Summer is here!
And its competition time….
Join our Facebook competition and stand a chance to win an ILUNDI signature sling
2 x tickets for a Coastal Forage with us!
Click HERE to enter.
On the 1st of Feb we had another really fun Coastal Forage.
Awesome people, fantastic conversation and scrumptious food!
Amongst all the awesome people on the course, Cape Nature botanist Rupert Koopman and his beautiful wife Florence De Vries also joined us. Florence took all the stunning photos in this post. Thank you!!!
The 1st of March and the 31st of March – both starting at 9am – are our next Coastal Forage dates.
Join us as we play like kids and eat like kings, and learn a little bit along the way too.
Contact email@example.com for more info or to book.
With so much hype about what and what not to put INTO your body, its easy to forget what and what not to put ONTO your body.
Quickly take a look at your makeup, body creams, sun block, hair care, nail polish, soap, etc.
Turn them around and read those labels. Did you know that what you put on your skin gets absorbed into your body?
As if you had eaten it.
Don’t get me wrong, I love beauty products as much as the next woman, in fact I have nail polish on right now, but the ingredients in some of the products out there are scary. Examples:
Benzoyl peroxide, Hydroquinone, Sodium lauryl sulphate, Parabens, Phthalates, BHA, BHT, Polyoxyethylene?
Er, no thanks.
A little bit of poison here, a little bit of toxic harm there – kind of the opposite of a beauty product in the long run don’t you think?
Check these blogs out for a little heads up..
And take a look at this very cool blog post by Organic Beauty Talk
So I decided to make my own body butter. It does take a little bit of effort but its one of the best cream I have ever used, and so worth it. You’re worth it! I can understand all the ingredients, I could eat them if I really wanted to, and our Echinacea plants which has been charging in the garden were just begging to be used.
ALL NATURAL BODY BUTTER RECIPE
You can use whatever healing herbs you may have growing in your garden, I used these ones for their skin fortifying properties and makes a great healing body butter cream. A fantastic after-bath moisturizer and excellent night face cream – your skin will still feel hydrated in the morning. Use on chapped dry lips, rashes, bruises, rough knees, stretch marks, anything really.
Echinacea – high in anti-oxidants and anti-aging properties.
Centella asiatica – toning, tightening and healing.
Lavender – calming properties and relief for skin allergies.
Comfrey – high in protein, skin healing, anti-inflammatory and wound healing.
Put these in a double boiler over a very low heat. Add 500ml coconut oil and leave to infuse for 3 hours.
Remove from heat and strain into a non reactive bowl. Melt 150g of beeswax over a very low heat and add to the herb oil. When its cooled down, whip with a mixer on medium speed until creamy and smooth.
This recipe should give you enough for 4 small jars.
Whats your favorite natural beauty product? Share with us and lets all get even more gorgeous!
For me, summer = tomatoes
There are so many different tomato varieties with such fun names, here are some examples:
Cherokee Purple, Lemon Boy, White Queen, Vintage Wine, Beefsteak, Green Grape, Black Russian, Yellow Stuffer.
Pretty cool. You can just imagine the colour variety.
We have been eating tomatoes all the time. As in every meal. With glut you need to get creative. Think out of the veggie box – Like in my Summer Glut post.
This time I am thinking very much In the Box. Or In the Bottle.
For my kids, tomatoes = tomato sauce, they dont really like the real thing. Which becomes a problem when your fridge is half full of them and so is your garden.
So I tried to make them a healthy version of the gloop they love so much. Are there any parents out there who have spent hours of effort in creating “delicious” healthy meals for your child only for it to be pushed aside or “Bleurgh!” to be declared after the first bite?
Yep. This was not one of those times. Success!
TOMATO SAUCE RECIPE
So first you have to put your tomatoes in boiling water for a few minutes. Then put them in cold water so they are easy to handle – now the skin is super easy to peel off.
Then you add HONEY (I used two tablespoons) HERBS (I used oregano and thyme, you can use anything including wild sage, caramalised onions and garlic, wild garlic or whatever your heart desires) SEA SALT (just a few crunches)
Blitz with a hand blender.
Bring to the boil and then simmer on a low heat for a few hours until the sauce has halved.
Very fussy six year old boy eating homemade tomato sauce. That took hours. Miracles can happen!
Goodbye Allgold. Hello kitchen. We have a winner.
This weekend I made local wild food tasters for some Japanese seaweed scientists.
Wild mint and buchu brandy cocktails
Agar-agar mini milk-tart “boats” with candied kelp and Carissa flowers.
Hope this keeps you inspired – Have a totally wild week!
But scratch at the surface and discover we are all searching for a balance….
Yoga. Meditation. Detox. Me time. Time out. Book club. Fight club. Wine club? Outdoor festivals. Indoor exercise. Gardening. Chocolate. Hiking. Bach remedies. Extreme sports. Green juice. Journaling. Nut milk. Tantra. Scrapbooking. Sleep.
Happy, healthy, body mind and spirit.
Trying to get back to nature and live a lifestyle as organic and as healthy as we can. Back to basics, the Slow movement, reconnecting with our food, connecting with our community and being in the moment.
If you’re reading this, you have probably had too much screen time already today. Straighten your back, roll your shoulders and remember to go for a walk barefoot after reading this. Maybe just first quickly check your Facebook and your email.
And obviously have a glance at your phone. Oooh a new WhatsApp message!
Our lives are crazy. Things are so busy and exciting and tiring all at once and screen time is at an all high. A Pinterest board for groceries? No seriously now. Maybe they just lost their pen and paper.
So just chill out man. Like fully.
Come on a Coastal forage and have fun and meet great people and eat good food…..
A big thank you Loubie Rusch from Making Kos who took a break from creating her amazing food and joined us to snap all these amazing photos at our last Coastal Forage.
New 2014 Coastal Foraging dates:
Dates: Saturday the 1st of Feb – 10am
Saturday the 1st of March – 9am
Sunday the 31st of March – 9am
Price: R300 per person
The reason these courses are only once a month is because the dates and times are organized around the low tide at new moon (spring tides) to ensure maximum enjoyment in the rock pools as this is when the tide is out the furthest.
Please email firstname.lastname@example.org if you would like to book or have any questions and we will send you further details.
Hope you can join us!
The fragrant smell of sun warmed tomatoes is the true essence of summer to me. Watering rows of tomatoes and getting a hit of that fresh, clean smell conjures up images of cold salads, hot beaches and long hazy days.
To be honest with you, I’d rather bottle that smell over the tomatoes that would last us through winter. A whiff of summer memories versus tomato sauce…hmmm. Tough choice.
Am I the only person who would buy Eu de Tomato?
We have also have loads of marrows in various stages.
As most veggie gardeners know, the sweet dainty marrows you get at the beginning of the season have a small window that quickly closes and they suddenly turn into uncontrollable monsters overnight with little taste, just waiting to surprise you from under their leaves early in the morning. “Haha!” you hear them cry as you spy new ones everywhere. “We are even bigger today! What will you do with us now?”
You have to get creative. Always get creative, or your family will finally realize they are eating marrows for the fourth week running. After giving away armfuls to neighbours and friends, they eventually start avoiding you, having run out of marrow recipes. Guys, wait – don’t run so fast! There are so many, many recipes for involving marrows into almost all your meals, ranging from marrow bread to marrow chocolate brownies to stuffed marrow flowers. Here is our current favorite:
DOUBLE MARROW PASTA
This is a tasty, light, wheat free recipe. There are no quantities here, only suggestions, and you can add or omit any of the ingredients except the marrows. Obviously.
You can also shape the marrows to any pasta shape of your choice, even cut lasagna sheets out of the larger ones. They hold flavours very well so it works well as a pasta alternative and are great marinated raw.
Ingredients: Marrows, cheese, tomatoes, basil, avo, herbs, lashings of olive oil and crunches of sea salt
Peel the bigger marrows with a potato peeler until the seeds are showing. Top and tail the small ones and keep whole.
In a pot of salted boiling water, pop the small whole marrows in. After 4 mins, add the marrow strips (the “pasta”) and remove from heat. Leave for one or two minutes, drain, toss with olive oil and sea salt and serve with the rest of the ingredients. Excellent with an icy glass of white wine/spring water with lemon/afternoon siesta.
Scrumptious Summertime – Enjoy!