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Behind Closed Doors: Bonnie Wright

       

A peek inside the fridge of high vibe beauty Bonnie Wright. A whiz in the kitchen, Bonnie incorporates her love for healing, nutrient rich foods into the grounding, British style cooking she grew up with.

 

A peek inside the fridge of high vibe beauty Bonnie Wright. A whiz in the kitchen, Bonnie incorporates her love for healing, nutrient rich foods into the grounding, British style cooking she grew up with. Read our profile on Bonnie here.

“I’ve worked out the exact quantity of granola that I eat in a week, so I make it each week. I usually vary between two or three flavors. The recipe comes from My New Roots. Right now it’s this banana maple coconut oil flavor that’s really good. I usually have that in the morning with goat’s yogurt or almond milk, and Tocos or Maca on top. Tocos and Maca are two things that I always try to have in the day, along with ginger, turmeric or anything that’s anti-inflammatory, like aloe. I’ll have cut up ginger in tea, or put turmeric on my eggs.

I’ll have my granola with a Sun Potion drink. Then for lunch, when it’s cold I’ll have a lot of soups, as I find it easier to digest warm foods. Or I’ll have a salad, or eggs with quinoa and a green, like broccoli or kale. I drink quite a lot of herbal tea. I like Matcha in the summer, I prefer it as an iced drink. I used to be obsessed with drinking english breakfast tea with milk when I was in school. I was known to be the person who was obsessed with tea. Then suddenly I couldn’t stomach milk in hot water anymore. So many of my friends can’t believe I don’t still drink 7 cups of Yorkshire tea a day.

In the evening when I’m at home I cook pretty much vegetarian because it’s easier. Then when I go out maybe I’ll have fish depending on where they source it from. Some of my favorite restaurants to eat at are Souen or Dimes. I’m near Peacefood Cafe, which I like. I went to the Dimes Market when it opened the other day and I was like wow, I want this to be on my door step.

I’m lucky that I really like to cook. I find that in London, much more than here, there’s a lot of social time spent in peoples houses. It’s much more of a normal thing. I think it only happens here [New York] when you have a family, or when you’re with your family. I find that within my age group, not that many people will come over. I’m having friends over tonight which is something I rarely have. Tonight I’m making baked wild salmon with leek scallops from My New Roots, and black rice with shiitake mushrooms. Then I’m doing french beans and one of my friends is going to come and make dessert.

Cooking associates me with my life in London, which is why it makes me feel so homey and grounded. Whenever I’m traveling for work or on holiday, I’m always just so excited to get home and make something really simple. What I love about eating is the idea of breaking bread with people. It’s so much of a social thing. That’s why I love cooking, because it becomes this experience of making it. I’ve always loved things that are tangible, I find that to be what’s most enjoyable about food.”

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