Friday, December 31, 2010
Originally known as "Thieves Oil", it was developed in Medieval days to help protect thieves agasint the Bubonic Plague as they raided the homes of the afflicted. Now, this powerful blend of Lavender, Thyme, Rosemary, Bergamot, Eucalyptus, Tea Tree, and other popular essential oils is available to the public. These oils, when mixed together correctly, are highly antiviral, antiseptic, antibacterial, and anti-infectous. Combined, they aid the body in defending against foreign agents such as viruses, the flu, colds, sinusitis, bronchitis, pneumonia, sore throats, cuts, and many more!
So to stay well, stop by our blending bar and discover the many ways to use Medieval Mix!
Thursday, December 30, 2010
Wednesday, December 29, 2010
Starting January 1st, I'm making myself over. I'm going to embrace the whole foods of nature. I'm going to make an effort to eat less processed foods and more fresh fruits and vegetables. I'm lucky enough to work in a store that has a great selection of organic produce. I have the option of delicious salads made with fresh spinach (and cucumbers, carrots, and onions, oh my!). Our selection of apples is amazing, and a fresh Pink Lady apple is a great afternoon snack. I can't wait to explore all of my options.
Like anything, it's all about moderation. A vegan cookie occasionally isn't going to kill me. But I've come to realize that food is medicine, and the cure for all of my aches, pains, and mood swings, is a diet rich in nutritious whole food. I look forward to seeing what results this new lifestyle will bring.
Tuesday, December 28, 2010
Monday, December 27, 2010
Friday, December 24, 2010
Thursday, December 23, 2010
Wednesday, December 22, 2010
Tuesday, December 21, 2010
1/2 tsp cream of tartar
1/8 tsp salt
1/2 tsp baking soda
1 1/2 tsp xanthan gum
1/8 tsp cloves
1 egg (cold)
*Gluten-Free Flour Mix:
6 cups white rice flour
2 cups potato starch (NOT the same as potato flour)
1 cup tapioca starch
Combine the gluten-free flour mix, cream of tartar, baking soda, xanthan gum, cloves, cinnamon, ginger, and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas.
In a small bowl beat the sugar, egg, and molasses together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour.
Dust some freezer paper (not wax paper) with gluten-free flour or confectioners sugar. Put the dough on the freezer paper and sprinkle with flour or confectioners sugar. Roll the dough to ¼ inch thick and cut out shapes as desired. Bake at 350 degrees F for 12 minutes. Cool on a wire rack. Makes about 20 cookies.
Enjoy and have a happy holiday weekend!
Friday, December 17, 2010
8 oz. Citric Acid
Thursday, December 16, 2010
Wednesday, December 15, 2010
Tuesday, December 14, 2010
Monday, December 13, 2010
These little creatures would melt the heart of Scrooge himself! Little Missmatched sock monkey animals are adorable, cozy and on sale! Come check out the giraffe, frog, monkey and more! We also feature several of their other cute products. Check another name off your list and discover all our fun gift ideas!
Friday, December 10, 2010
With the weather slowly starting to feel a little bit more like Christmas, it's important to stay moisturized and keep your body hydrated. "MoistStic" lip balm is a sure way to keep your lips soft all winter long! Made with powerful ingredients such as Beeswax, Vitamin E, and Tea Tree oil, it protects and moisturizes your lips at the same time!
Thursday, December 9, 2010
Wednesday, December 8, 2010
1 C Vegetable Shortening (or Vegan Margarine)
1 15 oz. Can Pumpkin Puree
2 Tsp. Vanilla Extract
4 C Flour
2 Tsp. Baking Soda
2 Tsp. Ground Cinnamon
½ Tsp. All-Spice
1 Pkg. (10 oz.) Dairy-Free Dark Chocolate Chips
Blend the sugar, shortening (or margarine), pumpkin, and vanilla extract on high until creamy. Stir in the flour, baking soda, cinnamon, and all-spice until well combined. Finally, mix in the chocolate chips.
Drop by teaspoon onto a lightly greased cookie sheet - these cookies do not tend to grow during the baking process, so they do not need much space on the cookie sheet. Bake at 375°F for 10 – 12 minutes. Cool on a rack and enjoy!
Tuesday, December 7, 2010
Monday, December 6, 2010
Thursday, December 2, 2010
The kit includes gingerbread mix, royal icing, a piping bag for the icing, girl and boy cookie cutters and step by step directions. A fun idea for a family tradition or a wonderful gift to give!
Wednesday, December 1, 2010
Tuesday, November 30, 2010
Monday, November 29, 2010
Thursday, November 25, 2010
(7.5 oz.) container of greek yogurt
1/4 to 1/2 can of pumpkin (depending on your taste preference)
sprinkling of pumpkin pie spice
Stir and enjoy. A few add in's include: trailmix, ginger snaps, granola, ground pecans and pumpkin seeds!
Wednesday, November 24, 2010
Tuesday, November 23, 2010
Have a happy Thanksgiving!
Monday, November 22, 2010
Friday, November 19, 2010
Thursday, November 18, 2010
It's that time of year again when the Celestial Seasoning's "Holiday" teas arrive. Choose from such flavors as Candy Cane Lane, Gingerbread Spice, Nutcracker Sweet, Sugar Plum Spice and my favorite, Sugar Cookie Sleigh Ride! Get them while they last since these are a once a year item!
These are sure to keep you warm this season. Great as a stocking stuffer for any tea lovers!
Wednesday, November 17, 2010
1 pkg. Chebe Cinnamon Mix
2 tbsp margarine
3 tbsp. applesauce
3 tbsp milk or soy milk
2 small apples -peeled, cored and diced
1/2 cup fresh cranberries (heaping)
2 tablespoons margarine or butter
1 tbsp. brown sugar
1 tbsp. agave nectar
add spices: cinnamon,cloves, allspice, ginger, nutmeg to taste OR use apple pie seasoning
1 tsp vanilla
enough cornstarch slurry (equal water to cornstarch, premixed) to make desired thickness.
1 egg, mixed, for egg wash optional
Combine dough ingredients in a bowl and knead until you have a firm ball of dough. Reserve.
Melt butter or margarine in cast iron pan and toss apple pieces into pan and saute for one or two minutes. Add your cranberries, and stir. Add seasonings, brown sugar and agave and heat for two more minutes, stirring occasionally. Add vanilla. Mix cornstarch and water together completely and then add to pan. Let thicken and remove from pan.
Preheat oven to 375 degrees.
Take half of chebe dough and roll out between a gallon size cut open ziploc bag with the sides cut out or one large piece of wax paper, folded over so you are rolling on the wax paper and not the bare dough. Cut out squares of dough and put filling on one side of the dough. Fold over dough to cover filling and make a triangle. Use fork to crimp edges together. If you want cut one larger piece of dough into a circle, place filling, and fold edges of dough over to create a galette. Don’t cover all of the filling for the galette.
Spray cookie sheet with butter flavored cooking spray and place turnovers on the sheet. Baste them with egg wash and sprinkle lightly with sugar if desired. Cut air holes into the tops of the turnovers. Bake for 25-30 minutes or until golden brown.
Recipe found on bookofyum.com/blog
Ingredients:1 bag Pamela's Classic Vanilla Cake Mix
3 eggs (2 beaten, hold 1 back from beating)
1/2 cup butter
1/2 cup chopped nuts (optional)
1 cup canned pumpkin
1/2 cup sugar or 1/3 cup agave
1 teaspoon allspice (cinnamon, cloves, nutmeg)
Measure out 2/3 cake mix and set aside. Combine remaining 1/3 cake mix with 1 unbeaten egg and butter until crumbly. Spread in bottom of a greased 9-inch x13-inch pan. Bake at 350° for 15 minutes.
Combine reserved cake mix with pumpkin, sugar or agave, nuts, eggs and allspice. Mix and pour over crust. Continue baking 15 minutes. Refrigerate. When completely cooled, frost with cream cheese frosting (recipe below). Keep refrigerated until ready to serve.
8 oz. cream cheese (1 package), softened
1/4 cup unsalted butter (one stick), softened
1/2 teaspoon vanilla extract
1-1/4 cups powdered sugar, sifted
Directions:Mix all ingredients and frost over cooled bars.
3 stalks celery, diced
1 tbsp sesame oil
1/2 tsp sage
1/2 tsp thyme
1 tsp parsley
salt and pepper to taste
2 cups whole wheat bread, cubed
2 cups corn bread, cubed
1/2 cup vegetable broth
In a large mixing bowl, combine the spices with the bread and vegan cornbread, mixing well. Add the onion and celery and stir to combine.
Add vegetable broth just until moistened, adding more or less as needed.
Bake for 20 minutes.
1 1/4 cups soy milk
Egg replacer for 1 egg
1/4 cup vegan margarine
Tuesday, November 16, 2010
1/2 c butter
1 c sugar
1 tsp vanilla
15 oz canned pumpkin
2 c gluten-free flour blend (see note below)
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
Gluten-Free Flour Blend: 1 1/2 c white rice flour, 1 1/2 cup sorghum flour, 1/2 c tapioca flour, 4 tsp baking powder, 2 tsp xanthan gum
-preheat oven to 325º, lightly grease bread pan
-cream butter and sugar until light and fluffy. Add eggs, mixing well after each one.
-add vanilla and pumpkin; mix until well blended
-in a seperate bowl, mix together remaining ingredients. Gradually add flour mixture to pumpkin mixture- DO NOT OVERMIX!
-pour into a prepared pan
-bake one hour to one hour and ten minutes
Monday, November 15, 2010
2 boxes (12 waffles) Gluten-Free frozen waffles
2 cups chopped onions
3 cups chopped celery
1 tsp salt
1-2 tsp cilantro
1-2 tsp thyme
1-2 tsp sage
1 1/2 cups gf chicken stock
Preheat oven to 350 degrees F. Toast the frozen waffle 1 1/2 times, until crispy but not burned. Let cool, then cut into 1/2" cubes. Set aside.
Saute chopped celery and onions in 2 tbl oil in large frying pan over medium heat until soft. Add spices and pepper as desired to taste. Pour in chicken broth and simmer over low heat for 15-20 minutes. Stir in waffles until fully saturated in sauce and seasonings. Place in 350 degree oven for 20-25 minutes, covering as needed with aluminum foil, until done.