I adore a Bellini for a breakfast celebration, so we decided to combine two of our favourite fruits for this celebratory cocktail. Rhubarb is tart and delicious and when combined with strawberries, giving this cocktail a flavour that is just the ticket for a bridal brunch or the morning of the wedding when bubbles are flowing en masse!
15ml strawberry liqueur
30ml rhubarb compote or puree
Champagne or prosecco
Fresh strawberry for garnish
If you can’t find rhubarb compote in your local supermarket, try creating it yourself. Combine fresh rhubarb with caster sugar (6:1 ratio) in a pot and bring to the boil. Cook slowly over low heat until the rhubarb breaks down and the sugar melts.
Once your compote has cooled, strain it for later.
For your bellini, pour 30ml rhubarb compote into the bottom of a Champagne flute and add the strawberry liqueur.
If your bridesmaids love a luxurious soak in the tub, why not consider making them some sweet smelling bath salts? It’s super quick and easy, and you can personalise the fragrance if you know what they love. Wrapping can be great fun too! If your wedding theme is earthy and woodsy, pop the salts into thick paper bags and tie with a wooden scoop. You could also adorn jars with fresh herbs or even sew the salts into fabric bags – the options are limitless!
These can be made well in advance and could even be a lovely group activity. A bath salts bar, set up with different scents and herbs, would be great fun! These easy bath salts are a gorgeous gift for guests at your bridal shower or even for the big day – they’re just that simple.
What You Will Need:
Essential oil (I’ve used lavender)
Fresh herbs and flowers – (I’ve used rosemary and rose petals)
Your choice of suitable container – (I’ve used mini glass jars from the dollar shop)
What To Do:
Step One. Mix together 50% Epsom salts and 50% rock salt. You can find Epsom salts at your local health food bulk store, and rock salt in your nearest supermarket.
Step Two. Add in up to 20 drops of essential oil. Do some research to discover which oils promote relaxation and calm. Lavender is perfect for this but consider also peppermint, geranium or citrus.
Step Three. Add in your chosen dried herbs and flowers. These are mainly for aesthetic appeal, but herbs will add a gorgeous aroma to the salts. Ensure both herbs and petals are completely dried. Rosemary and rose petals add a beautiful touch, but consider also mint, eucalyptus, tea tree or even cloves for a spicy scent.
Step Four. Once your salts are well mixed together, pop them into your chosen containers. Ensure the containers are clean and dry, and if you’re packaging these in advance of gifting them, make sure the jars have an airtight seal.
Step Five. Once your salts are packed into their containers, wrap them with ribbons, string, fresh flowers and herbs or whatever your heart desires. You can easily theme these to match any wedding or party colour scheme and your guests are sure to be impressed!
Ms Zigzag says: I love a good soak in the tub, so I’d certainly appreciate these homemade bath salts as a wedding favour. Thank you Ms Honeycomb for the beautiful post.
If my husband went to the effort to whip up Lola Berry’s Salmon Poke Bowl for a date night at home, I know I’d be super impressed! Good food brings people together, not to mention, I just love all the colour in this dish and it is brimming with nutrients.
Lola says, “Poke is all the rage at the moment and it’s a really healthy and simple way to eat. This recipe works really well with sashimi-grade tuna or kingfish, too, and I have even used boiled eggs as the protein part with great results. I’ve seen people use tofu, too – I don’t eat much tofu, but if you love it then give it a try. Remember, my number-one rule is to make healthy food work for you. That’s the magic trick!”
400 g sashimi-grade salmon, cut into 2 cm cubes
1⁄4 cup (60 ml) gluten-free tamari
zest and juice of 1 lime
1 tablespoon sesame oil
1 cup (15 g) shredded red cabbage
1 avocado, diced
1⁄4 red onion, thinly sliced
1 carrot, grated
3 radishes, neatly sliced
1 zucchini, spiralised or grated
1 tablespoon sesame seeds, toasted
shredded nori, to serve
Pop the salmon in a bowl, then add the tamari, lime zest and juice and sesame oil. Set aside to marinate briefly while you assemble the salad.
Place the shredded cabbage on the bottom of four serving bowls like a little bed, then arrange the avocado, onion, carrot, radish and zucchini in pretty clusters on top. Tumble the salmon on top of the veg, spooning over the leftover marinade (which becomes a handy dressing for the salad), then scatter over the toasted sesame seeds. Serve topped with a little shredded nori.
Images by Armelle Habib
Recipes and images extracted from Beauty Food by Lola Berry, published by Plum, RRP $24.99, available in all good book stores from 31 October.
About Lola Berry: Leading Australian nutritionist LolaBerry appears regularly on television shows such as The Project, The Today Show and A Current Affair. She is a spokesperson on nutrition and general wellbeing in print and on radio, and has a huge and interactive online following. She is the bestselling author of nine cookbooks: Inspiring Ingredients (2010), The 20/20 Diet (2012), The 20/20 Diet Cookbook (2014), The Happy Cookbook (2015), LolaBerry‘s Little Book of Smoothies and Juices (2015), The Happy Life (2016), LolaBerry‘s Summer Food (2016), Food to Make You Glow (2017) and Beauty Food ( November 2017).