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    From the ripe young age of 25, our storage of type 1 collagen diminishes (say hello to wrinkles, joint pain, sagging skin and all that fun stuff).

    Other lifestyle factors like smoking, extreme unprotected sun exposure and processed food can help speed up this loss of collagen even more so, so if you haven’t already, put down the ciggies and slip slop and slap people.

    It isn’t all doom and gloom though my friends!

    By keeping a balanced lifestyle and feeding your body with nutritious food, we can help slow down the deterioration of collagen along with quality collagen supplements.

    Top foods to boost collagen:

    Chia Seeds

    I am quietly obsessed with both chia and flaxseeds. They make it into at least one meal per day. Both seeds contain essential fatty acids (EFAs) that are long chain polyunsaturated fatty acids and cannot be produced by the human body. Instead, we need to consume these through our dietary intake.

    top collagen boosting food chia seeds

    Garlic

    Garlic is renowned for its medicinal purposes to help fight against flus and the common cold. It also is a wonderful source of sulfur, which is essential for the production of collagen.

    Bone Broth

    Bone broth is a relatively new thing on the market, with gorgeous products popping up all over the place! Bone broth is rich in collagen which helps heal your gut and reduces intestinal inflammation. If you are like me and love your bone broth but travel often: Natures Way has a great product that is shelf stable so perfect for those jet setters!

    Avocados

    Another fabulous source of essential fatty acids which are essential for the synthesis of tissue lipids and also play an important role in the regulation of cholesterol levels.¹

    Leafy Greens

    We’ve all heard it before, eat your greens. But how important are they really? Well, studies show that not only are leafy greens rich in vitamins and antioxidants, they also help with that inner glow! The rich vitamin C antioxidizing powers help to create a unwavering environment to protect against the collagen breakdown.

    Collagen Supplement Powder

    If you are collagen crazed like I am, then perhaps incorporating a collagen supplement powder is the way to go. By building up the second layer of your skin (which is called Dermis – where your collagen lives). It will also help you to retain moisture in the skin, create stronger nails and shiny hair.

    One of my all time favs is Natures Way Superfood  Collagen Beauty Smoothie formula, which I put in my daily morning smoothie. Keep a look out for some more recipes using this product!

    Fish

    Sustainably caught fish is a regular in my meals, helping to create stronger cells in your body and loaded with omega 3 fatty acid. A fatty membrane protects and borders around our skin cells, so by having a diet rich in omega 3 we create a healthy environment for our healthy cells to support the structure of the skin.

    Orange Fruit & Veg

    Think sweet potato, carrots, pumpkins, mangoes & papaya, these are all carotenoids rich in Vitamin A. Vitamin A is a crucial part of increasing collagen production and aids to slow down the breakdown of collagen that makes for aging sagging skin.

    Curcumin (Turmeric)

    A member of the ginger family, turmeric is known for its yellow colour found in many Indian and South East Asian dishes. However, it isn’t just for colour, one of my favourite things to cook with is turmeric for its rich depth of earthy notes and being a seriously good root to suppress inflammation all over our body and cells.

    References:

    ¹ Simopoulos AP. Omega-3 fatty acids in inflammation and autoimmune diseases. J Am Coll Nutr. 2002;21:495–505. [PubMed]

    Kx
    Flower Crowns & Fairy Hair

    Flower Crowns & Fairy Hair w/ FlowerBomb Bloom

    Viktor & Rolf

    Viktor & Rolf have just launched their tantalizing new fragrance FlowerBomb Bloom. I was fortunate enough to work with the team to create this magic.

    The divine fragrance Eau de Toilette is a fruity, floral explosion, initially captivating with pomegranate and enveloping with peony. It is delicate and feminine and although Winter is approaching us here in Australia, those Autumn days are made that little bit lighter with the added touch of this before I jet out the door.

    Are you dying to know more about this divine fragrance?

    Keeping the addictive imprint of Viktor&Rolf’s first, iconic Eau de Parfum, the floral signature of FlowerBomb Bloom becomes more aerial and is defined as fruity floriental. The top of this new Eau de Toilette is sparkling and juicy, led by the delicate pomegranate accord, bergamot and mandarin oils.

    The heart is perhaps most notable as it is freshly infused with unexpected pure air molecule – an innovative molecule captured at the top of the mountain ranges of the Pacific Northwest, and recreated synthetically. A subtle touch of living liquid air brings a fresh and aerial mountain breath, elevating the fragrance’s thousand-flower heart and creating a surreal bouquet of scents.

    The strong, memorable base remains addictive with musks, vanilla and patchouli. This burst of fresh flowers brings upward movement and a breath of fresh air.

    Shop this look

    FlowerBomb Bloom
    Kx

    Turn things upside down this year by serving this healthier version of the Iconic Aussie Lamingtons

    Ahhhh…The iconic Aussie lamington has been around since the 1900’s and has even had an official day created to celebrate all things lamingtons. Albeit a little heavy on the sugar & gluten side of things, these little pillowy morsels of chocolate coated sponge cakes have made a regular appearance on the shelves in the Supermarkets and family homes for decades.

    This recipe was originally going to take shape of lamington cake pops, however, when opening my fridge this morning and seeing a jar of my delicious raspberry chia jam I knew I had to keep it old school and keep these non traditional lamingtons, rather traditional.

    Those were the days when I think back to my childhood and my gran and I would spend hours picking raspberries from the trees and make jars upon jars of decadent tangy jam.

    Trying to steer clear of flour and sugar for this recipe, I have made my sponge by  using ingredients like cashews and coconut butter amongst other things to give it a moist almost spongy texture, while keeping it raw and nutritious. I then go and layer the sponges with my chia jam to add a bit of sweetness to the nutty centre, to finish it all off, dunk those bad boys in chocolate and roll them in yet again, more coconut.

    Cashews are a substitute for the traditional flour and baking powder sponge, they are high in vitamins, antioxidants and minerals, they also have a low fat content (which is good considering that coconut is the next main ingredient!)

    Coconut butter and coconut are a full of good fats that help lower your bad cholesterol raise good cholesterol which leads to a healthier heart.

    Lamingtons

    Prep Time: 20 minutes

    Cook Time: 2 hours, 30 minutes

    Total Time: 2 hours, 50 minutes

    Serving Size: 4

    Ingredients

      Sponge

    • 4 cups raw cashews

    • 1 ½ cup desiccated or shredded coconut

    • 2 tablespoons coconut butter (recipe here)

    • ½ cup rice malt syrup

    • ¾ cup coconut cream
      Chia Jam

    • Check out our recipe here.
      Coating

    • ½ tablespoon cacao (cold pressed if strictly Raw)

    • 1 teaspoon coconut oil

    • ¼ cup rice malt syrup

    • 1 pinch of himalyan sea salt

    • 1 cup desiccated coconut

    Instructions

      To make the sponge:

    • Blitz in a food processor cashews until they are broken down into a crumb like size, add in all of the remaining ingredients and pulse.
      Tip:

    • Don’t blitz too much, you want it all to just come together and work it with your hands into the trays.

    • Line a tray with baking paper, and spread out your mixture. Depending on how tall you want your lamingtons to stand will determine what height you spread the mixture out (I gave myself about 1-2cm so I would have a nice tall lamington).
      Tip:

    • If you are all about portion control, make these smaller in height so you get less in one serve!

    • Pop in the fridge to let the sponge set for approx. 1-2 hours.
      To make the chia jam:

    • Check out our recipe here.
      Chocolate coating:

    • Melt your coconut oil (if raw work the coconut oil until liquefied) and mix remaining ingredients into a small bowl.
      Assembly:

    • Cut your sponges into equal portions. Line a tray with fresh baking paper. Dip your individual squares into the cacao mixture and leave bottom side naked. Dunk your cacao sides into a bowl full of desiccated coconut and coat evenly. Pop back into fridge for 30 minutes so the cacao can set.

    • Once set, spread your jam onto the naked side of the lamington, and pop on top of the paired square. Repeat until all of your squares have matching buddies.

    • Best served straight out of the fridge!
      Tip:

    • If you aren’t strictly raw and vegan, to make these less bitter (with the cacao) melt dark chocolate and dip your sponge straight into the melted pot.

    http://krumbled.com/lamingtons/

    Kx

    To say that I like to travel is a little bit of an understatement, combining this with my love of food, well, let’s just say, if it wasn’t for my little fur babies,

    I might never come home

    I am all about making lists, so I thought it might be a good time for me to pen my bucket list (queue Morgan Freeman and Jack Nicholson)

    To stick to 50 was near impossible, so I have added a few bonus points (just because I can), now, I have already been fortunate enough to do things like Swim with turtles at Heron Island, Go to San Fran and cycle across Golden Gate Bridge, so I have started my list from today, 16th January 2017 – call it my, new years resolution if you like, the year of travel, laughter and food…(my resolution every year I would say!)

    In no order whatsoever, here is my bucket list…

    Kx

    Watch the Northern lights

    Southern fried chicken in Tennessee

    Sleep in an igloo

    Sled ride in Alaska

    Hold a giant panda in Chengdu

    Great wall of china

    Swedish meatballs in Stockholm

    See Niagra falls

    Go to Shirahama beach, Japan

    Galapagos Island

    Eat Tagine in Marrakesh

    Swim at Pig beach

    Climb to the top of Machu Pichu

    See the Serengeti migration

    Go to Egypt and see the Pyramids

    Taj Mahal

    Go to India and do cooking classes

    Petra Jordan

    Visit the grand canyon

    Antarctica voyage

    Visit Easter island

    Eat gumbo in New Orleans

    Walk through some of Patagonia, Chile’s nature

    Have a Bordeaux in Bordeaux

    Berlin Wall

    Go to Auschwitz

    Terracotta Warriors

    Hawaii north shore pipeline

    Eat Gelato near Sistine Chapel

    Yellowstone national park

    Greek Islands and eat a souvlaki

    Harajuku lane

    Tibetan monasteries

    Morocco – laneway

    Eat a baguette in Paris

    Underwater restaurant in Maldives

    Aquarium in Dubai

    Go to Uluru

    Eat a donut at the top of Empire State Building

    Blue grotto, Malta

    Hang glide Rio

    Swiss alps

    Whistler

    Asado in Argentina

    Blue lagoon Iceland

    Sand dunes Dubai

    Sumo wresting

    Brazilian jujitsu in brazil

    Eat tacos in Mexico

    Columbia

    The Gahn train ride

    Eat Peking duck in Beijing

    Climb to glacier point in Yosemite

    Snow monkey express Tokyo

    Game reserve in Africa

    Eat brisket in Texas

    Yankees game

    Coachella

    Bardia National Park in Nepal and see royal Bengal Tigers

    Visit Bhutan

    Pasta al ragu in Bologna

    Eat pizza in Florence

    Try a deep dish pizza in New Jersey

    Back in August this year, I was part of the Lancome’s #UltraSquad Campaign in lieu of the launch of their newest technology: The Teint Idole Ultra.

    Our squad consisted of Myself, Chloe Morello, Bonnie Gillies, Georgia Gibbs & Molly X.

    It is refreshing working on a campaign for a product that I actually adore and use on a frequent basis – especially traveling and running in and out of meetings. What is so special and unique about this product, is that there is no worry to lug your foundation bottle with you everywhere you go to, with the fear of it leaking or breaking. I am not a big fan of pressed powders as I prefer a dewier natural look, so this is a perfect alternative (think a compact size, with a cushion that acts as a damp beauty blender).

    Check out some BTS of my shoot below

    A massive thank you to Jeep for “pimping” our trip with 2 super cute Jeep Renegades, these bad boys made us get down there safely and in comfort.

    Have you tried the new cushion technology? What is your favourite foundation? Leave your comments and questions below!

    Kx

    Good for the Soul

    Shakshuka

    Prep Time: 5 minutes

    Cook Time: 20 minutes

    Total Time: 25 minutes

    Ingredients


    • • 1 can tinned tomatoes

    • • 200ml water

    • • 1 tablespoon sweet paprika

    • • I teaspoon ground cumin

    • • 2 eggs (per pot)

    • • 1 bunch of kale, finely shredded

    • • 1 bunch of parsley, finely shredded

    • • 1 red capsicum, finely diced

    • • 6 cloves of garlic

    • • 1 red onion

    • • 4 chilies

    • • 1 lemon

    • • ¼ cup toasted sunflower seeds

    • • *optional 50g of feta*optional gluten free bread

    Instructions


    • Pre heat oven to 200 degrees fan forced. Sauté the onion, garlic, chilies, cumin and paprika for 5 minutes on a low heat. Add the tinned tomato, water and ¾ of the kale. Reduce heat and cook for a further 10 minutes until tomato sauce thickens. Remove from heat.

    • Get yourself 2 ramekins, (or anything that is ceramic/oven proof). Carefully spoon the tomato mixture until half full. Crack in 1-2 eggs (depending on how hungry you are) and then without breaking the yolk, spoon more mixture over the egg white, until egg is ‘nestled’ in.

    • Pop in oven until yolk is set to how you like it.

    • The sauce can be made ahead of time, even kept in ramekins in the fridge, when you are ready to cook, simply crack an egg or two on top, pop in over for 8-11 minutes and it’s ready.

    • Serve with a wedge of lemon, shredded kale, toasted sunflower seeds, and if you are feeling indulgent, serve with some feta and gluten free bread!

    • Enjoy!

    http://krumbled.com/shakshuka/

    Kx