All Natural.

 Australian Organics Shampoo and Conditioner for damaged hair

 Burt's Bees Peach & Willowbark Deep Pore Scrub

 Uniquely Natural men's deodorant (smelled far nicer than the women's one!)

 Grown Facial Cleanser with Geranium Leaf, Bergamot & Rosebud

Sukin Purifying Shampoo & Nourishing Conditioner

Hello there. It's been a while. I felt compelled to share with you all that I've recently become quite dedicated to finding natural alternatives to my everyday bathroom products. Each of these products are made with natural ingredients, are vegan and free of sulfates and parabens, and I'm a fan of them all! Using natural sustainable products is something I feel strongly about because it has a positive effect on both the body and the environment. And they smell far greater than their artificial counterparts. If you're curious about any of these products specifically, you can ask me anything you like here

Latest Snaps

Lately I've been a little snap happy, I've even upgraded to the humble Canon 5D Mark III. Here are some of my favourites... 

Bless'ed

I scored this wonderful Bless'ed Are The Meek top today on sale at David Jones. $129 down to $75, which is quite a snatch once you appreciate all the luxurious detailing and soft sheer fabric. I'm so in love!

Healthy Vegan Nutballs, made by Ashleigh

Cut the clothes and make them cry

It's been a long time between posts. I don't really know what I want this blog to be anymore. As much as I still love my daily dose of my favourite fashion blogs, I no longer find much interest in blogging fashion myself anymore. Nevertheless, I felt the need to share my latest fixation - which is attacking my clothes with a nice, sharp pair of scissors. Here we have a Bonds classic tee (which set me back a mere $10, so soft) in size medium for a nice relaxed fit, with the sleeves hacked off. Paired with that are my Element denim - previously cuffed turned daisy duke style cut offs - shorts. A perfect pair if you ask me. 

Nothing Much

I don't have a whole lot to update with, I'm in the final week of my second year of tertiary study (first year of my current degree), and I can taste the freedom! For the third year in a row I'll be enduring a solid four months of summer holidays, and I know I'm going to need a better job to maintain sanity. The hunt so far has had its ups and downs, but theres definite hope. Meanwhile, I've still been shooting gigs for my university's student magazine Yak. Tonight I'm shooting Ball Park Music ft. Loon Lake which is exciting, but it's also my the last gig I'll be covering for them this year - sad! Since I haven't really had the time or motivation to update this blog much on the concert photo front - I don't even know what this blog focuses on anymore? Gone are the days of the outfit posts I think. So much has changed! But I'll leave the link to my flickr here for those who'd like to see more.
Anyway, to celebrate attending my last class for the year I went out all out with my hair once again, as you can see. Now, back to my essay / impending doom!

Vegan 4 Ingredient Risotto

I think a lot of people think risotto is a lot harder to make than what it actually is. I was talked through the process at school, and came home and experimented with it. Since then I've made variations of this countless times, I promise it's easy! People forget that cooking isn't like baking, you don't need precise amounts of ingredients in order for it to work, change things up according to your taste!

Ingredients
About 5 button mushrooms, thinly sliced
1 small purple onion
1/3 cup of arborio rice
2 cups of vegetable stock

What to do

• Make your vegetable stock using warm water, pour it in a saucepan and place it over a very low heat, do not allow to boil
• Meanwhile, finely slice your onion and mushrooms, and then cook them on a medium heat in a little olive oil until soft
• Make sure there is still some excess oil in the pan, and if not add more. Then pour in your dry, uncooked arborio rice. Stir the rice so that the oil, mushrooms, onions are all evenly combined with it. 
• Once you've done this, add a generous ladle of vegetable stock. It must be warm when you do this, otherwise the rice can split and your risotto won't work. 
• Stir the mixture continuously until the stock is absorbed, and then add another ladle full. 
• Repeat the process until the rice is nicely cooked (have a taste to be sure!)
• Season with pepper and free torn basil if you wish. 

As a vegetarian (but not vegan) option, you can also serve this with some grated parmesan or some crumbled fetta on top.