You find a beautiful collection of aprons here:
Art Deco Aprons
These aprons are all designed and handmade by me. My aim was to create something stylish for us women in the kitchen. I discovered, that all healing comes form the kitchen. It comes from the women who runs that kitchen. So be inspirational, be remarkable, be unique and create nourishing food for your loved ones in these beautiful art deco style aprons!
How to make your own ghee?
Ghee is a digestive. It helps to improve absorption and assimilation. It nourishes ojas, tejas and prana. It is good for improving memory and lubricates the connective tissue. Ghee makes the body flexible and, in small doses, is tridoshic. Ghee pacifies pitta and vata and is acceptable, in moderation, for kapha. Persons who already have high cholesterol or suffer from obesity should be cautious in using ghee. Ghee is not to be used when there are high ama (toxic) conditions.
About 500 g makes 350 ml.
1. Put the butter in a pan, turn on the heat to medium until butter melts.
2. Turn down the heat until the butter just boils and continue to cook at this heat. Do not cover the pot. (The cooking time is about 20-35 minutes. Depending on the amount of butter and the heat source you use.)
3. The butter will foam and sputter for awhile and then begin to quiet down. Stir it occasionally. The butter will divide into 3 parts: – the foam on the top, the middle part which is the ghee, the clarified butter, and the bottom part which you would discard in the end.
4. When it begin to smell like popcorn and turn a lovely golden color the ghee is ready. Take it off the heat immediately, because it can burn quite easily at this stage. (Burned ghee has a nutty smell and a dull, slightly brownish color.
5. Let the ghee cool until just warm. Skim off and save the foam from the top because it has medicinal qualities. (It is good on hot rice!)
6. Pour the ghee through a fine sieve or layers of cheescloth into a glass container with a tight lid. Discard the curds at the bottom of the saucepan.
Ghee can be kept on the kitchen self, covered. It does not need refigeration. The medicinal properties are said to improve with age. However don’t ladle out the ghee with a wet spoon or allow any water to get into the container, as this will create conditions for bacteria to grow and spoil the ghee.
1 cup rolled oats
2 cup boiling water
1 cup milk (cow-, rice-,oat-,coconut-milk)
pinch of salt
1/2 teaspoon of cardamon
1/2 teaspoon of fennel
1-2 star anise
4-5 pieces of cloves
Cook it until tender kb 10-15 minutes (depends on the amount). Then cover for about 10 minutes.
When you have it, sprinkle with:
as much honey or other sweetener as you like
and seeds like walnuts, pecans, hazelnuts, brazil nuts, almonds, peanuts, macadamia, cashew, grounded chia or linseed
you can also use fresh fruits or compote
Carrot soup with allspice
Saute the finely sliced onion, when ready add the chopped turnip, carrot and the spices. Cook till tender. When it is done pure with a hand-mixer. When you serve the soup add the fresh parsley on top and use toasted bread crumbs as well. Enjoy!
Yogurt semolina berry muffin
Bake: 160 Degree Celsius about 15-20 minutes.
Gluten free muffin with cheese and turmeric
1 cup rice flour
1/2 cup millet flour
1/2 cup buckwheat flour
1 tsp baking soda
1 tsp salt
1/2 tsp ascorbic acid
2 tsp caraway seed
1/2 tsp turmeric
grated cheese as much you like
1 cup yogurt or kefir
Bake: 160 Degree Celsius about 15-20 minutes.
How much kg fruit you have, use equal amout of sugar. Cook slowly about 3-6 hours.
When you are ready with the apricot jam, pour into the bottles and let it cool down turned upside down and wrapped into tea towels.
Gluten free brownie with banana butter
1 cup rice flour
2 teasp grounded linseed
5 tbs cacao powder
1 big piece of dark chocolate
a big scoop of walnut
3 tbs brown sugar
1/2 cup of oil
1/4 cup of blackberry syrup
1 teasp baking soda
1 teasp askorbin acid
a pinch of cinnamon
1-2 tbs yogurt
First mix the dry ingredients. Then add the oil, egg, syrup and yogurt, last the crushed walnut and chocolate.
Heat up the oven for 200 degre Celsius, then bake at 160 degre Celsius for about 10-15 minutes, then on 150 degree Celsius for another additional 5-10 minutes.
Make the banana butter
One or two large ripen banana
pinch of cinnamon (and other spices if you wish)
Mash the banana with a fork. Add the spice(s) then speed on top of your brownie before you eat them. Make only the amount you eat. The best is when it is fresh!
Pickled (leavened) cucumbers
2 kg cucumbers
2 large bay leaves
5 clove of garlic
10 piece of whole black pepper
5 tbs salt
Wash the cucumbers (the smaller the better). Put the fresh dill, the bay leaves, the garlic and the black pepper into the bottle. For 5 liters of clear, boiled water put 5 table spoons of salt. Pour on top of the cucumbers. Then put the bread on top and cover it with a saucer. Leave it to pickle about 2-3 days in a sunny spot then take out the bread and leave for about 1 or 2 more days. If it is done keep it in the fridge or a cool dark place.
25-30 large flowers
1 kg brown sugar
4 liters of water
Out of water and sugar make a sugar syrup. Pour over the flowers. Leave it to rest about 3-4 days in a cool place, stir it every day. Then pour it into glass containers keep them in the fridge.
Pizza oh lá lá
Mix the ingredients and make 2 doughs. Leave them rest about an hour. Then roll your dough out (50 mm thick). Lay it into a baking tray. You can use baking paper underneath or oil the tray. Use a tomato paste then cheese and all those toppings you like.
Bake: 250 Degree Celsius about 15 minutes.
It could be a good ingredient of a salad or your favorite sandwich.
Creamy mushroom soup
black pepper and allspice
On a little olive oil I sautee the finely chopped onion. I add the washed and sliced mushrooms later. I add millet flour to the cream and mix it truly, then when the mushroom is all cooked, I pour my creamy mixture on it. I add enough water to find the right consistency. When I dish out I decorate with fresh and finely chopped parsley and capsicum. It is delicious! If you have more time you can make the linseed cookies to go with it. You find the recipe in this page.
2/3 proportion of Himalayan sea salt
1/3 proportion of baking soda
your favorite oil
few drops of essential oil (optional)
Put the dry ingredients into a glass jar, close with a lid then shake it to mix it well. Pour the favorite oil on your mixture as much as it absorbs. If you like, use a few drops of essential oil. Then you are ready to go. Before showering wet your skin and gently massage it through with your salt rub. Enjoy!
3 cups of rye flour
1 cup of white flour
4 tbs of linseed
2 tsp of salt
2 tsp of greated chia seed
25 g yeast
2 tbs kefir
250 g margarin
200 g ricotta cheese
2 eggs (+ 1 for glazing the top)
Mix the ingredients. Roll your dough out (about thumb thickness) and make small circle shapes. (I usually use a small glass to do this.) Glaze the top with an egg and you may sprinkle with grated cheese or you can use sunflower seed on top. Lay them into a baking tray. You can use baking paper underneath them.
Bake: 180 Degree Celsius about 25 minutes.
1 ripe banana
1 ripe golden kiwi fruit
1 bunch of pasley
also a few leaves of spinach, sorrel, kale, silverbeet and any eatable green leaf you like
1 pealed apple and/or pear
1-2 glass of fresh water (depends on how jucey you like)
Also you can put:
1 tsp of maca powder
1-2 tsp of ground chia seed and/or linseed
choose one out of these:
and use 1 tsp
for sweetening you can use
raw honey or agave nectar
you could also put a few drops of fresh lemon juice
Pace the ingredients into a blender. Cover, and puree until smooth.
150 ml water
150 ml Healty juice of your choice (I’ve used Elderberry juice here)
4 tbsp unfavored gelatin
2 tbsp Raw honey (for a sweetened option – however do not use honey if you plan to share it with children under the age of one year)
This easy to make recipe is great snack option for kids, young adults and for all those who love chewing 🙂 Also good for cold, and flu prevention. It keeps your joints healthy and helps the development of healthy hair and nail.
Heat water until boiling then combine with the gelatin. Stir briskly to dissolve gelatin. Then in a jar combine this mixture with your juice. Mix well then start to pour out into small silicone molds. Put molds into refrigerator until set, at least one hour.
Massage the cabbage with the sea salt until liquid starts to release. Let the cabbage rest for 10 minutes and massage it again. Repeat as much as necessary until the cabbage is very juicy. Add the spices and start to pack the mixture into a large glass jar firmly. Press the cabbage down until the liquid rises above it approximately 0,5 cm. Place a weight on top of the cabbage, such as a jar filled with water or place a plate on top of the cabbage and then the weight. Cover everything with a clean dishtowel. Put a plate underneath because while fermenting it may overflow. In this case you might need to add the lost water. (Use a salted water in this case.) Allow the kraut to ferment in a cool dark place for about 3 days. (Kraut may be fermented for up to 14 days, depending upon the desired degree of sourness.) Once the kraut is ready, store it in airtight glass jar in the refrigerator. It will keep for several months.
It is a great source of Vitamin C!
– fresh ginger sliced thin
– spices: cinnamon stick, whole cloves, nutmeg & ginger powder, fennel seed, anise seed, green cardamon pods, black pepper corns
– black tea
– honey or coconut sugar
I usually sauté the spices together on a little amount of ghee then I add the fresh ginger slices and the water and boil it together for about 10 minutes. After that I add the black tea, take aside, cover and leave it for about another 5 minutes. Before drinking I add the warm milk and honey or coconut sugar for sweetening.
How to make the most delicious thin pancake?
Mix the ingredients into a homogeneous mixture (so use as much tepid water as needed). To make the pancakes use a big spoonful of mixture at one time. I love using my ceramic glazed pancake pan so I only need as much oil as I put into the mixture. This amount is enough for about 8-10 pancakes.
500 g flour
1 cup of sour cream
25o g butter
2 tsp salt
200 g cheese (grated)
After you made your dough out of the flour, sour cream, butter and salt; leave it to rest about half an hour. Then roll it out glaze the top with an egg and sprinkle the grated cheese. Cut them into long sticks and lay them into a baking tray. Use baking paper underneath them.
Bake: 180 Degree Celsius about 10 minutes.
3/4 cup brown rice flour
3 tbs brown sugar
2 tsp baking power
1/4 tsp salt
2 tbs grounded linseed
1/3 cup oat milk
150 g butter
1/4 bar organic, dark chocolate
1 tsp vanilla essence
2 beetroot baked then pealed then shredded
Mix the ingredients.
Pour your mixture into a silicon baking form.
Bake it in 180 Degree Celsius about 25 minutes.
It keeps well up to a week in a fridge.
1 kg flour
4 tsp baking soda
1 tsp ascorbic-acid
300 g icing-sugar
250 g honey
250 g butter
4 eggs + 2 eggs (egg-yolks for gazing the top before baking and the whites for decorating them in the end)
1 lemon zest
mix of spices – ground-cinnamon, nutmeg, coriander, anise, fennel, cardamon, allspice, ginger and cloves.
- Mix the flour, the baking soda, and the ascorbic-acid.
- Melt the butter, the honey and the icing-sugar together then mix it with the spices and the eggs.
- Then mix 1. with 2. and add the lemon zest.
Next day morning:
Roll it out about 50 millimeter thick and use your shapes. Use only about a fist size dough at one time. Put your little shapes into a tray lined with baking paper. Before baking glaze their top with egg-yolks.
Bake them in 180 Degree Celsius about 8- 10 minutes.
After they cool down put them in an airtight container. If you put a half apple with them they get soft quicker and their smell gets stronger. However you could only keel the apple there for about 3 days, then you should discard the apple because it can rotten!
Third day – decorate.
Make a hard foam out of 2 egg-whites and icing-sugar and little lemon juice over a hot steam. Put it into a zip-lock bag and make a little hole in one side. Then you are ready to decorate!
Try it, it is so much fun!
6 cups of flour
2 tbs of dried yeast
300 ml milk
300 g unsalted butter
2 eggs + 1 for glazing
2 tbs sugar
1 tsp salt
1 lemon zest
sultana or raisins (optional)
Ferment the yeast – Put little flour, salt and sugar in tepid warm milk. (Be careful because if the milk is too hot you kill the yeast!). If your fermentation is ready make the dough with it. Then leave the dough to rest for about an hour in a warm place. This dough is enough for 3 braided loaf. So make 3 balls out of it and out out one ball make an other 3 little balls. Then roll them out and braid them together. Put them in the tray. (You can use waxed baking paper underneath or oil the tray.) Before baking put a layer of whipped eggs of them with a brush. Bake it in between 150-180 Degree Celsius in a fan oven about 50 minutes. (The baking time always depends on the oven!)
Melt the shea butter, coconut oil and almond oil together, then let it cool down. I usually use a jar. If you put it into the freezer and cool it quickly your butter will become more airy. However don’t let it become hard! When it is cooled but still melted whip it. (I use wooden chopsticks for this.) Now you can add the essential oil 5-15 drops. My favorites are: rose, lavender, geranium and sage. Before you mix the essential oil with your whole butter it is good to make a tester with a little amount and test it on your skin.
For moisturizing you can use lavender or rose water. So before I apply the body butter, I sprinkle some water on my skin with a spray bottle.
Try it! My skin loves it 🙂
Variations for Millet – 1. Porridge
A quick and healthy breakfast option. This grain is the easiest and fastest to prepare. Millet has a very high B-vitamin content, as well as calcium, iron, potassium, zinc, magnesium, not to mention being a healthy source of essential fats in the body. There are significant levels of protein and dietary fiber in it as well. It helps to turn the body alkaline, therefore it is one of the most suitable food for the sick-stomach. Easy to digest it can eliminate problems like constipation, bloating and cramping. Wonderful food for children and young adults.
How to prepare?
Wash it thoroughly in running water in a fine sieve. Add 4 times more water than your amount of millet. Cook it in a medium temperature till ready. It takes about 10-15 minutes, depends on the amount you make. When it almost absorbed the water I add salt. I usually use fresh grated or finely sliced ginger, freshly ground cardamon and a few cloves. When it is ready I usually cover it and leave it like that for an additional 10-15 minutes.
Before I eat I always mix a teaspoon of virgin coconut oil and sometimes honey as well. You could make it more interesting if you add nuts, dried fruits, fresh fruits or home-made compote.
Healing drinks – 2. Golden milk
- Raw- Oat- Rice or Coconut Milk
- small teaspoon of Turmeric
1 teaspoon Cinnamon
Pinch of black pepper (increases absorption)
Tiny piece of fresh, peeled ginger root or ¼ tsp ginger powder
Pinch of cayenne pepper (optional)
Boil the turmeric in little water for at least 8 minutes, then add the milk and heat it together. If you want to use the spices roast them in coconut oil and add to the golden milk before sweetening.
To sweeten add raw honey or maple syrup.
Turky, souerkraut, sweet apple and buckwheat
grounded white pepper
On coconut oil I braise the diced turkey. If it is done, I add the spices: the finely sliced fresh ginger, grounded white pepper and nutmeg. Then I add the sauerkraut, bay leaf and the sliced sweet apple (I love Granny Smith, and if it is organic I never peal it:) I also add the washed buckwheat, then I cover and cook it in small temperature. I add salt in the end if it is necessary.
Healing drinks – 1. Ginger
This drink always saves me! If I am lucky and drink it in time it even truns the flu back, or at least fastens the healing process.
Thumb sized fresh ginger finely cut or grated
the juice of half a lemon
pinch of cayenne pepper
boiling hot water
Just put the ingredients into a cup and pour the boling water on top. Cover it and wait till it gets drinkable. First it might be a little weird taste, but don’t put anything else in it (like honey), because only this way can turn the chemical balance of the body back to normal. Enjoy & wait till the miracle happens 🙂
What is oil pulling?
Oil pulling involves swishing oil around the mouth and has been used for thousands of years as an Indian folk remedy. It works by “pulling out” toxins, which are known as ama in Ayurvedic medicine, thereby it reduces the amount of harmful bacteria in the mouth. The bacteria in the mouth create a “biofilm” on the teeth – a thin layer which is what we know as “plaque.”Having some plaque on your teeth is normal, but if it gets out of hand it can cause all sorts of problems, including bad breath, yellow teeth, gum inflammation, gingivitis and cavities. The way oil pulling works is simple. When you swish the oil around your mouth, the bacteria “get stuck” in it and dissolve in the liquid oil.
- Reduces the harmful bacteria in your mouth and improves oral and dental health. (Given that inflammation can cause all sorts of health problems, if you reduce the inflammation in the gums and mouth that could lead to benefits for overall health as well.)
- Prevents cavities & gingivitis
- No more bad breath
- Stops teeth sensitivity and pain
- Whitens teeth
- You will sleep better
- Detox the body
How to do it:
Traditionally, the Indians used oils such as sesame oil or sunflower oil. Oil pulling should work with any virgin oil you choose, but I prefer coconut oil because it has many health benefits. Like the Lauric Acid (one of the fatty acids in coconut oil) can kill bacteria, viruses and fungi, helping to stave off infections. The taste of coconut oil is also fairly pleasant compared to other oils.
- Put about a tablespoon of oil in your mouth. (You may need to chew on the oil a little and wait until it melts, because at room temperate coconut oil is solid.)
- Swish the oil around your mouth for about 15-20 minutes. (Yes, you need to do it this long because it takes time, don’t be inpatient! The oil in your mouth turns into thin and white. So if it is still “heavy” and “thick” you have not done it long enough.)
- Spit out the oil into the trash (not the sink, because it can clog), then rinse your mouth with lukewarm water then brush your teeth without a toothpaste.
It is best to do this on an empty stomach, before you brush your teeth. I prefer to do is as a first thing in the morning. Start with an amount of a teaspoon and slowly as you get used to do it increase to an amount of a tablespoon.
How long do you need to oil pull?
It is different with everyone. In my case I felt the health benefits actually after the first time I did it. I used oil pulling for about a half a year every day. After I felt that I’d reached a good level of oral health I stopped doing it and now I only do it about once or twice a week. So do it till you feel healthy, you will know it when to stop for sure.
For me it helped a lot, so that is why I thought this week I share this with you instead a recipe 🙂
Carrot soup with smoked cheese
half amount of turnip
Cook all the ingredients (except the cheese) in little amount of water. When it is cooked let it cool down and make it into a pure with a hand mixer.
Sprinke with grated smoked cheese and pour a little olive oil on top. You can also put fresh herbs on top from your garden! Have it as it is or with a toasted bread. Yum!
How to sprout?
day 1. – evening; Soak the seeds for overnight.
day 2. – in the morning; pour out the water and put it into a dark but well ventilated place. Rinse it through in the evening. (try not to leave much water in the jar!)
day 3. Rinse it in the morning and the evening. It is important to keep it wet, so during the summer heat you might rinse it more then 2 times a day in order to keep the seeds alive! Keep it in the dark. (Like when you plant a seed to the ground it is dark for the seed till it grows big enough to come to the light.)
day 4. Rinse it in the morning and the evening. But now you can put it to the light. (This is how the leaves turn into green.)
day 5. Repeat the “duties of day 4.” if you like to wait an other day or you can decide that it is DONE
empty it into a bowl and rinse it through
then you can put it into a container. I usually put a paper towel in the bottom, because it can soak the excess water. However it is a good idea to rinse it through every day and change the paper towel in the bottom because otherwise your sprouts can rotten easily.
You can keep it fresh this way for up to 4 days in the fridge.
Great way to introduce the laws of Mother Earth nurturing and wise nature to children!
Creamy Potato Broth
virgin coconut oil
While I saute the finely diced onions in coconut oil I add a little salt. When almost done I add the garlic (finely diced) and sauté a little more.
I prepare thickening:
I add millet flour and leave it to fry a little bit while stirring then I add a pinch of paprika spice and just enough cold water to create a creamy paste.
I add the pealed and diced potato and mix it well and add more water just enough to cover it.
Then I add the bay leaves.
I cook it on a medium heat and stir it often because it can easily stick to the bottom of the pot.
In the end when the potatoes are cooked I add the sour cream and more salt if it is needed.