Handmade Lotion Bars

A friend gave me a lotion bar for Christmas... and I loved it! It looks like a bar of soap (no wonder I like it!) but you rub it on your skin as lotion.  Brilliant!

I decided to try a recipe I found on Pinterest.  These couldn't have been easier! All you do is mix equal parts beeswax, coconut oil, and cocoa or shea butter.  I used cocoa butter because I don't love the smell of raw shea butter.   You just melt everything together on low heat, and pour into the moulds of your choice.  I used these silicon muffin moulds and the bars easily popped right out.  You can also add essential oil if you like.  I added some tangerine and they smell lovely. With such great ingredients, these will surely combat dry winter skin.

What a sweet Valentine's day gift these would be!  

WDW - Einkorn Wheat Pancakes & Muffins

I've made the switch recently from spelt flour to Einkorn wheat.   Einkorn is one of the earliest cultivated forms of wheat, which is beneficial since today's modern wheat has been hybridized to the moon and is problematic in many ways.  

Einkorn is higher in protein and is more nutritious overall.  Some studies have even shown that people who must refrain from gluten can more easily digest this wheat, since it has a lower gluten toxicity.  If you're interested more about the benefits of Einkorn, I recommend this article.

I made some banana muffins with it recently, and my daughter noticed how great they tasted with the Einkorn.  She then in turn purchased some (they have it ground at Whole Foods; I buy mine in berry form from Azure Standard and grind in my vitamix).   She made some pancakes with a recipe she found, and quickly sent me that recipe saying I must try it.  I just happened to be thinking about what to make for breakfast so I immediately gave them a try.  The pancakes were absolutely delicious!

Here are the two recipes!


Einkorn Banana Nut Muffins

1 1/2 cups Einkorn flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 egg, beaten
1/2 cup packed dark brown sugar
1/2 cup plain yogurt, regular or Greek
3 tablespoons melted coconut oil

1 cup mashed ripe bananas
1 teaspoon pure vanilla
1/2 cup chopped toasted pecans or walnuts (or use chocolate chips for all the nuts, or a portion)
1/4 cup old fashioned rolled oats

Preheat oven to 400 degrees. Place paper baking cups in 12 regular size (2 1/2-inch) muffin cups. Spray paper baking cups lightly with cooking spray.

Place flour, baking powder, salt, baking soda and cinnamon in a large bowl. Stir to combine; set aside.

Place egg, sugar, yogurt, oil, banana and vanilla in a medium bowl. Mix well. Add to flour mixture, stirring until just combined. Stir in nuts and oats. Divide batter among muffin cups.

Bake 20 to 25 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.

Makes 12 muffins

Einkorn Pancakes

makes about 8 medium 

1 large egg
1 cup milk (I used almond; Emma said plain water worked fine)
2 Tbsp. coconut oil, melted
1 Tbsp. honey 
1 cup Einkorn flour
1 Tbsp. baking powder
1/4 tsp. salt    

Mix dry ingredients and wet ingredients separately.
Pour wet into dry and whisk gently just until mixed.
Let batter sit 2 minutes before cooking on buttered griddle.   

A tale of three bowls

Bowl #1.  Acai bowl from The Harvest Bar in Sherman Oaks.  They call themselves a "superfood cafe" and this was a welcome lunch after a long and annoying government agency appointment in Van Nuys.  This wonderful bowl had 21 grams of protein and included: acai, peanut butter, hemp protein, hemp milk, dates, banana, goji berries, pumpkin seeds, hemp seeds, almonds, cacao nibs, bee pollen, and fresh raspberries!  It was like a healthy ice cream sundae with the most delightful flavors and textures! The next day I was sure to stock my house up with all the needed ingredients to make this and it's been on repeat for breakfast or lunch ever since.  I add spirulina powder so my bowl is green, not purple! Yum!

Bowl #2 satisfied a strange craving.  I wanted to eat something that LOOKED just like this.  I don't know what got in my subconscious mind to form this craving - maybe I saw something on Pinterest?

Nonetheless, this SUPER easy and DELICOUS dinner hit the spot.  Basically it's just a bowl with cooked quinoa on the bottom, topped with sauteed kale + chard, and oven roasted butternut squash.  It is topped with a tahini dressing simply made by throwing a few tablespoons of tahini, a couple of garlic cloves, the juice of one lemon, a pinch of salt, and a little water into a mini chopper.  The secret is roasting the squash on high temperature so it gets all yummy and caramelized.   Oftentimes I end up with big bunches of greens from my farm box and this will be my new favorite way to use them.

Ok, so maybe this one isn't EXACTLY a bowl...but more like a platter... but just LOOK at this gorgeous food from Tel Aviv Grill in Tarzana!  This is authenic Israeli food.  Chicken Schwarma, incredible hummous, one of the best falafels I have ever had, and fluffy house-made pita bread.   Not to mention all the lovely condiments. It completely took me back to our trip to Israel a few years ago, and all the amazing food we had there.  

 {P.S. Don't expect to go for dinner on a Friday night or anytime Saturday -- they are Jewish and close to observe Shabbat around 3:30 pm and the Sabbath on Saturday.}

New fave product!

As most of you know, I'm big on making my own products such as all natural soap, lotion, and make-up remover.  I've made my own sugar scrub before with coconut oil, but it didn't wow me.

Recently, I purchased this Lavender Salt Scrub from Trader Joe's as I thought the packaging was pretty and that it would be nice for guests to have in the shower.  I put it in the guest bathroom and never thought about it again.

Recently, Emma was staying with us and raved about the scrub.  She was surprised I hadn't even tried it!  She insisted I use it the next time I showered.   Sure enough, she was right - it is amazing!

It is non-abrasive and goes on so easily.  A light scrub and rinse and your skin feels so smooth and moisturized.  You don't even need to apply lotion after you shower.  It leaves a light coat of oil on your skin that is not greasy at all, which also gives a nice glow.

  And the smell is so lovely... especially if you're a lavender fan like me!  I use this every day -- can't get enough!

The best part about loving this product was finding that the ingredients were all natural.  And the price... only $5.99 for a good size tub.  What a deal (and what a nice gift for someone!). I promptly went out and stocked up my cupboard for fear Trader Joe's would stop carrying it!!  

WDW: Probiotic Power Punch!

 
It's sickie season, and though I usually escape illness fairly well, this season I've gotten a couple of mild colds and a nasty infection.  

So, I'm trying to be proactive about eating lots of greens, fresh veggie juices, vitamin and antioxidant rich fruits, and probiotic foods, such as yogurt, kefir, and the like. Probiotics are especially helpful to boost all that good bacteria in your gut (where most of your immune system operates).   Today's recipe is a favorite new breakfast that I tweaked from this yummy chia seed pudding recipe  (except I sub in maple syrup for the sweetener in the above).   

I'm a HUGE fan of raw dairy products, and we are fortunate to have Organic Pastures dairy here in California (and we are fortunate that raw dairy is LEGAL!).   My local Sprouts market sells their products, including their raw kefir.   Kefir has more probiotics than yogurt, so I buy it often and mix it into smoothies or pour it over some fruit.   I decided to blend my love for the chia pudding with my desire to eat more probiotics.  The result was smashing!  Try it soon!

Kefir Chia Pudding
Serves 1 

1 cup raw kefir (or at least use organic, unsweetened if you can't get raw)
2 Tbsp. chia seeds
fresh berries of choice
real maple syrup
toasted coconut, (or granola, nuts, etc.)

In a serving bowl, stir the kefir and chia seeds together.   Chill at least 45 minutes.
Top with a drizzle of maple syrup and toasted coconut. 

Holiday appetizer: Cranberry-Pineapple Salsa

Appetizers - -  not exactly my specialty!  

It's always nice to have a few nibbles ready when guests arrive, but I always struggle as to what to serve.  Here's a great recipe that is healthy and fresh -- quite welcome with the heaviness of appetizers at this time of year.  I served this easy and delicious salsa with Trader Joe's organic corn, quinoa, and chia chips.  YUM -- try this soon!

Cranberry Pineapple Salsa

Makes about 3 1/2 cups or 12 servings

1 (12-ounce) bag fresh cranberries
1/2 medium pineapple, pared, cored and coarsely chopped (about 2 packed cups)
1 green onion (white and green parts), coarsely chopped
2 tablespoons chopped fresh mint or cilantro
1 jalapeño, seeded and minced (may add some seeds if heat is desired)
1 garlic clove, minced
1/4 teaspoon salt

Place cranberries, pineapple, green onion, mint, jalapeño, garlic and salt in food processor fitted with metal chopping blade. Pulse until cranberries are coarsely chopped. 

Transfer to serving dish and cover tightly with plastic wrap. Refrigerate for at least 30 minutes but no longer than 2 hours. Serve chilled.

WDW returns with ACAI BOWLS!

Meet my new obsession -- Acai bowls.

They are like ice cream that is good for you!

I like to eat them for breakfast or lunch but feel free to treat them like dessert!

What is an acai berry anyways?  It's considered a "superfood" from the Amazon rainforest in Brazil.  The acai tree is actaully a type of palm tree.  Brazilian natives consider the berry to be a secret of health, providing energy, and boosting immune and metabolic function.

Here are some interesting facts about acai berries:

-They contain amino acids & omega fatty acids.

-They have all the same vitamins and minerals of most fruits, but also contain unique chemical compounds found in no other fruit on the planet.  

-Acai contains one of the highest levels of antioxidants you can find -  including a superpotent one called anthocyanin.  It also has free radical powers. Acai's ORAC (oxygen radical absorbancy capacity) is over 3500, which is hundreds of times higher than your average apples and bananas.

The best way to get acai is by buying it frozen.

The company Sabazon sells convenient packets of plain Acai and Acai mixed with guarana extract.  The latter is lightly sweetened with organic cane juice and I prefer that one.

How to make 1 serving

 In high-powered blender add the following:

-1/2 frozen banana, cubed

-1 packet Sabazon Acai puree 

(I get mine at Costco, they also have it at Sprouts and probably Whole Foods)

-1/2 cup liquid (I like almond milk or raw milk or half OJ/half milk)

 -small handful of ice

Blend to the consistency of ice cream.

Now, the fun part... toppings!
 

I like to add the following:

fresh fruit 

(my faves are fresh berries, sliced bananas, peaches, and kiwi)

homemade granola

toasted shredded coconut

and my absolute fave: chia seeds

If you're near Los Angeles, and want a foodie adventure, here's a link to the best acai bowls in town!

WDW -- A healthy treat

When I saw this coconut almond fudge recipe recently on a blog, I knew I needed to try it.

I'm a HUGE coconut fan & almond butter fan -- so I knew this would be a winner in my book.

The recipe called for an ingredient I had never used -- coconut butter.  So I tracked some down and made these right away (I have since discovered that coconut butter is delicious in my oatmeal and is pretty delicious just by the spoonful!).

I modified the recipe by melting some chocolate chips (I like the soy-free, dairy free kind) and pouring a little on the bottom of the mold (I just used my non-stick mini muffin pan).  I froze them for about 10 minutes.

Then I mixed the fudge together and poured that on top.  I chilled the fudge for a couple of hours, then popped them out of the pan.  
 
These are such good little morsels -- very satisfying when you want to eat healthier but crave a little something sweet.  I venture to think that these could be made with peanut butter too, they might taste like a Reese's!  Yummy!

Coconut Almond Fudge

Ingredients

• 1/2 cup unsalted almond butter (I use raw, smooth)
• 1/2 cup coconut butter
• 2 T real maple syrup
• 1 T coconut oil
• 1/4 tsp salt
• 1/2 tsp almond extract

Instructions

• In a saucepan, combine all the ingredients.
• Stir on medium-low heat until everything is combined.
• Pour into molds (or mini muffin pan) and store in the fridge to set. 
• Makes about a dozen pieces.  Keep refrigerated.

A Sweet Baby Shower

 

My adorable niece is expecting her 1st in April- a sweet little boy!  Emma, Stephanie and I had the joy and privilege of showering her and her soon-to-arrive baby last Saturday at our home.   It was special to have BOTH grandmas and TWO great-grandmas present!  We were blessed with a beautiful day weather-wise, and a lovely group of about 25 guests.

We served lunch.  The mom-to-be loves to eat healthy, so I had fun planning the menu with lots of fresh ingredients.  I do usually put a lot of thought to the balance of my menu, and try to do something that may be a little different.  And I always want the food to be colorful and pretty.  Nowadays, it's always good to be sure to have at least one vegetarian, vegan, gluten- free and dairy-free option (and check for nut allergies).  

Here's what we served on this lovely spring day:

Kale, Brussels Sprouts, and Quinoa salad.   Super food that's super colorful!  Chopped kale, shaved Brussels sprouts, quinoa, shaved fennel, grated carrot, chopped purple cabbage, pecans, dried cranberries, and a lightly sweet vinaigrette.   What is great about this salad is you can toss it a bit ahead of time.  It was even good leftover the next day.

Sisley Salad.  I LOVE this salad from Sisley restaurant.   I used my own garden fresh greens (I had red and green romaine lettuces -- you can add radicchio if you don't have red greens), chopped tomato, toasted pine nuts, sliced hearts of palm, fresh shaved parmesan cheese and a creamy basil vinaigrette.

Wild Rice & Chicken Salad.   A super yummy salad recipe from Stephanie's mom.   Wild rice, chopped chicken, green onion, toasted slivered almonds, chopped celery, and chopped snap peas, with a curry vinaigrette.
 
Roasted Beet, Orange & Avocado Salad.    Beets are roasted then cut into wedges, and tossed with a dressing made of fresh orange juice, zest, and shallots.   I lined the platter with arugula and put the beets in the middle, flanked by bright orange and avocado slices.   Gorgeous bursts of color!

Mixed Berry Salad.   Super easy to throw together, I sliced strawberries and spread them on a white tray, then layered on blackberries, blueberries, and raspberries.   Berries are just so beautiful, they don't need much attention!

Potato-herb Waffles with Pesto Cream.   I got this recipe from a bed and breakfast inn we stayed at.   These savory whole grain waffles contain mashed potatoes, cheese, and herbs.   I actually made them and froze them in advance, and just warmed them right before we served lunch.  So easy.  The pesto cream is simply plain greek yogurt mixed with purchased pesto sauce.

Kale salad & Beet Salad

 

Desserts: 
 I usually use this sideboard in my dining room for desserts.  It's not very big so we put the dessert plates in the drawers.  We had flour-less chocolate cupcakes with ganache frosting (GF), vanilla cake balls dipped in blue & white chocolate, dipped pretzel rods, lemon bars topped with raspberries, lavender shortbread cookies, and even a healthy choice -- coconut almond fudge (GF, DF).

 

{I had a sweet helper come a few weeks ahead of time
and teach me the art of cake balls. 

She also taught me that they can successfully be made
in advance and frozen- a big help!
Thank you, Bri!}

 

Easy {healthy} dessert - Coconut almond fudge!  Coming to a WDW soon!

I added a little chocolate to the bottom of my mold before pouring the fudge in.
My niece loved these.

Beverages:   

Water bottles were wrapped in white fabric and a safety pin (to resemble diapers).
In decanters, we had fresh lavender lemonade and iced tea,
and I made a big urn of coffee.
I couldn't resist using these pretty blue Ball jars! 

 

  

I also made soy candles in the blue jars for favors.  They turned out cute!

I leaned heavily on the girls for decorating since it's definitely not my forte!  They made everything super cute!  They stretched a clothes line over the food table and hung cute baby boy clothes (and that also cleverly doubled as their gifts to the mom-to-be).  We set up a ladder with baby pictures of the mom-and-dad-to-be, and a few baby items like shoes, books, etc.  I made a baby diaper "cake" as a centerpiece.  Simple and easy.  We got some balloons and cut flowers from the garden to make it a bit more festive.  Our colors were turqoise blue, gold and silver.

 

The table wasn't quite set up yet -- but you get the idea.

We are really in full swing shower season now.  There are so many weddings, and the babies are starting to come, too!  It's really fun.  Here are some things I like to do to make showers easy.

1.  Tableware 

It's nice to use "real" dishes and silverware and saves money in the long run to invest in pieces you will use.   Buying nice paper goods can be pricey.   If you choose things that are neutral (white or glass) you can use them for pretty much any type of event.

I have an extra set of silverware, plus some real silver that my mother in law left me.  I just mix and match it.   I particularly like the old silver and would love to buy more of that.  I also have LOTS of metal serving tongs.  When people go through a line of food they need to be able to serve themselves one-handed!

For years I have been collecting vintage small glass luncheon trays -- you know, the kind from the 60's that come with a cute little glass punch cup.  They can be found at thrift shops quite easily for very little money.  I have a couple different patterns of those as well.  They are great for dessert or for a tea.  You can even use the cup to put a little dessert in (tiramisu, trifle, etc.). 

Recently, I purchased 48 ceramic white square dinner plates at the Dollar Store.  They are quite nice - you would never know they were only $1!   You can see them in the photos above.  They even go in the dishwasher! 

For cups I often use Mason jars.  I have a good sized collection of clear and blue.  I also have some inexpensive IKEA goblets and small glass juice cups.  I have about 20 white coffee cups that I saved from my first set of dishes 27 years ago (Mikasa) that I use for coffee.  If it's a larger group, sometimes I buy white disposable coffee cups.  I have a big coffee urn as well, and some large beverage decanters.

I usually buy paper napkins to highlight whatever color theme I'm using.  I collect cute ones when I see them.  IKEA has great napkins!

I also have a collection of large white bowls and platters.  I also have several clear pedestal servers that are great for desserts.  I love pewter serving pieces.  I recently found a big square one at a thrift store for $5 and I jumped on it!  White or pewter go well with any theme.  I'm always on the lookout for something new (I LOVE Homegoods!).

I also use white tablecloths for everything, it keeps things simple.


2. Preparations

To avoid party stress, I try to do EVERYTHING I can in advance.  The favors, decor, signs for food, party game, water bottles, etc. were all done a couple weeks ahead of time.  I also baked and froze all the desserts, and even the waffles.  It really is so much easier this way.  My schedule for getting ready for Saturday was:

Saturday before: Yard work/clean patio furniture & cushions

Wednesday:  Deep clean the house 

Thursday:  Shop for food (at a couple different stores), make lemonade and iced tea

Friday:  Prep all food that I can (pick and wash greens, chop veggies, toast nuts, roast beets, frost cupcakes, cook grains for salads, grind coffee, make salad dressings, etc)

Friday night:  Girls come over and help set up decor, thaw and set up desserts, set up table with platters and serving pieces, set up beverage table

Saturday morning:  Wash and plate berries, finish cutting oranges/avocados for beet salad, toss salads together, warm frozen waffles, stir together the pesto cream (Rich cleaned the patio table tops and got balloons and ice for me  - bless him!) 

With so much done in advance, it only took a couple hours to get ready that morning.  It's SO much more enjoyable this way because it's stress free.  You can enjoy and focus on your guests!