Wednesday, May 18, 2016

Organic Living

Who wouldn't say yes?!

I do what I can to buy the best, and often organic foods for my family. It's not nearly as bank breaking as people might think - plus the organic options often last longer and taste better! Here's a run down of some of the organic options in our house.

My gorgeous Full Circle Organic Vegetable and Fruits box rec'd today 5/18. The nectarines are particularly sweet and delicious! Also received was a grapefruit, leek, head of red leaf lettuce, sugar snap peas, green beans, two Hass avocados, and four Cara Cara oranges. All the items shown here are grown in the US - these in particular California.

Two previous week's FC boxes.
From this box - the rainbow chard, zucchini, onions and potatoes all ended up in the vegetable soup that I posted about previously!
 The carrots roasted in the oven tossed with grape seed oil and a bit of salt was amazing.

I've been growing alfalfa sprouts in a BIG Ball Jar! About 5-7 days to fresh, tasty sprouts!

Aaaand ....drum roll .... My very first Petit Vour Box! All vegan and cruelty free beauty products! $15 subscription to US addresses. And BONUS... no shipping to Alaska! 
Also available in Canada for a few bucks more. 
The total value of the items I received is $35, with one full sized item.
So far I've used all the items that came in my Petit Vour box - The fruit pigmented satin eye shadow was more than worth the price. 

I hope you enjoyed this little "tour". How do you buy organic? Leave a comment!


Monday, May 16, 2016

All Veggie Soup

Sometimes I hit the nail on the head when it comes to homemade soup. According to my husband, this was the best broth I'd ever made for one of my soups. I have a habit of throwing recipes together, and then not writing them down but, I'll do the best I can with this one...

All Veggie Soup

Preheat oven 375
This recipe was made in a 5QT crock pot. Turn setting to high and warm up broth while preparing vegetables.
48 oz vegetable broth
2 c water
1 tbsp ground thyme
1 tsp ground white pepper
2 tsp ground cumin
1 tsp celery salt
2 tsp salt
dash black pepper
drizzle olive oil

Prep veggies for oven - 

cut 6-8 red potatoes into chunk size pieces
slice medium/large white onion into large-ish half moon pieces
mince 3 cloves garlic
slice 1 large zucchini into half moons
1 can garbanzo beans, drained
toss with grape seed oil
black pepper 

Roast vegetables for 20-30 minutes. Toss abut halfway thru. When done, add to broth. Let cook for about an hour then turn to warm. Add more salt or pepper as desired. White pepper is pretty strong so, be sure to taste it before going all willy-nilly with it ;)

Late to the party ...

FOLD and CHOP several stalks of rainbow chard. Toss into crock pot a few moments before serving. You'll be happy you did! 

Serve alone or with sourdough. Pouring over al dente pasta is also delicious. Fusilli is my personal favorite.