5-minute healthy, vegan & very mediterranean bruschetta recipe with chickpeas. Leave out the bread or use gluten-free bread to make it gluten-free. Perfect as a clean eating or detox snack and also great for your skin, as it's loaded with antioxidants, anti-inflammatory and detoxifying agents. Plus it's super delicious and easy.
This autumnal craft idea from 6th Street Design School is simple, cheap and looks GREAT! The leaves are so pretty and shimmery, without feeling too ‘homemade’. You could hang yours across a fireplace, or maybe along the wall by some stairs. Once you’ve assembled all the supplies it should only take about ten minutes to [read more]
Squash and ricotta pasta bake Added in two red peppers and roasted them with the butternut squash; added in large onion & chilli flakes with the garlic. Used 3 very generous tbsp ricotta. Added in 80g chopped kale (which worked well) The sage leaves on top were delicious - use lots. Next time: use a very large butternut squash, add in even more veg, e.g. courgettes &/or mushrooms. I served it with steamed broccoli, but salad or green beans might be better.
Preheat the oven to 180ºC/350ºF/gas 4. Leaving it in the box, score around the top of a 250g Camembert about ½cm in and cut off the top layer of skin. Finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips. Drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes, or until gorgeous and oozy in the middle.