You may have seen on my social media that I recently took a short albeit special trip to Bangkok to view the latest Remix collection from Swarovski. I think the aspect of the collection that connected with me the most is the way it allows us to explore multiple styles without having to constantly buy or add to our wardrobes. We live in a world of consumption where the things we own never seem to be enough. Although I’m far from perfect when it comes to sustainability and conscious fashion, I’m always happy to explore ways in which I can contribute to being mindful of this….
I love a good curry! They’re bursting with flavour, easy to make (well, depending on your recipe), and you can store them in the fridge to enjoy throughout the rest of the week!
This curry is great for vegetarians and omnivores alike. Obviously, to go veggie, just omit the chicken. If you are using chicken (in any recipe), you want to make sure you’re sourcing from a farm that doesn’t use antibiotics or hormones on their poultry. In countries like the US, hormones are banned in the poultry in industry, but from what I understand, in the Philippines it is more common and legal (RA No. 1556). I sourced my ingredients from Healthy Options, where I opted for organic and the meat is hormone and antibiotic free….
For the longest time, I was sceptical of meditation. To be honest, I didn’t really know what it was. The things I used to associate with meditation were: yogis, hypnosis, levitation and some esoteric spiritual hippie movement. So I totally understood why my father once looked at me with a little suspicion and disbelief after I announced that I was going to take 10 minutes to meditate (sorry Dad)!
You see, I’m someone that needs to understand things in an evidence based context. Show me the proof. That’s not to say we can explain all things in life with science, evidence and reasoning, but it sure does help. Luckily, many aspects of meditation can be explained and measured with science.
The biggest breakthrough for me was when I read a book called “Search Inside Yourself” by Chade-Meng Ten. Now before you literally judge the book by its cover (like I did), give me a chance to explain a little further.
Meng is a former engineer at Google, who ended up switching roles within the company to run the Mindfulness Meditation Department (which was growing popular very rapidly). Trust a silicone valley tech company to have its own mindfulness department. Anyway, he writes his book in a scientific yet relatable language which is friendlier to sceptics such as myself. It was one of those books that after reading, I could no longer erase from my mind. My view of the world and what it meant to be “spiritual” changed….
I’m finally back to uploading recipes more frequently! So recently I’ve realised that I need to take a break from all the things I think I “should” be doing, and start revisiting the things I love. This website began years ago as a space where I shared my photos and recipes, and I had almost forgotten how much I enjoyed it!
My friend Bianca and I came up with this recipe after realising many people throw away their left overs of a roast chicken, which is such a waste! The bones and leftover meat can be used to make a delicious and warming broth, and/or a soup. Bone broths are particularly useful for those that need to heal an irrirated gut, as it is full of minerals and healing collagen. All the ingredients we used in this recipe were sourced from Healthy Options, so the chicken is antibiotic free and the ingredients are organic.
- The left over bones and meat from a roast chicken
- 1 tablespoon of olive oil
- 1 medium carrot, roughly chopped
- 1 medium carrot, cut to 1/2 inch cubes
- 3 stalks of celery
- 2 white onions, quartered
- 1 head of garlic, crushed
- 3 bay leaves
- 1 teaspoon of sea salt
- 1 teaspoon of peppercorns
- 1 sprig of fresh rosemary
- 8 cups of water
- 1/2 a cup of brown rice pasta
- 1/2 cup of peas
- 2 red chillies
- a bunch of cilantro
- Pick off the remaining pieces of the chicken from the bones, shred and set aside.
- Heat olive oil in a large stock pot and add the roughly chopped carrots, celery, onion and garlic and cook until soft and they begin to brown.
- Add the bay leaf, salt, peppercorns, rosemary and the left over chicken carcass.
- Pour in the water. Bring to a boil then lower the heat to simmer. Simmer uncovered for 2 – 4 hours.
- Skim off the surface from the stock every 20 minutes.
- Remove from heat and strain the stock through a sieve (makes about 3 cups).
- Cook the pasta according to the label and until al dente then set aside.
- Add ½ inch cubed carrot to the chicken stock and boil for a few minutes or until soft.
- Add the peas, elbow pasta and shredded chicken.
- Serve in a bowl and garnish with fresh cilantro and chilli.
Confession: I used to hate oats. I never understood their appeal. I thought they were bland, boring, and uninspiring. To be fair, they can be pretty ordinary if they’re not cooked in the right way. However, once I started experimenting with oats I started to appreciate them so much more. They can be cooked on the hob as a warm, hearty breakfast, or prepared the night before and garnished with your favourite topping as a delicious chilled pot of goodness!
Overnight oats are idiot proof. You can’t fail if you get the measurements correct. All you have to do is mix a bunch of ingredients and leave it in the fridge overnight! Who thought something so simple could make such a great breakfast.
In this video I’ve teamed up with Quaker to show you how to make my favourite base, and 3 different ways to top your oats in the morning. Hope you learn something new, or are at least inspired to make some yourself!
For the base
- Half a cup of quick oats
- 1 cup of coconut milk
- 1 teaspoon of honey
- 1/2 a teaspoon of vanilla essence
- a pinch of sea salt
Try these variations…
- Chopped strawberries, cacao nibs & a drizzle of honey
- Layer with mango puree (half a mango blended with 1/2 cup of water) and top with fresh mango
- Mix a teaspoon of cacao powder with the base, top with chopped banana and some granola
I’ve always been a goals-oriented kinda girl. For me, there’s nothing quite like striking a couple of things off my to-do list, or finishing a day knowing that I had been extra productive. It’s just so deliciously satisfying for someone motivated by accomplishing things. I find myself energised when talking to my friends about how we can grow as individuals and achieve all the things we want to do with our lives. So I’ve put together a list of some routines and habits which help me increase my productivity, hopefully it’s useful for you too!…
Considering all this, I shouldn’t have been surprised to read in Dr Murad’s book Conquering Cultural Stress that skincare is 80% from the inside and only 20% topical. But I was surprised at the honesty, because this was coming from a dermatologist who would clearly have a vested interest in pushing his products. I was also pleasantly surprised before my facial at the Murad Spa (in Rustan’s Makati), when I was handed some flyers with recipes I can make at home to promote healthy skin. I even joked about whether they were going to make me meditate during my facial, and guess what… there were some breathing techniques thrown in there (which were admittedly, very relaxing). I love that more people are embracing holistic wellness and enjoying the benefits!
Here are 3 of the Murad recipes that I ended up making at home. I liked these in particular because they are easy to make and the ingredients are readily available in the Philippines….
Spain. The land of tapas, flamenco and sunflower fields. And now one of my favourite countries in the world. I do not claim that lightly – those who know me well will understand how much weight that statement carries! I’m not quite sure how Spain had managed to stay under my radar for so long. I’ve spent my fair share of time in Europe, living in France and the UK, with quite a bit of travel within the region too. For some reason, I never had a strong calling to visit Spain and it’s only now that I realise how much of a missed opportunity this had been….