



It is a great crystal to have if you are working on attracting wealth and success, but need a boost of confidence to go after what you want. It is Energising and recharging, Citrine also reverses degenerative disease and helps balance chemical imbalances in the body.
Some ways you can use this crystal is by wearing it as Jewellary or by carrying a stone or incorporating it into your space. Wearing Citrine in the form of jewelry is a powerful way to connect with the stone’s energy throughout the day. Your citrine necklace, bracelet or earrings can remind you to choose happiness, and to tap into the light and positive energy that is always available to you. Some people like to carry a Citrine in their wallet or purse or pocket to allow you to bring some positive energy wherever you go. I like holding this crystal in my hand if I feel down as I feel this helps to raise my vibration and to fill myself with positive energy. You can also place some citrine in your home, this gives you a good reminder to be happy. It can act as a source of positive energy and good vibes. I also love using Citrine when I set intentions such as "I choose to be happy". I also love carrying Citrine with me or wearing it to enhance manifestation and to create Abundance.
Natural citrine will very rarely ever grow in clusters like amethyst, so when you see a yellow, orange, crystal in a cluster formation, it is most likely a form of heat-treated amethyst. Another way to tell is if the root of the crystal is white but the tip is an orange or yellow color. The only chemical difference between Amethyst and Citrine is the oxidized state of the iron impurities. Naturally occurring Citrine is quite rare, which is the result of natural heat and pressure applied to Amethyst over a very long period of time. ... Ametrine contains the healing properties of both Amethyst and Citrine.

- 1 tsp. extra virgin olive oil
- 1 tsp. garlic powder
- 1 tsp. paprika
- ½ tsp. onion powder
- ½ tsp. dried tarragon leaves
- 4 medium yellow potatoes
- ¼ tsp. salt
- 1 ½ avocados
- 1 small lime, juiced
- ¼ tsp. ground cumin
- ¼ cup (45g) tomatoes, chopped
- 1 tbsp. fresh coriander, chopped
- pinch of salt and pepper
- 398ml can black beans
- ½ tsp. extra virgin olive oil
- ½ onion, diced
- 1 large clove garlic
- 2 tbsp. store-bought salsa
- ½ tsp. chili powder
- ½ tsp. ground cumin
- pinch of salt and pepper

- 2 small bananas or 1 large banana
- 2 small oranges, peeled and pith removed
- 2 cups (280g) frozen mango
- 4 tbsp. hemp seeds
- 2 tsp. powdered spirulina
- 2 cups (480ml) water
Place all the ingredient in a blender & blitz until smooth.


- 4 cups (400g) ramen noodles of choice (brown rice ramen noodles)
- 1 bell pepper (yellow, red or orange)
- 2 large carrots
- 2 large bok choy of choice, chopped
- 10 white mushrooms
- 2 cups (650g) cauliflower, chopped
- 1 small onion
- ½ tsp. sesame oil
- ½ tsp. avocado oil
- ½ tsp. chili flakes3 cloves garlic, minced
- 4 tbsp. coconut-based soy sauce or low sodium soy sauce
Overnight Tofu Marinade: - 12 oz. (350g) extra firm tofu
- ½ tsp. garlic powder
- ½ tsp. chili flakes
- ½ tsp. sesame oil
- 4 tbsp. coconut-based soy sauce or low sodium soy sauce
- 1 tbsp. cornstarch
The night before: Cut the tofu into 1-inch cubes. In a bowl, mix the tofu, garlic powder, red chili flakes, and sesame oil. Allow to marinate overnight if possible. If not, marinate for at least 20 minutes.
Preheat the oven to 350°F (180°C).
Place the cornstarch into the tofu mixture and stir well to combine.
Place tofu onto a baking sheet lined with baking parchment, making sure the tofu is spaced well apart and not touching.
Bake the tofu in the oven for 17 minutes or until the edges are crispy.
Chop the red bell peppers, mushrooms, bok choy, carrots, and cauliflower. Mince the garlic and finely grate the ginger. Set aside.
Bring a large saucepan of water to the boil, place noodles into the boiling water and cook as per the manufacturer’s instructions, reducing cooking time by minute as the noodles will then be stir-fried later.
Heat a wok or a large frying pan with 1 teaspoon of sesame oil. Add in ginger and garlic and stir for 20 seconds. Then add in all the vegetables, chili flakes and 4 tablespoons of soy sauce.
Sauté the vegetables for 5-8 minutes, stirring often, the vegetables should retain a little crunch.
Add the cooked noodles into the stir fry and sauté for a further minute. Can add more soy sauce to taste if needed.
Serve hot.
Tip: Add more chili flakes to make the dish spicier. To make a
low carb vegetable stir-fry, omit the noodles and double the
quantity of vegetables and spices.

- ¾ cup (40g) onion, chopped
- 1 cup (100g) celery, chopped
- 1 cup ( 110g) carrots, chopped
- 2 cups (300g) sweet potatoes, chopped
- 1 ½ cups (490g) cauliflower, chopped
- ¾ cup (144g) green or brown lentils
- 7 ½ cups vegetable stock
- 1 tbsp. olive oil
- ½ tbsp. fresh ginger, grated
- ½ tsp. ground turmeric
- 1 tsp. ground cumin
- ¼ tsp. ground coriander
- ½ tsp. salt
- pinch of pepper
- coriander leaves, to serve
Heat a large soup pan over a medium heat and add 1 tablespoon of olive oil (alternatively, substitute the oil with some water). Add in onions and sauté for 5 minutes until lightly browned on the edges.
Add in the remaining vegetables, along with the lentils, turmeric, cumin, ground coriander, salt and pepper, and grated ginger. Sauté for 1 minute and then pour in the vegetable stock.
Bring the soup to the boil then reduce the heat to a simmer. Simmer the soup uncovered for 18-20 minutes or until the vegetables have softened.
If the soup is too thick, add in a little more vegetable or water to loosen. Serve with a sprinkle of freshly chopped coriander.








