In the UK we dispose of more than 26 million tonnes of paper, glass, plastic, wood, food, metal, clothing, electronics and other refuse annually. The problem of managing mountains of waste may seem overwhelming, but experts note there are easy ways for consumers to make a difference every day.
I came across this really lovely vegan friendly company recently called UpCircle Beauty
Each of the products in their range is sourced from by-products from other industries – the food and drink industry in particular. In recent years there has been a dramatic rise of natural, then organic, then vegan and cruelty-free beauty, but UpCircle Beauty
believe circular / by-product beauty will be the next step –and not many can disagree with that
They have many products in their range including cleansers, moisturisers, serums, exfoliants, scrubs soaps etc. I was able to try a few o their products and was pleased with the results. This is because I have really sensitive skin so I am always cautious what I use.
The products I tried are as follows:
This face scrub didn't disappoint as it left my face feeling so soft and smooth. It didn't leave me with that tight and dry feeling that some face scrubs leave you with. I would definitely get this face scrub again.
I am not able to use any old soap so this was a real treat. I must say the smell is a bit Christmassy for me but hey who doesn’t love Christmas. It is a little pricy but it’s worth it as it has all of the following attributes:
I have saved the pamper kit, which has samples of the full UpCircle face range for when I next travel. However it make a great mini gift set and perfect for those ethical and cruelty free stocking fillers. www.UpCircleBeauty.com
I enjoyed trying this range of ethical and sustainable beauty products. I love the whole up cycling element to this range too. Sustainability starts with you and me, because the smallest change you make in your own home or office can have a huge effect further up the chain. Simply by buying the right products such as those in the UpCircle range you can help you and your family help the environment through these purchases.
Join me for a vegan sponge cake baking session via zoom at 7pm (UK Time) on
Thurs 3 Sept 2020 click link here now to book
Join me for a virtual vegan cooking lesson which will teach you how to make a vegan sponge cake This culinary experience will take your breath away, dazzle your taste buds, and deepen your sense of community. I am a vegan cook, author and presenter who has a vegan cooking show on Amazon Prime”. You don’t want to miss this Sign up now! click here
Join from the comfort of your own home as you learn to make a vegan sponge cake. The recipe uses easy to find ingredients and I will walk you through how to make a really quick and simple vegan sponge cake. I will also answer any questions you have and you can virtually meet new vegan foodies without leaving your home!
Once you purchase a ticket, you will be emailed a list of ingredients and the Zoom link. If you have any questions please email me on info "at" KirlySuesKitchen.co.uk
What to Expect:
- A 1 hour culinary experience with high energy, fun, and interaction with AMAZING classmates.
- You will get a list of ingredients, cooking tools, and a shopping list upon confirmation. (A separate email will be sent)
- You will also get the full recipe sheet after the class plus an information leaflet on replacing eggs when baking
Zoom instructions and link for class will be sent upon confirmation.
A new vegan cooking show entitled Kirly-Sue’s Global Kitchen debuted on Amazon Prime Video in the United Kingdom and United States this week. Hosted by vegan cook author, presenter & YouTuber Kirly-Sue, the show highlights how easy it can be to cook tasty vegan meals using fresh ingredients. The 3 part series filmed in the UK and on location in Montego Bay Jamaica, brings together vegan cooking, travel and a panel of taste-testers for a show that is both informative and entertaining.
The series follows Kirly-Sue as she travels from the UK to where the food is grown overseas and also to see how it is cooked locally. Kirly-Sue then shows you her version of the dish back in her UK kitchen and then features a panel of non-vegan taste testers who taste and rate the dishes. Kirly-Sue (aka Susanne Kirlew) also has executive producer credits on the show. In addition the show will also have a teaching element to it and encourage viewers to try fun, new, recipes for themselves.
There have been a few vegan cooking shows on TV recently but there has been nothing on this scale, shot on location in the UK & Jamaica, with drone camera and involving the hard work and dedication of more than 20 people who contributed their unique talents because of their passion for vegan food. Throughout the series, that has more episodes in the pipe line, Kirly-Sue will try different cuisines and also introduce new foods to her expansive fan base.
Kirly-Sue said. “This is a good time for a cooking show like this because of the huge interest there has been in vegan / plant based cooking. The last couple of years have been great when it comes to the heightened awareness in society of plant-based alternatives.
View Kirly Sues Global Kitchen on Amazon prime now by clicking here
UK click here & USA click here
Vegan cook & author Kirly-Sue hosts a plant-based healthy cooking show in which she travels to the country where the food is grown overseas and also to see how it is cooked locally. Kirly-Sue then shows you her version of the dish back in her UK kitchen and then finishes with non-vegans tasting the dishes. The programme also gives viewers the opportunity to do a free online healthy eating course.
The first 3 episodes are filmed on location in Jamaica and also in London, England. With tasty and easy to follow recipes, “Kirly-Sue’s Global Kitchen” reveals a glimpse into the inner workings of her philosophies. There are updates of time-proven favourite recipes, inventive new ideas and contemporary twists on some multi-ethnic dishes from around the world. More than just a TV show, “Kirly-Sue’s Global Kitchen” is a testament to Kirly-Sue’s conviction that plant based Cooking is possible for almost anyone in today’s world—with the right mix of creativity, persistence and innovative thinking.
Here is episode 1 of the series
Kirly-Sue said “I am excited about this series that will help people to make plant based meals for their families. In addition it shows how tasty dishes can be made use simple ingredients
This series is a personal journey with Kirly-Sue, featuring some of her own personal anecdotes and the sources of her inspiration. It is an indispensable guide for new cooks and at the same time, a remarkable resource for the experienced home cooks. The Inspirations behind “Kirly-Sue’s Global Kitchen” features lots of memorable dishes representing the best of plant-based recipes by Kirly-Sue.
For more information and to order episodes for your TV channel or broadcast platform please contact now by clicking here
Vegan cook & TV presenter Kirly-Sue has a new plant based cook book out entitled “Cooking with Kids”. The tasty and easy to follow recipes are all suitable for vegans, vegetarians, flexitarians and for those meat eaters who would like to try something new.
Kirly-Sue’s expertise has afforded her the opportunity to work with companies in the UK & the USA. This includes being an international keynote speaker in the USA, Singapore, Dubai, Norway etc. and a TV presenter on a vegan cooking show in the USA. for 4 seasons.
The Inspirations behind “Cooking With Kids” features lots of memorable dishes representing the best of child friendly recipes by Kirly-Sue.
Kirly-Sue said I am excited about my book that will help parents make plant based meals for their children. In addition children can make the dishes along with a parent or guardian” This book can be viewed as a recipe book that you use daily,
a book that you use all the time.
To get your copy click here
With stunning food photography and more than 75 individual recipes, “Cooking With Kids” reveals a glimpse into the inner workings of her tv shows and philosophies. There are updates of time-proven favourite recipes, inventive new ideas and contemporary twists on some multi-ethnic dishes from around the world.
More than just a cookbook, “Cooking With Kids” is a testament to Kirly-Sue’s conviction that plant based Cooking is possible for almost anyone in today’s world—with the right mix of creativity, persistence and innovative thinking.
This 182 page book is a personal journey with Kirly-Sue, featuring some of her own photography, personal anecdotes and the sources of her inspiration. It is an indispensable guide for parents and children home cook and, at the same time, a remarkable resource for the home cook.
To get your copy click here
DAZZLING LITTLE VEGAN HANDBAG (BLACK)
This exquisite vegan patent leather handbag with stunning metallic detail and diamante hasp is the perfect accessory for any party look.
It is as robust as it is chic, and its square-shaped design gives generous space for all your party essentials - makeup, phone, keys, maybe even a few glowsticks?
Size: 20L X 11.6H X 12W cm
Main Material: High Quality Vegan Patent Leather (PU Faux Leather)
Lining Material: Polyester
Number of Handles/Straps: Two
Closure Type: Hasp
Interior: One pocket
for more info click here here
Cleverly designed vegan leather box bag for a smart professional or elegant evening look.
This neat little bag comes with a shine to complement any party look, yet its elegant square shape make it suitable to accessorize any work outfit, or just to feel special on everyday outings.
The tidily organized compartments and pockets give you plenty of room for all your basics - keys, makeup, purse and phone. With double handles and an adjustable long belt it can be carried or worn over the shoulder, depending on your mood.
Size: 24L X 16H X 10W cm
Main Material: High Quality Vegan Patent Leather (PU Faux Leather)
Lining Material: Polyester
Number of Handles/Straps: Double Shoulder Handle & One Adjustable Long Belt
Closure Type: Hasp
Interior: 1 Slot Pocket/ 1 Zipper Pocket/1 Zip Compartment
for more information click here
Vegan Cookbook For Kids
Vegan cook & TV presenter Kirly-Sue has a new plant based cook book out entitled “Cooking with Kids”. The tasty and easy to follow recipes are suitable for vegans, vegetarians, flexitarians and for those meat eaters who would like to try something new.
“Cooking With Kids” is a plant based cook book for parents and kids. From bibimbap to beany balls, and from plantain porridge to banana bread, there are soups, salads, breakfasts, dinners, smoothies and desserts galore in this charmingly illustrated healthy cookbook.
With stunning food photography and more than 75 individual recipes, “Cooking With Kids” reveals a glimpse into the inner workings of her TV shows and philosophies. There are updates of time-proven favourite recipes, inventive new ideas and contemporary twists on some multi-ethnic dishes from around the world.
Who knew that vegan cooking could be so much fun . . . ? click here Get Your Copy Now
MINI CROSSBODY WRISTLET CLUTCH BAG
Popular bag, this mini clutch in its fresh colors and sleek silhouette is as gorgeous as it is versatile. Features include a polished turn lock, six card slots and interior zipper for change. Can be styled in many ways, with removable straps for alternating between wallet, cross body and wristlet.
Color: L8000-63 Biscotti
for more info click here
The vegan revolution is here to stay and now it is easier than ever to ditch animal-based foods and embrace a natural, healthier and more environmentally-friendly way of life. This substantially updated new edition of a best-selling book brings the advice on key nutrients up-to-date and, along with favourite vegan mainstays, offers new exciting recipes to prove that being vegan does not mean excluding comfort food, sweet treats, or wickedly savoury delights. The 140 recipes range from Granola Breakfast Bars and Vegetable Seaweed Dahl to Roasted Squash and Mushroom Ramen and Apple Chia Puddings - there has never been a better, and easier, time to go vegan! A complete guide to planning and enjoying a healthy vegan lifestyle for people wanting to give up meat, fish and dairy, a concise introduction advises you on key nutrients and where to find them in your food, easy-fixes for packed lunches, pitfalls to avoid when eating out and much more. Recipes include Yellow Pea and Lentil Soup; Roasted Kale Crisps; Thai Noodle Salad; Malaysian Tofu and Quinoa Laksa; Spiced Greens with Hemp Seeds; Chocolate Beetroot Cakes; and Morel, Garlic and Asparagus Focaccia.
UDZUNGWA 70% WITH NIBSPlayful , Udzungwa Park, Tanzania Warm whispers of orange and toffee reverberate as an ultra rare Trinitario cacao makes its way through your senses, echoing the elephants’ playfully winding journey from the mountain forest to the savannah.
One Bar : One Tree
Each purchase of the playful Udzungwa 70% supports the enterprising farmers, and in turn their stewardship of the Park and its playful elephants.
for more information click here
Sanitising Hand Wash
Lime & Aloe Vera: a refreshingly fruity, fabulous combination, we think you’ll agree. It doesn’t just smell good enough to eat-it’s also 100% hypoallergenic, so it’s ultra-gentle on skin.
This fast-acting favourite is tested to BSEN1276 (food grade standard) – it neutralises 99.9% of harmful bacteria including E.coli, Salmonella and MRSA, while still being gentle on skin.
for more information click here
My parents came to the UK from Jamaica in the 50's and 60's like many African-Caribbean's of my generation. I was born and raised in London and the term "Multi Ethnicity" has a number of interpretations for me. I see myself as a black woman but if I am going to be more specific, I am of mixed heritage, as both my parents are mixed race. My mother is Black and Indian and my father is half Black and half White Jamaican. (all four of my grandparents are Jamaican)
Growing up with Caribbean parents, meant I ate mainly Caribbean food at home and growing up mainly in London meant I ate English food at school. As a Londoner, I grew up exposed to the Asian culture as there are a huge number of Indian restaurants and people in London. In addition I lived and went to school with a significant number of Greek and Jewish children.
This gave me a multi- ethnic approach to food and my food experience. To further explain my multi ethnic culinary experience, I am proud to have had the opportunity to travel to over 36 countries. In addition I have lived in England, Jamaica, Crete & Thailand. I lived in Jamaica from the age of 5yrs -10yrs. I was born and raised in London, England. I have also lived in Crete & Thailand on a Gap year as a Student Missionary (through my church) before I went to University.
This recipe is a fusion of English and Jamaican favourites. This is a Caribbean spin on the classic apple crumble, but with additional tropical fruits and some spices to give it a bolder flavour. I also have a YouTube Video showing you how to make it…..just go to YouTube (my channel is called Kirly Sue) and search for apple, mango and pineapple crumble.
Apple, Mango & Pineapple Crumble
Preparation time: 15 minutes
Cooking Time: 20 minutes
Serves: 8 portions
• 2-3 apples
• 1 large ripe mango (can also use 9 oz or 250 g of tinned mango puree)
• ½ medium pineapple (can also use 9 oz or 250 g of tinned pineapple)
• 4- 6 oz or 170 g brown sugar
• 6 oz or 170 g vegan butter or margarine
• 10 oz or 280 g plain flour
• ¾ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp cloves (crushed)
• 2 oz or 50 g rolled oats
• 1 oz or 25 g digestive or ginger biscuits (crushed)
1. Preheat the oven to 400°F, 200°C or gas mark 6.
2. Peel the apples and roughly chop.
2. Place in a pan with 4-6 tbsp of water and simmer for about 5-10 minutes until softened.
3. Add the mango and pineapple and set aside in an oven proof dish.
4. Cut the margarine or butter into small cubes and add this to flour.
5. Mix with your fingertips until it resembles an even crumb texture.
6. Cover the fruit with the crumble mixture.
7. Bake for approximately 20 - 30 minutes until the crumble is golden and the fruit mixture is piping hot.
Food has the power to both heal and destroy our bodies. I have come across many people who have fallen into the trap of eating a poor diet and are now seeking knowledge on how to change the way they eat. Eating healthily is good, but for optimum health it has to go hand in hand with some other factors.
In the early 1970s a group of people dreamed of having a non-profit health centre for the prevention and treatment of degenerative disease. Through the generosity of many Seventh-day Adventists in giving work time and money, the Weimar Institute of Health and Education was opened in May 1978. What is now known all over the world as the NEWSTART Principles, was only a list of the modalities of healing. During the first session, one of the health guests put the principles into the easily remembered NEWSTART acronym which stands for Nutrition, Exercise, Water, Sunshine, Air, Rest, Trust in Divine Power.
Are you eating healthily? To check if you are, keep a food diary for a week and then analyse it. In addition have a look at the ingredients of what you are eating. Some products are marketed to look healthy but when you read the ingredients is tells a different story
Now you don't have to be the next Jessica Ennis or Ussain Bolt, but it's important to start slow and increase the amount of exercise that you do. Even if it's only for 20 mins a day to start with - as the Nike slogan says "Just Do It".
I recently mentioned to a friend of mine that I had been feeling really tired for the past few weeks, the response was "are you drinking enough water " I thought about it and then challenged myself to start drinking 2 litres of water per day and within a week I stopped feeling tired. This is not to say that this is the cure for everyone feeling tired, but drinking water has so many great health benefits
Ok so England is not going to win many prizes for the amount of sunshine we have. But try to get your vitamin D fix at least once a year. Book a holiday in the sun, there are so many wonderful options these days. You can also make an effort to get outside regularly in the daylight.
When enough is enough, that is when or rather just before then is the time to stop. All things in moderation.
Simple deep breathing to help relax and to get fresh air into your lungs is invaluable. Take time to do some deep breathing - breath in for 8 secs and then breath out slowly for 8 secs. Repeat this process approx. 10-12 times
My father has been telling me for years "Susanne there is no substitute for rest"
I can't disagree with that.
TRUST IN DIVINE POWER
According to Michael Olpin in his book entitled Stress Management For Life states that people who trust in a divine source tend to be much more relaxed.
I love to bake, I think I love baking more than I do cooking. There is something special about having the smell of baked goods wafting around your home. I love the end product and I have a number of friends and family who are my unofficial baked-goods-sampling -and- feedback team.
Most people love cake for all kinds of celebrations. At this time of year many people like to try out their cooking and baking skills for the festive season. Christmas cakes are widely available but I have yet to see any Jamaican Christmas cakes on sale in any of the major supermarkets. In addition if they were available I’m not sure if it would be suitable to a wide range of dietary requirements. Well it doesn’t matter any way because here is my recipe that you can use to impress your friends and family, with the fact that you have baked it yourself .
2 cups/250g/9oz plain flour
Pinch of salt
½ tsp cinnamon
¼ tsp nutmeg
½ tsp mixed spice
⅓ cup/75g/2½oz soya or sunflower non-dairy spread
1 cup/256g/9oz muscovado sugar
1¼ cups/170g/6oz dates, finely chopped
1 cup/200g/7oz sultanas
1 cup/200g/7oz raisins
¼ cup/56g/2oz glacé cherries, chopped
Finely grated zest of 1 lemon
1 cup/250ml/½ pint soya milk (alternatively you can use oat, rice or coconut milk)
¼ tsp ground cloves
1 tsp bicarbonate of soda
1. Preheat the oven to 180°C/350°F/gas mark 4.
2. Sift flour, salt, cinnamon, nutmeg and mixed spice into a large mixing bowl.
3. Rub in the non-dairy spread.
4. Stir in the sugar, dates, sultanas, raisins, cherries and cloves.
5. Add the lemon zest and stir well.
6. Add all but two tablespoons of the soya milk and stir lightly.
7. Heat the remaining two tablespoons of soya milk in a pan or microwave so it’s warm but not boiling. You should be able to touch it without burning your fingers.
8. Pour the heated soya milk onto the bicarbonate soda and then stir it thoroughly into the mixture, without actually beating.
9. Spoon the mixture into a 7 or 8 inch cake tin, greased and lined with baking paper or greaseproof paper.
10. Smooth and slightly hollow out the centre.
11. Bake for an hour, then turn the oven down to 170°C/325°F/gas mark 3 and bake for a further 45 minutes.
12. It’s ready when a skewer or cocktail stick comes out clean.
If you are new to vegan cooking then you will need to know how best to replace milk in recipes. click here for a beginners vegan cookbook.
Vegans don’t have milk from any animal (sheep, cow, goat, etc). Milk is a very common ingredient when baking and cooking. It is much easier to replace than eggs. To replace milk in recipes, just substitute any of these vegan alternatives. For example, if the recipe calls for one cup of milk, use one cup of soya milk instead. Here are some alternative milk options:
• Soya milk
Soya milk comes in a variety of flavours and is readily available in many supermarkets. Flavours include vanilla, unsweetened, chocolate, and even strawberry. Some brands are thicker and creamier than others. You may need to do some experimenting before you find the brands you like the best. Soya milk is usually a fairly neutral flavour and blends well in most recipes. Soya milk is also rich in protein.
• Nut milks
Nut milk beverages such as almond milk and hazelnut milk are also good options. Unlike soya milk, these nut milks have a distinct flavour and may not work well in every recipe. They usually available in sweetened and unsweetened varieties as well.
• Rice milk
Rice milk also offers a great option to replace milk in recipes. It is also very mild tasting and blends well in most recipes. However, it is important to note that rice milk typically doesn’t contain a lot of protein so you may need to compensate for that during the day.
As you become familiar with the different flavours of non-dairy milk replacement products, you’ll start to get a feel for which recipes will taste best with them.
Replacing buttermilk in recipes
Buttermilk is also an important ingredient used in several different recipes. For a vegan, using traditional buttermilk is impossible since it is an animal product. Buttermilk is simply regular milk that has been cultured, which means that it has some good bacteria in it much like yogurt.
Luckily, you can easily make your own. The process is as follows. It makes one cup of vegan-friendly “buttermilk.
1. Measure one cup of soya milk in a glass measuring cup
2. Add 1 tablespoon of vinegar or lemon juice add mix
3. Let it sit for about fifteen minutes before using it.
There are several different things you can do in order to substitute it. Soya milk works the best. Rice milk and nut milks don’t work as well, so soya milk works much better.