Over the past month, our friends at Mindful Chef have been sharing their favourite healthy Autumnal recipes (all gluten and refined sugar free) with us including a celeriac rosti, Moroccan stew and buckwheat risotto. Their final recipe in this exclusive series is a coconut fish pie with sweet potato mash; packed full of flavour, their fish pie is made with coconut milk instead of heavy cream, with healthy fats to lower the risk of heart disease.

 For a limited time, new customers can discover delicious Mindful Chef meals with £10 off their first box using the code QNOLA10 at checkout.

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Serves 2
120g green beans
1 leek
1 tsp smoked paprika
200ml coconut milk
2 tsp cornflour
2 tsp oil
2 tsp wholegrain mustard
2 x 150g fish pie selection
300g sweet potato
40g spinach
Large handful of flat-leaf parsley

1. Boil a kettle. Peel and chop the sweet potato into 4cm pieces. Trim the green beans and thinly slice the leek, removing the root end. Roughly chop the parsley.

2. Place the sweet potato in a saucepan of boiling water and simmer with a pinch of sea salt for 5 mins. Then add the green beans and simmer for a further 5 mins.

3. Drain the vegetables, remove the green beans and keep warm, and mash the sweet potato with a potato masher (or with a fork). Meanwhile, heat 2 tsp of oil in a medium-sized pan and fry the leek for 5 mins.

4. Pour 1 tbsp of the coconut milk in a bowl and mix in the cornflour to form a smooth paste. Add the remaining coconut milk to the leek pan with the cornflour mix, smoked paprika, mustard. Simmer gently for 5 mins until the sauce thickens.

5. Preheat the grill to high. Then stir in the fish and spinach and place a lid on the pan, simmer for a further 5 mins. Stir in the parsley and season with sea salt and black pepper.

6. Place the coconut fish pie mix into an ovenproof dish and spoon over the sweet potato mash. Place under the grill for 5 mins.

7. Serve the coconut fish pie on two warm plates alongside the green beans, and scatter over the remaining parsley.

Discover more Mindful Chef recipes here.


Hot drink season is officially upon us and for those who avoid coffee, don't like tea or just want something a little different or more indulgent, we've given the hot chocolate a nutritional makeover.

Unlike most healthy (for want of a better word) hot chocolate recipes, this one involves quinoa, which not only elevates the protein, fibre, amino acids and omega 3 content of the drink, but also increases the creaminess of it like nothing else. Many vegan / dairy free hot cacao drinks are either weak and watery, or when made with soaked cashews or perhaps oats, tend to be a little too rich. This recipe is still thick and creamy but is less heavy and also lower in fats and calories if that's something that concerns you. We’d recommend this drink first thing in the morning instead of a smoothie (it is basically a hot smoothie) or mid afternoon if you're hungry between lunch and dinner. This drink is a functional addition to particularly active lifestyles and also, rich in antioxidants, has the power to support immunity and protect the body at times of fatigue and weakness and from threats of illness.

Serves 3
1 cup cooked quinoa (about 200g)
30g cacao powder
520ml nut milk or water
5-6 medjool dates
2 tsp fresh vanilla or vanilla extract / powder / paste
1 tbsp maca powder
Pinch Himalayan pink salt - to taste
30-40g tahini or nut butter (we like almond, cashew, pecan, hazelnut or brazil nut)
2 tsp melted coconut oil OR extra virgin olive oil OR melted cacao butter)

With 1/2 tsp of one or some of the following superfood powders and adaptogens:
He shou wu
Bee pollen

1. Place all of the ingredients in a high speed blender with all the other ingredients.
2. Blend on a medium speed for 30 seconds then on the highest speed for 1 minute, until the mixture is completely smooth.
3. Taste and season, adding more superfoods, salt or dates to suit your tastes then transfer to a saucepan and heat, whisking, over a low - medium heat.
4. If the result is too thick, add a little extra nut milk or water to thin to your tastes.
5. Serve piping hot. Top with himalayan pink salt, Qnola of choice or any superfoods / spices you used in the recipe, or decorate and infuse with fresh rosemary, dried rose petals or chamomile flowers.



This Autumn, we've turned to our friends at recipe delivery box service Mindful Chef to discover what they'll be serving up during the colder months. We've already tried their celeriac and herb rosti and the spiced Moroccan chickpea stew, this week they've created a wholesome roasted squash and buckwheat risotto exclusively for us. Using buckwheat instead of rice, this hearty meal is 100% gluten-free, and contains phytonutrient rutin to help lower blood pressure and reduce cholesterol levels.

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120g buckwheat
1/2 vegetable stock cube
180g chestnut mushrooms
1 red onion
1 tbsp nutritional yeast
2 garlic cloves
2 tbsp oil
2 tsp pumpkin seeds
2 tsp tahini
400g butternut squash
Medium handful of fresh sage

1. Preheat the oven to 200C / gas mark 6 and boil a kettle.

2. Peel and chop the squash into 1cm cubes. Place on a baking tray, drizzle with 1 tbsp oil and place in the oven for 15 mins until softened. Remove the squash from the baking tray. Rub the sage leaves with 1/2 tbsp olive oil and place on the baking tray in the oven for 5 mins.

3. Meanwhile, finely chop or crush the garlic and dice the red onion. Finely slice the mushrooms.

4. Dissolve the half vegetable stock cube in 300ml boiling water. Heat a medium-sized pan with 1/2 tbsp oil on a medium heat and cook the garlic and onion for 5 mins until softened. Then add the mushrooms and cook for 3 mins. Rinse the buckwheat and add to the pan, stir for 1 min and then add the vegetable stock.

5. Simmer for 15 mins, then stir through the tahini, nutritional yeast, pumpkin seeds and roasted squash and cook for a further 2 mins until the water has all been absorbed. Add more boiling water if needed.

6. Spoon the roasted squash risotto into two warm bowls and sprinkle over the crispy sage leaves.

Chef's tip: Nutritional yeast is inactive yeast, which adds a delicious cheese flavour to vegan dishes.

Discover more Mindful Chef recipes here.


Here at Qnola we believe that living and feeling well each day begins, first and foremost, with waking well. From simple stretches to enjoying a nourishing meal, there are so many ways you can Wake Up Well ™ each new day.

This week we're looking to Jody Shield with her top tips for meditation that you can easily incorporate into your morning routine.


If you've been following the Qnola journey for a while, you'll know that Autumn is also the time to welcome back two of our favourite limited edition flavours - Vanilla Chai and SniQkers

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Made with powerful superfoods and adaptogens such as cacao, maca and He Shou Wu, SniQkers is one of our most functional flavours to date. The natural ingredients in this blend provide rich flavour as well as deep nourishment and come together to recreate the familiar nutty, chocolatey and salted caramel taste sensation, known and loved by many. We use delicious, juicy raisins instead of artificial caramel and vegan, sugar-free raw cacao powder and nibs, instead of artificial and nutritionally substandard refined chocolate.

Vanilla Chai is a comforting and calming blend of flavours including cardamom, cinnamon, ginger, vanilla, flaked almonds and toasted coconut, all of which are proven to help aid digestion, boost the immune system and cleanse the body of toxins. At a time when we are susceptible to illness and fatigue, Vanilla Chai is the best breakfast to get you out of bed each morning and looking forward to the day ahead.

Whether you need a tasty temptation to get you out of bed or an effortless option for busy mornings when you're unmotivated to make a proper meal, SniQkers and Vanilla Chai have it all.


A day that starts with pancakes is always going to be a good one. Fact.


Pancakes make an indulgent breakfast, a hearty lunch or a satisfying dinner and at Where The Pancakes Are, theirs are simple, honest deliciousness, made with quality ingredients, and available gluten-free, dairy-free or totally vegan. 

Since permanently opening it's doors in Flat Iron Square a year ago, we've been desperate to pay Where The Pancakes Are a visit; it's safe to say that we weren't disappointed. Serving a selection of savoury and sweet Dutch-style pancakes made using rich buttermilk (or soy milk if preferred) each dish is made fresh to order and topped with a host of mouth-watering ingredient combinations.


It was tough trying to decide which of the 15 dishes to order (we're already planning our next trip to try the others) but with a little guidance from the staff, we eventually settled on: 1000 BABY GREENS (made with baby salad leaves, cumin, spring onions and green chilli with a salty coriander butter), ROYAL SMOKED SALMON (salmon, asparagus, poached eggs and hollandaise with tarragon) and the best-selling HUMMINGBIRD (cinnamon poached pineapple, pomegranate, whipped cream, lime syrup and toasted almonds).

Based in an old railway arch, the restaurant is stylishly fitted with pale wood cladding and soft pink tiles; the exposed iron roof gives the whole place a chilled, enjoyable ambience that reminds us of our favourite brunch spot in New York - Dimes. You can't book at weekend's so arrive early and get ahead of the queue or get there a bit later to skip it.


ADDRESS: 85a Southwark Bridge Rd, London SE1 0NQ
OPENING HOURS: Mon - Fri (8am to 4pm) & Sat - Sun (9am - 5pm)
COST: mains from £5.50 - £12.50


When the days start getting shorter and the mornings darker, there are few things more enjoyable than a warming breakfast bowl to get you out of bed in the morning. 

As much as we love a comforting bowl of oats topped with fresh seasonal fruit, homemade jam and a sprinkle of Qnola, we've got some tasty, nourishing porridge alternatives to add to your repertoire this Winter. Free from gluten, grains, dairy and refined sugars, the below recipes are all high in protein and contain essential vitamins and minerals to help you Wake Up Well®  each new day.

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Incredibly warm and comforting, this recipes reminds us of rice pudding. The quinoa absorbs the coconut milk for a creamy and rich finish whilst the super foods and spices intensify the flavour. You can also enjoy this recipe cold, made the night before and left in the fridge overnight.

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If you're more of a fruit in the morning kinda person, this spiced blueberry porridge is a real winner. If you don't have time to make your own nut milk, shop bought will work just as well for a quick, nutritious morning meal.

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One of our favourite breakfasts (also a perfect snack or dessert), this chia porridge pudding provides instant and long-lasting energy. The flavour combinations are endless and the various toppings really take it up a notch. 

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There's nothing in conventional western diets similar to chia seeds so the texture of this pudding may seem baffling to some. However, made the right way, this creamy bowl of goodness is like a healthier (and in our opinion better) version of cold rice pudding. Sprinkle some Qnola on for added crunch and you're on to a winner.




As Autumn draws in and the weather gets cooler, we're naturally more susceptible to illness and fatigue. Turmeric has been used for centuries to boost the immune system and help prevent disease; we caught up with turmeric brand Wunder Workshop to discover more about this amazing ingredient and ways we can all incorporate it into our diet for a happier, healthier you.

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"The biggest benefit of turmeric, and specifically one of it’s most researched active compounds – curcumin, is that it helps prevent and reduce chronic inflammation. Inflammation itself is an important process because it helps the body fight against disease as well as helping in repairing damage. However where short term inflammation is useful for the body,chronic and long term inflammation are the leading cause of a host of diseases in the western world. These range from heart diseases, cancer, Alzheimer's and arthritis to mention a few. Another active ingredient in turmeric is turmerone, which can be obtained from ground turmeric. Some studies suggest turmerone can support cognitive performance due to its neuro-protective properties.

Also, the anti-inflammatory properties of turmeric are found to help boost immunity. Our immune system is the Holy Grail of health, and especially during the change of season, when most people suffer from colds and flu, it is important to strengthen our immune system. Apart from enough sleep, an all-round healthy diet, we can also add more ingredients to our daily lives that are known to boost our immune system. This is what we at Wunder Workshop try to achieve, through creating products with turmeric, but making them as accessible and functional so you can get your daily dose.

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Traditionally in India, turmeric is used as a spice in almost every meal. It is also used as a healthy remedy with hot milk to alleviate cough and colds. Turmeric can be added to a milk of your choice, into smoothies and juices, scrambled eggs, a stir-fry and salad dressings, you name it. It adds a wonderful golden hue to your meals and a golden boost to your health.

However, turmeric alone is not bio-available. Bio-availability refers to the extent to which nutrients are available for absorption and further utilization in the body. This is because the curcumin in turmeric does not readily get absorbed by the body and it also metabolizes very quickly and gets excreted out of the body. Studies have however proven that the addition of piperine from black pepper increases the bio-availability of curcumin by up to 2000%. Curcumin is also fat soluble and responds positively to heat, therefore it is absorbed by the body well when mixed with hot liquids or fats such as coconuts. Our products contain black pepper, coconut and or ginger for maximum absorption."


Ultimate Evening Autumn Booster (above)


1 tsp of Golden Turmeric Honey (containing immune-boosting all organic raw honey, turmeric, coconut oil and black pepper)
Juice from 1/2 lemon
2 tbsp raw apple cider vinegar

Add all of the ingredients to a mug, fill with boiling water and blend well! Simple.


We've team up with recipe delivery box service Mindful Chef to bring you a series of exclusive Autumnal recipes, designed with the best of seasonal produce in mind. Last week we shared their delicious celeriac and herb rosti and this week, the team have created a hearty Moroccan chickpea and monkfish stew recipe. This warming, spiced dish contains monkfish tail, fibre-rich chickpeas, spinach and chunks of roasted sweet potato. Sweet potato is generally available all year round but grows best between late October to December. It is packed with beta-carotene and vitamin C, both of which boost the immune system. 

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1 1/2 tbsp oil
180g cherry tomatoes
1 red onion
1 tsp ras el hanout
1 vegetable stock cube
240g chickpeas
2 garlic cloves
2 x 140g monkfish tail (skin off)
300g butternut squash
40g spinach
Large handful of flat-leaf parsley

1. Preheat the oven to 180C / gas mark 4. Finely chop the garlic and thinly slice the onion. Cut the cherry tomatoes in half and roughly chop the parsley. Slice the monkfish into bite-sized pieces.

2. Peel and cut the squash into 1cm cubes. Place on a baking tray and toss with 1/2 tbsp oil and a sprinkle of sea salt. Place in the oven for 15-20 mins, turning halfway through cooking.

3. Meanwhile, heat a large pan on a medium heat with 1 tbsp oil and add the garlic and onion for 5 mins until softened. Then stir in the ras el hanout and cherry tomatoes and cook for a further 2 mins.

4. Meanwhile, boil a kettle and dissolve the vegetable stock cube in 200ml boiling water. Drain the chickpeas.

5. Add the chickpeas, vegetable stock and spinach to the pan with the vegetables and cook for 5 mins until the sauce has reduced slightly.

6. Season the monkfish pieces with sea salt and black pepper and add to the pan. Stir the monkfish into the sauce and place a lid on the pan. Simmer for 8-10 mins until the fish is cooked through. Stir in the roasted squash and half of the parsley.

7. Spoon the Moroccan chickpea and monkfish stew into two warm bowls and scatter over the remaining parsley.

Discover more Mindful Chef recipes here.


Like us, healthy recipe box service Mindful Chef use the best seasonal ingredients in their recipes and Autumn provides some of the most nourishing natural ingredients; from hearty stews to vegetable curries, we can't get enough of mother nature's finest.

As the weather gets cooler and days become shorter, we've turned to the team at Mindful Chef for their top Autumnal inspired recipes to help you feel your best at this important time of transition. Each week we'll be sharing one their healthy savoury dishes, first up is a comforting celeriac and herb rosti with creamy avocado. Not only delicious, celeriac can also help to reduce levels of the stress hormone cortisol and is high in phosphorus which benefits the nervous system. Win win!

Giant celeriac rosti with avocado

Serves 2
10 tbsp chickpea flour
1 1/2 tbsp oil
1 apple
1 avocado
1 red onion
1 tbsp wholegrain mustard
240g chickpeas
2 tbsp red wine vinegar
2 tsp sunflower seeds
400g celeriac
Large handful of flat-leaf parsley
Medium handful of fresh dill

1. Slice or peel the skin off the celeriac and cut into quarters. Remove the skin off the onion and cut in half. Cut the apple into quarters and remove the core but leave the skin on.

2. To make the herb dressing; finely chop the parsley and dill leaves. In a bowl, mix the chopped herbs with 1 tbsp olive oil and the red wine vinegar.

2. Using a grater, grate the celeriac, red onion and apple and place into a sieve over a bowl. Squeeze out any excess liquid and place in a large bowl.

4. Drain and rinse the chickpeas. Crush the chickpeas with a potato masher or the back of a fork until all the chickpeas are crushed. Place in the bowl with the grated celeriac, red onion and apple. Mix in the chickpea flour and the wholegrain mustard until well combined. Season with sea salt and black pepper.

5. Form half the mix into a round shape on a large plate, 2cm thick, to make the rosti. Heat a small frying pan with 1/2 tbsp oil on a medium heat. Slide the rosti into the pan carefully to keep its shape as much as possible. Cook for 3 mins until turning golden. Carefully place a large plate on top of the frying pan and flip so the rosti falls on the plate. Then slide the rosti back into the pan and cook for a further 3 mins on the other side. Carefully remove from the pan and repeat with the remaining mix.

6. Meanwhile, peel and de-stone the avocado and slice thinly.

7. Place the giant rostis on two warm plates, top with the avocado slices, drizzle over the remaining herb dressing and sprinkle over the sunflower seeds.

Discover more Mindful Chef recipes here.


This week, we're taking Wake Up Well® inspiration from Gwyneth Paltrow with her favourite morning elixir.

How do you like to start your day? Share your pictures with our community on Instagram using the #wakeupwell hashtag for the chance to be featured on our feed.


Like a lot of people, we have something of a love/hate relationship with social media; it has the ability to both lift our spirits (through growing likes and followers) and dampen our mood (causing us to compare ourselves more than ever) in one highly filtered swoop.

Undoubtedly one of the most important and influential inventions to be conceived from the digital revolution, social media has completely changed the way we consume news, do business and interact with each other. On one hand, it’s a brilliant, creative outlet for instantaneous communication whereby anyone can share their daily musings. On the other, it can be used as vessel for self promotion that often depicts false scenarios - often leading others to question their successes, body image, mood and pretty much anything else.

They say that a picture tells a thousand words, so if you find yourself scrolling before bed/when you wake up/on the daily commute/waiting in line at the supermarket (the list goes on…), we’ve compiled a list of some of our favourite positive and inspirational Instagram accounts for when you need a little boost to brighten your mood, and which we feel use social media for better than narcissism or worse.

Happy Not Perfect
As we’re constantly on-the-go, sometimes we all need a moment to recharge and reset our mind. Happy Not Perfect is a refreshing and fun feed that approaches feelings and metal health in a practical way.

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Girl Boss
Founded by original girl boss Sophia Amoruso, Girl Boss is a community of strong, curious, ambitious women redefining success on their own terms. The feed is entertaining and inspirational in equal measures and features a playful mix of memes, illustrations and quotes.

Humans of NY
Moving, inspirational, grounding, saddening stories from real people shot on the streets of New York; a humbling feed that never fails to put things into perspective.

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OK Real
“The lifestyle you see on social media is only the good moments.” Just one of the quotes featured on OK Real’s feed that women (and men!) the world over can relate to and identify with.

Notes To Strangers
Does what it says on the tin: Notes To Strangers founder Andy leaves posters around big cities for strangers to find and feel uplifted by. Who wouldn’t want to see the words “your flaws make you interesting” on the way to work?!

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The Brighter Times
Uplifting slogans without the cheese – The Brighter Times is our kind of positive feed. Less pink clouds and vacuous quotes, more graphic typography and neon signs.

Tank Sinatra
If you like memes, this is the feed for you. Social commentary at it’s finest.

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Female Collective
An online community that celebrates, supports, empowers and uplifts women through funny memes, poignant photos, political protests and motivational quotes.


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Seeing our quinoa granolas on the shelves of so many exciting stores is one of the best parts of our day and we're thrilled to announce Foound and Alive in Geneva as new stockists. 

Alive believe that everyone should have access to a diet free of chemicals and that food shouldn't be produced at the expense of the environment and their superfood concept store has an incredible selection of organic, vegan products to help boost your mind, body and soul.

FOOUND is a refreshingly unique meeting and work place where quality products and services are mixed: refreshments, food, clothing, bikes, hairdressers, tattoo artists, workshops, offices, concerts, courses, exhibitions and conferences are all housed under one creative roof.

So whether you live in Geneva or are planning a trip to Switzerland this Autumn, make sure you stop by and explore their original range of lifestyle must-haves and edible offerings.

16, Rue Jean Gutenberg, 1201 Genève

2, Rue Des Barques, 1207 Genève


We've teamed up with CPRESS to offer you an exclusive 25% off ALL orders from our online store with every CPRESS order. 

Proud to serve 100% certified organic vegan food, CPRESS’ menu is brimming with delicious breakfast goods: from the anti-oxidant packed Açai Bowl to nourishing smoothies, it’s the ideal way to kickstart your day.   

To receive your discount, simply order any item from CPRESS’ Fulham Road store via UberEATS or Deliveroo and we’ll do the rest. 

This dream-team offer won’t be around for long so you’ll have to be quick! See below for full T&C's.

1. Offer valid from CPRESS Fulham Road whilst stocks last; once they’re gone, they’re gone!
2. Exclusive code entitles you to 25% off all online orders via our website before 30th September 2017.
3. Code is non-transferrable.
4. Code is exclusive to Deliveroo and UberEATS orders made by 11am from the Fulham Road store.


Kombucha is the drink equivalent of Marmite: people tend to either love it or hate it. We're definitely team love and can't get enough of this refreshing fizzy beverage. Produced from a sweetened tea fermented with a SCOBY (symbiotic colony of bacteria and yeast), kombucha is a functional ancient Chinese drink that naturally contains a variety of gut-boosting vitamins, minerals, amino acids and enzymes. Once banded in the same mystifying food bracket as activated charcoal and nutritional yeast, kombucha is now widely available in stores and one of our favourite brands to emerge over the past couple of years is Kombucha Kat.

Brewed slowly in small batches from their Oxford HQ, Kombucha Kat launched late last year and is currently available in three delicious flavours. Since clapping eyes on the original flavour in Selfridges earlier this year, we've been a little bit obsessed with this wonder drink and couldn't wait to chat to founder Sam Martingell about his morning routine and Wake Up Well™ rituals.

"I launched Kombucha Kat in December 2016 to fulfil a personal ambition: to make something good. Years of living in London had left me stressed, depressed and ultimately unwell. My search for a cure somehow led me to the fascinating world of gut health and the microbiome. I began making my own fermented foods like kefir, kimchi, sauerkraut and eventually kombucha. The rest is recent history.

The first thing I do in the morning is the five Tibetan Rites – a basic form of yoga reported to be more than 2500 years old. Either that or emails. Breakfast is usually oat mylk and a mix of cereals. Right now I’m on Beetroot & Pistachio Qnola (obvs) with cornflakes plus sliced banana. Oh and hot chicory root to drink – full of prebiotic fibre! If I’m feeling productive enough the night before I’ll make chia seeds with oat mylk and white mulberries and have organic coconut mylk kefir to drink. My five most essential breakfast items are: oat mylk, banana, granola, chicory root and Radio 4. 

I wake up well by sleeping well. I do this by working hard. Drinking lots of water before bed forces you to get up early! It also makes you less tired in the morning. The latest I’ve ever woken up is when I don’t go to bed at all because I’m pretending to be 23 again. Does that count?

My ideal morning, with no plans at all? Get up after midday. Alice Coltrane cranked up to 6. Go to Paris for croissants, then Melbourne for coffee. Front page of the paper says that the Greens won a shock landslide and Caroline Lucas is PM. Then back to London (teleporting as per Caroline’s new no airplane regulation) to watch West Ham thrash Spurs at home after re-signing Paolo Di Canio who scores the winner then pushes the ref over in celebration."

Founder Sam Martingell

Founder Sam Martingell



We love Paris, but what we love even more is seeing our Qnola on the shelves of so many great stores - from small boutiques and independant cafes and local, organic farmshops to some of the most fashionably famous departments stores such as La Grande Epicerie (in Le Bon Marche) and Galeries Lafayette. If you live in Paris or if you're planning a visit, Wake Up Well with Qnola or explore the other great edible offerings at the following stores and eateries:

38 Rue de Sèvres, 75007 Paris, France

40 Boulevard Haussmann, 75009 Paris, France

4 Rue Jean-Jacques Rousseau, 75001 Paris, France

9 Rue de l'Arc de Triomphe, 75017 Paris, France

93 Boulevard Beaumarchais, 75003 Paris, France

55 Rue Charlot, 75003 Paris, France & 25 Rue des Gravilliers, 75003 Paris, France




With London Fashion Week only a month away, the capital will soon descend into a whirlpool of Gucci loafers, aspiring fashion editors and free-flowing cheap champagne. For the uninitiated, LFW is a bi-annual parade of new designer collections spanning five long, intense days that require editors to hot-foot it about town to successfully make it to every show. From the outside it's all high heels, sassy clothes and fancy dinners but the reality is sore feet, no sleep, a lot of drinking and very disrupted mealtimes.

Hectic and conflicting show schedules often don't allow time for proper meals and many rely on sugary snacks to keep going during the season. At a time of high stress and high-energy expenditure, our bodies and minds crave proper food and functional ingredients that offer natural body and brain boosting benefits.  

Whether you're a London local or just flying in for a few days and looking for ways to rejuvenate in the City during LFW,, we've rounded up our favourite and most accessible, central stores and eateries in London.. Read on to find out more.

The first official Qnola stockist, Detox Kitchen is perfectly situated for grab-and-go dishes that never compromise flavour or nutrition. Free from wheat, dairy and refined sugar, the menu is honest and accessible. For time-short customers, our Almond & Vanilla snack-pots are available to buy in store too. Tempt your sweet AND savoury tastebuds with the Protein Pots (hard-boiled egg, smoked salmon, broccoli & kale) and build your own banana bread; both available to takeaway, both full of nourishing goodness and both totally delicious. Winner winner.

The Detox Kitchen

The Detox Kitchen

Raw Press

Raw Press

The superfood breakfast bowl from Raw Press is everything you could want from a nourishing morning meal; pick a base and chose your favourite toppings (ours is Qnola - natch - but they also have muesli, nuts, seeds, berries) and you've got the takeaway breakfast of dreams.  During the day, Raw Press serve a revolving lunch menu of plant-based, gluten-free salads alongside hot options including Vegan Lasagne and Cauliflower Cheese. Not forgetting the HUGE selection of  nourishing juices and snacks that include homemade biscuits and almond pulp cake - the perfect guilt-free afternoon treat.

Set within the original grand banking hall, The Ned's vast food court is open to the public and offers a tempting selection of culinary treats including breakfast featuring Qnola. Serving a sunny slice of California to hungry, health conscious Londoners, Malibu Kitchen is a beautiful concept restaurant; think botanical juices, raw poke bowls and wholesome plates of fresh, zesty salad with wellness shots and kombucha thrown in for good measure.

The Ned

The Ned

Good Life Eatery

Good Life Eatery

With several locations across London, this restaurant isn't just about serving healthy food, but is about inspiring you to eat it everyday and making it as easy as possible for you to do so. They serve a wide range of products, supercharged smoothies, jumpin' juices, and delicious and vibrant salad bowls.

Known for their nutritious and nourishing dishes made using top quality ingredients, Hemsley + Hemsley champion the gluten-free, refined-sugar free lifestyle without compromising taste or flavour. The central location is ideal for quick breakfasts and lunches, away from the crowds.

Hemsley + Hemsley

Hemsley + Hemsley

Pride Kitchen

Pride Kitchen

Natural, simple and good looking food is the ethos behind Pride Kitchen in Neal's Yard; founder David Bez is a salad connoisseur and a master at creating tasty, beautiful vegan food. For a savoury snack, the Farinata gets our vote. Wash it down with a superfood (matcha, turmeric, rose, spirulina or beetroot) smoothie for a nutritious caffeine alternative.

Just around the corner from Oxford Cirus, Ethos is a pay-by-weight restaurant specialising in vegetarian dishes. If you time it right, you can get discounted meals at the end of the day to save on waste too!



26 Grains

26 Grains

When 26 Grains opened its door last year, we couldn't wait to try each and every one of their delicious dishes. Think oats with apricot cardamom compote and tahini yoghurt alongside strawberry coconut bircher and host of divine savoury bowls including yellow daahl with spelt flatbreads. It's porridge, but not as you know it.

With meat that is humanely treated, fish that is sustainably sourced, vegetables that are GM free and a menu that is refined-sugar, dairy and gluten free, Farmstand know the importance of good food provenance. Build your own box of colourful dishes including Miso Salmon, Lemon Chicken, Asparagus & Peas and Roasted Sweet Potato for a fresh, easy and satisfying takeaway lunch.



The Ned

The Ned

Poke bowls took London by storm last year and Ahi Poke near Fitzrovia is one of our favourite exports to come out of Hawaii since brightly coloured shirts and Spam. Serving four signature bowls alongside a bespoke, build your own option - it’s one of the best lunches in town! Our favourite is the Heat Wave, a spicy kick to help you through the afternoon slump with: quinoa, salmon, avocado, kimchee, cucumber and spicy mayo. 

A foodie mecca for healthy, takeaway options, the Food Hall has everything under one roof; from sushi to salt-beef and everything in between, there’s something for every taste and budget. Hit two birds with one stone and grab a bag of Qnola whilst you’re there.

Every ingredient used at Farmacy is 100% organic and more importantly fresh; most of them are entirely homemade too. Farmacy focus on what they call ‘nutritional intelligence’ - serving nutritionally aware and considered balanced meals, snacks and juices. Most of the menu is also gluten free and no refined sugars are used in the process of creating each dish. Slightly further afield, but worth the trip.

An oldie but a goodie, you know that Whole Foods will have something to suit every craving and appetite. On those days you can’t face making breakfast at home, it's an easy place to pick up a chia pudding or build your own muesli bowl and they have a cracking selection of takeaway lunch options.



Whole Foods

Whole Foods


Providing you with space and support to disconnect from the demands of modern life, we’re excited to announce the details of our debut Weekend Well retreat in October.

Join founder Danielle and wellness guru Pip Roberts for a weekend in the calm of Somerset and reconnect with yourself; visit the Weekend Well events page here for further info.

Through yoga, meditation, natural foods, massage, aromatherapy, creative workshops and much more, expect the chance to slow down, reset and restore to ensure a smooth transition into autumn. Not only will you leave the retreat feeling rested and refreshed, you will feel empowered and equipped with tools to apply to your normal day-to-day life.

The first Weekend Well retreat from 6th – 9th October is centred around the seasonal shift from Summer into Autumn. A transformational time, we want to immerse ourselves in nature to connect with the universal changes that affect us more than we might initially realise.

Taking time out of your busy life to reconnect with nature, as well as yourself, is a powerful habit to get into and assists with both letting go of the old and welcoming new opportunities, setting clear intentions and planting seeds to nurture into just the experiences you desire.

Three nights accommodation from Friday 6th to Monday 9th October. Two yoga sessions daily (one morning and one afternoon), two meditation sessions daily, shiatsu, massage, creative workshops, discussions and delicious plant-based meals, free from gluten, dairy and refined sugar (a smoothie and 2 full meals per day and unlimited drinks and snacks). You'll also have free time to relax (in the house, the grounds or the hot tub) or enjoy the surroundings, taking guided or solo walk through neighbouring villages, or venturing into the beautiful city of Bath. You will also receive a selection of complimentary food, beauty and general wellbeing products upon arrival.

We have carefully selected a private house just outside Bath for up to 10 people, so expect a cosy group vibe; there’s plenty of open space to explore the Autumn vistas should solo time be on your agenda. There are twin and double rooms - please specify a preference when booking and we will do our best to fulfil your needs.

£450 per person based on a shared room.

For further information or if you have any queries please email hithere@qnola.co.uk .


There are some people you meet in life that you instantly connect with and Pip Roberts is one of them, for us. We first met almost exactly a year ago on Obonjan Island (where she heads up the fitness and wellbeing programme) and have been fortunate enough to work together with her on various Wake Up Well™ events since. Counting Elle Macpherson amongst her private clients, Pip is a wellness guru and strala trained yoga instructor whose style of movement is informal, honest, energetic and laid back all at the same time; a session with Pip always leaves us feeling revitalised, refreshed and ready to take on the world. 

Read on to explore her morning routines, the importance of sleep and how little changes can make a big difference.

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I work in wellbeing - I run the-happy.co.uk which brings wellbeing to workspaces. I used to work in big pharma and have first hand experience of just how out of balance the workplace can make life as a whole. We offer coaching, movement and workshops to companies in the hope that this can become a thing of the past, helping companies by producing a programme that fits their people and ethos seamlessly. Outside of this I work with Obonjan Island programming the yoga and fitness schedule for the season as well as teaching yoga in studios, privately and wellbeing coaching on a one to one level.

I am an early bird, with a body clock that wakes me at 5:18am every morning (I am not sure why!). The first thing I do each morning is always a few deep breaths before a meditation. The meditation doesn't need to be long, just long enough to connect inwards. Some days this is much more challenging than others, but so is life! Breakfast usually consists of a juice before teaching, I love how much good food I can get into my body whilst I am on the move if I juice up. On those days where I am at the desk in the morning I have a second breakfast; usually fruit, chia, some kind of homemade nut or seed milk milk and of course Qnola - an easy way of getting protein in to my largely vegan breakfast. My five favourite morning ingredients are avocado, seeds, grains, fruits and eggs.

I wake up well by SHOCK HORROR going to bed early enough. Not enough emphasis is placed on good sleep quality - too many of us run around on too few hours of shut eye. If I was to choose just one sequence from my yoga practice for morning movement that is non-negotiable, it would be a really fluid cow-cat flow, letting your hips roll around too so that you really wake the whole spine. Works wonders in just 3 minutes and again really connects you internally as you tune into your intuition and listen to where your body is asking to be opened up. On the flip side I wind down well with meditation: a rotation of consciousness usually sends me to sleep immediately.

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Apart from the usual plane trips etc, the earliest I've ever woken is 3:45 am on a vipassana meditation retreat for 10 days. The best place I've ever woken is Obonjan (obviously!) a very special island in Croatia - I am there for work, but I love this job!

One thing I need to do more of in the mornings is slow down! I do everything with a little too much haste. Something I need to do less of in the morning (and this applies to the whole day) is look at my phone. My best piece of morning advice would be to find what works for you. We are all different: take a few weeks to try an idea out to really feel its effect. A small step may have big pay offs. Go slow and don't implement six things at once - it will be unclear which really makes the difference to you."

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We'll be joining Pip on Obonjan Island this weekend until the 23rd August for a series of Wake Up Well™ workshops - there's still time to book your tickets... 


If you've been following our Wake Up Well™ series, you'll have already seen some of the inspiring morning videos from Steffy WhiteTara Stiles and Annie Clarke to help start each new day with positivity and light.

This week, we're turning to Olympic gold medalist Kerri Walsh Jennings who shares her rules for self discipline with lululemon.