Design

In this extract from Print Shift, our one-off publication about 3D printing, editor Claire Barrett reports on the growing number of medical applications for the emerging technology and asks how soon we can expect 3D-printed organ transplants. (more...)

Entry #2432, May 19, 2013 The weekend is family time where every member gathers together at home, and breakfast is a wonderful time to do this. Whether you decide to spend your weekend with a movie marathon or family leisure interest, a delectable breakfast should seal the deal. Serve this healthy granola pancakes recipe for the whole family. It’s the easiest way to enjoy tasty pancakes without backbreaking preparations. Here’s how to cook the Sunday Healthy Granola Pancakes Recipe: Sunday Homemade Granola Pancakes Granola pancakes Image via: Pinterest Ingredients 1 cup water 2 tablespoons butter 1/3 cup uncooked multigrain hot cereal (such as Bob’s Red Mill) 1 1/4 cups milk 1 cup granola (such as Special K Low Fat Granola) 1 large egg, lightly beaten 2 tablespoons honey 1 cup all-purpose flour 1/2 cup whole wheat flour 2 teaspoons baking powder 1/4 teaspoon salt Granola pancakes with fruit idea Image via: Outbox 4 Preparation Bring water and butter to a boil over medium-high heat in a saucepan. Remove from heat and then stir in cereal. Let stand 10 minutes. Stir in milk, granola, egg and honey until properly blended. Stir together all-purpose flour, whole wheat flour, baking powder and salt. Gradually stir milk mixture into flour mixture just until moistened. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or nonstick skillet. Cook for at least 3 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook for at least 2 minutes or until done. Keep warm in a 200° oven up to 30 minutes. The whole ingredients should yield at least a dozen of delicious pancakes. You can adjust the size, as desired. This is a tasty proof that you don’t have to give up the taste for a healthy option. It’s a breakfast treat that the whole family will surely love. For more breakfast recipes on Stagetecture, click here.

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Red, pink, blue, purple, green, yellow – you wouldn’t necessarily think these colours would work well together in one scheme. But this image proves that you can, indeed, mix and match. The secret? Make sure all the colours share the same depth and tonal quality – here all the hues are soft and muted so nothing [...]

Why don't an app that allows you to controls all your web account as your portfolios or socials without enter in that specific website. So I started to imagine how the UI could help users to have all of them under control. I've designed specifically two UI about my favorite website: Behance & Dribbble. I love these website and allows me to spread my artworks all over the internet and make me recognizable from others designers. Also them allows me to had a job opportunities and see all creatives mind that surround me. These are AWESOME!

Poorly drawn lines

Milk

After being proud of myself for making all theses healthy changes to my diet without too much of a struggle (I actually felt my new way of eating was better and tastier), I was told yesterday that I had to leave dairy out for a while which really p$$&8*d me off. Luckily I received some great advices on Twitter (thanks Tina) and Instagram and managed to find some nice alternatives so I'm all set for this week before heading off to New-York (read comments here if you want more info on alternatives). To cheer myself up, I baked this gluten-free banana cake for the second time: 300 g (10 1/2 oz) smashed ripe banana3 free range / organic eggs60 g ( 2 oz / 2 tablespoons) raw honey or organic maple syrup1 teaspoon vanilla60 g (2 oz/ 1/4 cup) macadamia nut oil or cold pressed olive oilhalf teaspoon ground cinnamon1/2 tsp baking soda ( bicarb soda) + 1 tbsp lemon juice200 g ( 2 cups/ 7 oz) ) almond meal (I still don't have almond meal in my panty so I've replaced it with Doves Farm gluten-free flour)25 g (1/4 cup / 3/4 oz) ground flaxseed (linseed) or chia seed. Preheat your oven to 160 C. Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon. ( the lemon activates the bicarb). You can do this by hand in a large bowl or with a good blender such as a Vitamix.Add the almond meal and flaxseed and mix well.Lightly oil one loaf tin and then coat liberally with extra almond meal or desiccated coconut – this will prevent the cake from sticking. The size I used was: 10 1/2 cm wide and 26 cm long.Spoon batter into the tin and bake for 45 minutes to 1 hour ( a skewer inserted into the centre should come out dry).Cover the top with foil if over-browning.Remove from the oven and allow to cool before turning out the loaf.Makes 1 loaf serves 12 (if you follow Weight Watchers Propoint, it's 4 points/serving)Keeps in the fridge covered for up to 1 week. I didn't have chia seeds the first time I made it and Mila preferred it without and I kind of agree with her.... Without chia seeds, version 1 was nicer and tastier but I have a healthy snack option for the rest of the week and if you have kids, banana cakes are a great recipe to do something with all the bananas going black that the kids won't eat! After reading It's all Good by Gwyneth Paltrow, I felt inspired to try her quinoa dish which is pretty basic (kale, salt, quinoa, garlic, fried egg) and was surprisingly very tasty! #perfectcomfortfoodforwintertimeorinMaywhenyoustillhavetowearajumper #crazyweather Great thing is that I have some quinoa left over which will be perfect to accompagny Steve's roast today. Another thing I wanted to share with you is The Kale Project (thanks Chantal for the tip) which is a page set up by an American lady who lives in Paris and is on a mission to introduce kale to the French. I couldn't find it at the street market nearby our Summer house last time we went. The guy and my mum thought I was talking of coleslaw... Kale is sold in 3 markets in Paris: the bio market in the Batignolles, the Bio Sunday market Blvd Raspail and at the market on Blvd Wilson. Kale looks like salad, a bit coarse, full of antioxidants and delicious. I mostly eat raw Kale now in my mixed salads and I can guarantee that is very tasty. Have a great, healthy Sunday xoxo http://feeds.feedburner.com/blogspot/UxVs

Italian studio Gosplan inserted a perforated metal gate into a fifteenth century marble doorway as part of their renovation of this fashion boutique in Genoa. (more...)

Design and graphics apartment in Moscow.