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Limits to liberation: building resilience in business on background of sunset and forest

I didn’t plan to be an entrepreneur. It was a necessity that grew out of the life I was living, and the challenges I was managing.

When you can’t sit up, can’t move your arms of legs but need to change the world and earn a living what else is there?

However, I did choose to learn to be resilient, which allowed me to run my business successfully…

Maybe you have health challenges too or perhaps you are dealing with a day job, caring for a loved one, children or a rapidly expanding company.

I believe

That we can live a full-hearted life no matter the circumstances.

I believe you can detect and draw out the natural resilience that resides within you. 

But if you click away today remembering one thing, I’d like you to make it this:

We can try very hard and still be off track – have you had that experience?

Save Yourself

Burnout is a big issue in entrepreneurship. It’s a dangerous fallacy that the only limit is how big we can dream, because then surely we can do anything?

And yet even with all our technology, with all our possibility we have this fallible, unhackable, terribly human body. We can do anything, but only if it’s physically possible. Humans burn out.

Change and loss are inevitable, there is no place, no space, no income level, no degree, no app, no lifestyle, that can protect you or your business from pain and loss.

How you deal with these changes makes a difference not only for your in how they are resolved but in how you handle change and challenge in the future.

You will try things in your enterprise that don’t work as you’d hoped. That’s good news – if that doesn’t happen maybe you aren’t trying enough new things. But if every ‘no’ sets you back emotionally you will soon run out of juice and if your business is running solely on your energy then it may easily grind to a halt when you do.


We have times when we don’t know what to do or where to go. The options that are available don’t seem to fit us, and we are left feeling like an outsiders. At that time, I believe we have a path forward, we just need to blaze our own trail.

This first happened to me when I was very ill, I was given no hope of recovering but no guidance on how to live now. I was fed up of always being an outsider, always being ‘other’. I didn’t want to be the healing freak, the sick chick, the broken one anymore. I decided that if I didn’t fit the paths in front of me, if there were no more options and no way out then it was time for me to turn Trail Blazer, and make my own magic.

Check out the blog next week for how to build resilience…


From Limits to Liberation


You know all those worries you have? Or the thoughts that tell you it’s just not possible? We are going to re-frame them right here and now. Take a deep breath, this may be uncomfortable, but it’s going to make things easier.

— Write down everything that you think is holding you back right now. This could be: a day job, debt, can’t get a loan to start up, lack of business knowledge, feeling un-confident, having small children and no time, being ill and unable to work, not thinking your idea is good enough, not having support of people around you and so on.

Next we are going to reframe each of those challenges into a positive. For example:

  • A day job is an asset because…. you get to set up and launch your business without the financial pressure of making it support you from the beginning, as you already have you day-job income!


  • Debt is a positive because… it’s making you examine and shift your relationship with money. Can’t get a loan to start up makes your business better because… you have to re-think what you really need to launch and what you can do without. No loan means you are bootstrapping the business – and running on a shoe-string means no loans to pay back and you turn a profit, and can invest money back into your business to grow it so much sooner.


  • Lack of business knowledge is useful as it means you don’t have any preconceived ideas or aren’t beginning your business based on incorrect information. You are in a perfect position to seek out the best teachers, mentor and allies and learn as you grow.


  • Feeling un-confident is an opportunity as it allows you to dive deeply into aspects of business like communication, sales, networking and pitching. These are things many people aren’t good at but just get by with. They are essential to any business and you are about to excel in them.


  • Having small children and no time may seem like it’s holding you back when actually it’s teaching you to work incredibly effectively. Most people waste much of their time. 20% of their time gives 80% of their results. But they waste 80% of their time on inefficient things and procrastination. If you only have 20% of time and energy to work on your business you learn to be incredibly organised and effective. So imagine how much you’ll achieve when your children are older and you have more time but the same level of amazing efficiency? Anyone who has had to look after small children has to be innovative and deal with crises – and these things can be transferred to business.


  • Being ill and unable to work…. can hold you back, but it can also be a great training ground. Being ill teaches you negotiation (with doctors), patience (when dealing with the benefits systems), how to fill in forms and deal with bureaucracy, prioritisation (when you are ill and can’t do much you learn to do the most important things first). Managing set backs, taking the long view, (you have to do this when living with chronic illness and the skills are needed in business too). I looked at the skills I had learned from managing chronic fatigue, dealing with medical frustrations and the red tape of the benefits system then used the subsequent patience, time management and negotiation skills to help my clients via coaching and training. I have very limited energy, but that meant that I could focus what energy I had on the things that were most important to my business, and that in turn streamlined all the work I did.


  • Not thinking your idea it good enough… is actually a bonus as this means you examine it, question it and re-work and refine it until it’s the best it can be.


  • Not having support of people around you… forces you to seek out mentors and entrepreneurial communities that will support you! Now you try… list out your problems and how it can actually be a positive.

Don’t let the problems prevent you from doing what you really want to do.

Build resilience and live well no matter the challenge.

Resilience is what allows us to suffer, struggle but to keep moving. Resilience is when we bend with life rather than breaking. It’s flexibility, it’s “I can handle it”.

Resilience is rising from the ashes, it’s about using the fires to refine your business, and yourself, it’s earning your phoenix feathers.

Resilience uses your skills and tools to manage setbacks rather than becoming overwhelmed or falling into using non-optimum coping methods. For reference, binge watching old TV shows and Twitter procrastination are both non optimum coping methods.

We all know that person who seems to come back stronger from every struggle. They aren’t the ones pretending nothing hurts, they fall apart, change everything but something in them allows them to move forward, re-build and put themselves and their social entrepreneur spirit back together again. The reason the come back isn’t because they’re stronger, cleverer or better than you. It’s resilience.
It’s not a mystery, the factors which make up resilience have been identified by psychologists. We can learn resilience as surely as we can learn how to build a website or submit a tax return.

How to build that resilience? Sign up below as Part 2 next week tells you how to build it!



healing boxes hospital gifts multiple boxes image

Further to news about hospital shops expensive prices, reported by The Times here social entrepreneur, Grace Quantock, Founder of not-for-profit gift company Healing Boxes CIC, based in Pontypool, Torfaen, has this to say: 
“I believe hospital gifts can be affordable, useful and ethical, which is why I founded Healing Boxes, selling tailored gifts for people with illness/disability/in hospital at non-profit prices.


We offer an alternative to expensive hospital gift shops and post affordable, ethical gifts worldwide (even to your hospital ward).
In hospital gifts and cards can be essential – a vital connection to family, friends and daily life“.
Check out our new Hospital Box, designed by people with illness (and experience of spending time in hospital), it’s designed to give you useful, practical, ethical gifts.





My day begins with a waking prayer and my homeopathic medication. Because of this I can’t eat or drink anything within 30 minutes of rising but as soon as I can, I have warm water and lemon with a glass straw (especially on grey mornings like this). It’s so warming and cleansing in the morning. And my body is doing so much wonderful work, healing, repairing and keeping me alive – I want to give it all the support I can!

For breakfast I have a green smoothie and green juice. We begin with a smoothie as I kept having a surge of energy on waking and then dipping later. We worked out that a smoothie before juice worked well for my body – but do whatever works for you!

Sweet-Heart Smoothie

green smoothie


1/4 apple

1/2 cucumber

4 sticks celery

4 lettuce leaves

Big handful of dark leafy greens – kale/spinach

1/2 avocado (hass avocados are creamiest)

1 teaspoon raw white almond butter

Juice of ½ lemon

Top up with water or herbal tea.

Hemp protein powder or super-foods can be added for the advanced student.

Blend, blend, blend! Pour into glass mason jars and put in the fridge — It’ll help keep your green elixir fresh don’t y’know. Accessorise with gorgeous Glass Dharma straws and enjoy. Or just pour into a mug and drink.


I’ve enjoyed a breakfast green juice for years, and I always likened it to the oil which keeps my body running.

Green juice is so anti-inflammatory, I find drinking it regularly more effective than using NSAID painkillers, and much kinder to my body too. We make our juice fresh daily in the Vitamix – just blend and strain through a nut mylk bag. So much easier than washing the juicer every day. (P.S If you want your own Vitamix use code 06-009931 to get free shipping, my treat!) But on weekends I often make 2 days worth of juice at a time using our Green Star Juicer.

Wellness Trailblazer Juice

green juice another

Try out my award winning green juice recipe, loved by TV Raw Chef and best selling UK author Shazzie.

Ingredients (All Organic):

Nettle tea

Cucumber – lots and lots

Celery – about 1/2 as much as cucumber

Broccoli – for luscious green goodness and all the calcium

Kale – as much as you can fit. I LOVE kale

A little bit of apple, if you need it

Add cinnamon. Sprinkled in it gives such a special sweetness and makes it so easy to enjoy – this is the special bit!

Lemon juice – extra alkalising!

Loads and loads of love poured into it

Home grown greens and herbs, lovingly planted and picked before breakfast juice preparation begins

Juice and drink within 20 minutes for all those lovely enzymes. Alternatively, store in a mason jar, keep cool and drink later.

Juice in your juicer or Vitamix and strain it through a nut mylk bag. Add to gorgeous glasses and enjoy. Be here now. Listen to the birds and feel the green juice working its healing magick!

I tend to be all-liquid until lunch, and have lots of herbal teas (my current fave is Tulsi). If I’m riding or at the gym I’ll have a chia pudding with hemp protein powder and soaked almonds after my work out. And if I’m hungry in the AM, I generally just have more green smoothie.

Choose Chia Pudding

chia pudding on pink background sprinkled with marigold petals

Simple, delicious pudding, packed with omegas.


Chia seeds

Almond milk or other nut or seed milk, or juice

Vanilla, scraped from the pod with a knife

Chopped dried apricots (un-sulphured, the ones which look wrinkly and brown)

Add the chia seeds to a bowl, they expand so leave room. Add 3 times the amount of liquid to chia seeds, stir in the chopped fruit and spices. Leave in the fridge overnight, stir a few times before bed so the chia doesn’t clump.

Enjoy the lovely tapioca like pudding as a sweet snack, a few hours later or the next day. Top with chopped almonds and marigold petals to decorate.


Lunch is my biggest meal.

Lunch tends to be a big salad and then a smaller portion of an alkaline cooked meal.

Grace’s Daily Salad
salad with carrot and radish

Salad is often considered plain or boring, but this is a misconception. Salad is one of my favourite meals in the world. As a child I didn’t like the salads served in restaurants. Most places were not yet used to catering for vegetarians and their salads were little more than bland, flaccid, over grown garnishes, but no longer! Salad, let me say now, is not iceberg lettuce, wilting grated carrot and a chopped tomato.

– Peppery fresh rocket, sweet lambs lettuce, shaved fennel and bright, juicy orange slices — that is a salad.

– Soft oak leaf lettuce, slivers of red onion, chopped chestnuts and marinated red pepper — a salady feast.

– Watercress, big leaves of frilly lollo rosso lettuce, fresh peas and small pieces of toasted gluten free bread, brushed with sesame oil, rubbed with a garlic clove and all tossed together — that is a salad indeed.

I make up a salad based on what’s in season, in the garden and in the fridge. Today it’s mixed greens with peas from the garden, chopped apples from our organic heritage apple trees and a ginger and carrot dressing.

The cooked portion is often soup, or a veggie and alkaline grain. But honestly, I seem to make only 1 thing and that’s soup!

Warming Split Pea Soup

winter soup with split peas and hummus½ a white onion or a whole red onion
1 cup of cooked beans/pulse like white beans, green lentils, chickpeas or yellow split peas
1 clove of garlic, peeled and crushed
Juice of 1 lemon
1 handful of fresh herbs like sage, basil, chopped rosemary or thyme
4lb raw veggies like carrot, beetroot, mushroom or cooked veggies like steamed sweet potato or pumpkin
5 cups of warm vegan broth

Make your choices, like yellow split pea and pumpkin, beetroot and rosemary, sweet potato, ginger and vanilla or sweetcorn and red pepper and add everything to the blender. Blend, being careful to turn off the blender and lift the lid every few seconds if you’ve used steaming hot water. We don’t want steam pressure to build up and be unsafe! Blend it totally smooth or leave some interesting chunks. Serve in bowls you’ve placed in hot water for a few minutes to warm them. I drizzle hemp milk or oil over our bowls sometimes, the oil helps carry flavour and all those yummy good fats!


green smoothie, blue glasses

As an afternoon snack, I’ll often have green juice. I add spices like cinnamon, ginger or jalapeno if the weather is cold to support my digestion and balance the cold juice from the cold weather.

If I’m still hungry, a go-to snack is avocado toast. Kris Carr introduced me to this wonder through Crazy Sexy Kitchen and some days it’s just what I’m looking for.

Grace’s Avo Toast

avocado topped gluten free toast on cherry patterned plate


1 ripe avocado
Juice of ½ lemon
Gluten free, vegan bread
Pink himalayan salt
Freshly ground black pepper

Sprinkling of paprika
Finely diced red onion

Scoop out the yummy avocado flesh and mash roughly with a fork. Stir in the lemon juice. Spread the mixture over the toasted bread and season with salt and pepper. Sprinkle over paprika and red onion if desired.

Grace’s Go-To Gluten-Free, Vegan Bread (adapted from Gluten Free Girl)

gluten free vegan bread with a cup of tea and a book

Ingredients: 2 tbsp of ground chia
2 tbsp of ground flax seed
570 grams of whole grain gluten free flour mix (I make mine in bulk based off this and what I have in the cupboard. I also grind the chia and flax directly into the flour mix in bulk, but you can just stir it in too.)
1 1/2 tsp active dry yeast
1 tsp sugar to activate yeast
1 cup of warm water
2 teaspoons baking powder, 1/2 teaspoon baking soda, and 2 ounces apple cider vinegar as an egg replacer. Or half a mashed banana if you’d like it to taste like banana bread (rasins are great in banana bread too!).

Heat half a cup of water to the temperature your finger is happy with. Dissolve the sugar and sprinkle in the yeast. Leave it to do it’s magic in a warm place for about 10 minutes.
Add the flour to a big bowl and whisk it to aerate.

Mix the baking powder, baking soda and vinegar in a bigger bowl than you think you’ll need because it will expand like a school science project volcano.

Once everything is settled, stir the vinegar mixture, and the yeasty water into the flour. Keep stirring, add as much of the warm water as you need. The dough will look far too wet and sloppy – it will look like you can’t knead it. That’s ok, it’s supposed to look like that, gluten free dough does, and you don’t need to knead it, so bonus! Adding more flour to make it look like gluten dough will make your bread all dry, so resist.

Scrape it into a clean, oiled bowl. Cover and let it rise for 2 hours, or overnight. I leave it on top of my dehydrator.

When you are ready to bake, pre-heat your oven to 240 degrees.

With wet hands, shape your bread into little rolls, around 8 (which bake better than huge loaves). Let them rest as the oven heats.

Bake them in a casserole dish or dutch oven lined with baking parchment. This is essential. When I first tried gluten free baking it was easy, I didn’t see what all the fuss was about. Then I dropped and broke my dutch oven – all my breads failed! So do try and use one if you possibly can.

Bake until the rolls are crusty and the bottom sounds hollow when you tap it. Enjoy!

Dinner is often a simple meal, a large salad and smoothie, or a pudding bowl of blended smoothie with yummy berry and seed toppings. If it’s a special occasion, we love to make Socca Pizza.

Socca Pizza

socca pizza toppings


If you are gluten free, pizza bases tend towards the dry side. Either that or they’re expensive or take forever to make with lots of kinds of flours and other ingredients. Not so with socca; it is easy, soft and scrummy.

Ingredients: (makes 2 pizza bases), but I eat only ½ per meal, so this makes 4 servings.


1 1⁄2 cups of gram flour (chickpea flour)

1 1⁄2 cups of water

2 tablespoons of oil

Pinch of salt.

Toppings of your choice. How about:

Sliced red pepper
Red onion
Raw cashew cheeze
Basil and tomato puree
Kalamata olives
Basil leaves
Sun dried tomatoes
Courgette slices

Line wide cake tins with foil, and grease with coconut butter. Or line with parchment paper. Blend or whisk all the ingredients together, pour into the cake tins so the mixture is roughly 1 1⁄2 cm thick and bake in the oven at 250°C (480°F) degrees for 20 minutes.

Add a little less water if you want it firmer or a little more if you want it more custardy inside. Socca needs to be made fresh but it is so quick and simple and you can use it for everything from pizza to wraps.

Once your socca is cooked, add your toppings, and pop it back in the oven for a few minutes, if you’d like your veggies lightly cooked. Otherwise slide it out and onto a warmed plate. Serve with a heaped salad and lots of laughter.


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Originally published on http://www.naturallylauren.com/