Galentine’s Day!

Move over Valentine’s Day and make way for February 13th, also known as Galentine’s Day! “What on earth is that?” we hear you say… well it’s a day dedicated to celebrating your love for your lady friends, single or not. Here’s our guide to pampering your gal pals…

Start with face masks…

Organic Cacao Face Mask



  • Melt the coconut oil, cool slightly and mix with the cacao powder, cinnamon and honey. Leave until completely cool before applying to face and neck. Leave for 20 minutes and then wash it off.

Avocado Face Mask



  • Place half the avocado into a bowl, mash with a fork until as smooth as possible, place the oats in a food processor and pulse until ground. Mix the oats into the avocado.

  • Add the lemon juice, coconut oil and essential oil and mix until combined.

  • After carrying out a patch test, apply a few tablespoons to your clean face and let sit for 15 to 20 minutes. Rinse off with warm water.

DIY Cucumber Face Mask



  • Peel the cucumber, chop up and blend into a puree. In a separate bowl, combine the milk, coconut oil and aloe vera and coconut sugar. Add the cucumber puree to the milk mixture and mix. Store in the fridge, apply to face once a patch test has been carried out and wash off after 15 minutes.

Simple Turmeric Face Mask


  • 2 tablespoons Flour
  • 1 teaspoon Turmeric
  • 3 tablespoons Milk
  • A couple drops of Honey


  • Combine all ingredients together and store in an air tight container.

  • After carrying out a patch test 24hrs before, apply a thin layer to your face and leave for 10 minutes.

  • Rinse off in the shower and don't forget to moisturise after!

Bentonite Clay Face Mask



  • Begin by grinding the oat flakes in a food processor or with a pestle and mortar.

  • Pour the crushed oats and the bentonite clay in to a bowl a long with 1 tablespoon of water and mix to form a paste. Add another tablespoon of water if the consistency is not similar to a paste.

  • Drop in the tea tree oil and mix. Once applied to the face, leave for 10 to 15 minutes then remove with warm water.


While sipping on cocktails…

Vanilla & Fig Cocktail


  • 150g Organic Figs Destemmed & Chopped
  • 1 Vanilla Pod
  • 100g Sugar or a serving of Honey
  • 100ml Water
  • 40ml Vodka
  • 2 tablespoons Lemon Juice
  • 85ml Carbonated Water
  • Ice
  • Thyme
  • Fresh Figs


  • Slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife and add to a pan a long with the chopped figs, sugar and water.

  • Bring the mixture to the boil and then reduce to a medium heat for 10 minutes while stirring. Allow the mixture to cool completely.

  • Once cooled, strain in to a cocktail shaker a long with the the vodka, lemon juice and ice and thoroughly shake.

  • Pour in to a cocktail glass and top up with soda water.

  • Get creative when garnishing, we've used a fresh fig cut in half and a fresh sprig of thyme.

Pink Raspberry Martini Cocktail


  • 350g Water
  • 55ml Raspberry Juice
  • 55ml Raspberry Liqueur
  • 113ml Vodka
  • Half of a Lime Juice
  • 28ml Sugar Syrup
  • Ice
  • 2 teaspoon Organic Coconut Sugar
  • Fresh Raspberries


  • Chill two glasses by filling with ice and water.

  • In a shaker add the raspberry juice, coconut sugar, lime juice, vodka and raspberry liqueur with ice and shake.

  • Remove the ice and water from the glasses and dip the rim of the glass in to the sugar syrup then dip in to the pink sugar.

  • Strain the liquid between two glasses and garnish with raspberries.

Blood Orange Cocktail


  • 2 Strawberries
  • 1 Blood Orange
  • 1 teaspoon Coconut Sugar
  • Fresh Mint
  • 30ml Gin
  • 22ml Elderflower Liquer
  • 2.5 teaspoons Lime Juice
  • 75ml Ginger Ale
  • 30ml Blood Orange Juice
  • Ice


  • Muddle two strawberries, a slice of blood orange, coconut sugar and a mint leaf at the bottom of a glass. Tip in the gin, elderflower liquer, lime juice, ginger ale and blood orange juice and mix. Add ice and garnish with a slice of blood orange and fresh mint.

Your Go To Gin-Based Drink


  • A handful of Frozen Blueberries
  • A dash of Soda Water
  • 1 Lime Wedge
  • 50ml Gin
  • 50ml Lime Cordial
  • 2 dashes of Celery Bitters
  • Ice Cubes
  • 1 sprig of Rosemary


  • Place a handful of frozen blueberries into a glass with a dash of soda water. In a cocktail shaker add the squeezed lime wedge, gin, lime cordial, celery bitters and some ice and shake. Strain the liquid into the prepared glass and serve with a sprig of rosemary.

Homemade Pink Lemonade


  • 300g Sugar
  • 2 Lemons
  • 1 Orange
  • 500g Raspberries
  • 350ml Water
  • Sparkling water


  • Place the sugar, raspberries and water in to a pan and using a sieve, squeeze in the juice of two lemons and one orange.

  • Bring to the boil, stir and leave to cool. Once cooled, using a sieve strain the liquid and press down of the raspberries to extract as much juice as possible.

  • Store in an airtight glass container in the fridge and consume within one week.

  • When ready to serve, pour in to a glass with ice and top up with sparkling water.

Make a homemade meal together…

Beetroot Hummus



  • Cut the beetroot in to quarters and leave to cool. Once cool, place in a food processor, blend and add the chickpeas, the zest of one lemon, the juice of half a lemon, cumin, beetroot powder, a pinch of salt and pepper, two garlic cloves and the tahini.

  • Blend until a smooth consistency forms, drizzle in the olive oil while mixing, taste and add more salt, lemon juice or oil if needed.

  • Serve with sesame seeds on top.

Rainbow Lasagne



Red Layer

  • Fry the chopped onion in oil until the colour of the onions begin to change, add the chopped tomatoes and cook for 5 minutes.

  • Tip in the Italian herb mix with 50ml of water and boil while mixing. Leave to simmer and cover the pan for 10 minutes. Scoop the mixture in to a bowl.

Green Layer

  • Add the basil, garlic, almonds, two tablespoons of oil and the cheese to a blender, and combine until smooth. Taste and add salt and pepper if needed.

  • Tip in half the rocket, blend, add the remaining rocket and process again. Scoop the mixture in to a bowl.

Orange Layer

  • Boil the chopped carrots for 5 minutes and preheat the oven to 190C. Add the boiled carrots to a baking tray, drizzle with oil, season with salt, pepper and one tablespoon of thyme and roast for 20 minutes.

  • Place the carrots in to a clean blender, process and scoop the mixture in to a bowl.

Purple/Pink Layer

  • Preheat the oven to 190C, add the chopped beetroot to a baking tray, drizzle with oil, season with salt, pepper and one tablespoon of thyme and roast for 20 minutes.

  • Place the beetroot in to a clean blender, process and scoop the mixture in to a bowl. You should have four separate colours in four bowls.

  • Line the bottom of a deep dish with the red layer, place lasagne sheets on top. Spoon the green layer on top of the sheets and add more lasagne sheets. Spread the orange layer on top, add sheets and scoop the purple/pink layer out and spread on top. Add the final lasagne sheets to the top and sprinkle with Parmesan and thyme.

  • Place in the oven for 30 to 40 minutes until cooked.

Indulge in sweet treats…

Rhubarb and pink peppercorn upside-down cake


For the topping

  • 50g butter
  • 125g caster sugar
  • 350g rhubarb (cubed)

For the cake

  • 200g plain flour
  • 1 tbsp ground ginger
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 pinch salt
  • 60g caster sugar
  • 1 tsp Pink Peppercorns finely ground
  • 200ml butter milk
  • 2 medium eggs
  • 27ml sunflower oil

You will need

  • 23 cm round spring clip tin, lined with baking parchment



  • Set the oven to 180°C/350°F/Gas Mark 4.


  • For the topping: Melt the butter in a frying pan and add the sugar and 2tbsp water. Stir until the sugar has melted, then simmer gently until it starts to turn a pale golden colour. Add the rhubarb and stir well to coat. Remove pan from the heat. Spoon the rhubarb in a single layer over the base of the cake tin.


  • To make the cake: Sift the flour, ground ginger, baking powder, bicarbonate of soda and salt into a bowl. Stir in the sugar and peppercorns. Whisk together the buttermilk, eggs and oil and stir into the flour mixture. Pour over the rhubarb.


  • Bake the cake in the centre of the oven for 35-45 mins, or until it springs back when pressed in the centre. Remove cake from the oven and leave it to cool in the tin for about 10 mins. To serve, invert the cake on to a serving plate, remove tin and peel away lining paper. Serve warm with cream or custard.

Organic Strawberry Crumble Cake


Crumble Cake

Cheesecake Filling


  • Line a cake tin with baking paper.

  • Combine the flour, baking powder salt and sugars in a large mixing bowl. Work in the butter using your hands until the mixture feels grainy. Tip in the eggs and vanilla and combine.

  • Press around 2/3 of the mixture in to the bottom and side of the baking tin and place in the refrigerator.

  • In a clean mixing bowl, combine the mascarpone, soft cheese, vanilla, sugar and corn starch. Tip in the eggs and mix until combined but do not over mix!

  • Tip half of the mixture in to the chilled cake tin, place slices of strawberries on top and add the remaining cheesecake mixture on top. Crumble the remaining cake mixture on top and bake at 170C until golden brown. This will take over an hour.

  • Leave to cool, garnish with slices of strawberries and serve.

Homemade Eclairs



  • 170g Lightly Salted Butter
  • 200g Plain Flour
  • 8 Eggs
  • 300ml Milk
  • 150ml Double Cream
  • 3 Eggs yolk
  • 50g Caster Sugar
  • 3 tablespoons Cornflour
  • 1 teaspoon Vanilla





  • Sieve the flour in to a large mixing bowl and leave to sit. Melt the butter in a saucepan with 450ml of water, bring to a boil and simmer until melted.

  • Add the flour to the water and butter mixture while whisking vigorously until smooth and leave to cool.

  • Preheat the oven to 200C or 180C for fan assisted ovens and line two baking trays with baking paper.

  • Once the mixture has cooled down, add an egg and beat until smooth. Repeat this process until your mixture is smooth and drops off a spoon.

  • Carefully add the mixture to a piping bag and slowly pipe 5 eclairs on to each baking tray. Place in the oven for 35 to 40 minutes or until golden and risen slightly. Using a knife, split down the middle of each eclair and return to the oven upside down for 5 minutes. Remove from the oven and leave to cool.

  • Add the milk and cream to a pan and heat until the liquid begins to simmer. Remove from the heat.

  • In a bowl, combine the egg yolk, caster sugar and cornflour and tip in to the milk mixture, combine and return to the heat until the mixture begins to thicken. This should take around 5 minutes.

  • Use a sieve to transfer the liquid in to a jug, cover with clingfilm and place in the oven for 4 hours.

  • Transfer the mixture in to a piping bag and pipe inside the eclairs.


  • In a bowl, combine 125g of icing sugar with 15ml of water. Repeat until you have seperate bowls of icing. In each bowl add natural food colouring ingredients to change the colour of the icing.

  • Place the eclairs on to a cooling rack and spread the icing on top, place in the fridge to set.

Homemade Chocolate Mendiants


  • 100g Dark Chocolate
  • 100g White Chocolate
  • 100g Chocolate



  • Using three sheets of baking paper, draw circles that are equal distance apart using an egg cup or glass as a guide, depending on the desired size of your mendiants.

  • Turn the baking paper over and place on to baking trays.

  • Using a saucepan, fill up to a quarter with water and simmer. Break the dark chocolate in to pieces, place in to a heat proof bowl and place on top of the pan of water.

  • Once the chocolate has began to melt, remove from the heat and allow the remaining solid chocolate to melt.

  • Now the chocolate has melted completely use a spoon to create the chocolate circles on to the baking paper. Sprinkle a variation of finely chopped ingredients on top and allow to cool on a work surface.

  • Repeat this process with clean equipment for the white chocolate and milk chocolate. Get creative with your toppings!

  • When set, peel the mendiants off the paper and place in to a gift box and tie ribbon around as a gift or enjoy as a treat.

Perfect Chocolate Ganache



  • Place the chopped chocolate and salt in to a mixing bowl, over a medium heat, bring the cream to a boil and pour in to the mixing bowl. Leave to sit for 10 minutes and do not stir.

  • Stir the mixture with a whisk until a smooth and shiny consistency forms. Make sure you scrape the sides and bottom of the dish with a spatula to make sure the chocolate is thoroughly combined.

Blood Orange Cake


  • 115g Butter
  • 100g Coconut Sugar
  • 100g Granulated Sugar
  • 1 Blood Oranges
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 200g Sour Cream
  • 190g Flour
  • 2 tablespoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Cardamom
  • 1/4 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 250g Icing Sugar
  • Dried Oranges


  • Preheat the oven to 170C, line a cake tin with baking paper and cream together the butter, sugars and the zest of one blood orange in a mixing bowl.

  • Tip in an egg, beat, add another egg and beat again. Add two tablespoons of blood orange juice and the vanilla extract and beat until the mixture is fluffy.

  • In a separate bowl, combine the baking powder, baking soda, salt, flour, cinnamon and cardamom. Add 1/3 of the dry mixture to the wet mixture, combine and tip in half of the sour cream and combine. Repeat until the ingredients are combined and a smooth consistency forms.

  • Pour the cake mixture in to the prepared cake tin, place in the oven and bake for 45 minutes or until cooked through. Leave the cake to cool in the tin for 5 minutes then carefully remove and leave to cool on a cooling rack.

  • While the cake is almost cooled, whisk the juice of one blood orange, a couple drops of vanilla extract and the icing sugar. Once the cake is cooled completely, pour the icing on top of the cake and allow to drip over the edges.

  • Decorate the cake with slices of dried oranges.

Homemade Vegan Churros



  • Combine the sugar with the cinnamon on a plate lined with baking paper and set to one side.

  • Whisk the water, 1 1/2 tablespoons of sugar, two tablespoons of vegetable oil and salt over a medium heat. Bring to the boil then remove from the heat.

  • Add the flour to the mixture and stir until a ball forms.

  • Carefully heat 4 inches of vegetable oil in a large pan. It should reach 190C with at least 3 inches above the oil to prevent bubbling over.

  • Place the dough in to a pastry piping bag and pipe the dough over the pot of oil. Cut each churro using scissors. The key is to pipe two to three churros into the oil at a time.

  • Once the churros are golden brown, carefully remove using tongs and place on to a paper towel to drain the oil. Roll the churros in the cinnamon and sugar mixture.

Watermelon Wedges



  • Carefully using a sharp knife, lay the watermelon on a cutting board and trim both ends. Stand the watermelon up and slice down the middle. Lay each half flesh side down and cut in half again (length ways).

  • You should be left with four pieces of watermelon. Turn each quarter horizontal and slice into triangles.

  • Carefully push a popsicle stick through the skin of each triangle and lay the watermelon popsicles down on a baking tray.

  • Sprinkle the flesh with salt, melt the chocolate and drizzle across the watermelon and top with chopped almonds.

Then exchange gifts…

Homemade Bath Bombs


Bath Bomb

Essential Oils

Whole Spices


  • In a mixing bowl, mix the bicarbonate of soda, citric acid, cornflour and Epsom salt until combined.

  • In a separate bowl combine the coconut oil and your chosen essential oil. Either 1/4 teaspoon of cinnamon essential oil OR 1/4 teaspoon of nutmeg essential oil.

  • Slowly add the oil mixture into the dry ingredients, thoroughly mixing before adding more. Once combined, add a couple drops of water and mix quickly.

  • When the mixture can be clumped together get your moulds ready by placing the star anise and cinnamon stick pieces into the bottom of each mould. Pack the moulds tightly with the mixture and smooth the top with a spoon.

  • Leave the bath bombs to dry over night, carefully remove once dry and give as a gift or drop into the bath.

Mint & Lime Homemade Soap



  • In a glass bowl, mix the lye into the water and leave in a safe place, out of reach of children and pets.

  • In a large glass mixing bowl, mix the olive oil and coconut oil together.

  • Pour the lye and water mixture into the oil mixture and gently combine.

  • Place the bowl in the kitchen sink and using a hand blender, blend the mixture together. Be careful that the mixture does not leave the bowl.

  • When the mixture becomes thick, tip in your essential oils, ground lime leaves, peppermint powder and mix.

  • Carefully pour the mixture in to soap molds (you can also use oiled plastic containers).

  • Cover the soap molds and leave for 24 hours.

  • If the soap is not hard enough to remove from the molds, place in a cold place. Make sure you do not leave the soap in a cold area for too long as the soap will become too hard to cut in to shapes.

  • Once the soap is removed from the mold, cut in to bars and leave to set for as long as possible.

Turmeric Soap



  • Chop the goat milk melt and pour soap base in to cubes, place in heatproof container and melt in the microwave for 60 second bursts until it melts.

  • Combine the turmeric and isopropyl alcohol in a separate container. Use a glass that is safe for essential-oil use, add the turmeric mixture and essential oils. Mix thoroughly using a spatula.

  • Carefully pour the soap in to soap moulds, leave to cool and harden before removing.

Multicoloured Macaron



Sugar Syrup

  • 150g Granulated Sugar
  • 50g Water


  • 115g Chopped Dark Chocolate or dark chocolate chips
  • 115g Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Butter room temperature


  • Line your baking trays with silicon baking paper.

  • Divide the ground almonds and icing sugar between how many different colours you're using. For example, if you're using four different colours, separate the ground almonds and icing sugar in to four different bowls. In each bowl add half a teaspoon of your chosen powder. You'll have one bowl for beetroot powder, one bowl for turmeric etc.

  • Place in to a food processor and process for 2-3 minutes and place back in to it's bowl. Clean the processor and repeat for the other colours.

  • Sift each blended mixture into a bowl and discard of the big lumps that have been left behind.

  • Whisk 60g of egg whites and separate between the bowls and mix until a stiff mixture forms.

  • Whisk the remaining 60g of the egg whites to soft peaks and then add 35g sugar.

  • Put the sugar and water in a saucepan to make the syrup. Heat until it reaches 118 C. Slowly add the boiling syrup to the egg whites and whisk on medium/high speed for about 10-15 minutes. The meringue will have become shiny and will have cooled.

  • Add a quarter of the meringue to the almond/sugar mixtures. Mix well so that the mixtures loosens. Now fold in the remaining meringue a quarter at a time. Mix until the mixtures are completely combined and it has a little fluidity to it. To test this hold up the spoon and it should fall back in to the bowl slowly. If it runs quickly like a ribbon it will be over mixed.

  • Fit a piping bag with a plain tip and add the mixture. Pipe the macaroons on to the baking sheet. Make them the size you want – about 5cm across.

  • Repeat with a clean piping bag for each colour.

  • Leave to rest so that the macaron forms a skin – when it is touched your finger will not pick up any of the macaroon mixture. This can take anything from 15 mins – 1/2 hours depending on the temperature of the room.

  • Bake at 150 C for 15-25 minutes.

    Check to see if macaroons are done by grabbing the top of one macaroon and trying to shake it. They are done when the top barely slides against the skirt. If they are not done, extend baking time by two minutes intervals, checking after each extension. When ready leave on a cooling rack. Don't remove the shells off the parchment paper as soon as the tray comes out of the oven, else you will break the shell. Wait for 2-3 minutes at least for it to cool down.

  • To make the Ganache, put the chopped chocolate in a bowl. Heat the heavy cream in a small saucepan till it just begins to boil. Add it to the chocolate and stir until all the chocolate melts. Add in the vanilla extract and soft butter and mix till silky smooth.Allow to cool in the fridge for at least 30-40 minutes.

  • Sandwich 2 macaroon together with the ganache.

Pink Bliss Balls



  • Place the dates, grated beetroot, almonds, chia seeds, coconut sugar, desiccated coconut, spinach and pecans in to a food processor and process until smooth.

  • Roll the mixture in to balls and roll in to beetroot powder to coat with a pink layer. You can also coat in desiccated coconut!

Pink Himalayan Salt & Rose Petal Body Scrub 🌹


  • Using a pestle and mortar roughly grind the salt and rose petals.

  • Add the coconut oil, grapefruit juice, essential oils and almond oil to a small glass bowl and combine thoroughly.

  • Tip the roughly ground salt and rose petals to the mixture and stir until combined and add two or three of our pink rose buds.

  • Store in an air tight glass and use to exfoliate skin and then rinse off.

Always remember to drink responsibly.

About the Author


As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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