FRIENDS! I hope you enjoy part 1 today! If you wana help support my mission to reach 100k on Instagram follow me here: » I N S T A G R A M » bit.ly/3hBsY6E
Thank you! I was just thinking that nah, I won't buying those lids/jars just to try this once and maybe never again, but hey, this is a great idea! I'll give these DIY jars and sprouts a go!
PESTO TIP (pesto cubes)🌿🧊: OK... I’m not an Italian Pesto Pro... but to store your homemade pesto for long-term we found this works great. We put our homemade pesto into ice cube trays, then give the tray a little tap on the counter to settle the pesto. Then cover each Pesto Cube with a thin layer of olive oil (this will prevent the pesto from turning black in the freezer.). For long-term storage put the whole ice cube tray in a sealed plastic bag in the freezer and voila... you have individual sized portions of homemade pesto preserved for a long time. We do this in the summer when we have a tonne of fresh basil available, and we love it even more in the winter when it is ready to go from our freezer 🌱😃💕
@@cycychab8584 Hi Cycy... to thaw the pesto cubes it is very simple. Just pop out the number of cubes that you will need (1 cube works well for a single serving of pasta). Place the frozen cube(s) in a small bowl to thaw at room temperature. When it is thawed it is ready to use. You may notice that the top layer of olive oil is separated and sits on top of the pesto but this is not a problem at all. Just whisk or mix that oil into the pesto before mixing it into your pasta. It’s that easy. Hope you enjoy 🌿🌸😃
@@cycychab8584 Hi Cycy again... that’s awesome, and that’s exactly what we do. We make a bunch of pesto in the summer time when we have lots of fresh basil growing in our greenhouse. We look for plastic ice cube trays in thrift shops on a regular basis. We fill the ice cube trays with our homemade pesto (as described above), and then we enjoy it year round. This frozen pesto cube system is so handy, especially when you don’t have time, or energy for cooking a big meal. It is simple, tasty, and so convenient. I hope you enjoy 🌿🌻💕
As a person from Genoa (from which basil pesto comes) I must tell you that the receipt is completely different 😅 Sorry for being the killjoy, but it's hard to find a proper pesto even just in other Italian cities. This doesn't mean yours or others won't be good, they just won't be the same thing. Anyway our receipt includes basil, Extra-virgin olive oil, parmigiano reggiano (high-quality parmesan cheese), pecorino cheese, garlic, pine nuts and salt Sorry again, you can always correct my English for revenge if you wish😅 I actually have to thank you, since I've learned a lot more about sustainability from you than you could ever learn about pesto from me (definitely not a good cook) - and also because I didn't like a pure know-it-all comment😊
Pesto tip🍃 For our pesto, we usually use pumpkin seeds and nutritional yeast for the cheesy flavour. We froze it in little containers with a layer of olive oil so that it doesn’t oxidize.
I took Chemistry in high school and uni... BUT THIS... is my kind of Chemistry!! The science of natural food production and fermentation is so fascinating... and delicious!! Fermented foods are happy foods 😃 Thank-you so much Immy for all your learning & teaching... and inspiring and coaching us along with you. So much 💜 and appreciation!! 🌿🌸🌱🥣
As an Italian the best (and traditional) way to make Pesto is on a pestle and mortar and that’s the best way cause it keeps all its flavour and the most beautiful colour 💚 When I make it in the summer/spring I use fresh basil, extra virgin olive oil (Better if it’s from Liguria region cause of its amazing sweet flavour), pine nuts and sometimes nutritional yeast and garlic 💚
Extra tip for your pesto if you don’t make it in a mortar: cool down (put in a freezer 30 min ahead of use) all the blender parts and possibly remove the ingredients from the fridge right upon use, so as to make sure that the basil does not overheat, losing its fragrant aroma. Also, consider if the lemon doesn’t cover the taste, as an Italian born in Genoa for me it’s a no go, but I understand that I have my pesto dogmas :D 🌱 If you want to stay as close to the original as possible (but vegan) I suggest you pine nuts instead of walnuts and nutritional yeast
If it’s true that “you are what you eat”, and I eat a lot of granola... does this mean that I am flaky and nutty? Hopefully I’m also sweet, wholesome, and earthy... just like you, Immy, and your delicious looking granola. I’m uber-stoked for Part 2, seeing the progress of your raised beds, foraging... everything!! Thank-you so much for sharing your creative and inspiring energy and knowledge with us! 🥣🌻🌿🌸🥰
LOL MARY! In that case I'm a fermented green monster. I am stoked as we're supposed to be getting very warm weather next week so hopefully we'll see some nice growth from my seedlings!
Hello there! As an affectionate Italian follower I have to say your pesto's looking quite good to be honest! The original recipe consists of fresh basil leaves,pine nuts, extra virgin olive oil,garlic and parmesan cheese: however you can easily veganize it by switching the cheese for some good old nutritional yeast! I love the sustainable turn you've given to it and the fact you used local products, I'll definitely try your version out.Lots of love from Italy!
Your food recipes inspire me to become vegan, it's hard to not maybe know where to begin but you help me alot, you inspire me to become a better person! love u!!
The pesto looked great! The only thing you could add to the process is to toast the garlic before mixing it in. That'll get rid of any "spicy" raw garlic taste
I just came from your zero waste videos and even though I have been following you for a while, I must say that your last few videos are just amazing! The shots, the colors, everything, it makes me want to move to a little house and plant stuff! 😁
I really like roasting the nuts beforehand in a skillet so that they're extra flavourful. I usually use sunflower seeds because they are much more affordable than say pine nuts. I'd also add some nutritional yeast for the cheesy flavour. X
I love your videos so much. So calm and soothing, your beautiful voice truly make me smile. Thank you for putting out great content over and over, I'm very lucky I found your channel about a year ago!
I love these food prep videos. They are definitely inspiring and calming. I am also sprouting and it is so fun to see them grow. Not to mention the health benefits! I truly hope you see this and can let me know where you got these tops! I can’t find ones like those. All the others I’ve seen in this style have such large openings :/
Hi, traditional pesto is usually made with pine nuts, pecorino and parmesan cheeses. I make my own vegan version with basil olive oil garlic cashews (as I usually have those at home, but I dont normally have pine nuts) inactive yeast (instead of cheeses) and salt. sometimes I add dry tomatoes too. And I cook the pasta with one chopped potatoe, then stir the pasta and the potatoe with pesto and green beans (that's the way they make pesto pasta in Genoa, with potatoes and green beans as well). btw im not a pesto pro either ...
My mom has been really into making sauerkraut lately and I've been helping by way of using the food processor to chop up the cabbage. It drives me mad that there's never a distinct recipe though, always add salt to taste...😐 not helpful if I want to recreate the recipe myself. But we usually add carrots to our recipe too and I feel like she only keeps it weighted for 3-4 days and then in the fridge it goes. Turns out delicious though so I should really take some notes! My last big prep was kimchi for the first time, turned out really good too!
I love those sprouting lids. Where can I purchase them? Thanks for the mung bean tip. I am about to start my first batch over the weekend. I am so happy I found sprouting. I feel like am doing something good for my body and the environment.
Your parents home is beautiful. Are you glad that you made the decision with your sister to all move back together for lockdown? Also I love your linen apron !
i really enjoyed this video. i had to travel this weekend for work and and i ate was food that was easily accessible, basically all processed and not very nutritious. im so grateful to be back home and able to cook for myself again
I’m inspired by the sprouts! My spring list includes rhubarb and asparagus along with pesto, strawberries, chickweed and dandelion greens. When I lived in Maine it included fiddleheads too but I can’t locate ostrich ferns here in Virginia...:(. Really looking forward to your second one! I adore these seasonal food videos so much, Immy-thank you!
Pesto is a staple in my family. My mom makes an amazing pesto with the wild arugula we have at our house. Lots of garlic too. She makes huge batches to freeze so we can have it all summer. This video got me excited for that!
I grew sprouts when I was younger too... it was kind of a family thing where us kids took turns watering and turning... it was so much fun. Sprouts make everything super fresh tasting and delicious. Let’s get back into sprouting sprouts so that we can, once again, enjoy this amazing green healthy addition to our food. I hope you are having a great day 🌿🌸😄
Love your videos Immy, appreciating them being inspirational and thoughtful! 😊🙏 btw. concerning sunflower oil: I once learned in a nutrition lecture in uni that this one is actually quite unhealthy, due to it's pretty bad ratio of omega 3 to omega 6 fatty acids (which is unfavorable for the cardiovascular system).
I'm really looking forward to when it's warm enough here to grow Basil (I get very little light in my apartment so I've not been successful in growing basil inside). Fresh basil it's the best!
Love love what your doing.....sometimes instead of basil I use parsley to make pesto. Sometimes I use natural peanut butter or almond butter if I don't have nuts on hand. Love preparing food and condiments on hand to go with what I'm making that week. Salsa when I make chilli or a topping for soup or a spread for flatbread. I'm trying not always succeeding trying to use the whole vegetable rather than peeling it. Like ginger I freeze a whole ginger and grade it when I need it in a recipe. Keep at it girl love your contain. Thanks
these are some of my absolute favorite videos to watch, they make me feel so inspired and i'm hoping to teach myself more about foraging this year as it gets warmer out!! can't wait to make a shit ton of blackberry dishes lol. thanks for sharing!!!
I just got my Covid shot last week and really need to look into the mushroom coffee and any healthful concoctions to restore my energy. I'd a flu-like reaction and still a bit sluggish both physically and mentally. 😔💤
You've inspired me to get sprouting again! Also I really want to try sauerkraut now. I make my own kimchi (well my version of it!) which I adore but I have never tried sauerkraut before.
Adored this video! Will definitely attempt the granola recipe (: Very much looking forward to part 2. Would you say that owning sprouting jars is more efficient in use? I've been sprouting my greens in the most upcycle-ly ratchet of ways & the jar looks heavenly in use 🌻
Ive never heard of that mungo beans must be kept in a dark.. I do them every week for more than a year, not covered, and never have a single problem, they are ready within 2-3 days...
I got them from my local zero waste shop but they're by a German brand called BioSnacky so you may be able to find them, but to be honest any jar with a lid that has drainage holes is fine!
Hey! I got them from a German company that sells in my local zero waste shop. They're called 'Biosnacky' this is a link to them: www.avogel.co.uk/sprouts-biosnacky/seed-sprouter/
Hi Hannah... I’m not sure if this is helpful info for you... the style of apron that Immy is wearing is called a “cross back apron”. It is a vintage style of apron, it has no apron strings, and it fully covers the entire front of the body. I’m a high school sewing teacher (🇨🇦) and in my class we make aprons for a Mother’s Day gift. This style of apron is not a popular choice with teenagers, but I personally think it is very practical. If you sew, patterns for cross back aprons are available. If not, you can purchase a cross back apron on etsy or online shops. Hope this is helpful and that you are having an awesome day 🌸🌻🌿
@@valeriegilmour1086 Yes, for sure, a cross back apron is pretty simple to make for sure. Thanks for your response Valerie... I hope you are having a lovely Spring 🌸🌿🌻 Greetings to you from 🇨🇦
I've tried just about every spelling I can think of. Anyone know where I can find the cannel she mentioned? her22m2? her22meters? Maybe I hear it wrong but I can't seem to find it.
She has a youtube channel called Her22m I think she lives in Germany? she has a beautiful channel and a small veggie garden on her balcony that produces A LOT!
The video was so relaxing but watching you shred the cabbage was not . Please get a hand guard so you don’t slice your fingers!! Even professionals use them as often as possible.
FRIENDS! I hope you enjoy part 1 today! If you wana help support my mission to reach 100k on Instagram follow me here: » I N S T A G R A M »
bit.ly/3hBsY6E
Would love a link to the channel you mentioned Her22 something..
@@crystalh1402 the channel is her86m2. This is the link to the sprouts video: ruclips.net/video/TyRxLB_SOKs/видео.html; her balcony garden is amazing
For people who don’t have sprouting jars I just bang some holes in a metal lid with a nail and reuse ordinary glass jars.
Thank you! I was just thinking that nah, I won't buying those lids/jars just to try this once and maybe never again, but hey, this is a great idea! I'll give these DIY jars and sprouts a go!
PESTO TIP (pesto cubes)🌿🧊: OK... I’m not an Italian Pesto Pro... but to store your homemade pesto for long-term we found this works great. We put our homemade pesto into ice cube trays, then give the tray a little tap on the counter to settle the pesto. Then cover each Pesto Cube with a thin layer of olive oil (this will prevent the pesto from turning black in the freezer.). For long-term storage put the whole ice cube tray in a sealed plastic bag in the freezer and voila... you have individual sized portions of homemade pesto preserved for a long time. We do this in the summer when we have a tonne of fresh basil available, and we love it even more in the winter when it is ready to go from our freezer 🌱😃💕
How do you "defreeze" (idk the word) the cubes after? Just let it out a little bit or hit it up?
@@cycychab8584 Hi Cycy... to thaw the pesto cubes it is very simple. Just pop out the number of cubes that you will need (1 cube works well for a single serving of pasta). Place the frozen cube(s) in a small bowl to thaw at room temperature. When it is thawed it is ready to use. You may notice that the top layer of olive oil is separated and sits on top of the pesto but this is not a problem at all. Just whisk or mix that oil into the pesto before mixing it into your pasta. It’s that easy. Hope you enjoy 🌿🌸😃
@@marycharlebois6627 that is amazing ! I will try this during summer!
@@cycychab8584 Hi Cycy again... that’s awesome, and that’s exactly what we do. We make a bunch of pesto in the summer time when we have lots of fresh basil growing in our greenhouse. We look for plastic ice cube trays in thrift shops on a regular basis. We fill the ice cube trays with our homemade pesto (as described above), and then we enjoy it year round. This frozen pesto cube system is so handy, especially when you don’t have time, or energy for cooking a big meal. It is simple, tasty, and so convenient. I hope you enjoy 🌿🌻💕
@@marycharlebois6627 you are so amazing! I wish I was you 😂 have an amazing day!!
As an Italian I can assure you that your pesto looks amazing!
I very very much appreciate you commenting xxxx
As a person from Genoa (from which basil pesto comes) I must tell you that the receipt is completely different 😅
Sorry for being the killjoy, but it's hard to find a proper pesto even just in other Italian cities. This doesn't mean yours or others won't be good, they just won't be the same thing.
Anyway our receipt includes basil, Extra-virgin olive oil, parmigiano reggiano (high-quality parmesan cheese), pecorino cheese, garlic, pine nuts and salt
Sorry again, you can always correct my English for revenge if you wish😅
I actually have to thank you, since I've learned a lot more about sustainability from you than you could ever learn about pesto from me (definitely not a good cook) - and also because I didn't like a pure know-it-all comment😊
Pesto tip🍃
For our pesto, we usually use pumpkin seeds and nutritional yeast for the cheesy flavour. We froze it in little containers with a layer of olive oil so that it doesn’t oxidize.
You seem like someone with really nice friends and family... I don't know why but such vibes don't come from someone who's left behind
I took Chemistry in high school and uni... BUT THIS... is my kind of Chemistry!! The science of natural food production and fermentation is so fascinating... and delicious!! Fermented foods are happy foods 😃 Thank-you so much Immy for all your learning & teaching... and inspiring and coaching us along with you. So much 💜 and appreciation!! 🌿🌸🌱🥣
As an Italian the best (and traditional) way to make Pesto is on a pestle and mortar and that’s the best way cause it keeps all its flavour and the most beautiful colour 💚 When I make it in the summer/spring I use fresh basil, extra virgin olive oil (Better if it’s from Liguria region cause of its amazing sweet flavour), pine nuts and sometimes nutritional yeast and garlic 💚
Extra tip for your pesto if you don’t make it in a mortar: cool down (put in a freezer 30 min ahead of use) all the blender parts and possibly remove the ingredients from the fridge right upon use, so as to make sure that the basil does not overheat, losing its fragrant aroma. Also, consider if the lemon doesn’t cover the taste, as an Italian born in Genoa for me it’s a no go, but I understand that I have my pesto dogmas :D 🌱
If you want to stay as close to the original as possible (but vegan) I suggest you pine nuts instead of walnuts and nutritional yeast
If it’s true that “you are what you eat”, and I eat a lot of granola... does this mean that I am flaky and nutty? Hopefully I’m also sweet, wholesome, and earthy... just like you, Immy, and your delicious looking granola. I’m uber-stoked for Part 2, seeing the progress of your raised beds, foraging... everything!! Thank-you so much for sharing your creative and inspiring energy and knowledge with us! 🥣🌻🌿🌸🥰
LOL MARY! In that case I'm a fermented green monster. I am stoked as we're supposed to be getting very warm weather next week so hopefully we'll see some nice growth from my seedlings!
@@SustainablyVegan Fermented Green Monsters of the World unite!! 💚🌿💚🌿
Hello there! As an affectionate Italian follower I have to say your pesto's looking quite good to be honest! The original recipe consists of fresh basil leaves,pine nuts, extra virgin olive oil,garlic and parmesan cheese: however you can easily veganize it by switching the cheese for some good old nutritional yeast! I love the sustainable turn you've given to it and the fact you used local products, I'll definitely try your version out.Lots of love from Italy!
Thanks so much Manuela, ah this comment makes me very happy AND thank you very much for the tips!!
Great tips on sprouting! Will you share a link to the youtube sprouting page?
Your food recipes inspire me to become vegan, it's hard to not maybe know where to begin but you help me alot, you inspire me to become a better person! love u!!
It's unfair of you to keep the secret to happiness from us! But at least we know it involves chocolate 😊
The pesto looked great! The only thing you could add to the process is to toast the garlic before mixing it in. That'll get rid of any "spicy" raw garlic taste
I just came from your zero waste videos and even though I have been following you for a while, I must say that your last few videos are just amazing! The shots, the colors, everything, it makes me want to move to a little house and plant stuff! 😁
Wow, thank you!
I really like roasting the nuts beforehand in a skillet so that they're extra flavourful. I usually use sunflower seeds because they are much more affordable than say pine nuts. I'd also add some nutritional yeast for the cheesy flavour. X
I love this kitchen, I'm really jealous of your parents, haha
same
I love your videos so much. So calm and soothing, your beautiful voice truly make me smile. Thank you for putting out great content over and over, I'm very lucky I found your channel about a year ago!
To keep long term cover the pesto in the jar with olive oil so the service is completely covered with the oil. I learned this tip on caio Italia
I find it easier to ferment sauerkraut in the big mixing bowl with a plate on top to weigh it down before packing into jars
I love these food prep videos. They are definitely inspiring and calming. I am also sprouting and it is so fun to see them grow. Not to mention the health benefits! I truly hope you see this and can let me know where you got these tops! I can’t find ones like those. All the others I’ve seen in this style have such large openings :/
Hi, traditional pesto is usually made with pine nuts, pecorino and parmesan cheeses. I make my own vegan version with basil olive oil garlic cashews (as I usually have those at home, but I dont normally have pine nuts) inactive yeast (instead of cheeses) and salt. sometimes I add dry tomatoes too. And I cook the pasta with one chopped potatoe, then stir the pasta and the potatoe with pesto and green beans (that's the way they make pesto pasta in Genoa, with potatoes and green beans as well). btw im not a pesto pro either ...
My mom has been really into making sauerkraut lately and I've been helping by way of using the food processor to chop up the cabbage. It drives me mad that there's never a distinct recipe though, always add salt to taste...😐 not helpful if I want to recreate the recipe myself. But we usually add carrots to our recipe too and I feel like she only keeps it weighted for 3-4 days and then in the fridge it goes. Turns out delicious though so I should really take some notes! My last big prep was kimchi for the first time, turned out really good too!
I love those sprouting lids. Where can I purchase them? Thanks for the mung bean tip. I am about to start my first batch over the weekend. I am so happy I found sprouting. I feel like am doing something good for my body and the environment.
These lids are from a German brand called biosnacky but any lid that allows drainage works well!
Your parents home is beautiful. Are you glad that you made the decision with your sister to all move back together for lockdown?
Also I love your linen apron !
I collected wild garlic yesterday! We made a salad with it and it was delicious.
Is there anything more inspiring than a chill food prep video? 😍
That granola looks delicious!
That coffee mug is everything! 🙌
Hi Immy We love pesto and we make it all the time. . My husband is spouting Alfalfa seeds. We enjoyed your video very interesting.👍👍❤
That’s so funny I planned to start my sprouts today too 👍🍀
i really enjoyed this video. i had to travel this weekend for work and and i ate was food that was easily accessible, basically all processed and not very nutritious. im so grateful to be back home and able to cook for myself again
I’m inspired by the sprouts! My spring list includes rhubarb and asparagus along with pesto, strawberries, chickweed and dandelion greens. When I lived in Maine it included fiddleheads too but I can’t locate ostrich ferns here in Virginia...:(. Really looking forward to your second one! I adore these seasonal food videos so much, Immy-thank you!
Pesto is a staple in my family. My mom makes an amazing pesto with the wild arugula we have at our house. Lots of garlic too. She makes huge batches to freeze so we can have it all summer. This video got me excited for that!
WOW that sounds unbelievably delicious xx
The ambiance 😍
Love your little icon picture for yourself!!! I litro bought sprouting lids today!! Can't wait to see these little things growing:)))
Love your cooking videos!! So relaxing!! Now I want to try your meals!!
Keeping big bowl in your sink you can collect water when rinsing produce ect to then reuse in your garden.
Yesss that's what I do too (just wanted to film some nicer overlays)
Place some Oliveoil on top of the Pesto so it stays fresh longer 😄
I really like this kind of vídeos!!!!
I love your food prep videos!
Yay! Thank you!
I grew sprouts when I was younger and have wanted to get back into it so thanks for this video :)
I grew sprouts when I was younger too... it was kind of a family thing where us kids took turns watering and turning... it was so much fun. Sprouts make everything super fresh tasting and delicious. Let’s get back into sprouting sprouts so that we can, once again, enjoy this amazing green healthy addition to our food. I hope you are having a great day 🌿🌸😄
Love your videos Immy, appreciating them being inspirational and thoughtful! 😊🙏 btw. concerning sunflower oil: I once learned in a nutrition lecture in uni that this one is actually quite unhealthy, due to it's pretty bad ratio of omega 3 to omega 6 fatty acids (which is unfavorable for the cardiovascular system).
Lovely video 😊 looking forward to part 2💚
Yay! Thank you!
I'm really looking forward to when it's warm enough here to grow Basil (I get very little light in my apartment so I've not been successful in growing basil inside). Fresh basil it's the best!
😀😀😀
Super interesting!!
So relaxing!
Hope to see more videos like this. I love food preps ❤️❤️
More to come!
Im in love with your videos girl! 🌸🌺🌿
Love love what your doing.....sometimes instead of basil I use parsley to make pesto. Sometimes I use natural peanut butter or almond butter if I don't have nuts on hand. Love preparing food and condiments on hand to go with what I'm making that week. Salsa when I make chilli or a topping for soup or a spread for flatbread. I'm trying not always succeeding trying to use the whole vegetable rather than peeling it. Like ginger I freeze a whole ginger and grade it when I need it in a recipe. Keep at it girl love your contain. Thanks
Awesome
Already excited for this one😊
i’ve been patiently waiting for this video, thank u queen thank u
Hope you enjoyed it!
these are some of my absolute favorite videos to watch, they make me feel so inspired and i'm hoping to teach myself more about foraging this year as it gets warmer out!! can't wait to make a shit ton of blackberry dishes lol. thanks for sharing!!!
I just got my Covid shot last week and really need to look into the mushroom coffee and any healthful concoctions to restore my energy. I'd a flu-like reaction and still a bit sluggish both physically and mentally. 😔💤
Great ideas for food prep ✨
Thank you!! 😊
You've inspired me to get sprouting again! Also I really want to try sauerkraut now. I make my own kimchi (well my version of it!) which I adore but I have never tried sauerkraut before.
Love thissss!
Thank you so much
Oh I love those sprouting lids! What is the name of the fermentation book?
Wildcrafted fermentation by Pascal Baudar xx
Oh I just went on Amazon and his other books look interesting too! Thanks for sending me in this direction.
I love this kind of video on your channel :)! The mayo is a very nice idea. I used to make it with silken tofu, but aqua faber is worth a try :)
Adored this video! Will definitely attempt the granola recipe (: Very much looking forward to part 2. Would you say that owning sprouting jars is more efficient in use? I've been sprouting my greens in the most upcycle-ly ratchet of ways & the jar looks heavenly in use 🌻
Hi Avril... I, too, thought the sprouts jars looked really handy... very efficient and hassle-free to use. I hope you are having a great day 🌿🌸🌻
@@marycharlebois6627 Thank you Mary, also wishing you a delightful day !
Yum looks amazingly delicious 😋 😍
Hey! Love ur helpful videos! Where did you buy those jars to grow the sprouts!? 🙏🏾💜
I got them from a local zero waste shop but they're by a brand called BioSnacky which have their own website!
Great! Thank you! 🙏🏾✨
love youuuu 😍 I'll try pesto
Could you possibly link the youtuber you referred to with the balcony garden?
Her 86 m2 is the RUclipsr she mentioned.
What was the name of the channel you shouted out when talking about spouts? “Her 22 meters squared”? I cant find it. Thx. ☺️🌱
I know. I can't find it either. Please share the link.
Its her 86m2 :)
@@heyajoy thank u!
Such amazing pesto! What food processor do you use?
Ive never heard of that mungo beans must be kept in a dark.. I do them every week for more than a year, not covered, and never have a single problem, they are ready within 2-3 days...
😍👍 Thanks!
You're welcome 😊
Good
Hi Immy,
Any chance of getting the brand of your sprouting jar?
Just wondering where you got your sprout jars? ❤️
I got them from my local zero waste shop but they're by a German brand called BioSnacky so you may be able to find them, but to be honest any jar with a lid that has drainage holes is fine!
Thanks for the vid. New sub! :) Can you freeze the mayo?
Hey Immy, just wondering where did you get your lids for your mason jars for sprouting?
Hey! I got them from a German company that sells in my local zero waste shop. They're called 'Biosnacky' this is a link to them: www.avogel.co.uk/sprouts-biosnacky/seed-sprouter/
@@SustainablyVegan Thank you so much, Immy! Have a great weekend! 😊
Have you posted where your apron is from? ❤️❤️❤️
Hi Hannah... I’m not sure if this is helpful info for you... the style of apron that Immy is wearing is called a “cross back apron”. It is a vintage style of apron, it has no apron strings, and it fully covers the entire front of the body. I’m a high school sewing teacher (🇨🇦) and in my class we make aprons for a Mother’s Day gift. This style of apron is not a popular choice with teenagers, but I personally think it is very practical. If you sew, patterns for cross back aprons are available. If not, you can purchase a cross back apron on etsy or online shops. Hope this is helpful and that you are having an awesome day 🌸🌻🌿
@@marycharlebois6627 And very easy to make!
@@valeriegilmour1086 Yes, for sure, a cross back apron is pretty simple to make for sure. Thanks for your response Valerie... I hope you are having a lovely Spring 🌸🌿🌻 Greetings to you from 🇨🇦
😌
I am a Michigander, what did you major in at U of M?
I've tried just about every spelling I can think of. Anyone know where I can find the cannel she mentioned? her22m2? her22meters? Maybe I hear it wrong but I can't seem to find it.
I’m pretty sure the channel is: Her86m2
Here's the link I got the channel number wrong: ruclips.net/channel/UCxEyrf1Ud59fvH9A5mNGwIg
I also looked for this! Would be useful to have this in the description. Looks like a great recommendation.
🌱💚🌍
Does anyone know the balcony garden RUclips acct mentioned? It sounds like "her 22 metre squared" but I don't think that's right X
Sorry its Her86m2 xx
Thank you am xx
Could someone please tell me the channel she mentioned? I didn’t catch the name of it and would like to check it out 😭
Her86m2 xx
@@SustainablyVegan thanks so much! Her channel is great.
What was the name of the channel you suggested? I cant quite find it
Her86m2 - I got the number wrong in the video xx
Wow I was just looking into four sigmatic wondering if it was legit!
Also what was the her 22 meters sqared page?
She has a youtube channel called Her22m I think she lives in Germany? she has a beautiful channel and a small veggie garden on her balcony that produces A LOT!
Her 86m2
Her 86m2
The video was so relaxing but watching you shred the cabbage was not . Please get a hand guard so you don’t slice your fingers!! Even professionals use them as often as possible.
Can be your neighbor 🥺
what is the youtube channel you mention at 7:30? I've tried to find it but I can't :(
Her86m2
Thank you xx! I got it wrong in the video
@@SustainablyVegan @Ambs thank you! I loved her sprouts and microgreens video 🥰
Did anyone else think she was saying r*peseed oil?