This is how I start out every chia seed pudding. Time is of the essence. Preferably the chia seeds should soak overnight.
- 2 dl of any nut milk, oat milk or rice milk
- 3-4 tbsp chia seeds
In April we discovered we had mold in the house all across the ceiling facing north. From our previous learnings of the first floor we had to redo the outer walls because they did not have the proper insulation. Moreover, the ventilation system was wrongly installed. This meant we would need to peel off pretty much the entire inside of the top floor and redo major parts of the rest of the house. We decided together with our architect to install new and bigger windows and doors all around the house. At this point we also redid the electricity, installed spot lights in the kitchen and hallway ceilings, took down the previous fireplace and finally got the steal beam for the kitchen ceiling delivered.
- 2 dl oat milk
- 2 frozen bananas, in pieces
- 2 tbsp chia seeds, soaked overnight
- 2 tsp agave
- 1 tbsp almond butter
- a dash of ground turmeric
Soak the chia seeds overnight in the milk you are going to use. Then, the following day, blend all ingredients together in to a wonderful smoothie. 🙂
Some days I like to make my smoothies thicker and sweeter than I normally would. Certain days demand an ice cream like smoothie, maybe also topped with homemade crunchy granola (upcoming recipe), on the sofa watching Bored to Death for the fourth time. 😉 I promise, it is that good.
A mould made in simple and easy to use knead silicone of a wall mounted emergency break button at school.
The day when I made this casting I really needed an emergency break. I am happy that I made one for myself. 😉
These paintings are made on old cupboard doors. As I did not have linseed oil I used regular cooking oil. Years later they are still a bit sticky, but it doesn’t really matter. 🙂