Organic, organic, organic

vegetable garden

A few years ago, I start hearing about organic gardening and start reading about it.

What’s all the fuss about organic produce? When you see it stacked and misted on in the produce section, it all looks about the same.

Organic gardening, once seen as something practiced only by health nuts and hippies, is no longer a fad. Everyone wants the food we serve to our families as well as our environment to be safe and healthy.

Wanting to do no harm to our families and the world around us is the central reason people grow organically.

Growing organically is a way of taking control, an attempt to make the foods you serve full of the good things your family needs, and free of the things they don’t.

For me, organic gardening was easy, because we use only organic materials. We still do our gardening in the old fashion way, so all our products taste so good.


It’s the way our great grandparents gardened, the way food was raised for thousands of years before the invention, wide-spread use, and deceptive advertising of chemical pesticides and synthetic fertilizers. Going organic is not a compromise.

A deep, organically rich soil encourages the growth of healthy, extensive roots that are able to reach more nutrients and water. The result: extra-lush, extra-productive growth above ground.GAB_2443_res

For the healthiest plants, make sure you have good growing conditions. For most vegetables, that means full sun (at least 6 hours of direct sun a day).

In most soils, fertilizing your vegetables isn’t necessary, but it will help them grow faster and give better crops. If you feed your plants, choose natural products. Well-rotted animal manure from plant-eating critters (rabbits, horses, sheep, chickens) is a great source.


A layer of mulch over the soil not only helps reduce weeds, but it creates a barrier that can prevent fungal disease spores from splashing up onto plant leaves. In most cases, a layer of mulch 1 to 2 inches thick is best.

For an extra bonus, use a mulch made from an organic material that will decompose (such as cocoa hulls or weed-free straw). As it breaks down, it adds organic matter to the soil for you.

One of the hardest lessons for first-time organic vegetable growers is that organic gardens don’t look perfect. They’ve achieved a balance where there’s usually some form of damage from pests and diseases. Nature comes to the rescue before that spotted leaf becomes a plague.


Vegetarian chili

vegetarian chili

The wave heat is still hear so eating meat in this heat is to much for me. This is a lovely alternative to traditional chili con carne. It’s packed with good stuff so is a great choice for veggies and meat eaters alike.  vegetarian chili


  • 500 g potatoes
  • 600 g tinned red kidney beans
  • 500 g tinned chopped tomatoes
  • 1 teaspoon cayenne pepper
  • 1  teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 1 onion
  • 1 red pepper
  • 1 yellow pepper
  • 4 cloves garlic
  • a bunch of fresh coriander
  • 1 fresh red chili
  • 1 fresh green chili




Preheat the oven to 200˚C/400˚F/gas 6. Peel the potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin, cinnamon, turmeric, salt and pepper. Drizzle with olive oil and toss to coat, then spread out on a baking tray and set aside.
Peel and roughly chop the onion and the peppers. Peel and finely chop the garlic. Chop the chilies and coriander.

Place the potatoes in the hot oven for 40 minutes, or until soft and golden.

Meanwhile, put a large pan over a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes.  Add half of coriander , chili and spices and cook for another 5 to 10 minutes, or until softened, stirring every couple of minutes.

Drain the beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes, or until thickened and reduced. Keep an eye on it, and add a splash of water if it gets a bit thick.
Stir the roasted potatoes through your chili with the coriander left. Taste and season with salt and pepper, if you think it needs it.
Serve with some soured cream, guacamole and rice or tortilla chips. Enjoy!vegetarian chili

Watermelon juice

watermelon juice

With this heat around I want fresh cold juice to keep me chill all day long. So many recipes, so many ideas, it’s like you can have 1 hear of heat to try all the recipes.

This one came when I had a whole watermelon and no room in the fridge. So, I decided to make a juice from a half of the watermelon and the rest put in the fridge. It was a great idea. My little one was in heaven with this healthy juice.


  • 1 cup watermelon chopped
  • 1 cup ice
  • 1 tablespoon hemp seeds
  • 1 table spoon chia seeds
  • mint for decoration


Put everything in a blender and mix it together. Enjoy!



Red currant berries

red currant

These shiny little berries grow low on bushes, hanging from the branches like rows of miniature gems. They are sweet enough to be eaten raw or you can sprinkled them with plenty of sugar. They have a high vitamin C content, and go well with both other berries and fruits.

Red currant berries are known as “super fruits” as they have naturally high antioxidant capacity.

Red currants can be eaten fresh, cooked or dried. They can also be frozen for long term preservation and use. Red currants’ natural tart flavor and astringency is enhanced with sweetening via sugar, honey, agave nectar, and of course through cooking. Red currants add flavor and texture to sauces, liqueurs, jams, jellies and syrups. Complimentary pairings include baking spices such as cinnamon and nutmeg, vanilla, cream, clove, citrus fruits, tomatoes, juniper, ginger, strawberries, huckleberries, stone fruit such as peaches and cherries, lemon verbena, game meats, pork, shellfish, grilled steak and herbs such as basil and mint.





Thank you to Sadie’s Nest for nominating me for the Starlight Blogger Award. I am flatter and happy you find my posts inspiring. This Award is created to highlight and promote Inspiring Bloggers. The Starlight Blogger Award is the nomination and award in itself, it is the recognition of bloggers by bloggers.

The rules of this award are:

1. Thank the giver and link their blog to your post.

2. Include the logo of the award in a post or on your blog please never alter the logo and never change the rules.

3. Answer the 3 questions given to you.

4. Please pass the award on to 6 or more other bloggers of your choice and let them know that they have been nominated by you.
You are not required to participate. If you choose not to participate, no worries.

My answers for Sadie’s questions.

1.What is your favorite dessert?


2. What’s one thing you now would tell your teenage self if you could?

Life is short. Enjoy it every day.

3. What was the message in the last good book you read?

If you are down, just get up and move on. It’s just a bad day.


The questions for my nominees:

  1. What do you think is your best quality?
  2. What is your favorite place to relax
  3. Are you happy with your life?

My nominees:

  1. The pink rose bakery
  2. Farah mahbub
  3. Dinner for none
  4. Food fu lifeCheryli’s Hungry
  5. Retrolillies
  6. Nothymetowaste





Raspberry milkshake

raspberry milkshake

My mom has raspberries in the garden. They smell so good and taste amazing, so I couldn’t wait to make my milkshake. Such an aroma!


– 1 cup raspberries

– 100 ml soya milk

– 1 frozen banana


Put everything in a blender. Serve it immediately or  leave it in the fridge for 1 hour in a hot day. I decorated with mint leaves and wild strawberries. Enjoy!

raspberry milkshake