CaRAWcal chia pudding

CaRAWcal Chia Pudding

Floral Chia pudding – Breakfast
Prep Time 2 minutes
Servings 1


  • Jar with lid + spoon for mixing


  • 2 tbsp chia seeds
  • 1 cup plant milk
  • 1 tsp Date syrup or maple syrup
  • 1 pinch cardamon powder
  • half tsp rose water (or more if you really like it floral)
  • 1 bayleaf
  • 1 dried hibiscus flower (used for tea) optional


  • Mix thoroughly in jar. Leave overnight in fridge.
  • Eat! Alone or with fresh fruit .

ZebRAW Zuccini

Zebraw Zucchini

Inspired by Sundanese raw vegetable salad, usually served with Sambal Terasi
Prep Time 15 minutes
Servings 2


  • Sharp knife, high speed blender, vegetable spiralizer


Raw salad

  • 1 apple, sliced finely, any way you like it.
  • 1 cup white cabbage, grated.
  • 1 zucchini, spiralized
  • 2 radishes
  • 1 tbsp cashew nuts
  • 1 tsp black sesame seeds
  • 1 tsp white sesame seeds
  • 1 handful coriander/celantro – as much as you want
  • 1 handful dried coconut slices or fresh if you can find them

Sambal Terasi – my version without fish sauce

  • 1 tsp White miso paste
  • 2 limes juiced
  • 1 thumb sized piece of ginger
  • 1 stalk lemograss – white part
  • 1 small red onion or half cup of spring onions
  • 2 hot red chilli peppers (how you like them)
  • 1 red sweet bell pepper
  • 2 cloves garlic
  • 1 tbsp pure natural coconut palm sugar (or thumb sized piece)
  • 1 tbsp Tamari soy sauce
  • 2 tbsp organic apple cider vinegar
  • 1 tbsp sesame oil (toasted is best)



  • Put all ingedients in high speed blender and blend until finely mixed


  • Arrange salad how you wish. Sprinkle sesame seeds, cashew nuts, coconut slices and coriander

To serve

  • Drizzle 1 tbsp Sambal per person over arranged salad and serve with extra sambal on the side. Mix and enjoy!


Last swim of 2020

Last swim of the year yesterday. I headed over to Shoalstone beach to enjoy the beautiful winter sun, laying low in the clear blue sky.

The air temperature was 1°C, with the sea temperature 9.something °C. I don’t take a thermometer and the temperature recorded online is only the surface temperature detected by satellites, so I’m told.

I’ve noticed that it’s mainly women who sea swim daily. Is it because women do it for health and social reasons or are we just a bit bonkers?

Head over to Instagram ( for a clip which shows all the cruise liners at anchor in the bay. I’m looking forward to hearing the ship’s whistle from each of them as the clock strikes midnight tonight. It’s an eerie sound, as their low level horns echo across the bay and into the town.

I want to wish you all a very happy and healthy new year and beyond! Thank you for all your support and for taking the time to respond to my wordy posts and many stories.

Every day I get a little bit older and for that I’m truly grateful. Each silver hair is a memory of a good day. Luckily I have lots of them.

I’m looking forward to more wrinkles, silver hair and laughter lines. It’s evidence of a life well lived.

Stay safe. Much love to each and every one of my gorgeous sisters and misters.


#silverhair #silversisters #over50style #over50women #over50blogger #midlifewomen #middleagedwoman #50pluswomen #50plusstyle #agepositive #wrinkles #wildswimming #devon #devonlife #grayhair #greyhair #goinggray #midlifewoman #midlifeblogger #over50influencer #positiveageing #positiveaging

Cruise industry cast adrift

Trigger warning.
I’m beyond sad today reading about the crew members onboard cruise ships, who in 2020, during the pandemic cruise industry shutdown, chose to take their own life whilst alone in their cabin. This year has been desperately sad & tough for so many people, but the cruise industry has been cast adrift, with crew members left lonely & confused, not knowing when they could return home. Locked in a cabin without windows for 23 hours per day they have been treated no better than prisoners.

Here is the article:

Many signed a 4 month contract, only to find their contract extended many times, finding themselves still at sea 8 months later. We’ve heard from Seb, how hard it has been for his colleagues & friends around the world, enduring long isolated stays onboard.

Seb left the industry at the start of the pandemic, foreseeing many months staring out of the window whilst at anchor.

He’s managed to find contract work to keep him busy which has been an absolute blessing. He studied for 3 years at university, plus one year at sea on placement and further exams. It’s a long road to qualify as an officer. Many crew have had their career dreams at sea shattered. For Seb he’s happy to be shore based with day work based out of Plymouth.

I hope the industry can resume next year & open up the world for those onboard. It must be difficult looking out of the window for all the ships in our bay, knowing that they can no longer take trips ashore.

This is Seb, my son. I love him with all my heart and cannot comprehend how hard it has been for those at sea, unable to see family & friends, driven to make their final decision.

I wish everyone at sea safe passage, and hope that 2021 brings more joy & chance to socialise once more.

Cheers to the; captains, officers, nurses, doctors, cooks, cleaners, laundry workers, radio comms, environmental officers, engineers and hotel staff who remain at sea today, providing essential services to keep the ships safe & in tip top condition.

I know that many more have been affected by the leisure industry shutdown. I hope they are rewarded with a return to capacity for 2021 & beyond.

#hopefloats #lifeatsea #deckofficer #crewmember

PaRAWkeet salad

PaRAWkeet salad

Dark leafy kale salad with pink beetroot dressing & a nutty citrus topping
Prep Time 15 minutes
Servings 2 people



  • 6 cups finely shredded kale or spring greens
  • 1 cup sweetcorn

Nutty salad topper

  • half cup pistachios
  • 1 garlic clove
  • half teaspoon sea salt
  • 1 zest of lemon


  • 1 lemon juiced
  • 1 tsp wholegrain mustard
  • 1 small fresh beetroot
  • half cup apple cider vinegar
  • 1 tsp date syrup or maple syrup
  • 1 pinch Salt & pepper
  • 1 garlic clove
  • 2 tsp capers
  • half cup olive oil

Pink onions cooked in fresh lime juice

  • 1 red onion finely sliced
  • 1 lime – juiced


Pink onions

  • Soak the thinly sliced purple onion in the fresh lime juice for 1 hour or more to soften the onions and allow them to transform into beautiful bright pink colour.

For the dressing

  • Put all ingredients into high speed blender and blend until smooth

Nutty topping

  • put all indredients in food processor and pulse until finely chopped.

Assemble salad

  • Add finely sliced greens to salad plate and sprinkle on sweetcorn and pink onions, drizzle over dressing, then sprinkle on nutty topping.
  • Enjoy your paRAWkeet salad!
Keyword beetroot, kale, lemon, pistacio