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adaptogenic wellness + beauty

RADICALLY FUNCTIONAL: FREE FROM FLAVOURINGS, SWEETENERS, SUGAR + GLUTEN + SOY + PRESERVATIVES. VEGAN + CRUELTY FREE.

OUR INGREDIENTS ARE SELECTED FOR THEIR BENEFITS + QUALITY + PURITY. WE DON’T DIMINISH THIS BY ADDING ANYTHING THAT DOESN’T FUNCTION TO SERVE YOU.


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WILD + FREE

A face oil to nourish and protect with adaptogenic frankincense, holy basil and clary sage. Australian Certified Organic ingredients meet adaptogenic oils and pure botanicals to feed your glow with a satin touch.


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ADAPTOGEN SUPPLEMENTS

Thoughtfully crafted blends of adaptogens, nootropics and functional foods. Add to your smoothie, juice or latte.


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VEGAN COLLAGEN FOOD

“As I aged I realised I needed more protein and collagen, not just for my skin, but for my bones and my general long-term wellness. My strength was non-existent when I was not well and it took some time for me to build it back up. I was not absorbing nutrients as well as I did when I was younger either. Ageing significantly affects our nutrient absorption and we need nourishing foods and a digestive system working at optimum to absorb them.”


ABOUT MY TRIBE TYPE

“WHY I STARTED A WELLNESS AND BEAUTY BUSINESS WHEN I WAS 52 YEARS OLD”

My relationship with food started over 40 years ago when I began cooking for my family at the tender age of 10. I decided to become a chef very early on, and as a chef I have always looked for flavour, loads of texture and vitality in my food. History, story and identity have also played a large role in my food, menus and recipe design. My first restaurant was one of the first regional food destination dining experiences in Australia in 1992.

As I have aged, these concepts have become even more important to me. Our food and lifestyles have changed since the 60s and 70s. The environment and the cultural factors that surround our food and its importance in our lives are continually evolving. Never have we known so much and yet we still feel in the dark with all the choices put in front of us. I found my own way to translate food into something meaningful and into something that worked for me.

I have always been fortunate enough to have access to good food, yet still for most of my life I have been unwell. Consequently, I have always been making recipes lighter, richer in nutrition and destination specific. I have always been trying to heal myself with food. Now I work on developing recipes that counter the effects of ageing and stress.

At 48 I was diagnosed with a genetic mutation MTHFR which meant I was not absorbing B12 and B9. In my case, this had lead to auto-immune disease and Hashimoto’s and long term IBS. Simply eating well was not working for me. I tried many labelled diets from Paleo to GAPS to FODMAP to little avail. 

It all changed for me when I started to investigate the world of adaptogens, humbly at first with Ashwaganda. Experimenting with combinations of adaptogens and the setting of new life goals has helped me to live a considerably more active, inspired, happy life. Now at 54, I jog/run and have found my happy place, horse riding. All of these things I never thought I could do, I do…

 
 

@MYTRIBETYPE