Dienstag, 14. März 2017

vegan knitting projects february

So it took some time but here a few pictures of my latest vegan knitting projects.

My first pair of vegan mittens was a challange. It felt like it was much harder to get a even colourwork with cotton yarn.



Organic, fair trade pakucho yarn. I love the colours the texture just everything about this yarn.



I got ask a few times to show more pictures of the back of my colour work. Here a little sneak.
I was so happy with the end result. The yarn was perfect for this project and it was definately not my last lopapeysa with vegan yarn.

My latest project. A pair of socks with beautiful linnen yarn I got from Bettina.
I start to love more and more to knit with only plantbased yarns. Feels like this was a step I had to make for my conscience. I stopped late last spring to eat honey and the only non vegan thing left was to also change the yarn I am knitting with. Very long I used organic or local wool yarn and felt okay with this descision. But with becoming more and more certain and confident in my vegan diet and my motivations, the use of animal fibres for my knitting started to feel wrong.
I choose to live vegan to minimize my impact on harming any other beings, taking advantage and exploit them for my own good and purposes. After working for several years on organic farms and making my bachelor degree in organic agriculture becoming vegan was a step I had to make.
Keeping animals is ALWAYS connected with a descision over the life and death of another being.  Long I had the excuse for myself that animals kept animal friendly and organic have a better life and therefor it is totally fine to consume their meat, eggs, milk, wool, skin etc. But even there we often forget there is no more natural way to live for an animal than to live free. Captivity as animal friendly as it might be called is captivity and often leads to sicknesses and abnormalities. A few very good studies and articles about animal health in organic agriculture you can read in german here.
All sentient beings have the will to live for themselves as much as we do. To be born/ raised and die in captivity means we take the most fundamental right for life away from them.
Plus why using animal fibres when there exist so many beautiful plantbased and even ecofriendly yarns nowadays. For everyone who is too lazy to search for vegan alternatives I really can recommend vegan yarns onlineshop check out those beautiful yarns and those beautiful colour ranges they have! Vegan for the animals, vegan for the planet and vegan for the people!


Samstag, 11. März 2017

vegan "franzbrötchen"

It feels like every country has its own version of cinnamon buns. Even Germany has a version of it that is called "franzbrötchen" besides of the form it is actually nothing else then a classic cinnamon bun.
I had yesterday one of those "I desperatly would like to bake but don't feel like shopping something for it"- days, and luckily we had everything to make some franzbrötchen at home.



dough (makes ca. 20)
  • 45 gr fresh yeast
  • 250 ml soy or nut milk
  • 75 gr vegan margarin
  • 50 gr coconut or organic brown sugar
  • a pinch of salt
  • 350 gr whole grain spelt flour
  • 150 gr unbleached all purpose flour
Mix the vegan milk, margarine and sugar in a pot, heat it up until the margarine is melted and the sugar dissolved. Let it cool down until handwarm ( under 40 °C ) then blend in the yeast.
Mix in a extra bowl the flour, then add the milk mixture. Knead the dough until it is not sticky ( if needed add some more flour). Knead for another 5 minutes. Transfer the dough to a bowl, cover it with a kitchen towel. Let it rest on a warm place in your kitchen for 45-60 minutes. Knead the dough one more time and let it rest for another 20 minutes.
Then take the dough out and place it on a floured surface. Roll it out to a rectangle with ca 8mm-1cm thickness.




filling
  • 80 gr melted vegan margarin
  • 120 gr coconut or organic brown sugar
  • ca. 2 tsp cinnamon or for vanilla flavoured franzbrötchen 1 tsp vanilla powder like this one from Sonnentor ( a must have in the kitchen, I love it) 
Spread the melted margarine on the rectangle. Mix in a bowl the sugar, cinnamon or vanilla powder. Spread it evenly on the rectangle. Roll the rectangle in from the long side so you get a snail form. Slice it in ca. 2 cm wide slices. Then take a wooden spoon and press it down in the center of each slice so you get the typical franzbrötchen form here you can find a great picture instruction on how to do it.
Preheat the oven on 200 °C and place a bowl with water on the bottom of the oven.
Place the franzbrötchen on a baking sheet and let them rest for another 20 min. Coat the franzbrötchen with some vegan milk or melted margarine, give them in the heated oven and bake for 15-20 min until golden brown.
Enjoy them warm or cold!

Samstag, 11. Februar 2017

carrot skin boost

The winter is a hard time for our skin. I feel like I am off and on look pale and tired. The beautiful summer glow and tan is gone and my veins are shinning through my thin skin especially under the eyes. But with enough sleep, water and care you can give your skin a boost to get through those rough winter months.
Perfect for a carrot skin boost, light moisturizer. Like usual this recipe is very easy to follow and your skin will love it. The beta carotene of the carrot oil gives your skin some extra glow and the combination of organic argan oil and jojoba oil gives moisture, helps to regernerate your skin and gives some extra protection during these cold months.

My recipe is made for 50gr. Please make sure to have a super clean working space. I deinfect all my working tools and place them on paper sheets or a fresh towl.
Next to the ingredients you will need a thermometer, spatula, mixing glasses ( you can also use empty jam jars ), cosmetic container and a hand blender, make sure to deinfect those as well. Before getting started wash your hands!

 lipid phase
  • 5 gr argan oil
  • 3 gr jojoba oil
  • 2,5 gr shea butter
  • 0,5 gr 1-hexadecanol, cetyl alcohol ( gives more texture to the moisturizer)
  • 1,5 gr emulsan- methyl glucose sesquistearate ( plantbased emulsifier )
Place the mixing glass in a clean pot filled with water. Give the ingredients for the fat phase in the glass. Stear and let them melt. Heat it up to 70 °C.

The lipide phase before heating it up in a water bath,


water phase
  • 35,5 gr distilled water
  • 0,1 gr xanthan gum ( make sure to get the version that you don't have to dissolve in glycerin otherwise add 1,4 gr glycerin --> mix this in an extra deinfected container ) 
  • carrot oil ( not carrot seed oil! ) ca. 10-15 drops
  • essential oils ( I used 3 drops grapefruit, 2 drops vanilla and 1 droplemon myrtle )
Place another mixing glass filled with the distilled water in the pot. Heat the water up to 70 degrees like the fat phase. Both have to have the same temperature to emulsify. Now give the water phase to the fat phase while mixing with the hand blender. Mix for 4 min on highes level, then add the xanthan and mix for another 1-3 min until you have a white yoghurt alike mixture.

The moisturizer after 4 minutes of mixing.

 Now stear with a wooden spoon until the mixture is hand warm. Now add the carrot oil, I used 10 drops add more for a stronger colour.

The moisturizer after adding the carrot oil.
Fill it in a cosmetic container and let it cool down.When it is cooled down add a few drops of your favourite essential oils  you can also add 0,5 gr rokonsal to preserve it longer.


A close up of the texture of our moisturizer.