Homemade pesto

Been busy lately trying to make the most of the fresh food I have a bought and the herbs I have grown.

This is my version of oregano pesto.DSCF7524

A handful of hazel nuts, or nuts of your choice.

A bunch of baby celery leaves

2 tablespoons of good olive oil

1 tablespoon of grated Parmesan

1 chopped clove of garlic

1 cup of fresh oregano leaves

2 sun dried tomatoes,(I use jar ones in garlic oil )

Method

I use a nutribullet, to grind nuts first.

then add rest of ingredients, keep pulsing till combined, you may have to open the lid and give it a stir now and again.

Add more oil if needed.

You can freeze left overs in a freezer tray.

You can use any herbs you like, I usually use basil, but had loads of oregano in the garden.

 

Love this homemade flaxseed gel

 

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I found this recipe on the internet for hair gel but it has many more uses. It is a great as a moisturizer, especially for your feet and hands, really good as an aftersun and if you add water it is a good hairspray which you can just brush out.

Flaxseeds or linseeds are they sometimes called contain omega 3 fatty acids.

Recipe

1/4 flaxseeds

2 cups distilled water

Bring to the boil, stir now and then, should start to thicken around 5 mins.

Strain into a glass jar when cool.

Add a few drops of tea tree oil or oil of your choice.

will keep in fridge for a month.

Spring Clear Out.

Recently I have been thinking about changing things in my life, now that I am retired I have plenty time to tackle the issues that I would like to change. The first thing I tackled was my wardrobe, I  had too many clothes and they were really unorganized, so I bought some staking boxes, assembled them and got on with the task of sorting out my clothes, at the end I had a few boxes for the charity shop, and a tidy wardrobe where I am able to find what I need. I used the same principle for my sewing machine, craft materials etc.

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Wheat free carrot cake

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This recipe works really well, even people who can eat wheat like it. This is the recipe.

  • 2 large eggs
  • 60 g sugar
  • 110 ml vegetable oil
  • 130 g rice flour
  • 10 g baking powder
  • 2 tsp cinnamon
  • 2 tsp mixed spice
  • 1 tsp vanilla essence
  • 3 large carrots grated
  • pinch salt
  1. Put eggs, sugar, vanilla essence and oil in a bowl, beat well.
  2. Sift flour, baking powder, cinnamon, mixed spice and fold into egg mixture.
  3. Add carrots and salt.
  4. Bake at 180c for  40 to 45 mins.

The containers I used were what my frozen curry came in, an ideal free loaf tin.