etsy

I love these and they feel so bright and happy

Apparently, I am feeling summer-ish. I could so use a hammock somewhere.

I just think this is really pretty.

I think this would look cute in the airstream, just not sure where it would go.

I really want to live someplace that I can garden and this looks like the perfect little apron for that.

My finger really wants one of these in turquoise.

I really like to smell good!

I ordered these last week. They are gluten free and vegan and so very yummy. The hint of herbs and spice put me in heaven.

I take valerian pills at night, but I am thinking this might be better, plus her shop has so many great things.

I am doing king of a reboot cleanse where I make smoothies and juices during the day and at night I eat a buddha bowl or something healthy. I made one this week, not the recipe in the photo (click and you will find that recipe) but the recipe I made brought me to tears it was so good. It is vegan and gluten free. I will take photos on the next batch I make,  the one in the photo looks good and I might have to make that recipe.

But here is the one I made. Here is where I got the recipe and she took yummy photos. I did make substitutions. I used black beans and a ton of raw kale.

~ Buddha Bowl ~
The basic formula is this: start with a cooked grain, add a bean, add a raw veggie, add a cooked veggie, top with avocado.  It is endlessly adjustable, so feel free to experiment, but this is one of our favorites.  I know it seems like a lot of ingredients and plenty of steps, but you just put on some great music, start with the longest cooking time (the beans) and prep from there.

You will need:
1 1/2 Cups Adzuki Beans (pre-soaked, OR just switch ’em up for canned black beans, liquid reserved)
2 Large Yams
1 1/2 Cups Brown Rice
Olive Oil
1 Medium Onion
3-4 Cloves Garlic
6-9 Collard Green Leaves
2 Large Carrots
1/2 Cup Cilantro
Avocados (I like 1/2 an avocado per serving)
1/2 tsp Cumin
1/2 tsp Chili Powder
1 tsp Paprika (smoked if you have it)
Salt to taste

How To:
1.  If you are using adzuki beans (or any other dried, pre-soaked bean), cook until just tender.  The basic formula I use is 1 cup soaked beans to 3 cups water in a large pot.  Bring to a boil, cover but leave the lid just barely cracked open, and simmer on low for one hour.  If you are using canned beans, skip this step.
2.  Preheat oven to 400 degrees F.  Cube yams, toss in olive oil (just enough to give a light coating), set to roast for 40 minutes (tossing once).
3.  Cook brown rice according to directions.
4.  Dice onions and garlic.  Wash and chop collard greens into bite size pieces.  Grate raw carrots.  Roughly chop cilantro.  I prep all these things while the beans, yams and rice cook.
5.  Pour a tablespoon of olive oil into a large saucepan over medium heat, add onion and garlic and sautée until translucent.  Add cumin, chili powder, paprika, then add beans plus 2 cups of the liquid they cooked in (If you are using canned beans, just pour the whole business in).  Cover and set to simmer for 10 minutes.
6.  Blanch collard greens.  If you’re like me, this means bringing a cup of water to boil, tossing in the greens, and letting them boil until bright and tender, then pouring off the excess water.
7.  Now take the largest bowl you own, add in ALL the above and mix well.  Taste, add salt as needed.  Serve in large bowls with half an avocado, diced, on top.

Rip, Whitney Houston

Adopt Strummer! Downtown Dog Rescue - LA

OMG! Could he be any cuter and it looks like he is winking 😉

I love one-eyed pups. Millie only had one eye…

Someone adopt this cutie!!

and… Happy Sunday!

PS. One good good about being in the midwest for a couple months is that my dad just built me a small table so I can saw metal at night. I am also slowly working on decorating the airstream (about time, right!), so I am working on curtains and such. I will take photos of both later.

So I have been sharing my virtual travels with you… yesterday I went to Savannah, back to Asheville and Missoula.

Where have you been lately?

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