Monday, November 13, 2017

coffee pod racks

want to know what to do with those stupid coffee pod racks well this is a pretty good idea and a pretty cool way to store eggs







Monday, November 6, 2017

4 ingredient slow cooker coconut yogurt



I like this way to make yogurt as it is pretty easy and works well so give it a try and let us know what you think oh and it tastes great

Ingredients
  • 3 cans coconut milk
  • 1 small container plain yogurt
  • 3 tsp. gelatin
  • 1 Tbsp. honey
  • You will also need a candy thermometer


Preheat the crockpot on high. Pour coconut milk into crockpot and heat until it reaches 180, this will take anywhere from 1-2 hours, check periodically with candy thermometer (you can pick one up at the Dollar store).  Once coconut milk has reached temperature turn off heat, bring temp down to 120, add yogurt, gelatin and honey, stir well to combine.


 Wrap the crockpot very well to insulate in 4-5 towels or a large thick blanket. Allow to ferment overnight. In the morning it will still be pretty runny, that is normal.
Stir your yogurt, place it in the container you want to keep it in and place in fridge, as it gets cold it will gel and firm up. Store in the fridge for up to 10 days.

 Tip- Save a little from this batch to make your next one and you wont need to purchase at the store again, the live cultures from the premade yogurt is what activates.  Now you can flavor your homemade coconut yogurt in dozens of ways.  To sweeten and keep it healthy opt for maple syrup or honey instead of processed sugars


Instructions
  1. Preheat crockpot on high.
  2. Pour coconut milk into crockpot and heat until it reaches 180, this will take anywhere from 1-2 hours, check periodically with candy thermometer.
  3. Once coconut milk has reached temperature turn off heat, bring temp down to 120, add yogurt, gelatin and honey, stir well to combine.
  4. Wrap crockpot very well to insulate in 4-5 towels or a large thick blanket.
  5. Allow to ferment overnight.
  6. In the morning it will still be pretty runny, that is normal.
  7. Stir your yogurt, place it in the container you want to keep it in and place in fridge, as it gets cold it will gel and firm up.
  8. Store in the fridge for up to 10 days.
  9. Tips - Save a little from this batch to make your next one and you wont need to purchase at the store again, the live cultures from the premade yogurt is what activates.
 we have found  a simple 4 ingredient yogurt base that can be flavored anyway you like after you make it.  I attempted this first with a carton of coconut milk from the grocery store and that didn’t work, be sure to use canned coconut milk without thickeners.   This is a great way to save money and make your own dairy free yogurt in the slow cooker.

Monday, October 30, 2017

poo pourri DIY



This is so easy and cheap to make and what makes it ven better is you can carry it in your handbag for when you are out, making it yourself means yo can choose what perfume or scented oil you want


Homemade Version of Scent Trapping Toilet Spray

Toilet Spray Recipe:
1 Tablespoon Rubbing Alcohol or icocole
up to 40 Drops Essential Oils, Scent of  your Choice
Water


In a small spray bottle, mix the Alcohol and Oils. Then, fill the rest with water. Each time you use it, give it a good shake.

The reason you use rubbing alcohol is it stops the water going off



Tuesday, October 24, 2017

WOW. 2 ingredient icecream

 

 

WOW. Just wow. This is the kinda cake you wanna eat.

 

This is amazing and so easy

 

 

Here's what you will need:

 

4 cups of full cream icecream any flavour 

2 and 1/2 cups self raising flour 

 

let icecream go a little soft so it is easier to mix with the flour.

 

Mix

 

line your slow cooker with grease proof paper  pour in your very thick batter

 

this icecream takes about 40 min on high but check as each cooker is different 

 

 

 

 

Sunday, October 22, 2017

DIY coconut butter

A favorite way to use coconut butter is to spread it on toast or just eat a spoonful of it here and there. Careful, it’s really addicting! You can also use it in baking. It tastes delicious in cookies or vegan fudge. When coconut butter is in its liquid form, you can drizzle it over ice cream, granola, fruit, or cereal.


 Start by placing shredded and unsweetened coconut in a food processor and pulse. PS: This might work with sweetened but I haven’t tried it and not sure if I would like that sugary taste.

 After the first few minutes the shredded coconut will start clumping together (as seen above), keep pulsing…

 Several minutes later, you’ll see it turning into a smooth paste. You’ll have to scrape the side down several times at this stage. If you’re food processor starts heating up, give it a break. The coconut won’t go bad if you let it sit in the food processor for 5 minutes or 20 or an hour. Better to do this slowly than ending up with a broken food processor.

 Just when you think that there is no way this will turn into coconut butter, it becomes nice an smooth. Due to the heat from your food processor, you will have coconut butter in a nearly liquid form. This actually makes it easy to pour out of the food processor and into your container. Pop it in the fridge to firm it up or drizzle it right away over your favourite icecream

I like my coconut butter best when it has a frosting consistency. Now that it’s colder my coconut butter is almost always hard. So I heat it in a water bath and then whip it with a food processor. It looks nicer and then you can spread it smoothly on anything and everything.

 I like my coconut butter best when it has a frosting consistency. Now that it’s colder my coconut butter is almost always hard. So I heat it in a water bath and then whip it with a food processor. It looks nicer and then you can spread it smoothly on anything and everything.



Pan-Fried Bananas with Coconut Cream

Pan-Fried Bananas with Coconut Cream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 2-3
Ingredients
  • 2 ripe, but firm bananas, sliced
  • 1 tbsp coconut oil
  • 1 tsp  vanilla

Coconut Cream:
Toppings: coconut flakes 



Directions
  1. Over medium heat, melt coconut oil and honey in skillet. Add cinnamon, salt and vanilla extract, and "swirl" to combine.
  2. Place sliced bananas in skillet and cook for 2-4 minutes
  3. each side. Be sure to watch bananas as they caramelize to ensure they don't brown.
  4. Remove from heat, and remove the bananas from pan.
  5. While bananas are cooling, remove can of coconut milk from fridge and open upside down. Gently pour out the coconut water that is separated and sitting on top of the coconut cream into a separate bowl.
  6. Place the thick cream that remains in a mixing bowl and whip until peaks form (about 2-3 minutes on high if using a mixer.) Add honey while whipping.
  7. If the separate cream is somewhat solid, add a tablespoon or two of the separate coconut water back to the cream while whipping to give it a creamy texture.
  8. Layer bananas, coconut cream, sliced almonds, and coconut flakes in a bowl. Take picture of your masterpiece for Instagram, and consume. Serves 2-3.

Nom nom nom 

Idiot proof icecream

cut your bananas up and freeze them, I a;ways have frozen bananas i my freezer and truth be told I have lots of frozen fruit so you can make this with any fruit



take you frozen bananas and pop them into your food processor  and process until smooth



you can bump it up by adding peanut butter or coco so give it a go

coffee pod racks

want to know what to do with those stupid coffee pod racks well this is a pretty good idea and a pretty cool way to store eggs