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  • Recipes From The SS16 Shoot

    We headed over to Amsterdam for our spring shoot, and were welcomed with an aray of colourful smoothies, fragrant soups and instagram-worthy salads and sandwiches. 

    It's safe to say a day on set is incredibly fast-paced - so energy is the one thing you need whilst on our whirlwind of a shoot. These recipes are packed with protein and a much-needed unbundance of greens, that managed to keep us energized until the last snap was taken! 

    If only our lunches could look this good everyday...


    Kiwi & Mint Smoothie 

    Serves 1

    I N G R E D I E N T S

    2 ripe kiwis, flesh scooped out
    Handful of fresh mint leaves
    Handful of spinach
    1 large frozen banana
    1/2 cup coconut water or pure water
    Squeeze of lemon or lime
    Ice, if desired

    M E T H O D 

    Add all ingredients to a high-powered blender and blend until smooth.
    Add more coconut water/water to reach your desired consistency and ice if you like a frosty smoothie.

    Photography & recipe by Coconut and Berries.



    Zucchini & Basil Soup

    Serves 2

    I N G R E D I E N T S

    Olive oil or butter
    2 large leeks, trimmed, washed, and sliced
    3 garlic cloves, finely chopped
    3 medium zucchini, roughly chopped
    4 cups vegetable broth or water
    Salt and pepper
    2-3 big handfuls of baby spinach
    1 medium bunch of basil, stems removed

    Optional (to serve)

    A few spoonfuls of cooked quinoa per bowl
    Roasted vegetables e.g. cauliflower
    Fresh herbs, finely chopped

    M E T H O D

    Coat the bottom of a large pot in olive oil or butter. Add leeks and cook, stirring, for 5 minutes, until softened. Add garlic and cook for 30 seconds.
    Stir in zucchini. Add broth and season with salt. Bring to a boil and simmer for another 3 to 4 minutes until the zucchini is cooked through. Stir in spinach and basil and remove from heat. Let it cool for about 5 minutes.
    Using a stick blender, blend until the consistency is smooth. You can also do this in a regular blender in batches. Just be careful with the hot liquid.
    Serve in a bowl with quinoa, roasted vegetables, and herbs.

    Photography & recipe by Mind Body Green



    Open Mackerel Sandwich with Fennel Slaw

    Serves 2 

    I N G R E D I E N T S

    2 long slices rye bread
    4 tbsp soft cheese
    2 fillets hot smoked peppered mackerel (about 150g/5½oz), skinned and flaked
    1 fennel bulb, cored and thinly sliced
    ½ small red onion, thinly sliced
    2 tsp small caper
    1 lemon, ½ juiced, ½ wedges
    1 tbsp extra-virgin olive oil
    small bunch chives, snipped

    M E T H O D 

    Toast the bread until crisp, then spread over the soft cheese. Divide the smoked mackerel between the toasts.
    In a small bowl, mix the fennel, onion, capers, lemon juice, oil, chives and some seasoning.
    Spoon over the fish toasts, with lemon wedges for squeezing over.

    Recipe by BBC Good Food.



    Beet Salad With Goat's Cheese & Apple

    Serves 2

    I N G R E D I E N T S 

    1 small lemon
    Extra virgin olive oil
    Sea salt & freshly ground black pepper
    Large bunch of fresh rocket
    Bunch of watercress
    150g fresh, yound goats cheese
    2 red apples, quarteres, cored & finely sliced
    2 small red beetroot & 2 small golden beetroot (or use all red if you can’t find golden), scrubbed (not peeled) and very finely sliced (if you have leaves, reserve them)
    Small bunch of fresh majoram, leaves picked
    Small handful of pea shoots (optional)

    M E T H O D

    Squeeze the lemon into a clean jam jar. Add three times the amount of extra virgin olive oil, season with salt and pepper, then screw the lid on and shake to emulsify.
    Place the rocket, watercress, pea shoots, apples, beetroot and beetroot leaves, if you have them, into a large bowl.
    Drizzle over enough dressing to completely coat the ingredients, add the marjoram then toss everything together.
    Loosely crumble a young goats cheese over the salad and serve.

    Recipe by The Hungry Guest