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It's not a Diet, It's A Lifestyle! By Ursula walsh

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Homemade Natural Sweetener

October 25, 2016October 25, 2016

Guys this very simple sweetener is very easy to make, is 100% natural and you can use it on:coffee and teaoatssmoothiespancakeson toast with almond butter (yummy!)to sweeten up greek yogurt on waffl…

Source: Homemade Natural Sweetener

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Last weekend we had the best time camping outside our house thanks to @adorabell_glamping who hires this tents for parties and sleep over and they are absolutely fabulous! She also has the fire 🔥 pits for toasting the marshmallows and have the full camping experience! My boys loved it! (#gifted) Ps. Check Annabelle imitating me with the phone holding it like taking a selfie 😂🙈)
Cauliflower Hummus 😱💕 Ingredients: 1 medium cauliflower 2 tablespoons tahini Juice of 1 lemon Sea salt Pepper Pinch of paprika 2 tablespoons Olive oil 2-3 tablespoons of water Method: Place cauliflower on a bowl add a drizzle of olive oil, sea salt, pepper and paprika. Rub them all well. Place on a tray and roast for 20-30 minutes at 180 degrees. Until they are a bit brown Place the cauliflower on a blender/food processor add juice of one lemon, tahini, 2 tablespoons of olive oil, drop of cold water and blend. (Add as much water as you need to adjust desire consistency) To garnish add extra dash of olive oil and some dry parsley. Enjoy!
Butternut Squash and pumpkin seed bread 🍞 I have a few years making this bread and it’s delicious 😋 big hit with the boys. We had it with cauliflower hummus (sharing recipe tomorrow) and a bowl of soup. My anti vegan husband brought some chorizo to have with the bread and hummus 😂🙈 it was all delicious 😋 its super easy to make you’ll have in the oven in less than 20 minutes Ingredients: 300g plain flour 100g self raising wholemeal flour 1 teaspoon baking soda 1/2 teaspoon salt 130g grated butternut Squash 30g pumpkin seeds 300ml buttermilk Method: Pre-heat oven at 180 degrees Celcius 1. In a bowl place the flour, bicarbonate, salt, butternut squash and pumpkin seeds 2. Make a hollow in the middle of the bowl and pour the buttermilk (make sure you shake it before using) 3. Mix it with your fingers until all ingredients are combined 4. Place some flour on a surface and roll it into a circle. Place it i to a tray previously lined with grease proof paper. Do a cross in the middle with a knife 5. Bake for 40 minutes or until bread has a nice brown colour 6. Cool it down before slicing. Enjoy!
Quinoa & black bean Soup Ingredients: A very complete meal in a very simple recipe. 2 carrots 1 red onion 1 red pepper 1/2 cup of quinoa 2 cans of black beans 500ml passata 500ml stock 1 teaspoon of paprika Handful of parsley Method: 1. Chop veggies do desire size 2. Sauté them for about 15 minutes or until is onion is translucent 3. Add the passata and the stock and bring it to the boil 4. Add the paprika, parsley and season to taste 4. Add the black beans and quinoa and bring heat to a simmer. Let it cook on low for 20 minutes or until quinoa is cooked TIP: rinse quinoa before using to get rid of that “bitter” taste sometimes it has
Vegetarian Lasagna 😍 Ingredients: 2 cans of green lentils or 400g if bought dry 1 jar of passata (700ml) 1 onion 2 carrots About 10 mushrooms 1/2 courgette 2 garlic cloves 1 stock cube Fresh basil Sea salt Paprika Tub of mascarpone cheese 6 sheets of lasagna Method: Method: 1. Chop up your veggies 2. Sauté all the veggies 3. In the meantime If you bought your lentils dry cook them in 500ml of stock 4. Drain and add lentils to the sautéed veggie mix 5. Start ensamble your lasagna: Add half of the lentils mixture Cover with 3 lasagna sheets Spread some mascarpone cheese Repeat Add a few tomato slices on top, brush them with olive oil so they don’t dry up. Bake your lasagna for 30 minutes at 180 degrees Celcius. Slice, serve and enjoy
LOVE you Mayo! LOVE you Wesport. We will definitely be back! . Thanks againg to @castlecourt_hotel for an amazing family break we will never forget ♥️ #hotelcollab #wesport #lovewesport #ireland #discoverireland
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