Vegan, Plant-based
The perfect way to make use of leftover, stale crusty bread (though it's not often I can leave my favourite loaf long enough); this salad is simply thrown together with chunks of sweet beef tomato, cool cucumber, ribbons of roasted red pepper and crunchy red onion, and is finished with freshly torn basil and a tangy balsamic-mustard dressing...
Prep Time: 10 Minutes | Serves: 1-2 (or side salad)
INGREDIENTS:
1/2 medium loaf of crusty, stale bread
1 beef tomato
1/4 cucumber, deseeded
1/2 small red onion
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
Fresh basil
Salt and pepper
METHOD:
Add the olive oil, balsamic vinegar, Dijon mustard, salt and black pepper to a mixing bowl and whisk together. Roughly chop the beef tomato, add that to the bowl with the dressing, then using your hands squeeze it to get out some of the juices. Slice up the jarred red pepper, cucumber and red onion, add those to the bowl too, then lightly mix everything together with salad servers. Tear the bread into small chunks and add that to the bowl, toss it all together well then chop some fresh basil, sprinkle that over and mix it through gently. Transfer over to a dish and serve with basil leaves on top.
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If there's any brand on top of their game at the moment, it's got to be given to Tropic Skincare; they never fail to release all things new and exciting that are different from the last. Two of their latest launches include their long-awaited, debut haircare range featuring a once-weekly shampoo detox, a hair cleanser and deep conditioner, as well as their first ever all-over body polish to join the line of washes, butters, balms, oils, creams and tanners. I've introduced these new products to my shower shelves and have been lathering up and scrubbing down with them for the past month, and so I'm here to deliver to you my in-depth run though...
*This is a collaborative post
This past weekend marked the biggest wedding of the year and I'm sure I speak for many others when I say one of the main Royal Wedding highlights for me was getting that initial glimpse at Meghan Markle and what she was wearing in terms of her dress, makeup and even her nail polish (yes, I am that person). For any to-be brides who have their special day coming up, I’m here to share a few bridal beauty tips inspired by Meghan's Royal Wedding day look, tied in with what I picked up along the way from back in my beautician days…
No-Bake Toasted Granola
Vegan
Summer breakfast in a bowl to me is homemade granola topped with a bunch of bright berries, but more often than not I'm too peckish to wait for it to bake and often end up catching it in the oven anyway resulting in a whole lot more crunch than expected. Here's where I got my idea for a no-bake granola, instead a toasted granola made in a pancake pan - it's just as good, almost gives it a slight 'popcorn' flavour and is a much speedier way to serve it up...
Prep Time: 1 minute | Cook Time: 15 minutes | Serves: 1-2
Ingredients:
1/3 cup almonds
1 tbsp goji berries
1 tbsp toasted coconut flakes
1 tbsp pumpkin seeds
1 tsp chia seeds
2 tsp coconut oil
1 cup rolled oats
2 tbsp coconut nectar
1/4 tsp vanilla powder
Pinch salt
Method:
Place the almonds, goji berries, coconut flakes, pumpkin seeds and chia seeds in a food processor and pulse it a couple of times to break everything up slightly. In a pancake or skillet pan, melted the coconut oil, then add in the rolled oats and allow them to toast for around 8 minutes, turning constantly. Next, add in the granola mix from the food processor, turning it through and allowing it to toast for a further few minutes, it should start to smell like popcorn (yum!). Add in the coconut nectar, vanilla powder and a pinch of salt, stir that through and again, allow it to toast for around 5 minutes. Set aside and leave it to cool slightly before serving.
Serving Suggestion:
Serve with chilled almond or coconut milk, fresh berries and fresh mint leaves.
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SUN-DRIED TOMATO, ARTICHOKE & SPINACH SPAGHETTI
Vegan
Whipped up in a matter of just fifteen minutes, this simple spaghetti is bulked out with sun-dried tomato and artichoke which gives it a bit of a 'meaty' bite and a whole lot of flavour. Throw in a pinch of paprika for a hit of heat, some spinach for good measure, garnish with fresh basil and you have yourself a plate of pasta with all the summertime ocean-side, Mediterranean vibes...
Cook Time: 15 minutes | Serves: 2 people
Ingredients:
1 tsp rapeseed oil
1 white onion
3 cloves garlic
1 tsp paprika
1 tbsp nutritional yeast
6 sun-dried tomatoes
1/2 cup jarred artichoke hearts
2 large handfuls spinach
1/2 cup fresh basil and extra to garnish
Salt & pepper
Wholewheat spaghetti
Method:
Heat up a splash of water in a large pan on a medium heat, then finely chop the onion. Add that to the pan and then mince the garlic. Add the garlic to the pan and then fry everything off until soft. Next, chop up the artichokes and sun-dried tomatoes. Add those to the pan along with the paprika, stir it well and then fry it off for a further few minutes. Next, add in the spinach, basil and season it well with salt and black pepper, stir it all through and leave the spinach to wilt. Cook the spaghetti in another pan. After 7-8 minutes once the spaghetti is al dente, drain it off and add it to the pan with the spinach, artichoke and sun-dried tomato, and mix it all through. Add in the nutritional yeast and then turn it though again. Plate it up and garnish with more fresh basil.
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