Saturday, November 28, 2015

rosemary cashews

make a batch of rosemary cashews
for your next holiday party
...they are perfect with cocktails...
make extra to share with your friends.
{teachers love them!}

~simple & delicious~
how to:
preheat oven to 350°
spread 1 lb. roasted, salted cashews 
on a baking sheet & heat for 8 - 10 minutes.
pour hot cashews into a large bowl.

stir to add:
a drizzle of olive oil
2 drops rosemary essential oil
1 Tablespoon maple syrup
a little cayenne {¼ to 1 tsp}
Tablespoon finely minced fresh rosemary
salt to taste

these are irresistible right out of the oven,
but you can let them cool 
& package in mason jars for giving.

Monday, June 29, 2015

summer favorite: asian slaw

such a delicious thing, asian slaw.

we welcome it back every summer.

it's as easy as one, two, three.

one: brassicas
finely chopped chinese cabbage
finely chopped kale
grated kohlrabi

you could also use
broccoli, cauliflower, brussels sprouts.

two: asian dressing
2 cups canola oil
1 cup rice vinegar
1 cup tamari {soy sauce}

a little sesame oil
fresh garlic
dry mustard
salt & pepper

three: extras
toasted sliced almonds
grated carrots
chopped sugar snap & snow peas

other ideas:
broken dry ramen noodles
toasted sesame seeds
fried tofu

chilled, raw, vegan deliciousness.
perfect for this heat.

asian slaw posts of yore:
2010, 2012, 2014

all credit for this recipe & variations
goes to casey o'leary of earthly delights farm.
along with our weekly farm share,
her csa newsletter is full of great recipes.
love your farmer!

Wednesday, May 27, 2015

homemade tamari vinaigrette

{originally posted in 2010 here}

our very favorite salad dressing.

this is the recipe that dean,
missy's husband, taught me eons ago.
{dean is an organic farmer & grows lots of lettuce,
so naturally he makes incredible salad dressing}

the base:
2 cups organic canola oil
1 cup balsamic vinegar
1 cup low-sodium tamari

add, more or less, to taste:
minced garlic {about 4 cloves}
dry mustard {about 1 Tablespoon}
salt & pepper {about ½ teaspoon each}


perfect for csa salad season
 {csa week 2 via instagram}
learn more about earthly delights csa here.

Tuesday, May 26, 2015

dōTERRA deluxe sample kit

◄ deluxe sample kit ►
with six sample oils
perfect for summer travel

comes in an upcycled drawstring bag
custom-made by my friend, sandrine!

my gift to you
when you set up your 
dōTERRA wholesale account.
email me or leave a comment for more details.

catie eyer
dōTERRA Wellness Advocate
pure essential oils ~ simple, safe solutions 

Friday, May 22, 2015


playing in my head today
{nevermind those creepy puppeteers}
{also here}

feeling a swell of gratitude today.
i am sending you love.
yes, you.

Sunday, April 5, 2015

the band 'the last waltz' {1976}

an amazing live concert.
{also here}

here's the whole concert album.
{also here}
i've been listening to it all weekend.

read more about it here.

Sunday, March 8, 2015

'the works' sauce {it's vegan!}

we're going vegan.

and this is my new vegan sauce.

i'm calling it 'the works'
after emily's favorite vegan wrap
at her local grocery in santa cruz.
emily has been vegan for almost a year,
so this recipe is dedicated to her.

'the works' sauce
makes 2 cups

combine all ingredients and blend until smooth:

1 cup cooked beans {save broth}
{cannellini beans, chickpeas, soybeans}
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup tahini
1/8 cup tamari
1/8 cup apple cider vinegar
1 - 2 cloves garlic
1 tsp spike {seasoning blend}

you can adjust the thickness of the sauce
by how much bean broth [bean juice?] you add.

this sauce is delicious on rice & beans.
make it 'the works' by adding
fresh spinach, purple cabbage, avocado,
salsa & cilantro.
serve in a bowl or in a tortilla.

it also makes a great creamy salad dressing.

to make this sauce regularly,
cook batches of chickpeas & soybeans,
combine them & freeze in 1 cup containers.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 

interested in why we're going vegan?
watch this documentary:
{also here}
{it's on netflix right now}

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