Aduna Moringa Mint Frozen Lemonade

Ingredients:

• 2 tsp Aduna Moringa Powder
• juice of 3 lemons
• large handful fresh mint
• 3 tsp coconut sugar
• 3/4 cup cold water
• ice

Method:

1. In a blender, combine the moringa, lemon juice, water, mint and sugar. Blend until everything has combined.
2. Add the ice and blend again until you’ve reached a uniform slushy texture. If the mixture is too thick to blend, let it rest for 5 minutes, stir by hand, and try again.
3. Pour into glasses and place a sprig of mint in each. Serve immediately.
Enjoy!
Recipe by Aduna
 

 

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Sesame & Vanilla Energy balls

These bliss balls are one of our favourite flavour combination.
The sweetness of the Vanilla Zilla goes so incredible well with the slight bitterness of the sesame seeds.
They are the perfect snack to make in advance as they will guarantee you to have a healthy and filling snack always on hand.
We love adding chia seeds for extra protein, omegas 3 and minerals but if you don’t have them you can leave them out, they will equally taste delicious!
 
Ingredients:

• ¾ cup of almonds
• 1/3 cup of white sesame seeds
• 2 tablespoons of chia seeds
• 12 medjol dates – if you can’t find medjol date you can use normal one just make sure to soak them in some warm water for at least 30 mins
• 2 tablespoon of One Earth Vanilla Zilla

For the coating (optional)

• About ½ cup of sesame seeds

 
Method
1. Simple place the almonds and sesame seeds into a food processor and blitz until you have a coarse flour. Add the pitted dates, chia seeds and the Vanilla Zilla.
 
2. Blitz again until a sticky dough starts to form (it should be sticky when pressed between your fingers). Remove the dough from the food processor and start to roll it into balls.
 
3. Roll the balls onto the sesame seeds (if using) and place them in the fridge to set for at least 1 hour.

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Skin & Tonic Summer Skin Tips

We decided to compile Skin & Tonic’s top tips for gorgeous Summer skin
Summer = sun kissed skin, beachy hair, (finally) some vitamin D, BBQs in the park and short haul flights to sunny destinations. Which is great, but we also all want to stay hydrated in the heat and rock the ‘Summer Glow’ whilst protecting our skin from city pollution and UV rays.
 

 
HYDRATE:

Keeping hydrated is is our number 1 tip all year round - but drinking enough is especially important when it’s hot as we’re all sweating more. You’re around 60% H20, so it makes sense to keep yourself topped up! Drink lots of water and herbal teas, and eat foods with a high water content, such as watermelon, cucumber, strawberries and leafy greens.
 
Make a pitcher of iced fruit water to keep in the fridge: Add some chopped grapefruit, watermelon, cucumber, strawberries and freshly torn mint for a refreshing summery drink. Try to keep a big reusable water bottle to hand at all times, especially on your desk as it can be easy to forget to drink when you’re super busy at work.
 
Water, along with a diet including essential fatty acids fish, flaxseed, avocado, evening primrose & borage oils will help to keep your skin plump & hydrated.
 
We also recommend using a light, refreshing face mist to help keep skin hydrated, like our Rose Mist! Our certified organic rose water is grown and harvested high up in the French alps - the clean, clear alpine air and good nutritious soil means pure rose water of the highest quality with a fresh, green scent. Rose water is hydrating, moisturising, anti-inflammatory, antibacterial and a natural anti-depressant, so it’s great for keeping cool and calm when you’re hot and flustered. Our Rose Mist also contains soothing, cooling Aloe Vera and plant-derived glycerin – a natural humectant that prevents loss of moisture by attracting water from the surrounding environment to your face. This all means it’s great for hot holidays and for keeping skin hydrated on the plane. At Skin & Tonic HQ we like to keep one on our desks, one in the fridge and one by the bed! Spritz liberally.
 

Feel like your moisturiser isn’t working hard enough? Try a face oil instead! Some traditional lotions and moisturisers can be low in effective ingredients and high in fillers, emulsifying agents and water. In contrast, our Brit Beauty Oil has been formulated with just 5 organic, plant-based ingredients – all included for their therapeutic properties. Borage, thistle and chia seed oils are packed full of antioxidants and omegas 3 & 6, which help to fight free radicals, minimize fine lines, reduce large pores and encourage cellular function, while uplifting neroli (orange blossom) essential oil helps aid skin regeneration. Oils are great for dry skin as they are easily absorbed, getting omegas, antioxidants, fatty acids and moisture into your skin.




EXFOLIATE:
 
Face
Exfoliating gets rid of the buildup of dead skin cells that can clog pores, flake off and turn into spots. It will keep your skin looking bright for the summer and help to keep break outs at bay.
 
Our Gentle Scrub is perfect for gently but effectively softening and cleansing, no matter what your skin type, with detoxifying French pink clay and gently exfoliating oatmeal. It also contains probiotic yoghurt powder which contains natural AHA’s that help to reduce the appearance of fine lines and wrinkles, while geranium oil is a natural astringent that helps tighten the skin.
 
Mix ½ a Tsp with warm water to make a liquid paste then massage onto damp face in circular motions before rinsing off with water and one of our 100% organic cotton face cloths - we recommend exfoliating your face once or twice a week. Or make a detoxifying mask - just combine the paste with honey and/or yoghurt and leave on for 10-15 minutes before rinsing off.
 

Body
If your body has been hiding under multiple layers of clothing for most of the year, chances are you’re probably in need of some exfoliation to reveal the bright, glowing skin underneath. As the skin on your body isn’t as thin as it is on your face, feel free to exfoliate more. Concentrate particularly on areas like your knees and elbows as these are prone to dry skin. Why not make your own body scrub at home?
 
We love this luxurious DIY Coffee Body Scrub recipe, made with just 4 ingredients that are more than likely to be in your kitchen cupboard. It’s the perfect scrub to get you up and awake in the morning, as the coffee will invigorate your skin and senses.
 
Coffee is an anti-oxidant that helps to tighten the skin, activate blood circulation and reduce redness and inflammation. Coffee also has the same PH level as our skin, meaning that it won’t dry it out or damage it. Raw sugar contains glycolic acid, a derivative of sugar cane, which helps to improve skin’s appearance and texture, as well as removing dead skin cells. The cocoa will make the scrub smell delicious but is also full of antioxidants and minerals including potassium, calcium and zinc, as well as caffeine which plumps the skin, improving the appearance of cellulite.
 
Ingredients:
1/2 cup Ground Coffee
1/2 cup Brown Sugar
1/4 Raw Coconut Oil
1 tbsp Raw Cocoa Powder
 
Method:
If your coconut oil is solid, make sure to melt it. Then just combine all the dry ingredients in a bowl, then add the softened coconut oil. Mix it all well until it looks like a scrub!
 
Feel free to vary the ingredients and quantities according to your own preferences. Try mixing with extra virgin olive oil for extra moisturising, raw honey for an even more luxurious and hydrating scrub, or just use coffee grounds on their own for a super quick fix.
 
Dry body brushing every day is also great for exfoliating your skin and getting it summer ready! Body brushing reduces the appearance of cellulite and helps to avoid ingrown hairs – especially necessary if you’re waxing! Before showering in the morning, use a soft-bristled body brush in long sweeping strokes, all the way from your toes towards your heart. This also helps to activate the lymphatic system and blood circulation.
 
Cellulite is often caused by liquid retention, so it helps to get this moving around your body by body brushing, but also move yourself! Getting sweaty is nature’s way of releasing toxins and helps with a healthy blood flow.

If you have really dry knees and elbows particularly post-winter clothing friction in lots of layers, the best time to moisturise is just after a bath or shower when the skin is still warm and damp. Natural plant oils such as coconut or almond absorb deeply into the skin for moisture that lasts longer.
 

PROTECT:
 
Make sure to protect your skin with a non-toxic sun cream. If possible, avoid some conventional sun cream brands that contain parabens (tiny plastic particles), unnecessary fragrance and ingredients like oxybenzone, a hormone disruptor. Instead, look for creams that contain zinc oxide and titanium dioxide instead – these barrier sun creams work by reflecting the sunlight, and tend to have fewer and healthier ingredients in them. The Environmental Working Group’s Sunscreen Guide is great for more in-depth information on choosing a sun cream! We like Green People’s scent free organic sun cream, and Organii’s Sun Milk.
 
Be careful to not burn your lips or dry them out in the heat. Keep your lips nourished and moisturised with our simple and delicious lip balms. Made with just Shea butter, coconut oil, beeswax and a few drops of essential oils, they’re a holiday essential! Choose from Rose, Naked, Lemon or Mint.
 
 Wishing you a Summer filled with sunshine and beautiful healthy skin, love S&T x
 

HYPERLINKS: (In order, for the red text)
 
Skin & Tonic Rose Mist:
http://ift.tt/2uGPQvJ
 
Skin & Tonic Brit Beauty Oil:
http://ift.tt/2vrD3Lf
 
Skin & Tonic Gentle Scrub:
http://ift.tt/2uGGsIm
 
EWG Sunscreen Guide:
http://ift.tt/2bht0zG
 
Green People Sun Cream:
http://ift.tt/2uGP95k
 
Organii Sun Milk:
http://ift.tt/2vrLuWA
 

 

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Strawberry Cookie Dough Chia Pudding Parfait

Although normally cookie dough is made using chocolate chips this version using strawberries is surprisingly as delicious and decadent.
By blending the almonds with dates, coconut yogurt and avocado it creates this super creamy mixture with a lovely subtle crunch. This is the perfect summer dessert or breakfast, it’s creamy and rich and yet so healthy! We love adding One Earth Rejuvenate your soul blend as it’s not only delicious but it also add lots of incredible vitamins, antioxidants and minerals.
 
Ingredients - Makes 2 servings:

For the chia layer:

• 4 tablespoons of chia seeds
• ¾ cup of almond milk

For the strawberry cookie dough layer:

• ½ cup of almonds
• 4-5 pitted medjool dates
• ½ avocado
• 1 cup of strawberries or raspberries
• 1/3 cup of coconut yogurt or yogurt of your choice 
• 2 tablespoons of One Earth Rejuvenate your Soul blend
• Almond milk to blend ( about ½ cup, use more if your blender is struggling)

Method
1. Start by making the chia layer. Ideally you want to make this the night before or 2-3 hours in advance.

2. In a bowl mix the chia seeds with all the other ingredients. Use a whisk to avoid any lumps. Whisk well until you have a kind of creamy consistency. Cover with some cling film and place in the fridge to set for at least a couple of hours or until it has reached a gloopy and jelly consistency.

3. Make the strawberry cookie dough: if you don’t have a high speed blender you might want to use your food processor for this first step. Place the almonds and dates into a blender or food processor and blitz/blend until you have a fine crumbly kind of mixture. If you are using a food processor transfer the nutty mixture to a blender and add the coconut yogurt, strawberries, avocado, One Earth blend and the almond milk. Start blending and add more almond milk if your blender is struggling. Blend until you have a fairly smooth and creamy consistency

4. To assemble: place about 2 tablespoons of chia pudding into each glass. Add few slices of fresh strawberries. Add 2 tablespoons of the strawberry cookie dough mixture and top with another tablespoon of chia pudding.

Decorate with fresh fruit of your choice. Enjoy!
Store any leftover in an air tight jar/container in the fridge for few days.






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Vanilla & Chocolate Sandwich Cookies

These cookies are just so simple and delicious you will want to make them over and over again.
We love the contrast between the sweet flavour of the One Earth Vanilla Zilla with the richness of the raw cacao and almond butter. Although they are utterly amazing as they are, if you want to take things to the next level you got to have them with a glass of creamy coconut or almond milk.

For this recipe we have used coconut flour as we love the subtle sweet texture but feel free to substitute it with ground almond. The same goes for the almond butter, any nut butter of your choice will still work perfectly.
 
Ingredients:

• 1 cup of coconut flour (you can sub it for ground almond)
• ½ cup of oat flour
• ¼ cup of almond butter
• ¼ cup of melted coconut oil
• ½ cup of coconut sugar
• 2 tablespoons of One Earth Vanilla Zilla
• 1 teaspoon of baking powder
• 2 tablespoons of almond milk

For the chocolate filling:

• ½ cup of runny almond butter (peanut butter will work as well)
• 3 tablespoons of agave nectar
• 3 tablespoons of raw cacao
• A splash of vanilla extract

 

Method
1. Start by preheating the oven at 180 degrees.

2. To make the oat flour simply place some oats into a blender and blend until they reach a flour consistency.

3. In a bowl mix the oat flour, coconut flour, Vanilla Zilla and baking powder. In a separate bowl whisk together the coconut oil, almond milk, coconut sugar and almond butter. Stir well until you have a lump free mixture.

4. Pour the wet mixture into the bowl with the flour and mix everything together first with a spoon and then when the mixture become a dough use your hands. At this point you should have a quite firm cookie dough ball.

5. Cover you’re your surface with some parchment paper. With a rolling pin stretch out the dough onto the surface and cut out the cookies with a cookie cutter of your choice.

6.Repeat the process until you have used all the cookies dough. You should have about 12-15 cookies.
 
7. Place the cookies on a baking tray lined with parchment paper. Bake the oven for 15-20 minutes or until the edges start to go golden brown. Don’t overbake them as they will go too dry.
 
8. While the cookies are baking make the filling:  in a bowl simply mix the almond butter, agave nectar, raw cacao powder and the splash of vanilla extract. Whisk everything well together until you have a creamy mixture.
 
9. Remove the cookies from the oven and let them cool down completely (very important otherwise the filling will melt) Once cold spread about 1 heaped teaspoon of the filling onto one cookie and cover it with another to make a sandwich.
 
Enjoy the cookies straight away! Or store them into an airtight container for few days.












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Bruschetta with Muhammara Spread and Chopped Tomatoes

Muhammara is a very tasty spread for breads or dip for vegetables. We enjoyed it today on baguette slices with a tomato topping.

Yield: 12-14 slices

Ingredients:

• 1 baguette, cut in slices diagonally
• ¼ cup olive oil, fro brushing the slices

for the muhammara:

• 3-4 roasted red bell peppers
• 1 cup walnuts, chopped
• 1-2 cloves garlic
• 1 tablespoon pomegranate molasses
• 1 teaspoon ground cumin
• 1 teaspoon smoky paprika powder
• ¼ teaspoon cayenne pepper
• ½ cup bread crumbs
• ¼ cup water
• salt to taste

for the topping:

• 2 large tomatoes
• 1 small onion
• pinch salt and pepper
• pinch Italian seasoning
• basil leaves as garnish

Directions:

1. Make the muhammara first. Roast the red bell peppers, or if using jarred roasted peppers, drain the peppers well.
2. When cooled, remove any blackened parts, remove the seeds and place in a food processor.
3. Add the walnuts, pomegranate molasses, cumin, garlic and smoky paprika and process to paste.
4. Add the bread crumbs and cayenne and process.
5. Add enough water to make the mixture smooth but not runny.
6. Season to taste with salt.
7. Prepare the tomato topping. Wash and chop the tomatoes and place in a bowl.
8. Chop the onion in small pieces and add to the tomato pieces.
9. Season with a pinch of salt and pepper.
10. Add a dash of Italian seasonings.
11. Heat the grill.
12. Slice the baguette and brush each side of the slices with olive oil.
13. Place the slices on the grill and toast until lightly browned.
14. Remove the toasted slices from the grill and spread each with the muhammara.
15. Spoon some of the chopped tomato mixture on top.
16. Garnish with a small basil leaf.

Related Posts:

• Bruschetta with Pears, Pumpkin and Pomegranate
• Roasted Brussels Sprouts and Grape Bruschetta
• Toasted Ciabatta Bread with Vegan Pesto, Avocados…
• Walnut Pea Spread
• Fava Bean Spread

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Intermittent Fasting

By Form’s Head of Nutrition, Dr Adam Collins. Dr Collins is an MSc, PhD in Nutrition with research interests in exercise intensity and energy balance, intermittent fasting and timing of food around exercise.
What is Intermittent Fasting?
 
Intermittent Fasting isn’t a diet per se, it’s a pattern of eating, a way to time your meals to leverage a few interesting things about human metabolism and cognition. In the research world we call it ’intermittent energy restriction’ and this sums it up nicely - you’re restricting your energy intake to certain times.
 
Why Intermittent Fast?
 
The most common reason for Intermittent Fasting is to improve body composition by losing body fat. There are other reasons though, many people and studies report increased focus and productivity. Lifestyle is also a consideration, if you’re daily fasting and not eating a morning meal (i.e. breakfast) it can free up some time which is useful if you’re rushing to work or on the school run.



How does Intermittent Fasting work?
 
At any part of the day, you are either in a fed or fasted state. As you might expect the fed state is after a meal when your body is working to digest, absorb and use the food you have eaten. This fed state lasts around four to five hours. During this time your body will preferentially use carbohydrates in the food you have eaten for energy, rather than rely on stored body fat. This is because the carbohydrates are abundant, i.e you’ve just eaten them, and because your insulin levels are higher after a meal - this hormone makes it harder to use fat as fuel.
 
About 12 hours after the meal you enter a fasted state (4-12 hours after a meal is actually called the post-absorptive state). In this fasted state your body is using the stores of energy in the body to keep everything going and relies heavily on stored body fat for energy. 
 
With our normal pattern of eating, say 3 meals day, it’s easy to see one is rarely, if ever, in a true fasted state. This is one of the reasons Intermittent Fasting is so popular and often effective - a simple shift in meal timing can shift one towards fat burning.
 
But this isn’t all, daily Intermittent Fasting can also make a big contribution to reducing the ‘calories in’ side of the energy balance equation, i.e. help you to eat less in any given day. If you think about it this is quite counter-intuitive, one would expect that by fasting for say 18 hours a day you’d be inclined eat more in the other 6 hours. Studies have shown this not to be the case - people that fast for 18 hours eat less in their other meals than those that don’t fast. Bonus!
 
How to Intermittent Fast?
 
The two most popular ways to implement Intermittent Fasting are daily or weekly.
 
Daily is really very simple, you aim to enter the fasted state every day by fasting for 16-18 hours a day and eating your meals in the other 6-8 hours. Effectively this means having your evening meal at say 7pm then your next meal the following day at say 1pm - that’s an 18 hour fast.
 
Weekly is the method popularised by 5:2 - eat your normal meal pattern on 5 days, on 2 consecutive days you “fast” allowing yourself just 500-600 on these days.
 
Both of these methods leverage the same science and thinking, which is best is really down to the individual, which will work best with your lifestyle.



By Form’s Head of Nutrition, Dr Adam Collins. Dr Collins is an MSc, PhD in Nutrition with research interests in exercise intensity and energy balance, intermittent fasting and timing of food around exercise.

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Vanilla & Figs Almond Granola

This granola has been lately our breakfast obsession whenever we are in a hurry or we can’t be bother to whiz up a smoothie or a bowl of porridge.
The flavour combination between the dried figs, One Earth Vanilla Zilla blend and almonds is just to die for. By using dried figs to create a sticky paste you don’t need to add any extra sweetener and you will also get all the goodness from this incredible dried fruit (high in calcium). We personally love adding some coconut chips (extra crunch and flavour) and some goji berries (skin loving antioxidants and a lovely pop of colour, but you can totally leave them out if you don’t have them on hand, the granola will still taste delicious.

Our favourite way of serving it is with some coconut yogurt and fresh berries.

Ingredients: Makes a large jar

• 1 cup of jumbo oats
• ½ cup of roughly chopped almonds (you can use other nuts too, I just love the combination between almond and figs)
• ½ cup of pumpkin seeds
• 1 tablespoon of melted coconut oil
• 3 tablespoons of One Earth Vanilla Zilla
• 2 tablespoons of almond butter ( for this recipe you want to use a runny almond butter as it will helps to create a silky consistency)
• 6-7 dried figs (if your figs are a bit dry make sure to soak them in some warm water for ½ an hour)
• To add after the granola has been baking:
• ½ cup of raw coconut chips
• ½ cup of goji berries

Method
1. Start by preheating the oven at 150 degrees Celsius.
2. Roughly chop the nuts. You can also use a food processor, just make sure they are not turning into flour, you still want to have quite generous size pieces.
3. In a food processor add the dried figs, almond butter and One Earth Vanilla Zilla. Blitz everything together until you have a smooth paste, similar consistency to a nut butter.
4. Place the oats, chopped nuts and pumpkin seeds. into a mixing bowl. Add the nutty creamy mixture and mix everything together. Pour over the melted coconut oil and mix again. Give it a good stir until everything is nicely coated.
5. Line a baking tray with parchment paper. Spread the granola mixture onto the baking tray using a spatula or the back of a spoon. You should have a “flapjack” kind of consistency Bake the granola for 1 hour. Every 15-20 minutes make sure to give the granola a good stir so it will bake evenly. This is very important as it will be prevent the granola from burning. If you like the granola more crumbly break some pieces off with your hands (be careful not to burn yourself!) or leave larger chunks if you like bigger clusters.
6. Remove the granola from the oven and let it cool for 20-30 minutes before adding  the goji berries and coconut chips (if using).



Store the granola in an air tight jar for few weeks.
 
 
 

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Di San Xian

This is a common Chinese meal. Di San Xian means “three things of the earth” meaning potatoes, eggplant and peppers. This is a very tasty meal. The sweetness of the tamarin is important to the dish. If you don’t have a sweet soy sauce, I would add a splash of maple syrup or brown sugar.

Serving Size: 4

Ingredients:

• 1 red bell pepper
• 1 green bell pepper
• 2-3 large potatoes
• 1 eggplant, cubed
• 2 cloves garlic, minced
• 2 tablespoons sweet tamari sauce
• vegetable stock if needed
• oil for frying

Directions:

1. Wash and cut the potatoes into medium bite sized pieces. If they are organic, you can leave the skin on.
2. De-seed and cut the bell peppers in similar size.
3. Cut the eggplant in pieces that are the same size as the potatoes and peppers.
4. Mince the garlic.
5. Put 2-3 tablespoon of oil in a large frying pan or wok.
6. Fry the potatoes golden on each side and soft.
7. Remove the potatoes from the pan and add the peppers.
8. Fry the peppers until they begin to soften, then remove from the pan.
9. Add the eggplant and again fry to golden, you may need to add a bit of vegetable stock.
10. When the eggplant has softened, add the rest of the vegetables back onto the pan.
11. Add the sweet soy sauce or tamari and the minced garlic.
12. Serve hot with the light sauce.

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Summer Dream Smoothie

Strawberry season is here, are you as happy about this as us!?

Serves 1 | 5 Minutes Prep Time
By Vega®
 
With summer holidays on the horizon, what better way to start dreaming about the beach than combining those classic British strawberries with the tropical tang of pineapple…
 
Ingredients

• 100 g strawberries, fresh or frozen
• 100 g pineapple, fresh or frozen
• 2 Tbsp lemon juice
• 250 mL plant-based drink like coconut or almond
• 1 scoop (34 g) Vanilla Vega® Essentials

 
Preparation
Add all the ingredients to your blender, blend until smooth and enjoy while dreaming you’re on a beach!

For more delicious recipes by Vega® make sure to follow them on Instagram, Twitter (@VegaTeam_UK) and Facebook! 

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5 Reasons to Use Natural Teeth Whitening

Here are the 5 reasons to use Natural Teeth Whitening: 

• Its Natural, Teeth Whitening Powder is 100% natural and free from synthetic additives, colours, preservatives, foaming agents, artificial flavours, fluoride etc.
• Their products are made in small batches with premium food grade ingredients, to ensure consistency and quality in every tub. All products are made in the UK and are covered by the highest manufacturing standards in the world (GMP & BCR).
• Natural Teeth Whitening is proven to work better than 99% of traditional teeth whitening strips and other home methods.
• Their Products work with High Purity Activated Charcoal with Calcium, Ginger Root & Sodium for added benefits to teeth and gums. These ingredients help the whitening powder to latch onto stubborn stains and allows the charcoal to remove unwanted markings and stains from teeth. 
• It leaves your mouth feeling fresh and smelling great with our added peppermint ingredients, so you end up with not just a pearly white smile, but a great feeling and taste.

 

Natural Activated Charcoal Teeth Whitening Powder By Natural Teeth Whitening Company - Teeth Whitener Kit -

Smile in Confidence



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