Kimberly Parsons is an author, speaker, naturopath, chef and entrepreneur. Her message as ‘The YOU Connector’ is to teach people how to tune-in to their inner wisdom and learn how to listen to their body’s daily nudges and signs in order to find long lasting, vibrant health and happiness. She calls this body intelligence and is passionate about helping people tap into this knowledge and find a true connection to themselves. Trained in Naturopathy, Kimberly has treated hundreds of patients over an 11 year career and offers her patients a 6 week ‘The Whole You’ Wellness plan whereby she cooks and provides all their bespoke, nutrient specific meals.


As an entrepreneur, Kimberly founded the former vegetarian café chain in London known as ‘Retreat Café’, but is probably best known for her recipe book ‘The Yoga Kitchen’ (Quadrille, 2016) which is now available in 9 countries worldwide.


Kimberly will be launching her brand-new website (www.kimberly-parsons.com) in September 2017, offering readers her unique methods and teachings on how to tune-in and learn the art of living with body intelligence. Along with a weekly podcast and online subscription to her membership site.


Kimberly is represented by Heather Holden-Brown

The Real Deal On Plant Proteins

kim-parsons-where-will-i-get-my-protein
"But where will I get my protein from?"

If I had a pound for every time I was asked that question from patients toying with the idea of switching to a vegan or vegetarian diet, I would’ve bought my tesla by now! Fear around whether a plant-based diet provides enough protein and where to actually source it from seems to be the number 1 reason people don’t make the switch or do it very poorly.


Indeed, protein is an essential nutrient, absolutely critical not just in building and repairing muscle tissue, but in the maintenance of a wide array of important bodily functions. But does it matter if our protein comes from plants rather than animals?

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Sweet Potato Gnocchi With Walnut Pesto & Sage

Sweet Potato Gnocchi With Walnut Pesto & Sage

Don’t be scared off by home-made gnocchi, they are easier than you may think and the process is one worth learning. I feel it is a right of passage everyone should take. To make your own pasta, knowing it has been made with real, whole foods is not only satisfying but the knowledge that you can make delicious easy gluten-free pasta using nutrient dense ingredients is pretty special too!

The dough or uncooked gnocchi can be frozen for easy suppers when you don’t have time. If you don’t have a gnocchi rolling board you can use the end of a fork to give the gnocchi a quick curl to create the same characteristic effect.  

The best walnut pesto I ever had the pleasure of making was in Italy when the fresh mid-autumn walnuts were in season. Over time, walnuts become bitter so it is best to source freshly shelled walnuts when possible. It will make all the difference to this pesto.

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30 Simple Ways to Create Balance and Connection

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