magazine

TEEN SOCIAL

100 HEALTH TIPS

GABWENOADOHYDESHAAMTLVOITNEHDAYSET CHECK OUT
OUR INSTAGRAM
HEALTH AND TEEN_._.SOCIAL
WELLBEING

BAYNDMAIALEAX, IAAVKA T

This book is a health and wellbeing magazine for teens
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peanut butter + honey protein balls

1 1/2 cup old-
fashioned rolled oats

(affiliate link)
1 cup natural peanut

butter
1/4 cup honey
2 scoops (about 50–
60 grams) chocolate
protein powder
2 Tablespoons
chocolate chips

1. Place oats, peanut butter, honey, protein powder
and chocolate chips in a large bowl and stir to
combine.

2. Getting the mixture to combine takes a little arm
muscle and it may seem too thick at first, but it will
come together as you keep mixing. I used my hands to
knead the dough near the end and that seems to help.
3. Once combined, use a small cookie scoop to scoop

and form the dough into balls.
4.Store in a covered container in the fridge or freezer.

chocolate + coconut protein balls

INGREDIENTS

12 Medjool dates

1 cup almond

meal

1/2 cup shredded

coconut, plus 1/3

cup extra for

rolling

1/3 cup coconut

oil

1/3 cup cacao

powder

1 tablespoon chia

seeds

Step 1

Place dates in a medium bowl and cover with water. Stand

for 1 hour. Drain and discard seeds.

Step 2

Process dates, almond meal, shredded coconut, coconut

oil, cacao powder and chia seeds until mixture comes

together. Transfer to a bowl and stand for 20 minutes for

chia seeds to soften.

Step 3

Place remaining coconut in a shallow dish.

Step 4

Roll level tablespoons of mixture into balls. Roll in coconut

to coat.

chocolate + chia protein balls

INGREDIENTS
12 Medjool dates

1 cup almond
meal

1/3 cup for rolling
1/3 cup coconut

oil
1/3 cup cacao

powder
1 tablespoon chia

seeds

Step 1
Place dates in a medium bowl and cover with water. Stand

for 1 hour. Drain and discard seeds.
Step 2

Process dates, almond meal, coconut oil, cacao powder
and chia seeds until mixture comes together. Transfer to a

bowl and stand for 20 minutes for chia seeds to soften.
Step 3

Place remaining chia seeds in a shallow dish.
Step 4

Roll level tablespoons of mixture into balls. Roll in chia
seeds to coat.

A Healthy Diet Research Die

To ensure a healthy diet, you should
increase intake of whole grains,
vegetables and fruits. Choose lower-
fat milk products, leaner meats and
other low-fat foods. Eat three meals
every day and enjoy low-fat snacks
between meals. Choose healthy
snacks such as vegetables and fruits,
or baked snacks instead of fried.

Good nutrition is essential for
everyone, but it’s especially important
for growing teenagers. Unfortunately,
many Australian teenagers have an
unbalanced diet. From the 2007
Australian National Children's Nutrition
and Physical Activity Survey, teenage
boys and girls aged 14 to 16 ate only
half the recommended serves of fruits
and vegetables per day. One in three
teenagers buys unhealthy takeaway
food every day. If you eat takeaway
food regularly, you are more likely to
put on weight than if you eat fast food
only occasionally. It may require some
effort to change your eating habits, but
even a few simple changes will make
a huge difference. You’ll feel better
and may find managing your weight
easier.

https://www.betterhealth.vic.gov.au/health/h
ealthyliving/Teenagers-and-healthy-eating

et Water is also important for
active teens. Physical
activity can make a teen
dehydrated. Here are some
tips on staying hydrated.

- Drink two to four cups
of water one to two
hours before physical
activity.
- Drink another two to
four cups of water 10 to
15 minutes before
physical activity.
- Drink about a half cup
of water every 15
minutes during physical
activity.
- Drink one to two cups
of water after physical
activity.
-Remember to keep
drinking water even if
you don't feel

Steps To A Good Wellbeing

Connect

Positive relationships with family and friends are essential to have
good wellbeing. it is also important to make new friendships and
to maintain an active relationship with friends and family. to
connect with other people and to connect with people you can
relate to and support you and a person you connect to and grow
with.

Be active

It is very important to be and stay active as it allows you to stay
healthy. when we exercise it has a major impact on our mental
health. when we exercise it makes us feel good and happy. when
we exercise it also relieves stress which helps if people are doing
exams or stressing over school or other things.

Take notice

Taking notice or being mindful is a very important part of our well
being a popular way of being mindful it being grateful for
everything that you have. when we are mindful it allows us to
recognise our feelings. when we acknowledge things we are
grateful for

DIY face masks

cocoa hydration mask

1. Mash one quarter of an avocado in a small bowl.
2. Stir in one tablespoon cocoa powder and one tablespoon honey, mashing and

mixing well.
3. Apply the mask to your clean, dry skin for 10 minutes.
4. Wash off with warm water, then moisturize as per usual.

papaya brighting mask

1. Blend together two tablespoons of honey and a half-cup of mashed papaya.
2. Gently apply the mixture over your face for 15-20 minutes.
3. Wash it off and moisturize.

Mattifying breakfast mask

Combine one egg yolk, one tablespoon of honey, and one tablespoon of olive oil (yes,
olive oil) with half a cup of oatmeal.

2. Stir well, then apply it to your face for 15-20 minutes.
3. Rinse with lukewarm water (make sure your drain is cool with oatmeal!) and then

moisturize.

Nourishing Honey Mask

1. Brew one cup of chamomile tea with two tea bags and let cool completely.
2. In a tiny bowl, stir together one tablespoon of Manuka or raw honey, and one

teaspoon of nutritional yeast.
3. Add just enough chamomile tea to the bowl to create a thicker paste that's still

runny enough to spread across your skin, but not too watery.
4. Apply a thin layer to your face and let sit for 20 minutes.
5. Rinse off and pat dry. Moisturize afterward!





water melon

Watermelons are mostly made up of water but
this refreshing fruit is soaked with nutrients. Each
juicy bite has significant levels of vitamins A, B6
and C, lots of lycopene, antioxidants and amino

acids. There's even a modest amount of
potassium. 

Avocado

Vitamin K, Folate, Vitamin C,
Potassium,Vitamin B5 and B6 as well as
Vitamin E avocado hold many vitamins which

help you body to be more healthy.

Milk

Milk contains lots of
calcium which helps your
bones grow and harden

so that they are more
healthy.

Mangoes

Mango is a low-calorie
fruit that is high in fibre,
and is a great source of
vitamins A and C. It also
contains folate, B6, iron

and a little
calcium. Mangoes are a

good source of
antioxidants.

social media impact

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One hundred and seventeen 18–29 year olds
completed online questionnaires containing
demographics, frequency of Instagram use,
amount of strangers followed on Instagram, the
Center for Epidemiological Resources Scale for
Depression, and the Social Comparison Rating
Scale.Instagram use was marginally positively
associated with depressive symptoms, and
positive social comparison was significantly
negatively associated with depressive symptoms.
Amount of strangers followed moderated the

associations of Instagram use with social
comparison (significantly) and depressive
symptoms (marginally), and further significantly
moderated the indirect association of Instagram
use with depressive symptoms through social

comparison.

Findings generally suggest that more
frequent Instagram use has negative
associations for people who follow more
strangers, but positive associations for
people who follow fewer strangers, with

social comparison and depressive
symptoms. Implications of negative
associations of social networking for people
who follow strangers and the need for more
research on Instagram use given its
increasing popularity are explored.

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affecting all people. The article later suggests that Instagram is

susceptible to negative consequences.
- A study showed that Instagram usage caused some depressive

symptoms through social mechanics.
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Better

Breakfast

Smoothie

Having breakfast is an
essential part of your
everyday. Breakfast is
important because it
breaks the overnight
fasting period. Breakfast
replenishes your glucose
levels and gives you
essential nutrients for the
day. Breakfast is an
important meal of the day
as it helps to ensure daily
nutrient needs are being
met. It also improves
school performance and
helps maintain a healthy
weight. More than half of
male teens and more
than two-thirds of female

teens do not eat
breakfast on a regular

basis

healthy breakfast

smoothie

160g ripe strawberries, hulled
160g baby spinach

1 small avocado, halved and
the flesh scooped out
150ml pot bio yogurt

2 small oranges, juiced, plus
½ tsp finely grated zest

method

Put all the ingredients in a
blender and whizz until
completely smooth. If it’s a
little thick, add a drop of
chilled water then blitz again.
Pour into glasses and drink

straight away.

make sure to always stay

y fit and do some exersice

each new day is a oppotunity to
improve

YOUR
SELF

take it. and make the most of it

healthy recipes

Pumpkin Soup

Ingredients

2 tablespoons olive oil

1 onion, finely chopped

1 leek, white part only,

finely sliced

1 garlic clove, crushed

1/2 teaspoon ground

coriander

1 teaspoon ground cumin

1/2 teaspoon freshly

grated nutmeg STEP 1

1kg peeled pumpkin, Heat oil in a large saucepan over low heat,
diced add onion and leek and cook for 2-3

1 large potato, peeled, minutes, until softened but not coloured.
diced Add garlic and spices and cook, stirring,
for 30 seconds. Add pumpkin, potato and
1L chicken style liquid stock and bring to the boil. Turn heat to
stock or vegetable liquid low, cover and simmer for 30 minutes.

stock Allow to cool slightly, then blend in
1/2 cup (125ml) thin batches.
STEP 2
cream

Return soup to pan, stir through cream

RECIPE BY and reheat gently. Season and add a little

more nutmeg if desired.

TASTE

GREEN SALAD WITH
HALOUMI

Ingredients

350g podded fresh broad Method
beans
1.Blanch the broad beans in boiling salted water for 2
150g sugar snap peas minutes or until tender. Drain and refresh under cold
150g snow peas, trimmed running water, then remove tough outer skins. Blanch
sugar snaps and snow peas for 1 minute. Drain and
4 slices seeded
sourdough, crusts refresh. Set aside.
removed, cut into 2.5cm 2.Preheat oven to 180C. Place bread on a baking tray,
toss with 2 tbs olive oil, then bake for 6-8 minutes until
cubes
1/2 cup (125ml) extra golden. Cool.
3.Whisk together balsamic, mustard, garlic and 2 tbs
virgin olive oil
2 tbs white balsamic olive oil. Set aside.
vinegar or white wine 4.Combine broad beans, sugar snaps, snow peas,
spring onion, watercress and herbs in a large serving
vinegar
1 tsp Dijon mustard bowl.
1 garlic clove, finely 5.Heat remaining 2 tbs oil in a frypan over medium-
high heat. Pat haloumi dry with paper towel, then cook
chopped for 1 1/2 minutes or until golden, then turn and cook
4 spring onions, shredded for a further 1 minute. Add to salad with bread and

1 bunch watercress, dressing, toss to combine, then serve.
sprigs picked

2 tbs fresh chives, finely
chopped

2 tbs fresh mint leaves,
finely chopped

200g haloumi, thickly
sliced

RECIPE BY

DELICIOUS

Acai Bowl

Ingredients

Acai: Method
4 tbsp acai powder
1 cup milk, almond STEP 1
Blend the acai powder, frozen
milk or coconut berries, milk or coconut water and
water honey together. Just add a little more
almond milk or water if the mixture is
1 cup frozen too thick. The texture should be a
strawberries little thicker than a normal smoothie.
1 cup frozen
raspberries STEP 2
1 tsp honey Add your favourite toppings and
Toppings:
shredded toasted enjoy immediately!

coconut
sliced strawberries

mango
banana sliced

chia seeds
granola
nut mix

RECIPE BY

TASTE

prawn pasta

Ingredients

400g angel hair pasta

1kg green prawns, peeled

(tails intact), deveined,

shells reserved

250g cherry tomatoes,

halved

100g baby spinach leaves

Micro basil, to serve

PRAWN OIL

1 cup (250ml) olive oil

5 lemon thyme sprigs,

leaves picked

4 garlic cloves, bruised Method
1 each carrot and onion,
1.For the prawn oil, heat 1/2 cup (125ml) oil in a large saucepan over high heat.
roughly chopped 2.Add reserved prawn shells, thyme leaves, garlic, vegetables, bay leaves, and

1 celery stalk, roughly fennel and coriander seeds.
chopped 3.Cook, stirring, for 5-6 minutes until shells are crisp and dry.
4.Add the tomato paste and cook, stirring, for 2-3 minutes until slightly darkened

2 bay leaves and caramelised.
1 tsp each fennel and 5.Add the parsley, basil stalks and paprika, and stir to combine.

coriander seeds 6.Add the remaining 1/2 cup (125ml) oil.
7.Reduce heat to low, and cook, stirring occasionally, for 15 minutes or until

1 tbs tomato paste flavours infuse.
8.Remove from heat and allow to infuse for a further 15 minutes.
6 flat-leaf parsley stalks 9.Strain the oil through a sieve, pressing down on the shells to extract as much oil

2 basil stalks as possible.
1 tsp sweet smoked 10.Discard solids and set aside.
11.Cook the pasta in a large saucepan of boiling salted water according to packet

paprika (pimenton) instructions. Drain.

12.Meanwhile, heat 2 tbs prawn oil in a large frypan over medium-high heat.

13.Add the prawns and cook, stirring, for 2-3 minutes until just cooked

through.3DELICIOUS.COM.AU0:59HOW TO PREPARE PRAWNSHow to prepare

RECIPE BY prawns
14.Add tomato and spinach, and cook for a further 1 minute or until tomato is

warmed through and spinach is wilted.1

DELICIOUS 5.Add drained pasta to pan with reserved prawn oil. Season and toss to combine.
16.Divide among serving plates and top with micro basil to serve.

Tomato, radish + yoghurt

flatbread panzanella

Ingredients

1 garlic clove, crushed

1 eschalot, finely

chopped

2 tbs red wine vinegar

2 tbs extra virgin olive oil

5 mixed heirloom

tomatoes, thinly sliced

10 heirloom cherry

tomatoes, halved

6 radishes, thinly sliced

6 radicchio leaves, torn

1/2 cup (75g) broad

beans, blanched, podded

1/2 cup micro basil

leaves, to serve Method
YOGHURT FLATBREADS

2 2/3 cups (400g) self- 1.For the yoghurt flatbreads, combine all ingredients
raising flour in a bowl with 1 tsp salt flakes. Stir to form a dough,
then cover with a clean tea towel and set aside for 20
1 tsp baking powder
1/2 cup (40g) finely minutes to rest.
grated parmesan 2.Heat a chargrill pan or frypan over medium-high
1/4 cup (60ml) extra heat. Divide the dough into 8 equal portions and roll
out to 8mm thick. Cook, in batches, in a dry pan for 3
virgin olive oil minutes, turning once, or until golden and charred.
1 tsp red wine vinegar Whisk the garlic, eschalot, vinegar and oil in a bowl.
1 1/4 cups (350g) thick

Greek-style yoghurt

Season.

RECIPE BY 3.Place flatbreads on a board and top with tomato,
radish, radicchio, broad beans and basil. Drizzle with

DELICIOUS dressing to serve.



SURVEY RESULTS

The survey shows 84.3% of our
grade uses/has social media
this means that over half of
these teens are seeing
unrealistic photos and only

15.7% of people do not have or
use social media wich is les
than ⅕ of our grade.Their are
many used social media that

are used through out the grade
their are over 15 different social
media platforms that are used in

our grade the survey showed
that the top three platform used
was instagram, snapchat and
youtube.The survey showed the
amount of time people spend on
social media a day the results

ranged from 15mins - 2hours
per day. The most chosen result
was 30 - 60mins a day. Through
the survey we found that many
people follow celebrities many
people were following youtubers
they watched and people they

aspired to be and look like.

ABOUT TEENS

as well as people who make them
laugh.We found that 60% of our

grade were effected by social
media and their self-esteem was
effected. This shows that what
people are seeing on social media
is effecting people and not making

them feel great about hem
selves.Over half of the grade
thought that social media might be
a productive us of their time were
are 26% of people said that it was
a productive use of time and
16.3%of people say it is not a
productive use of time and it is a
waste of time. People say that
they usually eat healthy food and
some people say that they only
sometimes eat healthy. The most
chosen answer was usually. Over
half over our grade eats the right
amount of fruit and vegetables
that need to be eaten. But 11% of
people do not eat the right amount

of fruit and vegetables.



Activities to help improve
mindfulness for teens:

Colouring

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Walking

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Sports

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KNOW SFPIOTRATNADLSSTOAAYLHLOEAWLSTHYYOU TO BE

sweet treats

Having and treating yourself with something
naughty once a week can be good this does not
mean that we should eat sweet treats all the time
but instead have a balanced diet we should eat
healthy and have a treat once or twice a week. if we
eat bad food it can cause us to become obeice and
have problems with our body that is why we have to
restrict what we eat and watch what we eat. we
should also treat our self once in a while. so here

are some recipes to treat yourself.

raspberries and pistachio
meringues

125g fresh

raspberries

1/2 cup (125ml)

thickened

cream

1/2 cup (140g)

Greek-style

yoghurt

1 tbs icing

sugar mixture Step 1
8 Coles Blend or process half the raspberries in a

Meringue Nests blender or food processor.

50g Step 2

watermelon, Using an electric mixer, beat cream,

finely chopped yoghurt and icing sugar in a small bowl until

2 tbs chopped stiff peaks form. Fold through raspberry
pistachios puree.
Step 3
Mint leaves, to
serve Spoon raspberry mixture into meringue
nests. Decorate with watermelon, torn

remaining raspberries and pistachios.

Sprinkle with mint leaves and serve

recipe by taste immediately.

limw and passionfruit curd

tarts with toffee

INGREDIENTS

125g butter, chilled,

chopped

1 1/2 cups plain flour

1/3 cup caster sugar

1/2 cup desiccated

coconut

1 teaspoon iced

water

LIME AND

PASSIONFRUIT

CURD

1 1/2 tablespoons Step 1

finely grated lime Make Lime and Passionfruit Curd: Whisk lime rind and juice, lemon juice, passionfruit pulp,
yolks and sugar in a medium heavy-based saucepan. Place over medium heat. Cook, stirring,

rind for 10 to 12 minutes or until mixture thickens and coats the back of the spoon (do not boil).
Remove from heat. Add butter. Stir until mixture is combined. Strain mixture through a fine

1/2 cup lime juice sieve set over a heatproof bowl. Cover surface with plastic wrap. Cool for 20 minutes.
1/3 cup lemon juice Refrigerate for 4 hours or until curd is cold and thick.
Step 2

4 passionfruit, Meanwhile, process butter, flour, sugar and coconut in a food processor until fine crumbs
form. Add iced water. Process until dough just comes together, adding an extra 1/2 teaspoon

halved iced water if needed. Shape dough into a disc. Cover with plastic wrap. Refrigerate for 30
6 egg yolks minutes or until firm.
Step 3

1 cup caster sugar Preheat oven to 200C/180C fan-forced. Grease 12 x 1.5cm-deep, 6.5cm round (base) loose-
based fluted tart pans.

150g butter, Step 4
chopped Divide dough into 12 portions. Roll out each portion between 2 sheets of baking paper until
3mm thick. Line base and side of prepared pans with pastry. Trim edges. Line each pan with

PASSIONFRUIT baking paper. Fill with baking weights or uncooked rice. Blind-bake for 10 minutes. Remove
weights or rice and paper. Bake for 5 to 10 minutes or until golden brown. Cool completely in

TOFFEE pans.
2 passionfruit, Step 5
Remove pastry cases from pans and place on a serving plate. Divide curd among cases.

halved Step 6
Make Passionfruit Toffee: Place passionfruit pulp, sugar and water in a frying pan over

1/3 cup caster sugar medium-high heat. Cook, stirring occasionally, for 5 to 6 minutes or until sugar dissolves and
mixture boils and turns golden. Drizzle tartlets with toffee. Stand for 5 minutes. Serve.

1 tablespoon water

recipe by taste

strawberry and coconut ice
blocks

INGREDIENTS
375g

strawberries,
hulled, sliced
2 cups coconut

water
12 x 1/4-cup-
capacity ice-
block moulds,
12 wooden ice-
block sticks

Step 1
Divide strawberries among 12 x ¼-cupcapacity ice-block
moulds, pressing some of the slices against sides of each

mould.
Step 2
Pour coconut water into each mould, leaving a 5mm gap at
the top. Freeze for 1 hour or until just starting to set. Insert a
wooden stick into the centre of each mould. Freeze for 4
hours or overnight.
Step 3
To remove ice-blocks from moulds, run moulds under warm
water for 10 seconds to loosen. Serve immediately.

recipe by taste

choc top caramel slice

IINGREDIENTS

175g plain chocolate

biscuits

70g unsalted butter,

melted

150g NESTLÉ

BAKERS' CHOICE

Dark Choc Melts,

melted

400g milk chocolate,

finely chopped

60ml (1/4 cup)

vegetable oil

WHITE CHOCOLATE

FUDGE

500g white chocolate

melts

80g unsalted butter,

chopped Step 1
Line base and sides of a 20 x 30cm (base measurement) slice pan with baking paper. Process
395g can NESTLÉ

Sweetened biscuits in a food processor until finely crushed. Add butter and process until well combined. Transfer

Condensed Milk to prepared pan. Use a straight-sided glass to spread and press the mixture firmly over base. Place
in the fridge for 30 minutes to chill.
1 teaspoon vanilla Step 2

extract Spread melted dark chocolate over biscuit base. Place in fridge to chill.
150g (1 cup) roasted Step 3

peanuts, coarsely To make the fudge, place the white chocolate in a heatproof bowl. Melt the butter in a small
saucepan over low heat. Add the condensed milk and cook, stirring constantly, for 2-3 minutes or

chopped until mixture is hot (be careful not to burn the mixture as it can easily catch on the base of the pan).
CARAMEL Pour mixture over the white chocolate. Add vanilla and stir gently until chocolate melts. Stir in
peanuts. Pour over base. Place in fridge for 2-3 hours or until firm.

250ml (1 cup) double Step 4

cream To make caramel, heat cream in a saucepan over medium heat until almost to the boil.
315g (1 1/2 cups) Step 5

Stir the sugar, water and glucose in a saucepan over low heat for 5 minutes or until the sugar

caster sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, brushing down the side of the

185ml (3/4 cup) water pan occasionally with a wet pastry brush, for 12-15 minutes or until golden. Remove caramel from
the heat.

1 tablespoon liquid Step 6

glucose Carefully stir the cream into the caramel. Return mixture to medium heat, and cook, stirring

125g unsalted butter, constantly, for 1-2 minutes or until smooth. Set aside for 30 minutes to cool slightly. Stir in the butter
until melted and well combined. Pour over the fudge. Place in fridge for 3 hours or until firm.

chopped Step 7
Place the milk chocolate and oil in a small microwave-safe bowl. Cook, stirring every 30 seconds, on

high for 1 1/2 minutes or until smooth. Spread evenly over the caramel to cover. Place in the fridge

recipe by taste for 20 minutes to set. Remove from the pan and use a hot sharp knife to cut into squares. The
caramel will get gooey on sitting.

surprise chocolate tarts

INGREDIENTS Step 1
1 1/3 cups plain Process flour, cocoa powder and sugar in a food processor until combined. Add the
butter and process until mixture resembles breadcrumbs. Combine the iced water and
flour vinegar in a bowl. With the motor running, gradually add the vinegar mixture to the flour
2 tbsp Cadbury mixture until the dough comes together. Shape into a 25cm disc and cover with plastic

Bournville wrap. Chill for 15 mins.
Cocoa Step 2

2 tbsp Coles Roll out pastry until 3-4mm thick. Cut five 11cm discs from the pastry. Roll excess and
Brand Caster repeat to make another 3 discs. Line eight 8.5cm base fluted tart tins with pastry. Chill for

Sugar 15 mins.
125g chilled Step 3
butter, chopped Preheat oven to 200°C or 180°C fan. Place tins on a large baking tray. Line with baking
2 1/2 tbsp iced paper and fill with pastry weights or rice. Bake for 12 mins. Remove paper and weights or
rice. Bake for 15 mins or until golden brown. Cool in the tins on a wire rack.
water Step 4
1 tsp white To make the caramel filling, place caramel in a small bowl and stir in salt. Spoon into 4
tart shells. To make the raspberry filling, place jam and raspberries in a small bowl.
vinegar Crush with a fork. Spoon into remaining shells.
200g Coles Step 5
Brand Dark Place chocolate in a medium bowl. Bring cream to the boil in a small saucepan. Pour
Chocolate, over chocolate. Stand for 5 mins. Gently whisk until combined. Pour into tart shells. To
identify which tart is which, sprinkle caramel tarts with a little salt. Stand in a cool place
chopped for 2-3 hrs or until set.
125ml cream
CARAMEL

FILLING
2 1/2 tbsp
Nestle Top 'n'
Fill Caramel
Pinch sea salt
flakes, plus
extra to sprinkle
RASPBERRY
FILLING
2 tbsp Coles

Finest
Raspberry Jam
2 tbsp frozen

raspberries

recipe by taste



Relaxing and taking time to not think and do nothing is very
important as it will give you time to reflect and be reflective
on your day and other things it will also relieve stress and
allow you to collect your thoughts so that you can do your

best in whatever you do.

Skin Care and Beauty Tips:

Your Hygiene

Looking after your skin and hair is very
important as they play also a role in you
hygiene and health. not having good hygiene is
bad as it can increase your chances of getting
infections and irritation and rashes and it can

also effect your overall health.

wash your face everyday

By washing your face everyday you are able to
cleanse and remove oils and dirt from your skin
and cleanse your pores this make it less chances

of getting pimples.

Don't wash your face with hot

water

By washing your face with hot water you're getting
rid of good natural oils that your skin need and it
can also damage your capillaries causing redness.

use a moisturizer

Whether you have oily, dehydrated or dry skin it still needs
protection from the elements and products to help nourish and
restore balance. Using a moisturizer can rehydrate and replenish

your skin.