Stock up on strawberries this summer

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Go into any supermarket at the moment or drive through local villages and strawberries are the star of the show.

As well as tasting amazing, the humble strawberry is packed with packed with antioxidants, vitamins and minerals and they are sodium, cholesterol and fat free.

You can of course eat straight them from the box with cream and add to packed lunches, but you can also create a strawberry treat that will have your taste buds tingling.

Strawberry Smoothie

This smoothie is a great ‘on the go breakfast’ or as healthy afternoon treat that will keep you away from the chocolate.

For two large glasses, you will need:

1 ripe, sliced banana
1 cup of strawberries
1 cup of blueberries
1 red apple, peeled and cored
1/2 a cup of coconut water
3/4 of a cup of organic Greek yogurt
1/2 a teaspoon of honey (optional)
4 ice cubes

Place the banana, strawberries, blueberries, apple, and ice cubes into a blender and whizz for 30 seconds. Next pour in the coconut water, yogurt, and honey, puree until smooth then enjoy.

Strawberry Crumble

Bear with us on this because we know it sounds a bit odd but it tastes great. For one family sizes crumble, you will need:

350g of clean, halved strawberries
3 sticks of rhubarb, cleaned and chopped
85g of plain flour
50g caster sugar
25g ground almonds
50g unsalted butter, chopped into small cubes
¾ of a cup of pecans and hazelnuts, chopped
Grated zest of one small orange
Ground cinnamon

To make:
Heat your oven to 200C/fan 180C/gas 6.

Cook the strawberry and rhubarb mixture over medium for 3-4 minutes, stirring frequently, until the chunky mixture is syrupy and place in a pie dish.

Mix the flour, sugar and ground almonds together then add the butter and rub together until you have rough crumbs. Stir in the orange zest which will offset the taste of the strawberries and rhubarb wonderfully.

Spread the crumble topping over the fruit, then sprinkle with the copped nuts and cinnamon.

Bake for 25 mins until golden and bubbly and once cooled serve with ice cream or custard.

Strawberry Jam

There is something so special about strawberry jam, especially when it is homemade. This great, easy to make recipe tastes amazing with everything from freshly buttered toast to warm scones but be patient as it is a fiddly job.

You will need:

1kg of washed, hulled strawberries
750g of jam sugar
The juice of one lemon
A jam pain
A pasty brush
A preserving or digital thermometer
A selection of jars and lids, wax discs, cellophane circles and rubber bands
Labels

Prepare the strawberries by wiping them with damp kitchen paper so the fruit won’t absorb lots of water. To hull the fruit simply cut a cone shape into the strawberry and remove the stem. If you have any large berries, cut these in half.

Place the strawberries in a bowl and gently toss them in the sugar. Leave then uncovered at room temperature for 12 hours, this is often best done overnight and by doing this, hopefully the fruit won’t disintegrate too much and will keep its bright, beautiful colour.

Tip the strawberry mixture into a preserving pan along with your lemon juice. Set the pan over a low heat and cook really, really gently.

If any sugar stays on the sides of the pan, dip a pastry brush in hot water and brush it into the liquid.

When the sugar has 100% dissolved, turn the heat up so the jam starts bubbling and bring it to the boil.

Boil for around 10 mins or until the jam has reached 105C (this is why you need the preserving or digital thermometer) and then turn the heat off.

Use a spoon to skim any residue from the surface of the jam.

Leave the jam to settle for 15 mins and meanwhile, sterilise your jars.

Gently ladle the jam into the jars, filling them just below the rim. Place a wax disc on top of the jam, this prevents mildew forming, then cover with a lid or cellophane circle and elastic band.

Label the jars, adding a date, and while you can store for up to one year, but we are sure your jam will be be eaten way before that.

Team Pure-Beauty

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Don’t let hay fever get you down

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The sun is shining, the sky is blue, off the shoulder dresses are on trend and everyone is happy.

Well, nearly everyone.

With an estimated one in five people suffering with this common allergic condition during their life, summer can be unbearable for many.

In a nutshell, pollen from grass, flowers, plants and trees can cause sneezing, runny or blocked nose and itchy eyes and it can be both painful and frustrating as there is no known cure.

Of course, the most effective way to keep hay fever under control is to avoid pollen exposure. This, however, it’s difficult and impractical, so we have some tips and tricks to help keep it at bay so you can enjoy your summer as much as everyone else.

Medicines
Hay fever can be controlled with conventional, over-the-counter medicines on sale at your chemist. Antihistamines help prevent allergic reactions and corticosteroids ease inflammation and swelling. If you try these and they aren’t helping it is worth speaking to your GP to see if prescription medication is needed.

Diet
Eat organic food where possible as this helps avoid pesticides and additives. Low-allergen foods such as brown rice, quinoa, broccoli, cabbage, sweet potatoes, leeks, peas, pears, apples and papaya are all good options and of course will aid general peak health.

Mushrooms
Mushrooms aren’t just for breakfast and can really help regulate the immune response. A good quality organic extract from Reishi mushrooms is a good option and worth investing in if you are serious about dealing with hay fever for once and all.

Drinking
Keep your water drinking up and reduce your alcohol intake. Beer, wine and spirits all contain histamine, which is the chemical that sets off allergy symptoms in your body so as well as making you more sensitive to pollen, alcohol also dehydrates you, making your symptoms seem worse.

Wash your hair
Did you know pollen can stick to your hair? Well it can and when you go to bed it transfers to your pillow and will affect you as you try to sleep. If you have been out for the day, it is a good idea to have a shower and change your clothes before going into your bedroom and sprinkling pollen around and making life harder.

Go for sunglasses
As well as shades protecting your precious peepers, they are also a great way of stopping pollen from getting into your eyes. Go for a decent wrap around pair to create a barrier and to ensure your eyes are less red and itchy.

Housekeeping
We aren’t saying you don’t clean but given that pollen can easily get into your carpets it is a good idea to vacuum regularly and sweep it away. Try not to have the windows open too much and dust with a wet cloth so pollen doesn’t unknowingly spread around your house

Barrier
It is said that applying a little Vaseline (petroleum gel) around your nose can stop pollen getting into your system.

Home comforts
This isn’t going to happen every day but if the pollen count is high (over 50 grains per cubic metre of air) you might want to stay at home or visit a shopping centre, cinema or museum rather than being outdoors and at risk of symptoms getting worse.

Spice up your life
Garlic, ginger, red onions and other spices are all brilliant ways to help clear sinuses and ease congestion. Add them to curries, salads, stir fries and BBQs to keep your pain away.

Honey
Pop some honey on your toast or in your green tea and let the bee pollen in it desensitise your body to the plant pollens that cause the hay fever grief.

We hope you find a way to keep your hay fever under control this summer, and if you have a top tip, would love to know what it is.

Team Pure Beauty

Easter treats

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With Easter just around the corner and the long bank holiday ahead of us, you just know people will be popping by for a cuppa and catch up.

Rather than being caught on the hop (see what we did there) and having to dig out a packet of dodgy digestives, what not make some Easter goodies at home and you will be ready for anything?

Easter isn’t Easter without hot cross buns and they taste better than ever if you make your own.

To make eight tasty treats, add the following ingredients to your shopping basket:

• 500g strong white
bread flour
• 1⁄2 teaspoon of salt
• 2 heaped teaspoons of mixed spice
• 50g caster sugar
• 50g salted butter
• 200ml full fat milk
• 200g mixed dried fruit
• 2 medium free range eggs
• 7g sachet easy-blend dried yeast
• Honey

To make the buns, first pre-heat your oven to 220C/fan 200C/gas.

Sift the flour into a bowl and stir in the mixed spice, salt and sugar then rub in the butter with your fingertips. Add the dried fruit, then sprinkle over the yeast and stir in. Gently warm the milk then beat with the eggs and pour in the dried ingredients. Using a blunt knife, mix the ingredients to a moist dough, then leave to settled for 20 minutes.

Cut the dough into eight equal pieces and shaped these into buns. Space apart on a baking sheet, cover loosely with cling film and leave in a warm place until for around 45 minutes until they are half the size again. Mix a little flour with two tablespoons of water to make a paste, pour into a plastic food bag and make a tiny hole in one of the corners. Pipe crosses on top of each bun, put them in the oven and cook for 15 minutes until risen and golden. Trim the excess cross mixture from the buns, then brush with the honey and enjoy warm with butter and jam.

A plate of beautiful biscuits will impress your guests. This recipe is super easy to make and you can be as creative as you like with the decorations. For one batch, you will need:

• 125g butter, softened
• 125g caster sugar, plus 1 tbsp. extra
• One free range egg, beaten
• 1 tsp vanilla extract
• 250g plain flour
• Icing sugar
• Bottles of food colouring
• Sprinkles and mini eggs

To get things started, pre-heat the oven to gas 5, 190°C, fan 170°C and line a baking tray with non-stick baking paper.

Cream together the butter and sugar together until light and fluffy then add the egg and vanilla extract. Gradually fold in the flour then create a ball of dough and wrapped this in cling film and chill in the fridge for an hour.

Take the dough out and roll out to the thickness of a £2 coin, then cut the dough into oval shapes; if you can find bunny or oval cutters, these are perfect.

Chill for another 30 minutes before baking for 15 minutes and then leave to cool on a rack.

Make up the icing according to pack instructions and add food colouring to make your designs really stand out. Ice, add sprinkles and mini eggs then leave to dry before eating with a cup of tea!

Now all that is left to do is hide those eggs and let the Easter fun begin.

Team Pure Beauty

Eat Your Way to Healthy Hair

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They say you are what you eat and that is so true when it comes to hair that is full of life and shine.

Last week we looked at tips and tricks to speed up hair growth and today it’s all about how diet can help you get the most luscious locks ever.

First things first. Your hair is made from protein and eating this is vital if vital if you want strong, healthy hair. Not eating enough protein could lead to hair that is dry, weak and lacking in shine. It is thought that eating very little protein can actually cause hair loss – something you do not want. Chicken, dairy products, eggs, fish and turkey are all fantastic sources of protein with legumes and nuts being perfect for vegetarians.

Iron is another must-have mineral for hair as too little can cause anemia which can lead to hair loss. Chicken, fish and red meat all provide iron that is readily available to the body. If you are looking for vegetarian sources then opt for leafy green vegetables such as kale and spinach as well as broccoli, lentils and spinach.

Let’s face it, for health you can’t go far wrong with a decent dose of Vitamin C, and this is so the case when it comes to hair. Vitamin C is key to the production of collagen which strengthens the capillaries that supply the hair shafts. It helps the absorption of iron and is also an antioxidant that your body will lap up. Blackcurrants, blueberries, broccoli, kiwi, oranges, strawberries and sweet potatoes are all high in Vitamin C and taste pretty good so eat them with every meal.

Another hair friendly vitamin is A, which we need to create sebum. Sebum is an oily substance created by the sebaceous gland and acts as a natural conditioner for your scalp. Eating orange coloured veg such as carrots, pumpkins and sweet potatoes will help which are high in beta-carotene (which makes Vitamin A) will keep that sebum alive and prevent a dry, itchy scalp.

Omega-3 fatty acids can only obtained through our diet and are vital as they provide the oils that keep your scalp and hair hydrated and supple. Oily fish like salmon, sardines, trout and mackerel are fantastic sources as are avocado, pumpkin seeds and walnuts.

It might be winter, but the sun can still damage your hair, so ramp up your Vitamin E intake to protect it. Nuts are a great source as they not only provide Vitamin E but also zinc, so be sure to add them into your diet mix.

A lack of zinc can lead to hair loss and also make your scalp dry and flaky. Fortified cereals and wholegrains are a good source of zinc along with beef, eggs and oysters, so add them to your next weekly shop.

As well as eating vitamins for healthy hair, you could also whip up a quick mask to give your locks an added boost. Once a week mash together one whisked egg yolk and mix this with half a mashed avocado and a large spoon of honey. Massage the mixture onto damp, clean hair and leave for half an hour before rinsing thoroughly and leaving to dry naturally.

Got a super food you swear by? Drop us a line and let us know.

Team Pure-Beauty

Healthy summer snacks

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almonds, baking tray, banana, BBQ, Cinnamon, coconut oil, coconut water, dates, drink, food processor, fridge, fruit, golf ball, honey, ice, iced water, jugs, lemon and cucumber, maple syrup, oats, organic, organic coconut oil, palms, raisins, salt, smoothie, summer, teaspoons, treats, vanilla, vegetables

For many of us the summer is all about alfresco eating, ice cream and BBQs. Whilst these are all fun, the sugar and calories can soon add up especially if you add wine into the mix.

We have put together some great, easy to make recipes for snacks that will keep you fuller for longer and won’t cause a sugar crash that will leave you feeling lethargic and sluggish.

Oat and date cookie balls are easy to make, tasty to eat and make a brilliant alternative to processed biscuits.

Ingredients for 15 balls

• 1 cup organic oats
• ¼ cup of good quality maple syrup
• ½ cup organice raisins
• ½ cup organic pitted dates
• 1 tbsp. melted organic coconut oil
• 1 tsp. pure vanilla extract
• 1 tsp. ground cinnamon
• A pinch of salt

Method

• Place the dates, cinnamon, coconut oil, maple syrup, oats, salt and vanilla into your food processor and mix together. Once you have combined the ingredients add the raisins, gradually, until you have a solid mixture.
• Take the dough out of the blender and put into a bowl.
• Roll tablespoon size balls of dough between your palms into golf-ball-size treats.
• Put the treats into the fridge for one hour to set, then place in a sealed tin and eat within 48 hours.

Banana and Mango Smoothie
Forget sugar ice-lollies and cool down with a vitamin packed, super-easy to make smoothie.

Ingredients:

• 1 medium mango
• 1 banana
• 500ml coconut water
• ice cubes

Method:

• Cut the mango down either side of the stone, then peel and cut the flesh into medium size chunks.
• Peel and chop the banana.
• Put all the ingredients into a blender and process until smooth and thick.
• You don’t have to drink this straight away but if you do place it in the fridge, ensure it is covered and drunk the same day.

Almond Butter
Nuts are packed with goodness and making your own almond butter will give you a snack you can eat with apples and carrots, pitta and rice cakes. It can be added to smoothies or simply eaten from the jar with a spoon (clean one of course)!

Ingredients:

• 300g of good organic almonds with the skin on
• Organic honey – local if you can source it

Method:

• Heat your oven to 190C/170C fan/gas mark 5.
• Spread the almonds across a baking tray and roast for 10 minutes.
• Remove from the oven and allow them to cool for a further 10 minutes.
• Put the almonds into a food processor and blend for around 10 minutes. You will need to stop every so often to scrape the mixture from the sides of the blender.
• Be patient as it takes a few minutes for the oils in the almonds to be released and this can be longer if you have an older blender. To start with, you will get a very dry, almost dust-like consistency. The fibers will eventually break down and once this happens you can add a couple of teaspoons of honey for taste if you want to.
• Place into a sterile jar and keep sealed in the fridge for up to a month, although we doubt it will last this long.

Also remember to keep your fridge stocked with fresh fruit and vegetable and make up jugs of iced water with lemon and cucumber to stay refreshed all day long.

Happy snacking and do let us know about any ideas or recipes you enjoy.