popcorn
I love popcorn, but it frustrates me.
How can I eat and eat and eat it, yet be even hungrier than when I started eating it? It’s like eating air, but air that ramps up your appetite. I suppose that’s why they serve is doused in butter? Maybe the fat fills you up? Anyway, I like popcorn au naturale – with some sea salt of course. If I’m feeling adventurous I may sprinkle with ground wakame, cayenne and nutritional yeast, but usually plain is where it’s at for me.
I wanted to make some sort of energy-boosting snack this morning, but I am sick of all my “staple” components – oats, buckwheat, quinoa etc – I needed a change, something different.
Enter popcorn…. it’s actually quite the healthy option according to a bit of research that has been done in the States:
Popcorn was found to have a high level of concentrated antioxidants because it is made up of just four percent water while they are more diluted in fruits and vegetables because they are made up of up to 90 percent water.
Researchers discovered one serving of popcorn has up to 300mg of antioxidants – nearly double the 160mg for all fruits per serving.
They also found that the crunchy hulls of the popcorn have the highest concentration of antioxidants and fiber.
(Read more: http://www.dailymail.co.uk/health/article-2120346/Forget-day-Popcorn-antioxidants-fruit-vegetables.html#ixzz1z3ZV67d6)
Research or not, popcorn is Yummo, and I wanted to include it in a vegan snack. Honestly, I could eat the whole batch of these in one go, but they DO stick to your ribs more than plain popcorn. I’ve listed some substitution ideas in the recipe below, but I highly recommend sticking to the recipe – these little balls actually taste like caramel popcorn, which can only be a good thing, right?
Caramel Popcorn Snacking Balls
(Vegan, gluten/wheat/soy/nut/refined sugar free)
- 3C air popped popcorn*
- 10 medjool dates, pitted
- 1/4t sea salt
- 2t lucuma powder (if you don’t have this, appropriate substitutions could be maca, mesquite, cacao/cocoa, or even protein powder)
- 2T coconut butter (other nut butter should work instead of coconut, but I would omit the water)
- 2t water
- 1/2t lemon juice
- Whizz everything together in a food processor until a soft dough forms.
- Roll into balls or you could press into bars if you are that way inclined.
- Store in the fridge.
chicken & chickpea flour
I have 2 points to make with this post.
1) Chickpea flour is awesome….
I have my BuddyEE to thank for my passionate appreciation of besan (chickpea flour). I had played around with it a little before I encountered my little friend and his restrictive diet, but not to the extreme that BuddyEE inspired me to go. Basically, amongst a handful of fruit/veg, chickpea flour was BuddyEE’s only real form of protein, and his only source of cooking “glue” if you will. So I got to know chickpea flour pretty darn well while trying to come up with new, exciting recipes for BuddyEE’s Mama to recreate for him. Sometimes when you have limited ingredients to work with, it really gets you ‘thinking outside the box,’ in terms of creativity (photo below from such moments of culinary inspiration).
Chickpea flour is not just handy to have on hand for vegans… it’s a terrific “binder” in all sorts of dishes, and a lifesaver when you have no eggs in the fridge. You’re not just limited to using it in savoury dishes, mind you, I made my own recipe for a traditional Indian sweet using besan here. It’s also a great source of protein, and super easy to sneak into things… not that I’m sneaky or anything.
2) Meat is great (if you are that way inclined) but buy BETTER, eat less of it… great advice courtesy of Mr Michael Pollen. Comparatively, organic, free range meat IS more expensive, but like anything – you get what you pay for. As I’ve said before, in our household, we are on a budget – one income, child, mortgage – we live a pretty humble existence, yet we still manage to eat really well.
Today’s recipe is in not way vegan, but it shows how you can make a smaller amount of quality meat go further. Consider meat as a “side” and make veggies/whole grains the heroes of your dish* You can even make this recipe without any fancy equipment, all you need is a sharp knife. Viper has pulled me up on making patties in the food processor – apparently he likes patties that still retain a bit of chew texture, so I have refrained from whizzing today.
*(Your body and wallet will thank you)
- 1 large chicken breast (equal 1C finely chopped chicken)
- 1/2C sundried tomatoes… I used dried tomatoes I made myself in the dehydrator, if you are using sundried tomatoes that have been stored in oil, then pat off excess oil.
- 2T finely minced red onion
- 1 clove crushed garlic
- 2T fresh oregano (or basil would work nicely) roughly chopped
- 1/4C crumbled feta
- 1/4C chickpea flour (sifted)
- 1T milk
- 1/4t sea salt
- Freshly ground black pepper
- 1/2t baking powder (gluten free)
- Coconut oil/butter/ghee for cooking – I suggest these as olive oil tends to soak into patties such as these, and super greasy patties are not nice.
- Using a sharp knife, finely chop the chicken as small as you can.
- Toss through your finely minced red onion, crushed galic, herbs, feta, seasoning.
- Add the chickpea flour (sift it if it seems lumpy) milk and baking powder.
- Combine well.
- Heat oil of choice in a large frypan… pat the mix into 4 medium sized patties and place in the pan, flattening down slightly so they are around 1cm in thickness. Now turn down the heat to a moderate temperature so the patties don’t just burn on the outside, while remaining raw in the middle, ick.
- Cook for 4-5 minutes each side or until cooked through and golden brown.
misty’s cereal and remaining connected, or disconnected, or whatever
The term “disconnecting” is used a lot in web-world. The notion of turning off/leaving alone your computer/smart phone etc and actually focusing on life. I was listening to something on the radio the other day (Oh man, I am officially OLD, listening to talk back radio, ick) about how this generation of teenagers are actually addicted to their technology and suffer from intense anxiety when “disconnected.” One of the contributors even said to “limit checking phones/emails to only once every 15 minutes,” to help these teens.
What? 15 minutes? I’m lucky if I even find my phone when it rings… it’s usually at the bottom of my bag, covered in sand, cracker crumbs and burried in Misty’s boogie covered snot rags. Ew, no wonder I never search it out. If you know me, you know my voice-mail message… a trip to Seaworld on Sunday = 4 missed calls. Whoops.
I love technology and think it’s amazing, but I don’t really understand it; I just can’t be bothered spending the time to work it out. Writing a blog is enough brain gym for me technologically-speaking. Just like food, technology should be treated like something to be moderated. Too much of anything isn’t good, and being dependant on your phone or computer is always going to end in tears. I mean, I love the internet, it is a time sucker for sure, but seriously, how amazing is it? Before I started this blog I actually “disconnected” fully – deleted all my facebook/social media accounts – just gave up on the whole thing. I didn’t really think this out enough as a) I love to write and share my thoughts, and the internet is perfect for this b) We live in an age that is really internet/technology focused…. simply staying up to date on news/current events is so much easier on the net c) Staying connected with friends/family overseas is crucial, and social media really makes this a breeze.
As I said before, moderation is key… and making sure you keep “connected” to real life – but what IS “real life” these days? Help me out on this one! Viper sees the internet as a means to purchase records, and remains “faceless” in terms of social media; he can’t stand it. Actually, I don’t really like the terms “connected” and “disconnected” as it seems so black and white – you’re either on or off. Where’s the grey area? It’s all about balance – every aspect of life, whether it be how much time you spend facebook stalking, or how many beers you down at the pub on a Friday evening.
Maybe it IS the fact I am getting “old” – another Mama at playgroup the other day mentioned how at her 4 year old’s kindy “Show & Tell” one child brought along his iPad and showed everyone his apps. I don’t even know how to get an app – oh I have Instagram (but never use it) that’s an app right? I remember taking a jar of my Mother’s gall stones to Show & Tell from when she got them removed. A winning Show & Tell item requires mega-EW factor when you are 9, right? I think Mum still has the gall stones (in the jar). Anyway, goes to show ‘the times they are a chaaaang-ing’ (any Bob Dylan fans? Or does that just drive the point home that I am way old and not cool any more, come on, I’m only 27!)
Misty is really into cereal at the moment. He started stealing the dregs from Viper’s bowl, so I decided to create him his own special blend. I’m not saying that kiddos need their own separate cereal; I was just bored. Even though Misty has no problem chomping back whole nuts (Brazil nuts are his favourite) I have kept this recipe nut free…. a bit of flax for some omegas, oats for fibre and the addition of my Chicky Cornies for protein.
Misty’s Morning Cereal:
(Vegan, wheat/refined sugar/soy/nut free)
- 2C oats
- 1/2C pitted medjool dates plus 1/2C water (date puree for sweetness)
- 1T coconut oil (liquid)
- 3T ground flax seed
- 1/2T ground cinnamon
- 1/8t sea salt
- 1C of Chicky Cornies mixed through when cool.
- Whiz together dates, water, cinnamon and salt in the food processor.
- Stir oats and flax through date mix and spread out on a lined baking tray.
- Bake at 150 degrees C for around an hour, stirring around mix every 15 minutes or so to ensure even browning. I usually turn off the oven and leave the cereal inside to get extra crunchy.
- Once cool, stir through Chicky Cornies and store in an airtight container.
You could add chopped dried fruit and nuts if you like, but the date puree involved in this recipe gives it a lovely sweetness. Serve as you would any cereal, with milk, fresh fruit or yoghurt. I even cook this up in a little saucepan with milk on colder mornings for the little dude. Such an indulged child.
next instalment in the saga of healthy baked goods
Sometimes I feel like an emotional sponge. Whatever the mood of a room or a person is, I tend to soak it right in…. unfortunately it tends to be the negative, heavy, stomach churning ones that I suck up, not the sunny, light, smiley ones. It’s quite overwhelming, being kicked in the guts by emotion… I think women are a lot more sensitive to this. Maybe why us lady-folk tend to have more problems with anxiety and digestive issues?
I think I need to set up an ‘Over-Thinkers’ Anonymous’ – any takers?
My fail safe cure for too much thinking/stressing/over analysing of fictional scenarios is to cook/bake/create in the kitchen. I know of at least one lovely lady who also uses this trick. Yip, I’m still in cupcake baking mode.
Black beans may just be one of my favourite things. The are such an amazing texture once pureed… I know why they are a favourite in baked brownie-type goods for sure. They make an incredible bean-dip, or in this case a “Mousse” – creamy, smooth and super good for you. If you can’t be bothered making the whole she-bang (whole cupcake) then just make this mousse, it’s my favourite part. Great with fruit slices, or spread on crackers, or just straight up from a spoon.
- 1C cooked black beans
- 3T coconut butter
- 1/4t sea salt
- 2t lucuma powder (sub maca or just leave it out)
- 20 drops of liquid stevia*
- 1/2t vanilla extract
- 1/4C non dairy milk (I used rice)
- 1T cacao (or cocoa) powder
- Blend all ingredients together in a food processor or high speed blender until very smooth (I was impatient so my photos of the mousse look a little lumpy, ha)
- Place in the fridge to help it firm up, so it is easier to handle.
- 1/4C soaked cashew nuts (soak in water for at least 2 hours… overnight is better though)
- 2t lemon juice
- 1/2t grated lemon zest
- 1/4t sea salt
- 6 medjool dates, pitted
- 2t lucuma powder (optional)
- 1T maple syrup
- Drain and rinse cashews.
- Whizz all ingredients together in a food processor or high speed blender until smooth and creamy.
- Use to dollop on top of cupcakes.
A few of these to chew on and momentarily my brain can concentrate on just that. Stuffing of the face.
pumpkin experiments
- 1/2C brown rice flour
- 1/2C almond meal
- 1C cooked pumpkin… I use Jap Pumpkin with I think is equivalent to Kabocha squash?
- 1t ground cinnamon
- 2t melted coconut oil (liquid) – the recipe works without the oil, but the cakes will dry out quicker and will be best eaten on the same day as they were made.
- 1/4t sea salt
- 10 drops liquid stevia* or more to taste
- 1/2t baking powder
- 1/8t baking soda
- 1/4C non dairy milk
Alternative sweetie options:
* 1/8C liquid sweetener (maple syrup/agave/honey… but cut down milk to 1/8C)
*Cut down pumpkin component to 3/4C and add 1/4C pitted medjool dates.
*1/4C coconut sugar… or you can use raw – this is probably the sweetest tasting option (was a bit too sweet for me!)
- Add all ingredients except the baking agents (powder & soda) into a food processor and mix until well incorporated.
- Transfer to a mixing bowl and fold in baking powder and soda.
- Spoon into silicone cupcake moulds so that they are about 3/4 full (or paper liners/oiled pan etc) and bake at 170 degrees C for 20-25 minutes or until the cupcakes are springy to the touch, and a skewer inserted into the middle comes out clean. It’s kinda hard for me to judge timing as my oven SUCKS…. just keep an eye on them!
The nest step, tomorrow – I promise.
Viper tested these out for me too – he sat there eating the cupcake, said it was “Yummy” and then added, ‘You’re really quite weird, aren’t you?’ ’Where did that comment come from?!’ I asked him. ‘Who puts beans, pumpkin, avocado in a cupcake… it’s just odd,’ he answered.
Yes Viper, I am weird. Although I can’t officially “taste” something in my mouth knows that these are tasty as somehow I ate 3 of them. Another bonus is that they are a bit of a protein hit and are really filling.
My reasoning for my strange style of cooking is that I like a challenge. Anyone can bake with butter, sugar, eggs and white flour and should be able to come up with something delicious…. it’s not hard. Traditional baking is easy. Take away the flour that makes everything fluffy and light…. the eggs that help bind and raise, the sugar that gives sweetness and tenderness, the butter that brings richness and moisture…. there’s your real challenge.
If I can make something that is healthy, delicious, and a little bit ‘left of centre’ then I’m a happy gal.
teeth, exercise and perhaps the weirdest cupcakes ever.
So I have made it to Day 4 of my new training regime and I am still alive. Cardio has not gotten the better of me yet, plus my guns are bulging (I kid, I kid). I even made it to a second pilates class at the gym, and I must say, I don’t mind it.
Kerryn has given me a programme not only suited to my fitness level, but my lifestyle. Misty has decided he hates the creche at the gym, so every time we enter that terrible room, he throws himself on the floor and rolls about screaming. Seriously, he’s a born star… he even stands up and claps his hands after such a performance…. talk about a Hollywood. Taking Misty’s hatred of me being at the gym into consideration, she has given me some things I can do at home, Misty in tow – which is much appreciated.
Do you know something? Sometimes I just bung a whole lot of things in the food processor, whizz it up, put it in a bowl and call it “pudding.” Good for using up scraps…. this involved a beetroot/cacao cupcake… a banana…. protein powder…. chickpeas…some left over avocado/cacao pudding. Ha, yes I’m a weirdo. It was actually really tasty.
A bio toothbrush sounds like something a superhero would use, right?
More like a super grubby Misty.
This may seems like a weird thing to write about, but I am always on the look out for product recommendations, especially when it comes to kiddie-bits. Sometimes I feel like I am fumbling around in the dark when it comes to such things, and I always appreciate a push in the right direction by someone who has used and rated something.
Just to set things straight, I purchased these products with my own money, and have no affiliation with Jack ‘n Jill Kids.… I just love these products and want to share them with you guys.
The fact that they make organic toothpaste in flavours like banana, blueberry, raspberry and the likes is way too cool. Plus the toothbrushes are made of cornstarch and break down easily once disposed of. Win and win.
Oh and I just think they are really cute. That’s the joy of being the parent – you’re in charge, and I tend to indulge MY inner child while I still can.
If it gets Misty excited about tooth-brushing, then I’m in.
On the subject of teeth, Misty is working on a few new ones… and is not having much fun with it. Teething = 4am wake up calls, which, in turn = caffeine enhanced kitchen creativity. I’m still playing around with ideas for my wedding cake… let’s just say it’s going to be a “Lou-Style” kind of affair.
Can you guess the flavour?
why I blog
I blog because…..
I like food - healthy food, mainly. Healthy, vegan food most of the time. Sometimes not-so-healthy MEATY food (I apologise) In this case, it’s usually for Viper. By Vegan Food Blog standards I’m probably breaking all sorts of rules/codes/morals but the thing is I don’t care. I cook meat and animal products for my family because they like it, plus it makes them feel happy and healthy. I’m not going to get on my rabbit-food soapbox and try and change them for anything. Luckily, I have 2 very accepting boys who take the meat and cheese WITH some veggies and nutritional yeast. It’s all about balance.
I like to write - Writing is something that has helped me on many occasion during my life. Clawing my way back from a very very nasty bout of depression was made liveable by writing. It literally was the only thing that would get me out of bed in the morning. Writing is so carthartic for me… I don’t mind if it’s rubbish, just the act of getting thought onto paper/screen is very cleansing and “lightening” for me. Some days I have so many thoughts, ideas and aspiration inside my head, if I didn’t write I think I would explode. That could be messy.
I like to be kept accountable and honest - I started blogging to record my cooking experiments. I never wrote down recipes before I started Fridge Scrapings… if I made something, and it was good, I had no way to recreate it exactly. Really though, this blog is about so much more than recipes. Honestly, it’s a little journal/brain map with some food experiments thrown in. That’s another thing…. I don’t spend hours on end trying to perfect each and every recipe I post here. Yes, they all taste great, (I promise I won’t post recipes that make you gag) but I wouldn’t call 100% of them “Cook Book Material.” I’m not writing a cook book, and this is not my job. If I was, I WOULD perfect everything to the millionth degree as that’s why people buy cook books, no? Basically I post all of my creations, except the ones that go to Boosty, or are that embarrassing I don’t want the world to know I tried to make chocolate bars out of tofu (true story). For safety’s sake…. I only put the really YUMMO ones on my recipe page (which needs updating) so you are more than safe to shop around there.
There are so many beautiful beautiful beautiful food blogs out there. Amazingly styled and edited photos of a peeled grape balancing on a quenelle of orange-infused ricotta, drizzled with a poached pear and honey reduction, sprinkled with a short butter crust crumb. I’m sorry, if you are looking for this type of thing, you ain’t going to get it here. You are more likely find some sort of chia- seed mud pudding garnished with a boosty hair and Misty’s chubby little hand smacking it out of my camera view. Oh well.
That’s the thing, I’m a Mum trying to keep her house clean, her Boosty from digging up the veggie patch (fail), her Misty from playing in the toilet water and her man happy with a full belly. Maybe I’m lazy, who knows? I don’t have the time to style photos (you may get a sprig of mint if you are lucky) and I don’t really want to be waiting around STARVING while trying to get the perfect angle of the perfect cake within my perfect life…. my belly will win every time.
Sometimes food is not perfect, just as life…. as long as you have fun, huh? OH and it tastes GOOD.
Finally: I like “meeting” new people - If you are reading this, it means YOU. I have been so blessed in the connections I have made through blogging… it’s wonderful. Thank you all so much.
I’m not going to compare this to a pizza. Well, actually, I am because it looks a lot like one. Just don’t be expecting some sort of cheesy, crispy, doughy, oily monstrosity because you know I’m not going to deliver.
I really loved this base… I suppose it’s similar to a socca-pizza type thing. It gets chewy/crispy on the “crust” but stays softer in the centre… best of both worlds, no? Basically, I just piled some of my usual lunch-salad ingredients on top of this and it was great. A tasty vessel to jazz up a salad into a “pizza”? Don’t mind if I do.
It’s not a “pizza” Base:
Makes 2 snack sized crusts.
(Vegan, gluten/wheat/soy/corn/grain/nut/refined sugar free)
- 1/2C chickpea flour
- 2/3C water
- 3 + 1/2T tapioca flour (arrowroot)
- 2T ground flax seed
- 1/4t sea salt
- 1/2t dried oregano
- 1/4t sweet paprika
- Lots of freshly ground black pepper
- Whatever “pizza” toppings you like.
- Whisk all ingredients together, ensuring no lumps…. let this sit for at least an hour to thicken in the fridge.
- Pre heat oven to 170 degrees C.
- Line a baking tray with baking paper… pour out 2 “pizzas” using a big spoon.
- Bake in the oven for about 12 minutes or until the edges are starting to harden slightly.
- Now, for a juggling act, (similar method to this recipe) – using a knife to help ease the pizzas off, and peeling back the paper at the same time, flip bases over onto new pieces of baking paper. Some bits will stick, but don’t stress, you are going to cover all the bumps/holes with toppings anyhow.
- Top with whatever you fancy toppings-wise…. I used this black bean spread, grated zucchini and some baked beets
- Return to the oven for a further 12ish minutes or until cooked to your liking (ie Crispy or not so crispy)
dogs should not wear tu-tus, or eat chocolate.
We saw something so wrong at the dog park this afternoon.
Perhaps you consider a small dog in a pink netting tu-tu cute. Viper seriously wanted to have words to the owner, Ha. I just felt sorry for the dog… it must have been so embarrased – imagine being dragged around the park in front of at least 50 other dogs feeling like a complete idiot because you are wearing some sort of barbie-inspired costume.
A little coat on a cold winter day for a short haired dog? Yes, that’s OK – the article of clothing is serving a purpose. Dogs should be running free, chasing balls, sniffing bums, generally causing trouble… NOT being paraded around looking ridiculous.
Let dogs be dogs, people. (Boosty’s very first bed…. a beer cartoon nonetheless… the Jim Beam’s pictured were not consumed by the puppy).
Speaking of our canine friends, I was reminded of a documentary I watched a few years ago about dog breeding – focusing on the science of pure breeding and the ill effects it has produced in many breeds of dogs. Seriously, you only have to look at certain types of dogs to see what damage WE HUMANS have done to these poor boostys (yes, I call all dogs boostys). Some breeds are just absolute design failures… Pugs can barely breathe properly due to their “sought-after” flat face… Dachshunds can barely hold up their body weight on their tiny legs. Don’t get me started on all the internal problems that have sealed the fate of many types of dogs due to years and years of in-breeding – to achieve the purest blood line. It’s pretty horrific to think what humans have done to these breeds for what we consider “physical and visual perfection.” Gross.
Just to really drive home how horrific pure breeding can be…. in some* circles Rhodesian Ridgebacks born without their “ridge” are culled at birth.
To illustrate what I was saying above about physical ailments that occur due to “pure” breeding… in this case for Rhodesian Ridgebacks:
“The problem with dermoid sinus (in this breed) could be virtually eliminated by allowing ridgeless dogs in breeding and by avoiding matings between ridged dogs.”
In other words, stop inbreeding. Duh.
There ain’t nothing wrong with a mongrel in my opinion…. or as Viper call them a “over- the- fence special.’ As in, something jumped the fence, and now we have puppies.
Anyway, if you’re a dog/animal-lover or a science geek then I highly recommend this documentary.
OK, onto something that is totally NOT dog friendly… chocolate… eat this while patting a dog and everyone ends up happy.
Raw Dark Chocolate Bars with Lucuma “Fudge” Filling:
(RAW, Vegan, gluten/wheat/seed/soy/corn/grain/refined sugar free)
Makes 3 large chocolate bars (measuring 5cm/8cm)
Lucuma “Fudge” Filling
- 15 medjool dates, pitted
- 1/2C almond meal
- 2T raw lucuma powder
- 1/4t sea salt
- 1t vanilla extract
- Pulse together all ingredients in a food processor until a soft dough forms.
- Voila, fudge filling.
Basic Raw Chocolate:
- 12T grated cacao butter
- 3t coconut oil (measured when oil is solid)
- 5T cacao powder
- 3t agave (or more to taste.. maple with work here too, but it’s not strictly raw)
- Cacao butter has a pretty low melting point; I melt it gently by sitting a heat proof bowl in a larger bowl which is filled with hot water.
- Stir in all other ingredients until well combined.
Assembly:
- This is so easy, you don’t even need fancy moulds or whatever. I simply poured a thin layer of chocolate into 3 tupperware containers (which measured 5cm/8cm) and placed them in the freezer for a few minutes to set up.
- Divide your fudge mixture into 3 pieces.
- Squish out fudge on top of set chocolate base, and pour over remaining chocolate mixture to ‘seal the deal.’
- Chill in fridge to help them set.
- Flip out of containers and chow down.
I have submitted this recipe to Healthy Vegan Fridays and Wellness Weekends.
a change of pace…nice smells for the win
Some days, things just don’t turn out as expected.
Looks? = very average. Texture? = really average. Taste? = quite good, actually.
Much improved with topping of latest obsession (sweet black bean spread)… recipe? Yeah, not bothering with that – unless you like gummy banana cake? Yeah, thought not. I always eat my mistakes though… unless they are REALLY bad… then Boosty gets them.
I’m trying to use up my over-stocked kitchen. I have problems with food hoarding and jar-filling. I have sworn myself to using up what we have before I purchase more… mainly for economical reasons…. and space issues. Lack of appropriate ingredients sometimes results in gummy cakes for breakfast. Oh well.
I am getting through a lot of stuff though… the top shelf of my jar-army has been defeated.
I’m off food-cooking now. Time for some non-food related creativity. Today I’m having a play with essential oils… I find that most store-bought perfumes effect my skin (not in a good way). Solid perfumes are the way to go for sensitive skin, particularly those that are vegetable oil/beeswax based. The fact that you can create whatever scents you like and get way more bang for your buck is also a bonus. Experimenting with scent is quite similar to cooking actually, different combinations coming together to create a sensory experience. I’m a big fan of those musky, woody smells (Read: Hippie Smells; Viper always teases me about my fondness for patchouli)… I do however like the freshness that citrus brings to such scents… a little lift for those “heavier” woody tones. Anyway, you can use whatever essential oils YOU like… or just use one, up to you.
DIY Solid Perfume:
- 2T grated beeswax
- 1T coconut oil (measurement taken while oil was in a solid form… see picture below) If you don’t like the smell of unrefined coconut oil, use the refined, odourless variety.
- Essential oils of choice*
- Small container – re use old make up containers/lip balm tins/tiny jars etc
- In a double boiler, gently melt beeswax and coconut oil.
- Take off heat.
- Add in your essential oils… you need to work kind of quickly here as the mix will start to go solid as it cools.
- Pour carefully into your chosen container. It will solidify once at room temperature.
Great for chucking in your bag for little “boosts” of scent throughout the day.. rub on your wrists/neck/whatever.
I’m sure we need to add a bit of visual art to our “sensory” theme here today.
Artwork courtesy of Misty.
Critique by Boosty. I think she likes it? Or maybe she just wants to escape out the gate from her small tormentor.
fitness confessions
I know I have been guilty of a little “exercise-bashing” on this blog… my hate of all things cardio hasn’t been a well kept secret or anything.
A few weeks ago, I entered and won (!) a give away on Sara’s blog… Fit to Blog. I must confess, I entered due to the fact that a bag of cacao beans were included in the prize. I didn’t take much notice of the other spoils on offer (for the record… stevia, psyllium, vegan chocolate, a gym bag….) I never win anything anyway. Ha.
Anyway, imagine my surprise when a) I won and b) I won a 6 week training programme with Kerryn including a fitness programme, nutrition advice and online support/guidance.
Yeah, I’m kinda afraid. Honestly though, I’m quite excited… we are starting the programme on Monday, and after recently joining a local gym I have actually been quite inspired fitness-wise. I’ve been pretty honest and open here about my struggles with depression and anxiety, and let me tell you a bit of exercise and getting the heart pumping really does wonders. I notice on the days I go to the gym in the morning, I have so much energy for the whole day afterwards… plus my mood just sky-rockets. The difference is amazing.
Anxiety is a funny little arse-pain: in my experience, you have to keep testing and proving that little sucker wrong. Going to classes at the gym, and simply leaving Misty in the creche for an hour have been good such tests. I tend to over-analyse and examine any new situation/event and spend days beforehand thinking about all the things that could go wrong. A useless waste of energy basically. By just saying ‘stuff ya,’ to my anxiety and actually doing these new things, instead of just thinking about doing them (and finding a bazillion different reasons not to) I come out on top. A win for the little guy.
Going to an actual yoga class (for the first time in years) has made me accountable to the fact that my home practise, while good, wasn’t enough – motivationally speaking. By challenging myself and taking a Vinyasa class (I usually favour Hatha/Yin) I’m working my body and mind in so many different ways. I have always shied away from more dynamic yoga practises… I’m not the most self-confident person, and would rather avoid situations/challenges than end up looking silly. It’s been a nice surprise to find myself rather enjoying a different style, and relishing the challenges this new practise brings to my “yoga-table” if you will.
Anyway, the point I’m trying to get to is that I’m going to use this 6 week training programme as an opportunity to learn about gaining strength and stamina which will hopefully benefit my yoga practise. Feeling strong in asana is something that I want to really focus on, and I think focusing on building a little more muscle can’t hurt.
I know what this looks like… I’m not even going to say it. Anyway, due to my increased activity level my appetite is even crazier than usual. I’m trying to up the amount of (vegan) protein I’m consuming, while not getting stuck in a same-same day to day of eats.
This is a new snack-favourite, even though it may resemble one of Misty’s nappies. A chia pudding made with one of my sweet bean dips: Chia seeds, black beans, banana, coconut milk, coconut sugar, cacao, lucuma and a sprinkle of sea salt. Deliciously ugly.
Vegan. Stay at home Mum of Misty. Yoga teacher in training. Passionate about REAL food - creating it, eating it, sharing it. I can never stick to a recipe.
