Sunday, 26 July 2015

What I Eat In A Day | Recipes


Chocolate and Banana Ice Cream
Ingredients:
4 Frozen Bananas
1 heaped tsp Cacao Powder
1 tsp Cinnamon

Toppings:
Any Fresh Fruit

1. When your bananas are ripe cut into chunks and freeze for a few hours.
2. Place the frozen banana chunks into a food processor and blend until smooth.
3. Add the cinnamon and cacao powder and blend again to combine.
4. Pour into a bowl and top with whatever you like. Here I added 2 sliced apricots.


Sweet Potato and Chickpea Curry
Ingredients:
2 Medium Sized Sweet Potatoes
1 Red Onion
1 Green Pepper
1 Red Chilli
2 Cloves Garlic, minced
1 Lemon
1 Cinnamon Stick
2 tins Chopped Tomatoes
1 tin Chickpeas (drained)
2 Handfuls Spinach

Curry Spice Mix:
1/2 tsp each of Ground Turmeric, Ground Ginger, Ground Cumin, Mustard Seeds, Coriander Seeds
1/4 tsp Cayenne Pepper

Serve with Brown Basmati Rice

1. Using a pestle and mortar grind all of the spices together to make the curry spice mix and set aside.
2. Dice the onion, green pepper and red chilli and chop the sweet potato into bite-size pieces.
3. Into a large saucepan on a medium heat, add the minced garlic cloves and add the fresh chilli and cinnamon stick.
4. Add about half the curry spice mix (or to taste) and pour in a small amount of water to make a paste. Simmer for a couple of minutes.
5. Stir in the onion with a little more water and simmer for a few more minutes.
6. Add the sweet potatoes, diced green pepper, tinned tomatoes and the chickpeas.
7. Fill one of the chopped tomatoes can with water and pour into the saucepan with the juice of 1 lemon.
8. Bring to the boil and simmer for about 30-35 minutes until thick.
9. Stir the spinach into the curry and serve with basmati rice and chapattis (recipe below).


Easy Chapattis 
Ingredients:
1 cup Buckwheat Flour
1/2 cup Water
Remaining Spice Mix from above

1. In a large bowl, add the buckwheat flour and spice mix from above and pour in about half of the water. Stir together and add more water until it forms a dough.
2. If the mixture is too wet and sticky, add more flour.
3. Divide the dough into 4 equal parts and lightly flour a table surface.
4. Roll one of the dough parts into a ball and flatten on the floured surface, pressing down with your palm until it’s thin but still thick enough to hold together (like a pancake). Repeat with the other 3 parts.
5. Heat a frying pan over a medium-high heat and heat one chapati at a time for about 2 minutes on each side until golden brown.

Sunday, 19 July 2015

Summer Blush | Beauty

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I have here a few more images from my previous blog post, Summer Blush, that show the beauty side of things a little more clearly, which is why I thought I'd tell you about the products I used to achieve this Summer look.

Firstly, I've got to talk about my new foundation that I haven't been able to put down! It's the Hourglass Veil Fluid Foundation. It's life changing! I usually limit wearing foundation to occasions because I don't like the feeling of it on my skin - it's always too sticky and I'm constantly aware of it on my face. But this Veil Foundation leaves a beautiful light and airbrushed finish without caking it on. 

For the cheeks I've used a small amount of the Zoeva Luxe Colour Blush in Gentle Touch - the tiniest amount goes a long way so go easy on it! I gently brush it along the apples of my cheeks and stroke outwards.

A Summer look wouldn't be complete without a little glowy shimmer! To achieve that I used the Charlotte Tilbury Dreamy Glow Highlighter. If the gorgeous packaging isn't enough to tempt you, the result it gives certainly will! I like it because it's not too heavy and you can build it up easily. I like just a subtle highlight along my cheekbones and brow bone. 

I lined my lips with the L'Oreal Paris Infallible Lip Liner in Stay Ultraviolet and filled them in with the Charlotte Tilbury Lipstick in Miss Kensington, which is a matte nude colour. I love the end result the combination of these two products give.

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Photo credits : Suzi Ovens www.suziovens.com

Saturday, 18 July 2015

Summer Blush

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For a chic, Summer's evening look I've been opting for a jumpsuit with heels. This wide leg jumpsuit from ASOS is simple, yet when paired with statement heels and a clutch bag it creates a well-put-together look.

I'm wearing the Sophia Webster Delphine Fruit Bootie in rose gold. They're incredible, I could just stare at them all day! There's nothing I love more than a statement shoe. They give the outfit a different dimension and the fluorescent heel adds a pop of colour.

I adore this white sailing boat clutch bag from The Whitepepper. Like the shoes, it's unusual and quirky yet still sophisticated and smart.

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Photo Credits : Suzi Ovens suziovens.com

Sunday, 12 July 2015

The Little Beach Hut Of Dreams

I was lucky enough to spend the day in the 'Little Beach Hut Of Dreams' in Brighton last week, so I whipped up lots of delicious food in preparation and enjoyed them all tucked inside (it was a cloudy and windy day!). 

The beach hut is beautifully decorated in greys, whites and pale pinks with big fluffy cushions to help you get comfortable while you daydream the day away. It's free to use but be prepared to be in a long queue waiting for your day here! Applications are open now for 2016 - apply here.

As it's the height of Summer, I thought I'd create a few fresh and healthy recipes perfect for on-the-go to enjoy during picnics or a day at the beach. They're all listed below, or you can watch my video at the bottom of this post.


Fruit Skewers

Ingredients
Handful each of the following fruit:
Strawberries
Blueberries
Raspberries
Melon Chunks
Grapes

1. Chop the strawberries into chunks, and slide onto a skewer. Follow with a blueberry, then a raspberry and finish with another strawberry chunk.
2. Repeat with the melon and grapes.

Corn On The Cob

Ingredients
2 Corn On The Cobs

Pre-heat the oven to 200C.

1. Wrap in tin foil and place in the oven.
2. Bake for 30-40 minutes.

Salsa

Ingredients
2 cups Cherry Tomatoes
1/4 Red Onion
1/2 Lime, juice
1 tbsp Olive Oil
1/2 Red Chilli
Himalayan Salt & Pepper, to taste

Handful Fresh Coriander Leaves 
1/4 Cucumber, chopped

1. Place all of the ingredients into a food processor apart from the coriander and cucumber and pulse until the tomatoes and onions are chopped to the consistency that you would like the salsa.
2. If there is a lot of liquid from the tomatoes, spoon out the excess liquid. Transfer into a container with a lid.
3. Chop the cucumber into small chunks and pick a handful of coriander leaves and stir into the salsa.
4. Store in the fridge for up to 3 days.


Butternut Squash and Buckwheat Salad

Ingredients
1 cup Uncooked Bulgar Wheat
1/2 Butternut Squash
Large Handful Salad Leaves
1 cup Chopped Cherry Tomatoes
1 tsp Dried Mixed Herbs
1 tsp Paprika
1/4 cup Pumpkin Seeds
Handful Fresh Coriander

1. Peel the skin from the butternut squash and chop into about 1 inch thick chunks. Steam for about 20 minutes or until soft.
2. Cook the buckwheat according the the instructions and allow to cool.
3. When the buckwheat and butternut squash are cool, transfer to a large bowl and stir in all the remaining ingredients.


 Fresh Mint and Orange Water
Serves 2
Ingredients
Roughly 10 Fresh Mint Leaves
1/2 Large Orange
1 Lime

1. Slice the orange and lime into slices and divide into 2 glasses.
2. Add the fresh mint leaves to the glasses and top with water.


Outfit

Dress - ASOS, Bag - Skinnydip, Shoes - ASOS,
Sunglasses - Quay Australia



Thursday, 9 July 2015

Charity Signing and Dinner at Wabi

The other evening I headed back to Sussex from London to join my family for a meal at Wabi, a Japanese restaurant and cocktail bar in Horsham. Before we get tucked into the photos of the food, let's talk about the charity event the Rotary Club of Horsham is holding this Summer, Elephantastic! 

The idea behind it is that local businesses can buy a model elephant and have it painted by an artist, which can then be put up for auction. The businesses can choose a local charity to support, and all of the money raised will be split between these chosen charities. 

Wabi has chosen to work with Action Medical Research, a charity that funds research into diseases to help create cures and treatments for children. We met Paula from Action Medical Research (pictured below) who told us about the work the charity has done over the years. The charity is currently funding over 75 projects across the UK! You can find out about the successes here.

Marcus and I signed the model elephant at Wabi in the hope that someone out there will buy the elephant at auction to raise money and awareness for Action Medical Research. It all kicks off on Sunday 26th July in the Carfax, Horsham. More details here. To donate £5 text ELEP15 £5 to 70070 (there is a space between the 5 and £). 


Built up an appetite to look through the delicious food we ate at Wabi yet? Alright, let's get on with it then!

Edamame to start.

A 'Saigon Cooler' cocktail made of gin, raspberry and cranberry. 

Hand towels that 'grow' in front of you after the waitress pours water over them.

This dish totally stole the show - soba noodles with edamame beans, tofu and spring onion. It was so delicious!

Tofu slices with ginger and spring onion.

Nori rolls

Japanese donuts with a melted chocolate sauce...

... And I chose lime sorbet to finish the night off.

Apologies if your mouth is now watering!