Irish people making the content we need right now

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Social media can be full of negativity these days but these famous faces are doing what they can to provide positive distractions

Endlessly scrolling isn’t doing anything for our moods but still, there are some brilliant content creators who are playing a blinder right now, making content that is uplifting and a wonderful escape.

Here are the famous faces we’re following for brilliant content every day.

Aoibhín Garrihy’s Beathe with Beo

Indulge in a moment of calm with these beautifully produced, soothing lines of poems and prose. This is ideal if breathing exercises and meditation aren’t really for you, but you still want something calming to listen to when the world gets a bit too overwhelming. Listen to it wherever you get your podcasts.

Cooking with Clodagh

Food is our main comfort right now and Clodagh always makes cooking seem effortless and relaxing on her IGTV channel. This lemon, chilli and garlic prawn linguine is an ideal summer dish to enjoy any time.

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🍋🌶🧄 Scroll down 👇 for the recipe. Ten minute quick fix for tonight’s supper! Sending you all lots of love 💋 Serves 4 INGREDIENTS: 500g/16 oz dried linguine 2 tablespoons olive oil 3 garlic cloves, finely slices 2 fresh red chilies or 1 tsp dried chilli flakes 450g/14 oz large raw prawns, peeled juice and zest of 1 lemon 2 tablespoons chopped fresh Italian parsley leaves sea salt and freshly ground black pepper METHOD: 1. Place a large saucepan filled with water over a high heat and bring to the boil. Season with sea salt. Once the water has come to the boil, stir in the linguine and cooked for 10 minutes. 2. While the pasta is cooking, place a large frying pan over a medium heat, and add the olive oil, followed by the fresh prawns. Toss and cook for two minutes. Stir in the garlic, and chilies and cook, stirring, for 2 minutes. Lastly season with sea salt and freshly ground black pepper, and add the lemon juice. 3. Drain the pasta, and return to the saucepan, stir the prawns into the pasta, along with the Italian parsley, and one tablespoon of extra virgin olive oil. Season with sea salt and freshly ground black pepper, and toss well.

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Virtual gigs with James Vincent McMorrow

At the beginning of the crisis James treated us to beautiful performances on his stories, and now he is revisiting his first album for a YouTube concert we will be able to stream in our homes!

Marian Keyes and her World Cup of Foundations

Oh what a joy Marian Keyes’ Instagram has been to us during lockdown. On her stories she is giving us the most informative and gripping makeup trials, putting a range of foundations to the test. Watch her stories not to miss out, but you can find the 1st semi-final on her highlights.

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Breaking news on the World Cup of Foundations!

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Leonie Cornelius’s Wildin5 Instagram series

Our gardening columnist Leonie has been encouraging her followers to bask in the outdoors for just five minutes a day in her lovely #Wildin5 series. Look back through her Instagram for suggestions to try at home to get five minutes of calm in your day, wherever you are. All you need to do is go outside your own door and take a moment to appreciate the nature near you.

Roz Purcell’s recipes and live cookalongs

Roz has been sharing so many brilliant recipes on her feed, and is scheduling live workouts and cookalongs for her followers to join in. Keep an eye on her stories for details, and try out this Guinness bread recipe.

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Don’t judge me for my taste face in the video😭 Believe it or not I’m not sick of eating bread yet 😂 Are you??? Switching it up from soda bread let’s give this Guiness bread a go! It’s the best kind of brown bread….so good with soup, jam, banana, sambos you name it. & Don’t worry if you do not like Guinness, the bread isn’t like drinking a pint 😂😂😂. The texture of Guinness bread is a little fluffier, more cake-like, than a soda bread. It’s definitely the type of loaf you’ll have no problem getting through so perhaps make 2 batches at once. Serving: 1 x 2lb Loaf Ingredients 450g Coarse whole-wheat/ wholemeal flour 30g Oats, plus extra for topping 1.5 tsp. Baking soda 75g Soft brown sugar 100g Walnuts chopped 50g Soya spread/ vegetable spread or butter 400ml Guinness Method Preheat the oven to 200°C Prepare a 2lb bread tin with some parchment paper. In a large bowl add the flour, sugar, baking soda and oats, and stir. Melt the butter/spread and pour it into the bowl along with the Guinness, and combine well. Stir in the walnuts. Spoon the mix into the bread tin and smooth out the top, dusting off with a handful of (extra) oats. Bake for 45 minutes. Remove and let cool fully before slicing on a rack. Storage: Store in an airtight container at room temperature, once it has fully cooled down. #naturalbornfeeder #guinnessbreadrecipe #breadrecipe

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Alison Spittle’s #covideoparty

Alison has been watching brilliant movies since the crisis began and encouraging her followers to watch with her from their own homes. Join the fun on Twitter by following the hashtag #covideoparty, and even get dressed up for the occasion before watching her live stream afterwards on Instagram.

David O’Doherty’s first ever podcast

Comedian David O’Doherty is treating us to a podcast, called Isolating, which is a soothing ramble with many hilarious tangents. He is isolating on Achill Island with his parents and in every episode he shares the challenges and funny scenarios he has found himself in, from repairing fences after intruders (sheep) break in, cycling on an island with a bike badly in need of a service, and doing a number two on the rocks (yes really). The silly escape we all need at this time.