Wednesday, 1 July 2015

Boiling point


I am SO feeling boiler suits at the moment. There are très chic khaki versions available virtually everywhere, but this dark denim style was calling to me - particularly as it has the letter "A" emblazoned all over it! Was it made just for me? I like to think so. 

April xx

Sunday, 28 June 2015

Recipe: Raw Vegan Mint Slice Slice

Raw, vegan treats are my jam, and if you follow me on Instagram, you'll know that I post a lot of photos of my clean creations! I receive oodles of comments asking for recipes, which is kind of easier said that done, due to how complicated some of the recipes can be and the fact that, well... There are no recipes. I got the building blocks from various raw vegan websites and then ran with them, inventing my own delicious delights. I don't measure anything and I taste as I go (frequently, because YUM), so please keep in mind that the amounts below are approximate and should be adjusted to your own taste as you're cooking. 
I call this one "Mint Slice Slice" because I started out making a healthy version of Australian Mint Slice cookies (which are painfully time-consuming, due to the forming and coating of multiple individual patties) until one day I just slapped it all in a brownie tin, slice-style, and it was even better! Without further ado...

Mint Slice Slice

Mint layer
1 cup raw cashews (you can also mix in almonds, brazil nuts, seeds, etc.)
1 cup shredded coconut
3 TBS coconut oil
3 TBS agave syrup/maple syrup/brown rice syrup/coconut syrup
A few drops of peppermint oil
A pinch of Himalayan pink salt

Chocolate layer
1 cup cocoa powder (or cacao powder, if you want it to be legit raw)
5 TBS coconut oil
4 TBS agave syrup/maple syrup (I'm not sure why, but agave syrup works best for this part)
A pinch of Himalayan pink salt
A pinch of cinnamon
A pinch of cayenne pepper

Unless you're somewhere very hot and your coconut oil is already in liquid form, start by scooping all of the required oil into a bowl and placing it over a small pot of simmering water on the stove. Stir occasionally until it melts and DO NOT get any water in this bowl or the recipe won't work/your life will be over/etc.
Grind the raw nuts in a food processor and then add the rest of the mint layer ingredients (add more sweetener/peppermint oil to taste). Spoon into a brownie pan lined with baking paper, smooth it all out and place the pan into the freezer to set.
Next, the chocolate layer. This stuff is the base of almost every treat I make. It is also the biggest jerk. You'll need to wash your food processor (since you've just made your mint layer) and then dry every single part of it completely. I'm not kidding - it must be BONE DRY. If a single drop of water (or even a licked spoon) touches this chocolate, it will separate and be completely ruined.
Place all of the chocolate layer ingredients in the food processor and quickly pulse a couple of times, then scrape down the sides (the cocoa/cacao powder will have dusted up everywhere) and briefly mix with a dry spoon. Now get this deliciousness all over the top of your mint layer, sprinkle a little more Himalayan salt over the top (optional) and place the pan back in the freezer for at least 30 minutes before slicing it up and smearing it all over your face (or whatever your preferred eating method may be).
Don't forget to lick dat chocolatey food processor bowl and if you have any leftover chocolate, you can spread it on a baking paper-lined cookie tray and freeze that baby for a little extra treat.

And that's it!

Let me know in the Comments how you all go with this one and please tell me if you found that you needed more or less of any ingredients so I can adjust the recipe - as I said, I've never actually measured anything!

Bon appetit, babes.

April xx

Thursday, 25 June 2015

Dat new new

Quick selfie after shooting a new set of acting head shots! Although head shots are always inherently a little cheesy, I'm really happy with the results and can't wait to share them with y'all!

April xx

Tuesday, 23 June 2015

Shades of grey

BOOTS: River Island  |  SUNGLASSES: Ray-Ban  |  WATCH: Tag Heuer

Thanks to the popularity of boyfriend jeans, there is now a whole lot of slim pant hating going on. The movement appears to be emanating from regions of the world currently experiencing summer (unlike us chilly Australians) and I simply cannot comprehend spending the rest of winter rocking a low-slung waistband and rolled up cuffs - my little ankles would freeze! As cool as these more relaxed shapes are, slim-fit pieces like skinny jeans and fitted leather pants are wardrobe staples, helping balance a diaphanous or loose-fitting top, popping perfectly into a pair of classic black riding boots and, my personal favourite, keeping you warm and buttcrack flash-free with a flattering mid-rise waistband.
I for one have no immediate plans to eliminate these beloved basics from my closet! What do you think? Do baggy boyfriends jeans carry you through various seasons and dress codes with ease?

April xx