Sunflowers Reach for the Stars

Plant Abundance

An absolute riot is one way to describe Chatelaine Cullinan’s micro-farm in suburban Howick. Sunflowers reach for the stars, purple zinnias are a buzz with bees, brown cucumbers (yes, brown) twirl along fences, plump butternuts climb the walls and chickens cluck contentedly.

r chatelaine zinnias

Riot might conjure up images of disorder, but this is incorrect – Chatelaine knows exactly what she is doing – patterns and colour are what she loves most.

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It is a bit of a surprise to find an unkempt meadow lurking behind an ordinary pre-cast wall, where most neighbours have mown lawn. “We need fodder for the chickens, so we naturalised a bit” Chatelaine tells me “why waste time and energy mowing lawn when the butterflies and birds far prefer a meadow?”

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When she moved into this garden, not that long ago, it was a green desert. Her partner Dave is a farmer, but more of a monoculturalist…

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Pineapple & Ginger Cashew Nut Milk!

Healthy H'ohm'e

Pineapple & Ginger Cashew Nut Milk!

The first time I made cashew nut milk I was knocked in the face with the most smooth, creamy and luxurious textures and flavours, ever. Not only was it delicious, but proved to be very easy to make, just perfection. Simply soak, rinse and blend with purified water. That’s it!

If you are looking for something with a little bit of sweetness, a LOT of flavour and a bit of a ZING, this milk will do the trick!

– 1/4 of a whole Pineapple and a 2 inch knob of ginger (juiced – if you don’t have fresh ginger to juice, you can use a 2 tsp powdered ginger)
– 1/4 cup raw cashews to soak in water (1 hour at least)
– 1.5 cup water (separate from soak water)
– 3 dates or 2 tsp lucuma powder for sweetness (tastes like citrus and maple syrup and has low…

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Kosmos is genade blomme, jy saai nie, plant nie, gee nie water nie maar as jy kyk staan hul langs die pad. So is die Here se GENADE. Sonder dat jy iets doen om dit te verdien, is dit langs jou pad. “Mag jy dit elke dag so raaksien”

Deel die Here se liefde met ander want liefde kosmos niks!

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Hmmmm Factor : The United States and New Zealand conducted secret tests of a “tsunami bomb” designed to destroy coastal cities by using underwater blasts to trigger massive tidal waves.

Family Survival Protocol - Microcosm News

The Telegraph

‘Tsunami bomb’ tested off New Zealand coast

Photo: ALAMY

The tests were carried out in waters around New Caledonia and Auckland during the Second World War and showed that the weapon was feasible and a series of 10 large offshore blasts could potentially create a 33-foot tsunami capable of inundating a small city.

The top secret operation, code-named “Project Seal”, tested the doomsday device as a possible rival to the nuclear bomb. About 3,700 bombs were exploded during the tests, first in New Caledonia and later at Whangaparaoa Peninsula, near Auckland.

The plans came to light during research by a New Zealand author and film-maker, Ray Waru, who examined military files buried in the national archives.

“Presumably if the atomic bomb had not worked as well as it did, we might have been tsunami-ing people,” said Mr Waru.


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Golden Milk

Golden Milk


  • PREP TIME: min
  • COOK TIME: min
  • TOTAL TIME: 0 min
  • YIELD: 1 Serving
  • DIFFICULTY: easy


  • 1 Cup Coconut Milk
  • 1/2 Teaspoon Turmeric Paste
  • 1/2 Teaspoon Coconut Oil
  • Raw Honey or Maple Syrup
  • Pinch of Cinnamon


  1. Heat coconut milk over medium-low heat.
  2. Add turmeric paste, coconut oil and cinnamon. Mix well.
  3. Sweeten your golden milk to your preference. Usually we add about 2 teaspoons of raw honey.
  4. Store leftover turmeric paste in the refrigerator.
  5. You will need to use up the paste within two weeks.

Coconut Milk Yogurt

Coconut Milk Yogurt


  • PREP TIME: min
  • COOK TIME: min
  • TOTAL TIME: 0 min
  • YIELD: 2 Pints
  • DIFFICULTY: medium


  • 3 Cans Full Fat Coconut Milk
  • 1 TBS Grass-Fed Gelatin
  • 6 Ounces of Coconut Milk Yogurt (from previous batch or store bought)


  1. Heat coconut milk in a medium saucepan over low heat.
  2. Heat coconut milk to 180 degrees F. The coconut milk should be hot to touch but not yet boiling.
  3. Sprinkle 1 tablespoon of gelatin over the milk and whisk it in.
  4. Let the milk cool to 110 degrees F.
  5. Whisk in the coconut milk from previous batch or from a container.
  6. Pour mixture into a yogurt maker and allow it to incubate for 12-15 hours.
  7. Refrigerate the yogurt until ready to serve.