Georgie Holt, creator of Fearless Bodies, the personal chef service based in London, believes deeply in the power of food. Her commitment to not only preparing food, but to the act of eating it mindfully, and hopefully with others, is at the core of her health philosophy.  And while you’ll definitely find a superfood or two in her delicious creations, she believes that true healing power comes from slowing down and appreciating your meal.  With a focus on creating sweet treats and desserts that serve our body and our minds, her creations make us feel our best, all while satisfying our love for dessert. Today we take a look inside her fridge, expect to see a lot of adaptogens, a crisper filled with vegetables and a healthy shelf filled with fats. Fearless, indeed.

What is your food philosophy? 

Food is an act of deep love and nourishment. If we listen carefully enough, our body tells us when we're hungry and what we feel like. Grounding practices and rituals, like baking, experimenting with herbal elixirs, serotonin boosting hot cacao at night, exploring our body through movement/dance or cooking for others, all help us to fall back in love with the act of making food. It gets to be easy!

What are your thoughts on how food relates to beauty?

To become our own mothers in a way. Both beauty and food require an act of mothering or love. How much can we mother ourselves to do all the beauty rituals (masks, acupuncture, serums) or prep all the things in the fridge for the week that make us feel nourished and abundant? They both require a balance between effort and ease. No excess amount of superfood serum or grassfed collagen powder will make you beautiful, it will just provide you with a ritual to perhaps feel more grounded. Beauty is a feeling and a creation within the mind. Just like food is an act of nourishment that can only be nurtured by a balanced way of thinking and kindness.

What do you always keep in your fridge? 

My fridge is my sanctuary. A place I go to with all the nourishing goods to make me feel loved. Although, it hugely depends on where I am in the world, how many I'm cooking for, and what's in season. 

A few of my staples are my homemade cookie dough balls, a big tub of forager's cashew yoghurt, organic eggs, cavalo nero, organic berries, granny smith apples, fresh ginger, fresh rye bread, grassfed butter, homemade hemp milk, 100% dark chocolate, fresh ground almond butter, and maybe some proscuitto ham or organic trout fillets. 

Other people that inspire you in the world of food?

So many inspire me for different reasons. Flynn McGarry (21 years old) owner of Gem in NYC gives me goosebumps with his creations. Mainly, because I've always viewed my desserts or creations, as a work of art, as well as an act of nourishment, and I think the thought process behind his dishes is truly unrivalled. Secondly, Nitsa Citrine, Co Founder of Sun Potion Herbs, fascinates me with the life she has created for herself around herbs and tinctures and just the slow pace of life she has decided to live out in Malibu, California. The visuals she has created take you into a world where you can imagine being kinder to yourself and developing elixirs/potions that aid you in that process. She's a pure alchemical genius. 

What does a day in the life of eating look like for you?  

Well, it always starts with breakfast, even though I will fast for a couple of mornings per week (usually, Sunday + Monday). Breakfast is the meal I wake up and look forward to, after I have meditated and showered. My morning meals interchange between either two fried eggs on rye bread, a cacao chaga elixir with two cookie dough balls, a coconut yoghurt bowl with quinoa puffs, berries and almond butter, a dark green smoothie, or overnight oatmeal infused with all the warming spices.

I never skip lunch or dinner. Lunch is always changing and my appetite is different every day. If I am out on the go, it is a lot harder, and I will try and find somewhere to grab eggs/fresh bread in and around the city. If I am at home, I will make sauteed greens with, shredded carrot, sunflower, pumpkin seeds, some butter beans, a lemon tahini sauce with some protein (eggs, salmon or tuna).

For dinner I'll usually eat before 6pm have something warming (especially, if the weather is cold) and I love to go to sleep with something that's easy on my digestion. I'll interchange between a red lentil dahl, vermicelli noodles with bok choy and almond ginger sauce, or roasted kabocha squash with tahini and greens. Unless, I'm out cooking a private dinner or with a client (then I will eat what I have made for them!)

Please share a favorite recipe.

This is THE most difficult question. Although, because desserts are my heart, it'll have to be a baked good!


Pumpkin Sugar Cookies

Pumpkin Sugar Cookies made with coconut flour and sandwiched with a layer of vanilla cashew frosting. 



One cup of GF all purpose flour.

Half a cup of coconut flour

Half a cup of organic pumpkin puree

One organic egg

One teaspoon of baking soda 

Half a cup of coconut sugar (sub for another grainy sugar)

Quarter cup of almond milk 


One cup of soaked cashews

Pinch of organic vanilla bean paste

One cup of full fat coconut cream

Quarter cup of melted coconut butter

Two tablespoons of organic stevia



(1) Add your butter to a mixing bowl and soften with your hands, slowly add the sugar, organic egg, vanilla and pumpkin purée and beat for one minute. 

(2) Add all the dry ingredients on top of the wet over a sieve. Stir slowly to combine. 

(3) Add your plant milk until a dough starts to form.

(4) Refigerate dough for 30 minutes or if you’re lazy freeze dough for 15 minutes. 

(5) Scoop dessert spoon amounts of dough and roll into balls placing them 1 inch apart on baking paper. After this lightly press down the balls into a cookie shape (not too hard). 

(6) Bake on 350F for 10 minutes or until slightly brown around the edges. 

(7) Place them all on a cooling rack while you make the icing. 


(1) Soak cashews overnight or in boiling hot water for one hour.

(2) Add drained cashews to blender with two tablespoons of melted coconut oil or butter, one can of full fat coconut cream, three tablespoons of stevia or maple syrup, and a pinch of vanilla extract 

(2) Blend on high speed until completely smooth.

(3) Place in a mixing bowl in the freeze for 40 minutes to slightly harden the mixture.

(4) Remove and whisk for a minute.

(5) Place back in the freezer for 30 - 45 minutes or until semi firm to touch and use a hand mixer to whisk.

(7) Once cookies have cooled completely, place one teaspoon of icing on the bottom of half of the cookies (facing upright) and sandwich the other half of the cookies on top. 

(8) Store in the fridge or freezer in a container. These should last 3-4 days and one month in the freezer!

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