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Showing posts from March, 2020

Jasmine’s 6 Ways to Connect to Nature This Spring

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After a long winter season spent indoors, I couldn’t be happier to see the spring in full swing and summer firmly on its way. Spring is a really magical time of year, and an important transition period according to the ancient philosophy of Ayurveda. Spring is the season of new beginnings and growth, easily visible as bulbs start to appear after many months’ rest underground. Thanks to the warmer days and longer evenings, it’s also the perfect opportunity to immerse yourself in nature at a time when many would say it’s at its most beautiful, and definitely at its most inspiring. Ahead of Earth Day on 22nd April, I’m sharing some of my go-to practices and daily habits that help me tune into Mother Nature and bring me back into balance if I’m feeling overwhelmed or disconnected. Walk barefoot Imagine it — warm sand or cool pebbles underfoot, or the feel of fresh dewy grass. It’s pure bliss, isn’t it? In Ayurveda, this practice is known as “earthing,” and modern science has proven its

Beetroot Quinoa Risotto

How To: 1. Ideally soak the quinoa overnight or for 8 hours in double the volume of filtered water with a pinch of salt. Drain and rinse thoroughly before cooking 2. Preheat oven to 200˚C/180˚C fan assisted/gas mark 5. Wash and quarter the beetroot. Roast for 30 – 40 mins until tender (we use a knife and fork to handle the beetroot to avoid pink fingers or wash your hands immediately to avoid a pink stain!) 3. Meanwhile, peel & finely dice the onion(s). Peel & finely chop, grate or crush 1 large or 2 smaller garlic cloves. Wash the thyme, pick the leaves off the stalks 4. Wash the celery. Finely dice it. Heat the butter in a pan over a medium heat. Add the onions and fry until softened for 8 mins, stirring occasionally 5. Add the garlic, thyme and celery to the pan. Fry for 30 secs. Add the quinoa. Squeeze in the juice from ½ the lemon. Add 600ml of water. Turn up the heat to bring to the boil, then turn down to a medium simmer. Leave to cook for 12 -15 mins until the quin

Beetroot Quinoa Risotto

How To: 1. Ideally soak the quinoa overnight or for 8 hours in double the volume of filtered water with a pinch of salt. Drain and rinse thoroughly before cooking 2. Preheat oven to 200˚C/180˚C fan assisted/gas mark 5. Wash and quarter the beetroot. Roast for 30 – 40 mins until tender (we use a knife and fork to handle the beetroot to avoid pink fingers or wash your hands immediately to avoid a pink stain!) 3. Meanwhile, peel & finely dice the onion(s). Peel & finely chop, grate or crush 1 large or 2 smaller garlic cloves. Wash the thyme, pick the leaves off the stalks 4. Wash the celery. Finely dice it. Heat the butter in a pan over a medium heat. Add the onions and fry until softened for 8 mins, stirring occasionally 5. Add the garlic, thyme and celery to the pan. Fry for 30 secs. Add the quinoa. Squeeze in the juice from ½ the lemon. Add 600ml of water. Turn up the heat to bring to the boil, then turn down to a medium simmer. Leave to cook for 12 -15 mins until the quin

Melissa’s Cupboard Cooking Recipes

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Cooking from my cupboards is absolutely one of my favourite ways to soothe my worries. And now more than ever is it time to dig around in our cupboards and use the ingredients we’ve probably already got to make something delicious and waste-free. So keep scrolling for 6 recipes using store cupboard staples or freezer favourites that, like you, might need some love right now. Including 2 of the best working from home snacks! These can all be doubled, frozen and saved for another day! Also, if you’re not sure what to cook from the ingredients you have at home, you can type in an ingredient in  my website search bar  (top right of the homepage) and lots of recipes will come up which might tickle your tastebuds! If you need a bit of guidance on how to even start sorting your cupboards and cook money-saving meals from what you’ve already got then  read here   for my top tips. ANY BEAN ANY LENTIL CHILLI Got a few tins of beans and lentils to use? Anything goes here and this makes e

Melissa’s Cupboard Cooking Recipes

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Cooking from my cupboards is absolutely one of my favourite ways to soothe my worries. And now more than ever is it time to dig around in our cupboards and use the ingredients we’ve probably already got to make something delicious and waste-free. So keep scrolling for 6 recipes using store cupboard staples or freezer favourites that, like you, might need some love right now. Including 2 of the best working from home snacks! These can all be doubled, frozen and saved for another day! Also, if you’re not sure what to cook from the ingredients you have at home, you can type in an ingredient in  my website search bar  (top right of the homepage) and lots of recipes will come up which might tickle your tastebuds! If you need a bit of guidance on how to even start sorting your cupboards and cook money-saving meals from what you’ve already got then  read here   for my top tips. ANY BEAN ANY LENTIL CHILLI Got a few tins of beans and lentils to use? Anything goes here and this makes e

Jasmine’s Sustainable Clothing Line With Needle & Thread

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I quickly realised when I started to really look into food as medicine over 20 years ago that food, and how and when you eat it, is not the be all and end all when it comes to wellbeing, though it is of course a very important factor and a brilliant place to start. Taking a holistic approach to purchases outside of food can also be applied to everything we consume — and we’ll feel all the better for it. Shopping for clothes in recent years has been in the spotlight, and for good reason (do we have anything we can link to on our website?). the clothing that we wear, and the way we choose to purchase, the companies we support and their impact on our communities and the world. In that spirit, I recently announced some very exciting news: the launch of my first fashion collection. created with responsibly and recycled materials, in collaboration with Needle & Thread ! Dubbed the Elemental collection , it’s made up of 23 pieces inspired by the five universal elements and the chakra

Jasmine’s Sustainable Clothing Line With Needle & Thread

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I quickly realised when I started to really look into food as medicine over 20 years ago that food, and how and when you eat it, is not the be all and end all when it comes to wellbeing, though it is of course a very important factor and a brilliant place to start. Taking a holistic approach to purchases outside of food can also be applied to everything we consume — and we’ll feel all the better for it. Shopping for clothes in recent years has been in the spotlight, and for good reason (do we have anything we can link to on our website?). the clothing that we wear, and the way we choose to purchase, the companies we support and their impact on our communities and the world. In that spirit, I recently announced some very exciting news: the launch of my first fashion collection. created with responsibly and recycled materials, in collaboration with Needle & Thread ! Dubbed the Elemental collection , it’s made up of 23 pieces inspired by the five universal elements and the chakra