Home Section

The past year or so has been hard with isolation but it’s finally being fully lifted. Some of you are probably fed up at looking at the same things for months on end, or even eating the same products. So, why not try something new or even redecorate? So, we at Madia & Matilda have decided to show off some of the new products we now have in our Home Section. 

Homeware

Candle Holder?

It’s nearing the chilly seasons, where the pretty coloured leaves fall and the days become shorter. Candles happen to appear the most during this time of year. Perfect for sustainable homes. 

Candle Holder

Barleycup Coffee?

This coffee brand is a natural choice for those who like tea and coffee but are trying to cut down on their caffeine intake. Made from roasted cereal grains such as barley, rye and chicory. Barleycup drinks are free from caffeine and contain no artificial additives. It’s also a part of our sustainable and organic food choices. Feel free to take a look at the options we have in store. 

Barleycup Caramel

Chocolate?

Here at Madia & Matilda, we do a wide range of foods, including sweet treats.

For example our range of Booja Booja Chocolate Truffles! This delicious vegan and organic treat is a must have! Personally I’d recommend the Almond Salted Caramel one. Chocolate Truffles with chewy, gooey, sea salted caramel and roasted Italian almond swoons, sounds good, no? 

Salted Caramel

Fitted Bed Sheets?

Buying new bedding is always a good feeling, especially when it’s put onto your bed and you sleep in it. The feeling is euphoric in a way, wouldn’t you say so? So, how about taking a look at our luxurious, Egyptian cotton bed sheets, in 4 different sizes and multiple vibrant colours! 

Fitted Sheets

Wooden Dinnerware?

Every household has some form of dinnerware, and it’s mostly made of ceramic materials such as glass, porcelain, bone china and many other options. Ever felt like changing it up, besides the patterns or colours? 

We have a great fit for those sustainable homes. Why not take a look at our Wooden Dinnerware? Perfect for your dining table! Available in 5 different sizes and shapes. 

Wooden Dinnerware

Above is only a small selection of a big, wide range of home appliances and goodies that we have within our store. If you’re interested in anything or would like to take a look at what else we have to offer then please feel free to follow the link below! 

https://www.madiamatilda.co.uk/allclothing-madiamatilda/search%3Fkeyword%3Dhome

Sincerely Madia & Matilda

Why shopping is a powerful mode of activism:

 At Madia & Matilda, we recognize that a sustainable lifestyle is not restricted to the clothing that you wear. Therefore, we are actively expanding our product range to include ethically-sourced, zero-waste home wear, cosmetics and food. By doing so, we are providing a single platform to support your personal Eco-conscious journey.

About Curated Brands?

To fulfill your needs without comprising those of future generations, you must adopt a zero-waste mindset which will inform your everyday choices. Vegan, organic, recyclable and refillable options will enable you to live with a reduced environmental impact. As such products become more accessible and easily purchased through the Madia & Matilda website, we look forward to growing our community of conscious consumers.

Vegan Products

All products sold by Madia & Matilda are sourced from cruelty-free, sustainable brands, including small independent and local retailers. We only partner with retailers which meet our strict environmental and social criteria. Investing money into ethical businesses funds and supports the development of the ethical practices which are necessary to prevent further social and environmental damage. As consumption is the underlying cause of land, air and water pollution, changing the way you shop is a powerful mode of activism. 

Accessories

In order to minimize our supply chains carbon footprint, we look to partner with brands which offer drop-shipping services. Instead of receiving and holding stock from organisations, we ask retailers to send products direct to our customers to avoid unnecessary travel-induced carbon emissions. Drop-shipping also allows the price of products to remain a true reflection of their value, without incorporating additional transportation charges.

 

Madia & Matilda Sale

Why not take a look at our range of curated beauty, food and home wear brands here:
https://www.madiamatilda.co.uk/brands

And stay updated with our new product launches by subscribing to Madia & Matilda’s newsletter: https://madiamatilda.us10.list-manage.com/subscribe?u=dd3a3c37b58f95a068260ca98&id=2da065a778

Sincerely Madia & Matilda

Vegan tips for life

 

A plant-based diet and becoming a vegan are two different subjects, decide why you want to become vegan if it is for the diet or if it is for the animal welfare side. If it is a bit of both remember perfection does not exist when it comes to being a vegan. Just doing your best is what you should strive for. 

My first tip would be to go in slow. Try being a vegetarian first. Do this for a few weeks and then the transition to a full-blown vegan diet is much easier. 

Next tip: Try not to be an unhealthy vegan. Chips and coke can be vegan. You do not want to end up overweight with skin issues and low energy levels. Look out for replacements to get you through in the beginning. Tofu, soy, tempeh are all good protein alternatives. Check out all the recipes online. Pinterest is a good site for recipe inspiration.

You can pretty much make any of your non-vegan meals with vegan replacements or simply leaving out the non-vegan ingredients. My favorite egg replacement is chia and flaxseed mixed with a little water which goes great in cakes and bakes. Tofu scramble instead of eggs are easy and healthy.

Do not let people judge you, if you are concerned with this you do not have to announce to everyone you are vegan, you can always say you follow a plant-based diet. On the other side, it is also important to understand people who are not vegan. If there is one way to turn people off beckoning vegan, it is a vegan that does not understand or judges them. Remember this is a lifestyle, not a diet, start slow and see how your mind and body feel in the process.

Images from: https://pixabay.com

Sincerely Madia & Matilda 

Vegan Blueberry Banana Oat Bread

During the first lockdown the world saw everyone become obsessed with banana bread - people were sharing recipes, attempting to cook it at home and posting about it on social media. For lockdown 2.0 we found a slightly different recipe for those of you who did not get to try it out last time or for those who want to cook it again but with a little twist. So if you are looking for a fun activity to do during this lockdown - keep reading!

This banana bread is different from the typical as it is made with oats and blueberries. Oats are nutritious and will fill you up for hours whilst blueberries are known for being one of the best sources for antioxidants!

This particular recipe is also perfect for our vegan readers as it contains no dairy or eggs.

The ingredients you will need are:

• Bananas

• Baking powder

• Baking soda

• Salt

• Almond milk (unsweetened)

• Blueberries (fresh or frozen)

• Oats

• Light spelt flour

• Grapeseed oil/light flavored oil/applesauce

• Vanilla extract

• Cinnamon

First you need to mash your bananas by hand - the best way to do so is by using the back of a slotted spoon or fork.

Mix together the flour, oats, sugar, baking powder, baking soda and salt. Add to that the mashed bananas, oil and almond milk. Mix to combine, just until the flour is incorporated - make sure you do not overmix. Then, gently fold in the blueberries.

Pour the batter into a lightly greased loaf pan. Optionally, add a few blueberries strategically to the top and sprinkle a small handful of oats over top.

Place in a preheated oven and bake for 50 to 55 minutes, rotating once halfway through. The top of your bread should turn golden. If you stick a toothpick in the center it will come out clean.

Once done, let cool for 15 minutes in the pan and then place on a rack to cool completely.

Hope you enjoy!

Recipe from The Simple Veganista: https://simple-veganista.com/vegan-blueberry-banana-oat-bread/

Sincerely Madia & Matilda 

Christmas Cookies - Bakes To Love

Cookies make the perfect treat and of course no Christmas is complete with out milk & cookies. Therefore we have compiled a list of easy to bake cookies.. From, gooey American chocolate chip cookies to melty shortbread, we've got a biscuit selection to please everyone.






Ginger nut - Vegan Option


Super crunchy vegan gingersnap cookies. These brown sugar sweetened vegan cookies are packed with ginger and cinnamon flavor and perfectly balanced between sweetness and spice

Ingredients
1/4 cup (56g) Vegan Butter
1 cup (200g) Brown Sugar
1/4 cup (75g) Unsulphured Molasses
1/2 tsp Vanilla Extract
2 cups (250g) All Purpose Flour
1 tsp Baking Soda
1/4 tsp Salt
2 tsp Ground Ginger
2 tsp Ground Cinnamon
1/4 tsp Allspice
1/4 tsp Ground Cloves
2–3 Tbsp Non-Dairy Milk
1/4 cup (50g) White Sugar (for rolling)

To cook:
Preheat the oven to 350°F (180°C).

Cream the vegan butter and brown sugar together and then add the molasses and vanilla extract.

Sift the flour into a bowl and add the baking soda, salt, ground ginger, cinnamon, allspice and cloves and mix together.

Add the dry ingredients to the wet and stir in by hand until crumbly.
Add the 2 Tbsp non-dairy milk and mix. You should get a very thick cookie dough. However, if you still have crumbles and it’s not yet ‘sticking together’ then add another Tbsp non-dairy milk. Only do this if you really need it though.

Break off roughly tablespoon sized pieces and roll into balls and then roll the balls in white sugar. If you tend to make larger cookies, then you’ll need to bake them for a few minutes longer (around 15 minutes) to get them nice and crunchy.
Place the balls onto a parchment lined baking tray and press down with a fork.
You might want to do these in two batches so that your cookies are nicely spaced out on the baking tray.

Bake in the oven for 12 minutes. If you want more soft and chewy then bake for 10 minutes, if you want more snap/crunch then bake for 12 minutes. If your cookies are larger in size then bake for up to 15 minutes.

The cookies will be soft when they come out the oven. Allow to cool completely as that is when they will firm up and become crunchy




https://lovingitvegan.com/vegan-gingersnap-cookies/











Chocolate chip (that taste like Millies)

Ingredients
 
2 baking trays
125g Butter
125g Caster Sugar
1 tsp Vanilla extract 
225g Self-Raising Flour 
½ tsp Salt
200g Chocolate chips
1 Egg
Airtight container.


To cook:
Preheat the oven to 200°C, (fan 180°C, gas mark 4) and line 2 baking trays with baking parchment.

In a large bowl cream together the butter and sugars until pale and fluffy then add the egg and vanilla extract and mix together well.

Sift the flour and salt and then add to the egg mixture. Mixing thoroughly until a soft dough forms. Finally stir in the chocolate chips.

Break off walnut sized pieces of the dough, and roll into balls. Place these on the baking sheets leaving space between them as they will spread out during baking.

Place in the oven and bake for 7 minutes for the ultimate Millie's experience, or 10 minutes if you prefer a crunch. Leave to cool on the trays for about 10 minutes then transfer onto a cooling wire to cool completely.
These store for about 4 days in an airtight container.


If you love this recipe, https://www.bakingmad.com/recipe/copycat-millie-s-cookies










Shortbread


The key to making easy shortbread also taste like the best shortbread is to use real butter.

Some recipes do suggest that you can use margarine in place of butter but personally for me, the rich buttery taste of the real thing is what gives this shortbread a more traditional 

Ingredients:
300 g Flour
220 g Butter (Vegan Optional)
55g/2oz Caster Sugar

Flavour tip:
1 tsp. Vanilla Extract
1/2 tsp. Salt

Only 3 ingredients are needed to turn this into shortbread, in 10 minutes to oven to cook! but you can also add a few extras if you want to add to the taste

It’s important to make sure that the shortbread doesn’t cook for too long and turn brown. If it does, it’s cooked for too long, and will be a little hard to munch on; rather than soft and melt in your mouth loveliness.

Make sure the butter is at room temperature and soft to touch. If it is too hard it will too hard to cream in with the sugar. You can use an electric mixer if you want to, but if the butter is soft enough you’ll have no problem creaming it up with a wooden spoon.

Sift the flour into the creamed butter and sugar. (At this point you can add the vanilla extract and salt to add flavour) Gently mix it all together with your hands.

A soft dough should form. If it is too crumbly add a little more butter, conversely, if it is too sticky, add a little flour.
Press the dough into a greased baking tin and press it down with your hands. I like to gently score the slices of the shortbread, as well as use a fork to make some decorative holes on the surface before putting it in the oven.
Once the shortbread has been in for about 10 minutes, take it out – make sure it doesn’t go brown or it will be too hard. Slice up the shortbread while it is still warm and soft, leaving it in the baking tin until it is completely cool. I also sprinkle a little extra caster sugar over the top.



Or if your not a cookie fan and have hardly ever seen the rolling pin. We have discovered an independent, made to order Brownie Baker - Founded by Lydia Morison 

Check them out on instagram @browniebabes

Sincerely Madia & Matilda

Plant Based Christmas - #Foodie

Vegan/Vegetarian Christmas Foodie

Whether you are a vegan/vegetarian yourself or are hosting the Christmas dinner this year we’ve got 3 dishes to help make your Christmas dinner perfect for everyone.

Below we’ve chosen two savoury dishes – a main and a side dish – as well as a sweet chocolate mousse to impress your guests this Christmas.

Vegetarian Butternut Squash Salad with Roasted Brussels sprouts, Pecans, and Cranberries.

We love this recipe from Julia’s Album – click here to read her original post.

Ingredients:

• 3 cups/300g Brussel Sprouts
• 600-700g Butternut Squash
• 2 cups/250g Pecan Halves
• 1 cup/120g Dried Cranberries
• Olive Oil
• Maple Syrup
• Ground Cinnamon
• Salt

To Roast the Sprouts:

Preheat the oven to 200°C & grease your roasting tray with some olive oil.

Cut all the sprouts in half, trim the ends and peel the outer leaves off.

In a bowl, combine the sprouts with 2 tablespoons of olive oil and season with salt.

Spread evenly on the roasting tray (flat/cut side down) and roast for 20 – 25 minutes.

For the final 10 minutes turn the sprouts over so that they brown evenly.

To Roast the Butternut Squash:

Preheat the oven to200°C & grease your roasting tray with some olive oil.

Cut all the squash into small cubes –peeled and seeded.

In a bowl, combine the squash with 1 tablespoon of olive oil and flavour with maple syrup and ground cinnamon to taste.

Spread evenly on the roasting tray and roast for 20 – 25 minutes, turn them half way through the cooking time to ensure even cooking.

To toast the Pecans:

Preheat the oven to 180°C and line a tray with parchment paper.

Place them flat on the tray in the oven for about 5 minutes or until they darken in colour.

To Assemble:

In a large serving bowl, combine the roasted sprouts and roasted butternut squash.

Add in the toasted pecans and dried cranberries and mix together.

For extra sweetness you can add 2 or 4 tablespoons of maple syrup or add any other seasonings you wish.

Giant Vegan Wellington.

We love this vegan recipe from Olive Magazine – To read the original article and recipe click here.

This show stopping main course is sure to impress all of your guests.

Ingredients:

• 1 tablespoon olive oil 
• 2 garlic cloves, finely chopped
• 250g kale, tough stalks removed
• 250g cooked beetroot , thinly sliced
• 3 roasted red peppers from a jar, drained and halved

For the stuffing:

• 2 tablespoon olive oil 
• 1 onion, finely chopped
• 150g swede, coarsely grated
• 2 garlic cloves, finely chopped
• a few sprigs of thyme , leaves stripped
• nutmeg
• 200g ready-cooked Puy lentils
• 1 apple, coarsely grated
• 30g hazelnuts, toasted and finely chopped
• 50g breadcrumbs
• 1 lemon, zested

For this you can either make your own pastry or use a vegan shop-bought pastry – it’s completely up to you!

To make the stuffing:

Heat the olive oil in a frying pan and cook the onion and swede for 5-10 minutes or until soft. 

Add the herbs and spices (garlic, thyme and nutmeg), and cook for another minute.

Add in the cooked lentils, apple and hazelnuts, and cook for 1 minute before stirring through the breadcrumbs and lemon zest.

Leave it to one side to cool.

Heat 1 tablespoon olive oil in a large pan and cook the chopped garlic for 2 minutes.

Add the kale and a splash of boiling water, and cook until it has wilted and the water has evaporated.

Season with salt and pepper.

To assemble:

On a floured piece of parchment paper, roll out one third of the pastry to a 25cm x 15cm rectangle.

Leaving a 1cm gap around the edges, spoon on half of the stuffing mixture, half of the kale and half of the beetroot slices.

Repeat the layers until you have used all of the mixture.

Roll out the remaining pastry to a 35cm x 30cm rectangle.

Carefully place it on top of the wellington and use your hands to mould the pastry round so it is tight to the filling.

Use your finger and thumb to crimp the edges of the pastry so it’s completely encased, then trim any excess.

Chill for 30 minutes.

To Cook:

Place in the oven at 180-200°C for 25-30 minutes or until the pastry is golden and crispy.

Vegan Chocolate Mousse.

We found this mouth-watering dessert recipe on mindbodygreen.com – click here to see the original post.

Ingredients:

• 1 large ripe avocado
• 1/4 cup raw cocoa powder
• 1/4 cup coconut milk or almond milk
• 2 teaspoon stevia (or other natural sweetener)
• 1 teaspoon natural vanilla extract

Purée the avocado until smooth.

Mix together the cocoa powder and milk until combined and add to the avocado.

Stir in the stevia, vanilla extract, and any extra ingredients you want and mix well.

Transfer the mousse to individual glasses and store in the fridge until ready to eat.

Sincerely Madia & Matilda

Foodie - Vegan Cinnamon Doughnuts

Vegan Cinnamon Doughnuts

Ingredients

For the batter1 1/4 cup plain flour
2 teaspoons pumpkin pie spice/all spice
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup packed brown sugar
1/2 cup unsweetened almond milk
1/3 cup pumpkin pureé
2 tablespoons coconut oil, melted
1 teaspoon vanilla
​
For the Cinnamon Sugar Coating
1/4 cup melted coconut oil or vegan butter
1 cup organic sugar
1 tablespoon cinnamon

The recipe

Preheat the oven to 180°C and grease the doughnut tin.

In a large bowl mix the flour, spices, baking powder and salt. In another bowl lightly whisk the brown sugar, almond milk, pumpkin pureé, coconut oil and the vanilla.

Next combine the dry ingredients into the wet ingredients a little at a time, this should result in a thick batter.

Then, using a spoon to fill the tray, make sure that the mixture is evenly distributed in each mould. 

Bake for 10-12 minutes.

Leave to cool on a wire rack and prepare the sugar coating.

In one bowl, mix the sugar and cinnamon, in another pour the coconut oil or vegan butter. Make sure the oil/butter is a liquid but not too hot.

Once the doughnuts are suitably cooled, dip one side into the oil/butter and then straight into the cinnamon sugar mix.

If they last long enough, you can display them on a cake plate or stand.

If you want to find out more information about this recipe, click here. #madiamatilda if you would like to share your creations with us

Sincerely Madia & Matilda