Time for Tea........ (with recipe)

 

As the days get colder and the nights get longer nothing warmers your heart like a cup of tea and good boook (yeah I am so rock and roll nowadays!) But tea is more than a beverage, it’s an herbal remedy. This quote describes it well:

 Tea began as a medicine and grew into a beverage. ~Okakura Kakuzō

 Tea is a perfectly simple way to access the health benefits of herbs. The quiet ritual of preparing and sipping a cup of tea is a wonderfully relaxing and peaceful practice. Creating your own tea blends is easy and much less expensive than buying some of the pre-made bags at the store. Homemade tea also makes a delightful gift.

If you ask me what my favourite tea is, Feminine Balance would be my answer. It is amazing for hormone balancing and doubles as a fertility tea. This is based on a formula given to me a few years ago by a friend. This tea is perfect for stress, bad periods, PCOS, and other hormone related symptoms. It helps nourish the body at a cellular level and really get things balanced out.

Here are the herbs in Feminine Balance Tea and what they do for the body:

 

•Alfalfa – promotes estrogen

 •Red Clover Leaf and Blossoms – promotes estrogen

 •Raspberry Leaf – uterine tonic

 •Nettle – bioavailable nutrients, including calcium and magnesium

 •Yarrow – uterine tonic

 •Oatstraw – nourishing

 •Fennel Seed  – carminative (good for digestion); aromatic

 •Rose Petals  – lift spirits

 •Lemon Balm* – lifts spirits, carminative

 •Orange Peel  – catalyst herb; carminative

 •Hibiscus Flowers – vitamin C, flavorful and aromatic

 •Peppermint or Spearmint, or both  – aids digestion, uplifting

 •Vitex – helps balance hormones

 

*Leave out lemon balm if on thyroid medication.

 

How To –

Combine 1 cup of each herb in a large bowl and mix with a wooden spoon. Store in a quart mason jar with lid out of direct sunlight.

 

To Brew -

 

1.1 tsp dry herbs (use 2 TBS herbs if using a quart ball jar) per cup of hot water.

 2.Cover and let steep for at least 20 minutes and up to 8 hours for a more potent infusion.

 3.Sweeten as desired, preferably with coconut sugar or fruit syrup.

 4.Drink up to a quart warm or at room temperature throughout the day.

 

For best results, make sure to drink a quart every day. It really gives you an energy boost and helps with mood levels, anxiety, balancing, nourishment and so many other wonderful things. So put on those fluffy socks, grab your favourite book and enjoy!

Exciting News & Essential Oils.......

What started off as ordinary day quickly turned into a pretty amazing one when I opened an email from one of my favourite companies – Essential Oils. They kindly wrote to tell me that they loved my profile on InstaGram and thought it would be a great idea to run a collaboration with little old me via my blog! Excited was an understatement. I love Essential Oils for many reasons but to name a few they are -

• Vegan
• Cruelty Free
• Gluten Free
• Natural
• Ethically Sourced
• Organic

They told me they’ve recently launched a new range of 100% certified organic essential oils, which is very rare in the global market. So many things can be made from them such as scented candles, body scrubs, lip balms, body lotions, soaps and so on, all natural and organic. They also love to focus on EDUCATION and spreading the awareness of how beneficial organic essential oils are for our overall wellbeing. And we all know how much I love and support education!

To add to the excitement they are growing so fast that they've even recently had the honour to be a sponsor for the business summit and gala ball of the Australian Women's Network alongside names such as BMW Melbourne, Lorna Jane, Bonds, Swarovski and Vodka+ just to name a few.

Then they said the magic words – ‘we would love to send you a few samples to see how you like them’. A few clicks of the mouse, a quick send of an email & a patient wait by the letter box - they arrived!

Essential Oils were very kind and gave me a choice of which samples I would like and which I felt I would get the most from. I choose stress relieving and digestion aid as I felt they were both needed in my life at this time. So let me tell you all about them……

Relieving Stress

What’s in it: Lavender, Fractionated Coconut Oil

How to use it: This is already diluted with organic coconut oil and ready to be applied with the roll on. Best to apply on back of the neck to feel the relaxation.

I used this after a long (standard for me!) day. I had been up at 6am, been to the gym, worked a 9 hour day at work, gone for dinner with the girls then headed home to do a couple of hours uni work so I was very tired and stressed when I sat down with my lovely man to enjoy a film. I ached, couldn’t focus and felt my mind was racing at a million miles per hour. I applied the oils to my neck as advised and waited for them to work their magic, which oh my goodness they did! I could feel the tension ease out of my shoulders and I was able to relax and enjoy the evening. Since trying this de stressing oil it has become an essential part of my bed time routine.

Digestive Aid

What’s in it: Peppermint, Ginger, Rosemary, Fractionated Coconut Oil

How to use it: This is already diluted with organic coconut oil and ready to applied with the roll on. Best applied to stomach area for digestive relief.

I really struggle with my digestion so I was excited to try this oil. I have IBS and a gluten intolerance as well as struggle with anxiety which often makes me feel sick/ my tummy turn all of which have a direct impact on my digestion. I started to use this at the beginning of the day to help set me off for the day ahead, I incorporated a simple stomach massage for a few minutes into my morning routine and have found it really helps set me up for the day ahead. The peppermint and ginger help lift any early morning blues while the rosemary leaves me feeling balanced and calm. Another winner for me.

If you’d like to check out this amazing brand and try some of their fabulous natural products sign up to their mailing list here tiny.cc/register-eog

For further info -  

Facebook:

www.facebook.com/theessentialoilsguide

Instagram:

www.instagram.com/essential_oils_guide

Website:

www.essentialoilsguide.com.au

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!

Period Pains & A Fab Little Bag.......

As an eco friendly bunny happily skipping along, trying to be the change I want to see in the world there are the occasional tiny (ok – some times massive) stumbling blogs and decisions about the right and wrong of an action that need to be made. Now this issue has been bothering me for some time, ladies – how do you dispose of your tampons?

 

If, like me, you care about the environment, or have ever experienced a blocked toilet, you probably hate the thought of flushing tampons – but the alternative “bag and bin” options can be fraught with anxiety, embarrassment and difficulties…

 

We know flushing a tampon is just not a good idea for several reasons:

 •Our sewer systems can only handle bodily waste and toilet paper; anything else, are a nightmare and frequently get stuck, and if it floods can end up in our rivers, seas – yuk!

 •Embarrassing… they don’t always flush away, if you’ve ever experienced poor plumbing you’ll know the problems flushing tampons can cause!

 •Sometimes you just can’t flush them eg. septic tank, festivals, camping, sailing etc.

 

So you can imagine my delight when I was contacted by Martha Silcott - inventor of FabLittleBag TM. The list of there amazing qualities goes on but here are a few…..

 

• Super Practical

 

FabLittleBagTM is a discreet little bag that you can drop your used tampon into and then seal securely with one hand using the patented clever finger loops, this is really useful if you are holding a used tampon in the other hand!

 

• Environmentally a better choice

 

Made 35% from organic material, oxo-biodegradable, and since there’s no need to flush they keep tampons out of the rivers, seas and sewers.

 

• Guilt-free, Stress-free

 

No need to worry about if there is a bin, or if you have a nappy sack on you or if there is enough toilet paper to wrap it in. FabLittleBagTM puts you back in control of disposal, every time, anywhere…

 

The best solution. Period.

 

Get yours at Amazon, Ocado or Waitrose.

 

Find out more at http://www.fablittlebag.com/

 

 

Vegan Tag Featuring Lisa from Raspberry Ketchup.....

When the beautiful Lisa from www.raspberryketchup.com contacted me and asked if I fancied collaborating with her again I immediately jumped at the chance, after all it is nothing but a privilege to work with such a lovely person who is creative and like minded!  After bouncing some ideas around we decided to challenge each other to a vegan tag, mine can be found on Lisa’s blog and I am excited to have hers here on mine. So grab yourself a cuppa (cake optional but advised!) and enjoy……

So, the other day I was introduced to a friend of a friend who was extremely curious about my veganism, one of her questions was, but what if you do all this and you still get ill or get cancer?

My response:

1. I am not JUST vegan for me. I am vegan for the animals, the planet and those around me because I practice what I preach. I am vegan for my health, but I also love that my money will not be going into industries and companies that exploit, torture, and murder animals. I love that when I cook a meal the majority of the waste biodegrades back into the ground and provides it with nutrients. I love that my carbon footprint is so much lower than someone who buys into the meat or animal products industry.

2. I want to feel as good as I can while I am here. A plant based diet will give you more nutrients and that is a fact and the more vitamins and minerals in your body - the better you will feel. Animal products just aren't good for you anyway so I don't know why people have become so protective of them? Tell me how you feel after cow's milk or a product with it in? Got mucus in your throat? That'll be your bodies defence system because it is made for a baby cow, not you. Are you feeling bloated all the time? Probably because you're putting these alien substances in your system constantly. Feel anxious, depressed and stressed all of the time? Do you think it helps that you eat animals that have cortisol (the stress hormone), epinephrine (adrenaline), and norepinephrine (another stress hormone) in as they die and you then eat it? I don't think so. The fact of the matter is you probably can't lecture me on a diet I have read so much into. Especially if you have never even given it a go!

3. The Ripple effect. 'Just as ripples spread out when a single pebble is dropped into the water, the actions of individuals can have far-reaching effects' - Dalai Lama (he is a bit of a hypocrite when it comes to veganism to be fair which is ironic I should use his quote here, but he makes a valid point). Since being vegan, I want to learn all I can about nutrition for when/if I have a child so they can pass it down my family tree. Remember, a seed never gets to see the tree it creates, but it is the start of something amazing. I don't need to feed my ego, I want to be a part of a movement for an ethical world and I want future generations to live healthy and free lives, from all species. If I've been living this diet and know all I need to know about it then I could lead a new human being with absolute confidence.

4. I'm not a pessimist. LOL. If you have ever read a book called 'Mind over medicine' or a similar book then you will know the true benefits of being an optimist. It isn't impossible to change from pessimist to optimist either so I would recommend doing so! I am not going to sit around and live my life thinking there is no point in anything so I won't even bother trying. I won't live my life thinking I will just be ill. I am alive right now and I will make the most of that. I am not easily defeated and know that I am my own authority. I refuse to put my money into industries that truly do not give a fuck if you live, become sick or die. I also know that you create the majority of, it not the entirety of your own reality with your thoughts and I quite frankly love myself too much to giving myself those kinds of thoughts, your thoughts produce your actions, your actions produce your next thoughts and over time they both produce the reality you will live in.

Peace out potatoes xo

 


 


If you want to read more about Lisa and her blog check out her amazing website http://www.raspberryketchup.com/

Autumn, Little Reminders, Pumpkin Spiced Latte & New Boots........

As the seasons change, the trees start to remind us of how beautiful it is to let dead things go, pumpkin spiced soy lattes are everywhere and you can put on your fav chunky jumper – my thoughts (and many other women’s!) turn to the dreaded winter boots. Expensive but a necessity, they must be affordable, go with everything in your wardrobe, be water proof, stylish, keep your tootsies warm and most importantly , be vegan.     Millions of animals are killed for leather every year and it’s also often impossible to find out where your leather comes from or even which animals’ skin it is. Most people would be shocked to discover that leather can be made from cows, pigs, goats and even cats or dogs. Before buying real leather, think of the true cost of this material, which is really the skin of a dead animal.

It’s easy to avoid all this cruelty by simply not buying leather. You can find stylish vegan-leather shoes on any budget, from cheap high-street offerings to high-end vegan-fashion brands. These are some of the best -

Bourgeois Boheme  - Bourgeois Boheme offers loads of stylish luxury vegan shoes for men and women.

ASOS -  ASOS has a search filter for non-leather shoes, making it even easier to find cruelty-free footwear.

Pull&Bear  - Boots from Pull&Bear are made from synthetic materials. There’s no need to buy leather shoes when animal-friendly alternatives look this good.

Wills Dock Boots - Wills has a wide range of vegan men’s shoes in every style that the compassionate shopper could ask for!

New Look - New Look has many styles in synthetic materials, and it’s easy to check whether your shoes are cruelty-free by looking at the materials information sticker on the sole.

Esprit - High-street brand Esprit has embraced the demand for animal-friendly shoes by releasing a whole range of faux-leather footwear, all clearly labelled as suitable for vegans.

Beyond Skin - Classic ladies’ loafers are a wardrobe essential, offered here in black faux patent leather. Beyond Skin offers a huge selection of styles from sandals to high heels, all suitable for vegans!

River Island Double- Faux-leather shoes are available at fashion retailers like River Island at bargain prices.

Good Guys - Good guys (and girls) don’t wear leather! This cool brand has a selection of trendy vegan shoes for men and women.

 Dr. Martens - Dr. Martens has a small selection of vegan shoes, including its most popular styles, so compassionate shoppers can still get the classic look. These products are clearly labelled and easy to find in stores and online.

Some companies can’t guarantee that all their glue suppliers are cruelty-free. If you find a pair you like, call or e-mail the company to find out! Now that you’ve got animal-friendly shoes sorted, what about the rest of your wardrobe? Why not make the pumpkin spiced latte below and check out the PETA vegan fashion awards to see the most stylish cruelty-free clothing and accessories of 2016.

Pumpkin Spiced Latte

Coffee/Soymilk Base:

1 1/2 cups almond milk

1-2 shots espresso OR 1/2 cup strongly brewed coffee

1 1/2 Tbsp canned pumpkin (unsweetened)

sweeten to taste (I used agave syrup)

1/2 tsp pumpkin pie spice OR cinnamon/nutmeg

1/2 tsp vanilla extract

dash of cayenne (optional, but recommended!)

 Sweet Pumpkin Foam:

1 tsp canned unsweetened pumpkin

1/4 cup warm soy milk

1 tsp agave syrup

dash of spice

tiniest pinch of salt

tool: hand foaming tool

1. In a small soup pan heat all the base ingredients. Note: If you are using coffee you can add it directly to the pan here. However if you are using fresh hot espresso you can add it last.

2. Stir all ingredients until simmering. Make sure the pumpkin dissolves into the base well and the spices don't clump. Add the spices last if you are having clumping issues. When mixture is at a low/med boil you can remove from heat, pour into a serving mug and set aside. Optional: I like to get my base mixture extra fluffy by whipping with my foaming wand a few times. A few nice bubble form..

Foamy base mixture..

3. Quickly whip up your pumpkin foam by heating all the ingredients in a tall circular glass until warm. Then whip into a foam with a foaming wand. (If you do not have a foaming wand you will have to skip this step and simply go with a no-foam latte. Simply add the 'foam ingredients' to the main base mixture.)

4. Top your steamy hot base with a few scoops of pumpkin foam. If you have not added your espresso yet, do so now. Dash of spice on top.

5. Top with soy whip if you are feeling luxurious. ENJOY!

 

 

African Adventures, Cat Worshiping & Not A Camel in Sight.......

I have a little confession to make…. I have totally forgotten how much I love Egyptian food. Which is odd as since returning from my African adventures a year ago now all I have done is think about the amazing foods I ate. During my travels I spent time in various places across Egypt and also Morocco, and being honest, it is the Moroccan food which has stayed with me the most. So when Sunday lunch with the girls came round and an Egyptian restaurant was decided upon I was very excited to get my teeth into every dish on the menu. Egyptian food lends itself to veganism incredibly well. Just ask for no cream or milk to be added and voila! A door of foodie opportunities opens up. Being unable to decide what we wanted we opted to share a large sharing platter made up of 5 dishes plus some olives on the side (which were AMAZING!) These were some of the delicious dishes we tried -

Foul – Mashed fava beans served with salad and pita bread.

Falafel – Deep fried balls of mashed broad beans and/or chickpeas with dill, parsley, garlic, onion and cayenne pepper. Served as a dish or in a sandwich with pita bread

Kosheri – Rice, pasta, lentils, chickpeas, noodles and fried onion, lovingly topped with spicy tomatoes source..

Hummus – As sold across the world but only better in Egypt. Hummus is a thick, filling dip made from mashed chickpeas, sesame paste, and olive oil. In Egypt a bowl of hummus and pita bread is a meal in itself.

Tabouleh – Quintessential Middle Eastern salad made from chopped parsley, cucumber, tomatoes, spring onions and bulgur wheat

Tahini – Thick, rich, sesame seed paste served with olive oil and pita bread.

Mahshi – Assorted vegetables stuffed with rice.

These are really just a small selection of what’s out there for vegans. Egyptians do a zillion and one things with okra, aubergine, and courgettes most of which involve no meat or dairy products at all. They are super easy / cheaper to recreate at home and minus the oil are extremely healthy. All the vegan foodie delights and no camel spit in sight!