Miranda Kerr SELFIE !

Sprinklers And Selfies! Watch Miranda Kerr's Spring 2014 H&M Campaign Video

UPDATE: Miranda Kerr's Spring campaign video for H&M has landed! It shows the model having to do a speedy outfit change after getting soaked by sprinklers outside her house. Set to Blondie's 'Heart Of Glass', she steps out for the first time in leather look shorts and matching jacket then dashes back inside to throw on a pink pleated mini and white shirt before changing her mind and choosing an off-the-shoulder ruffle top and a leather skirt.

Our highlight of the video? When Miranda gets distracted taking selfies in the mirror despite her friend waiting outside. The cheeky model takes a snap of herself lounging around and send to her impatient mate. Cheeky!

27/2/14: After teasing us with clues as to who their new face was earlier this year, H&M released five pictures from Miranda's official Spring 2014 campaign after its incredible Autumn Winter 2014 collection at Paris Fashion Week in February.

They show the Aussie star sporting tousled locks as she models a series of off-duty looks - from rock'n'roll jeans to leather shorts and from a flippy skirt to a pencil number. Gorgeous!

04/02/14: Miranda Kerr is officially queen of the high street! The Aussie model and former Victoria's Secret Angel has been revealed as the face of H&M's Spring campaign.

The brand teased the announcement by posting a picture of Miranda, 30, hiding her face with a golden noughts-and-crosses board on Instagram. Wearing a pink off-the-shoulder top, the only clues as to who their campaign-fronter might be was Miranda's pretty pink smile and iconic dimples.

[Instagram]

"This is our new #HMSpringFashion model," they tweeted. "Guess who!"

After loads of correct guesses from fans, the brand followed up the post with a video of Miranda introducing herself as their brand ambassador an hour later. Her hair is coiffed into voluminous groomed side-parting as she sports a black low-cut shirt.

"Hey H&M followers, I'm Miranda Kerr and I'm the new face for H&M Spring campaign," she says. "Stay tuned for more."

Miranda was spotted shooting a fashion campaign - believed to be the H&M one - in November last year. Behind-the-scenes snaps show the mother-of-one wearing a chic asymmetrical floral dress teamed with flip-flops and beachy waves.

This isn't the first time Miranda's been the face of a high street campaign. She fronted a number of campaigns for Mango last year, starring in a promo video for the store as well as appearing in pictures.

[Mango]

In the snaps she sports a city-slick, sharply-cut wardrobe of grey, black and navy - a world away from her summery H&M looks. She was replaced by Canadian model Daria Werbowy in November. 

Previous H&M campaign-fronters include a Lana Del Rey - who looked '60s glam with a fluffy pink jumper and Barberella hairstyle - Georgia May Jagger, Rihanna and Karen Elson.

W3 Lov3 Gre3n Life !...HOLIDAY INSPIRATION Five of the best: Soho breakfasts

I'm so sorry that lately I haven't upload any new post related to WE LOVE GREEN LIFE.
so Today finally , I can give you some tips about how to have a healthy, tasty and english breakfast , without feeling hungry!

Feeling hungry? The Nadler Hotel's Philip Chambers picks his favourite breakfast haunts

The Full English 

This pop-up restaurant in Greek street is run by Michele Cremona, a true Soho original. Perfect for breakfast or afternoon tea, The Full English prides itself on responsibly sourced, free range British ingredients: dry cured bacon from Berkshire, large Somerset eggs and British pork, all home-cooked daily. The food is served on  hand-picked mix and matched bone china, the fruits of many a car boot sale search - this is where your granny’s teapot ended up! 

Zebrano Soho, 18 Greek Street, W1D 4DS, 07923 870 294, thefullenglishfoodcompany.ltd.uk

Princi 

This  Milanese institution on Wardour Street, created by artisan baker Rocco Princi,  with an interior designed by Claudio Silvestrin, bakes all its handmade breads freshly every day. Signor Princi himself flies over every other week to ensure that the quality of his products are maintained at the highest. Busy at all times with lots of treats to choose from, make sure you dress up  and present your “bella figura” to fit in. It’s so good we get the Nadler’s breakfasts delivered from here.

135 Wardour Street, W1F 0UT, 020 7478 8888, princi.com 

Quo Vadis 

Head Waiter  Mike ensures your morning starts off properly either in the informal bar or the more elegant dining room. Freshly baked breads, home-made marmalade and bustling Dean Street outside the window.- what more could you ask for? How about 20% off your bill if you are staying at the Nadler Soho? If your Friday night out makes you miss breakfast the next day, their Saturday lunchtime wine club combines great food with wonderful half-priced wines picked by the owner’s wife.

26-29 Dean street, W1D 3LL, 020 7437 9585, quovadissoho.co.uk

The Breakfast Club 

The original egg -yolk-yellow fronted breakfast club filled with the owner’s childhood junk serves a great fry-up. A happy-go -lucky hotspot all hours of the day, breakfast takes centre-stage from a full English and a US variation featuring maple syrup pancakes,  to a Latin American breakfast burrito. The only downside is you need to get there early to beat the queues that go around the block every day of the week.

33 D Arblay Street, W1F 8EU, 020 7434 2571, thebreakfastclubcafes.com/locations/soho

TAP Coffee 

Tap's ambition is to inspire a new coffee drinking culture, where the quality of the ingredients rule and the craft of the barista is recognised. I'm not sure  they have achieved their goal quite yet, but the distressed-urban chic décor and great coffee served with quirky antique spoons, definitely make this the go-to place for coffee lovers. Relax, play on your ipad (free wifi) and people- watch in a relaxed urban  setting,  as Wardour Street comes to life.

193 Wardour Street, W1F 8ZF, 020 7580 2163, tapcoffee.co.uk

Philip Chambers is one of the Nadler Hotel's Local Ambassadors, part of the front desk team who are tested experts in their local area. thenadler.com

We Lov3 Gre3n Life... Skimmed Yogurt !

So sunday !

my sweet followers I bring you a new section of WE LOVE GREEN LIFE...

once again I convey you some very useful tips for receips.

Xmas is coming ! let's stay healthy and on shape.

(this is a step by step , tutorial by Michael W. Reeps)

Homemade Yogurt FAQ

Equipment & Ingredients

Can I use fat free (1%, 2%, etc.) milk to make yogurt?

You can use any type of milk (cow or goat) you care to, in any fat concentration you choose. However, the less fat the milk has, the thinner the yogurt will be. I personally have had issues with goat milk labeled UHT, which indicates ultra high temperature pasteurization. This enables the milk to stay on the shelf for very long periods of time, but has given me trouble with thin, runny yogurt. Other users of the site have said that UHT works fine for them. Try for yourself and see.

Can I use soy milk to make yogurt?

The short answer is yes. However, the techniques described on this site would need to be altered to an extent beyond the knowledge and experience of the author. I would suggest learning more about soy yogurt making from someone more knowledgeable.

Can I use lactose-free milk to make yogurt?

Yes, and no. Lactose is the sugar in milk that the yogurt bacteria will consume, and produce lactic acid (yogurt's tanginess and natural preservative). Lactose-free brands such as Lactaid are made from cows milk with lactose, and lactase added. Lactase is the enzyme missing in the gut of lactose intolerant individuals. It breaks the lactose down into two simple sugars: glucose and galactose. The yogurt cultures consume these to make the yogurt. So if the milk did not have any lactose to start with, it would not work. With that said, there is not much lactose left in the finished yogurt even when you use regular old milk. As a result, many lactose intolerant individuals can enjoy yogurt. You might want to try a small amount of good quality plain yogurt, and if all goes well, start making your own. If that fails, use Lactaid or other brand.

Can I use coconut milk to make yogurt?

Coconut milk is not really milk. It's pulverized coconut flesh and coconut water. So making yogurt in the strictest sense is not possible, since it lacks milk sugar (lactose). However, if a suitable sugar can be added to satisfy the cultures you have added, there is no reason it couldn't turn into yogurt, or at least some type of coconut moonshine.

How do I make Greek Yogurt?

Greek yogurt is very popular on the American market right now. Having never been to Greece, I cannot comment on whether or not what we are seeing is authentic. But I do know that it contains cream in addition to milk. So the added fat is contributing to the nice thick texture. Also, it is a strained product. After the yogurt has incubated, it is set on a fine sieve, and some of the whey runs out, making it thicker yet. Surely some of the healthy bacteria in the yogurt goes with it. So between the loss of cultures and added fat, I typically don't eat it. I just have some gelato if I am looking for this type of dairy treat.

Do I really need a thermometer to make yogurt?

Technically, none of the equipment mentioned is an absolute requirement. But would you bake a cake or chicken without a thermometer on your oven? Sure you can guess right with a pretty high rate of precision, once you have performed a task dozens and dozens of times. But in order to get there, and not waste a lot of money doing so, spend the small amount of money on a thermometer. It will help ensure predictable results every time out.

Can I use a crockpot instead of a heating pad to make yogurt?

My understanding is yes, but I have not personally tried it. As long as your crockpot can hold the milk at an even 105-110°F for seven hours, you can use it.

What Went Wrong?

My yogurt has green liquid on top, is it okay?

Absolutely! After seven hours, you may open your pot to find yogurt with a green or yellow liquid on top. This is a good thing. Mix it back into the yogurt and chill it overnight per the instructions, Then, eat and enjoy.

Why is my yogurt is a little thin

As compared with most store-bought yogurt in the US, homemade yogurt is going to be a bit thinner. Many brands add pectin and other thickeners to satisfy the US market, that traditionally do not appear in yogurt. However, since that is what many Americans are accustomed to, there are a few things you can do:

• Use a milk with a higher fat content.
• Add some powdered milk to your liquid milk.
• Hold your milk at 185°F for thirty minutes before cooling and adding your starter. This is how brands that do not use pectin or other thickeners (like Dannon) achieve thicker results. The extended heating denatures the milk proteins, and enables them to sequester more of the water in milk, and you lose some more to evaporation.

I waited seven hours and it is still just milk. What happened?

This question has several possible answers:

• You used UT or UHT pasteurized milk. (see above)
• Your starter was not plain yogurt with active cultures.
• You didn't use a thermometer. (see above)
• You didn't first heat your milk to 185°F
• You didn't incubate at 105-110°F with a heating pad or other source.

Can I use freeze-dried yogurt cultures?Tips & Techniques

Definitely. You can buy these in health food stores or from a variety of online sources. Refer to the manufacturer's instructions when incorporating them into this process.

Can I freeze some of my yogurt to use as a future starter?

Yes! You can freeze 2-3 Tbs of your yogurt for use with future batches, and keep it in your freezer for several months. You might want to get into the habit of doing this every time you make yogurt, just so you always have some on hand. Just be sure to defrost it completely in your refrigerator in advance of making a new batch.

Can I flavor my yogurt before it is done incubating?

No, you should always wait until the yogurt has incubated for seven hours and spent overnight in the fridge. The sugars and other ingredients in flavorings like honey, jelly, james, etc., can interfere with the incubation of the cultures.

We Lov3 Gre3n Life ... Jícama , Your Light French Fries !

Jícama, la patata light de la dieta ecológica

La alternativa baja en calorías al plato estrella del fast food que cuenta con el sello de aprobación de la brigada anti-carbs.

Es el último ingrediente de la dieta ecológica en ingresar en el olimpo de los superalimentos aunque, técnicamente, no pueda considerarse como tal. La jícama no tiene un valor nutricional tan impresionante como el de la espirulina, pero este tubérculo hace que sus congéneres parezcan aún peores de lo que Gwyneth Paltrow y otras acérrimas anticarbs se han encargado de predicar.

A medio camino entre la patata (la oveja negra de su familia) y la manzana, este producto típico de lagastronomía mexicana se ha labrado una fama internacional como sustituto hipocalórico de otras raíces comestibles. Lo cierto es que su textura recuerda más al nabo que a la patata y su versatilidad es propia de otros vegetales como la berenjena, que frita en tiras también puede ejercer de suplente (algo menos creíble) o el calabacín cuyo sabor ambigüo tan pronto se hace imprescindible en un buen plato de ratatouille (la versión francesa del pisto) como en una tarta de chocolate a prueba de celíacos

Galería

Su sabor remite ligeramente a la nueces y su funcionalidad a la yuca pero son una rica fuente de vitamina C y potasio, resultan altamente beneficiosas para la dieta diabética y poseen de 27 a 46 kcal por unidad, frente a las 70-86 kcal de las patatas.

Y esa no es la única diferencia que la aleja de su pariente cercana importada a Europa por los españoles en el siglo XVI. Colón y sus amigos se dejaron muchas variedades de la papa allende los mares que forman parte de la extensa y deliciosa cultura gastronómica de latinoamérica -la jícama entre ellas- que han tardado mucho en ganar popularidad. Pero ahora que, dicen, las fajitas son el nuevo sushi, ha llegado el momento dorado de esta delicatessen que puede comerse cruda, en platos dulces, ensaladas, macedonias, cocida o frita...

Sí, hemos dicho frita y también baja en calorías (aunque no en la misma frase) porque, aunque lo único malo de las patatas fritas es el aceite, lo bueno de las jícamas fritas es que parten con la ventaja de tener menor contenido calórico. Aunque tampoco se trata de alimentar el mito: los platos que se cocinan en la sartén deben consumirse con moderación y siempre será más saludable usar la plancha o asar al horno. De hecho, esa es la manera más frecuente de verlas en la red, donde ya han conquistado los blogs de cocina healthy como el Anna Liisa Organic Kitchen que avisa de que "no se debe esperar un sabor exacto al de la patata frita de su receta".

Con todo, aún resulta difícil encontrarlas en nuestro país y habrá que rebuscar en mercados especializados o restaurantes mexicanos para degustarlas o introducirlas en nuestro menú diario, pero a juzgar con la rapidez en que otros superalimentos como las semillas de chia, la harina de maca o de algarrobo se están haciendo un hueco en las estanterías de herbolarios y supermercados españoles puede que no tardemos en toparnos con ella en la frutería.

A la mexicana Es decir, con chile (en polvo) y limón. Por supuesto, crudas y, si se prefiere, con un toque de perejil.

En macedonia

Porque no sólo puede comerse cruda sino que se DEBE degustar esta versión para constatar ese sabor más parecido a la nuez que a la patata. Ideal con manzana, plátano y uvas.

French friesCortadas en juliana -tiras alargadas- y fritas en aceite, su versión más calórica pero más parecida al plato típico del fast food.