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Top Ten Tips to Declutter

Spring is here at last! And so comes the time for Spring cleaning and de-cluttering. It’s amazing how quickly we can fill our homes, regardless of how small or large they are!

Today, I am absolutely delighted to share a guest post from Catriona Archer  Based in Bath, Catriona offers hand-on practical and creative styling solutions to maximize a home or business space’s full potential. Here are some of her tried and tested de-cluttering tips to help us get going…

#1  Re-purpose / Up-cycle

Our possessions only become clutter when they no longer serve a purpose. This cushion cover was made using a dress that was no longer worn, after decluttering a client’s wardrobe, thereby re-purposing an item that held happy memories.

 

catrionaarcher 500

[Source: catrionaarcher.com]

 

#2  Keep it together!

Always store like-with-like. It’s a sure-fire way of finding what you’re looking for quickly and avoiding buying items twice (because we forgot that we had it already!) It also makes clearing away so much easier.

 

#3  Get creative

Storage needn’t be expensive. A row of jam jars or adapted milk cartons can be just as satisfying to look at and use as something you can buy in the shops.

 

Pencil Storage
[Source: makezine.com/craft]


#4  Get personal!

Give each person in the household a storage basket or a personalised cloth-bag hung near the stairs: Any loose odds and ends belonging to that person can be deposited there. Make it a regular weekly habit for each person to clear it out and put it away!

 

#5  It’s behind you!

The backs of doors are a fantastic way of storing smaller items. When decluttering and styling peoples houses, I often use hanging shoe organisers on the inside of cupboard doors… Useful for small bathrooms, kitchen cleaning products, bedrooms… actually, ANYWHERE in the house can benefit from this! The beauty of it is that it is easily accessable, discreet and leaves surfaces clutter-free. Clear shoe pockets are also available, should you need to store smaller items.

 shoe organisers 400

[Source: catrionaarcher.com]


#6  Maximise your Storage

Does your open and closed storage maximize the space? By simply adjusting the height of our shelves to work exactly at the right height required for the items on them, allows for extra shelves to be added and even more surface-clutter to be removed!


#7  Think Vertically

It’s amazing how much wall space is underused. The trick is to use one wall as the focal point in the room and leave another full wall empty, to give the room breathing space. Here, a simple mesh grid from a building merchants holds everything from pictures to scissors, through paper clips and S-hooks.

 Vertical Storage 500

 [Source: www.stilinspiration.blogspot.se]


#8  Address your Wardrobe

There’s a saying… “We wear 20% of our wardrobes 80% of the time”. We all know that tastes change over time, as does our body shape! The only way of really tackling the wardrobe and drawers is by putting like-with-like together (all jeans, all t-shirts etc.) and get a realistic idea of what you actually have. Setting aside a short, pre-set amount of time with an alarm clock (and a trusted friend if required) is the best way to make a start… I find 1 hour does the trick for the initial session. Remember: You don’t have to do it all in one go!

 

#9  Bulldog clips and Velcro

Is there anything these two bad-boys can’t do? Here is an ingenious way of using bulldog clips to organise office wires. I have also used bulldog clips to hold vinyl record covers as art-work on a living room wall (see my website gallery). Velcro is a great way of keeping items/wires off the floor and maximizing storage space on the side/bottom of a piece of furniture. Most Hardware stores now sell velcro and hooks on a glue-free, removable backing.

 

bulldog clips 500[Source: catrionaarcher.com]

 

#10  Use it, Mend it or Lose it!

A final note… An item that served a purpose in the past becomes clutter when it no longer serves a purpose for your present and future. Mend, re-sell, organise a Swap Shop with friends, advertise it on Free-cycle.org or donate unwanted items to Charity. The satisfaction of a de-cluttered, well organised space is so rewarding and works on so many levels in improving our lives. But letting go of our attachment to certain items and allowing someone else to benefit from it is, I think, the best incentive of all.

Best wishes
 
Catriona x
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Thank you so much Catriona for sharing your tips   I’ll definitely be putting them to good use this weekend!

For full details of Catriona’s services, check out her website. You can also connect with her on Twitter @catrionaarcher.

Are you planning on a Spring clean?
Do you have any of your own ‘tried and tested’ tips?
If so, I’d love to hear them!

Have a great weekend everyone! xx

Valentines Chocolate Cookie Crunch Hearts (Dairy-Free / Vegan)

Today I’d like to share one of my favourite home-made chocolate treats – Chocolate Cookie Crunch Hearts. They are so delicious, yet simple to make. They contain just THREE ingredients! ✨ They are perfect for sharing with loved ones on Valentine’s Day. Head below to see how I make them.

Continue reading “Valentines Chocolate Cookie Crunch Hearts (Dairy-Free / Vegan)”

Lemon Water, Fruit Juice and their Effects on Teeth

A couple of years ago, I decided to switch my first drink of the day from coffee to something a little more gentle. The coffee was proving too harsh on my empty stomach, leaving me with an uncomfortable ‘racy’ feeling. On the internet, I came across numerous health websites describing warm water and lemon as ‘the perfect morning drink’ because of its associated health benefits, including its ability to cleanse our systems, flush out toxins, stimulate digestion, reduce inflammation and boost the immune system.

Warm Water and Lemon

 Photo Source: 16 Health Benefits of Drinking Warm Lemon Water

So I made the switch from coffee to warm water with a slice of lemon, and my stomach was thankful …  However, what I didn’t realise until very recently was the damaging effect that this seemingly gentle drink can have on teeth.

About a year ago, M switched his morning drink to warm water and lemon too. Unfortunately, at his latest dental check up, the dentist was shocked by the extent of enamel erosion to his teeth. This damage has only happened in the past twelve months, and the dentist suspected that the culprit was the lemon water!

The dentist explained that the acidity in lemon softens tooth enamel and can cause erosion. If we brush our teeth soon after consuming the drink, the enamel is still soft and can easily erode. This enamel can never be replaced. When it’s worn away, it exposes the underlying dentin (making the teeth look hollow and yellow) and can cause sensitivity and cavities.

M has little time in the morning before he heads to work, so he’s likely to be brushing his teeth within 15 minutes of finishing his breakfast i.e. when the enamel’s still soft from the lemon water :/

The dentist gave us a few tips on how to minimise the risk of enamel erosion from acidic drinks…

  • Don’t brush your teeth for at least half an hour after the drink (many dental websites suggest it’s best to leave an hour before brushing)
  • Rinse your mouth out with water
  • Brush your teeth gently
  • Use a straw to limit the drink’s contact with the teeth
  • Chew sugar-free gum (this stimulates saliva which helps to neutralise the acidity)
  • Drink water frequently during the day to help wash away acid and prevent a dry mouth (as saliva is needed to neutralise the acid)
  • Try to limit acidic drinks to meal times only, to give the mouth a chance to restore to its optimal pH level (the dentist drew a graph to illustrate this point to me, which was helpful indeed!)

Since it has such a severe effect on teeth, M and I have decided to ditch the warm water and lemon altogether, and we now drink a cup of herbal tea instead. To be honest, I’m enjoying this as much as the lemon water, and my stomach has been fine too!

Herbal Tea Health Benefits

Photo Source: Herbal Tea Benefits

While lemon has one of the highest acid contents, it’s worth bearing in mind that other fruit juices and soda drinks are acidic too.

This issue of enamel erosion got me thinking about the amount of fruit juice that Lil’ L drinks. Typically, he’s been drinking a glass of juice with his breakfast, plus a carton of juice with his lunch. After our main meal, we usually make a fruit smoothie too (using whole fruits and non dairy milk/yoghurt).

In addition to the acid, there’s a large amount of fructose in fruit juice too. There’s been a lot in the media lately about the excessive amounts of sugar we’re consuming and how it’s affecting our health. Before, I’d only really been concerned about ‘added sugar’, but too much of any sugar can be harmful to us.

This past week, I’ve made a couple of changes to Lil’ L’s juice consumption:

  • In the morning, he has a glass of orange juice (fortified with calcium) with his breakfast. I make sure he has breakfast at least half an hour before he brushes his teeth.
  • The carton of juice in his lunchbox has been replaced with water. At the moment, he doesn’t like taking fresh fruit to school, so I make sure that his lunch contains vitamin-C rich vegetables instead (like red pepper) to aid the absorption of iron.
  • Fruit smoothies are now drunk with a straw

For now, I’ve been using a plastic straw which I rinse out immediately, but I’m on the lookout for a quality, reusable straw. You can buy reusable straws in so many different materials these days, including glass, stainless steel, silicone and even bamboo!

I’m also planning to get a straw cleaner, so I can make sure the straws are thoroughly cleaned out.

Next on the ‘to find’ list is a good quality, small size, eco-friendly water bottle that fits in his lunch bag and won’t leak. Now that could be a tall order. Any recommendations will be very gratefully received!

Maple Glazed Nuts

Today I have a delicious treat for you that takes only five minutes to prepare…

Maple Glazed Nuts

Mapled Glazed Almonds, Pecans & Walnuts

These taste SO good! And they’re packed with lots of nutty goodness.

I’ve just made a fresh batch as a treat for Lil’ L and his friend when they get home from school.  I’m also going to bag some up for Mark to take out on his mountain bike rides this weekend.

As well as making a great post-school and exercise snack, they’re also the perfect snack to munch on at work to keep your energy levels up.

Be warned though, they are addictive and they will test your will power!  If (like me) you’re tempted to devour the whole lot in one go, I suggest bagging it up into individual size portions and hiding them.

Here’s how I make them..

Hands-on time: 5 minutes    Cooking time: 5 minutes
Ready in: 8 minutes

Ingredients

  • 2 cups of nuts (I use a mix of raw walnut halves, pecans and whole roasted almonds*)
  • 4 tbsp maple syrup (I use Clark’s Original Maple Syrup, which is a mix of maple and carob syrup. It tastes great but is much cheaper than pure maple syrup)
    sea salt, optional

* You will often find that nuts such as almonds, cashews and peanuts are cheaper in Asian grocery stores or in the World aisles of large supermarkets.  Currently, a 750g bag of Aasani Almonds costs £5 in Tesco.

Method

1.  Preheat a dry frying pan (skillet) on a medium-high heat.

2. Add the nuts and dry fry for 2 minutes, stirring continuously.  Add the maple syrup and continue stirring for about 3 minutes, until the nuts are fully coated and the syrup has caramelised and become very sticky.

3. Space out the nuts on a piece of non stick baking paper.  If you like the sweet and salty combo, lightly sprinkle the nuts with salt as soon as they have left the pan.  As they cool, the nuts will firm up, become shiny, and not sticky at all.  Store in an airtight container in a cool, dry place.

Mapled Glazed Nuts

Have a wonderful weekend everyone 🙂  xx

Vegan Lemon Drizzle Cake (Dairy-free / Egg-free)

What colour do you associate with Spring?

For me, it has got to be yellow ♥ 

Everywhere I look at the moment, I’m seeing this beautiful, fresh colour.

In my garden the yellow primroses are in bloom…

Crocuses & Primroses

as are the sweet little narcissus.

Narcissus

It won’t be long before the daffodils are in full bloom too 🙂

Daffodils

As well as being the colour of spring, yellow also happens to be my mum’s favourite colour

Here in the UK, it’s Mother’s Day on Sunday.  I haven’t seen my mum since Christmas so I’m really looking forward to spending the day with her.  Inspired by her favourite colour, I’ve chosen to bake a Lemon Drizzle Cake to give her on Sunday as a little home-made treat.

With its light texture, zingy citrus flavour and flecks of bright yellow zest, I think this is the perfect cake for this season.

Vegan Lemon Drizzle Cake (Dairy Free / Egg Free)

Since I’m giving this cake as a gift, I haven’t ‘healthified’ it to the extreme (I’m sure my mum will appreciate that 😉 ).  However, it is free from dairy and eggs, so will be suitable for anyone with those allergies.

To make the cake super zingy and moist, once it was cooked I pierced it all over with a toothpick and drizzled over the juice from a freshly squeezed lemon mixed in with a couple of tablespoons of granulated sugar (which gives the top of the cake a great, crunchy texture).

Vegan Lemon Drizzle Cake (Dairy Free / Egg Free)

Just in case you fancied trying it for yourself, here’s how I made it:

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Serves 8 -10
Hand on time: 15 minutes    Ready in: 2 hours

Ingredients
200g / ¾ cup + 3 tbsp unrefined cane sugar (e.g. golden caster sugar)
2 TBSP maple syrup (or maple blend. I use Clarks Original).
70ml / ⅓ cup organic rapeseed (canola) oil (or other neutral-flavoured oil, like sunflower oil)
240ml / 1 cup soya milk
2 tsp apple cider vinegar
30ml / 2 TBSP freshly squeezed lemon juice
zest of 2 unwaxed/organic lemons
250g / 1¾ cups plain (all purpose) flour
2 tsp baking powder
¼ tsp salt

Drizzle
2 TBSP freshly squeezed lemon juice
2 TBSP Demerara (or turbinado) sugar

Method

1. Grease and line a 2lb loaf tin with non-stick baking paper (or use a non-stick loaf liner).  Preheat the oven to 190c (170C fan) / 375F.

2. In a mixing bowl, whisk together the sugar, syrup, oil, milk, vinegar and lemon juice using a balloon whisk until fully combined. Stir in the lemon zest.

3. Sift one third of the dry ingredients (flour, baking powder, salt) into the bowl and whisk by hand to combine. Repeat with the remaining two thirds, whisking each time.

4. Tip the mixture into the prepared tin.  Place on the middle shelf in the oven and bake for 50 minutes, or until a skewer inserted into the middle comes out clean.

5. Meanwhile, place 2 TBSP juice from a freshly squeezed lemon in a small bowl with the Demerara sugar.  Stir to combine.

6. When the cake is baked, remove from oven and pierce all over with a toothpick or skewer.  Spoon the lemon drizzle evenly over the top of the cake.  Allow to cool in the tin for at least an hour (it will firm up as it cools) then transfer to a wire wrack.

7. Once completely cooled, slice and serve or transfer to an airtight container. The cake will keep up to a week in the  refrigerator.  It also freezes well.

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Have a wonderful weekend everyone


READER REMAKES ❤️

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Vegan Hot Cross Buns (Dairy free, Egg free)

With Easter fast approaching, we have officially entered hot cross bun season.  I adore these sweet, fruity, spiced buns.  How about you?  Are you a fan?

While the supermarket shelves are laden with hot cross buns this time of year, I prefer to bake my own.  That way, I get to make them dairy free, cut back on the sugar and fat content, and pack them with fruits and spice. 🙂

Hot Cross Buns (Vegan / Dairy Free / Egg Free)

Baking your own hot cross buns is not as difficult as you may think.  While it seems like a long process, it only takes around 30 minutes hands on time.  For the majority of the time the dough is resting!

As an added bonus, if you make your own, you will be rewarded with the most amazing scent of freshly baked buns with hints of fruit and cinnamon spice wafting through the house.  Believe me, it is so good!

While hot cross buns are normally made with strong bread flour, I prefer to use plain (all purpose), which gives a more tender texture.

Hot Cross Buns Collage (Vegan / Dairy Free / Egg Free)

Here’s how I make the Hot Cross Buns…

[print_this]

Hands on time: 30 minutes    Resting time: 1¾ hours
Cooking time: 20 minutes

Makes 15 medium or 12 large buns

Ingredients

Dough
250ml / 9 oz / 1 cup soya milk (or other non dairy milk)
1 tsp fast action / easy bake yeast
2 tbsp sugar
2 tbsp neutral flavoured vegetable oil, such as rapeseed (canola)
500g / 17½ oz / 3½ cups plain (all purpose) flour
1 tsp salt
4 tsp mixed spice
100g / 3½ oz / ½ packed cup sultanas or raisins
100g / 3½ oz / ½ cup Italian mixed peel
Finely grated zest of 1 organic/unwaxed orange
85ml / 3 fl oz / ¼ cup freshly squeezed orange juice (or other fruit juice)

Crosses
3 tbsp plain (all purpose) flour
2 tbsp water

Glaze
2 tbsp sugar
2 tbsp freshly squeezed orange juice (or other fruit juice)

Method

  1. Gently heat the milk until it is lukewarm.  Remove from the heat and whisk in the yeast and sugar.  After a couple of minutes the yeast will start to froth.
  2. In a large bowl, mix together the flour, salt, spices.  Stir in the sultanas, citrus peel and orange zest.  Make a well in the centre of the dry ingredients and stir in the oil, yeast milk mixture, and orange juice.  Bring together the ingredients using your hands.  The dough should be soft and sticky.  Depending on the type of flour used, you may need to add a little more liquid.
  3. Turn out the dough onto a lightly floured surface and knead for 5 minutes or so, until the dough is smooth.  Place the dough in an oiled bowl, cover with a damp tea towel or oiled cling film (plastic wrap) and leave in a warm place for an hour or so until it has doubled in size.  If your house is cool (like ours), cover with oiled foil and place in the oven at 40C / 100F for an hour.
  4. When the dough has risen, knead for a further 10 minutes then divide into 12 or 15 equal size balls.  To ensure that the buns are exactly the same size and bake evenly, I weigh the dough.  My dough tends to weigh about 1.125kg, so I tear off 75g for medium size buns.  Roll the dough into smooth balls and evenly space out on a large baking tray (28 x 40cm / 10 x 15”) lined with non stick baking paper.  Cover with the damp tea towel, oiled cling film (plastic wrap) or foil and leave in a warm place for 45 minutes or so, until they have risen.
  5. Heat the oven to 200C (190C fan) / 400F.
  6. To make the crosses, mix 3 tbsp plain (all purpose) flour with 2 tbsp water to form a thick paste.  Spoon into an icing bag with a thin nozzle (or a plastic freezer bag and snip the corner).  Slowly pipe along each row of buns, then repeat in the other direction.  Place in the oven and bake for 20 minutes on the middle shelf, until golden brown.
  7. To make the glaze, gently boil the sugar and fruit juice in a small pan for about 5 minutes until it starts to thicken into a syrup.  Brush over the buns while they’re still hot.  Allow to set before serving. These buns are most delicious served warm or toasted.
  8. The buns will last 2-3 days in an airtight container.  They also freeze well.  I tend to slice them in half before I freeze them so that they can be toasted without the need to defrost first.

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UPDATE EASTER 2017
It’s been three years since I posted this recipe and it’s great to hear that people are still finding it useful! I’ve loved seeing all the pics you’ve been sharing on social media, so thank you so much for tagging me! Check out these beauties, that @jameesarah shared on Instagram (you can check out Jamee’s feedback in the comments section below this post).

MORE READER REMAKES ❤️

@rebekah135

@plantbased_daria

Back in 2013 when I shared this recipe, it was really difficult to find vegan hot cross buns in UK supermarkets, so I made them myself. Here we are in 2017, and vegan-friendly hot cross buns are available in practically every UK supermarket. Times sure are changing!

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Hot Cross Bun Loaf