The WI, Vegan Macaroni & Learning a trick or two......

If I asked you what you thought of the WI you would probably have images of cute little old farmers wife’s huddled round knitting, singing cheering renditions of Jerusalem while eating big chunks of homemade cake served with a strong cup of tea. Lovely – but would it make you want to be part of the WI? You would maybe presume younger women would never want to be seen there or that it offered nothing to the women of today? That it was out of touch with what was happening in the world outside of the villages these women live in perhaps? But what if I told you that you were wrong? (Except for the amazing homemade cakes and tea – you will definitely learn a baking trick or two!)

The Women's Institute (WI) was formed in 1915 to revitalise rural communities and encourage women to become more involved in producing food during the First World War. Since then the organisation's aims have broadened and the WI is now the largest voluntary women's organisation in the UK. The WI celebrated its centenary in 2015 and currently has almost 220,000 members in approximately 6,300 WIs. The WI plays a unique role in providing women with educational opportunities and the chance to build new skills, to take part in a wide variety of activities and to campaign on issues that matter to them and their communities.

The WI has succeeded for so long and continues to do so because they have moved with the times. Pop into any WI nowadays and you will find young women who are wives and mothers, who bake and love a good natter but also women who are strong, independent and career driven. Topics covered in meetings range from supporting local domestic violence projects, decorating local bus stops that had been vandalised and veganism (yep you read that right!)  As well as many other local, important issues.

Speaking of veganism - it was at this month’s WI meeting that our guest speaker was Katy Beskow – author of ’15 minute vegan’ . She came and shared some of her amazing recipes with us and this was without a doubt my favourite. Enjoy!

Butternut Squash and Sage Macaroni  (Serves 2 generously)

3 tbsp olive oil

1 medium butternut squash, peeled and chopped into chunks (I used Waitrose frozen chunks)

1 onion, chopped finely

2 tsp dried sage

600ml vegetable stock

300g dried macaroni ( I used gluten free)

Pinch of black pepper

1 slice of day old crusty bread, grated finely into breadcrumbs ( I used gluten free)

How To -

1. Preheat the oven to 200C/ Gas Mark 6

2. Arrange the butternut squash and onion on a baking tray and drizzle with olive oil. Roast in the oven for 30 minutes. The butternut squash should be soft and the onion tender

3. Remove the butternut squash and onion from the oven and spoon into a high powered blender. Sprinkle in the sage and add the stock. Blend on high until smooth.

4. Scatter the pasta into an oven-proof dish. Pour over the butternut squash sauce evenly and bake in the oven for 20 minutes. Add a top layer of breadcrumbs and return to the oven and cook for an extra 10 minutes until the edges are bubbling and the topping is slightly browned and crisp. Serve immediately.

Chocolate, Confessions and a Mug Cake...... (Vegan / Gluten Free)

Confession time – it has been a whole month since I have put finger to key board and created a blog piece. Yep – I am a little ashamed of myself! I love blogging /rambling / chatting to you all so please know it hasn’t been my choice to abandon the blog (though it seems to have fended for itself quite well – all my blog post views have shot through the roof so happy days!!) Life, as it does, has come zooming in at a million miles an hour and the only typing I have been doing is uni work – sob! The good news is it has paid off and I passed my first term with a first, plus it is now the Christmas holidays so I am able to get into  full on blogging mode again, which incidentally is my happy place, win win. To make up for my disappearing act I am gifting you gorgeous lot the secret recipe for my vegan, gluten free, CLEAN EATING (oh yeah!!) chocolate mug cake. Please don’t lick the page……

Chocolate Mug Cake – serves 1

•1 medium ripe banana - mashed

 •2 tablespoons Choc Shot (liquid chocolate made from fruit)

 •2 tablespoons coconut sugar

 •½ teaspoon vanilla extract

 •2 tablespoons almond milk

 •3 tablespoons rice flour

 •½ teaspoon baking soda

 •2 tablespoon dark chocolate chips

How To -

1.In a large mug mash the banana up as much as you can so there are no large lumps visible.

 2.Add in the choc shot (liquid chocolate),  sugar, vanilla extract and almond milk and mix everything together.

 3.Add in the flour and baking soda, give everything a good mix to make sure everything is well combined.

 4.My microwave is 800 watt power and I found the perfect amount of time was 2 minutes and 45 seconds on full power.

 5.Start with 2 minutes on full power in your microwave then test your cake it should be firm to the touch with a little spring in it. If not give it another 15 seconds and test again.

 6.One cooked let it stand for 1 minute before topping with oatly vegan cream and eating. Enjoy!

The Mountains are Calling & I'm taking Vegan / Gluten Free Lasagne.......

Some times its good to step back and look at what we have, sometimes we need that space or break away to help us to see what we have and appreciate it. We live in a world that spins so fast it’s easy to lose focus on how we feel and what is important to us.  With all significant relationships there can be too much going on or maybe there’s not enough, whatever the problems sometimes space and time are the only answer. This week life and I needed a break. Frustrated and drained with the constant noise, hustle, and endless treadmill of work / study - I knew I needed some time out. So when an invite came our way to have a mini adventure celebrating our second anniversary I jumped at the opportunity.

With hiking boots, fluffy onsie and champagne packed in the car, my thoughts turned to food (what’s new!).  Self-catering has so many advantages especially when it comes to maintaining meal plans and dietary needs etc. One of my favourite advantages of self-catering   is that you can prepare meals and take them with you so after a day’s amazing adventure there is a fabulous home cooked meal minutes away from being in your rumbling belly. There was no doubt that I would be taking our favourite vegan and gluten free lasagne away with us , easy to make, great to freezer and reheated in minutes – what’s not to love!

 

Spinach and Mushroom Lasagne – Serves 4.

3 tablespoons olive oil, plus more for greasing

3 cloves garlic, 2 thinly sliced and 1 whole

1 teaspoon fennel seeds

Pinch crushed red pepper flakes

1 pound white mushrooms, sliced

One 28-ounce can crushed tomatoes

Salt

One 12.3-ounce package firm tofu, strained

One 10-ounce package frozen spinach, thawed and squeezed dry

One 8-ounce package vegan cream cheese

1/2 cup loosely packed fresh basil leaves, plus more for garnish

3 tablespoons nutritional yeast

1/2 teaspoon freshly grated nutmeg

6-8 Gluten Free lasagne sheets

1/2 cup shredded mozzarella-flavoured vegan cheese

 

How To -

 

Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with oil.

Heat the oil in a large non-stick skillet over medium-high heat. Add the sliced garlic, fennel seeds and red pepper flakes and stir until fragrant, about 45 seconds. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Continue to cook, stirring occasionally, until tender, about 4 minutes more. Add the tomatoes, 1 cup water and 1 teaspoon salt, bring to a simmer and cook until the sauce is reduced and most of the water is evaporated, 10 to 15 minutes. Let cool.

Meanwhile, add the tofu, spinach, vegan cream cheese, basil, nutritional yeast, whole clove garlic, 1 teaspoon salt and nutmeg to a food processor and pulse until smooth.

Spread a few tablespoons of the mushroom-tomato sauce on the bottom of the prepared baking dish and top with 4 noodles (it's OK if they overlap slightly; break 1 noodle into pieces to fill in any gaps if needed). Add half of the tofu mixture and spread out evenly. Top with a third of the sauce. Repeat with another 4 noodles, the remaining spinach mixture and half the remaining sauce. Finish the lasagne with the remaining 4 noodles and sauce. Cover with foil and bake until the lasagna is hot, about 45 minutes. Remove the foil, sprinkle with the shredded vegan cheese and bake until the lasagne is very hot and the cheese is slightly melted, about 15 minutes more. Let cool for a few minutes, cut into 6 pieces and garnish with basil leaves.

Serve with an icy cold glass of fizz whilst snuggling up in your onsie. Enjoy!

A Vegan Miracle (well vegan / gluten free Ricotta)............

There is nothing better than finding an amazing vegan cheat that actually works and when I found this one (which really does!) I HAD to share it with you lovely lot. It is a pure stroke of genius and super simple to use tofu to make a cholesterol-free lower-fat ricotta cheese substitute that is 100% vegan and dairy-free! If you need a ricotta cheese substitute for a vegan lasagne,ravioli or any pasta dish, try this simple yet convincing ricotta cheese substitute. It's made with fresh garlic and shallots for plenty of savoury flavour, with a bit of nutritional yeast and lemon for a cheese-like taste.

Like all vegan recipes, this ricotta cheese substitute is dairy-free, egg-free and cholesterol-free, and it is also gluten-free. Winning!

Vegan Ricotta Cheese Recipe - courtesy of Chef Scot J. Jones.

•8 ounces firm tofu

•1/2 teaspoon minced garlic

•1/2 teaspoon minced shallot

•1/2 teaspoon plum vinegar

•1 tablespoon fresh lemon juice

•1 teaspoon extra-virgin olive oil

•1 teaspoon nutritional yeast flakes

•1/2 teaspoon chopped fresh basil

•1/2 teaspoon chopped fresh parsley

•Salt and freshly cracked black pepper

How To -

·        Press the tofu through a potato ricer into a large bowl. If you don’t have a potato ricer, mash the tofu with your hands until crumbly.

·        Add the remaining ingredients and mix well. It should be the consistency of ricotta cheese.

·        Use in the recipe of your choice. I incorporated it in to Jamie's Baked Ricotta & Tomato Orechiette (GF) With Broccoli, Fresh Oregano & Chilli. Totally pukka!

Memory Lane, 6.30am Yoga Classes & a Morrocan Chickpea Stew (vegan & gluten free)..........

Last September saw me back packing around Morocco – from Marrakesh to Agadir via the Atlas Mountains (yep we trekked!) and finally a week in a surf / yoga camp, it really was the trip of a life time. My muscles ached from the hiking, surfing and 630am yoga classes but my goodness, it was worth it! But my favourite thing about my Morocco with out a doubt was the amazing food – delicious veggie tagines, thick dark coffee, dates in abundance and of course falafel. But it was this recipe which I picked up in a little riad I stopped at in Old Town Marrakesh that has stayed with me. Some how between the lovely owners non existent English and my very poor French we got the ingredients down so I could enjoy it when I got home – well worth the effort!

 

Moroccan Chickpea Stew (serves 4)

•1 small aubergine, cubed

•Olive oil

•½ onion, thinly sliced

•1 garlic blub crushed

•½ tsp ground cumin

•½ tsp paprika

•Pinch of cayenne pepper

•200g  chopped tomatoes

•200g cooked chickpeas, drained

•Salt and freshly ground black pepper

•Dash of harissa paste

•Finely chopped parsley or coriander, to garnish

 

How To -

1.Brush the aubergine with olive oil and cook under an overhead preheated grill or in a cast iron ridged grill pan until it starts to soften and colour. Set aside

2.Line a heavy saucepan with olive oil and set over a medium heat. When hot, add the onion and garlic and cook gently until golden. Stir in the spices and cook for 1 minute, then add the tomatoes and cook for about 5-10 minutes until the sauce has reduced a little.

3.Add the chickpeas and aubergine and season to taste with salt and pepper. Heat through gently and then stir in a dash of harissa (if using).

4.While the stew is cooking, make the couscous / quinoa or brown rice. Squeeze in a little lemon zest and juice and chopped mint, fluffing up the grains with a fork. Season to taste and serve with the hot stew, sprinkled with parsley or coriander. Enjoy!

Cheeky Monkey Nice Cream (vegan & gluten free).............

Last night two very exciting things happened – the first is that it was the first sunny evening in what felt like forever and the second was that the amazing wonderful Erica Jayne (http://ericajayne.co.uk/) had kindly given me a bottle of her new vegan toffee sauce* to be her (very happy) tester and of course develop some scrummy new recipes. As I rummaged through the freezer for inspiration I spotted my trusty stash of frozen bananas and memories of my favourite Ben & Jerrys Chunky Monkey ice cream (the one over flowing with sugar, fat and dairy products) I used to love so much came rushing into my head. With a craving to fulfil, a freezer full of frozen bananas and this new super duper toffee sauce to try I could barely contain my excitement – ladies and gents, I am crazy happy to introduce this amazing delicious nice cream!

Cheeky Monkey Nice Cream (serves 1)

·        2 frozen bananas

·        ½ a tablespoon of your favourite nut butter ( I used Pip & Nut Coconut and Almond Butter)

·        2 table spoons of Home Made by Erica Jayne Toffee Sauce

·        1 small handful of walnuts (and a few to sprinkle on top)

How To –

·        In a high power blender (mine is a Kitchen Aid) put all the ingredients in the mixing bowl / jug.

·        Blend until smooth, combined and creamy.

·        Serve immediately with a sprinkle of walnuts on top. Enjoy!

*This gluten free & vegan super duper toffee sauce will be available to buy as part of the Home Made By Erica Jayne Christmas range.

Raw Strawberry Jam (vegan, gluten & sugar free)......................

With the sun finally shining and Wimbledon in full flow it seems totally wrong to not indulge in one of my favourite past times – eating strawberries.  One of my favourite fruits and oh so perfect for nibbling on sunny days. As a little girl we would often go strawberry picking with my friends and family, filling baskets and ours faces as we went. I can still remember the fields near our houses smelling just like strawberry milkshake and the excitement of knowing pudding was going to be amazing that evening! Over the years I have made lots of delicious dishes with strawberries from jam to tarts to topping fresh salads and even trying to make pavlova (which was an epic fail and none will never be as good as my mum’s – she the meringue queen!) and of course Eton Mess. So when a colleague kindly gave me a huge punnet of their home grown strawberries I was delighted to say the least. Hundreds of recipes ran through my head as I debated how to best treat these little beauties. My all-time favourite strawberry treat is without a doubt jam – but is something I rarely eat as the sugar content is scarily high so I decided to attempt a raw jam. Just strawberries, raw ingredients and no sugar. Given that this jam is gluten free, sugar free and totally vegan – I have to say this super food jam hits the spot every time and the best part it is super easy!

Raw Strawberry Jam (makes 2 jars)

•400g strawberries, hulled

•2 tbsp lemon juice

•2 tbsp maple syrup

•2 tbsp chia seeds

How To –

Blend 3/4 fruit and roughly chop the rest. Add the rest of the ingredients mix well and leave for 1 hou r, stirring occasionally, until thickened. Store in a sterilised jar in the fridge for up to 4 days or freeze for up to 1 month. Serve a big blob with super power chai bread (http://ohsheglows.com/2013/05/22/super-power-chia-bread-gluten-free/) Enjoy!

Fiscal Fasting - so it begins..........

The first time I considered a month of no spending – otherwise known as a fiscal fast, I thought I was crazy. After all, if I only knew only one thing about myself, it was that I liked to shop. Like many people though I am caught in a pattern of unhealthy spending habits.

 It isn’t that I’m constantly out spending wildly on big designer items, but my little daily habits are draining me. With two crazy cats and a boyfriend who has a bottomless pit of a stomach at home, I often need to pop to the local shops. Of course a trip to the shops also meant a stop at Starbucks and lunch at out, and then, because I was tired from a day of running around and working, it often meant ordering pizza or grabbing Chinese takeout on the way home.

 So while am not in debt, I am not making any real headway with my savings either. Every penny that comes in, I spend and I have decided that something had to give.

I decided that I would challenge myself to an entire month of no spending. A full on fiscal fast. No eating out. No Starbucks. No Amazon.com. And definitely no Ebay. Furthermore, there would be no new makeup, clothes or beauty products (have I mentioned I am a product junkie?!) So I made a pact with myself - this is the day I will change the way I look at spending. This is the day I will stop making excuses and stop justifying yet one more purchase. This is the day I will, for one whole month, commit to spending nothing. And it starts today…..

With my mind made up and my commitment to myself made it’s time to set up the ground rules for my month. It was pretty simple: no spending on anything that wasn’t absolutely essential.

Paying my regular bills and utilities, and some essentials (like bridge toll and petrol) were of course included in what I could spend. As well as a weekly BUDGETED food shop for items that would make meals out of ingredients that I already have in the cupboard, I allowed myself to  account for special occasions such as friends birthdays  and planning for them ahead of time.

With my TO Do list sorted I made a NOT TO DO list. For me they include –

•Eating out at restaurants

 •Coffee from coffee shops

 •Clothing, beauty products and make up

 •Hobbies—crafts classes, yoga, gym memberships and other fun workshops I like to sign up to.

 •Theatre and the cinema

 •Alcohol

 •Lottery tickets

 •Furniture and home décor

Today is day 1 and also pay day. At 6am this morning I paid all my bills and did a budgeted food shop. 29 days to go………………

Small Business Saturday - Viva La Vegan Clothing..........

I am a mahoosive supporter of local small businesses and try where ever possible to shop within my local community. I am a very lucky girly and have been adopted by Gods green county itself, Yorkshire. Meaning I am spoilt for choice when it comes to small local businesses. However I do know from literary bestsellers to the latest gadgets, there is no denying that the internet makes it far easier to compare the price of shopping. But the tide is turning and buying locally is the message behind Small Business Saturday.

 

And there are plenty of reasons why it is worth going local to support small business Saturday –

 

1. Your spending will boost the local economy

Research on spending by local authorities shows that for every £1 spent with a small or medium-sized business 63p stayed in the local economy, compared to 40p with a larger business.

 

2. It is the ethical choice

Buying out-of-season produce, like strawberries in December, lowers your eco-credentials. As does eating veggies and breads that have been flown halfway round the world or wrapped in layers of plastic. When you shop at local bakers, farm shops and green grocers, it is likely that a decent percentage of the produce has had a short field-to-fork journey. Along with supporting local businesses, it means the food is likely to contain more nutrients and have less packaging.

 

3. They sell quirky, one-off gifts

Independent shops often stock items which are made locally and aren't available elsewhere: buy a dress by a fledgling designer and there is little chance of turning up to the office Christmas party wearing the same as someone else.

 

4. You can help build communities

Bookshops, cafes and craft shops often drum up custom by hosting events, from book groups to knitting clubs and children's events. If the businesses are not supported, the local groups tend to disappear too.

 

5. You might get a better deal or some good advice

Local bakers throw in extra bagels for regulars; grocers give informal 10% discounts; and market stall holders are prepared to negotiate on prices. Independent retailers can use their discretion to reward regular custom, and it can mean you get discounts on the items you actually want to buy, rather than being tempted by multi-buy offers in the big chains.

 

So because I am passionate about supporting small businesses and I am an action speaks louder than words kinda gal, every Saturday I will be bigging up my local favourite business in aid of small business Saturday! So with no further ado, let me introduce Jay Charlton of  Viva La Vegan  -  Founder, Owner, Designer and Vegan.

 

A fashion & graphics designer for many of the UK and International high-street brands for over 14 years, I love to play with colour, texture and clothes that make a statement. Spending many vibrant years abroad hands-on living and breathing fashion, travelling the world with my job for sourcing and meetings.

 

I slowly became aware of, and disheartened by the darker side of the industry and the trend for disposable fast-fashion which goes against many of my own feelings of how we should treat the earth, her resources and her people.

 

Vegetarian from an early age I became vegan a couple of years ago after watching Gary's infamous speech on intensive farming. Until then, I hadn't known what dairy animals actually went through.

Suddenly the idea of my favourite halloumi cheese didn't feel so good, I made the switch and have truly never looked back.

 

Sunshine and good fortune brought me to Tel-Aviv, I was surrounded by fire-bellied, passionate animal rights supporters, vegans and vegetarians and eco-enthusiasts who believe that we need to bring about positive change by owning our own actions and walking the talk.

This desire to make a difference was infectious.... One vivid dream , an inspired night of frantic sketching and the seeds of Viva La Vegan were sewn.

 

Born from our love for animals, a want to positively promote veganism & do our bit for our planet while looking good as we do so.

 

Our team at VLV are a committed bunch of vegans, vegetarians and eco ambassadors. No stereotypes here just a love of style and contemporary fashion. We make clothes that look and feel great without compromising our ideals.

 

'Go Green' is the new black, compassion the new life-style fashion that's more than a trend. Wear it well.

Mermaid & Make Up Obsessions...........

 



When you decide to follow a vegan way of life it is not just your food intake which changes but also your hair and beauty products among many other things. It is no secret I am a product junkie. I love hair and beauty products from styling to cleansing to make up I just adore it all! But what I didn’t adore was finding out that most of my favourite brands were not even cruelty free let alone vegan. In finding the balance between my believes and being eco-friendly I decided to use up all my existing products and simply replace them as needed with suitably vegan ones. I am pleased to say that nearly 6 months into my vegan journey I am *very nearly* there, yay!! There has been a lot of trial and error, a huge amount of reading and some very happy break throughs which I am excited to share with you all. So let’s talk make up –

When I first became vegan I realised at least 90% of my makeup was not vegan or even cruelty free (sob!). As a former Make Up Artist and make up junkie I had enough of the stuff to start my own shop! I was totally torn as to what to do with it – on one hand it had cost me a small fortune and it was not eco-friendly in any way just to bin it, and on the other I could not knowingly use products that were tested on animals or were full of animal by-products. Dilemma! Cue many hours of searching both the internet and my soul as to what to do with it. As always, if you listen, the Universe will provide you with an answer and that answer came in the form and wonderful lady called Caroline Hirons (http://www.carolinehirons.com/p/give-and-makeup.html) and a project she runs called ‘Give & Make Up’.  By donating your unwanted make-up, toiletries and baby products to Give and make Up they will distribute the products directly to women who have experienced domestic abuse and are living in refuges. Often when women flee domestic violence they have to leave everything behind including non-essentials such as make up and this project helps them to help them gain a bit of normality back in their life, and help them feel better about themselves. I loved it and as I took five (yep FIVE) shoes boxes to the post office I hoped that some of my past could help some ones future. So I was left with a primer, mascara, a CC cream, an eye brow gel and the urge to go make up shopping! After some trial and error I have narrowed it down to my 5 favourite vegan cruelty free make up brands……

Arbonne - www.arbonne.com

Pure, Safe & Beneficial. Arbonne is a highly regarded, premium brand with Swiss heritage. The products are healthy, botanically based & inspired by nature. Arbonne products are not tested on animals & do not use animal by-products. All of their makeup is vegan and packaged in an eco-friendly way. My favourite products are the primer, mascara, CC cream and the eye brow gel.

Illamasqua - www.illamasqua.com

Illamasqua products have NEVER and will NEVER be tested on animals. As such they don’t support or permit animal testing on any of their products, and only work with suppliers who uphold these principles. Bringing you high quality products that meet strict consumer health and safety regulations is their priority, so the only alter egos they’ll ever test on are their own. Their ingredients comply with the new European Cosmetics Regulation (EC) no 1223/2009 and they are proud to comply with applicable regulations in every country in which Illamasqua products are sold, and where there is no industry-recognised substitute that meets regulations and quality standards, they are committed to continually working with expert sources to find alternative plant, mineral or synthetic ingredients wherever possible. The range of make-up brushes are also made entirely out of synthetic hair. My favourite products are the skin base foundation, nail polish and the powder blusher.

Urban Decay - www.urbandecay.co.uk

Urban Decay is a cruelty-free brand and is committed to ending animal testing. They do not test their products on animals, nor do they allow others to test on their behalf. Additionally, they require their suppliers to certify that the raw materials used in the manufacture of  products are not tested on animals. Urban Decay is certified by both PETA and The Leaping Bunny Program (CCIC) as cruelty-free. Urban Decay certifies that products marked vegan do not contain any animal-derived ingredients. It is worth noting that within a product category, such as eye shadows, some shades will be marked as vegan, and others will not. However they do have an on-going initiative with laboratories to not only create shades (and entire product lines) that are vegan from the start, but also to identify which of the non-vegan products can be converted as plant-derived or synthetic alternatives to animal-derived ingredients become available. Urban Decay are committed to developing  the same high-quality vegan products with rich colour and texture,  and aim to convert all products to 100% vegan ingredients, so be on the lookout for new offerings. My favourite products are the Naked Eye pallet and the lipsticks.

Eco Tools - www.ecotools.com

EcoTools is a leader in eco-conscience beauty products. Their mission is to empower women to look and feel their best, every day. Helping women look beautiful, live beautifully and make socially responsible choices  is what EcoTools is all about. Their products are 100% cruelty free, feature recycled aluminium and renewable bamboo. They also run a fabulous project called The Girl Projecy -  #MyTrueBeauty – it is more than just makeup, it's a movement. From living a more sustainable life by using EcoTools brushes, to supporting the growth and development of women around the globe, they're helping to make the world a better, more beautiful place. By sharing your message of women's empowerment on social media using #MyTrueBeauty and tagging @EcoTools, and they will donate $1 to The Girl Project, up to $100,000. My favourite products are the contouring brush and the slanted lip brush.

Tarte – tartecosmetics.com

Tarte cosmetics are a cruelty-free cosmetics line. Tarte makeup and skincare is never tested on animals. All ingredients and finished formulas Tarte uses are tested and based on US FDA requirements before being imported to the US. They only work with highly reputable laboratories and factories that meet the strictest GMP standards, which is an international grading scale for cleanliness and the environment for workers that abide by a strict code of standards. They also test each product their selves to match their quality standards. Additionally, they are an approved PETA participant. My favourite products are the cheek stains, lip glosses and eye pallet.

Of course there are lots more amazing vegan and cruelty free brands such as Barry M, NYX and E.L.F so the choice and shopping potential is endless!

Last but not least all beautiful make up products should have an equally fabulous make up bag to live in and my vote goes to those made by Key To Freedom (http://www.topshop.com/en/tsuk/category/clothing-427/key-to-freedom-3883024?geoip=noredirect#) and sold (not for profit) in Topshop. Key to Freedom is a charity that supports vulnerable women to be given a new life through enterprise in Bengladesh, India. Each garment is handmade and signed by a rescued woman. For each garment that you purchase, a payment is made directly to her, enabling her to make steps towards building a new life.



Strawberry & Rhubarb Crumble (gluten free and vegan).........

There is nothing nicer than some kind soul sharing their home grown products with you. It is truly one of my favourite acts of kindness. So when I was generously given some rhubarb by a colleague last week excited is an understatement. As I opened the fridge door searching for inspiration on how to use such a gift I spied a punnet of strawberries we had picked up from a farmers market the week before and shamefully forgotten about. There is something so perfect about combining rhubarb and strawberry together, the bitter sweetness, the fresh yet filling flavour and the tart crispness in each bite. Not wanting to waste a single thing I ended up making a rhubarb and strawberry crumble, rhubarb and strawberry compote, rhubarb and strawberry nice cream and rhubarb and strawberry frozen smoothie base. Yep, I may have got a little carried away but the sun was shining, I had managed to find Post Modern Juke Box on Spotify (go and listening to it NOW!) and was happily humming along while the cats snoozed in the window. Life was good and I enjoyed the moment. Lucky for me both myself and my lovely man enjoyed the rewards of my efforts – which is a good thing as we may be eating them for quite some time!

Strawberry and Rhubarb Crumble (serves 2)

•125 grams rhubarb, cut into pieces

•150 grams strawberries, cut into pieces

•25 grams brown sugar sugar

•3/4 teaspoon almond extract

•1/2 teaspoon vanilla extract

•30 grams corn flour

•40 grams gluten-free  flour

•60 grams gluten-free oats

•75 grams brown sugar

•80 grams coconut oil, melted and cooled slightly

•1/4 teaspoon salt

 

How To –

1.Preheat the oven to 180 degrees and select 2 small ramekin dishes

2.In a large mixing bowl, stir together the sugar, almond extract, vanilla extract and corn flour. Add the fruit and stir to coat in the mixture. Let sit for 20 minutes while preparing the topping.

3.In another large mixing bowl, stir together the flour, oats, brown sugar, coconut oil and salt until well combined.

4.Spoon the fruit mixture into the ramekins and top with the topping.

5.Bake for 40-45 minutes or until the topping is firm and the fruit is bubbling. The topping will appear to be quite runny around 25-30 minutes but firms up in the last 10-15 minutes of baking. The filling may also appear runny while warm but thickens as it cools.

6.Let cool for 30 minutes and serve warm or room temperature. Cover and store at room temperature for up to 2 days.

Creamy Garlic Mushroom Risotto (vegan & gluten free)............

I was gluten intolerant long before I chose to become vegan and as such the risotto is my best friend, go to dish. Simple, delicious and perfect for using up whatever is in the fridge, this dish is perfect for a cheap and filling mid-week treat. Which got even better when I learnt to make it in the microwave – no more hours stood at the stove poking watery rice, day dreaming of anything and everything. It took me a while to make my beloved risotto vegan friendly but once I cracked it there was no stopping me! This creamy garlic one is currently my favourite and I hope you enjoy it too.

Vegan Garlic Mushroom Risotto (serves 1)

·        1 small onion

·        1 tsp of lazy garlic

·        150g mixed fresh mushrooms - e.g. white, chestnut, oyster, portabella, shiitake, maitake, enoki, shiro shimeji etc.

·        2-3 tbsp olive oil

·        50g arborio rice

·        200ml vegetable stock

·        Sprinkle of chopped parsley

How To -

·        Peel the onions and dice finely.

·        .Trim any dirt from the mushroom stems, then slice, chop or separate, depending on the type of mushroom.

·        Heat the oil in a pan. Sauté the onions and garlic over a low-medium heat for 2-3 minutes, then add the fresh mushrooms. Cook, stirring occasionally, for 5-7 minutes until soft.

·        Transfer to a large microwavable bowl and the rice. Stir well to coat with the oil and cooking juices. Add the stock to the bowl and heat on high in the microwave for 15 minutes, stirring occasionally until all the stock is absorbed and the rice is cooked.

·         Put in your favourite bowl, top with a sprinkle of parsley and enjoy!  

 

 

Small Business Saturday - Lodge Cafe Bar...........

I am a mahoosive supporter of local small businesses and try where ever possible to shop within my local community. I am a very lucky girly and have been adopted by Gods green county itself, Yorkshire. Meaning I am spoilt for choice when it comes to small local businesses. However I do know from literary bestsellers to the latest gadgets, there is no denying that the internet makes it far easier to compare the price of shopping. But the tide is turning and buying locally is the message behind Small Business Saturday.

 And there are plenty of reasons why it is worth going local to support small business Saturday –

1. Your spending will boost the local economy

Research on spending by local authorities shows that for every £1 spent with a small or medium-sized business 63p stayed in the local economy, compared to 40p with a larger business.

2. It is the ethical choice

Buying out-of-season produce, like strawberries in December, lowers your eco-credentials. As does eating veggies and breads that have been flown halfway round the world or wrapped in layers of plastic. When you shop at local bakers, farm shops and green grocers, it is likely that a decent percentage of the produce has had a short field-to-fork journey. Along with supporting local businesses, it means the food is likely to contain more nutrients and have less packaging.

3. They sell quirky, one-off gifts

Independent shops often stock items which are made locally and aren't available elsewhere: buy a dress by a fledgling designer and there is little chance of turning up to the office Christmas party wearing the same as someone else.

4. You can help build communities

Bookshops, cafes and craft shops often drum up custom by hosting events, from book groups to knitting clubs and children's events. If the businesses are not supported, the local groups tend to disappear too.

5. You might get a better deal or some good advice

Local bakers throw in extra bagels for regulars; grocers give informal 10% discounts; and market stall holders are prepared to negotiate on prices. Independent retailers can use their discretion to reward regular custom, and it can mean you get discounts on the items you actually want to buy, rather than being tempted by multi-buy offers in the big chains.

So because I am passionate about supporting small businesses and I am an action speaks louder than words kinda gal, every Saturday I will be bigging up my local favourite business in aid of small business Saturday! So with no further ado, let me introduce Khush and Dawn (Owners) of Lodge Café Bar, Newland Avenue, Hull –

The rustic charm and cozy atmosphere of Lodge lends its self to any sort of outing, from a quiet and relaxing coffee to catch up with an old chum, a friendly few pints with friends or a lovely meal out with your family to celebrate a special occasion or to make a change. Our diverse and flexible menu caters to many tastes including vegans and vegetarians, but of course for the hunters amongst you we have an extensive grill menu including fish, homemade burgers and sizzling steaks…

Alongside a huge selection of brilliant bars and restaurants along Newland Avenue, Lodge sits quietly on the corner of De’Grey Street. From the outside you will instantly get a warm and inviting feel, but once inside you are immersed into a different world, with cosy booths, and decor that wouldn’t be out of place up the side of an Alpine mountain. The staff at Lodge reflect this cosy attitude, giving you an outgoing and comfortable experience that you will certainly want to have again…

58-62 Newland Avenue, HU5 3AE

01482 446508

info@lodgecafebar.co.uk