Hayley Ray, Balham (2025)

03/05/2020

Over the last few days I’ve been in my kitchen making these raw chocolate caramel slices. It’s been a gorgeous way to welcome in May 🌸 Layers of absolute chocolatey & gooey heaven, you really won’t believe they require absolutely no baking and are free from gluten and dairy ❤️

To make these three layered slices of heaven, you need for the base: 1 cup of buckwheat oats, 30g almonds roasted, 60g of medjool dates chopped and pitted, 2tbsp of coconut oil, 2tbsp of coconut milk, 1 tbsp of pure Canadian maple syrup, pinch of Cornish sea salt. CARAMEL FILLING: 1 cup of cashews that have been soaked in water for two hours, 200g of dates chopped and pitted, 1/4 cup of coconut milk, 2 tbsp coconut oil, 2 tbsp of pure Canadian maple syrup, pinch of Cornish sea salt. CHOCOLATE TOPPING: 1/2 cup raw cacao powder, 1/3 cup of coconut oil, 150ml pure Canadian maple syrup.

1) Preheat the oven to 160c fan. Line a baking tray with baking paper. Spread out the buckwheat oats and bake for 6 minutes until the buckwheat oats have gone golden. Take the almonds and the buckwheat oats and blend together in a high speed blender/food processor until chopped up finely. Add in the rest of the base ingredients and blend until the mixture becomes sticky. Place back on to the lined baking tray and bake for 8 minutes until the mixture has gone completely firm and remove from the oven and leave to cook to one side. 2) Blend up the cashews until they’re finely chopped. Add in the dates and coconut milk and process until there well combined, you may have to scrape the sides down occasionally. Add in the oil, maple syrup and salt and whizz together until smooth. Use a spatula to spread over the base and place in the freezer to set for 1 hour or until firm. 3) For the chocolate topping place all of the ingredients into a heatproof glass bowl over a pan of simmering water. Stir the ingredients constantly together for around 5 minutes until the mixture thickens and comes together. Pour over the Carmel filling and smooth the surface down with a spatular & leave to set in the fridge over night & cut into mini slices when ready. Sprinkle with Cornish sea salt to garnish. It’s a nice finishing touch 🤍

28/04/2020

Earth Day.

A time to reflect on how we’ve treated her.

A time to reflect on how we keep on treating her.

A time to reflect on how we treat the home within ourselves.

You see as we wake up from this season, old systems are burning away, old patterns will no longer work, and the systems we have all been farmed into won’t continue to work.

The truth has never felt more apparent from the causes we’re willing to fight, believe & support in and the health & well-being we choose to give ourselves that ripples out into the world.

We get to choose what nourishes earth.

We get to choose who and where we buy into.

We get to choose what we create.

We get to choose what we leave behind.

Earth Day has never felt more significant.

How do you want to leave this earth?

21/04/2020

Emotions are high, so is stress & anxiety, and I know that for so many of you having and living with a chronic condition such as endo might be flaring up for you during these times of uncertainty. While there are a number of changes taking place, I encourage you to stock your fridge with some of my favourites immune-health-promoting foods. You’ll be able to see these on the next few slides. I know that by eating these foods will really help nourish & nurture the body and give us a boost because let’s face it we ALL need a boost right now 💛 @ Isolation Inspiration

21/04/2020

What a ‘year’ it’s been and with so many emotions of uncertainty, it’s so easy to let some habits fall by the wayside. We’re creatures of habits and now is the time to allow space for those habits to really shine through 💛 For those of you who’ve been following me for a while you’ll know that food is super important to me. It’s played a huge role with my endometriosis journey. I even went back to school to study nutrition with . For all of you who could do with a boost right now, here’s my Waldorf Salad with Salmon recipe. This dish is bursting with flavour, is super easy to put together and is great to make indoors. I’m sending so much love to you and your family right now Hayley Ray XO
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Ingredients: Apple - my go to is Granny Smith, celery, walnuts, red onions, parsley, capers, celery leaves, extra virgin olive oil, coconut aminos, juice of a lemon, rocket, chicory leaves and wild Alaskan salmon. Recipe: Make sure your ingredients have been washed and dried off before you start. Preheat your oven to 180c. Chop up a couple of celery sticks, quarter of a red onion, half an apple, handful of walnuts and add them to a bowl with some parsley, celery leaves, & 1 tbsp of capers. In a separate bowl mix up 1 tbsp of extra virgin olive oil, 1 tbsp of coconut aminos, & 1/4 lemon juice for the rocket and chicory dressing. Then on a plate sprinkle out your rocket and chicory leaves. Heat 1 tsp of extra virgin olive oil in a ceramic frying pan over a medium heat before adding your salmon skin first. Once the oils heated add the salmon and cook for a couple of minutes until the skin gets crispy. Once you see the salmon cooking through remove from the heat and cook in the oven for 10 to 12 minutes. While the salmon is cooking, add your over ingredients to the top of the rocker and chicory leaves, drizzle over the sauce and once your salmon is cooked wait for it to cool for a couple of minutes and place on top of salad. Sprinkle with some fresh parsley and a drizzle of sauce if you have any left over.

21/04/2020

As it’s endometriosis awareness month and as someone who suffered in painful silence battling with endometriosis for thirteen years before I was diagnosed in 2013. I understand how crucial it is to raise awareness, but I also know how important it is to share stories of empowerment and how you can live a life past endometriosis 💛

I dramatically change my life in 2013 and I haven’t looked back since. Of course I’ve been through some really testing times during the last seven years, but I can honestly say that having endometriosis changed my life. After having multiple surgeries, I took it in my own hands to heal. I adjusted and changed everything from what I was feeding my body internally and externally. I completely changed my lifestyle and worked everyday on my overall general well-being; I traded nights out for nights in, alcoholic drinks were replaced with glowing green juices that FYI have become a ritual for the last seven years. I swapped processed food for nourishing, organic food filled with flavonoids and instead of punishing myself with intense exercise routines, I opted for more gentle classes such as yoga and five rhythms.

Sure I did all the above and did I feel great after a couple of months? Yes! But if your mindset isn’t aligning with what you’re feeding yourself with, it throws you off balance. I worked on my mental health and personal development. I went on retreats where I drank cacao and worked through trauma, I worked with healers, coaches, reiki practitioners, travelled the world, studied and trained in health, nutrition and life coaching and the more I invested into my inner world, my outer world began to grow and after seven years I’m still flourishing from that pain which felt like it kept me hostage for 13 years.

For me having endometriosis is more than a 1 in 10 statistic. So let us celebrating ourselves on how far we’ve all come. This could mean anything to you as it does to me and remember babe each endo journey is different, you can’t compare to apples to pears here 💛

12/12/2019

It’s the 1st of December and I started the month by eating a Chickpea Flour Chocolate Chip Cookie 💖 This is my first year I haven’t tucked into a chocolate advent calendar. I was gifted a alternative 25 mini beeswax candles to take a 20 minute mindful moment each day. How gorgeous is that? I chose to light mine this evening while I started decorating the flat with Christmas decorations listening to a winter playlist with classical music on

Seeing as it’s the 1st of December, I’m going to leave my recipe for these Chickpea Flour Chocolate Chip Cookies which are gluten and dairy free 💕 These will be absolutely perfect to make with children. You could leave them out for Santa on Christmas Eve and eat them after they’ve gone to bed? Is that too cruel? 🙈

Ingredients: 1/2 cup coconut oil, melted and cooled, 1/2 cup coconut sugar, 1 egg @ room temperature, 1 teaspoon vanilla extract, 1 1/2 cups chickpea flour, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup of 70% dark chocolate chopped into chunks.

Instructions: Preheat oven to 180c and line a large baking tray with baking paper. In a large bowl mix the melted and cooled coconut oil, coconut sugar, egg and vanilla until a smooth and creamy texture. In a separate bowl combine the chickpea flour, baking soda and salt. Add dry ingredient to wet ingredients until well combined. Fold in chocolate chunks and use a medium cookie scoop or table spoon to place the cookie dough onto the baking paper. Flatten the tops of the dough with the tips of your fingers and bake for 9-11 minutes. Allow cookies to cool on for 5 minutes before transferring to a wire rack to cool

14/10/2019

FREE FROM FRITTATA ‘PIZZA’ TRAY BAKE. Tonight I really craved having a pizza for dinner so I decided to swap out a piazza base for eggs which inspired me to make this delicious recipe. It took me less than 30 minutes to make, it’s gluten and dairy free and I still have left overs for after yoga tomorrow for brunch. I hope this gives you some inspiration to get into your kitchen to make my free from frittata ‘pizza’ tray bake and if you do give this recipe a go please use when you share via social media XO Hayley

Ingredients: Olive oil, mushrooms sliced, 2 garlic cloves crushed, 8 organic eggs, 2/4 coconut milk, 3/4 cup finely grated dairy free cheese, cherry tomatoes, artichoke hearts, and to serve rocket, spinach and watercress and fresh basil.

Recipe: Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Heat the olive oil in a large frying pan over medium-high heat. Cook the mushroom, for 5 minutes or until browned and tender. Add the garlic and cook for 1 minute. Meanwhile, whisk together eggs and coconut milk in a large jug. Stir in half of the dairy free cheese and season with sea salt and pepper. Pour over lined baking paper tray and arrange tomatoes, artichoke and mushroom on top. Bake for up to 25 minutes or until golden. Take the frittata out and leave to cool for 10 minutes. Sprinkle the frittata with basil and serve with rocket, spinach and watercress and drizzle in olive oil.

09/10/2019

Swipe for full story 💛

Growing up I didn’t know what a ‘normal’ period was. From the age of 11 I dreaded my period. Most months I was in agonising pain with painful and heavy bleeding, blood clots, bleeding through sanitary products, I’d throw up and unable to move or cope with the mental and physical side effects it left me bedridden. Over 10 years my family gp was unable to give me an explanation for this crippling pain my uterus and I experienced each month: ‘It’s just really bad period pain’ ‘You’re wasting our time coming back each month telling us how much pain you’re in’ I was put on several medications to help assist the pain, it would mask the pain only to come back even more unbearable. After living with this pain for 10 years in 2012 while working in a corporate office on my way to work, I stepped off a train and suddenly felt a stabbing pain in my left o***y, it felt like fire and spread around my back. I so felt nauseous, dizzy and managed to somehow walk to the office. The next thing I knew, I was in an ambulance. During this time in hospital I was told ‘I probably experienced a ruptured cyst’ and I was discharged. Deflated and drained I started to believe I was that ‘hypochondriac’ my doctor once described me as.
I got so desperate I took maters into my own hands. I booked myself in with a private gynaecologist, which changed my life forever. I went for a scan and they detected some cysts on my ovaries, I was told they were relatively small 1cm by 1cm cysts and months later during my first laparoscopy surgery it was revealed that it was 10 times the size. My left o***y was so damaged by the cysts, some of it was removed during surgery along with the cyst and endometriosis tissue. When I finally came round from my surgery, my gynaecologist was so shocked from her findings she said ‘I’ve never seen a case like yours before’.
I suffered in silence for 10 years undiagnosed with endometriosis and today my heart goes out to every single one of who may be suffering in silence still. You are not alone. Please don’t give up hope, you have to advocate for yourself and really fight for a better life because you deserve it 💛

21/09/2019

I’m really happy to welcome all of the newbies to my growing community. Thank you so much for supporting and joining me on this journey 💖 As we’re at the early stages of getting to know one another, I’d love to share what you may not know about me.

Formally I’m a health, life & wellness coach, blogger and speaker. I’m on a mission to guide as many women to heal their pain, unleash their true power, get that glow back and rediscover love for their bodies 🔥 I've been featured and shared my personal health journey and struggles living with endometriosis & pcos through serval online platforms Thought Catalog Metro Fabulous The Sun GLAMOUR UK ✨

Informally I’m Hayley Ray. My zodiac sign is Capricorn ♑️ my moon sign is Pisces ♓️ and my rising sign is Sagittarius ♐️ I love to feed my soul with matcha lattes, hot yoga, & Other Stories, the outdoors, baking while listening to a podcast my go to is 🔮 If I’m out of office I’m most likely hiking up a mountain, swimming in the ocean like a mermaid 🌊🧜‍♀️ or snowboarding down a mountain. Some of my most treasured moments would have to be watching the Rolling Stones Glastonbury Festival (official) and Kate Bush with my parents, hitch hiking and moving on my own to New Zealand and surviving a mugging that could of killed me in Indonesia.

I’d love for you to share something that I may not know about you? Share below and don’t be shy 👇🏼 XO Hayley

Hayley Ray

03/05/2020

28/04/2020

21/04/2020

21/04/2020

21/04/2020

12/12/2019

14/10/2019

09/10/2019

21/09/2019

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