Auburn and Teal Autumn Treats

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As it’s Autumn, I am always in awe of firey colours and their contrasts. Although I’m not great with the chilly weather it is at least one positive of the changing season. I’ve been pampering myself, and spoiling myself with lots of treats this Autumn, getting ready for winter.

I made my first attempt at a Vlog today, every opportunity I get I’m putting into practice, as my goal this year is to start a YouTube channel. My camera skills are improving but I think Vlogs are one of those things that look easy but are actually quite difficult. 

Camera angels aside, I think my interests are a little different to most and when I’m truly interested in something I get completely emerged in it, often forgetting that I even have a camera, so this is the challenge. Although, I’m pretty determined, often setting myself lofty goals to keep my mind focused. So you know, Youtube might just happen. 

During my Vlog I went for a walk along the Quayside by the mouth of the River Tyne, usually, the place is full of busy cocktail bars and restaurants (it’s one of my favourite places to go out drinking) but yesterday they were sadly all shut.

I thought I’d get some photography shots while I was there as it’s “bonny” (pretty) as the geordie’s would say.

I did see one restaurant serving takeout food. It amazes me how much businesses have had to adapt this year. All that money they spent on PPE for staff and protective equipment for their restaurant’s only to be told that they can’t open.

Man, it must be so frustrating. I do miss working in restaurants, but not at the minute. I can’t even begin to imagine the stress.

The future of business is digital, surely.

I can’t say how relieved I am that it is the start of a new year but then again I guess everyone is on the same page right now…

Autumn Food and Auburn Colours

Today, I woke up full of energy, which makes a change. After spending the morning editing, blogging and realising my vlog skills still need some work, we’ve had a delicious roast dinner. My daughter helped me to make Yorkshire puddings, (they’re one of her favourite things to eat at the moment) I’m pretty sure she’d eat them for breakfast if she had the chance.

Here are some photographs I took of the fish quay yesterday. I love the way the boats look when they begin to age, the colour combination of teal and rust. It’s just magical.

They also have a pretty awesome selection of fresh fish for sale (for all my chef-y people).

Spiced Salmon and Aubergine Curry

Salmon is my absolute favourite. One of my favourite salmon recipes during autumn has been Spiced Salmon and Aubergine Curry.

If you wanted to make it vegan you could add some tofu coated in paprika instead of salmon.

Other than the wonderful autumnal colours splashed against the brilliant white background of the rice, it’s a great food to eat for the sacral chakra. 

The sacral chakra is associated with emotions, creativity, sexuality and sensuality, pleasure, commitment, passion, manifestation, the ego and sensitivity. Fatty foods such as fish, nuts and olive oil are great for maintaining the chakra.

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 sliced aubergine
  • 1 chopped onion
  • 3 tbsp curry powder (hot)
  •  2 crushed garlic cloves
  • 200 ml coconut milk
  • 200 ml veg stock
  • 2 sustainable skinless salmon fillets
  • ½ tsp toasted sesame seeds
  • 2 chopped spring onions
  • A few fresh coriander sprigs
  • Steamed rice, to serve

Method

Heat the oil in a large frying pan and add the aubergine. Fry for 6-8 minutes until golden. Add the onion and cook for 6-8 minutes until soft. Stir in the curry powder and crushed garlic cloves and cook for 2 minutes.

Pour in the coconut milk and veg stock, bring to a boil, then simmer for 3-4 minutes to thicken.

Gently add the salmon fillets (or Tofu) and simmer for 3 minutes, then turn over and cook for 3 minutes more. Sprinkle with the toasted sesame seeds, chopped spring onions and a few fresh coriander sprigs. Serve with steamed rice.

You can cook rice in 1 part water to 1 part coconut milk. I like to add a couple of star anise.

Simple. Quick and healthy. Comfort food that is good for your soul.

 

 

Autumn Treats, Pamper me

Last night, I went for my deep sleep body cocoon from M&S.

This stuff is seriously Lavander-y. Just to give you a heads up. At first, it was a little overpowering but I slept so deeply with this stuff. I find it hard to get to sleep, the slightest noise and I’m wide awake so I love that I have this in my night bag. Something planned the next day? I’ll be reaching for this.

My skin was also so soft when I woke up. I would absolutely recommend it to all my insomniacs out there. Buy your deep sleep here at M&S:

Deep Sleep Body Cocoon by This Works. At M&S.

I’ve been loving this face, body and hair from NUXE Paris. This stuff is just gorgeous. It smells like mandarins and roses. I’ve been using it on my décolletage face and hair.

Let me tell you it has tamed my mane and my skin is glowing…

It contains Tsubaki oil, softening sweet Almond oil, moisturising Camellia oil, anti-wrinkle Borage oil, soothing Hazelnut oil, nourishing Macadamia oil and repairing Argan oil.

You can even use it on stretch marks.

It costs £18.50 individually and is travel-sized at 50ml so it’s not too big, but the product is really rich so you only need a little bit and it’s perfect for carrying around with you.

Buy yours here at M&S: 

NUXE Paris – Multi purpose oil

 

Now that I don’t work in kitchens (as a Chef) anymore I can really take care of my hands again, I’ve been using this nail cream and buffer to revive my nails.

Some nail repair cream is just what I needed. First I used the buffer then added the cream, then I used the other side of the buffer to really work it into my nails. It costs £12

I’ve used it twice a week and I can really feel the strength back in my nails.

Buy your nail cream here at M&S:

Leighton Denny – Intensive Nail Repair

 

 

Having an amazing Autumn everyone,

Soph.

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Published by Snophlion

“Some people never go crazy. What truly horrible lives them must lead.” Charles Bukowski

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