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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This is one of my favorite easy recipes for making healthy fruit ice cream at home—no ice cream machine needed! I love using whatever fruit I have on hand, and sometimes even the skins, to keep things low-waste and full of flavor.
Ice cream ingredients 🍨
- 400 ml full fat coconut milk
- 100 ml maple syrup (or any sweetener you prefer like honey ,agave)
- 1 whole kiwi (80-100g)
Optional :top it with chocolate chips and fresh mint
INSTRUCTIONS 🥣
- blend all the ingredients until smooth
- add them to ice molds and freeze
- once completely frozen blend the cubes again until smooth
- eat straight away or store in to an airtight container in the freezer.
You can change the kiwi for any fresh fruit or infuse the coconut milk with pea flowers ,chocolate coffee.
Our flavours:
🥝kiwi & chocolate chips
🫐pea flower & blueberries
🍌 coffee chocolate & banana
#icecream #fruit #dessert #easyrecipe
This is one of my favorite easy recipes for making healthy fruit ice cream at home—no ice cream machine needed! I love using whatever fruit I have on hand, and sometimes even the skins, to keep things low-waste and full of flavor.
Ice cream ingredients 🍨
- 400 ml full fat coconut milk
- 100 ml maple syrup (or any sweetener you prefer like honey ,agave)
- 1 whole kiwi (80-100g)
Optional :top it with chocolate chips and fresh mint
INSTRUCTIONS 🥣
- blend all the ingredients until smooth
- add them to ice molds and freeze
- once completely frozen blend the cubes again until smooth
- eat straight away or store in to an airtight container in the freezer.
You can change the kiwi for any fresh fruit or infuse the coconut milk with pea flowers ,chocolate coffee.
Our flavours:
🥝kiwi & chocolate chips
🫐pea flower & blueberries
🍌 coffee chocolate & banana
#icecream #fruit #dessert #easyrecipe
Day 357 of my real daily routine ft. @hayday #dailyroutine #asmr #haydaypartner
Once you’ve squeezed your lemons, don’t toss what’s left, they still have so much more to give. 🍋
🥒🍋🧊🍸Lemon Bombs
Refreshing citrus-mint ice cubes perfect for gin & tonic or sparkling water.
Ingredients:
* Peels from 1 lemon, finely chopped
* 10–12 fresh mint leaves
* 100 ml cucumber juice
* 50 ml lemon juice
Instructions:
Cut the lemon peel into small bits and place a few pieces along with one mint leaf into each compartment of an ice cube tray. In a small pitcher, mix the cucumber juice and lemon juice, then pour the mixture into the tray to cover the ingredients. Freeze until solid, ideally overnight. Add to drinks for a refreshing citrus burst.
🍋🧂Lemon Salt
A tangy salt blend for seasoning vegetables, or rimming cocktail glasses.
Ingredients:
* Peels from 1 large lemon (white pith removed)
* 100 g coarse rock salt
Instructions:
Add the lemon peels and rock salt to a blender or food processor and blend until the peel is finely ground and evenly mixed with the salt. Spread the mixture onto a parchment-lined baking sheet and bake at 100°C (210°F) for 30 to 40 minutes, or until completely dry. Let it cool, then store in an airtight jar or container. Keeps for up to a year.
🥂🍋Limoncello
A smooth and sweet Italian lemon liqueur.
Ingredients:
* 100 g lemon peels (white pith removed)
* 270 g 95-proof alcohol (such as Everclear or strong vodka)
* 270 g water
* 300 g white granulated sugar
Instructions:
Place the lemon peels in a glass jar and pour the alcohol over them, then seal tightly. Let the mixture infuse in a cool, dark place for at least a week. To make the syrup, warm the water slightly and dissolve the sugar in it, allowing the syrup to cool completely. Strain the peels from the infused alcohol and combine it with the cooled syrup. Pour into bottles and store in the fridge or freezer. Serve chilled.
#lemon #zerowaste #easyrecipes
Once you’ve squeezed your lemons, don’t toss what’s left, they still have so much more to give. 🍋
🥒🍋🧊🍸Lemon Bombs
Refreshing citrus-mint ice cubes perfect for gin & tonic or sparkling water.
Ingredients:
* Peels from 1 lemon, finely chopped
* 10–12 fresh mint leaves
* 100 ml cucumber juice
* 50 ml lemon juice
Instructions:
Cut the lemon peel into small bits and place a few pieces along with one mint leaf into each compartment of an ice cube tray. In a small pitcher, mix the cucumber juice and lemon juice, then pour the mixture into the tray to cover the ingredients. Freeze until solid, ideally overnight. Add to drinks for a refreshing citrus burst.
🍋🧂Lemon Salt
A tangy salt blend for seasoning vegetables, or rimming cocktail glasses.
Ingredients:
* Peels from 1 large lemon (white pith removed)
* 100 g coarse rock salt
Instructions:
Add the lemon peels and rock salt to a blender or food processor and blend until the peel is finely ground and evenly mixed with the salt. Spread the mixture onto a parchment-lined baking sheet and bake at 100°C (210°F) for 30 to 40 minutes, or until completely dry. Let it cool, then store in an airtight jar or container. Keeps for up to a year.
🥂🍋Limoncello
A smooth and sweet Italian lemon liqueur.
Ingredients:
* 100 g lemon peels (white pith removed)
* 270 g 95-proof alcohol (such as Everclear or strong vodka)
* 270 g water
* 300 g white granulated sugar
Instructions:
Place the lemon peels in a glass jar and pour the alcohol over them, then seal tightly. Let the mixture infuse in a cool, dark place for at least a week. To make the syrup, warm the water slightly and dissolve the sugar in it, allowing the syrup to cool completely. Strain the peels from the infused alcohol and combine it with the cooled syrup. Pour into bottles and store in the fridge or freezer. Serve chilled.
#lemon #zerowaste #easyrecipes
This is the easiest way to use flowers to make an amazing natural tattoo cream! Save the video to add your own twist and make your own version 🙂
Lavender tattoo Cream Ingredients:
* 500 ml almond oil (or any other carrier oil)
* Dried lavender flowers (enough to be fully submerged in the almond oil)
* 4 tbsp shea butter
* 3 tbsp coconut oil
* 6 tbsp lavender essential oil
Instructions:
1. Infuse the lavender: Place the dried lavender and almond oil in a double boiler. Let it infuse over low heat for 2–3 hours, stirring occasionally.
2. Strain: Once infused, strain the oil through a fine mesh or cheesecloth and store it in a clean, airtight jar.
3. Prepare the cream: In a clean double boiler, combine 6 tbsp of the infused lavender oil with the shea butter and coconut oil. Heat gently until everything is fully melted.
4. Cool: Remove from heat and let the mixture cool slightly, then place it in the refrigerator for about 1 hour or until it firms up.
5. Whip: Once solidified, use a hand mixer to whip the mixture until light and fluffy.
6. Store: Transfer the whipped cream into a clean jar.
Storage:
Store in a cool, dry place away from direct sunlight. For best texture and shelf life, use within 3–4 months. If your home is very warm, refrigerate to maintain the whipped consistency.
#tattoo #cream #naturalskincare #flowers #asmr
This is the easiest way to use flowers to make an amazing natural tattoo cream! Save the video to add your own twist and make your own version 🙂
Lavender tattoo Cream Ingredients:
* 500 ml almond oil (or any other carrier oil)
* Dried lavender flowers (enough to be fully submerged in the almond oil)
* 4 tbsp shea butter
* 3 tbsp coconut oil
* 6 tbsp lavender essential oil
Instructions:
1. Infuse the lavender: Place the dried lavender and almond oil in a double boiler. Let it infuse over low heat for 2–3 hours, stirring occasionally.
2. Strain: Once infused, strain the oil through a fine mesh or cheesecloth and store it in a clean, airtight jar.
3. Prepare the cream: In a clean double boiler, combine 6 tbsp of the infused lavender oil with the shea butter and coconut oil. Heat gently until everything is fully melted.
4. Cool: Remove from heat and let the mixture cool slightly, then place it in the refrigerator for about 1 hour or until it firms up.
5. Whip: Once solidified, use a hand mixer to whip the mixture until light and fluffy.
6. Store: Transfer the whipped cream into a clean jar.
Storage:
Store in a cool, dry place away from direct sunlight. For best texture and shelf life, use within 3–4 months. If your home is very warm, refrigerate to maintain the whipped consistency.
#tattoo #cream #naturalskincare #flowers #asmr
Homemade Honeycomb ice cream 🍨
Black Honeycomb Ingredients:
* 200g (1 cup) granulated sugar
* 5 tablespoons honey (or golden syrup)
* 2 teaspoons baking soda (bicarbonate of soda)
* 1 teaspoon activated charcoal powder (food-grade, optional for black color)
Instructions:
1. Line a tray with baking paper.
2. In a deep saucepan, heat the sugar and honey over medium heat until melted and starts having a dark golden colour.
3. Remove from heat. Quickly stir in the baking soda and charcoal (if using). The mixture will foam up.
4. Immediately pour into the lined tray without spreading.
5. Let it cool completely, then break into chunks.
Black Honeycomb Ice Cream (Vegan)
Ice cream Ingredients:
* Vegan whipped cream (pre-sweetened or add 1 tbsp sugar)
* 1 tsp vanilla extract
* Crushed black honeycomb
* Chopped almonds
Instructions:
1. In a bowl, mix whipped cream with vanilla and sugar.
2. Fold in crushed honeycomb and chopped almonds.
3. Pour into a container and freeze until firm (at least 4 hours).
#honeycomb #icecream #dessert #easyrecipe #asmr
Homemade Honeycomb ice cream 🍨
Black Honeycomb Ingredients:
* 200g (1 cup) granulated sugar
* 5 tablespoons honey (or golden syrup)
* 2 teaspoons baking soda (bicarbonate of soda)
* 1 teaspoon activated charcoal powder (food-grade, optional for black color)
Instructions:
1. Line a tray with baking paper.
2. In a deep saucepan, heat the sugar and honey over medium heat until melted and starts having a dark golden colour.
3. Remove from heat. Quickly stir in the baking soda and charcoal (if using). The mixture will foam up.
4. Immediately pour into the lined tray without spreading.
5. Let it cool completely, then break into chunks.
Black Honeycomb Ice Cream (Vegan)
Ice cream Ingredients:
* Vegan whipped cream (pre-sweetened or add 1 tbsp sugar)
* 1 tsp vanilla extract
* Crushed black honeycomb
* Chopped almonds
Instructions:
1. In a bowl, mix whipped cream with vanilla and sugar.
2. Fold in crushed honeycomb and chopped almonds.
3. Pour into a container and freeze until firm (at least 4 hours).
#honeycomb #icecream #dessert #easyrecipe #asmr
DIY sustainable cling film replacement using old clothes! It’s super easy to make and you can use almost any old cloth 👚
Materials Needed:
- 100% cotton fabric (lightweight, if possible)
- Soy/vegetable wax pellets
- Parchment paper
- Paintbrush
- Grater (if using a block of soy wax)
- Baking sheet
- Iron
Instructions:
1. Prep the Fabric: Begin by washing, drying, and ironing your fabric. Then, cut it into your desired sizes using scissors.
2. Melt the wax: Use a double boiler to melt your wax on low heat until the solids are completely dissolved
3. Prepare the Baking Sheet: Line your baking sheet with parchment paper. This will protect the baking sheet and make cleanup easier.
4. Coat the fabric: Place a piece of cut fabric on the parchment paper and evenly coat it with your melted soy wax.
5. Iron it: Set your iron to the lowest temperature and iron the fabric covered with parchment paper for about 30 seconds.
6. Remove and Dry: Carefully remove the baking sheet from the top. Lift the fabric by two corners and wave it gently in the air for a few seconds to help it cool and harden. The wax will set quickly.
7. Repeat: If the wrap seems too thin or not fully saturated, you can repeat the process by adding more melted wax.
8. Cool and Store: Allow the wraps to cool completely before using them. Store them flat, folded, or rolled in a drawer or a basket for easy access.
#dıy #recycle #sustainable #sustainableliving
DIY sustainable cling film replacement using old clothes! It’s super easy to make and you can use almost any old cloth 👚
Materials Needed:
- 100% cotton fabric (lightweight, if possible)
- Soy/vegetable wax pellets
- Parchment paper
- Paintbrush
- Grater (if using a block of soy wax)
- Baking sheet
- Iron
Instructions:
1. Prep the Fabric: Begin by washing, drying, and ironing your fabric. Then, cut it into your desired sizes using scissors.
2. Melt the wax: Use a double boiler to melt your wax on low heat until the solids are completely dissolved
3. Prepare the Baking Sheet: Line your baking sheet with parchment paper. This will protect the baking sheet and make cleanup easier.
4. Coat the fabric: Place a piece of cut fabric on the parchment paper and evenly coat it with your melted soy wax.
5. Iron it: Set your iron to the lowest temperature and iron the fabric covered with parchment paper for about 30 seconds.
6. Remove and Dry: Carefully remove the baking sheet from the top. Lift the fabric by two corners and wave it gently in the air for a few seconds to help it cool and harden. The wax will set quickly.
7. Repeat: If the wrap seems too thin or not fully saturated, you can repeat the process by adding more melted wax.
8. Cool and Store: Allow the wraps to cool completely before using them. Store them flat, folded, or rolled in a drawer or a basket for easy access.
#dıy #recycle #sustainable #sustainableliving