Plant-Powered Peeps: Meet Lauren from Ascension Kitchen

My very first Plant-Powered Peeps interview! The amazing Lauren from Ascension Kitchen. Click to read my interview with her and get the recipe for her Eastern Dragon Salad.
Prep Time 15 minutes
Eastern Dragon Salad - a delightful vegan recipe from Lauren Glucina of Ascension Kitchen
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Lauren Glucina of Ascension Kitchen Be Good Organics by Buffy Ellen

Today I’m excited to bring you the very first edition of Plant-Powered Peeps – an interview series with amazing, inspiring individuals who have turned to an organic plant-based lifestyle and are loving it.  Along my journey I have met so many incredible people who have decided to make this transition, and are now reaping the benefits both physically and emotionally.  Whether their reasons be to improve their health, the lives of the amazing animals we share this world with, or our environment, one thing they all share is immense joy in turning back the clock to a more traditional way of living, and getting that little bit closer to nature.

There’s no better way to kick off this series than with my gorgeous and talented friend Lauren Glucina. (Browse and purchase her eBooks here.) Lauren is the brains behind the incredibly successful Ascension Kitchen, a blog and community dedicated to conscious and compassionate living. In a previous life, Lauren was a high-flying suit in the advertising world, putting together beautifully designed campaigns for large corporates.  7 years later, and a mini health crisis to boot, she decided to break free from the corporate world and start her own journey towards a more conscious and compassionate lifestyle.  One raw foods cheffing stint in Bali, herbal medicine course, and set of health coaching studies later, she’s now the driving force behind Ascension Kitchen.

“Ascension Kitchen is a space for you to learn about eating in a way that delivers next level nutrition to your body, brings you clarity, is gentle on the earth, doesn’t bring any harm to other sentient beings, and helps to raise your vibrations to a higher level.  It’s about learning to be conscious of the consequences of our food choices.”

Without further adieu, meet Lauren…

Eastern Dragon Salad - a delightful vegan recipe from Lauren Glucina of Ascension Kitchen. Buffy Ellen from Be Good Organcis

Why did you decide to turn to a more plant-based organic lifestyle?

Intuitively I’ve always felt it was the right path for me to follow, and after a little bit of a health crisis (ok, so that is an understatement!) I really shifted gears and made a real commitment to get real and get back to mother nature. Going fully organic, and mostly raw at that time, was incredibly cleansing and healing and helped me lay the foundations for a sustainable way of eating.

How has your health (physical and emotional) changed since then?

It was a gradual transition but I remember starting to feel great, then wondering why other people were still doing what they were doing, and got all holier than thou and judgmental, being that girl that would hold her nose walking past the butchers stall at the markets squeaking out – ew gross! Clutching my eco-friendly market bag stuffed with organic curly kale, sipping my fair trade coffee with GMO free soy milk. Ha! The longer I walked the talk though, and the deeper into the journey, my consciousness shifted also – I think I’ve let go of a lot of those judgments now. I feel more balanced in all areas. I mean – I seem to be able to live peacefully with my partner and he’s a meat-eater – although one time he kissed me after he ate a roast chook and I got a piece of chicken in my mouth. That wasn’t fun.

If you had to give someone 3 reasons why they should switch to more plant-based organic products, what would they be?

Life is smoother, life is sweeter.

1. I sweat less, and with far less odour (less toxins being eliminated)

2. I’m not clogged up, food in = poop out, yep, that means three times a day!

3. My skin glows (and I don’t drink!)

There you go – three random answers! I’m hoping everyone gets the no-brainer obvious big three (kinder to your body, animals, our earth).

What does a day on your plate look like:

  • Brekky: Hot water with lemon; A super smoothie – flavour of the moment is blueberry + spirulina + beetroot powder + raw sprouted rice protein powder + aloe vera + coconut water; Finally a bowl of mixed berries with a little stevia, cacao and sprouted buckwheat
  • Lunch: Leftovers, or a big salad with activated nuts and seeds, avocado and sprinkles of dulse, with a splash of apple cider vinegar
  • Dins: Steamed or baked vege, or a big salad, a small side of cultured vegetables, sometimes some beans or quinoa but I generally eat very simply
  • Dessert: Licorice tea, some more berries, left over creations for the blog (I make a lot of healthy raw sweet treats)

Now, your favourite foodie indulgence…

My new favourite treat is this divine raw chocolate peppermint slice. The base is made with buckwheat and has a beautiful biscuit crunch to it, and the filling is soft and minty…mmm!

This delicious recipe comes from my gorgeous and talented friend Lauren Glucina of the wildly popular Ascension Kitchen. It is quite possibly the best tasting raw vegan plant-based gluten free chocolate peppermint slice in the universe. Try it out for yourself! Buffy Ellen from Be Good Organics

What’s your approach to balance & moderation in terms of food and lifestyle?

Over the last year especially, I have had a series of a-ha moments go off in my head – as I said before – it is not enough to just eat well – all spheres of your life need to be balanced in order to nourish you. Why did it take me so long to figure out, that despite all my green super smoothies, I was still exhausted and burnt out at work – all due to an environment that just didn’t nourish me! Long hours, late nights, pressure….man am I slow on the uptake!  A quote that sums it up well for me:

Fear less, hope more; Eat less, chew more; Whine less, breathe more; Talk less, say more; Love more, and all good things will be yours – Swedish Proverb

You’ve been given permission to raid the Be Good Organics stock room – what’s one foodie product and one beauty product you’d nab.

Loving Earth White Mulberries because they taste like caramel and I have the world’s biggest sweet tooth, and Sally B’s Green Mud Mask to wear while I’m scoffing them down!

Can you share your favourite plant-based organic recipe?

Yes! I made this Eastern Dragon Salad a little while ago and served it inside a red cabbage leaf. The almond, ginger and kaffir lime sauce is tangy and sweet and almost tastes a bit like pad thai. It’s the kind of dish you won’t want to share ☺.

Please note – if you are wanting to meet any of the specific dietary requirements below, please read my recipe notes.

Eastern Dragon Salad - a delightful vegan recipe from Lauren Glucina of Ascension Kitchen

Eastern Dragon Salad

Your new go-to salad with all the sweet, tangy, crunchy elements. This easter dragon salad is not something you're going to want to share.
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Servings 1 person
Prep Time 15 minutes


  • 1/2 c finely shredded purple cabbage (reserve one big purple cabbage leaf to serve the salad in)
  • 1/2 c julienned zucchini
  • 3 snow peas, chiffonnade (sliced very finely)
  • Small handful mung bean sprouts
  • Small handful raw, activated almonds
  • Small handful finely chopped coriander (cilantro)
  • 1 tsp sesame oil

Tangy Almond, Ginger and Kaffir Lime Sauce

  • 1/4 c sundried tomatoes, soaked in water til soft (reserve the soak water when done)
  • 2 tbsp soak water
  • 1/4 c almond butter
  • 2 tbsp freshly squeezed orange juice
  • 1 tbsp red onion, finely chopped
  • 1 tbsp coconut nectar
  • 1 tbsp sesame oil
  • 1 tbsp fresh ginger, peeled and minced
  • 1 clove garlic, minced
  • 1 kaffir lime leaf, chiffonnade
  • 1/4 tsp flaky sea salt


  • First, make the sauce – blend everything together in one go, put the liquid in first to help it blend.
  • Next, make the salad, toss the cabbage, zucchini, snow peas and sprouts in a bowl with the sesame oil.
  • Arrange in the centre of the big purple cabbage leaf.
  • Dollop a generous spoon of sauce over the top.
  • Top with coriander leaves and roughly chop the almonds and scatter them over the top to finish 


Recipe Notes

  • Make it nut free: Substitute the almonds to watermelon or sunflower seeds and the almonds butter to sunflower seed butter. 
  • The dressing will last in the fridge for 4 days