VINKA

23/06/2026

Support your immune system before not after you get sick!

22/06/2026

Tequila & lime mustard

Combine ½ cup yellow mustard seeds, ¼ cup tequila and ¼ cup lime juice in a medium-sized bowl. Cover and let the mixture sit in the fridge for at least 8 hours or overnight to allow the mustard seeds to soak up the flavours. Once soaked, transfer the mixture to a food processor. Add ¼ cup white wine vinegar, 1 tablespoon honey and ½ teaspoon each salt and ground turmeric. Blend the ingredients until the mixture is almost smooth, then press through a sieve.

21/06/2026

Keep plucking those flowers off your strawberry plants to encourage the energy to growing bigger plants. Do this all the way to early October 🍓

19/06/2026

18/06/2026

3 ways to preserve your limes

17/06/2026

Most people taking creatine for their brain aren’t taking enough.

The standard 3–5g dose is great for your muscles. But your muscles are greedy and they get first dibs, and your brain gets whatever’s left. Which, honestly, isn’t much.

To actually get creatine upstairs, where it supports memory, focus, and longer-term cognitive protection - research is pointing to 10–12g daily. Slowly work up to this dose if you new to taking creatine.

16/06/2026

Three approaches that changed everything for me as a gardener ...
Step one — stop digging. I know it feels productive, but digging disturbs the soil, which just... invites more w**ds. It's like sweeping dust into the air instead of off the floor.
Step two — chop and drop. Cut the w**d before it seeds, and leave it right there as mulch. You're basically composting in place, and if it's something like dock, you're returning all those minerals it pulled up.
Step three — outcompete. Mulch thickly, plant densely, don't leave gaps. Weeds need light and space to get going — so don't give them any.

A few w**ds are fine. They're feeding your soil and telling you what's going on underneath. You don't need a w**d-free garden. You need a healthy one.

15/06/2026

PRESERVED LIMES
10-12 limes (can add a few tangerines if you like)
6 tbsp sea salt
2 sprigs rosemary
1 large red chili
Juice of 8 limes.
1-2 tbsp extra virgin olive oil

Sterilise a large jar by filling with boiling water, leave for a minute, empty and allow to dry naturally (don’t wipe).

Wash limes and tangerines if using. Cut a deep cross from top to about ½ inch from the bottom, leaving 4 quarters.

After a week, remove lid and press limes hard to squeeze out as much juice as possible. Add rosemary, chili and lime juice, then cover with a thin layer of olive oil. Seal and store in a cool place for 4 weeks (fridge works well in warm climates).

You can do this with lemons too. Replace rosemary and chilli with bay leaf and peppercorns.

The longer you leave them, the better the flavour.