Feminism Up

Feminism Up is a monthly online newsletter that aims to encourage discussion around sexism and inequality. It is ran by Kath at Binging on Beetroot and I was recently very honoured to be asked to write an article for it.

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The newsletter comes out on the 1st of every month and I’m sure November’s issue will not disappoint. It would be amazing if you could subscribe to the newsletter. To do it, head here.

Short and sweet post today, but with the #metoo movement I felt it was relevant to share and it is something I feel very passionate about.

Ciao xxx

Pick Up a Pumpkin: soup recipe

Today we went pumpkin picking at Cattows Farm, Leicestershire. I picked one to cook and one to carve.

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I made soup with the one to cook, here is my vegan pumpkin soup recipe, perfect as the days get chillier and nights get darker.

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  • 1 pumpkin
  • 1 white onion
  • Rapeseed oil
  • Fresh ginger
  • Ground nutmeg
  • Ground cinnamon
  • Black pepper
  • Salt
  • 2 pints vegetable stock
  1. Pre-heat oven to 240℃
  2. Cut the pumpkin in half through the stalk, scoop out the seeds (save the seeds to roast), then cut each half into chunks
  3. Place onto a baking tray, brush each chunk with rapeseed oil, season with salt and black pepper, then place into the oven for 30 minutes
  4. While the pumpkin is roasting, put a dash of rapeseed oil, chopped onion and ginger in a pan to fry, once the onion has some colour put it on a low heat to simmer for 20 minutes
  5. Scoop out the roasted pumpkin and add to the onions and ginger, then add the vegetable stock, nutmeg, cinnamon and more salt and black pepper to simmer on a low heat for 20 minutes
  6. Finally, blend the soup to a smooth puree

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As mentioned above, save those pumpkin seeds to roast as a tasty topping or snack.

  1. Pre-heat oven to 180℃
  2. Scrape the seeds from the pumpkin, clean off all the pulp and give them a rinse
  3. Spread them onto a baking tray, spray with rapeseed oil and season with salt and black pepper (or any flavour you like!), then place into the oven for 10 minutes

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Recovery: Book Review

As yesterday was World Mental Health Day I thought I’d share my thoughts on my holiday read… Russel Brand’s Recovery: Freedom From Our Addictions.

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Whether you are a Russel Brand fan or not, this book really does create awareness on the issues around addiction and the struggles faced on the road to recovery.

You may think; “this book isn’t for me, I’m not an addict, I don’t drink too much, I don’t do drugs…” But as I found reading this book, addiction isn’t just those classic clichés.

Do you find yourself thinking, if I just buy this, if I just eat this, if I just do this I’ll be happy? Do you find yourself constantly looking at your phone? Do you wake up and instantly check Facebook or Instagram to see how many likes you have? Do you sit and eat a whole pack of biscuits without being hungry? Do you constantly want to be thiner, younger, richer? Do you do these things and then loathe what you did afterwards, but then still continue to do the same thing?

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This is also addiction. Russel Brand, in his flouncy language and witty stories tells this tale well. He also guides you through the 12 steps to recovery. Whether you end up following the book to help you through your personal problems (did you really EVER expect to take advise from Russel Brand?!), or read it so you can empathise better and help those affected by addiction, or whether you just read it as a fun but thoughtful read.

I really do recommend.

Bella Green is back.

Wow, September really did fly over. I cannot believe a whole month has gone by since my last post. We’re now into October, and some crazy people have even started talking about the ‘C’ word (local Co-op officially have mince pies on their shelves)!

I took a break from blogging throughout September as my diary was rather chocker.

At the start of September I visited London where I ate lots of scrummy food and supported Team Shearer in the charity football match Game 4 Grenfell.

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I then walked 25 miles along Hadrian’s Wall, my final challenge this year raising money for Labour Behind the Label. It was great meeting new people, working as a team and well and truly blowing the cobwebs off in the Northumberland air.

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Finally my long-awaited holiday to Dubrovnik arrived.

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Fully rejuvenated, I’m now ready to throw myself back into blogging.

As October is Fairtrade month and hosts Anti-Slavery Day I’ll be focusing on these areas for this months posts. If you have anything you specifically would like me to cover, please let me know.

Hope you’re all well. I’m very very happy to be back.

Ciao Bellas xxx

Taking a break. Getting a balance.

Dear Readers,

It’s been a full week since my last post, and it will be even longer till my next…

I am taking a break from blogging. I do love blogging, I really do. But at the moment I’m struggling to get the right balance. And in all honesty it’s been messing with my head!

Recently I’ve been given extra responsibility at work, I have a very busy social life and I feel I can’t fully enjoy that at the moment with the added pressure of writing blogs. The last thing I want is to not enjoy writing them, so for September I will be hanging up the keyboard and focusing on my friends and family, my work and myself.

Taking a break. Getting a balance.

But do not fear (or be so relieved), I will be back in October! But in the meantime my September step back is starting well, right now I’m on a train heading to London for a weekend with Rob. Next weekend I’m off to walk Hadrian’s Wall for charity. The weekend after that it’s Rob’s birthday. Then finallyyyyyy I’m off on holiday to Dubrovnik for a week.

In the meantime here are some things I was going to talk about through September that I’ve gotten for my holidays. I’ll let you have a sneaky peak at my sustainable buys without my waffle.

Auria London bikini

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Jyoti skirt

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People Tree dress

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Sundried shorts

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Sometimes taking a break is essential. Have a great September yourself, and make sure you get a good balance!

Cya in October!

Ciao Bella’s xxx

Meaty Impact and Innovations

Lately it seems everyone is talking about meat and the sustainability issues that surround it. So I’m going to join in!

Of course, this isn’t the first time I’ve wrote about it, earlier this year I tried Veganuary, then for Lent I gave up meat and now I’d class myself as Flexitarian (or whatever new trendy name it’s been given this week). Basically I go days, weeks even without eating meat.

A few nights ago Channel 4’s Food Unwrapped broadcast a special on the innovations that are making meat healthier for us and better for the planet. It’s definitely worth a watch, but if you haven’t got the time, here are some highlights…

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Did you know?

Cows produce more methane than cars, planes and trains combined. They release about 120kg of methane per year. Methane is a greenhouse gas like carbon dioxide (CO2). But the negative effect on the climate of methane is 23 times higher than the effect of CO2. 

33% of cereals grown in the UK are used for meat production.

Most of the world’s soy crop ends up in feed for poultry, pork and cows. The expansion of soy to feed the world’s growing demand for meat contributes to deforestation. 

For 2kg of chicken it takes 4.6kg of feed. For 2kg of pork it takes 6kg of feed. And for 2kg of beef it takes 30kg of feed. That is a lot of crop needed for a small amount of meat!

It takes 15,000 litres of water to produce 1kg of beef but only 1,250 litres for 1kg of wheat.

The innovations for a more ‘sustainable’ meat industry covered were a little bonkers, but it does show that the industry is starting to look at alternative ways in order to protect the planet.

Belgian Super Cows – Apparently these huge muscly cows are bred through natural selection (hmmm) due to an inactive muscle control gene. They produce around 30% more meat than a normal cow and somehow do this through eating the same amount of food as a normal cow.

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Spirulina Algae – Spirulina is an edible microalgae that can be grown in tanks on top of buildings. It’s still new technology but it could be used to replace normal animal feeds freeing up land currently used to grow animal feed to grow human vegetation instead.

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Ostrich Meat – Ostrich’s produce 10 times less methane than cows, they require 3 times less land to graze, can produce 64 tons of meat in a lifetime opposed to a cows 1.72 tons and the water footprint of ostriches is roughly a third of cows.

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If you’re having a BBQ this bank holiday, why not give an ostrich burger a go? Or veggie sausages? My favourite is BBQ’d pineapple. Yum! Whatever you do, have a great long weekend! xxx

Lush Colour Supplement

99% of the year I use make-up that is the palest shade. However sometimes, on those very odd occasions when my skin meets sunshine, I need something a little darker. But because it’s only a small portion of the year that I need a darker shade I begrudge buying a new product.

This is where Lush’s Colour Supplements are little pots of brilliance. Add a smidgen to your moisturiser, foundation or sun cream and you’re sorted!

They come in seven different shades, from Jackie Oates to Dark Brown. If you’re unsure which shade would suit you best, just head into a store and they would be more than happy to match a pot for you.

I’m currently using the Light Pink pot (3rd along), adding a tiny bit to my moisturiser every morning for work and to my foundation when I go out.

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INGREDIENTS: ROSE PETAL (below), SOYA OIL (below), TITANIUM DIOXIDE, RICE BRAN OIL, STEARIC ACID, TALC, GLYCERINE, TRIETHANOLAMINE, CETEARYL ALCOHOL, METHYLPARABEN, PROPYLPARABEN

As always from Lush, the product is not tested on animals and is handmade (thanks Judo) which is great. It’s also light and natural on your skin, doesn’t feel oily or clog your pores. The only negative I would say is that the colour range is not massively inclusive for those with darker skin as the dark brown is not really that dark.

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I’m hoping we get some more sunshine in England so that I can keep using this product, otherwise it will be going back in the make-up bag until the sun reappears next year! Come on British summer!