Suvana Paw Paw & Honey Balm review


I’m loving Suvana’s certified organic Paw Paw and Honey Balm. It makes a great lip treatment and is incredibly moisturising. Ideal for dry, chapped or sunburnt lips. You can also use it for nappy rash or cracked nipples.

It’s petrochemical free (who want’s to put that on their lips?) and free of synthetic preservatives, chemicals or fragrances.

It contains Castor Seed Oil, Beeswax, Coconut Oil, Cocoa Butter, Paw Paw Extract, Honey, Jojoba Oil, Vanilla Bean Oil, Candelilla Wax, Carrot Oil, Stevia Rebaudiana Bertoni Extract, Natural Vitamin E.

I felt duped when I found out that Lucas’ Papaw Ointment is based on petroleum jelly and contains only 3.9% paw paw. I immediately threw out the little red container that I carried in my handbag!

Pink almond milk jelly recipe


This recipe took a couple of attempts to get right. The original recipe contained evaporated milk, which I’ve changed to almond milk. I also tried coconut milk but found it too over powering. I split the mix on my first attempt, so please make sure that the mixture is cool before you add the milk, other wise you’ll get a layered effect. I’ve used strawberry jelly – but any flavour will work – try to look for a pack that has natural flavours and colours, otherwise make your own juicy jelly.

Pink almond milk jelly recipe

1 packet of jelly crystals (85g) – strawberry
1 cup hot water
1 cup almond milk, or alternative
1/2 cup cold water

  1. Dissolve the jelly crystals in the hot water. Stir well with a fork.
  2. When the mixture is cool (important!), stir in the almond milk and cold water.
  3. Place in the fridge to set for at least 2 hours or overnight.

Serve with fruit salad and grated chocolate.

Serves 4.

Rainbow jelly cake recipe


This recipe for kaleidoscope jelly cake came from the beautifully illustrated Food fashion friends by fashion designer Fleur Wood. I’ve adapted the amounts to account for our freezer which is probably not as reliable as newer ones. I discovered the more time you leave between layers, the more chance your layers will come out cleanly. It’s also best to cut the jelly cake with a non-serrated knife to give a cleaner finish. Stick to natural flavours that match each other (lime was not so good) and alternate the colours to make them stand out more. Good luck in turning it out.

Rainbow jelly cake recipe

5 x 85g packets of jelly crystals in different flavours
powdered gelatine

  1. Line a large plastic container (2.5 litres) with plastic film.
  2. Mix the first packet of jelly crystals with 1 tablespoon of gelatine in a large heat proof jug, and follow the jelly packet instructions. (We dissolved the crystals in 1 cup of hot water, and then added 1 cup of room temperature water).
  3. Pour the first layer into the plastic container and chill in the freezer for 30 minutes until almost set.
  4. Meanwhile, as the first jelly layer sets, prepare another packet of jelly and allow it to cool at room temperature.
  5. Remove the first jelly from the freezer, then gently pour the second layer over the back of a spoon onto the set jelly. Return to the freezer and chill for another 30 minutes until almost set.
  6. Repeat again for remaining jelly crystals and gelatine powder.
  7. Refrigerate the jelly overnight.
  8. The next day, turn out the jelly onto a chopping board lined with plastic film and cut the jelly into thick slices.

Maybe you could make a green and red one for Christmas?

Alternatively, you could also try the recipe using natural juicy jelly.

Serves 6-8.

Juicy jelly

Home made jelly tastes completely different from the store-bought jelly crystals. The little secret that I’m going to let you in on is that it is just as easy as pouring in some boiling water and mixing. Ok, maybe there are a few more steps, but I’ll get to that in a moment.

Recently I took some orange and passionfruit jelly to a friend’s place for after dinner. They turned their nose up and missed out. Later they found out that it was home made and regretted not trying it. Please don’t make the same mistake.

We’ve had the odd alpine strawberry from our hanging basket. They taste of sweet sorbet but would never sell in the shops because they are no bigger then my smallest fingernail. The strawberry seeds we planted in the vegetable beds haven’t shown up, which doesn’t really matter because the melons have happily taken over the space and spilling over the sides!

1 cup of fruit juice
1 cup of boiling water
4 tsps gelatine (or equivalent agar agar)

  1. Squeeze fruit to make one cup of juice.
  2. Strain the juice through a sieve to remove seeds and/or pulp. (optional)
  3. Add sugar if needed to taste. Usually about 1 tbsp.
  4. Add boiling water to a cup and then quickly mix in gelatine with a fork.
  5. Combine the gelatine and juice mixture.
  6. Pour in to molds and set in fridge overnight.

Note: I’ve used this recipe with lots of different fruit juices. It’s a great way to get rid of lots of passionfruit and withhold the seeds. Experiment and let me know what you try.