Author: Am

DIY origami stars for the Xmas tree

I have been fashinated by origami for years. Last weekend l got the idea to try making some origami decorations for the Christmas tree. After pondering upon various options from origami birds to bears or cute little mice, l decided to start with an 8-pointed star. I followed this step-by-step YouTube instruction video to create the stars. To add some sparkle I attached sequins and beads with needle & thread. Happy folding!

Chestnut & cauliflower soup

I first had chestnut soup at Cafe Angelina at Galeries Lafayette in Paris some years ago. I still remember how l actually closed my eyes to savour the creamy, airy bowl of deliciousness. As l happened to come across a vacuum pack of chestnuts on a recent trip to the supermarket, l decided it was time to try making something similar at home. I didn’t have any recipe, just an intuition. But l decided to take notes, just in case it would work out. And it did! So here is the recipe for you to enjoy as well. This creamy and delicious autumn soup is quick and easy to make. Let’s get started! For 2-3 servings you’ll need: 1 small onion A small head of cauliflower 100g cooked & peeled chestnuts 1 dl full fat milk 1/2 dl creme fraiche 2-3 dl water 1 veggie stock cube A pinch of ground nutmeg Salt, olive oil and butter Parmesan cheese Heat the oven to 200c. Cut the rinsed cauliflower in chunks, place them in an oven …

DIY yoga mat wash

Here is a recipe for a simple yoga mat wash for daily use. Using naturally antibacterial essential oils ensures that your mat keeps fresh & clean for your practice. You’ll need: 500-750ml spray bottle 450ml Spring water 50ml white vinegar 10 drops lemon essential oil 10 drops Tea Tree essential oil 5 drops peppermint essential oil You can also use other essential oils like lavender or rosemary. Add all ingredients to your spray bottle and shake. Spray your yoga mat wash generously onto your mat, wipe with a damp cloth and let dry before you jump on your mat. Enjoy!

Sunday breakfast outside

These autumn days have been fresh, yet warm and sunny. Sunday morning called for a breakfast outside on the beach. After packing half of the kitchen with us, we jumped on our bikes and found a calm spot by the lake. We set the table and started to prepare coffee on a camping stove. Coffee was followed by beans, scrambled eggs and some fried chantarelle mushrooms that caught our eye on our way to the beach. In the meanwhile, the homemade croissants and blueberry pie defrosted in the sun.   The glimmering lake, the sound of waves hitting the sand and migrating birds gathering somewhere in the distance, the smell of coffee in the fresh morning air and the warmth of the sun on the skin were a pure joy for the senses. Long live Sunday mornings!    

Grandma’s blueberry pie

My most vivid memories of my grandmother Eila revolve around the coffee table, which was never short of sweet and savory homemade delicacies. Around Christmas I stuffed myself with her ginger bread cookies, then there was the early summer rhubarb pie, apple pies and blueberry pies in the autumn and of course cinnamon buns all year round. One of my all time favourites was the dark, juicy blueberry pie baked with a thick cardamon bread dough. A blueberry pie is often made with quark and a crumb base, but for me this almost black and doughy pie is the only real thing. After several pieces of pie and many warm hugs, our car would pull out from grandma’s drive way. Eila would stand at her front door and wave at me until our car disappeared around the corner. I would wave back and smile with my purple teeth. As the blueberry season is here again, let’s get baking! This version is gluten-free. Grandma’s blueberry pie This recipe makes one oven tray worth of deliciousness. I used …

The perfect Red Lips, naturally!

In search of the perfect red lipstick, I’ve tried many brands and many shades over the years. Often they have been just a bit too pink or too orange. When I heard about this new comer on the organic cosmetics market, I was eager to give it a try! When HAVU Cosmetics, a small Finnish company started by just 19-year old student of chemistry and biotechnology Lumi Maunuvaara, opened their online store on the 7th of August 2018 offering lipstick in three shades, everything was sold out within hours. Ever since the product was introduced at the Habitare-fair in Helsinki last autumn, it’s launch was internationally anticipated. Still, on their instagram account the team behind Havu said that the reception of their online store took them by surprise and they promised to manufacture more products as soon as possible. I was just fast enough to sneak one lipstick in RED into my shopping basket and check out before the virtual shelves were screaming emptiness. A few days later I heard the postman struggling to push …

kale pesto

Pesto with kale and spruce sprouts

I love veggie spreads: hummus, pesto, tapenade; you name it. What’s also great about them is that you can experiment around a basic recipe almost endlessly. So, here is a recipe for an absolutely delicious kale pesto with a crisp, full flavour. Spread it on bread or seed cracker, serve with roasted vegetables or add to a pasta sauce. I understand that not everyone has spruce sprouts available (I collected and froze some last year) and while they add that sharp tangy edge to this pesto, they are not essential to make a savory pesto following the rest of the recipe.  Makes about 4 dl 150g fresh kale 2 tbsp frozen or fresh spruce sprouts 2 dl sunflower seeds 2 cloves of garlic (go on, throw in a third, if you love garlic!) zest and juice of 1/2 lemon 1 dl of olive oil (add more if needed) 1/2 tsp sea salt 1 tsp of honey Toast the sunflower seeds in a frying pan on high heat, mixing often as they roast quickly. When the …

life with less plastic: Shampoo & Soap

I thought I had been conscious about using plastic for years: I avoided taking plastic bags in shops and favoured natural materials when choosing clothes and home decoration items. But some months ago there was a big turning point for me. One evening, after I’d cleaned my face, my favourite moisturizer ran out. I had seen this coming and had a new pump bottle ready in the bathroom cabinet. As I threw the empty bottle into the trash bin it made a sound as it hit the empty metal basket. With the new bottle of moisturizer in hand, it hit me: That old bottle will never go away. It will never biodegrade, and even if it will be out of my sight when the truck comes to pick up the trash next week, it will never disappear. It will be one more piece of plastic waste and contribute to the ever-growing dumps or floating plastic masses in the oceans. It was a realization I couldn’t ignore and I decided to do more to reduce my contribution to …

tabouleh salad with cauliflower

Last week I made a tabouleh salad using Finnish organic quinoa. The end result was a sticky, gooey porridge. It got eaten, but not with a big smile. This time, I decided to try cauliflower instead and Yes, now we’re talking! This recipe is raw, simple and quick to make, so even better. Side dish for 4-6 people: 1 middle-sized cauliflower 1 small red onion or 1/2 of a bigger one 1/2 cucumber 2 large, firm tomatoes 1 bunch of  fresh flat leaf parsley 1/2 bunch of fresh mint juice of 1 lemon 1/2 tsp ground cumin salt & pepper to taste Wash and chop the cauliflower florets into fine pieces or use a food processor to grind it. Do the same with the peeled red onion, flat leaf parsley and mint. Mix them all in a bowl. Remove the seeds from the tomatoes. Chop them into small cubes and add to the mix. Cut the 1/2 cucumber in half lengthwise and scoop out the watery seeds part with a tea spoon. Cut the cucumbers …