Lauren Glucina – Ascension Kitchen

Lauren Glucina

Lauren Glucina is the founder of Ascension Kitchen, a health coach, a raw chef and a student of herbal medicine. Lauren is all about simple, beautiful, high raw, organic, living foods and herbs to deliver the next level in nutrition. Lauren’s recipes are absolutely amazing and oh-so-yummy! You must check them out if you haven’t already. Meet Lauren…

Tell us about your journey, what sparked your passion for the health and wellness industry?

I started out working as an Art Director in advertising, which was fun early on and had lots of perks, but was also incredibly stressful and competitive. Working late nights and weekends was never fun, and after a while the industry began to lose its shine. I totally couldn’t keep up with that environment, and eventually wore myself ragged, with health issues to boot popping up to say hello. It was time for a change.

I’d always been drawn to natural medicine and clean eating, and had a strong spiritual practice. Early last year I took time off and went to Bali to train as a Raw Chef, enrolled in an Advanced Diploma in Western Herbal Medicine, started training to be a Health Coach, and set up my blog. Leaving advertising was tricky – a bit like peeling a plaster off slowly – but now I’m there and it feels awesome.

What’s your number one wellness tip?

To really make time for play, like really, genuinely let yourself have a morning or an hour that’s totally yours, to relax into and recharge.

What’s your one non-negotiable when it comes to your health?

To eat whole foods, organic where possible.

 What motto do you live by?

 Listen to your body and follow your heart.

What is your proudest achievement?

Leaving my stressful advertising career!

What are your goals for the future?

To finish all my studies. To understand what it really means to truly have balance in my life. To not be so stressy (advertising hangover!), and to turn a little business idea I have into a beautiful, thriving reality (it’s one that will hopefully bring health and happiness to a lot of people!)

Tell us something not many people know about you?

I have a black belt in karate! When I was training for it, I hired the school hall at the end of my road, and Dad and I would get up early before work and go and train together. It was mean. Dad still does it. He beat cancer then went on to get his second dan. So awesome.

Can you share with us one of your favourite recipes?

Sure – this is my favourite sweet treat, raw peppermint slice. It’s from my new ebook, Raw & Sexy Sweets (you can purchase Lauren’s ebook here).

Raw Chocolate Peppermint Slice

Raw Chocolate Peppermint Slice
Makes 16 squares piggy sized squares or 32 smaller ones. But let’s face it, you’ll have more than one so you may as well cut them big!

Biscuit base:
½ cup roughly processed buckwheat flour*
¼ cup + 2 tablespoons cacao powder
1 cup pecans
15 medjool dates pitted
2 teaspoons coconut oil
½ teaspoon salt

Blitz the pecans, buckwheat flour, salt and cacao in the food processor till nuts have nicely crumbled. Add the coconut oil, then the medjool dates, one by one. You should end up with a doughy texture that will hold nicely when pressed together. Line a 9 inch square baking tin with baking paper. Press the dough evenly into the bottom of the tin. Freeze to set.

*To make buckwheat flour, simply blend sprouted and dehydrated buckwheat groats in a high powered blender. Try not to over blend, so that there are still a few chunks in there. This will give it a nice biscuit texture. If you don’t have any buckwheat, use more pecans instead.

Mint cream:
1 heaped cup of cashews, soaked overnight
½ cup coconut oil
½ cup maple syrup
¼ cup coconut butter*
4 drops of peppermint essential oil
1 teaspoon vanilla paste
2 pinches of salt

Blend everything till nice and creamy. Spread evenly over the biscuit layer and set in the freezer.

*Check out my cheap and easy recipe for homemade coconut butter here.

Chocolate spread:
¾ cup cashews soaked overnight
½ cup coconut oil
½ cup cacao powder
¼ cup maple syrup
½ teaspoon vanilla paste

Blend everything till nice and creamy. Spread the mixture over the top of the peppermint cream layer, but only once the cream layer has set. Set in the freezer. Cut into 16 equal squares to serve.

 Where can we find you?


What do you reckon? Loving the raw choc peppermint slice recipe?

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