Love your little heart out.

Category: DIY

DIY: Gluten free, low-fat, vegan burger patties

These are delicious. Truly delicious. Make them every night for 3 days delicious. They’re also easy to prepare in advance, quick, nutritious.

Here’s the recipe:

DSCF6980 2Ingredients:

Makes 8

2 tablespoons ground flax meal

1 large yam, purple sweet potato or sweet potato – cut into wedges

3 medjool dates (optional – they give them a lovely woody flavour!)

1 capful of organic tamari

1 teaspoon of: fennel powder, cumin, coriander powder and tumeric

1 small dried chilli (less if you aren’t good with spice, more if you are)

How to:

Naked bake the sweet potato wedges in the oven at 300 °C until soft and gooey in the middle (usually about 20 minutes). Remove but leave the oven on at approximately 220 °C. Blend cooked sweet potato wedges in a food processor with other ingredients until the whole mixture balls up. Divide into 8 sections then round and flatten to make patties. Bake patties (on baking paper) for approximately 10 more minutes (turn mid way) or until golden brown.Top with fresh cut parsley and serve with salad, hummus and organic salsa to all of your non-vegan friends. Trust me, they’ll love them.



DIY raw vegan bliss bars

It’s hard to go wrong with these.  I make up batches to store in the fridge. They’re excellent for lunch boxes, long hikes and special treats and while they’re delicious, they still pack a nutritional punch.


makes 8 – 10

1 tablespoon of the following: lacuma, hemp seeds, flaxseed, pepitas

1/2 tablespoon desiccated coconut

5 medjool dates

2 tablespoon organic cacao/cocoa

2 large organic rice cakes

1 handful raw almonds

2 heaped tablespoons chia seeds

2 dried figs (removed stem)

2-3 tablespoons cocoa butter (melted)

For the chocolate, lacuma topping: 

2 tablespoons cocoa butter

2 tablespoons cacao/cocoa

1 tablespoon lacuma

1 1/2 tablespoon coconut sugar (low gi/vegan)

For the bars: Melt cocoa butter and set aside. Mix all ingredient in a food processor until smooth. Add cocoa butter and remix. Press mixture evenly into a wax paper lined square tin. Set aside.

For the chocolate topping: Melt cocoa butter for the topping and add other chocolate lacuma ingredient and stir. When even in texture, spread evenly over bar mixture in tin. Place in the fridge or freezer to set. Remove when set (freezer takes about 15 -20 minutes) and cut into slices. Wrap individually in wax paper and string and store in the fridge. Enjoy!

DIY flat stone animals

Sometimes, often,  I get sick of stuff. Kids stuff. Unused stuff. Junk stuff. I’m one for clearing out and creating clean spaces, cycling over or simply not buying into the excess where and when I can. Part of this for me means making the kids toys myself. It gets me involved in their play but also keeps my imagination and fine motor skill awake. One of the most successful and easily copied things that I’ve done for them of late has been these families of flat stone animals. Less a how-to and more a this-is-what-you’ll-need, here’s a guide to the best kind of materials you’ll want to get to DIY:

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Flat stones gathered from a river-bed or rock pile (go scouting around your neighbourhood for these)

Poscas – thick white, fine pink, thick silver (for shadowing)

A grey lead pencil – HB, 2H or 2B (shadowing, inside of ears and detail around face)

Black fine liner (do not use on wet Posca paint)

Gold spray paint

A large matchbox


The best way to being this is to draw on the outline of the animal faces with white Posca and leave it to dry. Draw in the details with a black fine liner, mark in pink Posca for the softer areas of the face, highlight with silver around the forehead, ears and cheeks and use preferred colours to texture the stone on the body of the animals.  Set aside. Spray paint a matchbox gold. Leave to dry. Place animals inside, tie with ribbon and surprise your little ones with a gift at the end of their beds.


DIY handmade, hand wrapped vegan chocolate



Chocolate Wheels


Approximately 40 grams or a 2 x 2 inch segment of cocoa butter

1 1/2 heaped tablespoons of cacao or cocoa powder

1 1/2 heaped tablespoons of brown or coconut sugar

+ variables/ flavour options:

Chilli: I pinch cayenne pepper

Madeira and coffee: 1 tablespoon coffee + 1 1/2 tablespoons Madeira

Vanilla and lucuma: I tablespoon vanilla syrup + 1 teaspoon lucuma powder

Orange: 1 1/2 tablespoons (1-2 caps) Cointreau


1 10 cm wide spring-fold cake tin or rubber cupcake mould

1 small saucepan

Waxed baking paper

Paper and pens to decorate

Coloured string

A Mathomat

Aluminium foil

Dried flowers


Cut out a circle of baking paper to fit the bottom of the spring fold tin. Place inside the tin across the base and set to one side. Melt cocoa butter in the saucepan. Mix in dry ingredients and flavour options and stir until mixture has a smooth consistency. Pour mixture into spring-fold tin and place in freezer to set (1-2 hours to be sure). Remove. Free from base and remove wax paper. Cut out a square of foil and wrap chocolate wheel. Decorate paper (in a circle) and cut out a large square around for extra wrapping coverage. Draw another little circle to use as a sticker over the folded wrapping at the back of the wheel. Cut out smaller circle with a wider circle circumference and glue to the back. Wrap with string and add a dried flower. Voila! You’re done. Perfect little heart-song gifts.

DIY: Queen of Hearts Raspberry Tart

{Raw, vegan, grain free, low GI}

Caveat:  While a healthier option, these desserts are still very rich and energy dense. A small slice goes a long way. We’ll be cutting this one up and sharing it with several of our neighbours.

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For the base: 

1 cup of raw cashews

1 cup dried dates

Tiny pinch of sea salt

For the filling:

1 cup of raw cashews soaked overnight and drained

1 1/2 cups of frozen raspberries

1/2 cup coconut sugar

2 heaped tablespoons of coconut oil

1 squeeze of lemon juice

1/4 cup of boiling water

Extra raspberries and a fig to decorate


Base: Blend all ingredients in a food processor until they ball. Remove mixture and pack down into  a 20cm round spring-fold tin. Place in the freezer until the filling is prepared.

Filling: Blend all ingredients in a food processor until smooth and creamy. Add extra boiling water if it’s a cold day to soften the coconut oil and frozen raspberries. Spread evenly over the base you’ve prepared (still in the tin), decorate and place the whole thing back in the freezer for 1-2 hours. The cake may be stored longer than this in the freezer but be sure to removed at least 1/2 an hour before serving to soften. Serve alone or with whipped coconut cream. Enjoy!

DIY coconut cream icy-poles




1 tin organic coconut cream

1/2 cup frozen blueberries

Liquid vanilla stevia drops (to taste – I usually add 2 full squirts from the dropper)

1 large banana

Coconut sugar to garnish (optional)



Mix all ingredients except blueberries and coconut sugar in a blender until smooth. Banana may be substituted for mango or blueberries if desired. Pour mixture into icy-pole containers (we bought ours from the supermarket for less than $5) and divide blueberries into equal parts and place a small number of each into each popsicle cup. Dust with a little coconut sugar then put sticks in place and freeze overnight. When ready, pour boiling hot water on popsicle cups over the sink and remove popsicles. Sprinkle with coconut sugar and immediately. Enjoy!


DIY: Hemp milk


Mix 1/3 of a cup of organic hemp seeds with 500mls water. Blend until white and creamy. Sweeten with vanilla extract and 1 soaked date if desired. Hemp seeds are rich in essential amino acids, omega-6 & omega-3 fatty acids, antioxidants and digestible protein. Perfect for fruity breakfast bowls and over raw granola. Yum.

DIY baked bead necklaces

The twins and I have been getting a bit bored with the routine we’re in. Because of this, I’ve been seeking out new activities for them to do that are also vaguely interesting to me. So, yesterday we spent most of the morning in town picking out ingredients to make baked FIMO beaded necklaces. They were a huge success. Check it out: DSCF0212What you’ll need: 

1 block of FIMO per child in a colour of their choice (They cost about $5 per pack)

1/2 meter of elastic per child (About 45 cents per half meter)

1 spool of coloured silk embroidery thread (1 colour per child or whatever suits @ $1 each)

What we did: 

The FIMO itself is pretty tough to mould. I ended up chopping up and rolling out the beads while the twins played with a little piece each. Remember to pierce each bead with a skewer before baking. Set the over at 130 degrees celsius and bake for about 10-15 minutes. Let them cool then thread as desired. The twins picked out their beads and elastic but I did most of the manual work. We also made little tassels out of the embroidery thread which just involves twisting the silk around two fingers until you have a little stash, cutting the lines at one end, placing the mass of strings around the knot end of the cord and tying them in place with an extra piece of chord. You really can do whatever you want with this project. All in all we made four necklaces – two each – which the twins are thrilled with and have been wearing proudly.

Next project? Pop-up cards. I’ll keep you posted.

DIY gluten-free muesli

Hame loves muesli and I’m a little sad to say it’s been absent from our cupboard for a long time. Of late, however, with longer working days and fewer hours off, I’ve been making him a gluten free, energising muesli to start his day. The serving sizes for this are small because it’s quite dense so make sure you’re not going overboard with your bowl size. Our mix includes: whole roasted almonds, sunflower kernels, goji berries, mulberries, currant and flaked almonds. It you love muesli, give it a go. I’m a super-smoothie girl myself and only have this as an indulgence although, when I do, it’s crunchy and delicious.


To serve, add a dash of full cream organic raw milk.

DIY ‘Super Cool Iron-Ons’

This afternoon we thought we do something fun in preparation for winter. In the morning we bought two basic wool/ cotton blend thermals (18-24 months), chose some designs we liked from ‘Super Cool Iron-Ons by Sukie‘ and turned our iron up to its hottest setting. 5 minutes later we were ready to go. The results? We were impressed. Check it out:

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Super Cool Iron-Ons by Sukie are available to buy here: