Bamboo family on display

 

 

There they are, standing proudly at De Tuinwijzer in Wognum, The Netherlands, waiting for this weekend when they will be admired,  glanced at and talked about. My neighbor Rody van Doorn is taking over this garden design/maintenance company together with his good friend and to celebrate this moment, an open day has been organised at their showroom.  That’s where my bamboo family is hanging out, happily awaiting their new homes. As for me… just enjoying the calm before the storm. “Huh? What storm?”  I hear you think.  Well, that absurd, non-stop ringing of my phone, those emails flooding my inbox and sky-rocketing blog-comments by crowds of excited people, generously offering me their money in exchange for a bamboo-plant-pillar of course!!!

Ohh… you want one too? sure, just send me an email: daanpino@gmail.com

Bamboe tuincentrum Rody

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The Living Matrix – The Science of Healing (2009)

To Anyone who’s interested in alternative medicine/healing, quantum physics and the power of self-healing… I recommend you to take some time, chill out and watch this movie. I found it very interesting and inspiring.

According to www.thelivingmatrixmovie.com: ‘The Living Matrix – The Science of Healing uncovers new ideas about the intricate web of factors that determine our health.  We talk with a group of dedicated scientists, psychologists, bioenergetic researchers and holistic practitioners who are finding healing potential in a wide variety of new places.’

It’s free online, just click here.

Here’s the trailer:

Enjoy!

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Not a solo, not a trio…. it’s a sextet!

Sextet of Bamboo   Sextet of Bamboo   Sextet of Bamboo   Sextet of Bamboo

 

Still enjoying myself, playing with bamboo. Changing the designs everytime. This one can be placed on a terrace as well as in a garden, because it stands up by itself. Planted with heather, succulents and mondo grass. Very low maintenance and even green in winter. If you are interested in any of my crafts, check it out here and send me an email: daanpino@gmail.com

Until then… have a great day!

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Wall mounted Pallet Garden

Finally I got around to experimenting with something I have had on my mind for a few years now: Pallet Gardens!
There’s a lot of video’s on Youtube about it and I just love the simplicity of this concept. Especially, since in Amsterdam there’s pallets lying around left, right and center. So why not use them to green a wall?
Thanks to my sister’s willingness to let me use her shady backyard to play around, I now have my first prototype. This pallet garden only contains full-shade plants and now my hands are itchy to make one for a sunny spot….. anyone keen?

If so…. send me an email:  daanpino@gmail.com

pallet garden nicole     pallet garden Nicole     pallet garden nicolepallet garden nicole

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Whispers of wisdom

forest

As the hustle and bustle
gives way to the rustle

concrete becomes soil
and my tread softens.

As my ears dare to come out of their shells,
no longer ringing with car horns and tram bells,

I can finally hear my own breathing,
rather than someone else’s breath in my neck.

In this forest that surrounds me, the home of many trees,
all I hear is their whispers in every breeze.

No chatter, no rush, no rat race where I stand.
They all huddle together, protecting the land.

Swaying softly to the rhythm of the wind and the rain,
in tune with the earth’s pulses with nothing to loose nor gain.

So what are we fuzzing about and where are we heading to?
When we can stand together,  swaying and whispering like they do.

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Savoury bread

savoury bread

Yep I am going through a bread stage! I am confident it will end at some point, but for now I am very happy to be experimenting almost daily with this recipe. Today, focaccia bread was my inspiration to create this savoury loaf and so I picked rosemary as an additional ingredient. The Green Pharmacy Guide to Healing Foods, (by James A. Duke, PhD) explains that besides being very tasty, rosemary is a rich source of antioxidants. It also helps when you have indigestion and contains anti-inflammatory properties. It calms anxiety and soothes pain, increases immunity and fights pneumonia. The book told me even more good things about rosemary, but these were the things I understood!

INGREDIENTS

sunflower seeds, 1 cup / 135g
flax seeds, ½ cup / 90g(lijnzaad)
sesame seeds, ½ cup / 65g
rolled oats, 1 ½ cups / 145g (havervlokken)
chia seeds, 2 Tbsp.
psyllium seed husks, 4 Tbsp.  (3 Tbsp. if using psyllium husk powder) (In Holland you find this at healthfood stores and pharmacies)
salt, 2 tsp. coarse
capers, 1 Tbsp. (=kappertjes)
olives, 1/4 cup , sliced ( I used green olives but black olives are fine too)
rosemary, 1 Tbsp.
thyme, 
1 Tbsp.
black pepper, 1/4 tsp. , freshly ground
strong tamari, 1 Tbsp.  (gluten-free and sold at health food stores)
coconut oil, 3 Tbsp. melted
water, 1 3/4 cups / 350ml 

DIRECTIONS 1. Combine all dry ingredients in a flexible, silicon loaf pan or use a ceramic oven dish, like I did. I lined it with brown oven paper, so it doesn’t stick to the dish. Stir well. Whisk tamari, oil and water together and add to the dry ingredients, mixing very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it. 2. Preheat oven to 350°F / 175°C. 3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important). 4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

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Raisin & Spice Bread

For those with a sweet tooth….like me!

While baking the nuts and seeds bread yesterday my mind was flooded by inspiration on how to make a sweet version of this incredible bread. Yeah INCREDIBLE it is to me, as I have not eaten bread for ages and am still longing for it sometimes. Being gluten and yeast-free I hadn’t come up with a way to make a tasty bread, until the discovery of The Life-Changing loaf of bread recipe I was told about on My New Roots. 

So today I decided to give it a go. I added raisins and spices and changed the sunflower seeds into pumpkin seeds, just to try it out.  It turned out super tasty, especially when covered with honey or something else sweet! Enjoy!

Sweet bread


Makes 1 loaf

INGREDIENTS
pumpkin seeds 1 cup / 135g 
flax seeds/linseeds (lijnzaad) ½ cup / 90g
raisins ½ cup / 65g
rolled oats (havervlokken) 1 ½ cups / 145g.  Oats contain no gluten, but are usually produced in factories that also handle wheat products. I buy rolled oats in the gluten-free section, that specifically mention they are gluten-free.
chia seeds 2 Tbsp.
psyllium seed husks 4 Tbsp. (3 Tbsp. if using psyllium husk powder)
sea salt 1 tsp. fine grain  (add ½ tsp. if using coarse salt)
‘speculaaskruiden‘ 1 tsp . This is a product you can buy at every supermarket in Holland.  Besides the cinnamon, nutmeg and cloves of which ‘Allspice’ is made, it also contains ground ginger, liquorice and anise. This blend of spices is used a lot in traditional biscuits and cakes. If you just have cinnamon in your pantry, that’s great too!
rice syrup 1 Tbsp.  (or use any other sweetener like honey, agave syrup or a pinch of stevia)
coconut oil 3 Tbsp. melted
water 1 ½ cups / 350ml 

DIRECTIONS
1. In a flexible, silicon loaf pan or a ceramic dish combine all dry ingredients, stirring well. Whisk rice syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

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Black fingernails, blisters and a smile!

Yesterday Serge and I gave Jan & Hilda’s city garden its finishing touch by putting up an espalier wire system for the young plum tree I planted last week. It will grow along the fence and provide tasty plums to eat. This garden now also contains rosemary, basil, mint and sage, which don’t just smell good but also attract bees and are great to eat. Ohh and very healthy!

The design technique I used was to Design-as-I-garden.
And so I started by removing the giant ivy plant that covered the fence. Check it out in my Gardening in The Hague post on this garden. I then removed part of the fence, to create the feeling of having a bigger garden. City gardens simply have limited privacy, so why fence yourself in completely? The upstairs neighbours will see you anyway!

Then came the circular terrace, which I designed together with Jan & Hilda to get the exact size and positioning they prefer. The entire terrace is made re-using the old bricks, simply cut in half and in quarters. Great suggestion Serge! The low wall surrounding the terrace is made of smashed 50 x 50 pavers. Real ugly when whole, but so good-looking when smashed and stacked!! The old hard wood bridge was demolished and now covers the  concrete slab at the bottom of the stairs. Finally, together with Jan & Hilda I bought a colourful selection of perenial plants, from grasses to flowering plants and a climber for the other fence.

Thanks Jan & Hilda for providing me with such a fun space to transform. I thoroughly enjoyed myself playing in your garden!

Who’s next? If your garden is calling for me… send me an email! daanpino@gmail.com or call me on 0031 634956873
OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERAP1010507  tuin Jan & Hilda Na

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nuts & seeds bread

nuts and seeds bread

This recipe comes straight from Sarah Britton’s My New Roots.

It’s super easy to make, gluten-free, yeast-free, dairy-free, egg-free and VERY importantly…

Supa dupa tasty!!!
ohhhh and incredibly healthy

I haven’t changed a thing, except for the baking dish. I didn’t have a silicon dish, so used a ceramic one with baking paper to prevent it from sticking. Ohhh yeah and I used honey instead of maple syrup, as I didn’t have maple syrup. I copy-pasted the recipe down here, but for the full explanation on psyllium seed husks and the health benefits of this bread, check out her site. Her introductions to the recipes are fantastic. They are funny and super informative, so I suggest you have a read.

The Life-Changing Loaf of Bread
Makes 1 loaf

nuts and seeds bread

INGREDIENTS
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds (called ‘lijnzaad’in Dutch)
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder) (In Holland you find this at healthfood stores and pharmacies)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

DIRECTIONS
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

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Go Greenpeace!

This video was banned on you tube!
Please keep fighting for Antarctica and keep embarrassing Shell!

Check out this video:

https://www.facebook.com/photo.php?v=10151875403860775

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