Sew Is Life

Sew is Life is written by E. It is a little space of blogging bliss inspired by art, design, craft, fashion, beauty and wellness. Based in Perth, Western Australia. Read about the daily ramblings of me being a mother of three and wife to an amazing creative man. The second me makes fresh skincare at SELF Organics. These are my stories sewn together with love.


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Posts tagged "recipe"

Time for a foodie post! I have been staying up most nights working on my Tessuti Awards submission, but I haven’t really achieved much sewing ground work. With an infant crying in the other room, the project is far from complete and I have less than 12 days!

My body is in sleep-deprivation mode and I have dark holes where my eyes used to be. There is no better time to start a health kick than NOW!! I am six weeks post partum and my body still has some squishy bits that need tightening. Though I am fitting into my jeans and my legs are looking more presentable (minus varicose veins and water retention). I’m looking forward to the Summer days ahead where I will most likely to be expected to participate in water activities of some sort which means I will have to put on a swimming cossie (swimming costume).

So I have jumped on the craze that is ‘green smoothies’. And surprisingly got my kids and hubz on it too. Green smoothies is such a cheats way to eat your greens and enjoy them. My toddler doesn’t know what hit him, he guzzles it all down and asks for my share too. Although it is a little hard to work on my 5 year old who takes one look at it, without even a taste, to say ‘Yuck!’. Just one glass is enough to fulfill half your daily intake of fruit and veg.

With their powers combined they are ‘super green smoothie juice team’…errr…it’s just amazing stuff :)

Here is my recipe for a simple green smoothie:

- a handful of baby spinach leaves

- 1 stalk of celery

- half a handful of blueberries (frozen is ok too)

- a teaspoon of wheatgerm

- a teaspoon of LSA (Linseed, Sunflower and Almond)

- 2 tablespoons light agave syrup

- 1 pear (diced up, to allow blender to chop easily)

- organic orange juice (just enough to cover the ingredients in the blender)

Put it all in a blender and blend till smooth.

This should make 2 and a half glasses of green smoothie. Drink it straight away!! I try to do this every second day, some chose to have a glass a day which is even better! Doesn’t matter when you have it, you can have it for brekky, lunch or dinner.

It may not look delicious in this photo, but trust me it is!! 

There are so many other combinations you can try - maybe add some kale, honey banana or strawberries. Or add some quinoa or spirulina for extra goodness! My Hubby said it tasted just as good as those smoothies you buy from the commercial stores! It is made fresh and not blended with ice, which dilutes the flavour and reduces the quality of the smoothie in terms of having all that healthy stuff in there.

So why not try out this recipe for yourself and your family and get your body into shape and energy levels peaking for the Summer season!!

Have you tried green smoothies before? Please share some recipes here in the comments section :)

Have a fun-filled weekend!

E x

One of the things we women use everyday and cannot go without is our skincare. It is astonishing, when you add it all up your skincare purchases for the year! You may just faint at the sight of the bill. And men often wonder why we women are less financially stable…but admire our beauty at the same time!

Many of us will convince ourselves ‘it is my skin and I don’t care how much I spend on it’. And yes, this may be true, because you want to look after your skin until you are old and grey but do you want to slow down your mortgage repayments just because of it? Have you ever skipped a meal just because you didn’t want to spend money on eating and instead saved the money to buy a prestigious face cream or new pair of heels?

The starvation stops here! Today I am going to share a simple recipe for a moisturiser that you can use during the night. Night creams work their magic best because it is when your body is resting and all the new, yummy skin cells are having a great ol time rejuvenating and producing more new skin cells.

The Immortelle flower

One of the key ingredients I used for this cream is the ‘Immortelle’ essential oil, or also known as ‘Everlasting’. It is known to be the ‘Fountain of Youth’ of the Mediterrean. The Immortelle flower, from which the oil is extracted, retains its shape even after it has been picked. It is used for anti-inflammatory, analgesic and regenerative properties which makes it perfect for mature-age skin.

Don’t be shocked to find that a 30ml bottle of Immortelle will cost you around $70+. You only need 12 drops for this recipe. So you should be able to make plenty of skin cream with 30ml.

Hint: make it in small quantities, so you can use a fresh batch each time.

So go ahead and give it a go and revel the glory that you made your very own skin cream!! Saving you heaps of money and making you look and feel GOOD :)

Have you heard of the benefits of the Immortelle essential oil? Have you tried it before in your skincare?

E x

If you wish to use my skin care recipe please click below:

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I have been going on and on about eating healthier for the past 7 months but for some reason this pregnancy is not agreeing with me! All my body wants to do is go towards the lollies, the biscuits, the chocolate, the white bread, the cake…obviously the complex sugars. *smack my hand* This usually means the body is crying out for nutrients that it is currently lacking! To stop the sugar addiction I had to eat more protein and green veg such as broccoli, nuts and fresh fruit.

So I decided to make some home made protein bars, packed with all the good stuff to curb my cravings. I don’t like the thought of buying supermarket ones, because they could be packed with preservatives. Fresh is best in my book :) Plus Hubz is working out now and without a doubt, he will come home looking for something to eat…even if it is a piece of white bread.

I found a recipe for home made protein bars at Money Saving Mom but I decided to change the recipe up a little. It is such a simple recipe, even the kids can help out! No cooking or baking involved! There isn’t a lot of sugar either, so this will keep you feeling fuller for longer. Click 'Read more' for recipe and photos.

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It certainly feels like Winter has arrived early this year and with that comes the urge to cook warm, delicious, comfort food! I bought a frozen pack of blueberries the other week at the supermarket because they were on special and these guys are pack full of antioxidants that I thought would be great for the baby and the rest of the clan. So I found this recipe for a Spanish Blueberry Custard Pie.

Most custard pies are infused with vanilla flavouring, whereas this used cinnamon. Cinnamon is one of my all time favourite spices. It is quite sexy on the senses. Makes cooking so enticing to be able to smell freshly baked pie wafting through the house. Could be the next ‘American Pie’, or let’s just leave that thought at the door ;)

Here is the recipe is you are interested in making it for yourselves, courtesy of About.com:

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes


  • 2 cups berry filling/topping (see recipe link below)
  • vegetable shortening to coat pan
  • 2 sheets puff pastry – (1 pkg 17 oz frozen puff pastry)
  • 2 cups (1/2 liter) milk
  • 1 cinnamon stick
  • 3 egg yolks
  • 2/3 cup (125 grams) granulated sugar
  • 1/4 cup (32 gr) corn starch
  • 1/4 cup (31 gr) unbleached white flour
  • 2 egg whites


This Custard and Berry-Filled Tart Recipe makes 8-10 servings.

Prepare the Berry Topping Recipe using berries of your choosing, such as blueberries, blackberries or raspberries. The topping will be added to tart just before baking and should not be refrigerated or too hot, but just at room temperature.

Remove puff pastry sheets from freezer and allow to thaw 10-15 minutes. Using a paper towel, coat 8-inch springform cake pan with vegetable shorteningl. Line the cake pan with puff pastry, trimming edges to fit pan and pressing pastry into corners. Prick bottom with a fork.

Set aside pan and second sheet until ready to cut. (Rather than a top crust, the other pastry sheet will be cut into strips approximately 1-1.5-inches to form a lattice on top.)

Measure and sift flour and corn starch for custard and set aside on plates.

Heat oven to 360F (180C).

While the oven is heating, prepare the custard filling. Pour all but 1/4 cup (30 ml) of the milk into a medium-size, heavy-bottom sauce pan and add the cinnamon stick. Bring milk just to the boiling point, then remove from heat and set aside.

In a large mixing bowl, beat the egg yolks and sugar until mixture turns light yellow and has a smooth texture. Add flour and corn starch to the egg mixture and beat with a hand mixer on medium-high speed. Add the reserved 1/4 cup milk and continue to mix until smooth and creamy.

Remove cinnamon stick from milk. While stirring constantly, pour about a third of the warm milk into the egg mixture. Once milk has mixed thoroughly with eggs, slowly pour in the rest of the milk, while constantly stirring. Transfer the mixture into a large sauce pan and heat on medium, stirring continuously. Bring to a boil and allow to boil for just 30 seconds, then remove from heat immediately and pour into spring form pan with puff pastry crust.

Note: If lumps begin to form in the custard while heating, use a hand mixer on low speed to break up the lumps.

Pour berry topping over custard filling and spread evenly. Cut the other pastry sheet into strips about 1 to 1.5-inches wide and lay across top in lattice pattern. Beat the egg whites in a small bowl. Brush beaten egg whites over top crust.

Place in pre-heated oven in middle rack. Bake for 30-35 minutes. Remove and allow to cool for at least 20 minutes before serving. If tart will not be eaten within 2 hours, refrigerate. Bring to room temperature before serving.

Post me a picture of your culinary creation!

E x

It has been a while since I cooked something ‘Malaysian’…and this makes me very guilty of not trying to cook a recipe from my ethnic background. I grew up with Malaysian cooking, learning the cuisine mainly from my father, however I have never been confident with the sweets. My mother and I have tried so many recipes over the years with some winning but mostly average results. So I probably developed the fear of attempting Malaysian desserts. Instead I hoped I would return to Malaysia once a year where I could buy them from the hawkers at the markets in Petaling Jaya and satisfy my craving for the ‘kuih’ (pronounced ‘kway’) or also known as cake. But then my waistline grew bigger too!

However, I was surprisingly confident on Sunday morning. I must have woken up on the right side of the bed because I made the Kuih Ketayap for the very first time. It is a green pandan pancake with coconut and palm sugar filling. 

I am sharing the recipe (please click on the ‘read more’ button below) because it is so simple and delicious to make. So do try it out yourselves! All ingredients can be found at your local oriental shop.

Kuih Ketayap

Serves 4-6 people

Filling Ingredients

40g palm sugar/gula melaka crushed

2 tbsp caster sugar

50ml water

1/2 grated coconut (desiccated coconut is fine) 

Batter Ingredients

10 pandan leaves plus 100ml water (blended and strained) or 2 tsp green pandan flavouring (easy way!)

3/4 cup plain flour

2 tbsp self raising flour

1/2 tsp salt

2 eggs

450-500ml water

3-4 tbsp oil (for cooking)


1. To prepare filling: Bring to boil the palm sugar, sugar and water till all sugars have dissolved.

2. Put in grated coconut and stir well. When mixture is quite dry, remove and leave to cool.

3. Use an electric hand mixer to combine pandan juice (or pandan flavouring), flours, salt, eggs and water until smooth. Strain if necessary. Then add a little green colouring.

4. Heat oil in a flat-bottomed pan. Pour in a little batter. Tilt pan round to form a thin pancake.

5. Cook over medium heat till light brown on both sides. Remove and put some coconut filling at one end of the pancake.

Fold over right and left sides to enclose the filling. Roll up neatly.

7. Arrange on a serving plate and serve immediately.

Hint: the pancake can be kept up to a day, otherwise the pancake and filling will become dry