March 2015

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DIY: Aztec Fabric Camera Strap. This super simple sewing Diy is the perfect way to jazz up your camera whilst making it more comfortable to use. Synthetic stras can be scratchy and unsightly but we have raided our stash of vintage fabric and picked ou a real corker to cover ours!



Once you have chosen your fabric (ours a rather 80’s upholstery fabric) cut our a striproughly 5 x the width of your strap and 4cm longer at each end.



We’ve used pinking shears to minimise fraying edges.


Fold your fabric in half inside-out and pin securely.


Now sow keeping your seam allowance quite shallow (approx 1.5cm)


Turn this tube the right way and slip your strap inside.


Fold the raw ends inside and tuck to the length you like covering the ends of the strap.


Sew slowly through all the layers (Yep through the camera strap too!)


Finish by sewing threads in neatly into the fabric with a needle.



Press with iron and you are done!






Recipe: Home Made Raw Snack Bars! Its an understatement to say that we love to snack… its lifestyle choice. So why not try this simple and very cost effect energy boosting snack/treat recipe to give you a little extra kick when you need it most. Totally delicious, raw, vegan and gluten free!


Our ingredients were all bought from Poundland so 6 bars cost approx £1.50 which is a total bargain compared to what you might pay for them in the shops!

You will need: (Cashew cookie flavour)

185g pitted dates

56g raisins

100g cashews


Place dates and raisins into your blender and whiz until roughly chopped. Now add your cashews (I crushed mine in my pestle and mortar first) and blend on high until the mixture becomes creamy and like a thick paste. WARNING! My blender made an awfully laud noise trying to get through this lot so try pulsing in medium blasts!.. it might take a while but is totally worth it. There will probably also still be chunks of nuts etc but that’s cool. Do not add any liquid as this will stop the mixture from setting.

Once your mixture is well blended press it into the bottom of a small Tupperware (I lined mine with cling film to aid its removal later) Place in fridge for a minimum of 2 hours and then you are ready to cut it into portions. I cut my mixture into 6 bar slices which each weighed approx 45g. Next wrap them in a little grease proof baking parchment and place back in the fridge until you get a little peckish or are packing your lunch! I should imagine that because all the ingredients are natural and already dried they will last in the fridge for several weeks… unless you are greedy like us in which case give it 3 days tops!



Try adding 20g cocoa and the grated rind of 1 orange to your blender for chocolate orange flavour bars… they are equally amazing!

Enjoy x

Tutorial: Crochet Easter Wreath. Every year we make a decoration for the flat to celebrate the arrival of spring. Its usually an Easter Tree, but this year we have decided to try something new. If you follow our Instagram you may have noticed that we are currently getting back into crochet in a big way and this was a great project to get our craft on too!



To make the daffodils:

1st ring (RS) Make 12ch, joinwith ss into a ring. 5ch, 2-st trtr dec in next 2ch of ring, 2ch, miss1ch, ss in next ch, 5ch, ss in next ch of ring, [ss in next ch, 5ch, 2-st trtr dec in next 2ch, 2ch, miss 1ch, ssin next ch, 5ch, ss in next ch] twice. Fasten off invisibly

2nd ring As first ring.

Trumpet Join rings: RS uppermost, place one ring of petals on top of the other, the top petals lying at a right angle to those below. Holding the yarn underneath and using a smaller size hook, insert the hook from the top in a remaining single strand of the top ring and in the remaining strand of the ch in the ring immediately below, yrh, pull loop through both ch, inserting hook into centre sp, catch yarn and pull through 2 loops to make a dc. Work into each pair of ch this way until 12dc have been completed. Leave loop. Cut yarn to approx 4m length and pull this through the central ring in order to work into the dc just made.

1st round (RS) 1ch, 1dc in each of next 11dc, ss in ch1.

2nd round 3ch, 1tr in each of the next 11dc, ss in top of ch3.

3rd round [2ch, miss 1ch, ss in next ch, ss in tr,] 12 times, ending ss in first ch. Fatsen off invisibly.

Now the leaves!

Make 10ch, miss ch2 and dc into next ch sp, *1tr into next 2 ch sp, 2dtr into next 1 ch, 2tr into next 2 ch sp, 2 dc into ch1. ch2 and begin to work around the end of the ch. Make 1dc into next loop, repeat from *to* and fasten off neatly.


Once you have made your flowers and leaves you will need to make a wreath to fasten them to. We used 2 sticks of pussy willow and 1 cherry blossom for ours, twisting one into a ring and then the next 2 around it consecutively to secure the shape! You will then need to thread a bit of yarn through the back of each of your flowers with a yarn needle and tie them firmly onto the wreath frame in a staggered pattern. We didn’t even sew the leaves on, we just tucked them at random into the woven gaps of the branches. TOP TIP! Make sure the branches you buy are quite thin and supple so they bend into a ring easily!


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Recipe: Overnight Oats Two Ways! A quick and easy breakfast alternative that can be made the night before to save you precious time in the morning! Creamy and filling these little pots of morning energy are tasty and great if you are on the go.

Method: Mix all ingredients together in a jar or dish of your choice, cover and refrigerate for a minimum of 4 hours – preferably over night- enjoy with a tea or juice to kick start your day OR as an evening snack.


Oats with chia almond butter and banana

1 cup rolled oats

1 .5 cup Almond milk

1tsp chia seeds

1 tsp almond butter

1/2 tsp agave syrup

1/2 banana to top


Chocolate oats with flax and raisins

1.5 cups rolled oats

1.5 cup almond milk

1tsp ground flax seed

1/4 cup raisins

1 tsp cacao

1 tsp agave syrup

3-5 chopped walnuts to top.


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Recipe: Savoury Kale Chips. We have been meaning to have a go at baking kale chips for ages as have several foodie friends who rave about how good they are! As a lover of all things savoury and snacking have finally gotten around to trying my own variation of the health food lovers snack a la mode! And do you know what…? They were way easier to make and even tastier than we had expected!

You will need:

A bag of shredded kale or baby kale

olive oil

Marigold bouillon (I used the vegan, lower salt variety)

Black pepper

A baking tray and some parchment

Method: Start by removing any woody stems from your kale leaves and cut off any large leaves. Wash and pat dry! Its crucial that there is no excess moisture on our leaves.

Dress with a drizzle of olive oil (Approx 1 desert spoon) and 1 tsp bouillon powder. I used half a bag of kale.

Mix with your hands for a couple of minutes until all leaves are evenly coated and then grind over some peper

Spread leaves out onto your parchment covered tray so that none are touching

Bake for 4-5 minutes checking on their progress several times…

Remove from the oven when edges begin to brown and leaves shrink a little!

Enjoy as an alternative to crisps with a really good film or as an accompaniment to a mezze!