Beauty, skin deep

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hello coloured life

‘Beauty is only skin deep’ they say. Then why is it that every emphasis is placed upon the appearance of a woman? The definition of that proverb is that a pleasing appearance is not a guide to character. When I ‘discover’ on Instagram all I literally see are females prancing about in their underwear, butts and boobs I like to call them.

The female essence had been reduced to butts and boobs…doesn’t that just make us proud? Look at yourself and say ‘I am a butt’ or ‘I am a boob’. Thats just makes me cringe to be honest. When we sit back and think about what we believe to be a attractive, we see that it’s all merely physical.

That rant over there brings me to this week’s blog post. As I am shedding the kgs and growing in my weight loss journey, I am discovering that I have unrealistic ideas of what…

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New Season, New Me: Changing Your Skin Routine

JUSTAPEAK

After four months of playing in Jack Frost’s wonderland, our  skin tends to be quite unpleasant and dry to the touch. I can’t speak for everyone when I say this but what I do know is now is the time to welcome in the new season with open arms. The sun will be out more often, and your body will change its past routine. If you kept your skin velvety soft and hair unlike autumn leaves, Kudos to you! You understand the way seasons works.

We all anticipate for the spring to allow for us to put our feet up some and relax with all the lotions, layers of pants, and 32oz water jugs. In the real world, that’s not bound to happen. When one door closes, another opens. Yes- you still have to moisturize and drink water to maintain a healthy lifestyle, but not as much as you…

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Vegan Curry with Cilantro Basmati Rice

Gina DeRoos

I love Curry! The balance of mildly sweet coconut and spicy curry flavors are so warming to my soul. We get fresh organic fruits and veggies delivered every other week, so I’m always looking for ways to incorporate lots of vegetables into one dish. Curry is the perfect dish for that.

This dish incorporates the use of local vegetables as well as essential oils. I used doTERRA black pepper, cilantro and lemongrass essential oils for this recipe. Certain doTERRA oils are safe for internal applications. You can use these oils in recipes for cooking or baking to replace fresh or dried herbs and spices. I was fascinated by the potency, fragrance and aroma in the oils. They transformed the dish, and I was immediately reminded that oils in such a pure and concentrated form is not only a practical option, but better for the environment.

I hope you enjoy this…

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Buckwheat Banana Pancakes Recipe

Olive + Wisteria

These last few weeks have been a complete and total whirlwind! With two portfolios due, a mass of school assignments, extracurricular activities and a vacation thrown right in the middle, I’ve had almost no time to myself. Fortunately, it’s starting to wind down (thank God!). 

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How To Make Your Lipstick Last All Day

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Simply Audree Kate

SimplyAudreeKate.lips.

Lipstick has become a beauty staple for me the past few years. I wear it almost every day, and I get a lot of questions from friends and readers which types of lipsticks I wear and how I actually make it last all damn day. My friends are always pretty surprised that I can go most of the day, while eating and drinking, and still have my lips pretty much fully intact. So today, I am sharing  5 steps that will make you lipstick stand the test of time…or until you decide to wash your face. See below!

SimplyAudreeKate_0973

1. Exfoliate and moisturize
I wash my face every night, and I always make sure to exfoliate my lips because wearing lipstick as often as I do, it can easily dry out my lips. Some people use lip scrubs, but I found that using  a washcloth and water works just as well and is a cheaper, easier way…

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Creamy Pesto Pasta Primavera With Shrimp (BLW Contributor)

winekindasseur

IMG_20170304_183600572

On a recent Rachael Ray Show with guest Emeril Lagasse, they made a pasta primavera with saffron cream featuring one of my favorite vegetables, asparagus. Asparagus is in its seasonal prime right now and looking its glorious best; skinny smooth stalks and tight heads with no signs of flowering or wilting. And if the sight of gorgeous asparagus isn’t enough, Rachael gives it even more sex appeal by cutting it on a bias! The audience swoons…

When I attended public school back in the Jurassic Period, we had enough time in the day to take elective classes in art and music. During the ceramics chapter, my art teacher tasked us with making our favorite food out of clay. Amid an abundance of kiln-fired pizza, popcorn, hot dogs, and hamburgers on display at the end of the week was my realistically sculpted, painted green stalk of asparagus. It turns out I…

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Honey, Mustard and Marmalade Roast Ham Recipe

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spaulyseasonalservings

This was the first time I had made my own marmalade ham and it will be my go to recipe now. It was so delicious it was sticky and sweet with delicious mustard notes. The meat was so tender and the caramalisation on the outside is really addictive. The ham only lasted 2 days and I couldn’t help picking at the meat. If you are going to make a ham this easter please do try this recipe. It was a hairy biker recipe.

Ingredient’s

  • 1.5kg gammon joint (mine was smoked)
  • carton of orange juice
  • 16 cloves
  • 2 onions, peeled and halved
  • 3 bay leave’s

For the glaze

  • 120g soft brown sugar
  • 3 oranges, zest of 3, juice of 2
  • 3 tbsp clear honey
  • 3 heaped tbsp marmalade
  • 3 tbsp wholegrain mustard

Directions

  1. For the gammon, place the gammon into a large, deep pan and cover with water. Bring to the…

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Nutella Stuffed Pancakes Recipe

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Lorna Robertson

Pancakes make up a large part of my diet. Whether they are thin crepes dusted with sugar and spritzed with lemon, small and squat scotch pancakes with fresh berries and syrup or big fat and American style filled with juicy blueberries – I’ll take the lot. Quite why you’d want to reserve pancakes for just one day is beyond me! These little beauties came about after the remains of a jar of Nutella called to me in a way that only Nutella can. While Nutella smothered on top of a pancake is a glorious thing – an oozing centre is the ultimate indulgence. I’ve flavoured mine with orange zest and vanilla but they work just as well plain.

Ingredients
Makes four large pancakes or eight small
400 self raising flour
100g caster sugar
1 tsp baking soda
3 large eggs
1 orange
1 tsp vanilla bean paste
150ml whole milk

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Corn, Bacon and Parmesan Pasta Recipe – Oh, my!

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Oh, hi, I am ready for summer now. What did I miss? Because the first half of this summer was so busy — a manuscript due, a redesign set off into the world, a birthday, and a zillion other bits of happy work/life chaos — I’m in this funny position of looking up for the first time mid-July and realizing that no mysterious person has arrived while I was buried in winter recipe testing and font fine-tunings and filled my freezer with popsicles, put a bowl of heirloom tomatoes on the counter, ready for their caprese closeup [realistically, this doesn’t happen even if I had been paying attention, but let me enjoy this rose-colored Pinterest fantasy just the same] and beach? Hadn’t seen it since May. I have about seven weeks left to catch up, except I know at least five of those will be buried under recipe testing and book edits, which basically means it’s now or never to do all the summer things I haven’t yet. Beach? Check. Swimming? Check. Grilling? Check, check, check. Scheduled 7-hour flight with 4 adults and 5 children to a faraway beach town in the name of vacation? I’m scared but: check! Do everything I can with sweet summer corn while it lasts? Let’s get to work!

Check out the whole recipe via corn, bacon and parmesan pasta — smitten kitchen

Peanut Butter Fudge Brownie Bars Recipe

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3336_en-us_large

Ingredients

  1. 1 cup (2 sticks) butter or margarine , melted
  2. 1-1/2 cups sugar
  3. 2 eggs
  4. 1 teaspoon vanilla extract
  5. 1-1/4 cups all-purpose flour
  6. 2/3 cup HERSHEY’S Cocoa
  7. 1/4 cup milk
  8. 1-1/4 cups chopped pecans or walnuts , divided
  9. 1/2 cup (1 stick) butter or margarine
  10. 1-2/3 cups (10-oz. pkg.) REESE’S Peanut Butter Chips
  11. 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  12. 1/4 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips

Directions

  1. Heat oven to 350°F. Grease 13x9x2 baking pan.
  1. Combine melted butter, sugar, eggs and vanilla in large bowl; beat well. Add flour, cocoa and milk; beat until blended. Stir in 1 cup nuts. Pour into prepared pan.
  1. Bake 25 to 30 minutes or just until edges begin to pull away from sides of pan. Cool completely in pan on wire rack.
  1. Melt 1/2 cup butter and peanut butter chips in medium saucepan over low heat, stirring constantly. Add sweetened condensed milk, stirring until smooth; pour over baked layer.
  1. Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Drizzle bars with melted chocolate; sprinkle with remaining 1/4 cup nuts. Refrigerate 1 hour or until firm. Cut into bars. Cover; refrigerate leftover bars. Makes about 24 bars.

Credit: Hersheys