Bride + Bridesmaid Fashion

The backless dress. Speaks for itself really.

Choosing the perfect Bridesmaid dress can almost be as difficult as choosing your own! Here we showcase the stunning nudes, creams and soft pastel options.

I could married again just to have these dresses in my photos!

Nicole xx

{Bridesmaid Flowers}

Utilise your Bridesmaids' flowers by placing them in cute little jars that double as the wedding decor..

Welcome your wedding guests with cocktails, served in a mason jar of course!

Either hanging or arranged as a centrepiece, you cannot go wrong with flowers and these jars

Nicole xx

There are a host of unique ways to ask your bestie to stand by your side on your big day. Keep scrolling for inspiration...

{Bridesmaid Robes}

Ask the girls by presenting them with an exclusive Frankie & Nicole Bridesmaid Robe

{Will you be my Bridesmaid wine label}

{DIY - Will you be my Bridesmaid stationery}

Nicole xx

Why I love Bali...

* I can eat a meal for $3.50 (including a couple of icy cold Bintangs)

* I can shop aaaalllll day long

* I don't have to wear anything more than a bikini and a beach dress

* I can jump on the back of a moped and catch a ride into town for $1

and I can take photos like these (with a little help of my friends at Instagram)

and following up from last week's post on photowalls, I believe I've now got one well and truly sorted!

If you have an iPhone and the Instagram App. get out there and get clicking people - it's easy!

Nicole xx

Scented candles are one of our favourite things at Frankie and Nicole Sleepwear HQ (after pyjamas and food of course!).  They have the ability to lift our mood and create positive energy.  Burning a scented candle for just 15 minutes is enough to alter your emotions so with this in mind, we compiled our definitive guide of scented candles just for you!

You want: sleep

Say hello to chamomile, lavender, neroli and sandalwood.

Left to right from top: This Works Deep Sleep Heavenly Candle, Aurora Spa Rituals Aurora Relax Soy Candle, LAFCO Bedroom Chamomile Lavender Candle, True Grace Chamomile Candle, Votivo Lavender Chamomile Pear Candle, Diptyque Feuille de Lavande Candle, MOR Neroli Clementine Scented Candle, Malin+Goetz Neroli Candle, Diptyque Santal Candle.

You want: stress relief

Say hello to chamomile, honeysuckle, lavender, lemon, orange, rose, sage, sandalwood and vanilla.

Left to right from top: Votivo Aromatic Honeysuckle Candle, Christian Tortu Poire Chevrefeuille Candle, Maison Francis Kurkdjian Pour le Matin Candle, Christian Tortu Feuille de Citronnier Candle, Diptyque Oyédo Candle, Jo Malone Red Roses Home Candle, Malin+Goetz Absolute Rose Candle, JURA Hope Candle, Diptyque Limited Edition Rosa Mundi Candle, Editions de Parfums by Frédéric Malle Rose Rugosa Candle, LAFCO Sage and Walnut Candle, Editions de Parfums by Frédéric Malle Santal Cardamome Candle.

You want: happiness and relaxation

Say hello to lemongrass, tangerine, vanilla and violet.

Left to right from top: Palm Beach Classic Lemongrass Candle, Ecoya Metro Jar Lemongrass and Ginger Candle, Diptyque Oranger Candle, Jo Malone Orange Blossom Luxury Candle, Archipelago Botanicals Mango Tangerine Candle, Jo Malone Vanilla & Anise Home Candle, Ecoya Natural Medium Vanilla Bean Candle, MOR Emporium Black Collection Candied Vanilla Almond Scented Candle, Diptyque Violette Candle.

You want: romance

Say hello to clove, orange, patchouli and ylang ylang.

Left to right from top: Malin+Goetz Vetiver Candle, Jonathan Alder Aspen Candle, Geodesis Orange Candle, Diptyque Patchouli Candle, Byredo Parfums Peyote Poem Candle, VOLUSPA Pomegranate & Patchouli 100hr Candle, Floris London Sandalwood & Patchouli Candle, Jonathan Ward Limited Edition Santissima Amalfi Candle, Still Your Mind Pure Beeswax Soul Candle with Essential Oils.

Some tips and candle care:

• Never leave a burning candle unattended for any period of time.
• Never go to sleep while candles are still burning.
• Store your candles away from direct sunlight (preferably in a cool, dark place).
• Place candles in the refrigerator for 15 minutes before its first use.
• Remember to trim the wick after each use to ensure your candle burns evenly on its next use.
• When burning your candle for the first time, let the candle burn right to the edge of its container before you blow it out.

I went for a biiiiiig long walk this afternoon. No ipod this time, just me and my trusty LJ workout gear. I just wanted to revel in all the glory that was, simply put, a perfect winters day. On my way I passed so many families, so many young children squealing with delight on their scooters and skateboards, carefree little boys and girls laughing and gigglging while being chased across the pathways. There is something so captivating in watching children play. Their innocence and genuineness, the honest and unaffected way they interact with the world around them. It can really teach us a thing or two. And it got me thinking. What's my favourite childhood memory? These are but a few of what came to mind...

* going to the local markets with my nonno where the end result would always be me, a choc dipped soft-serve icecream and a puddle of chocolately goodness all over my sandals!

*a later afternoon stroll with my nonna down to the corner store for the ultimate lolly purchase - redskins!

*afternoon tea with mum, every afternoon after school she would have bakes some little treat for my brother and I (spoilt I know!)

*Playing FLY with my cousins at the back of my grandparents yard

Now we didn't have iPhones or the Instagram app or even a digital camera back then! But if I did, I would have been one snap happy little girl! So how do you capture those priceless moments? Or at least in some way try to preserve those precious memories...forever?

Sydney-based stylist Julz Beresford has come pretty close to doing just that, with Peachie Kids Art, a collection of limited edition prints and canvases, inspired by the simplicity and innocence of childhood. Like most entrepreneurial success stories, when Julz went looking for art to decorate her children’s bedrooms, she couldn’t find anything she liked -  so she decided to make her own.

Retaining their fine art quality, the collection of 15 artworks are printed on archive paper or stretched canvas and use a giclée printing process, which beautifully captures the vivid colors. Each artwork from the range of Seamstress, Boys’ Toys and Homebody sets are signed and dated and have a limited edition print run of 200.

A mother of two, Julz turned her energy to photographing the clothes and furniture she created for her children, returning her eye to the camera and indulging her passion for photography. Julz sees things every day which inspire her to create more, drawing her inspiration from a life of collecting and enjoying crafts.

“For me, the artworks I’ve created are a snapshot of my life,” says Julz. “They are an exciting culmination of my passion for painting, sewing, craft and anything creative.”

Commissioned works are also available, giving people the opportunity to capture their very own treasured toys and well-worn clothes, creating the perfect gift or an intimate way to capture a time in your child's ever-changing life.

The artworks range in size from 80cmx120cm to 30cmx45cm. The larger prints are priced at $275 unframed or $595 framed and $450 on canvas. The smallest works range from $115 unframed to $275 framed and $195 on canvas. Shipping is included within Australia.

For more information about these delightful pieces of art, visit the Peachie website www.peachie.com.au

Hope you also took the little trip down memory lane and enjoyed it as much as I did!

Nicole xx

Vegan ~ refined sugar free ~ gluten free ~ dairy free

So, I kind of tied the knot last weekend (stay tuned for pics!) and needless to say The Pyjama Cafe was over shadowed with table settings, white ribbon and oodles of candles! However, much to the Mr's dismay - my love affair with raw desserts continues....

Vegan Pecan Pie recipe slightly adapted from Renée Leonard-Stainton.  

Crust Ingredients

• 2 cups almond meal
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1/4 cup cacao powder
• 2 tablespoons coconut oil
• 2 tablespoons preferred sweetener (I have previously used raw organic honey but for strict vegans, any sweetener will work)

Directions for the crust

1. Preheat the oven to 180° and lightly grease a tart tin or low pie dish with some coconut oil.
2. In a bowl, combine the almond meal, cacao, salt, and baking soda.
3. In another bowl, whisk together the coconut oil and sweetener.
4. Stir the wet ingredients into the almond meal mixture until combined.
5. Firmly press the dough into a tart-tin or pie dish and bake for 8 minutes - be careful not to leave it in too long as the cacao powder can give the base a bitter taste, you want it to be just firm.
6. Remove from the oven and let it cool while you prepare the pecan filling.

Filling Ingredients

• 2 cups pecans
• 1/2 cup dried apricots, finely chopped
• 1/2 cup medjool dates, finely chopped
• 2 apples, peeled and cored, blended with a little water until smooth
• 2 tablespoons agar-agar (derived from seaweed and acts like gelatine - available from health food stores)
• Pinch of sea salt
• 1 teaspoon ground cinnamon

Directions For The Filling

1. Preheat the oven to 180° and lightly grease a tart tin or pie dish.
2. Toast the pecans in a frying pan for 5 mins on a low heat - once warm, they brown relatively quickly.
3. Chop about 3/4 of the pecans and put the rest aside for decoration.
4. In a saucepan, bring the dates, apricots, juice, agar-agar and sea salt to the boil.
5. Reduce the heat and simmer for 20 minutes.
6. Allow the mixture to cool before pouring into a food processor and whizzing until smooth.
7. Stir through the chopped pecans and cinnamon.
8. Spoon the mixture into the pastry case and arrange the whole pecans on top. 
9. Chill in the fridge for at least 1 hour before serving.

Enjoy! xx

The first days of spring brought with it such perfect weather - the fact that it was a weekend and I wasn't tucked away in the office was an added bonus!  I’ve had this recipe sitting in my bookmarks since late June waiting for the right moment and what better way to kickstart the pre-summer (dare I say it) diet than a beautiful, fresh berry tart. 

Be prepared to eat the WHOLE tart. It's that good. And no, you won't want to share.  Wash it down with a glass of nut milk  -  unconventional as it is, you will probably find yourself drinking the rest of it for a quick calcium boost - not because you need it, but because you want it. I may as well say 'I told you so' now.

Ingredients:
1 1/2 cup cashews, soaked
1 1/2 cup almonds, 1 cup extra for raw almond milk
16 medjool dates, pitted
3/4 cup raw almond milk (see below for recipe)
1/2 lemon, juiced
Pinch of Himalayan crystal salt
400g strawberries (approx.)
200g blueberries (approx.)

Pie crust method:
Process almonds in food processor to a fine meal.  Add 10 dates, blending until mixed well  and a dough-like consistency. 
Press dough into a tart pan, cover and freeze until required.

Raw almond milk method:
Process 1 cup almonds in blender until a dough-like consistency.  Using a spatula, scrape the sides of your food processor and process again.  Repeat this step until you start to notice the natural oils released from the nuts (this may take some time).
Once the natural oils are released, add one cup of water and process until resembles a milk-like consistency.  Add one teaspoon of the sweetener of your choice (in this case, I used Loving Earth Organic Yacon Syrup) and process until combined.
Pour almond milk into a small bowl and set aside. 

Cashew cream method:
Roughly process the soaked cashews until no whole cashews remain.  Add six dates, 3/4 cup of homemade almond milk, lemon juice and salt.  Blend until mix is smooth and thick.  Remove pie crust from freezer and pour the cashew cream, making sure it’s nice and smooth on top.  Return to freezer for 30 minutes. 

To serve:
Remove tart from freezer and let thaw for 20 minutes.  Garnish with fresh or frozen berries and if berries aren’t your thing, you may omit them all together - this tart is THAT good.  Best kept in the freezer.  

Enjoy! xx

These super little treats are choc full (pun most definitely intended) full of goodness - goji berries, raw cacao powder, walnuts... need I go on! I guarantee satisfaction when the sweet tooth strikes! I try to use certified organic products whereever possible, but don't stress too much if you can't. The taste will only be slightly less amazing :)

Ingredients

• 1 cups organic walnuts
• 1 cup organic pecans
• 2 - 2 ½ cups organic Medjool dates, pitted
• 1 cup raw organic cacao powder
• 1 cup organic roasted unsalted almonds, roughly chopped
• 1/3 cup organic goji berries
• ¼ tsp. organic Himalayan sea salt

Directions

1. Line a small baking tray (I used a 20cm x 15cm x 3cm)

2. Place walnuts and pecans in food processor and blend on high until the nuts are finely ground.

3. Add the cacao and salt. Pulse to combine.

4. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).

5. In the tray you plan on putting the brownies in, combine the nut-cacao mix with the chopped almonds and goji berries. Press evenly into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are cold). Store in an airtight container.

Try not to eat them all at once!

Nicole xx

I'm obsessed. Seriously. I have been to Mrs Flannery's and spent absurd amounts of money on nuts and fruit. Oh and little jars of vanilla and pots of raw honey. And bags of coconut flakes and pouches of things I can't even pronouce. But they're good for me..so it's ok. That point is not open for discussion by the way. On my list of ‘favourite foods to convert into raw food treats’ was carrot cake.   OMG - I present to you, my carrot cake du jour... Go and make it. NOW

*This recipe is a slightly adapted version from Fettle Vegan

Cake Ingredients

• 1/2 cup walnuts
• 1/2 cup macadamia nuts
• 1 cup medjool dates (pitted)
• 1 teaspoon ground cinnamon
• 1 teaspoon ginger, grated
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 2 cups grated carrots
• 1/2 cup raisins

Method

1. Process walnuts, macadamia nuts and dates in your food processor until crumbly. 
2. Add cinnamon, ginger and nutmeg, processing until mixed in. 
3. Pour mixture into a large mixing bowl with the grated carrots and raisins, using a spoon to combine. 
4. Place some baking paper in a small springform cake tin (making sure there is enough paper to line the sides of the tin). 
5. Pour the mix into the tin making sure it is smooth and even. 
6. Refrigerate for 2 hours.

Icing Ingredients

• 1/2 cup soaked cashews
• 1/2 teaspoon vanilla
• 2 medjool dates (pitted)
• 1/4 cup water
• Juice from one large lemon

Method

1. Combine the icing ingredients in the food processor and process until smooth. 
2. Remove cake from the refrigerator and ice.

Enjoy!

Nicole x

chocolate brownies

dairy free ~ gluten free ~ vegan friendly

It’s no secret I have a sweet tooth. A realllly sweet one. (Does anyone want to go to my dentist appointment for me tomorrow?) Since discovering raw food however, I have  satisfied that annoying tooth with a plethora of amazing treats. BUT... I still long for my childhood favourites.  Enter the brownie. Chocolate brownies were one of my favourite things growing up so I have experimented a little here and made a naughty brownie into a not-so-naughty brownie. Plus it's simple enough to make with the kids while they’re on school holidays (and they won't even know its healthy)..promise!

Ingredients

• 1/3 cup each brown rice flour, potato flour and coconut flour
• 1/2 cup cacao powder
• 3/4 cup palm sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup coconut oil
• 1/2 cup maple syrup
• 1/4 cup almond milk
• 1 1/2 tsp pure vanilla extract

Method

1. Preheat your oven to 180 degrees and grease a rectangular baking tin with some coconut oil and pour mix into tin.
2. Combine flours with cacao powder, palm sugar, baking powder and salt.  Make a well in the centre and add the coconut oil, maple syrup, almond milk and vanilla extract. 
3. Fold the wet and dry ingredients together until combined.
4. Pour mixture into tin and spread it evenly with a spatula. Place in the oven to bake for about 15 minutes (your brownie may require additional time, check it after 15 minutes by gently inserting a skewer into the middle – if it comes out clean the brownie is ready).
5. Remove from oven and let cool for five minutes before removing it from the tin.  Place on a cooling rack to cool completely before slicing it.  

Serve with vanilla coconut ice cream (I loooove cocoLuscious ) and store the remaining brownie slices in an airtight container in the fridge.

Curl up on the couch and enjoy!

Nicole xx

raw vegan apple crumble pie

gluten-free ~ wheat free ~ dairy free ~ sugar free ~ additive free

Apple pie is one of my favourite treats, and I say ‘treat’ because it is not something that can be eaten every day of the week… unless it’s a raw apple pie!  I came across this recipe on one of my favourite raw food blogs, Rawified, and knew I had to share it with you (my slightly adapted version of course!).

Ingredients

1 cup almonds
1 cup walnuts
1 cup macadamia nuts
1 cup medjool dates (pitted)
4 medium sized apples
1 tbsp cinnamon
1 tbsp apple cider vinegar

Directions

In your food processor, grind together the almonds, walnuts, macadamia nuts and half on the medjool dates (don’t forget to pit them) until a workable dough is formed.  Take 2/3 of the dough, and press it into the bottom of a pie dish and put in the freezer while you work on the rest.  Set aside the remaining dough to use as the topping.

Peel the apples, slice them very thinly and place in a bowl.  Blend together the rest of the dates with the apple cider vinegar, cinnamon, 3 tbsp of water and about 6 apple slices to form a paste.  Pour the paste into the apple bowl and gently toss to combine.

Remove pie dish from the freezer and carefully arrange and layer the apple slices in the pie.  Once all of the apple slices are in the pie, sprinkle the remaining dough on top and firmly press it down with your fingers until it is completely covered and even.

Store in the refrigerator for a couple of days (if it lasts that long!).

Enjoy!

Nicole xx

raw vegan chocolate + coconut macarons

w honey cashew cream

So I have jumped on (well not completely jumped, more like thrown a leg over) the raw food bandwagon and I've got to tell you it's pretty damn good! Green smoothies for breakfast, LOTS of crunchy salads and the most AMAZEballs desserts that I have ever tasted! (pun comletely intended). The whole concept behind raw food is that you are eating 'living' food, food that is full to the brim of important enzymes, nutrients, vitamins and minerals. Most of which you cannot get once you cook, (read - 'kill') your food. It's interetsting, somewhat controversial, but to me - it kind of  makes sense. This is not to say I am giving up cooked foods..it doesn't make that much sense!

Now I am not one for measuring so this recipe calls for a little initiative and relying on your own tastes. What I have given you is a guide only - you can omit or add ingredients until you come up with something that you love!

Ingredients

For the Macarons:

1 - 1.5 cups of nuts (your choice - pecans, walnuts, almonds, macadamias)

8-10 Medjool dates (pits removed) - these are the big juicy fresh ones you can buy at Mrs Flannerys or any other good health food store

3 tablespoons of raw cacao powder (more or less depending on how 'chocolately' you like your sweets tasting!)

1/3 cup of shredded/dessicated coconut

1 tsp vanilla extract/vanilla bean paste

For the Cream:

1 cup of soaked cashews (soaked in water for at least an hour)

6-8 Medjool dates

1-2 tablespoons of coconut oil

1/2 - 1 tablespoon of honey

Method

1. Throw all the Macaron ingredients into a food processor and process until it has a dough like consistency (it will start to clump together). If it is too dry, slowly add small amounts of water until desired consistency is reached.

2. Roll mixture into small balls and flatten slightly (like the shape of a macaron)

3. Place in fridge to firm.

4. Throw all of the cream ingredients into a blender. You will need to add small amounts of water at a time to reach your desired consistency - like a thick yoghurt. You will need to continually stop, push down the ingredients and slowly add small amounts of water (I'm talking spoonfuls not cupfuls at a time!) until the blender is churning through and creating your 'cream'.

5. Put a spoonful of cream on one macaron and sandwich together with another, pop them in the fridge for about an hour to firm up - and voila! You will have yourself chocolate + coconut macarons, without the guilt. Now that's my kind of dessert!

Enjoy!

Nicole xx

Pear + Almond Tart with Mascarpone Cream

There has been an abundance of pears at my local markets of a weekend so I decided to treat mum on Mother's Day with this amazing dessert. Needless to say - mum wants it more often than once a year now!

Ingredients

PASTRY

• 2 1/2 cups flour
• 250g butter
• 1/4 cup sugar
• pinch salt
• 1 egg 
• 1/2 tsp vanilla extract
• 2 tbs cold water

FILLING

• 1/3 cup fine breadcrumbs
• 5 pears
• 1/2 cup sugar
• 80g butter
• 1 1/4 cup blanched almonds
• 1 Egg
• 1 tablespoon plain flour

MASCARPONE CREAM

• 1/2 cup pouring cream
• 1/2 cup mascarpone
• 1/4 cup icing sugar

Method

1. Preheat oven to 180 degrees.

2. To make mascarpone cream beat pouring cream and icing sugar together until soft peaks form. Fold in mascarpone. Depending on your 'sweet' detectors, you may want to add a little more sugar. Cover and refridgerate until needed.

3. For the pastry, combine the flour, butter, sugar, and salt in a food processor and process until the mixture ressembles breadcrumbs.

4. In a small bowl or measuring cup, mix together the egg, vanilla and water. With the machine running, pour in this mixture (gradually) and process until the dough just comes together.

5. Roll out the dough and line the bottom and the sides of a 22cm springform pan and chill until needed.

6. Meanwhile, peel, halve, and core the pears. Spread the breadcrumbs over the bottom of the prepared tart shell, and arrange the pears all over the bottom with the rounded side out. You may need to cut some of the pears to fit in the shell

7. To make the filling, put the sugar, butter, almonds, whole egg, flour in the food processor and process until smooth. Cover the pears with the almond mixture. Bake until golden brown, approximately 50 minutes to 1 hour. Let rest for an hour before serving.

8. After removing from the pan, slice and serve with a generous dollop of mascarpone cream - guaranteed there won't be any leftovers!

Enjoy!

Nicole xx