My Friday-night-pamper-night is quite easily the highlight of my week, a good loooong soak in the tub with some spa-like luxuries being the stage I look forward to most and nothing says fancy bathing like a little treat from Tropic. Joining my favourite Tahitian Vanilla & Coconut Luxury Bath Foam on my fancy caddy are two new tub-loves in the form of nourishing oil-to-milks; Soothe The Senses and Awaken The Senses are the latest launches to their body care line and come as aromatherapy edition bath soaks with different scents as well as different properties, but both are equally as delicious as each other...

Moving over to a house from a pretty cramped flat with a tiny cubicle for a shower had me majorly excited about two things in particular, those being the luxury of having a bath tub (my Friday nights are now w-i-l-d, let me tell you) and finally being able to make the switch over to chemical-free, cruelty-free home cleaning, which meant the use of new products across the board. Introducing KINN; my most recent vegan brand discovery that just so happens to cover all bases with a range of lifestyle products and has stepped in for my body and bath beautifying needs as well as eco-home cleaning - ahhh, adulting...


The perfect bowl of comfort for a cosy day; quinoa and Mr Organic Butter Beans provide a whole lot of protein as well as giving this stew a bit of a bite, and the spinach a great source of iron which adds yet another texture element. With pinches of spices such as ginger, cumin and turmeric, it packs a flavour punch but tomatoes and coconut milk make it super creamy, and to top it all off I love to throw on a bunch of fresh chopped coriander as a garnish...

Cook Time: 35 minutes | Serves: 2 people

1 tsp oil
1 white onion
3 cloves garlic
Pinch cayenne pepper
1/4 ground ginger
1/2 tsp paprika
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 bay leaf
1 tbsp tomato puree
1 cup quinoa, rinsed
1 tin tomatoes
1 can coconut milk
3 cups vegetable stock
1 can Mr Organic Butter Beans 
2 large handfuls fresh spinach
Salt & pepper 
Coriander for garnish

Heat the oil in a large pan and meanwhile, finely chop the onion and add it to the pan. Next, mince the cloves of garlic and add that to the pan too then fry everything off until soft. Add in the cayenne pepper, ginger, paprika, cumin, coriander, turmeric and bay leaf, then fry everything off again for a further few minutes. Next, add in the tomato puree and the rinsed quinoa, cook it off for another 3 minutes, stirring constantly, before then adding in the tinned tomatoes, coconut milk and vegetable stock, then season well with salt and black pepper. Bring it up to a boil and then allow it to simmer for 25 minutes. Around 1o minutes before it's done, add in the butter beans and spinach, stir it well and allow it to finish cooking. Serve hot and garnish with fresh chopped coriander on top.

Store leftovers in an airtight container in the fridge and use within 2 days. Freeze in an airtight container and use within 2 weeks for maximum freshness. 
*This is a collaborative post

With the mornings gradually getting lighter and brighter, spring appears to be giving us the heads up that it's well on its way and whilst I'm ready to wave off the winter blues, I still don't have any plans to part from my duvet any earlier come the weekend mornings. Instead of staying cosied up underneath I'll be swapping my hot water bottle for my breakfast in bed tray to start my upcoming Sunday's off on the right foot and with the addition of a few new pieces from the The White Company's spring collection, here's how I'll be serving things up...

Roasted Pepper, Tomato & Pesto Linguette Flatbreads | Mr Organic Recipe

I'm a snack-y kind of girl through and through, and one of my favourite go-to's is any form of crisp-bread loaded with a concoction of tasty Italian toppings. Here, I've served up the Mr Organic hand-stretched Classic Linguette Flatbreads topped with roasted red pepper and tomato, salty green olives and fragrant fresh basil on a generous spread of home-made pesto. These make for the perfect afternoon nibble, a pretty fancy party or picnic addition or as an appetiser to any summertime dish...

Prep Time: 10 minutes | Cook Time: 40 minutes | Makes: 10 flatbreads

4 medium sized tomatoes
2 red peppers
2 tsp olive oil
1 tsp dried thyme
Salt & black pepper
1/2 cup green olives
6 sun-dried tomatoes
Fresh basil leaves
1 packet of Mr Organic Classic Linguette Flatbreads

For the Pesto:
1/3 cup pine nuts
1 cup fresh basil
3 cloves garlic
Juice 1/2 lemon
3 tbsp nutritional yeast
2 tbsp olive oil
Salt & black pepper

First, preheat the oven to 120 degrees celsius. Then roughly cube the tomatoes and chop the red peppers into 2cm pieces, and place those in a small roasting dish, then drizzle in the olive oil, add in the dried thyme and season well with salt and black pepper. Toss everything together then place it in the oven to roast for 40 minutes, shuffling occasionally. In the meantime, quarter the green olives and chop the sun-dried tomatoes. 

To make the pesto, add all of the ingredients together in a food processor and blend until smooth.

After 40 minutes, remove the roasted pepper and tomato from the oven and leave to cool. Take one of  the Mr Organic Classic Linguette Flatbreads at a time and snap them in half, then spread the pesto onto each one. Add the quartered olives and sun-dried tomatoes into the roasted pepper and tomato, turn it through well and then top each flatbread with the mixture. Finally, tear up the fresh basil leaves and add them on top to garnish.

Keep any remaining pesto in an airtight container and store in the fridge for up to 5 days. Store any remaining roasted red pepper, tomato and olive mixture in an airtight container and use within 3 days for maximum freshness. 

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