products I am still using and which new ones have become favorites.

I’m still using the Bio Baba Re-Usable nappies every day. Only at night have I started using Moltex Öko disposable diapers.

I started using Jackson Reece Fragrance free wet wipes recently. Not that there was anything wrong with the Pure Beginnings wet wipes, I just prefer the fragrance free option.

So here’s a few of the products I use now:

1. Moltex Öko Disposable Diapers

I use one of these at night as mentioned. So, that is one disposable per day and these are more than 50% bio degradable without any of the nasty chemicals. I found that our little guy wee’s A LOT at night and I had to change his bedding every morning. So, for me, it definitely was the better option.
Everyone might not need to do this, as I am sure the cloth diapers can work for some kiddies at nighttime.

2. Oh Lief Bum balm and Baby Wax

I absolutely love these balms. Itai developed some mild eczema on his body. I started using the baby wax and within a week it was gone! And hasn’t come back either. It has a lovely lavender fragrance that also relaxes him before bedtime, which is great ☺. I don’t need to use the bum balm much as he hardly ever develops a rash (thanks cloth diapers!), but when I do, it’s only needed once and the rash disappears.

3. Oh Lief Baby Wash and Shampoo

This wash smells lovely and is gentle enough to use from head to toe, and it’s not only for babies, the whole family can use it.

4. Organic Coconut oil

I still use the coconut oil on him, but mostly on his hair now. He has extremely curly hair and the only time I brush it is when washing. I then put a bit of coconut oil in to help prevent tangling.

5. Lavender and Eucalyptus Essential Oils

He has an air purifier in his room that seems to serve a dual purpose. Providing ambient noise which drowns out our noise and purifying the air
I generally put a couple drops lavender essential oil in at night to help him calm down and sleep. But when he’s got a bit of a runny and blocked nose I will put Eucalyptus oil in instead.

This helps clear his nasal passages and kill germs. You can also put a drop on the mattress or bedding, being careful not to get it on the babies skin.

6. Bamboo Kiddies Toothbrush

Unlike most kids, I hear, he loves brushing his teeth. He has about 12 now! With the bamboo toothbrush I don’t need to worry about him chewing on plastic and ingesting bad chemicals. I also don’t need to worry about another toothbrush going to the landfill; I can just throw this one on our compost heap. And that’s what I need…. Fewer things to worry about.

7. Pure Beginnings Berry Children’s Toothpaste

I haven’t tasted it, but it sure looks like this toothpaste tastes great. Itai will eat the stuff if he was allowed to!

8. Raisins

This guy loves to eat! And as we don’t give him sweets, raisins come in very handy as a snack. They’re filled with iron, which is great because we are vegetarian. We just make sure he eats them well before bedtime so he has time to get rid of all that energy they give him!

9. Bio Bleach

I use Bio Bleach for soaking his nappies and bedding once every week or so. White nappies and liners just do not stay pretty and white by themselves and this product works wonders.

10. Laundry Gel

I must be honest; I don’t really stick to a specific brand here. My two favorites are the Earthsap laundry gel and the Better Earth conditioning laundry gel. I use both on his nappies clothes and bedding and have had no adverse effects.

The post 10 Natural Baby Products You Can Use With Peace Of Mind appeared first on Greenlove.

is no excuse not go vegan. Two ladies who

The post O’ My Goodness – Amazing Vegan Food appeared first on Greenlove.

The subtle taste of the polenta and spinach hugs your taste buds

like a big snuggly bear while the zest of the grilled balsamic tomatoes tantalizes your senses and makes this dish a culinary magic carpet ride. Enjoy this vegetarian recipe with one of our favorite red wines, which just so happens to compliment this dish quite aptly, Stellar Organic's Merlot.

So here's the lowdown:

Ingredients:

To serve 4 you’ll need:

For the Polenta:

• 1.5 cup organic polenta
• 2 cups vegetable stock
• 1.5 cup organic milk (organic soy milk for a vegan option)
• 1.5 cup water
• 100g Gruyere cheese grated (2tblsp nutritional yeast for a vegan option)

For the spinach:

• 200g raw spinach chopped
• 2 small onions chopped
• 3 cloves garlic chopped

For the tomato:

• 200g fresh organic cherry tomatoes
• 3tblsp olive oil
• 2tblsp balsamic vinegar
• 3tblsp tomato paste
• 1tsp organic sugar
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Salt and pepper to taste

Instructions:

Pour the vegetable stock, milk and water into a big pot and bring to the boil.

While waiting for the liquids to boil, slice the cherry tomatoes in halve. Pour over olive oil, balsamic vinegar, tomato paste and sugar. Stir through and place under En l’espace de deux mois, un mysterieux joueur base en Suede, evoluant sous le pseudonyme "Isildur1", mit en ebullition la planete poker . grill in oven. Check on them every now and then. When they start to blacken on top, stir them around a bit to get even grilling on all tomatoes.

As soon as the liquid starts to boil, add a pinch of salt and polenta. Stir. Turn down heat and leave to simmer for 15 – 20min, stirring regularly.

Now you can fry the chopped onion

and garlic with a little olive oil. Fry till golden brown. Add the spinach and fry until just wilted.
As soon as polenta is thick and creamy, add the spinach and onion mixture and grated cheese (or nutritional yeast for the vegan version). Mix well. Spoon into bowls with tomato mixture on the side.

Buon appetito!

The post Polenta with Balsamic Tomatoes and Spinach – Vegetarian Recipe appeared first on Greenlove.

in a lovely white wine, cream and mushroom pasta.

To serve 4 you’ll need:

• 4 cups whole-wheat organic pasta (I used penne)
• 5 cups water
• 2 small onions, chopped
• Sprig Spring onion, sliced
• 2 large garlic cloves, chopped
• 300g mixed wild mushrooms, sliced
• 200ml cream
• Half cup white wine (I used Stellar Organics’ Chardonnay)
• Half cup organic vegetable stock
• Salt & pepper to taste
• Olive oil
• Fresh basil and grated Gruyere as garnish

Instructions:

Pour 5 cups water in a large enough pot and add a squirt olive oil and pinch of salt, bring to the boil and add pasta.

While the pasta is cooking, pour some olive oil in a large pan, add the chopped onions and fry till they just start to turn brown. Add the sliced mushrooms and fry for about 5min. Now add the chopped garlic, and fry about a minute longer.

Add the white wine, let simmer for 5 min until the wine has reduced by about half. Add the stock and simmer for a couple of minutes. Now add the cream and the sliced spring onion, turn the heat down and simmer until sauce start to thicken a little.

Note: Be careful not to leave the cream on the heat for too long, it will start to separate and become oily.

The pasta should be just about done now, take off heat and rinse in colander. Add pasta to sauce pan. Grind salt and pepper over, mix through and serve with some chopped basil leaves and grated Gruyere cheese on top. (I use Gruyere because I have yet to find a Parmesan without animal rennet)

Enjoy with a glass of that lovely Chardonnay and side salad.

The post Delectable Wild Mushroom Cream Pasta appeared first on Greenlove.

those stew and soup recipes. This is a vegan stew, adapted from my mum’s carrot stew. It was one of my favourite dishes growing up.

To serve 6 you’ll need:

• 6 large carrots, sliced
• 5 medium potatoes, cubed
• 4 large onions, diced in big chunks
• 400g Red kidney beans (soaked overnight)
• 4 bay leaves
• Salt and pepper to taste
• Garlic grinder
• Coconut oil for frying
• Olive oil

Instructions:

Use a large saucepan and fry

the onions until brown. Add a third of the soaked beans. Now layer the potatoes and then the carrots on top. Add salt and pepper to taste (I like to use ground pepper, not fine) and bay leaves.

Add about two cups off water and simmer on medium heat until almost cooked dry. This takes about 40min. Do NOT stir; otherwise you will end up with a mushy stew. And you want the onions and beans to stay at the bottom till the end.

While waiting for the stew, boil the rest of the beans for 5 minutes. Remove from water. In a frying pan, spoon some coconut oil and add the beans. Grind pepper, salt and dried garlic. Fry until they start to turn a bit crispy, only turning them once or twice.

When the stew has cooked dry, dish up and spoon the fried beans over.

I serve it with organic brown rice and a splash of organic live oil.

The post Warming Vegan Carrot Stew appeared first on Greenlove.

For 4 Patties you’ll need:

• 410g can organic chickpeas / 400g soaked and cooked chickpeas
• half Tsp whole coriander
• half Tsp cumin
• ground dried garlic
• 6 Tblsp Tapioca flour
• Salt and pepper to taste
• Add a little water if the batter looks to dry

Note: I like to add a little pinch of chili powder, but that’s your choice.

For the tomato relish you’ll need:

• 1 big onion, sliced thinly4-5 tomato’s
• Tsp Organic sugar
• I add one fresh chopped cayenne chili, but it depends how hot you like it
• 30ml white wine
• Salt and pepper and garlic to taste

For the rosemary potato’s you’ll need:

• 5-6 organic potatoes
• Couple sprigs rosemary
• Ground dried garlic
• Salt and pepper to taste
• Olive oil

Instructions:

First mash the chickpeas with a fork till fine, but leave a little bit of chunky texture. Then mix in all the other patty ingredients together. Put batter in fridge for about 15-20min.
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In the meantime, boil the potatoes till tender, but still firm. Then slice them in 5ml thick slices.

Oil a large oven pan well with olive oil. Pre-heat oven at 240 degrees Celsius.

While waiting for the potatoes and batter, start on the tomato relish.
Fry the onions with a little olive oil till golden brown, add sugar and caramelise. Now add the chili, chopped tomato white wine, salt and pepper. Let simmer for 10-15min.

Pack the sliced potatoes on prepared oven dish, leaving space for the patties.  Grind over salt, pepper and garlic. Sprinkle with rosemary twigs. Spoon the patty batter on the oven dish and flatten into patty shapes. Put into pre-heated oven. Leave for about 15min and turn over potato slices. Now sprinkle the other side with salt, pepper, garlic and rosemary. Also carefully turn the patties with a spatula and return to oven for another 10-15min.

Check to see if potatoes are golden brown and soft inside. Then you’re done.

Dish up with salad leaves and avocado slices on a healthy bun and potato slices on the side. Enjoy!

The post Chickpea Vegan Burgers with Tomato Relish and Rosemary Potatoes appeared first on Greenlove.

Ingredients to serve 4:

• 350g Large Zucchini sliced thin
• 2 Large carrots grated
• Quarter green pepper diced
• 2 Onions chopped
• 15 large spinach leaves
• Hand full of fresh basil leaves, chopped. Or 2 tsp dried basil
• 2 cans / 15 large fresh tomatoes
• 1tsp Organic Sugar
• 1 tblsp organic balsamic vinegar
• Himalayan Salt & Pepper
• Organic
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  Olive Oil for frying

White Sauce:

• 2 tblsp odourless coconut oil
• 2 tblsp tapioca flour
• 1tsp nutritional yeast
• 2 cups organic soy milk

Instructions:

Pre-heat your oven at 240 degrees Celsius.

Slice Zucchini length wise in very thin slices (I used a peeler to do this).

Lay on flat baking dish and sprinkle with salt to draw out the moisture.

Leave for about 15 min.

In the mean time, fry the chopped onions with a little olive oil in a large frying pan. When golden, add diced pepper and grated carrots. Fry some more.

Add the tomatoes, sugar and balsamic vinegar and simmer for about 30min. Add chopped spinach leaves and simmer until wilted. Add chopped basil leaves and take off heat.

White sauce:

Melt coconut oil in saucepan, add tapioca flour and whisk until well mixed. Add milk little by little stirring all the time. Keep stirring on low heat for about 10min, and then add the nutritional yeast. Take off heat. (Note: the white sauce should be pretty thick, unlike traditional lasagna)

Drain all the water of the Zucchini and place on grill for about 5 min each side until they start turning brown.

Now layer the lasagna: white sauce, zucchini, tomato sauce, zucchini, white sauce….. ending with white sauce. Sprinkle with a little bit of nutritional yeast and smoked paprika if you like.

Bake for about 30minadobe creative suite download

Be careful of adding additional salt as the zucchini will already be very salty.

The post Gluten-Free Vegan Lasagna appeared first on Greenlove.

Chocolate fondant is one of my all time favorite desserts. The other night the craving struck and I resolved to make my own. Since I’m trying to cut out eggs and dairy as much as possible I tried to find a vegan chocolate fondant recipe on the inter-google-webs. No such luck.

So here is my own

‘modified’ vegan chocolate fondant dessert recipe. It worked out a charm, even if I have to say so myself. Psst… can you hear me patting my own back?

Ingredients for 2 portions:

• 1 Big or 1.5 small ripe bananas, blended smooth
• Half medium avocado, blended smooth
• 2 Teaspoons Organic Cacao, for dusting
• 1 Slab 88% Dark Honest Chocolate
• 60g Organic Brown Sugar
• 50g Plain Flour
• Hand full of sliced Almonds

Instructions:

Heat the oven to 200 degrees.

Prepare 2 large ramekins with coconut oil, about 7.5cm in diameter and dust liberally with the cacao.

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Slowly melt the chocolate over a double boiler, taking care not to burn it. When melted, take of heat and stir in the blended avocado. Stir until smooth.

Use a mortar and pestle to grind the sugar till fine, almost like caster sugar. Then use an electric mixer to mix the sugar and banana well. Add the chocolate mixture and beat some more. Sift the flour onto the mixture and fold in carefully.

Divide the batter between the 2 ramekins and bake for ±14 minutes.

While baking, heat a heavy bottom pan and ‘fry’ (without oil) the sliced almonds till golden brown.

When done, turn the chocolate fondant out on to warmed plates and sprinkle over the almond.

If you like you can serve this vegan chocolate fondant dessert with vegan banana ice cream. Double the pleasure. Half the guilt.

The post Vegan Chocolate Fondant Dessert Recipe appeared first on Greenlove.

If you think vegans have drawn the short straw when it comes to tasty treats and desserts – then think bananas. Not only is this vegan dessert creamy and tasty but you also get all the benefits this miracle food offers.

This shockingly simple recipe, if I can call it a recipe at all, is simply this. Take a couple of ripe bananas and break them into pieces. Put them in a bucket in the freezer for about 3 hours. When frozen, take them out and blend till smooth. You can add dash of soya milk or water of the blender starts blending air.

Now, the moment of truth. Prepare yourself for the delight. Just eat it.

Tip: I generally have a supply of frozen banana’s in the freezer for when the craving hits. You can get creative and add nuts, honey, chocolate bits or anything you can think of. It’s your dessert. Try adding vanilla pods too.

So there you have it. Unbelievable creamy vegan banana

ice cream dessert.

The post Creamy Vegan Banana Ice Cream Dessert appeared first on Greenlove.

a country like South Africa, it is very important that you work to shield your family from the strong sun rays. Sunscreens play an important role here, but while these products are supposed to work to protect our skin, most of what’s out there isn’t any good at all.

The Good

Badger sunscreens, whose products are sold here on Green Love, have a range of some of the best natural sunscreens on the market. Using the mineral Zinc Oxide as their active ingredient, they consist of certified organic ingredients such as plant oils and beeswax. Because their sunscreens consist only of natural goodness, they are ideal for even the most sensitive of skins.

Two other great natural sunscreen brands are Sunumbra, who use zinc with a combination of interesting ingredients like broccoli sprout extract and eco cosmetics that you can find here.

The Bad

Your average sunscreens, like most commercial products, contain synthetic chemicals that are potentially harmful to your health. Some even say that they can cause an increase of free radicals in the skin, which can damage DNA and develop into cancer. Other side effects can be hormonal disruption.

Another good reason to buy natural is a love of the earth. A recent scientific study showed that several common synthetic sunscreen ingredients can cause harm to certain marine life!

The Ugly

Unfortunately most companies value their bottom line more than the health of their customers, so it is up to you to look out for those ingredients that are potentially harmful.
Here are some of the ingredients organisations like The Environmental Working Group have identified as suspicious;

• Octocrylene
• PABA
• Octyl-methoxycinnamate (OMC)
• Benzophenone-3
• 4-methyl-benzylidene camphor (4-MBC)
• Homosalate

Other ingredients to avoid include:

• PABA: Though uncommon, this ingredient can cause skin reactions in about 40% of people.
• Benzophenone, homosalate, and octy-methoxycinnamate: These three ingredients have shown estrogenic activity in lab tests and can disrupt hormones.
• Parabens: In most commercial
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  sunscreens, parabens may also mimic oestrogen.

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• Padimate-O and Parsol 1789: These have been known to damage DNA when exposed to sunlight.

The post Sunscreen – The Good, The Bad And The Ugly appeared first on Greenlove.