Ingredients

-Vegan margarine, for greasing
-300g / 10 1/2 oz plain flour
-50g / 1 3/4 oz cocoa powder
-1 tsp baking powder
-1 tsp bicarbonate of soda
-1/2 tsp salt
-300g / 10 1/2 oz granulated sugar
-375 ml/13 fl oz soya milk
-125 ml/4 fl oz rapeseed oil
-7 tbsp seedless raspberry jam
-1 tsp vanilla extract

For the icing :
-40ml / 1 1/2 fl oz soya milk
-85g / 3 oz vegan dark chocolate, broken into small pieces
-60g / 2 1/4 oz icing sugar
-1 tbsp maple syrup
-Fresh raspberries, to decorate

Directions

Preheat the oven to 180°C/Gas Mark 4. Grease a 23cm/9 inch cake tin and line with baking paper.

Sift the flour, cocoa, baking powder and bicarbonate of soda into a large mixing bowl and stir in the salt and sugar. Pour the soya milk into a medium saucepan and add the oil, raspberry jam and vanilla extract. Place over a medium heat and whisk to combine. Stir into the dry ingredients and mix thoroughly.

Transfer to the prepared cake tin and bake in the preheated oven for 45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely on a wire rack before icing.

To make the icing, heat the soya milk in a small saucepan until boiling, then stir in the chocolate until melted. Remove from the heat and whisk in the icing sugar and maple syrup. Set aside to cool before icing the cake. Top with a few fresh raspberries.

Ingredients

-½ c. unsalted butter
-1½ c. sugar
-4 large egg yolks
-3 tbsp. red food coloring
-1½ tsp. vanilla extract
-¼ c. cocoa
-1 tsp. salt
-1 c. Buttermilk
-2¼ c. sifted cake flour
-1 tsp. baking soda
-1 tsp. white vinegar

Directions

Make the batter: 

Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with butter or vegetable-oil cooking spray. Dust the pans with flour, tap out any excess, and set aside. In a large bowl, using a mixer set on medium-high speed, beat the butter and sugar until light. Add the yolks and continue to beat for 1 more minute. In a small bowl, stir the food coloring, the vanilla, and the cocoa together. Reduce mixer speed to low and add the cocoa paste to the batter. In a glass measure, mix the salt with the buttermilk and add it to the batter by thirds, alternating with the flour. In another small bowl, mix the baking soda with the vinegar and blend into the batter.

Bake the cake: 

Divide the batter equally between the pans and spread evenly. Bake on the middle rack of the oven until a tester inserted in the center of each layer comes out clean -- about 30 minutes. Cool in the cake pans on a wire rack for 15 minutes. Using a knife, loosen cake layers from the sides of the pans and invert the layers onto wire rack to cool completely.

Ice the cake: 

Use a serrated knife to split each layer into 2 even layers. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Evenly spread 1 cup of icing over the layer and repeat with 2 other layers. Top with the final layer and cover the top and sides with remaining icing.

Ingredients

-200g tempeh, seitan or firm tofu
-2 tbsp vegetable oil
-250g bok choi leaves, halved lengthways
-Handful of fresh coriander, finely chopped
-2 spring onions, sliced
-For the maple and orange glaze
-1 tsp toasted sesame oil
-2cm fresh ginger, finely grated
-1 clove of garlic, crushed

-½ red chilli, deseeded and finely diced
-3 tbsp tamari
-2½ tbsp maple syrup
-Zest and juice of ½ an orange
-1 tbsp rice wine vinegar
-For the miso noodle broth
-135g soba noodles
-1 tablespoon tamari
-1 star anise
-3½ tbsp brown rice miso

Directions

Drain the tempeh, dry and press out the excess liquid with kitchen paper. Warm the sesame oil in a small pan and add the ginger and garlic. Fry for a minute, then add the rest of the glaze ingredients. Slowly bring to a boil, then gently simmer for 5 minutes. Add the tempeh and cover. Set aside to marinate for 30 minutes to an hour.

Heat 1 tbsp of oil in a frying pan, and when hot add the tempeh, keeping the marinade. Fry for around 2 minutes, adding the marinade gradually until the glaze becomes sticky – this should take around 10 minutes. Set aside, cover and keep warm.

Cook your noodles according to the instructions on the pack. Drain, reserving about 500ml of the water, then keep the noodles warm in a bowl, stirring in a little oil.

Pour the noodle water back into the pan, put back on the heat and add the tamari and star anise. Put the miso into a small bowl and mix in a couple of tbsp of the warm water. Add this paste to the pan and keep covered, simmering the broth on a low heat. The flavour should be strong – add more tamari and miso if needed.

Heat ½ tbsp oil in your frying pan and add the bok choi. Cook for 2 minutes on a high heat, then add 3 tbsp of the miso broth and continue cooking for 1 more minute. Bring the broth to a slow boil. Divide your noodles between warm bowls, top with bok choi and ladle over some of the broth. Then stack on a pile of tempeh, topped with some sliced spring onions and a scattering of fresh coriander.

Ingredients

-1 tbsp sunflower oil
-1 medium onion, chopped
-2 garlic cloves, minced
-2 stalks celery, chopped
-2 carrots, chopped
-2 bay leaves
-4 tsp paprika
-3 cups tomato juice
-1/2 cup tomato paste
-2 - 2 1/2 tsp dried thyme
-1 small green bell pepper, seeded and chopped
-1 small red bell pepper, seeded and chopped
-3 cups vegetable bouillon
-1 (15-oz) can coconut milk
-½ cup long-grain rice
-1 (15-oz) can red kidney beans
-sea salt and black pepper for the croutons
-3 cups day-old bread cubes
-2 tbsp olive oil

Directions

1-Heat the oil in a large saucepan, then add the onion and cook over medium-high heat for 5–7 minutes until the onion is soft. Add the garlic, celery, carrots, peppers, bay leaves, and 2 teaspoons of paprika, and cook for another 5 minutes.

2-Stir in the tomato juice, tomato paste and thyme leaves, then cook for 5 minutes. Add the bouillon, coconut milk, and rice. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes.

3-Add the kidney beans and cook for another 15 minutes. Remove the bay leaves and season to taste with salt and pepper before serving garnished with croutons.

4-To make the croutons, toss the cubes of stale bread with the olive oil, 2 teaspoons of paprika, and thyme. Spread in a single layer on a baking sheet, and bake at 375°F for 4–5 minutes until golden brown.

Ingredients

-50ml Don Julio Blanco tequila

-75ml pink grapefruit juice
-10ml fresh lime juice
-1 teaspoon vanilla sugar
-Lime or pink-grapefruit wedge, to garnish

Directions

Add the tequila, juices and sugar to a shaker or jug with ice cubes and shake, or stir, together. Strain into a highball glass filled with ice cubes. Garnish with lime or grapefruit.

Directions

-1 tablespoon flax seed meal or wheat germ
-1 banana
-1/2 cup frozen blueberries
-1 tablespoon peanut butter
-1 teaspoon honey
-1/2 cup plain yogurt
-1 cup milk

Directions

Put ground flax seed meal or wheat germ into blender to grind and further breakdown. This will also eliminate any bitterness from the flax seed.

Place the banana, blueberries, peanut butter, honey, yogurt, and milk into the blender. Cover, and puree until smooth. Pour into glasses to serve.

You might have tried end number things like shampoos, parlour treatments, even medicines to treat your dandruff problem, but got no positive result. Well, it is time to stop dandruff naturally, with the help of some food and fruits. Here are few foods to say good bye to dandruff.

Chickpeas

Apart from making some delicious dishes and salads, chickpeas (chola) help to fight dandruff as well. How? They are loaded with two essential nutrients– vitamin B6 (pyridoxine) and zinc, which are essential to combat dandruff. If you are not a chickpea lover then instead apply its paste on your scalp. Simply make the paste of chickpea flour, curd and water and apply it on your scalp. Rinse it off after sometime.
Ginger

There are multiple benefits of eating ginger, and getting rid of white flakes is one of them. Some people may have dandruff due to improper digestion. And, this oldest spice in the world solves your dandruff problem by improving your digestion. Moreover, it also keeps dandruff away due to its antibacterial and antifungal properties.

Garlic

An excellent herbal remedy for dandruff, garlic has high concentration of allicin. Allicin is a natural antifungal compound that aid in getting rid of dandruff. It can be used either in your diet or can be applied on scalp as a treatment for dandruff. Just crush raw garlic and let it sit for a few minutes, before using it in your dish. Else, apply its juice onto your scalp. For those with sensitive skin, it is advisable to dilute garlic or its juice before applying it directly on your scalp.
Sunflower seeds

Sunflower seeds are one of the best natural cure for dandruff. Include it in your diet to see its effects. These seeds are rich in many essential nutrients that help in lending you a healthy scalp. They help in controlling sebum production as they are a great source of zinc and vitamin B6. Sunflower seeds can improve your digestion and boost your metabolism, and thus control dandruff caused by indigestion.
Wheat germ

This is yet another excellent food to tackle dandruff problem. Add it in milkshakes, breads, muesli or cereals; just make it a point to include wheat germ in your diet. It is not only a storehouse of zinc and vitamin B6, but also of various other B vitamins.
Apples

Not only do apples keep the doctors away, but also dandruff! Many naturopaths have concluded that apples can help in keeping dandruff at bay. Simply munch it, add it in desserts or make a fruit salad, just try to include apple in your diet plan. And, if not so then massage your scalp with apple juice before the final rinse.
Bananas


Bananas have vitamin B6, A, C, E and minerals such as zinc, potassium and iron. And not only this, they are also loaded with amino acids and antioxidants, all of which are helpful to treat dandruff. Eat it or mix it with avocado and yoghurt and apply it on your scalp for 20 minutes before rinsing off with water.
NOTE : Avoid eating fried foods, fatty food items and chocolates. So, next time you are in the market don’t forget to pick these items to get rid of dandruff. And then, get ready to flaunt your locks confidently wherever you go!