Hello everyone! I’m sorry I haven’t had a chance to write anything on my blog in such a long time (middle of summer I think!). I have been busy at University and haven’t had time to do any writing, or even much baking! But, I’ve got a nice month off now for the Christmas break and I am making use of my time by baking and cooking when I get a free moment.
For Christmas I received Jamie Oliver’s 5 Ingredients Quick and Easy Food cookbook, which although includes mostly savoury dinner meals, it does include a lovely dessert section at the end. Today, I made one of these dessert recipes, the Cherry Chocolate Mousse. I am going to quickly run through how I made them, and add in tips on how to make these your own.
200g Dark Chocolate (70%)
400g Tinned, Pitted Black Cherries in Syrup
200ml Double Cream
2 Tbsp Golden Caster Sugar
This recipe makes enough for 6 desserts, however I halved the ingredients to make enough for my parents and I. It takes around half an hour to make, and although I suggest leaving them in the fridge to set slightly before serving, they would be just as lovely at room temperature.
Using a glass bowl over simmering water in a saucepan, melt the chocolate down, and leave for 10 minutes, or until fairly cool. To speed this process up, boil the water in the kettle first and then continue to simmer over a medium heat in the pan.
Next, measure out your cherries. If using a whole tin, then just include all the syrup. However, as I used half of the ingredients, I used 175g of cherries and 50g of syrup. I used about half a jar of Opies Black Cherries in Luxardo Kirsch, a cherry liqueur. This added a lovely alcoholic flavour to the dessert. Once measured, simmer the cherries and syrup in a non-stick frying pan, until the syrup begins to thicken and the cherries soften. This took me roughly 5-10 minutes. You will start to notice the syrup thicken slowly, but don’t let too much of it evaporate off, especially if the syrup is alcoholic!
Next, measure the cream into a medium bowl, and whip with a whisk (either electric or hand whisk if you’re strong!) until it forms soft peaks. Separate out the egg yolks from the whites (keep the whites for later) and place into the whipped cream. Add the sugar (I used soft brown sugar instead of caster sugar, which works just as well), and whisk together until combined.
Take your egg whites, adding a small pinch of fine sea salt, and whip until very stiff. Be sure to use a clean whisk for this, to make sure your egg whites become fluffy and not contaminated with egg yolk!
Add the cooled chocolate to the cream mixture, folding it in until completely mixed.
Then very gently, fold the chocolate-cream mix into the egg whites. Be sure not to knock any air out, as this is making your final mousse texture which should be light and airy.
Finally, place into small glasses or glass bowls, adding a layer of mousse at the bottom, then a few cherries with some syrup, then some more mousse, and then a final few cherries to top the dessert off. Clean up the edges of the glass and you’re good to go!
If you fancy boozing this up even more, try adding chocolate Baileys cream liqueur into the mixture, just before you add the egg whites. This will give the mousse a warming kick, as well as the Kirsch cherries of course!
To finish, you could add a pair of whole fresh cherries to the top of the glass! Just don’t forget to tell people there are stones!
These were super delicious and I hope to be making some more yummy things from this recipe book in the future, whilst I have some time off.
I hope you enjoyed this post and think about giving these gorgeous desserts a go at your next dinner party, or perhaps just an indulgent mid-week treat! They’re so quick and easy, even easier if you have an electric whisk! And they look beautiful! What more could a chocolate lover want?!
Thank you for reading and come back soon for more yummy cooking inspiration!
My Keto Cookies were a success! In the same Keto Baking magazine, there are lots more recipes, so I will be making many more sweet treats in the near future! As for this week, I made my own variation of their Brownies. Instead of adding walnuts I used cacao nibs, which are a favourite of Ed’s.
These brownies were moist, rich and full of flavour! I made them twice this week, as the first time, they went a bit wrong (you’ll see later!). The second time they came out a bit thinner, but were still nice and gooey!
60g Cocoa Powder
1/4 tsp Sea Salt
6-8 tbsp Hot Water
6 tbsp Vegetable Oil
96g Almond Flour
85g Chopped Walnuts (I used Cacao Nibs instead)
Preheat your oven to 180° C / 160° C fan assisted, and line an 8 inch square baking tin with baking parchment. I greased my tin with a little butter to ensure the parchment stuck to the sides, making it easier to put the mixture in later.
In a large mixing bowl combine the cocoa powder, salt and hot water. Start with 6 tbsp of hot water, and if the paste that forms is uneven or has a lumpy texture add one tbsp at a time (up to 2 extra tbsp) until the paste evens out. You can always add the extra water after adding the eggs if it hasn’t smoothed out.
In a glass jug or medium bowl, whisk together the eggs and the vegetable oil, making sure the egg yolk have broken and the oil and eggs are fairly well mixed.
Once the cocoa paste has cooled down, which shouldn’t take long, add the egg mixture slowly, adding it in four parts. This allows for an even mixture and makes it easier to mix the oil into the rest of the ingredients. Give this a good stir, making sure the mix is nice and runny, effectively like melted chocolate.
Add the sweetener and almond flour to your mixture and stir. Using a silicon spatula (or just an ordinary one if that’s what you have), scrape the bottom and sides of the bowl to ensure all the dry ingredients are combined.
Finally, add the extra bits and bobs, like nuts, cacao nibs, raisins, etc. whatever you choose to add… if you want to add anything that is!
Pop this mixture into the pre-lined tin, smoothing out the surface of the batter and getting rid of most air bubbles. If you wish to add anything (bits and bobs) to the top, sprinkle these on top before baking in the oven for 30-35 minutes.
You want the brownies to be cracking at the edges but still be gooey in the middle. A kebab skewer should come out clean when pulled out of the middle of the brownies when they are ready. If not quite ready, bake for an extra minute, checking each time. If you bake for too long, they will begin to burn around the edges and the ‘burnt’ flavour will come through.
Once you have taken them out of the oven, leave to cool for 10 minutes. Remove from tin and pop on a wire cooling rack until cool. Finally, slice the brownies into squares, triangles, whatever shape you choose! Just be careful! They are soft and gooey and will fall apart if you try and pick up the block in one go! (see below!)
I found them better once they had been in the fridge for a while, as they held their shape nicely, but were still lovely and gooey!
The were a success (the second time round anyway!) and tasted very yummy. Personally, I would suggest popping a scoop of ice cream in a bowl with one of these and enjoying it as a dessert, but Ed has been liking them as a snack all the same! I would highly recommend giving these brownies a go. They taste just as good as ordinary brownies, Ed thinks they are the best he’s ever had! Maybe he’s just being nice, but they were very tasty so you make up your minds once you’ve tried them!
Thank you for reading and I hope you come back soon for more Keto baking adventures with me and Ed!
I love baking, and since I’ve been home from uni for summer, I’ve been experimenting with new recipes, instead of remaking the same Victoria sponge recipe over and over. Finding a ‘healthy’ sweet treat can be tricky. This can be made even trickier if you add carbs and sugar to the list of things you can’t bake with. This knocks out pretty much any type of flour, gluten, sugar (obviously!) etc. Unfortunately, for a diabetic, this is the reality, and although eating a cookie wouldn’t kill you on the spot, eating high levels of carbohydrates and sugar can be detrimental for your health in the long run.
There are several diets that focus on cutting carbohydrates, one of the most popular being the Keto Diet. As such, when I saw the magazine Keto Baking in the newsagent, I picked it up, hoping to find something I could bake for Ed that he could eat guilt-free. And sure enough, there was a huge selection of recipes for me to try out! From cakes, biscuits, breads and sweet bites, the magazine has given me a bunch of ideas for for experimenting with.
To start off, I tried making some cookies, as I haven’t made a batch of cookies in years and I have been baking quite a few cakes recently, so this sounded different and fun! Ed loves chocolate and he loves chilli even more, so I had no doubt he would like them! Here’s the recipe and how my Keto baking adventure went!
340g Unsweetened Chocolate/ Dark Chocolate of a high percentage
115g Unsalted Butter
1 tsp Vanilla Extract/Paste
2 tsp Baking Powder
1/4 tsp Sea Salt
1/4 tsp Cinnamon
1/4 tsp Cayenne Pepper
1 tsp Chilli Flakes
144g Almond Flour/Coconut Flour
A note about the ingredients:
I swapped a couple of my ingredients (listed next to originals) such as the almond flour, as when I was making these, I didn’t realise that almond flour is the same as ground almonds so I couldn’t find any. However, there is nothing wrong with using coconut flour, it will just taste slightly of coconut and it may have the slight ‘gritty’ bite to it that often comes with coconut flours or dessicated coconut.
Most recipes for Keto baking will be using a lot of eggs, and I mean a lot. But don’t worry, the finished product doesn’t taste ‘eggy’ and you can take special measures such as cooling it in the tin for about 10 minutes and then removing it- this helps with the possible ‘eggy’ flavour.
Be careful which sweeteners you use. For example, I use Xylitol or stevia. However, something like Truvia (a brand of stevia sweetener) claims that 1/3 tsp of Truvia = 1 tsp of sugar. Meaning, if you use 1 tsp of Truvia that’s the equivalent of 3 tsp of sugar! In Keto recipes, the amount of sweetener will often be quite high, because you require more sweetener than a normal amount of sugar because it isn’t as sweet. But, as I mentioned, some sweetness are sweeter than sugar, so you won’t need as much. If you’re not sure, just ask Google, but sweeteners like Xylitol are readily available at most major supermarkets.
Firstly, preheat your oven to 180°C and line 2 large baking trays with baking parchment or reusable liners. Put the trays to the side until later.
Next, melt the chocolate in a glass bowl with the butter. You can either do this by heating it over water in a saucepan using a hob or in the microwave. I used the microwave and did 30 second intervals, keeping an eye on it once it begins to melt.
In large mixing bowl, add the flour, baking powder, salt and spices and give them a quick mix so they are all incorporated together. Whilst doing this, let your chocolate cool slightly, no need to put it in the fridge, it just needs to be cool-‘ish’.
Once the chocolate is cooler, add one egg at a time, whisking them into the chocolate and butter mixture between each addition. Then add the sweetener and mix together into the chocolate. A word of warning- the mix is going to get noticeably thicker when you start adding the eggs, so just be prepared for a little arm workout!
Next, add the chocolate mixture into the dry ingredients in your mixing bowl. Mix these together and scrape the bowl, making sure all the dry ingredients are mixed in thoroughly. You will be left with a thick cake-like batter, but it is so liquid that it won’t hold its shape.
Lay a large sheet of clingfilm over your kitchen worktop or table and place the batter in the middle. Wrap the batter up, I double wrapped mine to prevent leaking, and leave in the fridge for an hour to harden.
After an hour, remove your batter from the fridge and unwrap it. The mixture makes 12 cookies, but if you want to make them smaller or bigger, then that amount will change. For 12, section off the batter either using a spoon or just grabbing a handful of dough and mould/squash into a rough cookie shape with your hands. Repeat this for each cookie. This can be messy so I’d recommend taking off any jewellery!
Bake them in the oven for 10 minutes. I put mine in for 10 and they were still a tiny bit too soft when I put a skewer in, so I gave them another 3 minutes and they were perfect. Baking time will vary depending on oven strength etc. but they should be harder at the edges and still slightly soft and gooey on the inside.
Leave them on the baking trays for 15 minutes, then remove them and transfer them to a wire cooling rack. And you’re done!
I hope you’ve enjoyed reading and you give this recipe a go! I’m pleased to report they were a great success and Ed loved them! Finally a treat that we can both eat together! They’re not too spicy, but there is definitely a kick there, so you can try the recipe and then adjust as you like!
Thank you for reading and come back again for more Keto recipes soon!
Whilst at university, when I’m not studying or working, I enjoy cooking and baking to fill my spare time, and when I’m home for holidays, I enjoy sharing my cakes and sweet treats with my family. Recently, I have been experimenting with recipes that I haven’t tried before and one of those was from the Waitrose recipe magazine for Strawberry and Raspberry Viennese Whirls! It was a little messy and I was juggling five different pots and pans most of the time whilst baking four different batches of biscuits but they were sooo yummy and totally worth the work! Here is the recipe and my cooking process for these yummy afternoon biscuits!
The biscuits –
200g Unsalted Butter (needs to be very soft)
75g Icing Sugar (sifted), you’ll need extra for dusting later
1 tsp Vanilla Paste
20g Custard Powder
200g Plain Flour
1/2 tsp Baking Powder
1 tbsp Milk
The filling –
100g Unsalted Butter (softened)
1/2 tsp Vanilla Paste
200g Icing Sugar (sifted)
75g Fresh Raspberries (crushed)
1/2 tsp Lemon Juice
2 tbsp Strawberry Jam
Preheat your oven to 180° C or gas mark 4. Then, line 2 baking trays with parchment or a reusable tray liner, like this one from Lakeland. Make sure you have a shelf positioned in the middle of the oven.
Beat the butter using an electric handheld mixer for 5 minutes until it’s pale and soft. You can do this by hand, but be prepared for a work out! Add the icing sugar and vanilla paste and beat for a further 2 minutes. I chose a hand held mixer rather than a food processor so I had more control over the ingredients. Swapping to a metal spoon, use it to fold in the custard powder, flour and baking powder, adding a small pinch of salt if you wish. Finally add the milk and finish stirring the dough.
Fill a piping bag with the dough mixture using a star nozzle at the end of the bag, in order to get the swirled effect on the top of the biscuits. I put the piping bag over a medium pyrex jug so the bag stayed open whilst I filled it with the mixture. If you don’t have a piping bag, then using a sealable sandwich bag works just as well. Once the bag is full, pipe a spiral of the mix from the outward edge inwards, about 10 – 12, 5cm diameter spirals. My mixture made more than this, so perhaps I made some too big or too small, but I just ensured I had an even number of biscuits so they could pair up later on. To make the biscuits exactly the same size, find a circular shape that is the right diameter and draw around this on the baking tray liners. This may be easier if you are using paper baking parchment. This will ensure all your biscuits are the same size!
Chill your biscuits in the fridge for 20 minutes before you bake them. Once they’ve been cooled, bake your biscuits in batches of one tray at a time on the middle shelf in your oven. Bake for roughly 13 minutes, but keep an eye on them, ensuring they don’t burn; they can turn in a matter of seconds. They should be golden at the edges once done. Leave them to cool at room temperature for 5 minutes and then transfer them to a wire rack for the remaining time until fully cooled. Do not try to fill them until they are cool, otherwise the buttercream won’t set and will ooze out.
Use an electric beater to beat the butter for the buttercream for 5 minutes, again until pale and soft. Next, add the vanilla paste and icing sugar and beat again until fluffy and light. Using the same method as before, move the buttercream into a piping bag with a star nozzle at the tip. Again, a sandwich bag is a suitable replacement for a piping bag if you don’t have one.
The jam filling-
Crush the raspberries either with a pestle and mortar or just in a glass bowl with the back of a spoon. Add them to a small saucepan with the lemon juice and let them simmer for 4-5 minutes. Remove from heat and transfer to a small bowl. Add the strawberry jam and mix together. Set aside too cool. Again, don’t attempt to put the jam in the biscuits until it is fully cooled, as it won’t stay put, and you’ll have a big mess on your hands!
Filling the biscuits–
It is recommended that you don’t fill the biscuits until you want to serve them, as they can get soft and soggy overtime. However, I filled mine straight away and kept them in a tin in the fridge and they were absolutely fine. It meant they kept some structure rather than being a squashy mess!
Pipe the biscuits leaving a small border between the filling and the edge. Half of the biscuits should have jam spread on them using a teaspoon and the other half piped with a swirl of buttercream. Make sure you put the filling on the underside of the biscuits, on the flat side without the pattern. Squeeze the two halves together, one side buttercream and one half jam. Just before serving, dust with icing sugar and enjoy!
They turned out great and they were super yummy! I really enjoyed baking them as well, even though I was covered in biscuit dough at the best of times, but that’s just because I’m clumsy and am always being messy! I would absolutely recommend this recipe, and I hope you can have fun making them yourselves!
Thank you for reading and I hope I’ve inspired some of you to get your hands dirty and get baking! Have fun!
As some of you might know, my boyfriend was diagnosed with Type 1 diabetes fairly recently, and whilst he has been getting used to it and learning, so have I. One of the most crucial things I have learned is the importance of being organised.
Needless to say, when you are travelling or going on holiday, planning is key. This is no different to travelling with diabetes. It is so important to be prepared for the worst (not that it’s guaranteed that it is guaranteed to happen!). But, you have to expect it to, incase it does. A couple of weeks ago, we went camping, and to prepare for that and our holiday to Devon, I had been doing some research and reading for people’s tips and tricks for travelling and being organised. Here are some of the important things that I have picked up on. This post is not sponsored, this is mine and Ed’s genuine opinions on what has been useful and products we have found handy in practise!
You need to have enough supplies for the amount of time you are away, and longer. This includes anything that you would use daily, and anything that could help if something goes wrong. For example, a list I made for Ed included:
Other things I found useful to have are any things that you could need if something went wrong. So not only does this include extra supplies (we took double the expected amount) but also ‘non-every-day’ things, such as keytone test strips.
It may seem like overkill, but it is not fun getting to your holiday destination and realising you’ve left something behind – something that would make your holiday more comfortable. For example, Ed left his spare FreeStyle Libre sensor at home and for the weekend he had to step back in time to when he was diagnosed and get the ‘ol finger pricker out again. It wasn’t fun for anyone, least of all him. Planning for these things just makes it more comfortable more than anything.
The dreaded hypoglycaemia. ‘Tis a bitch. Unfortunately, just like 98% of the other problems in day-to-day life, ignoring it doesn’t make it go away. The more you ignore the signs the worse it gets. We took way too much stuff incase of a hypo, especially considering we were only away one night, but I didn’t want to have a situation where a lack of sugar got out of hand. Here’s what was included in our emergency kit:
Glucose juices, glucose tablets and glucose gels. These are good as they are discrete amounts of sugar and can be used to know precisely how much sugar you might need to take and how much you are actually taking. Other things included; Percy Pigs sweets (incase Ed didn’t want glucose tablets, because they are gross and horrible and mean and rank and not enjoyable at all and… you get the picture), full sugar Lucozade (again, see my previous reasoning), Caprisuns and biscuits. The biscuits acted as carbs for when we were camping, as taking a whole loaf of bread with us seemed a bit too Parisian.
Hypo supplies are so important, especially if you are going somewhere such as a festival where there might be alcohol, which can have such an impact on your blood sugar levels, causing them to drop rapidly. The earlier you spot a hypo, the quicker you can get the sugar in and the better the outcome. If you didn’t have anything pleasant, for instance you only had a glucose gel, you really don’t want to get to stage of needing to use it. I don’t know first hand because I don’t have T1D but I’ve heard from others that Glucose gel is not pleasant, and to be honest, you don’t want to be in a situation where that is your only option. But if you were, you’d be fine and have to make do! As well as hypo supplies, low carb snacks are also a really good thing to stock up on and take because it can be hard to find something that you can eat without sugar or carbs! Especially if you’re camping or abroad! Ed’s favourites include beef jerky and apple chunks with peanut butter!
Other helpful bits and bobs:
Frio Cooler Pouch
When we went camping it was very, very, very warm and insulin does not like heat. He likes it cold (Shoutout to my boy Will Byers) is true in the case of insulin and we took a Frio cooler, which I will link at the bottom for you. It is a pouch which contains tiny beads that react to water and don’t require refrigeration to keep things cold. This is perfect for something like camping, where you might not have access to a fridge!
Frio Sharps Bin Mini
Another product from Frio, is their mini sharps bins. They are super handy for on the go needle disposal, and it they can be emptied into bigger sharps bins once you get home. Trust me, I don’t mind needles floating around in my handbag, until my hand comes out looking like a pin cushion when I go rummaging for god knows what. Still, all jokes aside, these are brilliant and very cheap, well worth investing in one for those moment when you don’t want to carry around a huge yellow bin all the time. When we take the car on holiday, or visit friends and family, we tend to take a normal 1L sharps bin – it’s easier than collecting all the needles up and taking them back loose in the suitcases!
MedAngel Temp. Sensor
A really useful product, especially for hot or extremely cold holidays, such as beaches or skiing, is the MedAngel temperature sensor. Ed was bought his as a gift and it has been really useful for the above reasons! This can slip into the Frio pouch, or next to your insulin wherever it is stored, and reads the surrounding temperature, giving you a rough idea of what temperature your insulin is at. It also recognises all the different insulin brands and types as well as knowing their safe ranges, notifying you if they are dangerously hot or cold. With an app available for IOS and Android, it’s a handy gadget to have if you need it. We take a spare battery for this, even though the battery lasts years – better to be safe than sorry. Also, as I discovered only today, it has a GPS tracker, so if you lose your insulin, you can see where it was last and track it down!
As you can see from my picture, we keep it in a makeshift protective plastic bag, so when the Frio is wet, it doesn’t get damaged. If you’re interested on how I’ve done this, just google heat shrinking plastic bag videos, like the ones for keeping carrot sticks in etc. See here! They did a better job than I did! Seriously.
This comes under a term I like to call ‘Pseudo-hypo supplies’, but the Hypo Wallet is so useful for keeping the juice, tabs and gel all in one case whether you’re putting it in your bag, leaving it in the hotel room, etc., knowing it has everything ready. We keep one in the car, as well as one in my handbag so we always have something with us. The one linked from Amazon is slightly more expensive than what you can find elsewhere, but it gives you an idea of what it contains. We stock up each time we use one of the items in it so we know it is always full. We buy in bulk from Amazon, but there are other places such as online pharmacies that do the same stuff.
Finally, to keep everything together, I put supplies and bulky things in a Frio travel bag, and any food and hypo snacks in a mini cooler lunch bag. The linked Frio is a ready made travel kit, which we have bought before and the bag is really handy. The lunch bag pictured pictured is mine, and is rather girly. But hey, I’m they one carrying it!
Thank you for reading and if any of you are interested in these products and want to know more, let me know as I am considering doing a separate post for a couple of the things I listed today. I will be incorporating more posts into my blog about diabetes and how Ed and I are learning new things every day.
Stay posted for more updates and subscribe to get notifications when I post, as well as following my Instagram and Facebook! Thank you!
Also, massive shoutout to Ed who puts up with this everyday and I’m so proud of you!
MooGoo Irritable Skin Balm, the skincare ‘miracle cream’ that I introduced you guys to about a month ago, has been my go to for a month now and I want to share with you my thoughts.
Here is my skin before (left) and after (right) using MooGoo for a month. I am wearing no makeup whatsoever in either of the photos and, as you may have noticed, my hair is now blonde. This might have a tiny effect on how brunette contrasted with my skin compared to the blonde now, but I am noticing differences in my skin’s redness in general even with my hair up.
Straight away, I am noticing less all over redness, so where my face was red sort of under my skin, it added a general rosiness to my face all over. I would say this has toned down and there is more of ‘uni-colour’? over my face now.
On my forehead the redness has completely disappeared and around the lower half of my cheeks, it is also noticeably less. Around my nose, which is where I am most red, you can still see some redness, especially where I have a couple of blemishes and spots at the moment. This is the same on my chin, which is still a little red but this may be down to individual differences of this morning.
Other things to note is that your diet changes a lot of your body’s physical appearance, not just weight wise but skin quality too. I cant remember what my diet was like before but I would say as the warmer weather (or not as the rain seems to be proving) has come in, I have been eating less stodgy carbohydrates and more salads and protein. This may be having an effect on my skin. Another thing is I am still using the Medik8 Calmwise Serum every morning and every evening with the MooGoo so this could be a joint effort. However, previous to using the MooGoo I was not noticing such a dramatic difference.
One more thing to point out is that I am noticing most difference after washing my face in the morning or evening, before I reapply MooGoo and my serum. So, my suggestion for application and use is that if you have a favourite moisturiser and you still want to use this, you could use MooGoo overnight and your moisturiser in the morning as I think the effects of it are seen several hours later when your skin isn’t inflamed or irritated by rubbing oils and moisturisers all over it.
Overall, this skin cream has seriously made a difference in the quality of my skin and I have had comments on the improvement of the redness from people that I know. Unfortunately this cream doesn’t come with SPF, however, MooGoo does a suncream, anti-aging SPF cream and a moisturiser with SPF in it, so they are definitely worth looking at.
I will carry on using the MooGoo and hopefully it will continue to improve my skin as I use it more. Thank you all for reading and coming back to find out how the product performed! New recipes will be up soon (in the next week!) of cookies and cakes I have been busy making!
Anthropologie, founded in 1992 is a store which takes inspiration from around the world and combines fashion, beauty, home decor and gifts to create a quirky and stylish, personalised style for each individual. They work with small local brands including beauty products and jewellery, as well as their own range of clothing and home furnishing.
Their most recent store, in Cheltenham, opened this Friday and I popped in to look around, as well as pick up a couple of bits for myself, obviously!
I thought the store was beautiful and really nicely laid out. There was plenty of space for the many customers that were in which is a good sign, due to the fact it was opening day!
All weekend they held an array of activities and free events such as hand massages courtesy of a local beauty company based in Oxfordshire and G&T tastings!
Of course, I purchased a couple of things and I am really looking forward to using my new items! Here they are!
They have a beautiful selection of fashionable sunnies and I picked up these cat-eye tortoise shell frames. They came with a free cotton bag/case which is so handy for my handbag so I don’t scratch them!
These hair clips were in their hair accessories section and are beautiful natural shades, complimenting blonde or brunette hair. The orange and neutral beige have glitter throughout them so add a shimmer to your hair in the sunlight. I can’t wait to wear these all summer long!
These little (I say little but they’re actually rather big!) hair clips are covered in faux pearls and can dress up an outfit easily! You can use them to secure your hair off your face or pop them over some plaits to add some detail! They are on yellow gold clips which looks so summery, especially in blonde hair! These would be perfect with a summer dress and curly hair!
There is so much more to look at and I would absolutely recommend a visit if you are near the area. They also have other locations across the UK and USA, so it’s worth checking if there is a store near you! And of course, there is an online store too, so they can ship wherever you need!
What would you pick from the store? New earrings? A gorgeous scented candle? A new throw for you bedroom? Take a look at their website and get inspired for a new look this summer!
Hi everyone, just a quick post today! I have just finished first year of university, so hopefully I will be posting more frequently and maybe shake it up a bit!
Some of you may remember I spoke about the Medik8 Calmwise Colour Correcting serum and moisturiser, which I have been using and really enjoying! The serum is working really nicely to calm the redness on my skin overtime, and the moisturiser does a great job of reducing redness instantly for a temporary fix.
My boyfriend was reading through the news the other day and found an article by a gentleman who had been using chemotherapy cream, which had caused extreme redness and irritation. He was commenting on how good the MooGoo Irritable Skin Cream is and called it a ‘miracle cream’ after the results took his dry, red irritated skin back to his original condition.
Although the cream is originally used for eczema, the company MooGoo have commented on how brilliant it is that people can use it for other issues, especially when suffering from something like cancer.
I have only just received the MooGoo cream, but I will post an update after 3 weeks of applying it every evening, and I will wait for the results! I am very excited to see how it works and see if there is any difference in my skin!
Thank you for reading and I will keep you all posted with how it goes!
I recently visited London with my boyfriend, and we stayed with some of his family. I L O V E London. I would love to get a job in the city and live there. We visited some friends who live in Battersea, which is home to Northcote Road! This is a haven for not only your everyday stores and restaurants like Oliver Bonas, Franco Manca, Waitrose etc. but small independent stores selling ecologically friendly products and organic healthy foods, including the fabulous Whole Foods.
A couple of my favourites were Hamish Johnston Fine Cheeses, a small store selling so many different types of cheeses! They also sell quirky chutneys and jams, and real honeycomb (which I thought was pretty awesome!). The staff were really friendly and helpful with choosing the cheeses, adding to my knowledge about new and different cheeses!
Something else I thought was pretty cool was The Fish Stall again on Northcote Road. Although the smell was pretty shocking, especially as you don’t expect fresh fish to be on the streets of London, it was so refreshing to see fresh produce being sold.
In a smallish town where I live, or even Oxford when I am around, although there are independent sellers of meats, cheeses, cakes, beauty products etc. etc. it is no where near being on the scale London is on. I described Northcote Road as Oxford on steroids, it has everything that I love about the city, and more.
Going back to Whole Foods, we had their burritos from their cafe/food service area of the Clapham Junction store on Lavender Hill. The burritos were amazing! They were absolutely full to the brim and they had warmed the tortilla up before they begun to construct, so not only did it hold its shape a bit better but it also made the whole experience much warmer and yummier! I would highly recommend popping in to get one if you are passing a store and they offer the service. They can be taken to a local park, or just eaten as you explore the city, although I warn you, they are a little messy!
One more thing I thought was REVOLUTIONARY is The Source Bulk Foods store in Battersea. They are a brand that are all about absolutely zero waste. They sell foods and products in bulk, and you bring your containers/bags/pots etc and you pay for the product you buy. No paying for expensive packaging, and you’re saving the planet too! This place is honestly an incredible idea and I think they would do so well in somewhere like Oxford. They sell almost any dry good you can think of, as well as household cleaning products and shampoo and conditioner! You just take your pot along and you can refill it! This is something I have a good feeling is going to appear across the country (I think lots of brands will start jumping on this band wagon), so expect to start seeing similar concepts near you in the next few years!
So, honestly, I could say so much more about how much I adore London, especially smaller areas outside the city centre, but I will stop here! Thank you so much for taking the time to read my lengthy post about one (amazing, awesome, incredible) road in London, but it means the world that people are reading my content and coming back to read more!
Keep watching this space, as I talk about reusable plastic ideas and how we can reduce how much plastic we use in everyday life over the next couple of weeks. Also, check out my previous post Eat your way to Mindfulness where I tackle the topic of healthy diet and reducing anxiety!
I have been trying to spend a little less time on my phone recently and more time relaxing, away from the pressures of modern day social media platforms. I have been taking some time to myself, either reading, listening to a podcast or doing a lot of gardening with the good weather recently.
Caroline Foran, author of no.1 bestseller of Owning It: A Bullish*t Free Guide to Living with Anxiety, has begun a podcast this January: Owning It: The Anxiety Podcast. I have been listening to the odd episode here and there and from an episode in April they were discussing how important diet and healthy eating is for a healthy mind.
This I already somewhat knew, as I am very aware of the effect blood sugars have on your mood, due to my boyfriend having Type 1 Diabetes. In March 2019 I did a ‘Live Like a Diabetic’ for the month where Ed and I reduced to the minimum amount of carbohydrates and eliminated sugar from our diets. After only a month, I could feel the incredible impact that reducing artificial sugars and simple carbs (the bad ones!) has on your mood. You feel less groggy and tired – I found I was sleeping better and falling asleep faster.
Sugar in food either comes as ‘added sugar’ or ‘natural sugar’ and for a normal person’s healthy diet, there should be a balanced amount of natural sugars. Added sugars can be eaten but this should be as a treat or the odd occasion. Added sugars will have a larger effect on your blood sugar levels, and this can make you feel jittery and shaky which will contribute to feeling anxious.
That said, if you blood sugar levels are on the low side, then you might experience what is close to a ‘hypo’ (hypoglycaemia). This, again, feels very jittery and shaky, struggling to string a sentence together and feeling very dizzy and out of place. If you have ever had a panic attack, some of these feelings may sound familiar. As someone without diabetes, you are unable to experience a genuine hypo. If your blood sugars are low-ish then you may, however, begin to feel panicky and anxious. This can be controlled and negated by eating a healthy balanced diet.
So what should we be eating to balance our diets?
Fruit and Veggies:
The NHS and numerous health organisations recommend 5 portions of fruit and veg everyday. This could be all fruit, all veg, or a mixture, and the latter is probably the easier and better option. I know, however, that it isn’t easy and I can’t remember the last time I consumed 5 portions of these even once. That said, I do eat more vegetables and fruit than a lot of people my age, so as long as you are getting some form of fruit or veg at least once a day then that is a good start.
These are often described as ‘starchy’ foods and should be about one third of your daily diet. These include things like potatoes, pasta, bread, rice, etc. These are all great sources of fibre, and when choosing, try to go for wholewheat or wholemeal alternatives, such as brown rice or wholemeal bread. These will be a big chunk of where your ‘all-day’ energy comes from. As someone with anxiety, you can often suffer with a feeling of low energy or tiredness, so eating a healthy source of carbohydrates could impact this brilliantly.
Dairy is something our generation probably doesn’t eat enough of, due to the ever increasing numbers of dairy allergies and intolerances. But, soya milk and other dairy alternatives do have the nutritional values that ordinary milk would contain, so don’t panic if you don’t drink dairy milk. Other good sources are yoghurt and cheese. Be careful not to go overboard with your dairy intake though, as it can be very high in fat! Moreover, excess amounts of dairy have been linked to heightened levels of adrenaline which may lead to a feeling of higher anxiety. So although dairy is important, we need a balance.
A good source of protein can come from meat, fish, beans, pulses and eggs. I found when I cut down on carbohydrates, I replaced them with a lot of protein, as these give energy and are good at helping the body heal and repair itself. For this reason I eat protein before and after going to the gym or doing exercise, as not only does it give a slow release of energy throughout the exercise, but it helps my muscle repair after stretching them. Anxiety can be hugely helped by doing a small amount of exercise everyday. Just a walk down to the shops, or with a dog (if you have one!). Or, if you’re feeling particularly energetic, you could for for a run or go to the gym! It is recommended that everyone gets 150 minutes of moderate exercise per week, so thats about 20 minutes everyday!
Although you should try and stay away from saturated fats, like meats, dairy, butter, biscuits and cakes, as well as many others. These can be eaten (obviously!) but in small quantities and your sources of fat should come from unsaturated fats such as oily fish, nuts, seeds and healthier cooking oils. There are not too many papers linking anxiety to fatty foods, but it has been linked to heart conditions and poorer health as you get older.
Of course, there isn’t an out and out list of foods that can cure anxiety! But, I cannot stress enough that a balanced diet can help your mental health improve! Your brain and your body are linked and that means the more you take care of your body, the more it will take care of your brain!
This has been my first post for my new topic on my blog, and I hope that you have enjoyed reading and it may have given you some insight on your diet and how it might be affecting your mind and mood. I am not a healthcare professional, neither am I a dietician or a chartered psychologist (yet!) so my words are not coming from a scholarly background as such, but more experience, Caroline Foran’s book (The Confidence Kit: Your Bullsh*t Free Guide to Owning Your Fear), her podcast (which I would H I G H L Y recommend listening to, whether you have anxiety or not!) and just reading online!
Thank you again for reading, and I hope to be adding some more posts including some of my favourite recipes which I will be sharing!