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Author: vegantwins

WhiteWitch Skincare -Red Clay Face Mask

WhiteWitch Skincare -Red Clay Face Mask

So Its been a while since I tried new products and I am finally writing a review on a new brand I discovered.

WhiteWitch Skincare are an Organic and Ethical Skincare brand and an Irish company.

This is what the company says about themselves.

“We are the most ethical skincare company that exists today. We are nature lovers, doctors and artists. We make all our products using wild flowers, plants, oats and seaweed from the unspoiled coast and meadows, in front of the Atlantic ocean.
We go to great lengths to avoid the use of plastic in our packaging as we believe nature should not have to pay the price for human beauty. Our product purity and safety relies on remaining BPA free, avoiding contamination of its organic element until the end. White Witch® also ensures all products are 100% vegan and cruelty free as no animal products or by-products are used in manufacturing.

From beginning to end we handle the process ourselves. We speak to the growers, the suppliers and the local people to find the best quality ingredients harvested in the most ethical way. White Witch® is registered by The Vegan Society.”

When I saw an ad for their products I was really excited to find a company that uses no plastic whatsoever in their packaging without compromising its design. The Face mask they sent me was packaged in a cardboard box, on the inside was a cute little cotton bag that then contained the little glas jar that was sealed with a cork top.

I absolutely loved the look of it.

So I couldnt wait to try it.

So far I have used it three times.

The instructions say to mix the powder with a little water and apply evenly on your face. Then let it dry for about 15 and 20 minutes.

The first time I applied it I was in a rush, (never rush skincare guys) so I washed it off before it dried completely.

My skin felt cleaner and refreshed but I had to use it a few times right.

The next time then I did let it dry for the full 20 minutes and like with all clay masks I had to sit very still and use my facial muscles as little as possible as it starts to flake a lot. It also get very very tight and a bit itchy the drier it gets. So when I finally got to the 20 minute mark I was glad I could wash it off. 

Well it took a while. But again I think that very normal with clay masks, they are just very tough to get off.

Anyway when I did get it off, my skin was very irritated and red, but also looked really clean.

I hadn’t checked the instructions on their website and put on moisturiser straight away, which you are not supposed to do. You are supposed to “Give the skins’ own sebum glands a chance to ‘reactivate’, thereby moisturising from the inside out”. 

But my skin felt so tight I really couldnt resist, maybe because I didnt know I had to try to resist.

So thats what I did the third time. I didnt moisturise and it was very hard but after a while my skin felt normal again I did get that clean and fresh feeling like the first two times.

With regards to the longlivety of my fresh clean skin, I cant say much yet. The clean feeling hasnt lasted very long but I have very difficult skin and my pores just get clogged up so quickly.

I think Ill have to use the mask a few more times to come back with a more accurate verdict.

I will post an update once I have. If you had a different experience, please comment here or let me know on Instagram.

I will also definitely try some of the other WhiteWitch Skincare in future because I love their concept, the fact that they are organic, crueltyfree, plastic free and vegan.

 

 

 

Nutty Granola

Nutty Granola

Dont you just love granola? I havent made or had granola for breakfast for a long long time and that had to change. So I made a batch last weekend and guess what its nearly all gone.

Now Im not the only one eating it in my house. Theres also Alex the Gayola lover. He absolutely loves it. It takes him a while to chew each bite because of all the nuts but he loves it anyway.

BTW do you like nutty or fruity granola. i am more of a nut person but like the addition of fruit too. I might make a fruit version of this soon.

Like I said this is quite nutty so if you want to change it up a bit just take out some nuts and replace with oats.

Enjoy.

Print Recipe
Nutty Granola
Course Breakfast
Servings
servings
Course Breakfast
Servings
servings
Instructions
  1. Preheat the over to 180 degrees celcius. Combine all ingredints in a baking tin and bake at 180 degreeds celcius for about 20 minutes. Enjoy with oat milk and some fruit.
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Vegan Chocolate Donuts with Blueberry Icing

Vegan Chocolate Donuts with Blueberry Icing

Ah Donuts, doesnt everyone just love donuts.

I havent made them in a while so I really had to change that.

These ones are made with Your Superfoods Chocolate Lover Powder as well as Arctic Berries Blueberry powder and they are just so yummy.

Have a go try them.

 

 

Print Recipe
Vegan Chocolate Donuts with Blueberry Icing
Course Dessert, Snack
Servings
large donuts
Course Dessert, Snack
Servings
large donuts
Instructions
  1. Combine the first five ingredients and let stand for about 5 minutes.
  2. Now sieve the flours and combine the rest of the ingredients.
  3. Folds the wet ingredients into the dry ingredients and mix until well combined.
  4. Spoon into donut moulds and bake in a preheated oven at 180 degrees celcius for about 15 minutes. Let cool completely.
  5. Now mix the blueberry powder into the coconut cream and dip the donuts individually to cover. Sprinkle with crushed oreos
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Tahini Biscuits

Tahini Biscuits

Ever since I got black sesame seeds Ive been wondering what to do with them except sprinkle them on some food.

Then I got my new food processor and what did I do?I made black tahini of course. It did take a while and it didnt turn out as smooth as shop bought tahini but it was delicious.

So then I though Ive never had Tahini biscuits, so I made some.

You can find the resipe below. Enjoy.

Print Recipe
Tahini Biscuits
Course Snack
Servings
biscuits
Ingredients
Course Snack
Servings
biscuits
Ingredients
Instructions
  1. Preheat the oven to 180 degrees celcius.
  2. Sieve the flower into a bowl and add ingredients in the order above except the last almond butter and coconut oil. Mix to combine into a pastry.
  3. Refrigerate for about 30 minutes.
  4. Roll out the pastry and cut out about twenty cookies with a cookie cutter.
  5. Bake the cookies for about 20 mintes .
  6. In the meantime mix the melted coconut oil into the almond butter and let it set.
  7. When the cookies are cooled down spread the almond butter on half of the biscuites and cover each biscuit with the other half to make sandwiched cookies
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Vegan Blueberry Blackberry Lime Cheesecake

Vegan Blueberry Blackberry Lime Cheesecake

Another Cheesecake finally. I haven’t made a lime cheesecake before and paired with fresh blackberries and blueberry powder by Arctic Powders and a base made with tahini and Chocolate Lovers powder by Yoursuperfoods it is absolutely fabulous.

 Ill make it short this time I just know if you love the tanginess of limes and the fresh taste of blackberries you will love this cake!

As always please tag me on Instagram if you do try it. Id be honoured.

 

 

 

Fluffy Vegan pancakes

Fluffy Vegan pancakes

Who doesnt like pancakes right? I certainly do. And I was on the search for a delicious vegan pancake forever until I came across the fluffy recipe by thevegan8.com

I did try it out and thought it was a bit too starchy for me. So i adapted it a small bit and used Oatmilk instead of coconutmilk (just because I am not a big fan of coconut flavour in anything except on its own)

Anyway these turned out so so fluffy and delicious.

Please have a go and try them you will not regret it.

Print Recipe
Fluffy Vegan pancakes
Course Breakfast
Servings
Ingredients
Course Breakfast
Servings
Ingredients
Instructions
  1. In a large bowl sieve in the flour, corn flour baking powder and baking soda. Mix well
  2. In a separate bowl combine the apple cider vinegar and oat milk, whisk and let stand for 5 minutes.
  3. Now pour in the the milk mixture along with the maple syrup and vanilla essence into the dry ingredients. Whisk well and let stand for another ten minutes or so.
  4. Stir again and fry pancakes on a high-ish temperature in a non stick pan.
  5. Serve with berries and cashew cream.
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Chocolate Orange Cheesecake and Lemon Turmeric Cheesecake

Chocolate Orange Cheesecake and Lemon Turmeric Cheesecake

Want a cheesecake with a superfood in it? well youre in luck as I have created two very yummy cheesecakes and both feature a superfood. Whats not to like right.

 So are you an orange or a lemon fan? Or do you like both. Me for one I think I prefer lemon, although the orange one is pretty good too. So you can try both like I did and please let me know if you do. Id love to hear your opinion.

Scroll down for both recipes

Print Recipe
Chocolate Orange Cheesecake
Course Dessert
Servings
slices
Ingredients
Course Dessert
Servings
slices
Ingredients
Instructions
  1. To make the crust, place the flour sugar, butter and cacao in a big bowl and knead by hand until combined. Refrigerate for 30 minutes.
  2. Press the pastry into a tart base and bake in a preheated oven at 180 degrees celcius for about 20 minutes.
  3. Now place the rest of the ingredients into a food processor and blend until very creamy, scraping down the sides if needed. Depending on your processor this might take five to six blends.
  4. When the base is cooled down, pour the cheesecake mix and refrigerate until set. If you want to decorate with chocolate orange sandwich biscuits reserve some of the pastry and cut out biscuits. Bake for a bit shorter than the base. Also reserve some of the cheesecake mix and spread on half of the biscuits. Then sandwich them together.
  5. Enjoy
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Print Recipe
Lemon Turmeric Cheesecake
Servings
slices
Ingredients
Servings
slices
Ingredients
Instructions
  1. To make the crust, place the flour sugar, butter and vanilla essence in a big bowl and knead by hand until combined. Refrigerate for 30 minutes.
  2. Press the pastry into a tart base and bake in a preheated oven at 180 degrees celcius for about 20 minutes.
  3. Now place the rest of the ingredients into a food processor and blend until very creamy, scraping down the sides if needed. Depending on your processor this might take five to six blends.
  4. When the base is cooled down, pour the cheesecake mix and refrigerate until set. If you want to decorate with lemon sandwich biscuits reserve some of the pastry and cut out biscuits. Bake for a bit shorter than the base. Also reserve some of the cheesecake mix and spread on half of the biscuits. Then sandwich them together.
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Chocolate Fudge Nut Bars

Chocolate Fudge Nut Bars

What did I want to create with this?

I am not sure, maybe a rich chocolaty fudgy bar that’s is full of good stuff and satisfies those chocolate cravings… Maybe.

If that’s what it was, then I got it right.

I actually wasn’t a fan when I first tried the bars, I am not sure why, but all my colleagues loved them, so I thought Id share them.

If you do make them and if you do like them. Please share a photo and tag me on Instagram, Id loooove to see your creations.

Print Recipe
Chocolate Fudge Nut Bars
Course Dessert, Snack
Servings
bars
Ingredients
Course Dessert, Snack
Servings
bars
Ingredients
Instructions
  1. Place the first four ingredients into a food processor and process until well combined. Press half of the mixture into the bottom of a loaf tin lined with parchment paper.
  2. Place hazelnuts on top, pushing them in a bit. Refrigerate
  3. Now make the caramel by placing the tahini peanut butter and maple syrup into a pan and keep heating on a medium temperature and stirring until it starts thickening and getting crumbly.
  4. Take half of the caramel and mix with the other half of the nut and date mix. Spread on top of the hazelnut layer. Refrigerate
  5. Now stir the cacao into the other half of the caramel and spread again on top of the last layer. Refrigerate
  6. Pour the melted chocolate on top and freeze until set.
  7. Cut into bars and enjoy
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Vegan Lemon Meringue Pie

Vegan Lemon Meringue Pie

WARNING! This is not a healthy cake! Its full of sugar and white flour.

But on the other hand its my little James’ favourite cake and I had to perfect the vegan version of it. So here it is your treat that is to be enjoyed sparingly but nevertheless enjoyed.

Aquafaba is very temperamental so let me know how it works for you. Every tin of chickpeas could be different in aquafaba quality so maybe try different brands if it doesn’t work well at first. I had a few terrible outcomes but this one turned out perfect.

So enjoy!

Print Recipe
Vegan Lemon Meringue Pie
Course Dessert
Servings
pieces
Ingredients
Course Dessert
Servings
pieces
Ingredients
Instructions
  1. To make the shortcrust pastry mix together the first three ingredients and knead until well combined. Shape into a ball and refrigerate for about 30 minutes
  2. To make the Lemon curd filling place the juice of three lemons and sugar into a saucepan and heat until the sugar is dissolved. mix the cornflour with the cold water until dissolved and stir into the hot juice sugar mix. Stir constanly until it thickens. Now add the coconut milk, stir well and let it cool.
  3. Roll out the pastry. Grease an eight inch tart tin and press the pastry into it. Blind bake the pastry for about 15 minutes at 175 degrees C. Pour in the lemon curd. let it cool completely.
  4. To make the meringue. Pour the aquafaba into a bowl add the cream of tartar and mix at full speed until its very firm. Gradually add the sugar and vinegar and mix until very very firm peaks appear.
  5. Pipe or slather onto the now completely cool base and lemon curd and bake in a preheated over at 130 degrees C for about 45 -50 minutes or until the meringue is crunchy.
  6. Enjoy
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Raw vegan Chocolate Chilli Cake

Raw vegan Chocolate Chilli Cake

So I’ve been wanting to make this cake forever and never had the time or always forgot.

I’ve always loved the Chocolate Chilli bar by a well known brand when I wasn’t vegan and I always wanted to make a dessert that recreated that combination.

Now last week I finally made it! The Chocolate Chilli Cake. And I’ve been talking about it since…my colleagues will know all about the hunt for Birdseye chillies as well. All day Friday that’s all I was talking about. No I didn’t actually do any work but was looking for a place to buy them.  And do you know what by the end of the day I found a place only a 10 minute drive from work. Success.

Anyway some people weren’t convinced by the idea of quote “food that hurts you” combined with chocolate and some were intrigued.

So when I brought it in the following week all of them loved it. “Maria I have to say, compliments on the cake, I would never have ordered it if I had seen it on a menu, but it works so well”. Yaaaay that was the person who doesn’t like food that hurts.

The funny thing about this cake is and it is not intended whatsoever but I think that’s the combo chocolate and chilli, that you can only taste the chilli at the very last moment when the chocolate flavour is nearly gone and you get that kick, that tingles your mouth. Its unbelievable.

Please guys try it out, I think that’s my new favourite cake so id love for you to try it.

As always tag me in your recreations on Instagram, Id love to hear from you.

Print Recipe
Raw Vegan Chocolate Chilli Cake
Course Dessert
Servings
cakes
Ingredients
Course Dessert
Servings
cakes
Ingredients
Instructions
  1. Place the first five ingredients into a food processor and blend until combined and sticky. Divide the mixture between three 3 inch square cake tins and press it into the base.
  2. Now place the rest of the ingredients except the coconut oil into the food processor or high speed blender and blend until very very creamy. Add the melted coconut oil and blend again. with the chillies you might have to add them gradually depending on your spice tolerance levels.
  3. Pour the creamy mixture on top of the bases and freeze for about 3 hours. Defrost completely in the fridge before serving.
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