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Dry skin is common during winter, and can give your skin a worn out appearance. Excessive dryness can be irreversible if not treated, and can sometimes lead to eczema or dry skin. Sky dryness occurs when your skin us unable to retain moisture, so is common when there is less moisture/humidity in the air. Dry […]
DIY facemask recipe for dry skin Read More »
This hazelnut milk has a beautifully smooth texture, perfect for hot chocolates and turmeric lattes. It lasts really well, and has such a unique flavour. Almost an earthy but sharp flavour with a creamy consistency. You can soak your hazelnuts ahead of time – I try and do this if time allows – or you may
Roasted Hazelnut Milk Recipe – by Olivia Scott Read More »
The secret to this beautiful recipe is the dressing. You can switch out the vegetables for ones you have in the fridge or in the garden. Enjoy! Ingredients 1 cucumber, peeled and sliced into thin strips 3 carrot, peeled and sliced into thin strips 1/4 red cabbage, shredded 3 zucchini, peeled and sliced into thin
Rainbow Thai Salad by Olivia Scott Read More »
Fig season is here, and it is so lovely using these beautiful fruits in recipes that combine other seasonal winter veggies like in this instance, a variety of beetroots. The creaminess of the fig works well with the crunchy zest of the beetroot, and teams with the citrus perfectly. It is the perfect accompaniment or side
Beetroot, Fig & Orange Zest carpaccio by Olivia Scott Read More »
During warmer seasons, we crave light, fresh, tasty breakfasts. That’s why we have chosen to share this recipe from Olivia Scott’s cookbook The Raw Kitchen. “This breakfast has an abundance of nutrients. The nuts and seeds are soaked overnight in order to activate the properties of these ingredients and create live enzymes which aid in digestion,
Bircher muesli – Olivia Scott Read More »
SPINACH AND CHLORELLA CREPES WITH PICKLED BEETROOT, MINT & CUCUMBER CHUTNEY, AND PINENUT & ROSEMARY FETA By Olivia Scott from The Raw Kitchen Makes 8 pancakes I love these pancakes as a weekend lunch, when I have friends or family coming over and want to create that entertaining, shared dish vibe. Leftovers (if any!) can
Spinach and Chlorella Crepes by Olivia Scott Read More »
I’ve been making variations of these tender, flaky scones for a few years now, with small tweaks here and there. On this occasion, I’ve combined wholemeal flour with coconut yoghurt, gooey dates and a touch of lemon. There are so many ways to have fun with this recipe. Next time, I’d like to try prunes,
DATE, LEMON + COCONUT YOGHURT SCONES by Eleanor Ozich Read More »
“Melt in your mouth quinoa porridge made extraordinarily creamy with coconut oil, almond butter and homemade cashew milk. I added sweetness here with a touch of cinnamon, vanilla bean, and glistening fruit. This recipe is lusciously nourishing, just as porridge should be.” – Eleanor Ozich from Petite Kitchen TOASTED QUINOA PORRIDGE WITH ALMOND BUTTER AND BERRIES
Toasted Quinoa Porridge with almond butter & berries – Eleanor Ozich Read More »
Serves 5-6 Panzanella is one of those fantastic stand-alone salads, with serious robust flavours. It’s a great way to embrace the end of season tomatoes, when they are soft-skinned and beautifully ripe. I’ve added lentils to make the salad a little more substantial, and a small handful of roasted seeds for a toasty crunch.The salad
Panzella with Oregano & Anchovies Read More »
Tossed with finely sliced basil, extra virgin olive oil, lime juice and honey, this glistening strawberry salad is a unique and quirky mix that somehow works very well together. If the strawberries you come across aren’t perfectly plump and sweet, you might consider using another soft berry or fruit that’s in season. It’s simply beautiful
Strawberry Salad with Basil + Greek Yoghurt by Eleanor Ozich Read More »
