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. Â It is endlessly adjustable, so feel free to experiment, but this is one of our favorites. Â 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. Â If you are using adzuki beans (or any other dried, pre-soaked bean), cook until just tender. Â The basic formula I use is 1 cup soaked beans to 3 cups water in a large pot. Â Bring to a boil, cover but leave the lid just barely cracked open, and simmer on low for one hour. Â If you are using canned beans, skip this step.
2. Â Preheat oven to 400 degrees F. Â Cube yams, toss in olive oil (just enough to give a light coating), set to roast for 40 minutes (tossing once).
3. Â Cook brown rice according to directions.
4. Â Dice onions and garlic. Â Wash and chop collard greens into bite size pieces. Â Grate raw carrots. Â Roughly chop cilantro. Â 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. Â Blanch collard greens. Â 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. Â Now take the largest bowl you own, add in ALL the above and mix well. Â Taste, add salt as needed. Â Serve in large bowls with half an avocado, diced, on top.
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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