Health and Fitness

Warrior Workouts- Action Series

Get Fierce with your Fitness and checkout our BONUS Action Series of Warrior Workouts. Featuring TRX routines, Athletic Yoga, Snap Workout Solutions for ‘serious athletes with no time to spare’ and much more!

Action Accessories and Warrior Wear

Outdoor athletes must come prepared for earths extreme elements, from ice winds to intense humidity. Here are the best brands for the battle, engineered with nature in mind for improved performance and comfort.

Performance Pantry- Natural Nutrition

Fuel your fitness and athlete’s appetite with recipes from the Vitality Volt. Explore exotic and ethical eats whilst you master culinary skills and short cuts to create fast, fresh and healthy fare!

Sports Spa- Botanical Body Care

Stay fresh as you get fierce with your fitness using Sandy’s Fit Skin Solutions.

Self-confessed Herb Nerd, Reece Carter explores gut and brain health in his new book ‘The Happy Gut’. This recipe-rich reference is filled with tonics and elixirs from the garden along with the latest research into the gut-brain axis. Based on traditional naturopathic remedies, made using ingredients sourced from nature that anyone can make at home. Today’s lifestyle and nutrition choices can stress our digestive system, this book offers a holistic approach to restoring the essential foundation of good health… a happy gut!

About the Author: Herb Nerd Reece Carter holds a Bachelor degree in Health Science (Naturopathy) and has a lifelong passion for all things green. From the planter box to the pantry, Reece reveals how to turn leaves and petals into remedies through his web series ‘The Garden Apothecary’. His written work features in Bare Essentials Journal, The Australian Women’s Weekly, Women’s Fitness Magazine and GQ and numerous online blogs. He has appeared on The Morning Show and at a number of food and wine events. Reece has his own clinic and herbal product, Dose Vitality Tonic, and also works as a model with Chadwicks. Reece lives in Sydney.

Follow the Herb Nerd @ reececarter.com.au

The Happy Gut by Reece Carter (Harlequin Books, April 2018) ISBN: 978-1489254689

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Scotland’s southernmost distillery, Bladnoch, has launched a special Bicentennial Release as a celebration of its rich history and a toast to its new chapter of renaissance.

Offering the perfect balance between provenance and progression, Bladnoch is enjoying an exciting revival in its 200th year, having been bought by Australia’s own David Prior – a successful yoghurt magnate – who bought the distillery in 2015. Becoming the first Australian to invest in Scotland’s whisky industry. Changing fates and fortunes over the years resulted in the distillery switching hands several times, before it fell silent and ceased production. Inspired by its story and charm, Prior and his team have set about turning this important piece of Scotch whisky history into a modern day distilling operation with production recommencing last year.

Made from just two exceptional casks of whisky distilled in 1988, the release is limited to just 200 bottles. Initially matured in Oloroso Sherry, the special malt was finished for the last 18 months in Moscatel casks. Described by Master Distiller, Ian Macmillan, as “Chestnut gold in colour, our bicentennial release has lovely rich sherry and acacia aromas with notes of dark chocolate, sweet oak and citrus with a long and satisfying finish. This is a fantastic whisky to mark this incredible milestone and I’d say it is best enjoyed shared, and savoured, with friends and family.”

Bottled at cask strength 41.2% ABV, the new malt will be available in select international markets for an RRP of $8,800AUD per bottle. The release is presented in a luxurious gold and glass bottle with a heavy gold stopper, designed by David Prior.

Commenting on the Bladnoch journey so far, David Prior said: “In the last three years, we have significantly invested in Bladnoch to revive whisky production, as we strive to give Scotland’s most southerly distillery back its true title as the ‘Queen of the Lowlands’.

“We may be celebrating the 200th anniversary of the distillery, but Bladnoch’s renaissance chapter is only just beginning.”

Crafted using only the purest ingredients – pristine water from the River Bladnoch and Scottish barley – Bladnoch malts are non-chill filtered and naturally coloured. The range includes Samsara, Adela 15 Year Old and Talia 25 Year Old. Bladnoch’s sister expression, Pure Scot, offers a zesty and versatile blended Scotch whisky.

Experience The Taste of Scotland @ bladnoch.com

Beatrix Potter’s beloved Peter Rabbit, hops into theatres this Easter with all the hallmark characters rendered in CGI. The reimagined classic features an enticing plot full of slapstick mischief to enthral new audiences, and the right amount of tribute to satisfy fans of the original.

To celebrate the films release we have a delicious recipe inspired by Beatrix Potter’s ‘The Tale of Petter Rabbit’ excerpted from: The Little Library Cookbook by Kate Young, courtesy of Harper Collins.

Then old Mrs Rabbit took a basket and her umbrella, and went through the wood to the baker’s. She bought a loaf of brown bread and five currant buns.

The Tale of Peter Rabbit, Beatrix Potter

Afternoon rain in Australia is often intense – it’s the kind that will drench you through to your bones in seconds. If I was caught in a deluge on my walk home from school, my backpack full of textbooks and sports kit, I could easily have reached for the umbrella underneath it all. In reality I almost never did. Instead, I took my shoes off, turned my face up towards the clouds and belted out ‘Singin’ in the Rain’ at the top of my lungs. I jumped in puddles, and danced around, and sometimes even took the long way home. And when I finally walked through the front door, I had a hot shower, a toasted fruit bun spread generously with butter, and a cup of tea.

I still love being outside when it rains – especially when there’s the promise of tea, buns and a bath at the end of it. These are my favourites: dark, moist and full of flavour. The type of thing I imagine Peter would want after a tiring day stealing vegetables in Mr McGregor’s garden.

The recipe below makes wonderful hot cross buns each Easter, with a line of flour and water paste piped down the centre, but I love them unadorned through the rest of the year too. They’re ones I’ve developed from a Dan Lepard recipe: his Short and Sweet is a complete baking bible.87

Currant Buns (Makes 12)

Ingredients

150ml apple cider/hard cider (at room temperature)
2½tsp fast-action yeast
¾ cup rye flour
150ml double/heavy cream
4tsp mixed spice/pumpkin pie spice
3tbsp honey
2 eggs
2¼ cups dried currants
3 cups strong white bread flour
¼ cup cornflour/cornstarch
1tsp salt

Glaze

2tbsp sugar
5tsp water
1tsp mixed spice/pumpkin pie spice

Method

1. Tip the cider, yeast and rye flour into a bowl. Stir and allow to bubble away for 30 minutes while you put your feet up and enjoy the rest of the bottle of cider over ice.

2. Warm the cream, mixed spice and honey over a low heat. Remove from the heat, beat in the eggs, then pour into the cider mix. Add the currants.

3. Sift in the flour, cornflour and salt, then mix by hand to form a sticky dough. Cover and leave for 10 minutes.

4. Turn the dough out onto a work surface (grease it with a little flavourless vegetable oil first, so it doesn’t stick) and knead for 10–20 seconds until noticeably smoother. This really won’t take long at all, so don’t over-knead it. Place the dough back in the bowl, cover with plastic wrap and leave to prove for an hour.

5. Once visibly risen (it doesn’t need to double in size here), weigh the dough, and divide into 12 balls. Roll each under a clawed hand until smooth, then place on a baking tray lined with greaseproof paper. Leave about 1cm/⅜in between each – you want them to join up while they prove, so that you end up tearing them apart after they’re baked.

6. Cover the tray with plastic wrap and leave the buns to prove until they’ve doubled in size: about an hour.

7. When the buns are approaching the end of their prove, preheat your oven to 220ºC/425ºF. Transfer the buns to the oven and bake for 15–18 minutes, until browned.

8. In a small saucepan, heat the sugar, water and mixed spice. Reduce by half and remove from the heat.

9. Remove the buns from the oven, allow them to cool for a couple of minutes, then paint the glaze over the top. Serve warm, or toasted the next day.

About the Book: Paddington Bear’s marmalade, a Neopolitan pizza with Elena Ferrante, afternoon tea at Manderley… Here are 100 delicious recipes inspired by cookery writer Kate Young’s well-stocked bookshelves. From Before Noon breakfasts and Around Noon lunches to Family Dinners and Midnight Feasts, The Little Library Cookbook captures the magic and wonder of the meals enjoyed by some of our best-loved fictional characters.

About the Author: Kate Young is an Australian-born, London-based food writer and cook. After moving to the UK in 2009, she started her blog, thelittlelibrarycafe.com, which now has readers all over the world and is regularly featured in the Guardian.

The end of 2017 marked a long overdue victory for the little plant of big controversy.

Australia has been slow to adopt hemp as a food-grade ingredient, banning imports and forcing growers to label their products as pet food or skincare. With the lift in policy our shelves are displaying a more diverse offering of hemp infused foods, from hemp yogurt to artisan breads and beers. The consumer is spoilt for choice as imports compete for shelf space alongside homegrown hemp, and here is where we have a chance to support local growers in an emerging industry.

We asked artisan producers Australian Primary Hemp to give perspective on the potential expansion of hemp products and the difference of locally sourced hemp.

Since the legalisation of Hemp as a food in Australia on the 12th of November last year, we have seen the market inundated with new Hemp food products hitting the shelves. At Australian Primary Hemp our retail line includes a Hemp Oil, Hemp Protein, and Hulled Hemp Seeds. Other interesting food products popping up around Australia include Hemp Beer, Hemp Granola, Hemp Milk, Hemp Butter and even Hemp Ice-cream. The wider Hemp market has also flourished introducing a range of hemp clothing, concrete, paper and plastic products to the market.

The Hemp seeds used to produce different consumables can be sourced locally here in Australia and internationally from places like China and Canada. At Australian Primary Hemp we are passionate about supporting local farmers and watching this emerging agricultural industry grow. This is why we source all our seeds directly from the farmer we work with locally around Australia. By doing this we can ensure the quality of the seed, how it has been produced and that it is 100% Australian.

The risk with buying Hemp food products that use internationally imported seed is that you can’t guarantee the seed is fresh, what conditions it has been grown in and where it has come from.

With Valentine’s Day around the corner, why not add a new food experience to your romantic plans. Our Vegan Hemp Pesto creates a beautiful vibrant green colour, goes perfectly with crackers or bread and is simple and quick to make. Perfect for a picnic under the stars or for recreating your own ‘Lady and the Tramp’ pasta moment!

Ingredients

2 cups of fresh basil
1/2 cup of fresh spinach leaves
1 garlic clove
1 cup Hemp Oil
Juice of half a lemon
1/4 hemp seeds
1 tablespoon of Hemp Protein
Pinch of salt

Instructions

Place all ingredients in a food processor and blend until smooth. Serve with fresh bread, crackers or with pasta.

Dine Differently with AU Hemp @ ausprimaryhemp.com.au

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Human culture has always reflected a strong observation of ritual, today the definition has broadened from spiritual and community expressions to encompass practices of success and performance. In this behind the scenes series ‘RITUALS” by HANAH, a lifestyle supplement brand, we shadow world-renowned climber, mountaineer, skier, filmmaker and photographer, Jimmy Chin as he goes about his morning ‘ritual’.

HANAH maintains ancient medical traditions and adapts them into products for modern living. The company is committed to locating and harvesting the highest quality natural ingredients and manufacturing them in a way that preserves their maximum health benefits to deliver noticeable results.

Its first product, HANAH ONE, is an Ayurvedic superfood taken daily to help strengthen the immune system as well as improves focus and mental clarity. Based on 5,000 years of Ayurvedic tradition, ONE contains 30 wild-harvested herbs and botanicals in a base of honey, ghee, and sesame oil. HANAH ONE is an artisanal product that is free of gluten, caffeine, lactose, and GMOs, and is handcrafted in India to create and preserve local traditions, jobs, and the community.

Jimmy Chin leads breakthrough explorations around the globe, working with the best adventurers, climbers, snowboarders and skiers on their most challenging expeditions. As a filmmaker, his documentary “Meru” chronicled the first ascent of Shark’s Fin in the Garwhal Himalayas—winning the prestigious Audience Award at Sundance. He has climbed Everest twice and was one of the first Americans, alongside Kit and Rob Deslauriers, to ski from its summit. Whether on the road or at home, Jimmy incorporates HANAH into his daily routine.

Explore HANNA Life @ hanahlife.com