Why I Broke Up With My Best Friend Of 12 Years

Sometimes loving yourself means ending a relationship.

October 15, 2015

Homemade Cranberry Ganache Filled Lamington Recipe

Light, fluffy and literally oozing with flavour.

October 7, 2015

Korean Beef, Cabbage And Mushroom Salad Recipe

Quick, easy, tasty and packed full of nutrients.

October 5, 2015

Cranberry, Pumpkin And Porter Punch Cocktail Recipe

Sweet and creamy with a hint of spiced rum.

October 4, 2015

Baking For The Health Elitist In You: Chia And Banana Slice

Sugar and gluten-free goodness with just enough superfood prowess to impress your friends.

October 2, 2015

Are You A Relationship Addict?

Chances are if you aren’t one, you know one.

October 1, 2015

My Sex Hiatus Led To Performance Anxiety

Deprived and wanting, yet dreading my next sexual encounter.

September 30, 2015

An Open Letter To Azealia Banks

When will you quit insulting the world?

September 30, 2015

Is This Genius Monopoly Game The Greatest Proposal Ever?

Dear future husband: please take note.

September 29, 2015

The 13 Emotional Stages Of Getting Your Period

Thanks gosh for periods, said no girl ever.

September 28, 2015

Sugar-Free Baked Lime Cheesecake Recipe

You really can’t go wrong with cheesecake; it’s creamy, sweet and often has a subtle zest that lingers in your mouth after every spoonful. What if we told you that this baked lime cheesecake recipe was sugar and gluten free? It almost sounds too good to be true, however thanks to Carolyn Hartz’s new Sugar Free Baking book, set for release in October, it’s not.

Enjoy as a lemon variation by replacing the zest.

RELATED: Wholesome Treats: Raw, Vegan And Coconut Cheesecakes

Ingredients

250g light fresh ricotta

220g light cream cheese

250g low fat natural yoghurt

90g Perfect Sweet xylitol

2 extra-large eggs

Zest of 1 lime (or lemon), finely grated

2 tsp pure vanilla extract

Baked_Lime_Cheesecake large

Method

  1. Pre-heat oven to 160˚C/140˚C fan-forced. Line the base of a 20cm spring form pan with baking paper.
  2. Place all ingredients in a large bowl. Use an electric beater to beat at medium speed until smooth.
  3. Pour mixture into prepared pan and bake for 50 minutes or until set and a round bladed knife inserted in the centre comes out clean.
  4. Turn oven off and leave cheesecake to cool in oven with the door slightly ajar.
  5. Run a knife around the edge of cheesecake to loosen, remove the side of the pan and refrigerate cheesecake to chill until cold, preferably overnight.

Tip: Leaving the cheesecake to cool in the oven helps prevent the surface from cracking.

September 27, 2015

Wholesome Eats: Raw Vegan Caramel Slice

Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.

RELATED: Wholesome Treats: Raw, Vegan And Coconut Cheescakes

Caramel slice is an extremely popular dessert snack that can easily be whipped up or pre-purchased at your local cafe. BUT, the downside is that this oh-so-tasty treat generally has a heck of a lot of sugar and fat lurking within its gooey interior. Lucky for us, food blogger @cleaneatingsurvivalguide has created her own raw caramel slice recipe, minus the nasties, and is sharing it with SHESAID readers!

Speaking about the inspo behind the recipe, she said: “What if i told you this caramel slice recipe involved no flour, butter or refined sugar? I created this recipe to show that eating healthy does not have to be boring and you can still indulge too!”

Be sure to share your #WholesomeTreats with @shesaid and @cleaneatingsurvivalguide on Instagram!

Ingredients

Biscuit Base

3/4 cup of walnuts

1 cup of dates

1 tbsp coconut oil

Caramel Layer

1.5 cups of dates

2 tbsp tahini

1/4 cup of coconut oil

1/4 cup maple syrup

Chocolate topping

1/2 cup cacao powder

3-4 tbsp coconut oil

3-4 tbsp rice malt syrup or maple syrup

Wholesome Treats: Raw Caramel Slice With Nutty Biscuit Base

Method

  1. Blend each layer, and press down in a pan. Place in the fridge as you are making each layer.
  2. Place in the fridge for 1-2 hours before consuming!
September 26, 2015

3 Things I Wish I Knew Going Into My 20s

Why don’t they teach you this stuff in school?

September 25, 2015

Why I Quit My Job Without A Backup Plan

My bank account’s almost dry, I don’t have another job in the works and I don’t care.

September 24, 2015

13 Reasons Dick Pics Need To Stop. IMMEDIATELY.

An unsolicited pic of your penis on our phone = instant fail.

September 24, 2015

Wholesome Eats: Chickpea Pizza With Salsa Verde And Zucchini

Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.

RELATED: Wholesome Eats: Chilli Roasted Corn And Sweet Potato Salad 

Not very often do you come across a pizza recipe that’s vegan, gluten-free and contains no refined sugar. However, thanks to the ladies over at @panaceas_pantry, this chickpea pizza with salse verde is just that – and more!

“I was inspired by the humble Indian dosa for this recipe­ – naturally gluten-free and vegan,­ made from a base of chickpea flour­ and packed with flavour,” said one half of the duo, Jade. “This version is thicker, heartier and transformed into a pizza base. Though really, you could use it as an vegan omelette or savoury pancake.”

Be sure to share your #WholesomeEats with @shesaid and @panaceas_pantry on Instagram!

Ingredients

Pizza

1⁄2 cup + 2 tbsp garbanzo (chickpea) flour

1⁄2 cup + 3 tbsp water

1⁄4 tsp baking flour

1/8 tsp Cayenne pepper

1 tbsp nutritional yeast

1⁄4 red onion, diced

Salt and pepper

Salsa

2 cups spinach

Juice of 1⁄4 lemon

1 tbsp extra virgin olive oil

1­ heaped tsp capers

1⁄2 cup mixed fresh herbs; we used mint, coriander and parsley

Toppings (optional)

Thinly sliced zucchini strips (we used a potato peeler for this)

Raw, grated beetroot

Thinly sliced red onion

Sliced tomato

Sliced avocado

Hummus, olive oil or hulled tahini

Wholesome Eats: Chickpea pizza With Salsa Verde And Zucchini Strips

Method

  1. Whisk all pizza ingredients in a medium ­sized mixing bowl until the mixture is completely uniform, set aside for at least 15 minutes to allow the mix to soak.
  2. To make the Salsa; pulse all ingredients in a high speed food processor until combined and still slightly chunky (about 12 times)
  3. Heat coconut oil in a heavy­ based fry pan over medium heat for 1 minute until hot, but not allowing the oil to smoke. While the oil is heating, quickly whisk the mixture to work air bubbles through.
  4. Once hot, pour the mix into the pan, tilting the pan to evenly spread the mix. Leave to cook for 6­7 minutes before flipping, (the pizza will bubble and begin to dry when ready). Once flipped, cook for roughly 5 minutes on the other side, or until golden brown.
  5. Top pizza with salsa, then layer on sliced tomato, red onion, zucchini strips and shredded beetroot. Warm under the grill for 2­3 minutes, or to your preference. Serve with avocado and hummus, tahini or olive oil.
September 23, 2015

Quitting Sugar Turned Me Into A Bitch

Secret’s out, sugar’s bad. But what they failed to include in the memo is how hard quitting would be.

September 23, 2015

Spiced Beef, Pumpkin And Kale Salad Recipe

Kale, being the most nutrient dense food on the planet, is the go-to base for any salad this season. So if you’re looking to serve up something fresh and wholesome, give this spiced beef, pumpkin and kale salad a whirl! Not only is it super simple to make, it contains lots of protein and nutrients to keep you feeling nourished and full.

RELATED: Roasted Rack Of Lamb With Baby Vegetables Recipe 

Ingredients

2 x 200g round steaks (about 2cm thick)

1⁄4 small Japanese pumpkin, peeled and cut into wedges

1 small broccoli, thickly sliced (keep the pieces large as it makes it easier to handle)

1⁄2 tsp each cracked black pepper, chilli flakes and ground coriander

2 cups coarsely torn kale (about 1⁄2 bunch)

1 golden shallot, thinly sliced

2 tbsp extra-virgin olive oil

Juice of 1 lemon

3⁄4 cup coarsely torn flat-leaf parsley

2 tbsp roasted pepitas

Yoghurt-tahini sauce

4 tbsp natural yoghurt

1 1⁄4 tbsp each tahini, lemon juice and olive oil

Spiced Beef, Pumpkin And Kale Salad Recipe

Method

  1. Preheat oven to 200°C. Drizzle pumpkin with 1 tbsp olive oil, season to taste with salt and freshly ground pepper and roast on a baking paper-lined oven tray, turning occasionally for about 25 minutes until browned on the edges and tender.
  2. Preheat a char-grill to high. Combine about 1 tbsp olive oil with pepper, chilli flakes and a pinch of salt, brush over steaks and set aside at room temperature while you cook the broccoli.
  3. Drizzle broccoli slices with 1 tbsp olive oil and char-grill, turning occasionally for about 8 minutes until just tender and charred a bit on the edges, then when cool enough to handle, coarsely chop and set aside.
  4. Wipe char-grill clean then cook steaks, turning once, until browned and cooked to your liking (5-6 minutes for medium-rare, 7-8 minutes for medium), transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes, then thickly slice.
  5. Mix the yoghurt-tahini sauce ingredients in a bowl to combine and season to taste with salt and pepper.
  6. While the meat rests, combine the kale, shallot, extra-virgin olive oil, lemon juice and garlic in a large bowl, season to taste with salt and pepper and mix well with your hands until the kale starts to soften (2-3 minutes).
  7. Toss through the beef, chopped broccoli, parsley, barley and pepitas. Spread a little tahini dressing on serving plates, pile the salad on top and serve.

Recipe courtesy of BeefandLamb.com.au

September 22, 2015

9 Guys Who Made Our Ovaries Explode At The Emmys

Say hello to the most thigh-tremblingly hot men from this year’s awards. You’re welcome.

September 22, 2015

Sugar-Free Vanilla Layer Cake Recipe

A decadent vanilla layer cake that contains no sugar and no gluten – you must be dreaming, right? No, this is real life, thanks to Carolyn Hartz’s Sugar Free Baking book, set for release in October.

RELATED: Wholesome Treats: Raw, Homemade Nutella Cups Recipe

“We all know that we should decrease our sugar intake, but the assumption is that if you give up sugar, you are giving up desserts and treats – this is just not the case!” says Carolyn.

Free of white sugar and hidden sugars such as agave and rice malt syrup, this recipe is the ultimate sweet-treat in which you can certainly have your cake and eat it, too!

Ingredients

Cake

150g unsalted butter, softened, plus extra to grease

100g Perfect Sweet xylitol

3 extra-large eggs

200g almond meal

50g arrowroot

1 tsp gluten free baking powder

Pinch of salt

180 ml milk, lukewarm

1 tsp pure vanilla extract

To assemble

500ml whipping cream

400g fresh berries of your choice

200g Perfect Sweet Berry Jam

75g Dark bitter chocolate, melted (optional)

Rose petals or edible flowers to decorate (optional)

Vanilla_Layer_Cake large

Method

  1. Preheat oven to 150˚C/130˚C fan-forced. Grease a 24cm round cake pan with butter and line with baking paper.
  2. Use an electric beater to beat the butter and xylitol in a medium bowl until pale and fluffy. Add the eggs, one at a time and beat well.
  3. Mix the almond meal, arrowroot, gluten free baking powder and salt together in a separate bowl. Add to the egg mixture and combine on low speed. Add the lukewarm milk and vanilla and stir until combined.
  4. Pour mixture into prepared cake pan and bake for 25 minutes or until a skewer inserted in the centre comes out clean.
  5. Cool in pan for 10-15 minutes then turn onto a wire rack to cool completely.
  6. Repeat this recipe twice for the remaining layers.
  7. To assemble, whip the cream in a medium bowl until soft peaks form.
  8. Set aside 1 cup of the whipped cream and 150g of the fresh berries to decorate the top layer.
  9. To assemble, place the first cake layer on a serving plate and spread over half the jam, then half the remaining cream and top with half the remaining berries. Gently place the second cake layer on top and repeat. Place the third cake layer on top and finish with the reserved whipped cream and berries. If using, drizzle with melted chocolate and serve.

Tip: It is best to have the milk lukewarm as it gives the cake a better texture. It’s also recommended that you use strawberries when making your jam for use in this recipe.

September 20, 2015

Trends You’ll Be Wearing This Summer, Fresh From NYFW

If you’re seeking some wardrobe inspo for the warmer weather ahead, you can’t look past the runways of New York Fashion Week, which we’re currently in the midst of. Coming in hot off the catwalk this year is big hair, vibrant prints, relaxed tailoring and loads of colour – think the swinging 60s meets boho. So, ladies, this summer pull out your sense of adventure, because it’s all about being bold and making a statement.

RELATED: Melbourne Fashion Week Trend Report

Take inspiration from some of our favourite NYFW looks below.

Jeremy Scott

“Plastic is fantastic,” was the summation of Scott’s SS16 collection. Taking us on a journey back through time, the 60s and the 80s were prominent themes among this year’s designs with plastic, shiny jewellery and dresses, cartoon patterns, and pop art.

Bella Hadid

jeremy scott show

Diane von Fursten

Embroidery, clashing prints, metallics and relaxed tailoring took centre stage at Diane von Fursten’s SS16 show. Drawing inspiration from Fortuna, the goddess of luck, the models donned Grecian gowns, silks and plunging necklines. Interestingly, fuchsia pink stole the spotlight, establishing itself as a base colour for quite a few of Fursten’s designs.

Diane von Furstenberg GiGi Hadid

Diane von Furstenberg show

Tommy Hilfiger

Did someone say, Bob Marley? At this years Tommy Hilfiger show it was all about the island vibes with crocheted dresses, string bikinis and flora prints. Maxi dresses look set to make a comeback, as does the patchwork print, with Hilfiger combining the two – as can be seen on Gigi Hadid below.

tommy

Tommy Hilfiger runway

Vera Wang

Vera Wang proved that orange is definitely not the new black with her SS16 collection. Keeping colour to a minimum, Wang worked an oversized boyfriend feel into her collection, debuting an assortment of large jackets and tanks, loose trousers, short shifts and cut-out pieces.

Vera Wang show

vera wang black show

 

What do you think about the SS16 trends?

Images via Daily Mail, Popsugar, Vera Wang, The Impression, LAgirlfancies.com, The Daily Beast

September 17, 2015

Roasted Rack Of Lamb With Baby Vegetables Recipe

Guillaume Brahimi has just released a new collection of scrumptious Spring recipes and we were lucky enough to get our hands on a few! So, to celebrate the return of the warmer weather, why not try Brahimi’s roasted rack of lamb with baby vegetables recipe? Featuring fresh, seasonal produce, it’s going to be the perfect go-to dish to entertain friends with this season.

RELATED: 3 Easy No-Bake Desserts

Ingredients

2 x 8 cutlet lamb rack

1/2 bunch orange carrots

1/2 bunch yellow carrots

1 bunch spring onions

50 gm podded peas (blanched)

1 bunch baby leeks

100 gm shemiji mushrooms

50 gm shallots (finely diced)

100 ml chicken stock

½ bun tarragon

160 ml lamb jus

Roasted Rack Of Spring Lamb With Baby Vegetables Recipe

Method

  1. Pre heat oven to 180 degrees.
  2. Peel the carrots, trim spring onions and baby leeks. Place Tefal reserve pot roast on heat and add olive oil and diced shallots, sweat for 5 minutes avoiding any colour. When almost soft, add baby carrots and allow to colour. Add spring onions and leeks, and chicken stock, then place on lid and allow to cook for 10 minutes or until vegetables are almost cooked through.
  3. Whilst the vegetables are cooking place a fry pan on high heat and add olive oil. Season lamb before adding to the fry pan fat side down to seal. Turn to colour all sides until golden brown.
  4. Place the fry pan in the oven for 10 minutes or until lamb is medium rare. Remove from oven and allow to rest for 8 minutes.
  5. Once the vegetables are almost soft, add shemiji mushrooms and cook for a further 2 minutes, then add blanched peas. Lastly, add the tarragon and mix.
  6. Slice the lamb into 4 pieces from each rack. Place vegetables on the plate and place lamb over the top. Finish with lamb jus.

Recipe courtesy of Tefal

September 17, 2015

Abuse Against Children: ‘I know What It Is To Keep A Secret’

It was a lunch break in year 10. My friend said she wanted to share something with me, but first I had to promise I would never tell anyone else.

RELATED: How To Talk To Your Kids About The Syris Crisis

I promised.

She shared that she had been sexually abused by a relative for seven years.

I kept my promise and never told. And so, still a child myself, I became part of the shame and silence which hides the violence against children happening all around us. Today, I am breaking my promise and telling the secrets that need to be told. I’m speaking up along with other young people around the world so children can stop carrying the guilt, grief and stigma of abuse.

Today, 18 young and brave survivors of violence from around the world share their stories in a letter to world leaders: calling on them to end the widespread abuse that affects millions of children.  Drawing on the experiences of violent conflict in South Sudan, sexual abuse in Iceland and child trafficking in Pakistan, the powerful letter highlights an epidemic of violence facing children in every part of the world.

Two young women from Australia, Beth, and adolescent, and Parwana, 20, have shared their experiences with UNICEF Australia as part of this letter. Beth was sexually assaulted in her home by someone her family knew.

Violence too has shaped Parwana’s life, though her experience of it is different, yet not unlike the experiences we see children this week facing in the Middle East and across Europe. Her story started in Afghanistan and ended in Australia four years ago.

“I remember always sleeping in fear. Always being people who have to escape or run away to survive. That’s made us be refugees in our own country, then refugees in Pakistan. Then after so many struggles, we made it to a place we can say is peaceful,” Parwana says of her journey, though she adds she never understood what made her and her family a target.

“A child doesn’t understand the difference between religions and nations. My uncle was killed just because he was a Hazara. We didn’t understand why this was happening to us and our families. When you’re born in a country, you think that country is your own because your mum and dad are from that country. It’s really hard to understand that other people in that country want to attack and kill you.”

Beth and Parwana remind us violence against children is a real and lived experience, and that it is wrong. We have the power to end it. The UN Convention on the Rights of the Child (1989) states every child has the right to be protected from all forms of violence, abuse and neglect. We are all responsible for ensuring children can grow up safe and free from violence, but governments must take leadership in keeping children free from violence.

At the end of this month, world leaders will meet together to formally endorse the Sustainable Development Goals. These goals present a historic opportunity to change the situations so many children endure, but only if we focus on the most disadvantaged and vulnerable children and put their safety, education and health at the heart of the agenda.

The inclusion of Sustainable Development Goal number 16 – to promote just, peaceful and inclusive societies – shows there is a will to end violence in all its forms. We need our leaders to be strong on this issue.

The experiences of Beth, Parwana and 16 other young people have been shared with our leaders in a letter to remind them of the scale and seriousness of violence against children. Almost one in 10 girls under the age of 20 experience sexual abuse and an estimated 230 million children live in countries affected by armed conflict. Almost one billion children worldwide are subjected to physical punishment by their caregivers on a regular basis.

Every five minutes a child dies as a result of violence. The symptoms of violence surface daily in our communities. A boy locked in a cage in a Canberra school because he has autism. Luke Batty, killed by his father at a cricket training session on a weeknight. A Royal Commission into Institutional responses to Child Sexual Abuse hearing tens of thousands of experiences of sexual abuse from people all across Australia. These are just the things that we see. The majority of violence is not visible. It happens in private spaces, out of sight.

Children in Australian communities have lived through conflict, and even though they are safe now, they carry the stress of loved ones still living in danger in conflict zones.

Children notice when a family member comes home drunk and volatile. Children have been beaten up on their own streets. Children self-harm because they can’t find the support they need to cope with stress and anxiety. Children endure relentless cyber-bullying, which follows them out of their school and into their homes, making no place safe. Children are often the first ones to see or know when another child is experiencing violence, but are often the last to be listened to or believed.

I know this because I’ve heard from children first-hand as part of a conversation with children to find out what matters to them. We cannot minimise the urgency of this situation. We need to take the experiences of children seriously, listen to what they are saying to us and act swiftly before another five minutes passes and another child is lost to violence.

I cannot presume to ever understand the experiences of children I have heard and read. However I can be an ally and use my time, voice and skills to act on what they ask for. You can too.

Article provided and written by UNICEF. If you would like to make a donation, please head to unicef.org.au/donate.

September 16, 2015
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