List of All Articles with Tag 'lifestyle'

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Turns out you can still eat meat without the carbon footprint – just make it plant-based. That’s the ethos behind Henry Firth and Ian Theasby’s new book. The duo behind the best-selling BOSH! series have released (dun, dun, dun...) Meat, which shows you how to cook delicious dishes that feel and taste like meat, but are in fact 100 per cent plant-based. After “giving veganism a whirl” for a month in 2015 (“before it was cool,” they add) – partly prompted by a desire to improve their health and partly after watching the eye-opening environmental documentary Cowspiracy – the pair made the switch permanent and launched BOSH. The rest, they say, is history – and it’s certainly a successful one. But going cold turkey (ahem) wasn’t all smooth sailing. “Initially, the main thing we missed was choice,” Theasby tells The Independent. Back in 2015, when he walked into a restaurant or a supermarket, there simply wasn’t much on offer. “In Pret, you’d get a hummus wrap if you were lucky. If you went to Tesco, you might get a really dry, crumbly falafel sandwich and that was it,” he says. But, fast forward eight years, “you walk into a supermarket today and it’s not what can I eat, but what shall I eat? Because there’s so much choice.” Theasby and Firth are the first to admit that even enduring vegans get cravings sometimes. In their new book, they say: that’s okay! Plants can be meat too. “If you think about a burger, it can made from an animal or it can be made from a plant. We accept that now,” says Firth. It might be strange to hear a vegan say that “we should celebrate meat” but “it’s got wonderful flavours, wonderful textures, but you can make it from plants, either from using vegetables or using some of those products that are now everywhere in the supermarket, which are pretty damn good.” The keyword is texture, says Theasby. “One thing that people lack when they first start eating plant-based is texture, so what we wanted to do was produce a book that was packed full of bite and chew so your mouth doesn’t miss anything when you first go plant-based. Some of the recipes in there you would not be able to guess are plant-based.” The recipes in Meat use a combination of meat alternative products and straight-up plants to achieve this. For example, there’s a section at the start that details how difficult it was to recreate bacon. Using a mix of chickepas and seitan (also known as vital wheat gluten), with flavourings like miso and colourings like beetroot, they create a kind of red and white dough that is rolled out, kneaded and cut into the shape of a piece of bacon. “It looks like bacon, it has the same mouthfeel as bacon, it’s got the same flavour profile as bacon,” says Theasby. “It’s a magic thing.” Don’t let that put you off, says Firth. “People do get a bit freaked out and they’re scared of ultra-processed stuff and of what’s in it. It’s good to read the label but it’s also good to not be scared by new things just because they’re new.” If you aren’t freaked out, however, we’ve got three sneakpeak recipes from the new book to put your mind at ease. Crispy Korean-style ‘chicken’ wings “These wings are SO crispy and delicious! Seriously, we love them. You can eat them as they come or you could push the boat out and serve them in a sandwich with a little plant-based mayo, kimchi and lettuce with a side of fries. They’d also go well with a side of rice and a little salad. Whichever way you choose, we’re pretty sure you’ll love them as much as we do.” Serves: 4-6 as a side Ingredients: For the sticky marinade: 4 garlic cloves 2.5cm piece of fresh ginger 150g gochujang 120ml toasted sesame oil 2 tbsp rice vinegar 2 tbsp light soy sauce 4 tbsp light brown sugar ¼ tsp ground white pepper For the ‘chicken’: 2 x 280g blocks extra-firm tofu 6 tbsp cornflour ½ tsp sea salt ¼ tsp ground white pepper Vegetable oil, for shallow frying For the garnish: 1 fresh chilli or a pinch of dried chilli flakes 1 spring onion A few toasted sesame seeds, for sprinkling Equipment: Fine grater or microplane Blender (optional) Frying pan Saucepan Method: Line a plate or large bowl with kitchen paper Make the marinade: Peel the garlic and ginger and grate with a tine grater or microplane. Combine with the rest of the ingredients and either blitz in a blender or combine in a bowl and stir into a nice smooth paste Prepare the chicken: Press the tofu to remove excess liquid. Tear the tofu into rough chunks about 3 x 2cm. Add the tofu to a mixing bowl along with half the marinade and fold to coat. Sprinkle the cornflour, salt and pepper into the bowl and fold to coat and combine, making sure the tofu is really well covered. Cook the chicken: Pour 1cm of oil into a frying pan and heat over a medium-high heat until the oil bubbles around the end of a wooden spoon that’s held in the oil. Carefully lower the tofu chunks into the hot oil and cook for 2-3 minutes until golden and crispy, turning them regularly to ensure a really even cook. Remove carefully and drain on a plate lined with kitchen paper. Finish the dish: Put the remaining marinade into a saucepan, bring to a simmer and cook until thick and shiny. Add the cooked tofu to the sauce and quickly fold it through to ensure a good coverage. Spoon the tofu into a serving bowl. Trim and thinly slice the spring onion for the garnish and finely chop the chilli (if using fresh chilli). Garnish the tofu with the chilli or chilli flakes, spring onion and toasted sesame seeds and serve immediately with some cold beers! Lebanese-style ‘lamb’ flatbreads with minty yoghurt “Making flatbread may feel like a labour of love but, really, it involves just a handful of cupboard ingredients and a few kneads to create delicious flatbreads that are impossibly soft on the inside with a glorious golden crust on the outside. You could serve them with anything, but we’ve stacked them high with a crumbled tempeh lamb spiced with mint, lemon and chilli, and drizzled them with a zesty mint yoghurt. “This recipe is good for 2, so if you need to serve 4 simply double everything. Deeeeelicious!” Serves: 2 Ingredients: For the flatbreads: 140g strong white bread flour, plus extra for dusting 1 tsp fast-action dried yeast 1 tsp caster sugar 1 tsp baking powder 1 tsp dried mixed herbs 1 tsp table salt 80ml lukewarm water 1 tbsp olive oil Plant-based butter, softened, for brushing For the ‘lamb’ topping: 300g tempeh 1 onion 2 garlic cloves splash of olive oil 1 tsp ground cumin ½ tsp ground coriander ½ tsp ground nutmeg 1 tsp smoked paprika 1 tsp chilli powder 2 tbsp mint jelly 1 lemon Sea salt For the mint yoghurt: A few fresh mint leaves 150g plain plant-based yoghurt 1 tbsp mint jelly 1 lemon Sea salt To serve: Handful of fresh mint leaves Handful of pomegranate seeds 1 tbsp toasted pine nuts Pinch of dried chilli flakes Black pepper Equipment: Large saucepan 2 large flat pans (or 1, and cook the flatbreads in batches) Pastry brush Method: Make the flatbread dough: In a large bowl, mix together the dry ingredients (the flour, yeast, sugar, baking powder, mixed herbs and salt) until there are no lumps. Pour in the lukewarm water and olive oil and bring the mixture together to form a dough ball (ensuring you incorporate every part of the mixture). Place the dough ball on a lightly floured surface and knead for 6-10 minutes until the ball bounces back when pressed. Place the ball back in the bowl, cover and leave somewhere warm for at least 30 minutes Make the lamb topping: Crumble the tempeh into small pieces using your hands. Peel and dice the onion and garlic. Place a large saucepan over a medium heat and add the olive oil. Add the diced onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until the onion begins to soften. At this point, add the spices and crumbled tempeh with a dash of water. Mix well and cook for 5 minutes, then stir through the mint jelly. Halve the lemon and squeeze in some lemon juice, catching any pips in your free hand. Reduce the heat to low and cook for 10 minutes Make the mint yoghurt: Thinly slice the mint leaves. Put the yoghurt in a small bowl and mix through the mint jelly, sliced mint leaves and a pinch of salt. Halve the lemon and squeeze in some juice, catching any pips in your free hand. Spoon into a small serving bowl Cook the flatbread: Place 2 large flat pans over a medium heat (over separate flames). Take the flatbread mixture from the bowl and halve it. Place each piece on a lightly floured work surface and push down using your hands or a rolling pin to create a round, flatbread shape – it should be quite thin as it will become thicker in the pan. Once the pans are hot, add the flatbreads and cook for 2-3 minutes on each side until golden all over and cooked through. If you don’t have two flat pans, cook the flatbreads in one flat pan, one at a time. Assemble the flatbreads: Place the flatbreads on 2 serving plates and brush with some butter. Spoon the lamb mixture on top of the flatbreads then drizzle over some mint yoghurt. Time to serve: Chop some mint leaves and sprinkle them over the top of the flatbreads, along with a pinch of black pepper, the pomegranate seeds, pine nuts and chilli flakes (or your favourite toppings) Orzo ‘meat’-balls “Orzo – a type of pasta – is an ingredient we don’t use very often but when we do use it, we’re always left wondering why we don’t use it more often because it’s lovely. On the subject of lovely, the inspiration for this magnificent recipe came from the queen of cooking herself, Nigella Lawson.” Serves: 4 Ingredients: For the meatballs: 20g flat-leaf parsley (including the stalks) 3 garlic cloves 2 tbsp chia seeds 600g plant-based mince 3 tbsp panko breadcrumbs 4 tbsp nooch (nutritional yeast) or grated plantbased parmesan 2 tsp sea salt 2 tsp ground black pepper For the sauce: 1 small onion 20ml olive oil 1 tsp sea salt flakes 250ml plant-based white wine 2 x 400g tins chopped tomatoes 3 tbsp tomato puree 1 tsp paprika ½ tsp dried chilli flakes 1 tbsp red wine vinegar 1 tbsp light brown sugar 2 tbsp plant-based butter 285ml cold water 250g orzo pasta To serve: Handful of fresh parsley Sprinkle of nooch (nutritional yeast) or plant-based parmesan Small bag of fresh rocket Squeeze of lemon juice Equipment: Large heavy-based saucepan with lid Make the meatball mixture Finely chop the parsley and set aside Peel and finely chop the garlic Soak the chi a seeds in a bowl with 4 tablespoons of cold water for about 10 minutes until it forms a gel Ingredients: Place all the ingredients for the meatballs into a large bowl and mix together with your hands, being sure not to overmix, as it will make the meatballs dense-textured and heavy. Make the meatballs: Pinch out pieces of the mix and form them into walnutsize balls, putting them on a clean plate as you go. You should get about 20 meatballs. Make the sauce: Peel and finely dice the onion. Heat the oil in a heavybased saucepan that’s large enough to take the meatballs and pasta. Add the chopped onion with the salt and cook over a medium heat, stirring every now and again, for about 10 minutes until softened. Add the wine and simmer for a further 10 minutes. Add the tomatoes, tomato puree, paprika, chilli flakes, vinegar, brown sugar and butter. Fill both the empty tins with the water, give them a good swill, pour into the pan, bring the sauce to a simmer, put the lid on and cook for 30-35 minutes. Cook the meatballs: Drop the meatballs gently into the simmering sauce. Bring back to the boil, turn the heat down again to a simmer, put the lid back on and simmer the meatballs for 15 minutes. Add the pasta: Tip in the orzo, stir gently and increase the heat to bring the mixture back to a bubble. Simmer for 15 minutes, or until the pasta is cooked. You will have to stir it occasionally throughout this time to make sure the orzo isn’t sticking to the bottom of the pan. Time to serve: Chop the parsley (to serve). Spoon the pasta into bowls, sprinkle with parsley, nooch and a handful of rocket, add a squeeze of lemon juice and tuck in. ‘BOSH! MEAT’ by Henry Firth and Ian Theasby (HQ, HarperCollins). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs Money-saving chilli con carne that absolutely slaps with flavour How to pimp up your instant ramen (and save money) Do it for the Gram: Speedy but spectacular goat’s cheese linguine

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With the distinct lack of sunshine we’ve experienced so far this summer, fake tan has been more important than ever for those of us who love the bronzed look. Whether you’re a seasoned sunless tanner or you’ve recently discovered the joy of the faux glow, there’s always room for improvement – and TikTok is full of advice for perfecting your self-tanning routine. Experts and amateurs alike have been racking up millions of views with their viral videos sharing best-performing products and clever application techniques. Here are five pro tips from TikTok to help you level up your DIY tan… 1. Prep your skin properly To ensure a streak-free finish, smooth skin is key. And if you really want to be thorough, your self-tan routine should start in the shower 24 hours before you apply your fake tan. Beauty influencer Aurora Lovestrand recommends using an exfoliating scrub and a body brush to whisk away any dead skin cells and leave the perfect base for tanning. 2. Try a blending brush Previously, tanning experts recommended using the leftover mousse on your tanning mitt to apply a light layer of product to areas like hands, feet and elbows. A blending brush is even better – the soft, tightly packed bristles let you deliver just the right amount of product and avoid any streaks or uneven patches. 3. Top up with tanning drops When you’ve tanned from top to toe, it’s normal for your face to fade faster than the rest of your body, particularly if you use exfoliating products or cotton pads to remove your make-up every day. Tanning expert Jules Von Hep says self-tan drops are perfect for topping up your tan in a flash. Simply mix a few drops into your usual night cream (start with three and add more next time if want a deeper shade), apply all over your face, ears and neck, and you’ll wake up beautifully bronzed. 4. Use a back applicator Do you struggle to reach the middle of your back with your tanning mitt, no matter how much you stretch and contort yourself? Beauty editor Sigourney Cantelo says a tanning back applicator is a game-changer. Pump your fave fake tan mousse into the middle of the applicator and rub it across your back to blend into those hard-to-reach areas. 5. Try tantouring your face The longer-lasting version of contouring, tantouring means using fake tan to add glow and definition to your face. Beauty influencer Elle McNamara, aka Bambi Does Beauty, has perfected her technique, using a foundation brush to apply one-hour tanning mousse to her forehead, cheekbones, jawline and eyelids. She then uses a thin brush to add ‘eyeliner’ and tantour her nose and under her bottom lip, with impressive results. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Not got the A-level grades you needed? Here’s how to get started with the clearing process Jennifer Lopez shares her beauty regime – here’s how to look after skin in your 50s 11 glorious ways to bring green into your home

Jennifer Lopez claims her no-filter, picture-perfect, bare-faced skin is down to her skincare at 54. In her video, she explains she uses her own brand serum and then puts on sunscreen, which she’s been wearing every day since her early 20s. But, what ingredients and products should we be prioritising in our 50s, to solve common age-related problems?To deal with hyperpigmentation“Once customers hit their 40s, 75% of them are concerned about hyperpigmentation,” explains Dr Ginni Mansberg, GP, skin doctor and founder of Evidence Skincare (ESK). “And that steadily increases over the next two decades. Pigmentation spots can make your skin look more aged. So, if you haven’t yet, now is the time to start thinking about addressing it. “Tackling hyperpigmentation can be tough, but the best results come from using ingredients which target a number of different processes in the hyperpigmentation chain, and healthy doses of patience. And of those processes, inhibiting tyrosinase is the most effective.”So, what is it?“Tyrosinase is the enzyme in the skin which is critical for the creation of your pigment. Hydroquinone, a powerful tyrosinase inhibitor can be prescribed by your doctor, but it can’t be used long-term and pigmentation will bounce back when you stop using it. More readily available 4-n-butyl resorcinol is effective in shutting down that enzyme production altogether.”To manage sensitivityYou may need to watch out for sensitivity, too. “At this age, most women go through or have just hit menopause,” notes Mansberg. “And what comes with this hormone change is sensitivity. Rosacea often makes an unwelcome appearance, causing flushing, redness, dilated blood vessels, and burning and stinging.“You might need to cut back on using vitamin C and alpha hydroxy acids for a bit, until your skin settles down,” she adds.For anti-ageing With anti-ageing products riddled with confusing ingredients and ground-breaking ‘new’ technologies, it can be hard to know what will work when every skin type is different.“Prescription vitamin A or tretinoin, is a super effective anti-ageing ingredient, but is often irritating for sensitive rosacea-prone skin,” she explains. But, vitamin A is still really effective for anti-ageing. “So, gentler forms of vitamin A, particularly retinol, is often touted as a tool for rosacea management. There is a small study which showed retinol combats redness and dilated red blood vessels.” To stop sun damage The sun is one of the biggest catalysts for premature skin ageing. “Sun exposure can speed up the ageing process, so sun protection is perhaps the most important part of your morning routine. Use a high-factor SPF that protects the skin from both UV rays and blue light, minimising the impact of environmental damage on your skin,” says Verity Douglas, content editor at Cult Beauty. To keep skin plump “Hydrate, hydrate, hydrate,” says Douglas. “Moisture levels start to deplete as you grow older. Make facial oil your new best friend, and slather your skin with the stuff. If you’re breakout-prone, just add a couple of drops to your moisturiser,” she explains. To protect against pollution Day-to-day life comes with all kinds of damaging pollutants to the skin, which may make you look older. Douglas explains: “Pollutants wreak havoc with cell health and efficacy, so choose a serum brimming with free radical-fighting ingredients; vitamin E, green tea, ginkgo biloba, to name a few, and wear religiously beneath your daily SPF and moisturiser. This will strengthen the skin’s natural defences, while keeping the ‘good stuff’ in, and ‘bad stuff’ out.”

Incorporating nature’s favourite shade, green furnishings feel fresh and represent a blooming of the biophilic aesthetic. Indeed, boosting your outlook by incorporating plants – we’re not just talking living greenery – can be bright and beneficial. Think flora in the shape of wallcoverings and bedding, upping your five-a-day with stylish cookware and sitting on rich velvets to suit your setting. From leafy shades to palm prints, these green gems will elevate your space… 1. Daydreamin’ Climate Change Scented Candle, £24.50 (was £35), Daydreamin’ A candle with benefits… when you want to back, this green woody scent evokes Mediterranean cypress trees, moss and earthy aromas – with five trees planted for every candle sold. 2. George Green Riverside 5-Piece Pan Set, £43 (was £65), Direct.asda These trendy sage-green aluminium pots and pans can easily be stacked and stashed away, after your verdant veggie menu has been served and savoured. 3. Russell Hobbs 17 Litre Scandi Green Digital Microwave with Wood Effect, £94.99, Russell Hobbs Blending function with flair, this Scandi-style 700-watt microwave features eight pre-set cooking menus for a host of dishes, from pizza to seafood. 4. Set of 4 Avocado Nesting Bowls, £28, Rockett St George Our favourite superfood loves happy-hour snacks just as much as brekkie time. 5. Hollis Glassware Collection: Set of 4 Wine Glasses, £28, Next Tailormade for ‘green’ wines such as sauvignon blanc, these ribbed wine glasses will up your topiary-themed tablescape. 6. Serena Dark Green Velvet Bar Stools, £199 each, Danetti Whether you’re entertaining in a dream kitchen or bijou galley, these plush velvet bar stools with quilted chevron detail will style up your space. 7. Balcony Self-Watering Planters: From left, £75; £100; £150, LSA International For low-maintenance windowsill décor, these planters will allow you to head off on holiday without the worry of how your greenery will last without being watered. Suitable for plants, bulbs and herbs, the cotton trailing cord leads water to the roots for steady moisture in the soil. Genius. 8. Serendipity Greenhouse Bespoke Mural, Green, £42 per square metre, Graham & Brown When you really want to go for it and create a wonder wall with giant grasses and fabulous foliage, your botanical garden can fit into the smallest of schemes – simply enter the width and height of your walls to customise your greenery. 9. Botanicals Ferndale Fabric Love Chair, £399.99 (was £549), SCS This sumptuous accent chair sets the scene for armchair travelling with thoughts of tropical rain forests and jungle-themed holidays. 10. Bobbi Beck Flora Vintage Tropical Wallpaper, White, £75 per roll, Bobbi Beck Another way to imbibe a tropical paradise, this flora wallpaper is showstopping enough to be framed – so you don’t have to limit yourself to a feature wall. With clever use of mirrors, this bold design ensures your love of living things is planted firmly in your home. 11. Moorland Flora Black Duvet Cover and Pillowcase Set, from £24 (double), to £32 (super kingsize), Dunelm When it comes to rewilding your bedroom, these beautiful wild flowers set against a black background, with contrasting red piping, will make every bed the ‘best in show.’ Part of Dunelm’s Natural History Museum collection, the cotton/poly blend offers comfort and style. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live What can you actually do to help prevent cancer, as 12% believe coffee is carcinogenic? A-Level results: How to be the emotional support your teen really needs These are the cheapest school uniforms on the high street – according to Which?