Why You Should Consider Starting a Garden

Growing your fruits and veggies is an awesome way to put food on the table. There is nothing more nutritious and delicious than eating food that is freshly picked from your backyard. Not only is it a fun activity to partake in, but it’s also a rewarding one. Consider starting a garden with these helpful tips.

Health Benefits

Eating good food grown from your garden is a notable health benefit but gardening goes beyond that. Just being outside in the sun can boost vitamin D absorption. Working in the dirt is a stress reliever as well as being excellent exercise even building hand strength. Gardening can become a whole family project where everyone can grow a favorite food to be shared. A successful garden builds self-confidence offering tasty rewards. This type of project is good for the cardiovascular system while doing a labor of love.

Doesn’t Have to Be Hard

You may feel overwhelmed when thinking of starting a garden, but it does not have to be hard. Start smaller by considering container gardens or raised beds. Research veggies and fruits that are hardy in your grow zone. There are even some benefits of buying online when it comes to seeds. Your local gardening center can provide you with all of the tools. dirt, compost, and other essentials you will need. If you have questions about what to grow, give a call to your local agricultural agent.

The Benefits of Becoming More Self-Sufficient With Food

Knowing that you have the skills to produce your food is empowering. Raising a family that also has those skills is reassuring that they can provide their food in the future. Having control over how the food is raised means you know the type of fertiliser, soil content, and variety of plant you are dealing with. Plus, your options of plants you grow far outweigh what is available in the stores. The next step is learning how to store your crop.

Gardening is a pleasure when you can walk out to your backyard to pick what you have grown and present it at your next meal. Find ways to get the whole family involved so they can have the skills to grow healthy food at home. Teach them how to research online for seeds, growing techniques, and types of preservation. Often when you enjoy gardening, your taste buds will also delight in your efforts.

Here’s another article you might like: Enjoy the Ride: Bicycle Safety Tips to Teach Your Kids

Raspberry Ripple Cheesecake – No Dairy, no Citrus and No Bake!

The coconut, raspberry ripple cheesecake that tastes nothing like coconuts!


Are you allergic to dairy? Have you been craving a squishy dairy-like pudding? No fear, this desert was designed for you. This recipe is also suitable for vegans.


For the base

  • 125g Vitalite (or butter if you are not allergic to dairy)
  • 150g Chocolate Chip Cookies (I used Foxs Chunkie Cookies Dark Chocolate)

For the Raspberry Puree

  • 200g Frozen raspberries
  • 60g icing Sugar

For the Cheesecake

  • 1tsp Vanilla extract
  • 400g Cream Cheese substitute (I used Vialife made from coconut cream but you can use Tofutti)
  • 200g Caster sugar
  • 320g Coconut cream

Anything else

  • You will also need lots of mixing bowls, measuring scales, rolling pin, whisk. sieve.

The Base

Step 1: Put your biscuit of choice in a plastic bag and whack it like it’s an ex-boyfriend/girlfriend/husband/wife.

Step 2: Melt the Vitalite (15 seconds in the microwave) and mix it with the cookie crumbs.

Step 3: Add the base to your individual dishes and put them in to your refrigerator until you are ready to fill with cheesecake.

The Raspberry Ripple

Step 4: Defrost the raspberries if they haven’t already done so and mix in the icing sugar until they look like pigeon poo.

Step 5: Push the raspberries through the sieve to remove seeds and put to one side.

The Cheesecake

Step 6: Empty the Cream Cheese into a bowl and give it a stir. If you can fit in a few gym sessions before doing this step all the better.

Step 7: Add the caster sugar and vanilla into the cream cheese and mix thoroughly. If your toddler hits your arm while you are pouring in the vanilla don’t worry it will still taste fine.

Step 8: Take out the coconut cream from the fridge and whip until there are soft peaks or you are seriously bored with beating it.

Step 9: Fold the coconut cream into the cream cheese mixture. Tip, don’t accidentally get your finger in the mixture. It is seriously distracting how awesome it tastes at this stage.

Step 10: Take out the dishes you are putting the cheesecake in and add three quarters of the mixture on top of the base you put in earlier.

Step 11: Dribble some raspberry puree in each of the dishes.

Step 12: Add the remaining cheesecake mixture to the dishes.

Step 13: Drizzle some more raspberry puree on top and add a raspberry for decoration,

Step 14: Put the dishes back into the refrigerator to set for at least a couple of hours. Get some handcuffs and cuff yourself to something away from the puddings until the time you planned to eat them.

Step 15: Eat and enjoy!

Living Social: The case of the Devilled Egg

Regular readers of my blog might have noticed that I have been on a few Living Social Events during my time. I’ve taken to blogging a few of these, Fat Attack, CSI weekend and a Newquay weekend. These blog posts were noticed by the guys at Living Social and they offered me a free Bloggers Breakfast event to showcase one of there cookery deals they do.

The cookery event was run by the Devilled Egg Kitchen Academy. Don’t worry it wasn’t all about eggs but they did feature prominantly! Bear in mind that I am only a Foodie in that I like to eat food. I have been known to burn beans on toast although I can make a wicked fairy cake.

Location: Bristol. A quiet residential street where all you can hear when you arrive is birdsong!

Verdict: Brilliant. The course was basic enough for me with clear explanantions while detailed enough for my husband who has been on a residential cookery course before.

Value for Money: Great. well it was free. Seriously though, the price I think for what we had is £135 from the Devilled Kitchen website so if you take into account Living Social discounts I think you could keep your eye out for a bargain here.

The Course:

When we arrived we were shown into the dining room while the rest of the party arrived. The house was gorgeous with large chandeliers and high ceilings – I wouldn’t mind living there!

We had time to chat and find out a little about each other before we started. The lady in charge was Barbora Stiess. Normally she would have had an assistant but she had been in an accident that morning so she couldn’t make it, I hope she is better now! No offense to the assistant though but the course went wonderfully and I didn’t realise there was supposed to be help until the end!

We all had to wash our hands or use the gel in the little dispenser as shown in the picture. I was paranoid about spreading germs because I was suffering from hay fever so I used more than my fair share of the gel. We would all be eating each other’s food so I wanted to make sure that no one would be grossed out.

There were a number of recipes but I won’t put them on here out of respect for the owner although she said it would be alright … except for one. We adored the bread rolls we made so this is going on here so I can find it again later (I tend to lose bits of paper).

Bread Rolls

This was the first recipe we followed and when volunteers were asked for, my husband stepped up to the plate (well bowl actually) and started the measurements. Here’s what was needed:

  • 500g strong white flour , plus extra for dusting
  • 2 tsp salt
  • 7g sachet fast-action yeast
  • 3 tbsp olive oil
  •  300ml water
  1. Mix the flour, salt and yeast in a large bowl
  2. Make a well in the centre, then add the oil and water, and mix well
  3. If the dough seems a little stiff add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead.
  4. Once the dough is satin-smooth, place it in a lightly-oiled bowl and leave to rise for 1 hour until doubled in size or place in the fridge overnight.
  5. When risen, gently mould the dough into small buns and fill with olives and feta
  6. Place the buns on a baking sheet to prove for a further hour until doubled in size (cover with a clean tea towel).
  7. Heat oven to 220C, glaze bread with egg wash (beaten egg with a pinch of salt) and sprinkle with sesame seeds.
  8. Bake for 15-20 minutes until golden brown and sounding hollow when tapped underneath.
  9. Cool on a wire rack.

We ate these later with ham, poached egg and hollandaise sauce. I, of course, had non-dairy hollandaise sauce because of my allergy to milk. On its own it wasn’t very nice but mixed together with the egg, ham and bread – it was like heaven on a roll.

By the way if you are allergic to gluten or dairy products the Devilled Egg Kitchen Academy does do courses which cater for these. Cool huh?

Anyways, after this was the soda bread and guess who volnteered for this? Oi, it was me. Ironic really, the only person who couldn’t eat the soda bread was the person making it! She gave a great tip. If you don’t happen to have buttermilk in your fridge, but let’s face it who doesn’t these days, then all you need to do is put a bit of vinegar in milk and voila, homemade buttermilk.

I could go into great detail about all the amazing food we created but really you would need to go on the course to get the benefit, by which of course I mean you get to eat it!

Here’s a quick list of the things we made:

Blinis with beetroot and salmon
Soda Bread
White Bread
Shortcrust pastry
Scrambled eggs
Eggs Benedict
Scotch Egg (the highlight of the course)

We got eat most of the things we made, the only proviso was that we were stuffed by the end so some people took their scotch eggs home.

Would I go again? I always ask this question at the end of a blog post and I would say yes. I learnt an awful lot and it wa a good laugh too. I highly recommend this course for novices and experienced cooks alike.

Here are a few pictures from the day to round this post off: