The Healed Life: Lola Berry

This week’s inspirational person is not only one of Australia’s leading nutritionists, she’s also a #1 best selling author! If you’re not already familiar with this truly lovely woman, we’re so pleased to introduce you!


NAME: Lola Berry

AGE: 28

OCCUPATION: Nutritionist and yoga teacher

Tell us a little about who you are, what you do and how you go here:

I guess I’m a bit of a health and yoga hippie nerd. I’m all about living your dream and being the very best version of yourself that you can be. How I got here? Well, I guess I’ve just followed my bliss. 

What does ‘health’ mean to you?

It means listening to your temple, nourishing yourself in any way you can. Feeding your body, mind and soul with the things it thrives on. For me food is here to nourish you and to share with the people you love. And being healthy is about each day showing up and being the best version of yourself that you can be. Some days you’ll slip up and that’s part of being human, but each morning I get up I just focus on being the best that I can be and I’m so happy with that! 

How do you manage to stay so fit and healthy?

I smile lots. I have inspiring people around me. I put myself first, which sounds really selfish, but I really honor my journey and my own growth. When I do that I feel clear and can give more to others.

As far as exercise goes I do the things I love. I do yoga, I swim in the ocean, I walk through the forests. Biophilia is my favorite word in the entire world, so I really embrace this concept. Biophilia literally means the healing power of mother nature. So I spend as much time out in nature as humanly possible.

Can you share your food philosophy and tips?

It’s pretty simple. Eat real food, listen to your body, and go for whole local foods whenever you can! That’s what the whole basis of my book “The 20/20 Diet Cook Book” is all about and it’s how I lost 20kg in 20 weeks. That and being really mindful and present when you eat, enjoying the whole process, noticing the textures.

What brings balance to your life?

Nature and yoga help to keep be centred. And I love love love music. I used to be a DJ so I love seeing gigs, anyone who’s living their passion inspires me loads. Just being around that energy is really ace!

Your favorite healthy recreational activity?

Yoga!! I’m such a yoga nerd!

Who is your greatest health inspiration?

I just want to be the best version of myself, so I try to draw inspiration from my own journey.

 Where is your favorite place on earth?

Oh wow! Well, I’m a bit of a mermaid so I’d say Wiamea Bay in Hawaii. It’s seriously amazing, I find it so hard to leave! And you’re swimming in the most stunning ocean with these epic Jurassic Park mountains behind you! I cried the first time I swam there…blew me away. I always come back to Hawaii. I also love going swimming with the Honu’s – that’s Hawaiian for turtles – they’re so magical it takes my breath away.

What is your favorite healthy meal/snack?

Crispy salmon with Charlie’s avo salad from the book “The 20/20 Diet Cook Book.” It is so nutrient dense and just delishimo! 

What is your favorite healthy neighborhood restaurant?

Hmmm…well I’ve just moved to Sydney but I’m loving the Suveran, About Life, Henley’s Wholefoods, Earth to Table, The Health Emporium… man oh man the list just goes on!

What is next on the cards for you? Your goals and aspirations?

To live my dream, I love spreading the word in as many ways as possible through doing the things I’m passionate about, filming, shoots, yoga, creating books, talks, touring, you name it! I just feel really blessed to be living my dharma or bliss.  

Please share one of your favorite healthy recipes:

This is what I’m making for my roommate tonight – it’s the raw, vegan paleo “EPIC RAW BANOFFEE PIE.” And it’s delishimo!!!!


Epic Raw Banoffee Pie
Recipe Type: Dessert
Author: Lola Berry
Serves: 12
A cleaner and much healthier version of the famous English pie traditionally made with pastry, banana, cream and toffee.
  • Crust:
  • 80 g (1/2 cup) almonds, soaked and rinsed
  • 60 g (1/2 cup) pecans, soaked and rinsed
  • 45 g (1/2 cup) desiccated coconut
  • 180 g (1 cup) medjool dates, pitted
  • 2 Tbsp. almond butter
  • 2 Tbsp. coconut oil
  • Cream:
  • 150 g (1 cup) cashews, soaked and rinsed
  • 2 bananas
  • 60 ml (1/4 cup) coconut
  • 2 Tbsp. coconut oil
  • 4 medjool dates, pitted
  • Toffee:
  • 180 g (1 cup) medjool dates, pitted and soaked in 2 cups boiled water
  • 125 g (1/2 cup) almond butter
  • 125 ml (1/2 cup) coconut oil, melted
  • 3 Tbsp. maple syrup
  • 1/2 vanilla pod, split and scraped
  • Pinch salt
  • 3 Tbsp. almond milk, optional
  1. Blitz the almonds and pecans into a paste using a sturdy food processor. Add the desiccated coconut, dates, almond butter and coconut oil and process until the mixture is biscuity. Press the mixture into the base and sides of a pie dish or loose- bottomed tart tin (it helps if you have damp hands). Pop in the freezer for 2 hours to set.
  2. To prepare the filling, place the cashews in your blender and process until creamy. Add the bananas, coconut water, coconut oil and medjool dates and again process until creamy (about 60 seconds). When the pie base is firm, pour the banana mixture on top and return to the freezer for 2 hours.
  3. To make the toffee, combine the dates (removed from the soaking water), almond butter, coconut oil, maple syrup, vanilla seeds and salt in your food processor. Blend on the highest speed until super smooth (add the almond milk if you prefer it a bit runnier). Pour into a serving jug.
  4. When the pie filling is set, remove from the freezer. Slice the remaining banana and arrange the discs neatly over the top of the cake. Drizzle over the toffee, sprinkle with cinnamon and enjoy your delicious, healthy masterpiece!



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