Vein-gard!

Despite another blast of cold winter weather slamming into Kansas, sunny days and warmer climates are on their way! Many are already starting to prepare for their spring and summer wardrobes, and one way for some is to get rid of unsightly varicose veins. "Natural Care's Vein-gard" is a homeopathic cream that helps relieve symptoms of aching legs and feet, spider veins, as well as tired, heavy, and restless legs! By strengthening and toning blood vessels, soothing inflammation, and impeding vein swelling, it helps enable proper functions. And with continued use, "Vein-gard" provides remarkable alleviation to make your legs warm-weather ready!

Lunchskins by 3 Green Moms

"Whether you care about our environment, saving money, eating healthy, or looking stylish, LunchSkins are the answer to your plastic baggie blues -- they offer an environmental benefit (reduce landfill waste), a practical benefit (they can be used hundreds of times and save you money over the long run), and a healthy choice (food tastes better in a pastry bag)."

Food for Thought has Lunchskins in three different sizes and six different patterns!

Vegan Wednesday! Grilled avocado sandwich!

Tasty Grilled Avocado Sandwich!

4 slices sandwich bread

vegan butter (I prefer Earth Balance soy free)

mustard, optional

vegan mayo, optional

1 large ripe avocado -sliced thinly

1. Spread the buttery spread on one side of all the bread slices. Place one slice, buttery side down, in a preheated frying pan over medium-low heat. If you want to add vegan mayo, mustard, or other "dressings" now is the time.

2. Otherwise, lay the avocado slices from one half of the avocado on the bread, covering well. Place another slice of bread, buttered side up, on top. Let cook 3-5 minutes, or until the bottom is golden.

3. Gently flip the sandwich over and grill the other side 3-5 minutes. Repeat the above to make the second sandwich.

This sandwich is a great compliment for tomato soup! Add some lettuce, spinach, or tomatoes for an even tastier sandwich!

Recycle Bank Coupon

Do you participate in Recycle Bank's program?  If so, check out our coupon available for $5 off any purchase of $30 or more.  You can save a bit of green while going green! 

Saving Face!

At the end of long, hard day's work, makeup can feel as if it's suffocating your pores while steering dirt and other grime deep into your skin. "Derma-E's Vitamin A Glycolic Cleanser and Toner" work together to eliminate the gross and leave you with the fresh! First, this powerful cleanser washes away dirt, oil, and other impurities while unclogging pores and encouraging natural exfoliation. Rich with Marine Plant Extracts, the toner removes any remaining cleanser and rebalances skin to reduce the appearance of pores to finish! Try combined or separate in order to receive a healthy and natural spa-like experience!

Eco Bamboo Dinnerware

Have you seen our new assortment of Eco-Bamboo chip and dip holders, plates and bowls? We have them in cute patterns and beautiful solids. They are made from a mixture of bamboo and resin. They are dishwasher safe and extremely durable. Did I mention cute, modern and stylish?

Vegan Wednesday! Blueberry corncakes!

Blueberry Corncakes

1 1/4 cups whole wheat pastry flour,divided

3/4 cup cornmeal

1 1/4 t. baking powder

1/2 t. baking soda

1/4 t. sea salt

1 1/3 cups soy milk, rice milk, or other non-dairy milk of choice

1/2 cup apple juice or water

10 oz. fresh or frozen blueberries

safflower oil

Place 2 T. of the whole wheat pastry flour in a medium bowl and set aside. In a large bowl, place the remaining whole wheat pastry flour, cornmeal, baking powder, baking soda, and salt, and stir well to combine. In a small bowl, place the soy milk and apple juice, and whisk well to combine. Add the wet ingredients to the dry ingredients and stir until just mixed. Place the blueberries in the medium bowl with the reserved whole wheat pastry flour and gently toss to thoroughly coat the blueberries with the flour. Gently fold the blueberries into the batter.

Using a little safflower oil, lightly oil a large non-stick skillet (or griddle), and place it over medium heat. Using a 1/4 cup measuring cup, portion the batter into the hot skillet, and cook until the corncakes have bubbles on top and the edges are slightly dry, about 3 minutes. Using a spatula, carefully flip over the corncakes and cook an additional 2-3 minutes or until golden brown. Transfer the corncakes to a non-stick cookie sheet and place in a 200 degree oven to keep warm while continuing with the remaining batter. Lightly oil the skillet again with a little safflower oil and repeat the cooking procedure for the remaining batter. Serve the corncakes with your choice of jams, preserves, syrups, or fresh fruit.

Makes about 16 pancakes.