Get Inspired with Lorna Jane Clarkson
Inspired, by active living advocate Lorna Jane Clarkson, hits shelves this month. It’s a great summer read for ladies looking to learn more about Clarkson’s philosophy and how to live an inspirational, active life.
It’s got everything you need to kick start a healthier lifestyle. The book includes personal style and workout tips, advice, delicious (and of course, nutritious) recipes, and DIY beauty therapies.
“The book is a compilation of everything that inspires me to live my life with passion every day, and I honestly hope it encourages other women to dream big, push fear aside and follow their dreams,” said Clarkson. “Active Living is a full-life philosophy and extends way beyond just healthy eating and exercise. Inspired reminds us that it’s how we think and what we do every day that ultimately defines how we live our lives – and who doesn’t want to live an inspired life?”
Inspired is the latest of Clarkson’s many fantastic books. She is also the author of Nourish: The Fit Woman’s Cookbook, More of the Fit Woman’s Secrets and Move, Nourish, Believe.
You may recognize Clarkson’s name from more than just her book covers. She is also the founder of the iconic Australian active-wear brand, Lorna Jane. Blending the worlds of fashion and comfort, Clarkson is an innovator and leader in the industry.
Inspired is now available in stores across the United States and online at lornajane.com.
Want a taste of what to expect? Try Clarkson’s delicious recipe for breakfast crumble. What a great way to start your day!
Prep and Cook Time: 50 Minutes
A crumble doesn’t just have to be the finale to a great evening meal, but can also be the opening act to a beautiful breakfast.
- 400 g (12.5 oz) red rhubarb, trimmed, cut into 2.5 cm pieces
- 1/2 teaspoon vanilla extract
- 1/3 cup honey or maple syrup
- 1/2 cup (125 ml) orange juice
- 2 1/2 cups (360g) mixed berries
- 1/2 cup (100g) quinoa flakes
- 1/2 cup (45g) steel cut rolled oats
- Pinch of salt
- 4 pitted medjool dates, chopped
- 2 1/2 tablespoons coconut oil
Preheat oven to 190 degrees celsius/350 degrees Fahrenheit. Grease a 6 cup/1.5 liter baking dish with coconut oil.
Place rhubarb in the dish and mix in vanilla, honey and orange juice. Stir in the berries.
In a separate bowl, combine quinoa flakes, oats and salt. Add dates and coconut oil and mix until large crumbs are formed. Sprinkle the crumble over the fruit mixture evenly and bake for 30 minutes, or until the juices are bubbling and crumble is browned.
Nutritional Count Per Serving: 14.4g total fat (11g saturated fat); 71.8 carbohydrates; 7.2g protein; 7.6g fiber