Summer Purslane & Asparagus Quiche

La Cuisine d'Eli

This might just be the creamiest, tastiest quiche I’ve ever made or eaten. More about that soon, but first a little ramble about plants.

For my  birthday, last month, Pim gave me a whole family of succulents, in different colours, shapes and sizes. Having plants around purportedly makes people happier, healthier and less stressed. I haven’t taken the time to monitor my blood pressure or cholesterol levels before and after getting them, so I can’t officially confirm any physical health claims, but I definitely do feel a little jolt of happiness every time I glance over at my window sill. I sometimes dream of having a slightly bigger apartment, which I could then fill entirely with plants. Would that make me a crazy plant lady? Considering I have named all my current plants, it probably would. At the same time, I also dream of having several cats, so it could…

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How to Style a White Dress for Memorial Day

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Simply Audree Kate

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Happy Thursday and almost holiday weekend! I feel like it was just yesterday that I was celebrating Memorial Day Weekend last year in the Hamptons – where has the past year gone?! So, in honor of celebrating the change of seasons, I thought I would style my newest white dress from Abercrombie + Fitch. I paired the dress with a light-weight navy leather jacket – perfect for cooler nights – and some of my favorite accessories. For more summer style inspiration, make sure to follow me on Pinterest because I’m pinning fashion and beauty inspiration every day! (Check out my Summer Style board here!)

Also, I just back to NYC from my long vacation in Arizona and Vegas, and I cannot wait to share the overload of travel and outfit posts coming your way in the next couple of weeks! Stay tuned! xo

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SHOP THIS LOOK IN THE…

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Avocado & Cashew Pesto Pasta

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beets & booze

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This pasta makes a quick and delicious midweek dinner. The pesto is very easy to make and goes really well with mushrooms and courgette but you can add any other veg you fancy.

For non-vegans, this pasta would also go really well with prawns.

The best thing about this recipe is that you don’t have to cook the sauce, which normally is the longest process.

It really is very easy and so delicious!

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Ingredients:

  • 1 avocado
  • 100g cashews + 1 handful cashews to sprinkle on top
  • 1 clove garlic
  • handful fresh basil
  • 2 tbsp olive oil
  • 100ml water
  • 1 tbsp lemon juice
  • 3 big mushrooms, chopped
  • 6 asparagus,
  • ½ courgette, shaved
  • 150g linguine
  • salt and pepper

Method:

  1. To make the pesto, put avocado, cashews, garlic, basil, olive oil and water into a food processor or high-speed blender and blend until smooth. Season with salt and pepper.
  2. Boil the pasta al…

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Creamy mushroom and asparagus vegan pasta

Maria's Vegan Kitchen

A new world is upon me! I discovered cashew based sauces and nothing will ever be the same.

Was I skeptical about this? Yes. Was I proven wrong by how good, deliciously creamy and cheese tasting the sauce turned out? 100%.

Without further ado, here’s how to turn your ‘cheesy’ dreams into a vegan reality.

IMG_3563Ingredients

  • Your favourite pasta (for 2-3 portions)
  • A bunch of asparagus
  • Mushrooms (as many as you like, there is no right or wrong here)
  • Olive oil
  • Lots of pepper
  • 1 shallot/onion

Cashew sauce

  • 1 cup cashews (soaked over night for best results)
  • 1 cup plant based milk
  • 2 garlic cloves
  • 4 table spoons inactive yeast flakes
  • gulp of olive oil
  • 2 table spoons soy sauce
  • a sprinkle of fresh parsley
  • 1 lime/lemon (zest and juice)
  • half a shallot (optional)
  • Lots (and I mean LOTS) of ground pepper

Step 1: Cook the past as instructed

Step…

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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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How To Make Your Lipstick Last All Day

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Simply Audree Kate

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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!

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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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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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Seared Pork Tenderloin with Apples and Broccoli Recipe

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Ingredients

1 apple bourbon pork tenderloin, trimmed of fat and sliced into 1-inch pieces
2 tsp cinnamon
1 tsp nutmeg
 2 tsp ground coriander
2 Tbs. butter
2 apples (I think mine were gala?), thinly sliced
1 large shallot, thinly sliced
1/4 cup apple cider
2 heads broccoli, florets separated
coarse salt and freshly ground pepper
1 small sprig of fresh thyme

Directions

In a small bowl, combine the cinnamon, nutmeg, ground coriander and a pinch of salt and pepper. Sprinkle both sides of the sliced pork with the spice mixture.

Heat a cast iron (or large skillet) over medium high. Sear the pork for about 3 minutes on each side, until cooked through and browned all over. Remove from pan and cover to keep warm.

Back in the pan, add the butter and melt. Add the shallots and sauté until they start to soften, 2 minutes. Add the apples and broccoli to the pan, continuing to sauté until another 2 minutes. Add the apple cider and sauté two more minutes, or until everything is so glorious you need to rest. Sprinkle with salt and pepper.

Nestle the pork back in (with the accumulating juices) and cook about a minute longer, incorporating the flavors.

Serve dish garnished with fresh thyme leaves!

Credit: Bev Cooks