KITCHENWARE:
White bowls & plates: nonliving.com
Pasta bowls:
Mugs:
Matcha whisk:
Pans:
Pot:
Wok:
Kettle:
Toaster:
Glasses:
S&P mills:
Herb pots:
DISCOUNTS:
Free Travel Cup with Millo blender purchase using code JESSICA (add Travel Cup to cart before checkout) {gift}:
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): & (ROW):
20% off Evolve Beauty vegan skincare:
20% off Dame sustainable period products with code JESSBEAUTICIAN:
£10 off UpCircle vegan beauty (UK):
£10 off Stripe&Stare sustainable underwear:
Free samples with Bird&Blend orders:
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MUESLI-YOGHURT BOWL
Dorset Cereals Simply Delicious Muesli {gift}:
Alpro vanilla yoghurt
Smooth cashew butter:
Strawberries, raspberries & blueberries
Pumpkin seeds
TOMATO & HERB LENTIL SOUP
1 tbsp oil
1 white onion, very finely chopped
2 cloves garlic, minced
1 tsp paprika
1 tsp each fresh rosemary, thyme & sage, finely minced
1/3 cup tomato puree
1 tin brown lentils:
500ml veggie stock:
Salt & pepper
Add the onion to a pan on a medium heat, then add in the garlic and sweat them off. Add in the paprika, herbs and a good pinch of salt, turn them through then add in the tomato puree. Stir that through before adding in the lentils then pour in the vegetable stock. Season well to taste with salt and pepper. Serve with more fresh thyme on top.
Rhythm 108 Cookie:
Bird & Blend Pure Grade Matcha:
Bird & Blend Ice-Cream Matcha:
SOY MINCE & RED PESTO LASAGNE
Written recipe here:
SILKY SALTED CARAMEL CHOC POTS
Written recipe here:
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Disclaimer: This video is not sponsored.
{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.
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