Two Londoners at the heart of the city’s wellness revolution are Antonia Magor and Sophie Elliott, the two halves of Sprout Market – London’s new bespoke well-being service.
In true welltodo style, we met Antonia and Sophie at The Good Life Eatery in Chelsea, to learn more about how they are re-engineering London’s eating habits. We also wanted to find out what inspires them, and glean some summer food inspiration!
How did the two of you come together to form Sprout Market?
We felt there was a real disconnect between nutritional information and healthy eating – faddy diets and quick fixes are very popular but they definitely don’t last. For us, health and well-being is a lifestyle, it’s about getting the right balance between food, mindfulness and movement.
So, having been friends for over a decade with a shared love of wholesome, organic foods and healthy living we decided to bring our international experience together and create Sprout Market, a lifestyle brand that inspires others to grow.
What does your well-being service involve?
Our website is a platform for clients to reach us on. We produce weekly recipes and articles offering our favourite nutritious tips & tricks.
Alongside this, we have Bespoke Programmes and Sprout Signatures, which are nutritious snacks and meals to go.
Our programmes run from Monday to Friday, consisting of three creative meals and two bites per day. We ensure that each programme is carefully designed to suit our client’s preferences, goals and needs. Food is then delivered straight to their office or home taking the brainwork out of eating healthy!
Our Sprout Signatures consist of pots, bowls and bites. These will soon be available at a select number of boutique fitness studios around central London. The menu is made up of our signature dishes and ingredients change seasonally.
Why ‘bespoke’ and how do you tailor your programmes to meet specific needs?
Everyone has different requirements so we understand that there is definitely no ‘one size fits all’ in the nutrition industry! Clients come to us with a variety of goals, examples range from vitamin deficiencies and detoxing after wedding season to weight loss and even removing gluten. We, therefore, need to design a menu that helps clients achieve their personal goal.
We ask our clients to complete a 3-day food diary and online form prior to their programme. This information is used to create a custom-made menu offering maximum nutritional benefits. Throughout the programme we offer email and telephone support – we provide clients with a variety of tips and tricks and are happy to answer any questions they may have.
Who do you believe would benefit from the Sprout Market well-being service?
Anyone and everyone! As it’s such a bespoke brand we are able to cater to a wide range of people.
How do you think attitudes toward health and wellness are changing in London?
People are becoming much more aware of how eating the right foods and living a healthier life can have a huge impact on the way they feel and look. Recent news articles about illnesses, obesity and other health concerns have definitely raised awareness in the nutrition industry and people seem to be making a conscious effort to look after themselves more.
It’s a very exciting time for London and the health and wellness industry – so many fantastic products are launching, stores and cafes are opening and there is practically a new fitness studio every week!
Your philosophy is all about inspiring others to grow; who or what inspires you?
Our clients are truly inspiring. Hearing how we have helped others is very encouraging and it makes us love what we do even more!
We also asked the lovely girls from Sprout Market if they would share their favourite summer recipe for welltodo Londoners!
RAW MANGO SPRING ROLLS
Total Time: 30 min
12 sheets round rice paper wraps
1 red or yellow pepper
1 mango (not too ripe)
1 carrot peeled
½ cucumber peeled
1 large handful alfalfa sprouts
small bunch of mint
small bunch of coriander
2 tablespoons tahini
2 tablespoons sesame seed oil
1 tablespoon water
1 tablespoon tamari
1 tablespoon grated ginger
1 tablespoon sesame seeds
1 garlic clove crushed
juice of 1 lime
- Start by mixing your sauce ingredients together in a bowl. Once complete, set to one side.
- Slice your pepper, mango, carrot and cucumber into matchsticks making sure they are the length you would like your rolls to be.
- In warm water soak a rice paper wrapper for 10–15 seconds.
- Once soaked, layout on a dry surface and start adding your vegetables – place a few mint leaves, coriander leaves, alfalfa sprouts and vegetable matchsticks horizontally in the middle of the rice paper.
- When you have added all of your ingredients fold over the top and the sides of the paper and then roll under your hand. The rice paper wrappers will stick to themselves so feel free to roll firmly.
- Chill the rolls and the dipping sauce in the fridge until serving.
Free from gluten, dairy and sugar. Vegan.