Waleeda skin food: My absolute favourite skin product and the only one I buy!
I use it as a moisturiser on my face about twice a week;
Mix it into foundation to give a brighter more luminous finish;
Use it on my feet at night then put socks on.
It is the ultimate moisturiser🌱
Carob bar: The best alternative chocolate bar; and it’s pretty healthy and filling (although high in fat).
Bio-kult probiotics: Probiotics have made a great difference to my health and since taking them I can eat gluten based foods again. If you’ve taken antibiotics, had a lot of stress or have had a poor diet probiotics are probably a good idea. This brand is pretty good but I also recommend Optibac.
Alfalfa sprouting seeds: I love to sprout these at home and then have them in my smoothies!
Soak seeds in bowl if water overnight
Drain and spread out on a flat container and sprinkle with water so they are kept wet and watered.
You can cover them but store them where they can get sunlight like on your window sill.
They should take a couple of days depending on the climate and sunlight.
Keep refrigerated once sprouted and use within 4- 5 days. After this time if they go bad they can be very harmful, so the fresher the better!
Nag Champa insencse sticks: Just because they are my favourite ones. I burn them to clear the air, help myself relax or burn them during yoga or meditation.
Tip: I put the sticks in my plant soil so the ash doesn’t fall on the carpet.
1 small onion
Veg of your choice. I like to use green beans, red peppers, button mushrooms and potatoes. In the picture I was using courgettes as we had so many.
1 tin of cooked chickpeas
1 tin of coconut milk
1 -2 tablespoons of curry mix powder
1 tablespoon of cinnamon
Pinch of chilli powder ( depending on taste)
Pinch of cayenne pepper ( depending in taste)
Generous handful of raisins
1 teaspoon of local honey or alternative sweetener
Sautee the diced onion in a tablespoon of water in a large pan. Cook until soft.
Chop up your vegetables and add them to the pan stir for a few minutes. Add a splash more water if necessary.
Add the spices and keep stirring them into a paste into the vegetables.
After 5 minutes of stirring add a tin of coconut milk and continue stirring
Add the raisins and honey/ sweetener cover on a low heat to simmer for at least 30 minutes.
Serve with rice💪
In case you can’t see all the items here is the list:
Bag of baking potatoes
Organic leafy greens
Whole earth baked beans
2 jars tomato pasta sauce
2 bottles raspberry kombucha
3 passion fruits
Detox tea bags
Chocolate oat milk
My staples are rice (Which I’m stocked up on), potatoes and pasta and i keep it high carb low fat 🌱
This is ideal for breakfast, desert or snack, a cross between porridge and crumble. Serve with oat cream or soy yogurt.
You will need:
2 cup Oats (jumbo oats are best)
1 cup of boiling water
1 cup Plant-based milk (almond or oat)
2 ripe bananas
1 punnet of berries (blackberries/blueberries/ blackcurrents)
2 handfuls of raisins
Place the oats in a pan or large Pirex bowl.
Pour on 1 cup of boiling water and stir for 2 minutes.
Add the remaining water as needed
Slice the banana and stir in
Add the berries and raisins and the milk
Optional: Put slices of banana on top / sprinkle on chia seeds
Bake for approx 20 minutes at 180 (or until bubbling hot)
All organic food shop today.
Here’s what I bought:
Sourdough Spelt Bread
Natural probiotic Soy yogurt
Marinated Tofu x2
Red Bell Pepper
Total: 25 Pounds
You will need:
Quinoa, Water, Baking Powder, Cayenne pepper.
Soak 1 cup of Quinoa preferably overnight if not for 30 – 45minutes will do.
Add 1/2 teaspoon of backing powder and half of cayenne pepper.
Add 1 cup of water and blend in a nutri-bullet or other high speed blender.
Line a baking tray (with sides) and pour out mixture into tray.
Back at 180 for about 25 minutes or until crisp and golden.
Add toppings as desired!
In this photo I made my own sauce and my home-made vegan ‘Mozzerella’