Growing an Avocado Plant

Well as a family we are slowly making a transition to a sustainable way of living and one of the requirements of that movement is the ability to grow your own produce.

Living in the U.K the thought of being able to grow an Avocado plant seemed unimaginable, however after watching a few YouTube videos on how to do it I figured I have nothing to loose in trying and so of I went, ate some beautiful Avocado and kept the seeds.

The pictures presented are growth from seed to current state over a 8 month period from when the seed was first placed in water. I lost many in my trials and tribulations, but from those losses I have 3 healthy plants who are continuing there growth despite it being winter, one plant the tallest of the two (I gave one to a friend, so I have two) is growing in a spot where very little sun light gets in during the winter and yet she appears to be happy😀. 

It takes about five years for it to fruit, but that’s cool five years appear to fly these days.

Will check back with you all in the summer to see how they are doing😀.

To you all in great health.



Creamy Vegan Salad Dressing

It is uncanny how on so many occasions in life it matters not how good something is, it’s how you DRESS it that counts. Now I’m a spiritual guy so whats on the inside is as magical as whats on the outside – ‘as above and so below’ and all that jazz.

Anyway back to dressing my salad:

You will need a bowl and fork for mixing, I personally use the very same bowl that the salad will land in and be served from; saves on washing up…

ingredients: (I never or should I say rarely do I measure anything, as such all measurements are approximations).

  • 2 tbsp of Tahini
  • 2 tsp Vegan Pesto
  • A generous glug of extra virgin olive oil
  • A pinch of rock salt
  • A splash of Organic unpasteurised Apple Cider Vinegar
  • A Squeeze of fresh lemon juice
  • 1 Avocado

Job done and it was an easy job at that, now all thats left for you to do is get some great fresh, local if possible, seasonal if you can, bio dynamic or organic and failing that pesticide free salad bits and bobs, the main thing with that all said and done is that you love the food you eat and in turn it will give you the love back.



The Yoga Health Coach

Lemon and Lime Noghurt

As the title suggests; this recipe is a vegan version of yoghurt. The following YouTube video shows you how easy and quick this recipe is to make:

Lemon and Lime Noghurt Demo


1/2 – Lemon (juice)

1/2 -Lime (juice)

4-6 – Dates (remove the stones)

3 – Cardamon Pods

1 – pinch Himalayan Rock Salt

250 – 300ml – spring water

2 – avocados


sprinkle of Buckwheaties (dehydrated buckwheat)

sprinkle of sprouted Hemp Seeds


Put everything into a high-speed blender; turn the blender on and away you go. Pour into bowls or glasses of your choice, put your sprinkles on top and enjoy.

Note: to make a thicker noghurt add a handful of cashew nuts or a tablespoon of coconut oil to the recipe, leave in the fridge for a couple of hours and viola.


To you all in great health

Matt Allen

The Yoga Health Coach

Lemon and Ginger Raw Mousse

This is a lovely refreshing raw mousse.
Being cold the vitamin C from the Lemon will keep your immune system strong, the warmth and stimulation of ginger and the healthy fats of the avocado make this a rawsome treat that promotes great health and vitality.

2 – Avocado
2 – inch pieces of fresh ginger
2/3 – freshly squeezed organic lemon juice
5 – fresh dates
1 – pinch sea salt
300ml – spring water

Cacao Nibs

Real simple add all ingredients to a high speed blender and blend till smooth, pour into serving bowls add your cacao nibs and either enjoy or leave in the fridge for a later date.

Before adding the mixture to your bowls taste to see if its sweet or sour enough for your liking, we’re all uniquely different, for me the above quantities provided a subtle lemon and ginger flavour and was not to sweet. If you want more of anything add then blend and then serve.

Matt Allen
The Yoga Health Coach