Sawatdee from Koh Tao, Thailand!

I’ve spent the last three weeks in a hilltop treehouse on a small tropical island in the Gulf of Thailand. What an exploration of inner and outer worlds it has been! I’ve counselled some beautiful souls on how to eat better and gain more energy naturally, and taught yoga daily at Shambhala, the most beautiful sala on Earth, on the forested grounds of a beach resort.

I've broken through barriers in my personal yoga practice, played with acrobatic yoga, aerial silks, trapeze and capoiera, and swam in the ocean. I’ve also explored my inner world, meditated in forests, ran and hiked in nature, listened to the trees and prayed under the stars. And I’ve realised something that I could only gain perspective on from afar, away from the busy regimen of my current life in Australia.

What I’m about to share with you is extremely personal but I feel many of you are in the same boat, and would benefit greatly from hearing this. Up until recently, I have starved not my body, but my soul. Yes, a nutritionist, starving from the inside out!

It's winter and that means, heartier food!

These hearty breakfast options are wholefood, plant-based and perfect for those among us who just need something more substantial and wish to discover new tastes!

These recipes are also wonderful for those with higher energy requirements, such as pregnant women and athletes (like there's a difference!) The savoury veggies on sprouted grain toast with avocado is perfect if you've just come back from a long winter run through the forest and need something to fill the belly and warm the heart. Wash it down with a steaming mug of hot chai tea and Bob's your uncle!

·         Savoury Veggies on Toast: Toast 2 thin slices of Essene sprouted grain bread. Add a thin layer of organic miso paste, a smattering of fresh avocado, and any other vegetables you like. Protein-packed sprouts, tomato, baby spinach, cucumber, and sweet capsicum are wonderful options! Add portobello mushrooms pan-fried in a small amount of coconut oil and garlic if you're feeling very gourmand.

·         Very Berry Frappe: Blend 20 to 30 grams of Sunwarrior Protein Powder, a teaspoon of flaxseed oil, chopped apple, chopped pear or a handful of berries, almond milk or water plus a few ice cubes. Or be adventurous and do a warming winter version of this smoothie, by using stovetop-warmed almond milk and obviously omitting the ice cubes. Go on break the rules!

·         Pumpkin Chia Porridge: A gluten-free hobbit's first breakfast! You'll need some leftover and mashed/pureed roast pumpkin from the night before, or bake some on the spot if you're crazy like I am. In a saucepan, bring to boil 1/2 cup water and 1/2 cup organic coconut milk, then add 1/2 cup quinoa flakes or gluten-free steel cut oats and reduce to a simmer.

Add 1/2 cup pumpkin puree, 1 tablespoon chia seeds, 1 teaspoon ground cinnamon, a dash of freshly ground nutmeg, 8 drops vanilla essence and stevia to taste.  Cook over low heat until creamy and soft, adding water as needed. Remove from heat. Top with chopped dates and almond butter, and a sprinkle of cinnamon, if you like. Warning: can be addictive.

·         Almond Butter Banana Smoothie: This is extremely delicious and filling so save for a special morning and share with a loved one! Blend 2 tablespoons of raw almond butter, 1 cup coconut water or almond milk, half a teaspoon of vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, and 2 bananas for a potassium-rich and creamy smoothie.

·         Real Bircher Muesli: Soak overnight 3 tablespoons of whole oats or raw buckwheat in filtered water. Next morning add 1 teaspoon of skin-nourishing coconut oil, an apple or pear (chopped or grated) and a handful of fresh or frozen berries. Sweeten with agave nectar or stevia.