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CLUTCH SERIES // DAY

 

Our clutches can be used in so many ways so we're starting a series to show all the different things they can hold!

 

Our first series features our Moneta clutch which has been made with paper straw with a wrist strap and tassel. We had a lot of feedback from you guys in our previous collections that you loved the pom poms and tassels but would love a wrist strap as well, so thats exactly what we created! This style is such a great size and can hold a lot more than it seems!

 

We have put together a collection of everyday items that can be held for a day clutch bag. These are a mixture of everything we love and use on a daily basis!

 

  • The new Status Anxiety Watches are such a staple and a perfect compliment to any outfit as well as being super practical.
  • Mi Goals Get Shit Done Notebook for our to do lists or jotting down new ideas! This is the perfect size to carry around all the time!
  • Some Therapy Range Hand Cream to have on the go is such a necessity as well.
  • Mukti's Rose Spray is amazing for some light hydration during the day and brings the skin back to life! The scent also works to uplift your mood.
  • We love Smith & Co's oils and are great to put on during the day for a pick me up and also can double as a perfume.
  • Status Anxiety's The Cure Wallet is the perfect size to hold of your essentials and to fit in clutches like these. It also limits the amount of junk that can be accumulated!
  • Their leather Hunter and Fox iPhone can is also perfect if you'd prefer to carry around a bit less.
  • And lastly we are loving the amazing La Luna Rose necklaces, which all have a specific story and adds a beautiful detail to any outfit. Their story is also so inspiring as they are all made with recycled silver, work with charities and are 1% for the planet.

All of these items can be found in our homewares store Loft By Ourlieu as well as online here!

We hope you have enjoyed this first series and stay tuned for some more!

Love,

Ourlieu xx

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EXOTIC BUDDHA BOWL BY ELSA'S WHOLESOME LIFE

We love everything about Ellie Bullen - especially her delicious recipes! Now we're coming into Spring, we thought it would be great motivation to make something super colourful and fresh!

And we couldn't look any further than the Buddha Bowl!

INGREDIENTS

Produce:

1 can of chickpeas, drained and rinsed.

1/4 Kent pumpkin

2 cloves of garlic, sliced

1 lemon

1 lime

1/2 broccoli cut into florets

1 tbsp Nutra Organics Vegetable Broth 

1 cup of lotus chips - we used frozen store bought lotus chips

A selection of raw vegetables. Choose a variety of colours and textures. (They used watermelon radish, daikon, edamame, snow peas and micro herbs)

1 Avocado

1 tbsp hummus

Edible flowers

 

Nuts, grains and seeds:

2 tbsp Nutra Organics Pepitas

2 tbsp Nutra Organics Sunflower Seeds

1 tsp Nutra Organics Hemp Seeds

1 cup Nutra Organics Quinoa

1 tbsp Nutra Organics Vegan Savoury Flakes

1/2 tsp black sesame seeds

 

Spices:

Nutra Organics Himalayan Crystal Salt

Turmeric powder

Cumin powder

Fennel seeds

Cinnamon 

Cracked pepper

Smoked paprika

Dried Rose petals

Chilli flakes

 

Oils:

250 ml Nutra Organics Coconut Oil

Olive oil

 

HOW TO MAKE:

  1. Preheat oven to 180 degrees celsius.
  2. Lay chickpeas out on a tray lined with baking paper. Dust with salt and pepper, 1 tsp turmeric powder, 1/2 tsp of cumin powder. Place in the oven for 40 mins or until crunchy.
  3. Cut pumpkin into crescent moons  Place on a baking tray, dust with a pinch of salt and pepper and cinnamon, sprinkle fennel seeds then drizzle with olive oil. Place in oven for 30 mins or until pumpkin is tender and caramelised.
  4. Add nuts and seeds and sliced garlic to a small saucepan with a little coconut oil and cook until crispy, then sprinkle with a little Himalayan Crystal Salt. Set aside.
  5. To make the fragrant quinoa pilaf, place quinoa in a saucepan, add 1/2 tsp of turmeric powder, 1 tsp of Coconut Oil and fry for just a minute, before the quinoa begins to pop. Then add Nutra Organics Vegetable Broth Powder and 1 1/2 half cups of water. Cover and bring to the boil, reduce heat to low for 10 minutes or until cooked through. Remove lid and fluff with a fork to allow the steam to escape. Then combine the cooked quinoa and chickpeas into a bowl, season and squeeze over lemon juice of 1/2 lemon. Sprinkle through nuts and seeds and garlic.
  6. Heat 250m of coconut oil in a small or medium saucepan. Lay out lotus chips on a board then dust over with a little turmeric powder (1-2 tsp). Carefully place lotus chips into hot oil and cook until crisp (About 5 - 7 mins from frozen). Keep an eye on them so they don’t burn. Remove lotus chips from the oil and lay out onto some paper towel, sprinkle over some Himalayan Crystal Salt. 
  7. Heat a frypan with a little oil. Add broccoli florets, fry until cooked but still with a little crunch. Squeeze over 1/2 lemon juice and sprinkle with a little Himalayan Crystal Salt.
  8. Prepare the raw vegetables by cutting into small portions.
  9. Prepare the bowls by layering the components in the bowl leaving room in the centre for the avocado garden. Cut an avocado in half. Remove seed. Using a spoon, carefully scoop the avocado out of the skin so the half remains in tact. Spoon in 1 tbsp of hummus into the cavity of the avocado. Sprinkle over Nutra Organics Vegan Savoury flakes and Hemp seeds, as well as some smoked paprika. Decorate the avocado garden by sprinkling it with little garnishes you have on hand. We used black sesame seeds, dried rose petals, enoki mushrooms, chives and fennel fronds. 
  10. Garnish with a wedge of lime and edible flowers.

 

Enjoy! 

 

xxx

 

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STYLE JOURNAL // FIVE

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STYLE JOURNAL // FOUR

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STYLE JOURNAL // THREE

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