About Us
As a couple who are immensely charmed with the natural environment, our aim goes beyond simple appreciation — we are passionate about encouraging people to embrace a more self-sufficient lifestyle, both in the kitchen and in the garden. Our motivation comes from a desire to assist people in reducing their environmental footprint and cultivating a peaceful relationship with our world.
Together, we will go on this adventure to inspire and assist others around us, offering insights and practical techniques for decreasing waste, producing your own food, and developing sustainable habits that benefit both the environment and your personal well-being. By combining the art of gardening with the culinary magic of the kitchen, we hope to develop a community of mindful individuals dedicated to creating positive, significant changes.
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@jerseyroyals potatoes are a seasonal and versatile ingredient, hand planted on the steep côtils of Jersey and grown using vraic (Jersey seaweed) as a natural fertiliser, giving them a distinctive nutty flavour and creamy consistency.
Available for just 4 months of the year from April to July, eating seasonal ingredients such as Jersey Royals enhances flavour and nutrition, supports local farmers and reduces your impact on the environment too.
INGREDIENTS:
2-3 x jersey royals potatoes
2 x bunches wild garlic
1/2 x cup peeled almonds
1 x cup plant based Parmesan
Rocket
Olive oil
PIZZA DOUGH: 🍕
300 x grams of type ‘0’ flour (extra for rolling)
200 x grams of Manitoba / Canadian flour
400 x grams of water
3 x grams of fresh yeast
1 x tablespoon of extra virgin olive oil
1 x teaspoon of salt
1/2 x teaspoon of sugar
- In a large mixing bowl, combine 300 grams of type ‘0’ flour and 200 grams of Manitoba flour.
- Dissolve 3 grams of fresh yeast in 400 grams of lukewarm water together with sugar .
- Add the dissolved yeast mixture to the flour and mix until a dough forms.
- Add 1 tablespoon of extra virgin olive oil, 1 teaspoon of salt to the dough. Knead until smooth.
- Let the dough rest in a warm place, covered with a clean kitchen towel, for about 1-2 hours or until it doubles in size.
- Divide in 4/6 parts and let proof for another hour .
STEP BY STEP:
- clean and roughly cut wild garlic
- Add the wild garlic to a mixer along with the almonds, Parmesan and olive oil
- Blend until you get pesto
- Clean, boil and slice your jersey royals potatoes
- Add a few tbsp of wild garlic pesto as a base for your pizza
- Top up with sliced potatoes
- Top up with rocket and plant based soft cheese as soon as the pizza is ready
AD #pizza #potatoes #seasonal #seasonalingredients #JerseyRoyals
@jerseyroyals potatoes are a seasonal and versatile ingredient, hand planted on the steep côtils of Jersey and grown using vraic (Jersey seaweed) as a natural fertiliser, giving them a distinctive nutty flavour and creamy consistency.
Available for just 4 months of the year from April to July, eating seasonal ingredients such as Jersey Royals enhances flavour and nutrition, supports local farmers and reduces your impact on the environment too.
INGREDIENTS:
2-3 x jersey royals potatoes
2 x bunches wild garlic
1/2 x cup peeled almonds
1 x cup plant based Parmesan
Rocket
Olive oil
PIZZA DOUGH: 🍕
300 x grams of type ‘0’ flour (extra for rolling)
200 x grams of Manitoba / Canadian flour
400 x grams of water
3 x grams of fresh yeast
1 x tablespoon of extra virgin olive oil
1 x teaspoon of salt
1/2 x teaspoon of sugar
- In a large mixing bowl, combine 300 grams of type ‘0’ flour and 200 grams of Manitoba flour.
- Dissolve 3 grams of fresh yeast in 400 grams of lukewarm water together with sugar .
- Add the dissolved yeast mixture to the flour and mix until a dough forms.
- Add 1 tablespoon of extra virgin olive oil, 1 teaspoon of salt to the dough. Knead until smooth.
- Let the dough rest in a warm place, covered with a clean kitchen towel, for about 1-2 hours or until it doubles in size.
- Divide in 4/6 parts and let proof for another hour .
STEP BY STEP:
- clean and roughly cut wild garlic
- Add the wild garlic to a mixer along with the almonds, Parmesan and olive oil
- Blend until you get pesto
- Clean, boil and slice your jersey royals potatoes
- Add a few tbsp of wild garlic pesto as a base for your pizza
- Top up with sliced potatoes
- Top up with rocket and plant based soft cheese as soon as the pizza is ready
AD #pizza #potatoes #seasonal #seasonalingredients #JerseyRoyals
Strawberry are now in season and we did one last harvest from our urban garden before moving out. You can eat every part including the green top and leaves 🍓
RECIPE BATTER 🥣
•300ml x cider
•250g x self raising flour
•1 teasp x coconut sugar
•zest of a lemon
•oil for frying
RECIPE FILLING 🍫
•200g dark chocolate
•sea salt
•20x whole strawberries
•powder sugar
•bbq sticks
INSTRUCTIONS:
1.Wash the strawberries, keep them whole, pat them dry with a towel, and insert the sticks.
2. In a double boiler, melt the chocolate.
3. Dip the strawberries in the chocolate and sprinkle them with some sea salt.
4. Place them on baking paper in the fridge until set.
5. For a thicker chocolate coat, double dip them in the chocolate after the first dip is set.
6. Prepare the tempura batter by mixing apple cider with flour, lemon zest, and coconut sugar.
7. Bring the frying oil to a boil, then lower the temperature slightly to prevent the pops from burning.
8. Once the coated strawberries are firm, dip them in the tempura batter and then into the frying oil.
9. Fry until golden.
10. Let them cool a bit and sprinkle with some powdered sugar.
(If the tempura is too thin, add some more flour. If it’s too thick, add more cider, soy milk, or water a bit at a time.)
#strawberry #zerowaste #comfortfood #easyrecipe
Strawberry are now in season and we did one last harvest from our urban garden before moving out. You can eat every part including the green top and leaves 🍓
RECIPE BATTER 🥣
•300ml x cider
•250g x self raising flour
•1 teasp x coconut sugar
•zest of a lemon
•oil for frying
RECIPE FILLING 🍫
•200g dark chocolate
•sea salt
•20x whole strawberries
•powder sugar
•bbq sticks
INSTRUCTIONS:
1.Wash the strawberries, keep them whole, pat them dry with a towel, and insert the sticks.
2. In a double boiler, melt the chocolate.
3. Dip the strawberries in the chocolate and sprinkle them with some sea salt.
4. Place them on baking paper in the fridge until set.
5. For a thicker chocolate coat, double dip them in the chocolate after the first dip is set.
6. Prepare the tempura batter by mixing apple cider with flour, lemon zest, and coconut sugar.
7. Bring the frying oil to a boil, then lower the temperature slightly to prevent the pops from burning.
8. Once the coated strawberries are firm, dip them in the tempura batter and then into the frying oil.
9. Fry until golden.
10. Let them cool a bit and sprinkle with some powdered sugar.
(If the tempura is too thin, add some more flour. If it’s too thick, add more cider, soy milk, or water a bit at a time.)
#strawberry #zerowaste #comfortfood #easyrecipe
Any legumes pancakes 🥞
GREEN 🟢
•200 g mung beans (pre soaked)
•100 g spinach
•50 g fresh herbs
•1 teasp ginger
•salt & pepper
•200 ml water
YELLOW 🌝
•200 g chickpeas
•1/2 teasp saffron
•1 teasp lemon zest
•a pinch of salt
•1-2 teasp maple syrup
•200 ml water
RED 🔴
•200g red lentils
•1 tbsp beetroot powder
•1 teasp paprika
•2 garlic cloves
•200 ml water
•salt & pepper
Blend all ingredients until you have a very smooth texture.
The smoother the texture the easier to bake.
#pancakes #legumes #dosa #easyrecipes #healthyfood
Any legumes pancakes 🥞
GREEN 🟢
•200 g mung beans (pre soaked)
•100 g spinach
•50 g fresh herbs
•1 teasp ginger
•salt & pepper
•200 ml water
YELLOW 🌝
•200 g chickpeas
•1/2 teasp saffron
•1 teasp lemon zest
•a pinch of salt
•1-2 teasp maple syrup
•200 ml water
RED 🔴
•200g red lentils
•1 tbsp beetroot powder
•1 teasp paprika
•2 garlic cloves
•200 ml water
•salt & pepper
Blend all ingredients until you have a very smooth texture.
The smoother the texture the easier to bake.
#pancakes #legumes #dosa #easyrecipes #healthyfood
The easiest homemade no-prawn crackers using sea weed and mushrooms. You can create the recipe once and make a batch which will last you for months!
INGREDIENTS:
- 2 x tsp Sesame Oil
- 80 x g Mushrooms (shiitake stems removed)
- 80 x mL Water
- 1/2 x tsp Sugar (or a sweetener)
- 1 x tbsp Miso Paste
- 150 x g Tapioca Starch
- 1 x Nori Sheet
- Vegetable Oil (for frying)
STEP BY STEP:
1. Sauté 80g of mushrooms (shiitake stems removed) in 2 tsp of sesame oil until softened.
2. Transfer the cooked mushrooms to a blender. Add 80mL of water, 1/2 tsp of sugar, 1 tbsp of miso paste, and 1 nori sheet. Blend until smooth.
3. Pour the blended mixture into a bowl and add 150g of tapioca starch. Mix well until a dough forms, around 3/4cm in diameter.
4. Steam the dough for about 50 minutes until it turns darker.
5. Once steamed, wrap the dough and place it in the freezer until hardened.
6. Once hardened, slice the dough as thinly as possible.
7. Dehydrate the sliced dough in a dehydrator for about 3 hours.
8. Heat vegetable oil in a frying pan. Deep fry the dehydrated slices until crispy.
9. Remove from the oil and drain on paper towels.
10. Enjoy your homemade nori crackers as a delicious snack or appetizer!
NOTE:
You can store the dehydrated disks in a sealed container and fry them when you are craving no-prawn crackers!
#recipe #prawncrackers #homecooking #foodasmr #chinesefood #comfortfood
The easiest homemade no-prawn crackers using sea weed and mushrooms. You can create the recipe once and make a batch which will last you for months!
INGREDIENTS:
- 2 x tsp Sesame Oil
- 80 x g Mushrooms (shiitake stems removed)
- 80 x mL Water
- 1/2 x tsp Sugar (or a sweetener)
- 1 x tbsp Miso Paste
- 150 x g Tapioca Starch
- 1 x Nori Sheet
- Vegetable Oil (for frying)
STEP BY STEP:
1. Sauté 80g of mushrooms (shiitake stems removed) in 2 tsp of sesame oil until softened.
2. Transfer the cooked mushrooms to a blender. Add 80mL of water, 1/2 tsp of sugar, 1 tbsp of miso paste, and 1 nori sheet. Blend until smooth.
3. Pour the blended mixture into a bowl and add 150g of tapioca starch. Mix well until a dough forms, around 3/4cm in diameter.
4. Steam the dough for about 50 minutes until it turns darker.
5. Once steamed, wrap the dough and place it in the freezer until hardened.
6. Once hardened, slice the dough as thinly as possible.
7. Dehydrate the sliced dough in a dehydrator for about 3 hours.
8. Heat vegetable oil in a frying pan. Deep fry the dehydrated slices until crispy.
9. Remove from the oil and drain on paper towels.
10. Enjoy your homemade nori crackers as a delicious snack or appetizer!
NOTE:
You can store the dehydrated disks in a sealed container and fry them when you are craving no-prawn crackers!
#recipe #prawncrackers #homecooking #foodasmr #chinesefood #comfortfood
We picked fresh lemons in Rome, brought them back home and used every part to make limoncello and marmalade. It’s super easy and delicious 🤤
INGREDIENTS LIMONCELLO:
•100g x lemon peels
•270g x alcohol 95*
For syrup
•270g x warm water
•300g x sugar
INGREDIENTS MARMALADE 🫙🍋
•Leftover lemon peels and peeled lemons from making limoncello
•Double the amount of sugar (compared to the weight of the lemon peels and lemons)
•Water
LIMONCELLO INSTRUCTIONS 🍋🥣
1. Gather 100g of lemon peels, ensuring to remove any white pith, and 270g of 95-proof alcohol.
2. Place the lemon peels in a glass jar and pour the alcohol over them.
3. Seal the jar tightly and let it infuse for at least a week, preferably in a cool, dark place.
4. After a week, prepare the syrup by heating 270g of water until warm, then dissolve 300g of sugar into it. Let the syrup cool completely.
5. Once the syrup is cool, strain the lemon peels from the alcohol mixture.
6. Mix the infused alcohol with the cooled syrup.
7. Bottle the limoncello and store it in the refrigerator or freezer until ready to serve.
MARMALADE INSTRUCTIONS🫙🍋
1. Thinly slice the leftover lemon peels and peeled lemons.
2. In a large pot, combine the sliced lemon peels and lemons with double the amount of sugar (compared to the weight of the lemon peels and lemons).
3. Add enough water to cover the lemon mixture in the pot.
4. Place the pot over medium heat and bring the mixture to a gentle simmer.
5. Let the mixture simmer, stirring occasionally, for about 1.5/2 hours or until it has reduced and thickened to your desired consistency.
6. As the mixture cooks, the alcohol from the infused lemon peels will evaporate.
7. Once the marmalade reaches your desired consistency, remove it from the heat and let it cool slightly.
8. Transfer the marmalade to sterilized jars and seal them tightly.
9. Allow the marmalade to cool completely before storing it in the refrigerator.
10. Enjoy your homemade lemon marmalade on toast, scones, or as a topping for desserts!
#lemon #limoncello #marmalade #homemade #zerowaste
We picked fresh lemons in Rome, brought them back home and used every part to make limoncello and marmalade. It’s super easy and delicious 🤤
INGREDIENTS LIMONCELLO:
•100g x lemon peels
•270g x alcohol 95*
For syrup
•270g x warm water
•300g x sugar
INGREDIENTS MARMALADE 🫙🍋
•Leftover lemon peels and peeled lemons from making limoncello
•Double the amount of sugar (compared to the weight of the lemon peels and lemons)
•Water
LIMONCELLO INSTRUCTIONS 🍋🥣
1. Gather 100g of lemon peels, ensuring to remove any white pith, and 270g of 95-proof alcohol.
2. Place the lemon peels in a glass jar and pour the alcohol over them.
3. Seal the jar tightly and let it infuse for at least a week, preferably in a cool, dark place.
4. After a week, prepare the syrup by heating 270g of water until warm, then dissolve 300g of sugar into it. Let the syrup cool completely.
5. Once the syrup is cool, strain the lemon peels from the alcohol mixture.
6. Mix the infused alcohol with the cooled syrup.
7. Bottle the limoncello and store it in the refrigerator or freezer until ready to serve.
MARMALADE INSTRUCTIONS🫙🍋
1. Thinly slice the leftover lemon peels and peeled lemons.
2. In a large pot, combine the sliced lemon peels and lemons with double the amount of sugar (compared to the weight of the lemon peels and lemons).
3. Add enough water to cover the lemon mixture in the pot.
4. Place the pot over medium heat and bring the mixture to a gentle simmer.
5. Let the mixture simmer, stirring occasionally, for about 1.5/2 hours or until it has reduced and thickened to your desired consistency.
6. As the mixture cooks, the alcohol from the infused lemon peels will evaporate.
7. Once the marmalade reaches your desired consistency, remove it from the heat and let it cool slightly.
8. Transfer the marmalade to sterilized jars and seal them tightly.
9. Allow the marmalade to cool completely before storing it in the refrigerator.
10. Enjoy your homemade lemon marmalade on toast, scones, or as a topping for desserts!
#lemon #limoncello #marmalade #homemade #zerowaste
Carrots are such a versatile vegetable and it’s a shame to waste any part of it! If you don’t like the peel, you can bake it, powder it with other vegetables and make stock powder to use when needed!
You can regrow the tops to harvest a lot of greens to make salsa or pesto (I did it for a few years and it’s so easy) and this could work even from store bought carrots!
Thank you @lawsonsmarketgarden and @suzie for this last gift before we left their beautiful market garden!
CARROT TOPS REGROWN:
- add a thin layer of water to a flat bowl
- Replace water every 2 days
- Cut green at any size
PESTO INGREDIENTS:
- 1 x Cup Carrot green shots
- 1/2 x cup Pine nuts
- 1/3 x Cup Olive oil
- Salt & pepper
CRISPS INGREDIENTS:
- 10 x Carrots cut with mandoline or peeler
- Salt, pepper, paprika
- Olive oil
- Bake and turn every 3-5 minutes until crispy at the touch
#carrot #carrots #zerowaste #healthyrecipes #easyrecipes
Carrots are such a versatile vegetable and it’s a shame to waste any part of it! If you don’t like the peel, you can bake it, powder it with other vegetables and make stock powder to use when needed!
You can regrow the tops to harvest a lot of greens to make salsa or pesto (I did it for a few years and it’s so easy) and this could work even from store bought carrots!
Thank you @lawsonsmarketgarden and @suzie for this last gift before we left their beautiful market garden!
CARROT TOPS REGROWN:
- add a thin layer of water to a flat bowl
- Replace water every 2 days
- Cut green at any size
PESTO INGREDIENTS:
- 1 x Cup Carrot green shots
- 1/2 x cup Pine nuts
- 1/3 x Cup Olive oil
- Salt & pepper
CRISPS INGREDIENTS:
- 10 x Carrots cut with mandoline or peeler
- Salt, pepper, paprika
- Olive oil
- Bake and turn every 3-5 minutes until crispy at the touch
#carrot #carrots #zerowaste #healthyrecipes #easyrecipes
