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The term ‘soft life’ is trending on TikTok, with the #softlifeera tag clocking 12.2million views. While not brand new, it seems a growing number of social media users are leaning towards the lifestyle concept – but what does soft life actually mean and how can it benefit people? Where does the trend come from? As the wording suggests, soft life is all about veering away from stress and struggle and embracing a more easy and enriched life. But this isn’t just about life looking ‘perfect’ on social media. “Soft life isn’t new, however I’m really grateful to see its resurgence,” said Chlöe Pierre, founder of wellness platform thy.self and author of Take Care: The Black Women’s Guide To Wellness. “Essentially to me, especially as a black woman, soft life is about making choices that can avoid me having to live a much longer, and unsustainable, life in hardship. For me it’s about wellness in general, and sustainable wellness. “My only concern when seeing trends [on social media] is that they are inclusive, and generally they aren’t. First and foremost, soft life is a choice – and it’s a privilege to be able to make that choice,” Pierre added. “Originally, the soft life kind of movement had origins in places like Nigeria and other places around the continent, but was popularised via America and a lot of African American women, [who were often] fictional characters on TV. Because there weren’t, especially not in the UK, reachable or visible representations of black women and women of colour that had amassed a wealth, and therefore the privilege of living a ‘soft life’.”Permission to live a soft life For Dr Evelyn Okpanachi, author of The Emotionally Empowered Woman, it makes sense people are increasingly leaning towards the trend. “Collectively, we are still tired. We have had the Covid era, austerity and more, and we simply want to live and breathe a little. This is why we are leaning towards it more right now. Collectively, we are breathing a sigh of relief,” said Okpanachi. “Most people associate the soft life with booking last-minute flights, mojitos on the beach, dining at nice restaurants and all of the externalities. It is in part, but it a lot deeper than that. “Soft life is living life on your terms. Creating a career you want, the business you want, and looking after yourself holistically. This starts with empowering yourself to succeed by elevating your mindset and knowing you deserve to live a soft life.” Nothing comes easy Okpanachi noted the work that can be involved, however. “In order to enter the soft life era, the average person tends to go through an element of stress. Nothing comes easy,” she explained. “It is essentially about purposely creating a lifestyle with minimal stress and setting boundaries – boundary setting is key. It’s embracing the things that serve you and letting go/eliminating the things that don’t. We all deserve to live a soft life, and we all should. But we have to put the work in to attain it.” This is something social media can often miss out. As Pierre noted, influencers or celebrities may “show you one side of their life – you don’t get to see the struggle they have had to get to that point, or to maintain that lifestyle they have in front of the camera”. Making space for a softer lifeFor many, the dilemma is making these things a reality when work takes up so much energy, along with caring/parenting duties, health challenges and everything else. Pierre discusses in her book about how our identities can be “very wrapped up” in work, which can make it so much more draining – especially for black women who have faced “more hardship in the workplace, compared to other demographics”. Setting “clear expectations and intentions” for yourself can be helpful, she added, and getting to know yourself better. “So making clear expectations about who I am, what I will accept, and what I want – and having the belief that I don’t have to go through too much hardship, that it’s not a benchmark for who I am,” Pierre explained. “This can even be applied to dating.” Ditch the guilt Donna Noble, yoga teacher and author of Teaching Body Positive Yoga: A Guide To Inclusivity, Language And Props, also believes making things intentional is key for how people can embrace the soft life in their everyday routines. “[People] can prioritise their me-time and be intentional about it – for instance, meditating, journaling or doing yoga as soon as they get up (before the rest of the world invades their space), as this will set you up nicely for the rest of the day,” said Noble. “I believe rest and self-care are part of our birth-right – no feeling guilty for just being and not doing. Normalise taking the pause, and that it can be the most powerful thing we do in our day.” For those who struggle to put themselves first, Noble suggested taking time to work on giving yourself permission. “The key here is a shift in perspective and empowerment – you’ve got to discover the precious gem that is your wellbeing. Society’s old scripts may try to hold us back, but rewriting the narrative is where the magic happens,” she said. “Giving ourselves a permission slip to prioritise self-care isn’t just a luxury; it’s a necessity. It’s about understanding that nurturing ourselves isn’t selfish; it’s the foundation for health and wellbeing.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Kim Kardashian teased as the face of a major fashion brand Shoppers make seven big impulse buys per year on average – survey Even 4,000 steps a day could ‘reduce risk of death’ – study

Grab your baskets and your blankets because it’s National Picnic Month (AKA it’s summer guys, just get out there). Nothing says dining al fresco in Britain than a sausage roll, but the recipe for honey and mustard sausage rolls below is so incredibly good you’ll want to make them all the time. The same goes for sandwiches, as long as they’re not soggy. Sometimes you dream about sandwiches, hoping they’ll be as delicious as you dreamed. Well, the mortadella, pesto, burrata focaccia sandwich with garlic confit aioli one below is. It has crisp pesto focaccia, pesto, burrata, mortadella, rocket and a homemade garlic confit aioli. Don’t forget dessert! These elderflower and raspberry jellies are so easy to make, transport and, most importantly, devour. Honey and mustard sausage rolls These honey and mustard sausage rolls are so incredibly good you’ll want to make them all the time. We’re using Asda’s Extra Special Orange Blossom Honey sourced from bees that feed on orange blossom in Spain and Mexico giving it a sweet citrus scent. Stirred into the filling and mixed with some fresh thyme to drizzle over the hot pastry when they come out of the oven. Just heaven! Serves: 6-8 Prep time: 35 minutes | Cook time: 25-30 minutes Ingredients: For the filling: 1 pack of Asda’s Extra Special Cumberland Sausages 1 heaped tbsp grainy mustard 1 tbsp Asda Honey Blossom Honey 2 tbsp chopped parsley Salt and pepper 1 sheet ready rolled puff pastry 1 egg, beaten Sprinkle of sesame seeds For the drizzle: 5 sprigs of thyme, leaves only 1 tbsp honey For the dip: 3 tbsp mayonnaise 1 tbsp grainy mustard Method: Preheat the oven to 200C. Line a baking tray with parchment. Remove the sausages from their skins and place the sausage meat in a bowl. Add the mustard, honey, parsley and season well. Stir to combine. Place the pastry on a board and cut in half lengthways. Divide the pork mixture in two. Place one portion of the meat on the long edge of one piece of pastry and shape into a sausage roll shape, pinching the seam and rolling it over so the seam is underneath. Repeat with the other roll. Brush with some beaten egg. Slice into portions and scatter with sesame seeds. Place on a baking tray and bake for 25-30 mins until golden and cooked through. For the drizzle, heat the honey gently in a pan for a minute and add the chopped thyme. Drizzle over the hot sausage rolls just before serving and serve with the mustard mayo dip. Enjoy! Mortadella, pesto, burrata focaccia sandwich with garlic confit aioli Sometimes you dream about sandwiches, hoping they’ll be as delicious as you dreamed. Well, this one is. It has crisp pesto focaccia, pesto, burrata, mortadella, rocket and a homemade garlic confit aioli. Serves: 1 Prep time: 15 minutes Ingredients: For the garlic confit aioli: 10 garlic confit cloves 1 cup garlic confit olive oil 1 tbsp lemon juice 1 egg Pinch of flakey sea salt For the sandwich: 2 slices pesto focaccia 1 x burrata 4 tbsp green basil pesto 75g Italian mortadella 25g wild rocket Method: Make the garlic confit aioli: Place all ingredients into a glass container or jug that is just wide enough to fit a hand blender. Blend all ingredients together while slowly incorporating all of the oil. Continue until you have a thick consistency. Store in an airtight container or jar in the fridge for up to 3 days. Assemble the sandwich: Cut your focaccia into thirds lengthways. Slice 1 piece of the focaccia in half. Drizzle cut side with olive oil and toast in a pan until golden. Assemble your sandwich by beginning with a layer of the garlic aioli, a spoon of pesto, followed by slices of the mortadella, burrata, torn in two, and rocket, finished with a pinch of salt and pepper. Top with the other half of the focaccia and cut in half. Enjoy! Elderflower and raspberry jellies These elderflower and raspberry jellies were always on the menu when I catered for parties and people always chose them. They were so popular, and they’re so easy to make. Serves: 6 Prep time: 15 minutes | Cooling time: 4 hours overnight Ingredients: 8 sheets leaf gelatin 350ml elderflower cordial 1 punnet raspberries Cream or ice cream (to serve) Method: Soak the gelatin in cold water for a few minutes, then drain. Pour 100ml of boiling water over the gelatin and stir to fully dissolve. Allow to cool for a couple of minutes, then stir in the elderflower cordial and 250ml of cold water. (I always wet the inside of the jelly mould if I’m planning on turning the jellies out afterwards before I add the jelly mixture). Divide the raspberries into glasses or ramekins or a large glass bowl and pour over the liquid. Cover and put in the fridge to set for at least 4 hours-it works best if left overnight. (If you want the berries to be suspended in the jellies, pour a third of the mixture into the moulds and set in the fridge, then add the berries so they lie on top of the set layer and pour over the remaining mixture). To remove from the mould, if using, dip the bottom briefly into a bowl of hot water, cover with a slightly larger plate and with one confident movement, invert the mould so that the jelly lands neatly onto the plate. Serve the jelly with cream or ice cream. Read More The dish that defines me: Alex Outhwaite’s Vietnamese bun cha It’s easier to make baklava at home than you might think Get set for Wimbledon with top pastry chef’s strawberry recipes Pinch of Nom: Healthy eating doesn’t have to cost the earth ‘Deliciously indulgent’ one-pot chilli mac and cheese Can’t decide between a cookie or a brownie? Now you don’t have to

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Spoilers ahead. Barbie is the feminist movie you’ve been waiting for. And I don’t mean that in a girl power, ultimate girlboss kind of way — even though it is a little bit of both of those. It’s not perfect, but (as we learn) neither is Barbie the doll. But, anyone who has seen even a glimpse of marketing for the film (so, everyone) knows one thing to be true: Barbie is everything.

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Telly gardener Daisy Payne has given fans a giggle with a tongue-in-cheek post during a visit to a farm – saying she prefers a “wild bush”. The 26-year-old, who is This Morning’s resident flower expert, was at Belvoir elderflower plant to muck in with the harvesting of this year’s crop and deliver it from ‘bush to bar’ within 24 hours. Afterwards, Daisy uploaded a video of herself looking summery in a flowing dress, with a cheeky little note for her 21,900 followers. “A wild bush is always the best,” she captioned the post, sharing it alongside a clip of herself chatting to Pev Manners, managing director at Belvoir. The cheeky TV guest helps him pick some elderflower, before declaring “I’ve got a bit more bush here” and then wanders off, basket in hand – while Pev belts out ‘Singing In The Rain’. Sign up to our free Indy100 weekly newsletter Social media users have been left in stitches at the funny moment – and Daisy’s cheeky caption, with many people poking fun at Pev. “Pev loves a bit of bush,” said Rupert. “Yep. Sounds like Pev to me..,” added Lawrence. “This is too cute, I can’t cope!,” said Stacey, to which Daisy replied ‘Isn’t it! Legendary Pev!”. “Love it,” said someone else. “Fantastic.. we’ve been collecting them too xx,” said another person. [sic] Taking on the ‘bush to bottle 24-hour challenge’, Daisy teamed up with local pickers in a bid to make the refreshing elderflower favourite drinks from start to finish – and deliver it directly to supermarkets and bars within the set timeframe. She said: “I was delighted to be part of this wonderful harvest. “I’m a huge fan of elderflower cordial and it was great to find out more about these fantastic flowers, which are both cultivated but also grow wonderfully wild in the hedgerows. “It was wonderful meeting the local community around Belvoir Farm, who had come out to help us all pick and then transform this wonderful bounty of nature into the delicious drink we all know and love. “It’s really a unique experience. “Not only can the pickers earn some extra cash with their endeavours, it’s a fantastic way to enjoy nature, and really understand the process of bush to bottle.” Pev added: “It's great to take Daisy out of her garden into the wonderful Vale of Belvoir countryside and we’re delighted to say our annual harvest is still going strong, and it was great fun working with Daisy to welcome her into the wonderful wild organic fields at Belvoir Farm. “It really has given this year’s harvest a brilliant start.” With a crucial six-week blooming season from late May to the end of June, flowers are picked from the farm’s 60-acre organic plantation and the surrounding hedgerows. It is the only type of harvest in the UK that relies on the community to help, and people from the surrounding five counties come back year after year to collect flowers and bring them to the company’s headquarters. Daisy also went behind the scenes to find out more about the brand’s Elderflower Cordial; charting its bush to bottle journey and award-winning recipe that’s now shipped worldwide to over 40 markets. Taking up the challenge to pick, infuse and blend the flowers with trademark sugar, lemon and spring water that go onto create its signature delicious flavour, Daisy then bottled, boxed and delivered the bottles for customers to enjoy. Belvoir Farm was established in in 1984 by Pev’s parents, John and Mary Manners. The Elderflower Cordial is still made to his mum’s original family recipe – with over 30 delicious premium soft drinks also now part of the brand. He said: “I’ve been picking elderflowers since I was a young boy, when my mother started making elderflower cordial on our kitchen table to her own original recipe. “The wonder of our cordial is the fantastic taste, which is developed as the freshly-picked flowers gently infuse for 24 hours to be turned into a rich and fragrant cordial, whose recipe has remained the same for nearly 40 years. “This year’s ‘bush to bottle’ challenge will demonstrate the speed at which we can deliver the freshest tasting Elderflower Cordial, transforming these beautifully fragrant flowers into our delicious drinks, straight off the production line and into the hands our consumers. “Without compromising on our ingredients, the quality or the great taste our customers love.” Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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