Now add your choice of flavours (such as cacao powder, desiccated coconut, dried pineapple or chia seeds), or leave plain.

For Gemma, she struggled with anorexia between the ages of 12 and 17 in particular, but with time she slowly recovered. It's these opportunities that bring wellbeing and mental health into day-to-day conversations, raising awareness and normalising talking about how we feel. Gem's journey evolved beyond just cooking; it became about connecting with those she cooked for, understanding the health benefits of her food – how plant-based meals fuelled bodies, boosted immunity, and enhanced mood.I only use positive language around body image – never words like ‘fat’ or ‘skinny’ – and show the kids that I love my body.

Yet without giving our body what it truly needs to fuel us through the day (and night), we get ill, feel low, and have trouble sleeping. I am forever grateful to S arah from Smorl’s who asked me to make some breakfast pots for her all those years ago and it is literally where my business started. Engaging in community kitchens, she is also creating recipe booklets for local schools and a workbook tailored for menopausal women.In a large saucepan heat a glug of olive oil and cook the mushrooms for about 5 minutes on a medium heat until they reduce in size and look golden.