbsp olive oil

1 tbsp lemon juice

1⁄2 shallot, chopped

2 tsp nutritional (savoury) yeast

For the cashew nut cream

1 cup (4 oz/115 g) cashew nuts, soaked in filtered water for 1–2 hours

Juice of 1 lemon

1⁄4 tsp Himalayan pink salt or Celtic sea salt

1 tsp maple syrup or raw honey

1 tbsp olive oil

1⁄4 cup (2 fl oz/60 ml) filtered water

For the tomato sauce

1 cup (5 oz/150 g) tomatoes

1 cup (5 oz/150 g) sun-dried tomatoes, soaked in water for 20 minutes

1⁄4 tsp dried basil

1⁄4 tsp Himalayan pink salt or Celtic sea salt

1 tsp oregano

For the macadamia mozzarella topping

1 cup (4 oz/115 g) macadamia nuts, soaked for 1 hour in water

3⁄4 tsp lemon zest

1 tbsp lemon juice

1 tbsp chia seeds mixed with 1 cup (8 fl oz/250 ml) water 1⁄4 shallot

1⁄4 garlic clove

1⁄4 tsp Himalayan pink salt or Celtic sea salt

1⁄4 teaspoon cayenne pepper

Method:

1. To make the crust, mix the LSA meal, oregano, basil and mixed herbs in a bowl. Set aside.

2. Turn the dehydrator to 145°C/290°F. Process the remaining ingredients until smooth in the bowl of a blender or processor.

3. Add the processed ingredients to the LSA and herb ingredients and stir well. Turn out onto a baking sheet lined with baking paper, press out to a 1⁄4 in (0.5 cm) thick pizza base. Arrange on Teflex paper.

4. Decrease the dehydrator temperature to 115°C/240°F and dehydrate for 45 minutes to 1 hour. Alternatively, bake in the oven for 30 minutes at 115°C/240°F.

5. To make the cashew nut cream, bend all the ingredients in the bowl of a food processor for 5 minutes, or until smooth and creamy.

6. To make the tomato sauce, blend all the ingredients in the bowl of a processor or blender until smooth and creamy.

7. To make the macadamia mozzarella topping, pulse all the ingredients in the bowl of a blender until the consistency of fine breadcrumbs.

8. Spread the cashew nut cream over the pizza crust then top tomato sauce and macadamia mozzarella.

Blessings xx

NEXT RETREAT IN BALI NEARLY SOLD OUT

http://www.nickyarthur.com.au/bali-retreat-2015.html

Gluten Free

My FAV ... QUINOA 

A gluten-free diet can be healthy, as long as it is based on foods that are NATURALLY gluten free! 

The problems arise when people eat “gluten free” foods made with refined starches instead. (DISASTROUS!  Instead of processed foods try wholesome one ingredient foods.) 

These foods are no better than their gluten-containing counterparts, because gluten free junk food is still junkA gluten-free diet can be healthy, as long as it is based on foods that are naturally gluten free.

The problems arise when people eat “gluten free” foods made with refined starches instead.

These foods are no better than their gluten-containing counterparts, because gluten free junk food is still junk food.

 

As BIKRAM use to tell us at teacher training...

a junk body a JUNK MIND! It's true, what you put into your body through NUTRITION and MIND through THOUGHT is everything to what you get back in energy, vitality and happiness.

For me after spending years trying to work out my own body and mind and fine tune my health, nutrition and energy has been totally TRANSFOMATIONAL! 

The key is to start changing little habits, one at a time and get to know your OWN body at a more intimate level. Then the challenge is to make sure you take responsibility to look after yourself everyday! Not at weekends or once a week, everyday. 

Don't be fooled by buying processes gluten free packaged foods. Aim for whesome one ingredient live foods that nature has provided in abundance to you. 

The Bottom Line: Quinoa is naturally free of gluten 

use it instead of typical gluten-free ingredients can increase the antioxidant and nutrient value of a gluten-free diet.

Quinoa is Very High in Protein, With All The Essential Amino Acids That we Need!

Remember to bless your food with gratitude and love before you eat. 

Blessings  Nicky x

#gluten-free #vegetarian #vegan #live #health #fitness #yoga #meditation #bikram #retreats #raw ##weight loss #energy #vitality #transform #amazinglife #contentment #happiness #nickyarthur.com.au 

 Retreat Dates

Port Hedland 27th Feb 3 Day

Hunter Valley NSW March 6th -8th 

Includes accommodation food and raw cooking class yoga meditation walking fitness 

Karratha 27th March 3 Day

Bali 5th July 5 Day - nearly booked out! 

Go to events at  FB Nicky Arthur 10 Week Mind & Body Transformation

http://www.nickyarthur.com.au/