Hello my lovelies,

Long time no see! I have seriously missed you guys so much so, I decided to take a break from studying to share with you all this recipe for mixed vegetable soup with noodles. Despite it being spring here in Australia, I managed to catch a cold…most likely because I was studying too hard and stressing myself out too much. I guess I don’t mind being sick if that means I get soup all day, so I can’t complain. This recipe is kind of one those eyeball recipes, so I didn’t really measure out the ingredients.


  • 1/2 an onion (red or brown)
  • 1 whole broccoli
  • 1 whole medium-sized carrot
  • 1 zucchini
  • Handful of green beans (haricot verts)
  • 1 tbsp of oil (any oil will do)
  • Water (enough to cover the vegetables)
  • Half a handful of spaghetti
  • 2 tbsp of veggie stock powder
  • 1 1/2 tbsp of rice flour (pretty much you can use any flour as a thickener)
  • Salt and pepper to taste


  1. Cut your veggies into bite sized pieces, I personally like to vary the different shapes of the vegetables
  2. Turn your stove on medium heat and place a medium-sized pot over and add the oil. Wait for the pot to heat up slightly
  3. Add the onions just to release some of the fragrance
  4. Once it starts to lightly brown add in the broccoli, carrot, and green beans and stir it around for a while till the colour starts to brighten
  5. After a couple of minutes add in the zucchini
  6. Once the vegetables have turned a brighter colour, add water into the pot. You want to put enough water in so that all the vegetables are submerged. Also add in the spaghetti and veggie stock and stir to disperse the veggie stock evenly.
  7. Leave the lid half on the pot and leave the soup to simmer.
  8. Once the soup starts simmering add the rice flour to add as a thickener, and stir the pot until the flour dissolves. By this point add in some more water because the spaghetti will absorb a fair bit of water. I didn’t add in extra water and my soup lacked a lot of liquid.
  9. Add salt and pepper and leave to simmer with the lid half on for about ten minutes or at least when the veggies are all cooked.

That is pretty much the recipe right there. You can either choose to have the soup on its own or I had it with some baguette because carbs are friends. Hope you guys will try out this recipe and if you do please share with me your thoughts.

Signing off,



Get Rid of Dandruff NATURALLY!!!

Hello my lovelies,

Today I’m going tot be sharing with you all how I got rid of my dandruff naturally and it is super effective!.

Some background information for you guys, I have suffered from severe dandruff ever since I was a kid and it has alway affected my confidence. I have tried a variety of different shampoos in order to combat this problem and none of them have worked, all they really did was either do nothing, make my hair dry, or give me more dandruff. Anyway one day I got fed up and just decided to ditch the shampoo and conditioner and see if I could find a different alternative that was natural, didn’t cost me an insane amount of money, and actually worked.

That was when I stumbled across the fact that apparently bi-carbonate soda gets rid of dandruff naturally and I was like ‘stuff it, I have nothing to lose’ and I decided to try it out for myself. I’m not gonna lie I was rather sceptical about using bi-carb soda and I didn’t think it would make my dandruff disappear, but i was pleasantly surprised. The bi-carb soda worked wonders on removing the dandruff from my hair and kept my scalp healthy and shiny and didn’t dry out my hair…too much. However, in order to ensure that my hair and scalp didn’t smell I decide to add lemon juice into the mixture just cause and I’m sure lemon has some positive health properties.

Two ingredient anti-dandruff ‘shampoo’ recipe

  • 1 tbsp. bi-carbonate soda
  • 1/4 of a lemon 


Put the bi carb in a bowl and then the lemon juice and mix until it combines and forms a thick glue like consistency. (Note: adjust the measurements according to hair length, this recipe is for hair which sits just under the boob area)

How to apply to hair

  1. Rinse your hair with cold or lukewarm water.
  2. Apply some of the ‘shampoo’ on your hands and rub the mixture onto your scalp, ensuring that you apply all over your scalp not just the roots of your hair. With the left over mixture apply it onto the ends of your hair.
  3. Rinse the product out of your hair and that’s it.

There are some things to take note with this ‘shampoo’, when I first tried the shampoo my hair was dry as hell when it dried and my dandruff was gone. In order to combat that issue I have been applying argon oil to the ends of my hair, in an attempt to give my hair some extra care and nourishment. Normally the next day after I shower my hair is not as dry as it would be when I wash my hair on hair washing days. In addition, I only wash my hair once every 2-3 days.

That is the end of my blog post, I hope you guys enjoyed reading it and don’t forget to give some love to my YouTube channel.

Signing off,


Recipe: Vegan Noodle Stir Fry

Hey guys,

Today I’m going to be sharing with you this very easy noodle stir fry recipe, which is great for either a light dinner or for a packed lunch at work or school. In this recipe I just used ingredients that were lying around my pantry. Obviously you can add and remove vegetables of your choice, just readjust it to your liking.

Serving: 2


  • 50g. vermicelli noodles
  • 1 carrot
  • 1 zucchini
  • 1/2 stalk of kale
  • 1 tbsp. olive oil
  • 2 tbsp. soy sauce
  • 1 tbsp. turmeric
  • 1 tsp. pepper


  1. Place the vermicelli noodles in a bowl and cover it with water and set aside.
  2. Cut up carrots, zucchini, and kale into equal bite sized pieces.
  3. In a medium sized pan add oil and add vegetables in the pan. Stir the vegetables around the pan for about 5 minutes, until they are semi-cooked.
  4. By now the vermicelli noodles should be al-dente (soft) and should not be hard like when you first get them in the packet. Drain the noodles and add it to the pan along with the vegetables.
  5. Now add in the spices and flavourings such as the soy sauce, turmeric, and pepper and stir until all the vegetables and noodles have been coated evenly.
  6. Serve and enjoy.

That is it the recipe has been done. As you can tell it is a very easy recipe perfect for lazy cooks, people who are pressed for time, and those on a budget. I hope you guys enjoyed reading this article and leave me your opinions in the comments section,

Signing off,


Recipe: Baked Vegan Donuts

Hello my lovelies,

I don’t know why but today I just wanted to make a vegan dessert, I was tossing up between brownies and donuts and I settled with donuts. This recipe is completely vegan, with no frying, and contains no yeast.


Dry ingredients

  • 1 cup. of all-purpose flour
  • 1/2 cup of sugar (I used brown)
  • 1 1/2 tsp. of bakng powder
  • 1/4 tsp. of salt
  • Dash of cinnamon

Wet ingredients

  • 1/2 cup of soy milk (coconut milk is fine)
  • 1/2 tsp. of apple cider vinegar
  • ‘Egg’ (2 tbsp water + 1 tbsp oil (I used canola) + 2 tsp. baking powder)
  • 1/4 cup of coconut oil


  1. Preheat the over to 180 degrees Celsius
  2. Place all the dry ingredients in a large bowl and stir together
  3. In a small pot on low heat put all the wet ingredients into the pot, just until the coconut oil has melted and stir to combine all the ingredients. The wet ingredients should be slightly warm to touch and should not boil.
  4. Add the wet ingredients into the dry ingredients and combine together. The mixture should be very soft and fluffy and make sure not to over mix.
  5. Using a tablespoon scoop out the mixture into a donut tin that has been either greased or lined with baking paper. (I did not have a donut tin so I just used a regular muffin tin and cut a hole out through the middle)
  6. Place the donuts in the oven for 12 mins. They should be slightly brown on top. Once out of the oven cool them on a cooling rack.
  7. Once they cooled down I cut the donut in half and cut out a hole into the donut. (I did this so I would be able to place a filling in the middle)
  8. Now it’s time to decorate! For mine I just topped them with a vegan chocolate spread and peanut butter with banana.

I admit they’re not the most aesthetically pleasing donuts, like the ones that you may see in the shops. But they do give off a very cute rustic feel. Leave a comment down below if you guys tried out the recipe and how it went. Or even just comment your thoughts.



Recipe:Vegan Thai curry

Hello cuties,

Long time no see. I have been very busy with my studies, therefore I have struggled to find any spare time for this blog. However, a couple of weeks back I went to a party and the following day I had a killer hangover. Ever since then I have been making this curry to help cure my hangover and honestly it is easy to make and delicious.

Note: This is not authentically Thai. I am not of Thai descent and for this curry I just used whatever vegetables are in my fridge. 


  • 1 zucchini
  • 1 carrot
  • 1/4 pumpkin
  • 1/2 sweet potato
  • 5 button mushrooms
  • handful of kale
  • 2 stalks of spring onions (you can just use a regular onion, I’m a lil extra and use spring onions)
  • 1 tbsp. vegetable oil
  • 1 tbsp. Thai curry paste (I used a red paste)
  • 1/2 can of coconut milk
  • 1/2 cup of water
  • steamed rice (optional)


  1. Cut all your veggies into bit sized pieces. I personally like to cut the carrot, zucchini, and sweet potato into half moon shapes. 
  2. In a large pot heat the vegetable oil and add in the spring onions, leave spring onions in the pot for about two minutes.
  3. Add in all your root vegetables such as the pumpkin, carrot, sweet potato, and zuchinni and stir in the pot for about 3-5 minutes.
  4. Now you can add in the mushrooms and kale and stir around for about 3 minutes. When 3 minutes have passed transfer the vegetables into a bowl.
  5. Add the curry paste in the now empty pot. I like to use the same pot because I’m lazy and also by frying the vegetables in the pot they would leave behind some flavouring. Let the curry paste heat up in the pot for a couple of minutes.
  6. Now add the coconut milk and water and mix till the curry paste has dissolved into the liquid.
  7. Put the vegetables back into the pot and allow to simmer for about 5-10 minutes.
  8. Now you can either eat the curry in a bowl as is or you can have it with rice like I did.

Hope you guys try out this recipe and if you do please let me know in the comments down below. I am very happy to have found some time to write on my blog.

Till next time.

Recipe: Apple filling

Hello my lovelies,

Sometimes when I get bored of my usual breakfast oatmeal, I add some homemade apple filling to make it taste like apple pie. This recipe is very easy to make and can be adjusted to suit taste.

Ingredients (makes one jar) 

  • 1/4 cup of brown and caster sugar
  • 5 apples
  • 1/4 cup of water
  • 1/4 of a lemon
  • 1/4 cup of cornstarch (can be altered according to desired thickness)
  • 1 tsp. cinnamon


  1. Preheat your oven to 180 degrees Celsius.
  2. On a tray lined with baking pour your sugar on the tray and place in the oven for 5-10 minutes. (I don’t know what this does exactly but it does make the filling taste better)
  3. Chop the apples into bite sized pieces. I like to chop them into cubes.
  4. Pop the apples into a medium pan and stir until the apples soften slight and exceed juices. Then add in the water. Cover the lid and allow it to simmer for 5 minutes.
  5. By now the sugar should have been in the oven for their required length, just pop it into the pan with the apples and water. Stir until the sugar has been dissolved. Leave uncovered.
  6. If the filling is a little too sweet balance it out with some lemon.
  7. The filling should now have a runny consistency, that is a little thicker than water. I like my filling to be quite thick so I add some cornstarch until the desired thickness is achieved. Of course if you like it a little runny put less cornstarch.
  8. Add cinnamon and leave the filling uncovered for about 10 minutes.

And that is it a simple apple filling that you can store in the fridge until needed.

Recipe: vegan cookies 

Looking to satisfy your sweet tooth without harming animals? Then you should definetly try out this recip for cookies.

Ingredients (makes 12 medium sized cookies) 

  • 1/4 cup of coconut oil
  • 1/2 cup of caster sugar
  • 1/2 cup of brown sugar
  • ‘Egg’ 
  • 2 tbsp. water 
  • 1 tbsp. non-tasting oil e.g. canola 
  • 2 tsp. baking powder
  • 1 3/4 cup of plain flour


  1. Line a tray with baking paper and set oven to 180 degrees Celsius.
  2. In a large bowl beat the coconut oil and sugar together. If you don’t have a mixer this can make the process longer.
  3. In a small bowl add your water, oil, and baking powder. Mix together and this is going to be the egg. 
  4. Pour the egg mixture into the large bowl with the coconut oil and sugar. Mix till sticky.
  5. Now add in your flour until the mixture is combined. I recommend using a rubber scraper because the mixture will stick.
  6. Once it has all been combined, pick out bits from the dough and turn them into a ball and place on the baking tray. Make sure that there is space between each cookie ball, so they can expand.
  7. Now pop in the oven for 20 minutes (longer if you want crunchier cookies)

Now decorating is completely up to you. You can add chocolate which I did (I just melted it in the microwave and spread it on the cookies) or you can put apple filling on top.