Good Mood Food #1 | Kirk Haworth

Good Mood Food #1 | Kirk Haworth

We had the pleasure of speaking to Kirk Haworth, chef and co-founder of plant-based restaurant and food studio Plates, who shared how reevaluating what he ate had a life-changing impact on his mental health, career and debilitating Lyme disease symptoms.

Often referred to as our “second brain”, our gut health has been proven to play a vital role in whether we experience depression, anxiety and stress, while what we’re putting—or not putting—into our gut impacts our entire body’s ecosystem; Kirk being a case in point.

While many of us have more time and the convenience of being able to access our own kitchens throughout the day in self-isolation, we’ve consulted chefs, nutritionists and food writers for some easy-to-follow recipes that will deliver the sustenance you need to keep your immune system strong and your mind healthy—without a piece of dried penne in sight.

Introducing our Good Mood Food series is Kirk, who has created the following breakfast drinks for a quick hit of nourishment to get you set up for the day ahead.

Cacao, turmeric, mint + banana smoothie  

Organic banana - 1 - skin off
Organic cacao powder - 2 tsp 
Organic turmeric powder - 1 tsp 
Oat milk - 1 cup 
Coconut yogurt - 1 tsp 
Fresh mint - 4 leaves 
Flax seeds x 1 tsp 

Add all the ingredients into a blender and blend until super smooth, pour into a glass and serve. 


Carrot, apple, broccoli + ginger juice

Organic carrots - 2 
Red or green apple - 1 
Organic broccoli - 2 florets 
Ginger - 1cm by 1cm cube 

Do not peel any of the ingredients just simply cut up all of the above and press through a juicer. Pour into a glass and serve. 


Mandarin, avocado + foraged nettle smoothie 


Freshly picked nettles - 20 leaves 
Ripe avocado - 1 
Fresh spinach - 1 small handful, washed
Lime - 1 juiced
Coconut oil - 1tsp 
Almond milk - 1 cup 
Filtered water - 100ml

When out for my daily walk, I’ve found nettles everywhere which are incredibly nutritious. Take some gloves, scissors and a bag with you and cut yourself a bunch. Holding the stalk, cut the leaves off into warm running water and wash thoroughly. Peel the mandarin and the avocado, add to the blender, add the washed spinach and the rest of the ingredients and blend until super smooth & vibrant green. Serve and enjoy.