Guest Post: Chery’s DIY Bath Bombs

vegan skincare

Hi all!

As promised, today I’m sharing with you a guest post written by my friend Chery.

Chery’s journey to veganism led her to create her own all natural cosmetics and skincare products. Through using her own products and eating a vegan diet, she cured her own skin condition, and discovered a lot about commercial products along the way. She also makes the facewash and toner for my skincare regime, which I love. Clearly a lady with talent, I’ve told her that she should start selling them, or at least start a blog!

A few weeks ago Chery showed me how to make bath bombs, which are super simple. I’ve asked her to share the recipe here to get you started. All of the ingredients can be bought in the baking aisle at your local supermarket, and the formula is endlessly customisable. They make great stocking-stuffers, kris kringle presents, or just ‘I think you’re wonderful’ presents, which are the best kind of all! If you don’t have a bathtub, find a bowl big enough for your feet, fill it with warm water and drop one of these babies in it for an indulgent treat. Continue reading

Advertisements

Not Another Thanksgiving Feast: Chickpea-Stuffed Choko

If you, like me, aren’t American and therefore don’t celebrate Thanksgiving, you might also find that the decadent holiday recipes abounding online can get a bit distracting. While I appreciate the sentiment of Thanksgiving, it can be difficult to plan healthy meals when there are all manner of indulgent dessert recipes and pies bombarding your eyes. But never fear, I am here! While today’s post is still a delicious recipe, it’s also very, very good for you. Perhaps if you did celebrate Thanksgiving you might want to make this to balance out some of that pumpkin pie.

As I’ve mentioned previously, I’m on a mission to try new fruits and vegetables. Sometimes it’s an item that I’ve never seen or heard of, sometimes it’s an item that I love but have never been game enough to cook, and sometimes it’s an item that has a bad rap. I like giving veggies a second chance. I find that usually it’s just a matter of doing it right. Case in point, chokos.

Continue reading

Fifty Shades of Green: Golden Beet’n Barley Salad and the Basic Green Smoothie

When is a meal not a meal? When it’s missing greens of course! If you thought otherwise, I’d like to know your name and how you got in. Kidding… even if you thought meat I’d still let you read my blog. Everyone is invited to this party. Greens for all! Greens in everything! Greens forever! Greens in every shape and form and colour! Fifty shades of green! Continue reading

The Nudist Raw Foodist: gettin’ fresh with food

It struck me this morning as I sipped my green smoothie, that if I were a nudist, I would definitely become a raw foodist. Running around the jungle in your birthday suit just seems incongruous with the idea of sitting down to a roast dinner with a knife and fork, don’t you agree? In my mind it would be far more fitting to eat freshly picked fruit, while leaping from branch to branch and swinging on vines (hoo-hoo-hoo-ha-ha-ha).

While I’m not quite there yet with the whole nudist thing, or the raw foodist thing, I’m certainly partial to an excellent salad or refreshing raw soup. Continue reading

For the love all things grilled and good for you: My Grandmother’s Aubergine

In the late 1960’s, counter-top microwave ovens began to appear in the kitchens of trendy, modern families. They became the new, revolutionary and very fashionable cooking appliance. Cookbooks published at the time will tell you how to cook a ‘roast’ dinner in the microwave, a souffle, and even ice-cream! Don’t believe me? Check it out. My mum’s microwave cookbook would have you believe that anything can be made in one (it also fails to mention the high risk of lumpy custards and gravies, and porridge volcanos). Basically, the world went a little batty over the invention of the microwave oven.

The sandwich press is my microwave oven. Continue reading

The return of the food processor: Pesto Pasta Salad, Bean’n’Basil Besto, and breakfast in a wine glass

Ash’s version: traditional pasta

Hello again world! Yes, I’m alive. Apologies for the delay in posting.

Rather than attempt to post recipes twice each week, I am taking a quality-over-quantity approach. After all, these recipes must be worth repeating, and if I’m draining my creative juices and giving you less-than-amazing dishes, not only will you be disappointed, but I won’t be living up to my own standards. While blogging is important to me, if it is to reach a high standard, it has to be sustainable along with other big time-consuming priorities: working, studying and fitness. So please bear with me, and when you visit Cat’s Kitchen, expect to see a high quality weekly post. I will be only sharing the best of each week with you, which often will mean that each post will include multiple recipes.

Such as today’s. In celebration of the return of my food processor and blender, I succeeded in using each and every part of it – the blender, the big-bowl processor and the small-bowl processor. For breakfast, I made a apple, berry and coconut smoothie – satisfying and delicious. Lunch was a pesto pasta salad, two ways. Creamy, fresh and believe it or not, oil and nut free. The final recipe is a bit of a fusion between a bean dip or hummus, and basil pesto. Bean’n’basil pesto? Let’s call it a besto. Continue reading

Exhilarate your morning: Delightful Breakfast Salad

Breakfast salads are all the rage at the moment. I first stumbled across one at One Arab Vegan, who was inspired by a recipe at Choosing Raw. A quick Google search showed that it’s not just us veggie nuts who are onto it, multitudes of omnivores have jumped on the bandwagon, with salads including more traditional ‘breakfast’ ingredients like bacon and eggs.

So why the craze? Because it’s awesome. Continue reading

Waste not want not: Little Lentil Pies

(again, Mr Camera is on holidays – he’ll be back this weekend – bear with me and my iPhone until then)

The other night Ash was part of a volunteer team cooking up a feast of quiches and pies (450~?) for the homeless people in Sydney. Oz Harvest is a charity that collects leftover food and ingredients from shops and restaurants, and feeds it to the people on the street. Such a wonderful way to a) improve the quality of life for people who are suffering disadvantage, and b) reducing the ‘waste’ food we so thoughtlessly discard. Continue reading

A simple mushroom soup

One of the lovely things about serving a salad with every meal, is that it leaves freedom to simplify the ‘main’. Although personally I’m starting to think the salad is the main dish. The other night I did just that, simmering a mix of shiitake and oyster mushrooms in a simple broth of stock and garlic, punctuated with ginger and chilli. Continue reading

Dave’s Curry

Thank you all for your enthusiasm for the review of Black Velvet Gold Chocolat vegan range! I’m blown away by the response, which confirms that above all else, we just love chocolate! The entries are still open for a beautiful sample packet of the chocolates, so keep’em coming!

On the topic of things that we love, while I was busy photographing yesterday’s beautiful chocolate samples, Ash was diligently cooking up a delicious dinner for us.

In keeping with the theme of old favourites, this recipe was first introduced to us when Ash’s younger brother Dave cooked it for the family. Packed full of vegetables, absolutely moreish, spicy and touched with coconut goodness, no curry has been repeated as often. Continue reading