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 )


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.


Crazy Patchwork Cushion covers

Yesterday I made these cushion covers. You can use any small pieces of leftover fabric, I used the original backs because they had a zip. First of all I separated the front from the back, then I laid out all the cut out fabric pinned it in place, then zig zagged it, re joined back and front and there you have it a new cushion cover.


Healthy Wheatfree Breakfast Bar

This is so easy and very filling, no sugar or wheat either. Here is the recipe.

175g rolled oats

40g dessicated coconut

70g marg / butter

2 desertspoonful runny honey

1 desertspoonful treacle

40g chopped seeds, I use pumpkin,sesame and sunflower

1 desertspoonful lemon juice

40g chopped dried fruit, I use figs, but any dried fruit is ok.


1. Melt honey,treacle and marg / butter.

2. Add all other ingredients, mix well.

3. Press firm into a square tin, usually makes 8

4. Bake at 150c for 15 to 20 mins.

5. cool for 5 mins slice, leave till cold before lifting.