I make stuff

1 note

short video showcasing one of my resin crystals, with the glow reaction.

  i’m pretty pleased with how you can see all the facets of the clear resin, as well as how much glow you get out from such a short charge. 

Filed under glow blue glow glowing crystal video resin jewelry

0 notes

Banana ice cream
Why did no-one tell me that i could have super healthy, tasty ice-cream made from just frozen bananas?
take some bananas, the riper the better, chop them up and freeze, then blitz in food processor (you’ll want a fairly sturdy processor, or you might break your blades on the frozen chunks of banana!). devour with delight.
hint: add some maple syrup for extra yumminess!

Banana ice cream

Why did no-one tell me that i could have super healthy, tasty ice-cream made from just frozen bananas?

take some bananas, the riper the better, chop them up and freeze, then blitz in food processor (you’ll want a fairly sturdy processor, or you might break your blades on the frozen chunks of banana!). devour with delight.

hint: add some maple syrup for extra yumminess!

Filed under banana ice cream vegan healthy Healthy Snack Healthy Snacking recipe frozen yummy

0 notes

This is my latest project; glowing crystal pendants! I am still in prototype stages, but so far results have been very promising, with strong blue glow when subjected to a light source (even daylight will charge them!) and relative ease of the casting process (which i am rapidly learning the ins and outs of. Silicon is rather stinky and binds to anything and everything!)

  I shall be stress testing these first (carrying them in pockets, testing the robustness of the resin and polish) and then working out a price point (at the moment it looks to be about £7-10 pounds, including chain or thong but this may change if i find the silicon moulds need replacing after a few casts to keep them in good condition), and then working on getting the cores to have a bit of colour (probably blue to compliment the glowing pigment, but not interfere with it) and then thinking about selling on etsy. Watch this space!

Filed under glowing crystal glow craft handmade jewelry

0 notes

Mango Salad
 I am on a health kick right now, and love my salads to be bright and fruity!
this one has Mango, soya beans, avocado, mange tout, cucumber, red pepper and cherry tomatoes, with black onion seeds for added crunch. 
I also made some balsamic drizzle. mine is vegan, but you should watch out with vinegars, as not all of them are vegan. you can make your own by letting red or rose wine sit for a couple of days.
to make the drizzle i reduced out some vinegar with a lapsang soushong teabag, pink peppercorns, a tablespoon of brown sugar, smoked sea salt and some cherry cordial. boil it down in a pan (this will fill your house with the smell of vinegar, so beware!) till the liquid is sticky and thick, then strain. this can be kept for weeks to liven up salads, rice, ice cream and stir fry.

Mango Salad

 I am on a health kick right now, and love my salads to be bright and fruity!

this one has Mango, soya beans, avocado, mange tout, cucumber, red pepper and cherry tomatoes, with black onion seeds for added crunch. 

I also made some balsamic drizzle. mine is vegan, but you should watch out with vinegars, as not all of them are vegan. you can make your own by letting red or rose wine sit for a couple of days.

to make the drizzle i reduced out some vinegar with a lapsang soushong teabag, pink peppercorns, a tablespoon of brown sugar, smoked sea salt and some cherry cordial. boil it down in a pan (this will fill your house with the smell of vinegar, so beware!) till the liquid is sticky and thick, then strain. this can be kept for weeks to liven up salads, rice, ice cream and stir fry.

Filed under mango salad healthy meal vegan vegeterian balsamic drizzle balsamic vinegar recipe

0 notes

Following on from my previous recipe for healthy breakfast bars, here is a chocolate-chili version

i used sweet freedom’s Choc Shot for this batch. it’s a vegan chocolate liquid for making hot chocolate, and i thought it’d give a better chocolatey kick than just cocoa powder (which it did!)

90g dates + 3-4 tablespoons of choc shot. a good pinch of smoked chili flakes (you don’t have to use smoked, but they are my favourite). you can add more or less chili to taste, and it gives the bar a pleasant kick. a teaspoon of cinnamon (can be missed out if preferred)

50g oats (i tried to toast the oats, to see if this added to the flavour, but i could not really detect a difference. perhaps in a bar with less bold flavours you might be able to tell though), 50g pumpkin seeds, 50g toasted coconut and 20g ground almonds. crushed almonds sprinkled on top (next time i’m going to add just a little chili flakes on top too!)

i also experimented with single bite-sized balls rolled in almonds. they were really good as a healthy and quick snack throughout the day, but they were tricky (and messy!) to get the almonds to cover the surface. it turned out this wasn’t really needed, as time in the fridge seemed to make the balls more solid and hold together fine.

Filed under Choc Shot Sweet freedom vegan vegan recipe healthy breakfast breakfast bar breakfast bars chocolate chocolate and chili chili-chocolate healthy snacking healthy snack

4 notes

Following on from my previous recipe for healthy breakfast bars, here is a batch with baby figs and cinnamon
50g dried dates, 50g dried baby figs, lots of cinnamon into blended wet mix (i put in about a tablespoon and a half, but i think more would have been even better. i think i will add cardamom and maybe some rosemary for an extra burst of spice and flavour)
60g oats, 60g pumpkin seeds, 50g toasted coconut.
slices of figs to decorate. 
These turned out great, and when really well with my morning cup of coffee!

Following on from my previous recipe for healthy breakfast bars, here is a batch with baby figs and cinnamon

50g dried dates, 50g dried baby figs, lots of cinnamon into blended wet mix (i put in about a tablespoon and a half, but i think more would have been even better. i think i will add cardamom and maybe some rosemary for an extra burst of spice and flavour)

60g oats, 60g pumpkin seeds, 50g toasted coconut.

slices of figs to decorate. 

These turned out great, and when really well with my morning cup of coffee!

Filed under vegan vegan recipe figs baby figs cinnamon healthy healthy breakfast breakfast breakfast bar breakfast bars recipe healthy recipe healthy recipe idea yummy

0 notes

Following on from my previous recipe for healthy breakfast bars, here is a chocolatey version
Cocoa and cranberry – 50g dates, 50g dried (unsweetened) cranberries, teaspoon vanilla paste (I added this because I love vanilla, but I’m not sure you could taste it in the final bar), 50g oats, 50g pumpkin seeds, 50g toasted coconut flakes, 20g cocoa powder, pinch salt (salt helps to counter the bitterness of the cocoa powder). 
You can substitute the cranberries for cherries, if you wanted a sweeter bar.
Decorate the top with more cranberries, or cherries if you have them. 

Following on from my previous recipe for healthy breakfast bars, here is a chocolatey version

Cocoa and cranberry – 50g dates, 50g dried (unsweetened) cranberries, teaspoon vanilla paste (I added this because I love vanilla, but I’m not sure you could taste it in the final bar), 50g oats, 50g pumpkin seeds, 50g toasted coconut flakes, 20g cocoa powder, pinch salt (salt helps to counter the bitterness of the cocoa powder). 

You can substitute the cranberries for cherries, if you wanted a sweeter bar.

Decorate the top with more cranberries, or cherries if you have them. 

Filed under vegan vegan recipe healthy breakfast breakfast bar breakfast bars chocolate cherry cranberry

3 notes

Healthy Breakfast Bars

I’ve been making these breakfast bars for a couple of weeks now, and am pretty darned pleased with how they have been working out for me. They are quick and easy to make, full of good stuff and taste fab. They also last me through to lunch, and i can eat them on the go when I’m rushing out the flat in the morning.

image

Shown above; apricot and almond, with flaked coconut and flax seed.

The basic mix is 100g dried fruit (apricots, dates, raisins, cranberries etc) made into a sticky jam, mixed with about 180g of dry ingredients (coconut flakes (unsweetened), oats, pumpkin seeds, ground almonds, flax seeds, pecans, walnuts etc). It’s a very flexible recipe, which allows for substitutions depending on what you have available, or allergies/intolerances.

These are mostly made of fruit, grains, nuts and seeds, and can be made with no added sugar, salt or fat. Without honey, it is vegan friendly. The bars use ingredients that keep well and can be stored in the cupboard until needed, so you can make small batches as and when you want to.

Since there is no salt or added preservatives, I tend to make small batches and keep them in the fridge. 

Step 1, soak about 100g of dried fruit (dates, apricots, raisins and cranberries work well) in water for a couple of hours. This will make up the sticky jam to hold everything together.

2. After a couple of hours, drain off excess fluid (keep just in case you need to add some moisture to the mix, but I have yet to use it). Blend the fruit till it makes a thick paste. This can be done with a hand blender or food processor, or, lacking these, cut the fruit up as fine as you can manage before and after soaking, then mash with a fork.

 If you want to add a little honey/ maple syrup/agave syrup, or spices like cinnamon, add it in at this point. I’ve found that the dried fruit has enough sugar that extra isn’t really needed, but it does hold together slightly better. Apricots and cranberries can be tart, so might either need a little something to make the mix taste better (I’ve found a cocoa based recipe works well with the cranberries.)

3. Blend about 180g worth of dry ingredients in a food processor, hand blender or, as I do, a spice grinder (the smaller the pieces, the better the mixture sticks together, but some lumpy bits are good for added texture). I use a standard 1/3 oats, 1/3 coconut flakes and a 1/3 pumpkin seeds, which works well. You can get some of these ingredients already blended (watch out for added sugar in desiccated coconut), but its cheaper to blitz them yourself. Since the recipe is very forgiving, you will be fine to miss out ingredients you don’t like/can’t have and substitute with those you can.  

You could also blitz a large batch of the dry ingredients, since it will keep and cut down in the perpetration time for your next batch. I keep mine in a ziplock baggie.

4. Mix together. Resulting mixture should come away from the sides of the bowl, and not be too sticky. Add more dry ingredients if needed. If it doesn’t seem to be coming together, keep mixing, as it can take a bit of mixing to start to blend and you’ll want to minimise the moisture for sake of the bars holding together.

5. Put a piece of parchment paper into a takeaway container or Tupperware (this way you have a lid to keep it fresher for longer, and they are good sizes for the bars). Pour mixture in, and press down firmly.

6 (optional) decorate. If you have fancy ingredients, like coco-nibs, flaked almonds, toasted coconut, cherries etc, you can stick them on top.

7. Stick in fridge. After an hour or so, you can slice into bars (4 or 5, depending on your container and how hungry you get at breakfast).

 And there you have it, healthy breakfast bars, easy to make, and really quite tasty.

The bars shown in the photo are Apricot/almond – 100g apricot, 50g oats, 50g pumpkin seeds, 50g coconut, 20g ground almonds (I would use blended flaked almonds for a better texture if I was making these again, as the ground almonds were just a bit too fine). I added flax seeds, chunks of apricot and flaked almonds on top.

How they compare to other breakfast bars:

One bar (apricot and almond), recipe made as above and cut into 4 pieces, each piece is one bar – approx 262 cal, 9.4g sugar. no salt.

Costa granola bar: 320 cal, 28g sugar

I’m going to continue to post my successful flavour combos, so watch this space. Also, if you come up with your own tasty bars I’d love to hear from you.

Filed under bars recipie healthy healthy breakfast breakfast breakfast bars apricot apricots almond almonds vegan recipe

7 notes

Newest rat portrait painting; Toaster. Toaster is the exploring rat, who loves being out the cage. he has no fear, and has the dumbo gene for low ears. 
This was done with watercolours, before i discovered that watercolours are really not my thing (with some white acrylic to correct). whilst i love the viberance you can get with watercolours, i simply cannot get my head round the fuzzy undefined lines!

Newest rat portrait painting; Toaster. Toaster is the exploring rat, who loves being out the cage. he has no fear, and has the dumbo gene for low ears. 


This was done with watercolours, before i discovered that watercolours are really not my thing (with some white acrylic to correct). whilst i love the viberance you can get with watercolours, i simply cannot get my head round the fuzzy undefined lines!

Filed under pet protrait rat protrait rat rattie pet rat art watercolour rainbow canvas