Five Ways to Jazz up your water this Spring

Five Ways to Jazz up your water this Spring

Highland Spring recently challenged me to drink more water.  A challenge I was willing to accept – I am very aware, as most of us are, that I do not drink enough water.  As a yoga teacher I have a very active lifestyle – often teaching 5 – 6 classes a day, cycling around 2 hours to get from class to meeting to class again, taking an exercise class myself, possibly going on a run….  I definitely need more water in my life.

Water makes us feel great, but we forget to drink it.  I have come up with some exciting ways to jazz up your water this Spring so you remember to stay hydrated.

1. Rosemary & orange – take a few springs of rosemary, a couple of squeezes of fresh orange juice and place in the fridge to infuse.  Rosemary is a good source of calcium, iron & was traditionally used to alleviate muscle pain.  Orange is a great source of Vitamin C.

2. Lemon & mint – a classic combo.  Same as the above – leave to infuse.  Mint can promote digestion and lemon is another great source of Vitamin C.


3. Fizz it up – get yourself some fizzy water, it’s much more exciting.  Fizzy water is not as bad for you as people used to believe. Some people think it actually aids digestion and can help with constipation too. It definitely keeps you hydrated.


4. Make a healthy raspberry cordial: raspberries are rich in antioxidants, vitamins and fibre.

Ingredients: (makes enough for 10 glasses) 300g rasberries, ¼ cup of rice syrup, 1 lemon.

Method: boil the raspberries, rice syrup and 2 cups of Highland Spring water until it has reduced (approx 10 minutes). Strain the raspberry cordial, add the juice of 1 lemon and leave to cool.  Add some Highland Spring fizzy water.

5. Ginger beer. Ginger can help reduce nausea, muscle pain & soreness.

Ingredients: (makes 1 medium jug) 100g of coarsely grate ginger, 2 tablespoons of rice syrup, 2 lemons, 1 litre of Highland Spring fizzy water, a couple of sprigs of mint.

Method: peel the rind of both lemons. Add the syrup, lemons and grated ginger to a bowl and bash up with a pestle. Squeeze the juice of both lemons over the mixture, add the water and allow to sit for 10 minutes. Strain the liquid and add to a jug with a the sprigs of mint.

Can Highland Spring challenge you to drink more water and sparkle this Spring?


Clemmie’s Salmon & Sweet Potato Fishcakes with Kale

Clemmie’s Salmon & Sweet Potato Fishcakes with Kale

Ingredients (serves 2)

2 salmon fillets

225g sweet potato

2 spring onions

1 tbsp parsley

1 teasp whole grain mustard

1 egg

2 tbsp ground almonds

1 handful of kale

Salt and pepper


  1. Pre heat oven to 180 degrees.
  2. Cube and boil potato for 10/15 mins or until soft.
  3. Cook salmon fillets in the oven for 10/12 minutes.
  4. Meanwhile chop Spring onions and parsley and place in a mixing bowl.
  5. Once the potatoes are done drain, place in the mixing bowl and mash.
  6. Remove skin from cooked salmon and flake into potato mixture.
  7. Add the mustard and also half of the beaten egg (only use the other half of the mixture isn’t combined enough) and season with salt and pepper.
  8. Split the mixture into four and form into even sides patties.
  9. Roll each patty in the ground almonds (if you don’t have coconut flour you don’t have to do this however it does give it a nice crispy finish) then fry for a minute or two on each side in a frying pan with some coconut oil to brown off.
  10. Steam the kale for 10 minutes until soft and serve with the fishcakes. This also works with any other green vegetables.

Clemmie Macpherson is a food & yoga lover and is currently training to be a nutritional therapist.

Nutty Granola

Nutty Granola

This yummy nutty granola is such a delicious way to start your day.  It’s low in sugar & FODMAP friendly….meaning it’s kind to your tummy!

Ingredients: (makes 2 large jars and keeps for 3-4 weeks)

750g whole rolled oats

135g coconut oil

50g rice syrup (or maple syrup/honey – I use rice syrup as it is low in fructose – a sugar that is often badly digested by the small intestine – you can buy it from WholeFoods)

2 tsps vanilla paste

1 cup of mixed seeds (I use chia, sunflower & pumpkin seeds)

1/2 cup of mixed hazlenuts

1/2 cup of shredded coconut

1 cup of flaked almonds

2 tsps cinnamon

1 tsp salt


Preheat the oven to 160 degrees c.

In a large bowl mix together the oats, cinnamon and salt.

Melt the coconut oil, the rice syrup and the vanilla together.

Pour the melted mixture onto the oats and pour into two large baking trays lined with baking paper.

Place in the oven – after 12 minutes give the mixture a stir so that it cooks evenly.  Cook for another 12 minutes.  In the last 6 minutes add the flaked almonds so they get nice and toasted.  Once out the oven stir through with the remaining nuts, seeds and coconut flakes.  Leave to cool before you place in an air tight container.

Clemmie’s Healthy Fish & Chips

Clemmie’s Healthy Fish & Chips

Ingredients (serves 2)

2 cod fillets
2 potatoes
2 handfuls of kale (or other veg)
1 egg
2 tbsp ground almonds
2 tbsp buckwheat
Zest of 1 lemon
1 garlic clove, roughly chopped
Olive oil
Coconut oil
Salt and pepper


  1. Preheat oven to 170 degrees C. Wash potatoes and slice into wedges leaving skins on. Spread out on a baking tray, drizzle with olive oil and season with rosemary, salt and pepper. Bake in the oven for 30/40 mins turning once or twice so they cook evenly.
    2. Crack egg into a shallow bowl and whisk. Place the ground almonds in another bowl. Place the buckwheat, lemon zest, garlic, salt and pepper into a mini food processor and whizz until it forms a flour, then tip into another shallow bowl.
    3. Take each fillet and dunk it in the beaten egg, then roll it in the ground almonds then finally the buckwheat mix.
    4. Place some coconut oil in a frying pan and bring up to a medium heat. Fry off the two cod fillets, approximately 2/3 mins on each side or until browned on the outside and cooked in the middle.
    5. Whilst cooking steam the kale or vegetables until softened.
    6. Serve the cod, potato wedges and vegetables with a slice on lemon.

Clemmie Macpherson is a food & yoga lover and is currently training to be a nutritional therapist.

Carrot, Coconut and ginger soup

Carrot, Coconut and ginger soup

This is a serious winter warmer.  Lightly spiced and delicious it is also FODMAP friendly (for those of you who are on this tricky diet like myself.)

Ingredients (seves 5):

7 x carrots, 6 x parsnips

2 x tbs garlic oil

2 x springs of rosemary

1 x 400ml can coconut milk

Spices: 1/2 tsp each of: turmeric, coriander, cumin, asafoetida, 6 x cardamom pods (bashed), 3 x cloves, 1 x bay leaf, 1 x star anise, 1 x knob of ginger (grated)

1 litre water

1 tbs rice syrup or honey

2 x lemongrass stalks (bashed)

Juice of 1 orange and x slices of orange peel


  • Preheat the oven to 180 degrees celsius.
  • Roughly chop the carrots and parsnips and roast in the oven along with a good glug of olive oil, 1 tbsp of rice syrup or honey, the rosemary and salt and pepper for 40 minutes.
  • Heat up 1 tbs of garlic oil and add the grated ginger, all the spices, the bashed lemongrass, orange peel.  Fry on a medium heat for 5 minutes until nice and fragrant.
  • Add the roasted parsnips and carrots and fry for another 5 minutes.
  • Add 1litre of water and simmer for 20 minutes.
  • Add the coconut milk and juice of the orange.
  • Remove the cardamom pods, the bay leaf, the lemongrass stalks.
  • Using a stick blender, whizz until smooth.
  • Add seasoning to taste, add more water if you like your soup less thick.