Make your OWN Gesso!

Here is a great recipe for making your own gesso-very inexpensively!!!

LARGE BATCH
1 cup of white school glue
3 cups of water
6 cups of baby powder
Acrylic paint for coloring

Mix the glue and water together so blended-then add in the baby powder one cup at a time and stir
Put into a jar ( i add plastic wrap under the lid)

SMALLER BATCH

1/2 cup of glue
1 1/2 cups of water
2 1/2 cups of baby powder
Acrylic paint
MIX glue and water first and then add powder 1/2 cup at a time

Store in a clean jar
Picture 504

 

 

 

 

 

 

Sweet Potato Brownie

Saturday, 28 February 2015, 18:40 | Category : kelly donovan, knittingandthings, RECIPES
Tags :

sweet-potato-brownies-015

THIS is a fantastic recipe for a healthy version of a brownie. I make these weekly for us to have a treat. If you try it-please let me know how you liked it!!!

Ingredients-
1-medium sweet potato
1/3 cup coffee (optional)
1/3 chocolate chips (I use dark)
2 TBS butter -melted (CAN USE VEGAN BUTTER)
2 eggs (or egg substitute) I have used soaked flax seeds as replacement
1/2 cup brown sugar
1/2 cup flour
1/2 tsp baking powder
3/4 cups cocoa powder (UNSWEETENED AND THIS CAN VARY)
1/2 tsp salt
MINI cupcake pan or 5×7 cake pan

Bake your sweet potato for 5-8 minutes depending on the size-in the microwave (you can bake in oven as well but adapt the time)
Once it is done-leave cool for 5 minutes and then remove the skin and take the flesh into a bowl and mash
YOU can put this in a kitchen aid to mix the mixture
Mix all the dry together (flour, brown sugar,baking powder,cocoa powder and salt)
(IF using coffee- add the chips to the coffee to melt)
Combine your wet ingredients together (sweet potato-coffee and chips-butter)
Mix all together until well combined. You can bake this in a muffin tin which would be for about 8 minutes-OR in a cake pan until a tooth pick comes out clean (about 20 min)

NOW FOR TIPS!
I cut back the coffee and the cocoa powder to make not so rich tasting-I also emit the coffee and only use the chips. Sometimes I will melt half of them and then add the rest of the chips whole to add texture. You can see it is easy to adapt to whatever lifestyle you have.

In place of the eggs you can use flax seeds steeped in hot water. The package will have directions on how to do that. It is equally as delicious..a bit denser.

I have also used semi sweet and milk chocolate chips-so it is definitely your preference

Roasted Salad Bowl with Quinoa

Thursday, 26 February 2015, 19:22 | Category : kelly donovan, knittingandthings, RECIPES, Tips and Techniques
Tags : , ,

kale-benefits-1

FOR THE SALAD

1 cup quinoa (reg or rainbow)
3/4 Yukon gold potato
1 lb fresh green beans
2 garlic cloves (or more to taste)
1 tbs olive oil
1 cup Kale
3 green onions
3 tbsp Pepita seeds (inside of a pumpkin seed or any nut you like)

SALAD DRESSING

1/4 cup red wine vinegar
1/4 cup olive oil
2 tsp dijon mustard
1/4 tsp salt
1/2 tsp pepper

Preheat oven to 400F

Place the chopped potatoes, green beans, and garlic cloves (leave the peel on) onto the baking sheet. Toss with the oil and season with a generous amount of salt and pepper. Spread into an even layer.

Roast for 15 minutes, remove from the oven and flip, and continue roasting about 10-20 more minutes until the potatoes and beans are tender and golden.

Meanwhile, cook the quinoa by adding the quinoa into a medium pot along with 1.5 cups water. Bring to a low boil, reduce heat to medium-low, cover with lid, and cook for 13-17 minutes until the water is absorbed and the quinoa is fluffy.

Prepare the dressing by whisking the dressing ingredients together in a small bowl. Set aside.

Chop the kale and green onions.

When the vegetables are finished roasting, remove garlic cloves and set aside. Spoon the potatoes and beans into a large serving bowl. Stir in the quinoa and the other chopped vegetables.

Finely chop or mash the garlic. Whisk the garlic into the dressing until combined. Pour all of the dressing onto the vegetables and toss to coat.

Season with salt and pepper to taste and serve immediately.

TIPS- Leftovers can be reheated in a saucepan with some oil and the salad will keep in the fridge for a few days

Use whatever type of Kale you like

Use brown rice if you do not like or have quinoa