Here's a taste of the fun to come: a centerpiece I created for our annual cookie exchange: and it's not only eco, it was free! I received the vase as a wedding gift (years ago), the pine cones and branches are from our yard, the gingerbread items are gift ties and an invitation from the event, and last but not least the flowers are made out of toilet tissue rolls that have been glued and sprayed with hair glitter left over from Halloween. We also put these "flowers" on our tree...very eco-chic! (and super easy to make with a 3 year old!)
Happy New Year everyone!
Now thru November 5th trade in Halloween candy for better choices. Way to go Earthfare, you made my 3 year old daughter's day! A coloring book and treats she recognizes ...Plus a free healthy kids meal now this makes Mommy and daughter happy.
2 drops peppermint
2 drops lavender
2 Tbsp water
Just be sure to use DoTerra oils, not all essential oils are okay to take internally.
It's been a long August but we are finally moved in a somewhat settled so I will be returning to the blogging world! Thank you to my loyal readers for hanging in there with me.
I am excited to announce that my favorite time of year is here...consignment season! And to kick it off is Bellesandbeaus on ball park road in Lexington SC September 16-18th. They by far have the best quality and pricing in the area and save even more by shopping the 50% Sunday sale on select items!
It can't get much greener than this! No wasting resources on going store to store, just gently used, super cute clothing (and toys, furniture, and much more! ). I know where I'll be the 16th, hope to see you there or if your not in the Lexington area be sure to find your local consignment!
As my family is moving and all that it comes with I am taking a leave of absence and will return in time for fall harvest at the start of September. And look for all the wonderfully green projects sure to take place around our new home. Stay green and never fear, I WILL return :-)
People, we haven’t had much of a summer. Right now, as I stare out the window while waiting for the words to appear, I see a grey sky before me. A mono-color, same-color-as-slate, no-break-in-the-clouds grey. It’s about 61 degrees.
We need as much color and intensity of flavor as we can find right now.
(I know. The rest of you are sweltering in the heat. We’re headed to New York tomorrow, so there will be plenty of summer sunlight in our future.)
One of the gifts of living in a place where summer is sometimes a figment of our imagination is that everyone is so very grateful for the sunlight when it arrives. When the sun rises in the sky without the encumbrance of clouds, you can see everyone’s chest opening, the ribs stretching wide, smiles arising. You pass people on the street and see wide-open faces, welcoming. The day before, when the sky lowered, people kept their faces to themselves. On sunny days, summer is a communal experience.
It’s really the same process as waiting for the cherries to ripen on the tree. We sit through months of skeletal branches, the first tentative buds, leafy-green goodness, and tiny green cherries hanging amidst that green against sky. And then, the birds eat most of them. The dreams are dashed.
When we can pull a cherry off our tree, a dark-black, ripe cherry without any bird pecks? We’re ecstatic. And if we happen to eat that cherry under a blue sky? So much the better.
A few days ago, the sun came out. Strong. Clear. We ran outside.
As I pulled weeds from the garden overgrown from too much rain, Danny followed Lu around the yard. She wanted to blow bubbles, then kick the soccer ball, then run. However, when she remembered the ladder, she became single-minded.
“I go up the ladder, Daddy. For cherries.”
And so he stood just below her, letting her reach without his hand on hers, and watched her pluck cherries from our tree.
The cherry tree in our yard produces wine-dark cherries, with a sweet flavor at the front and a tannic taste at the back of the mouth. They’re small cherries, so each bite feels like something special. They’re addictive. And for a few days this past week, the sun was shining. Lu ate cherries off the branches, from the top of a ladder, her dad just beneath her, her mom pulling weeds and grinning that wide-open smile.
Plus, we taught her how to spit out the pits.
Cherry season, like summer skies, may be brief around here. But oh, it is so sweet .
The first week of having cherries in our lives again, I don’t want to do anything with them but eat them clean and spit out the pits. However, once the cherries come into the farmstands, especially the ones from Eastern Washington, we make them into pies, clafoutis, scones, and cakes. This summer, however, has been the summer of homemade cherry-basil soda.
Cherries and basil go together so well that we’ll think you’ll be cherry-besotted soon too. However, think of the possibilities of this technique with other fruits and herbs: strawberry-mint soda; nectarine-lavender soda; watermelon-lime soda. There are endless possibilities. And then, of course, you could use these syrups to make homemade popsicles too.
There’s no need to buy soda in a can again.
2 cups pitted fresh cherries
1 cup organic cane sugar
½ cup chopped fresh basil
Setting up the syrup. Combine the cherries, sugar, and basil in a large bowl. Toss them around with your hands to coat the cherries. Cover the bowl in plastic wrap and let it sit in the refrigerator overnight.
Making the syrup. The next morning, put the cherry mixture into a blender. (A food processor would work well here too.) There should be a lovely syrup at the bottom of the bowl. Be sure to include all of that loveliness in the blender. Blend the cherry mixture until it is smooth. Push the cherry puree through a fine-mesh strainer. Throw away the cherry pulp.
You now have cherry-basil syrup.
Making the soda. Combine some of the cherry-basil syrup with club soda for cherry-basil soda. You’ll know your own ratio of syrup to club soda. Although we’ve always done ours by taste alone, I think our favorite ratio is about 1 ounce of syrup to 6 ounces of club soda.
Don’t forget the ice! Enjoy.
From www.glutenfreegirl.com can't wait to try this!
If you like loaded nachos, you'll love this dish from Simply Organic.
1 tablespoon vegetable oil
1 can (15 ounces) refried beans
1 packet Simply Organic Enchilada Sauce Mix
1 cup water
8 ounces tomato sauce
8 cups tortilla chips (approximately a 7-ounce bag)
2 cups shredded Organic Valley Sharp Cheddar Cheese
1 cup diced fresh tomatoes
fresh jalapeno slices (optional)
Preheat oven to 350 degrees.
Warm oil in a skillet over medium heat. Spread refried beans out in skillet. Fry 5 to 10 minutes.
Meanwhile, in a saucepan on medium heat, whisk together Simply Organic Enchilada Sauce Mix, water and tomato sauce. Bring to a simmer, then decrease heat and cook while beans fry.
Pile tortilla chips on a large, ovenproof platter. Top with refried beans, enchilada sauce, cheese, tomatoes, and jalapenos. Bake for 5 to 10 minutes or until cheese has melted.
Top with sour cream, green onions, and black olives. Use more chips if needed.
Courtesy of Simply Organic
1 carrot or roasted red pepper
1/3 cup chopped onion
Salt and pepper to taste
1/4 cup whole wheat flour
1/4 cup crumbled feta
Grate zucchini. Add tsp salt and let sit about five minutes. Chop onion finely and either grate carrot or finely chop roasted red pepper. Squeeze liquid out of zucchini. Mix all veggies and egg and black pepper together. Add four, stir. Add feta, stir. Heat skillet, hand form patty(s), add a bit of oil to the skillet and get cooking! 4-5 minutes then flip for 4-5 minutes more. Enjoy this indulgent yet health (and easily organic and local) dish. It's perfect for breakfast, lunch or dinner and a wonderful was to get kids to eat their veggies.
Fresh, diced tomatoes (about 3 to 4 cups)
Green chile, 2, chopped small
1/4 cup onion, diced
1 clove, minced garlic
1 jalapeño, minced
1/4 tsp each: cumin, sugar, salt
1/2 cup chopped cilantro
Juice from 1/2 lime
Food processor used to blender all to desired texture. Add Mango and omit sugar if you would like.
Rubbermaid containers (including glass!) B1G1
Kashi cereal 2.99
Earthbound farm salads B1G1
Plus, what's better than free?! Don't forget to enter to win the Food Should Taste Good giveaway to win five free bags of tasty chips!
Lexington farmers market this Saturday as well.
I pride myself in feeding my family good quality, real foods. None of those extra long, hard to pronounce ingredients for us! But sometimes that leaves me searching for snack foods (carrots and apples are great but sometimes you just want chips!) That's why I was so excited to try Food Should Taste Good products.
Made with high quality, natural ingredients this tortilla chips are kosher, Vegan, dairy/lactose free, GMO free, gluten free, Cholesterol free, And have no trans fats! I had the pleasure of trying the chocolate, the works!, Lime, White cheddar, and Toasted sesame.
The first thing I noticed was that these chips are super crispy! They pair well with lots of dips; my favorite was the chocolate with fruit salsa(find that recipe one the blog too!) plus, these are great for all ages...my two year old loved the white cheddar and the lime.
I would recommend these chips for anyone! They are perfect for the busy parent, party planner or those late night snackers. They have 11 great flavors to choose from so try them all!
Plus, the wonderful people at Food Should Taste Good are giving one of my lucky readers the chance to win a sample box of five full size bags of your choice.
Here's how to enter:
Become a follower Here!(one entry, be sure to leave a comment)
"like" Food Should Taste Good on Facebook (one entry, be sure to leave a comment)
blog about my giveaway (two entries, leave a comment with a link)
Share my giveaway on Facebook (one entry, leave a comment with a link)
Add my blog to your google reader (one entry, be sure to leave a comment)
Giveaway closes July 15th 2011 at 11 pm. Winner selected at random by random.com.
Good luck everyone!
Publix has a lot of great deals including bogo hummus and 2.99 kashi products
Stop by 14 carrot for the new Heathly Clippings and Mambo Sprouts, including cascading farm coupons. Perfect for publix sales!
Visit Earthfare this saturday for $1 burgers and hot dogs to celebrate the fourth! Plus check out all the great new sales for the month.
Also stop by the south Carolina state farmers market for wastonia organic product at great prices, including peaches!
After picking all these wonderful berries lately I just had to can something! Here's my recipe for canning your own jam PLUS it's super easy!
Blackberry / Blueberry Jam
2 cups each Berry
1.5 cups sugar
1 green apple, grated
1/2 cup fresh lemon juice
Bring to boil for twenty minutes until beginning to stick to bottom (removing foam from top). Test a bit and if it doesn't run your great! Funnel into pre-sterilized jam jars put on lid and ring then flip over and let cool completely. If lid don't "pop" it is correctly sealed and will keep one year, if not, refrigerate and use in 3 weeks.
So make your own Berry jam and share with family and friends AND remember to use local, organic ingredients. Enjoy!
Be sure to tell your dad, husband or important man in your children or your life how much you love and appreciate them.
She kept "given' them loves" ie-rolling them in her hands
I received this recipe from Nora Pouillon, one of America’s finest organic chefs. She owns the acclaimed, and first certified organic restaurant in the U.S., Restaurant Nora in Washington D.C.
For the berry mixture
4 cups blackberries
1 tablespoon Grand Marnier
½ cup sugar
1 tablespoon arrowroot
2 pinches ground cardamom
For the cobbler dough
1 cup unbleached organic all-purpose flour
5 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
3 tablespoons unsalted organic butter, chilled and cut into ¼-inch dice
1 organic egg yolk
1/3 cup organic buttermilk, or 1/3 cup organic milk with 1 tablespoon fresh lemon juice
1. Preheat the oven to 400ºF. Grease a 4- to 6- cup baking dish or ceramic pie plate. Combine the berry mixture ingredients in a large bowl and pour the berry mixture into the dish.
2. Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Add the butter and work the mixture quickly between your fingertips, until it is crumbly and has the consistency of cornmeal. Or use a food processor, pulsing it on and off, to mix the flour and butter. Add the egg yolk and buttermilk and stir to combine. The dough will be soft.
3. Drop the dough in spoonfuls onto the berries with a large spoon. Bake for 30 or 40 minutes, until the topping is browned and cooked through. The berries should be quite liquid. Garnish with mint.
This week's Take the Boot Challenge coupon is:
Food Should Taste Good 2/$4 (with printable, only $1!)
Loving Father and Creator of all we come to you today deeply grateful for your creation. As we look around us we are amazed at the greatness and majesty of all that you have made. Nature around us speaks of your greatness - the vast expanse of the sky, the mountains, trees, lakes and streams speak of your great design. You have given us such beauty in the colors of the rainbow, the beauty of flowers and fields. Words cannot adequately express the magnificence of all you have created. We join in praise with the writer of the psalms when he says, "O Lord, our Lord, how majestic is your name in all the earth." May we show our love and reverence to you, our Lord, by caring for all that you have created. We humbly give you praise and thanks. Amen
(prayer from http://www.thoughts-about-god.com/prayer/prayer_nature.html)
Remember those amazing, FREE blackberries from earlier in the week? Well they make a vibrant, deliciously purple smoothie!
MADELINE'S PURPLE-LISIOUS SMOOTHIE
1 ripe banana
About 1 Cup fresh blackberries
A handful of fresh kale
Almond milk (or milk of choice) to cover
Just toss it in the blender and blend until smoothie consistency. Pour over a few cubes of ice in a clear glass, add a favorite straw and enjoy!
Go-Lean Instant Hot Cereal or Granola Bars 6.7-17.5 oz, $2.99$1 offKashi cereals (mambo sprouts booklet)
$1 off Kashi GoLean cereals, Kashi booklet
* There are lots of other great deals this week but I am out of town so you'll have to share with me too! Be sure to check out the farmer's markets, lots of great, colorful produce is in now. And if you're in downtown Columbia the USC Greene St. Healthy Carolina Market is back on Tuesdays.
And here is a recipe for those participating in Meatless Monday (one of my favorites from my time in Costa Rica) PURA VIDA! :
Gallo Pinto (beans and rice) Recipe (recipe from here)1 lb (450 gr.) Black beans. Fresh are best but most likely you’ll find them dried.
8-10 sprigs cilantro (coriander leaf) fresh or frozen, not dried!
1 small or medium onion
½ small red or yellow sweet pepper (optional)
3 cups (700 ml) chicken broth or water
2 cups (350 ml) white rice
½ teaspoon (2.5 ml) salt
1 Tablespoon (15 ml) vegetable oil
1-3 Tablespoon oil to fry the Gallo Pinto
If beans are dried, cover with water and soak overnight, if they are fresh, just rise them off. Drain the beans and add fresh water to an inch (2.5-cm) above the top of the beans, salt, and bring to a boil. Cover the pan and reduce heat to very low simmer until beans are soft (~3 hours).
Chop cilantro, onion, and sweet pepper very fine.
Add 1 Tablespoon oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add half of the chopped onion, sweet pepper and cilantro and sauté another 2 minutes. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes). This is also the recipe for Tico rice used in other favorites like tamales.
Once the rice and beans are cooked you can refrigerate or freeze them. Keep a significant amount of the “black water” with the beans (½-1 cup 120-240 ml). This is what gives the rice its color and some of its flavor. Sauté the rice, beans reserved chopped onion, sweet pepper and cilantro together in vegetable oil for a few minutes. Sprinkle with a little fresh chopped cilantro just before serving.
Once the rice and beans are cooked you can also refrigerate or freeze them. Make up small batches of Gallo Pinto when you want it by simply sautéing them together.
In Guanacaste they sometimes use small very hot red peppers instead of or in addition to the sweet. Some people add a tablespoon or so of salsa Lizano or Chilera to the beans while they're cooking. Our friend Mercedes always simmered the beans very slowly all-day and preheated the water or chicken broth for the rice.
- 1 cup low-sodium chicken broth
- 1 cup water
- 1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
- 1/4 cup sliced almonds
- 1/2 cup nonfat plain yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon curry powder
- 1 cup halved red grapes
- 1/4 cup chopped cilantro leaves
- Salt and freshly ground black pepper
- 5 ounces mixed greens (about 5 cups lightly packed))
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lemon juice
In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.
(serving size: 1 cup chicken salad and 1 1/4 cups greens)
Calories 325; Total Fat 14 g; (Sat Fat 2 g, Mono Fat 6 g, Poly Fat 5 g) ; Protein 37 g; Carb 13 g; Fiber 2 g; Cholesterol 85 mg; Sodium 175 mg
Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Phosphorus, Selenium
Good source of: Riboflavin, Vitamin C, Calcium, Iron, Magnesium, Manganese, Potassium
I prefer to use greek yogurt with this recipe...and of course, local and organic ingredients!
- What’s your must-have picnic ingredient? Send your answer to firstname.lastname@example.org by June 28, 2011 and you could win an Earth Fare sampler full of delicious treats for the whole family. Submissions should be 150 words or less and include your name and preferred Earth Fare location.
- Who do You want to see on the next dollar bill? Email your answer to email@example.com by June 28, 2011 and you cold win a $100 Earth Fare gift card and winner’s suggestion on framed Earth Fare Currency! Submissions should be 250 words or less and include your name and preferred Earth Fare Location.
Check out the month's sales flyer here... once I make my weekly trip I will share the best deals here!
Toufayan Wraps, 10 oz, BOGO at $1.99
Jala Frozen Yogurt Bars, 16 oz, BOGO at $3.99 (printable here)
Santa Cruz Organic Lemonades 32 oz, $1.25 (printable here or healthy clippings)
Mom’s Best Cereals 12-16.5 oz, $1.19 (printable here)
Kashi Heart to Heart or Go Lean Cereal, 12.4-15 oz, $2.99 (printable here; mambo sprouts or healthy clippings)
Please share your other great, eco and organic deals here!
UPDATE: A while back I posted about recycling at apartment complexes. I am happy to say that two have added this program to there complexes...still not my friend's who started my inquiry; however, it's a great start!
I love all the press locally grown is getting as of late! Plus, if you get to know your farmer you can get local and organically grown crops...it's wonderful! Support your local farmers today (and if you get your hands on local onions try this delicious baked onion ring recipe!)
Multigrain Hot Cereal with Apples and Raisins
Serves 4 (makes about 4 cups)
A steaming bowl of hot cereal is one of the most comforting ways to start the day. Our version combines rolled oats, quinoa, and buckwheat groats (kasha) for a tasty, high-protein breakfast loaded with fiber. It will keep you satisfied until lunch time!
Buckwheat groats and quinoa add a slightly chewy texture and a mild, nutty taste, while grated apple, raisins, and cinnamon lend sweetness and spice. Groats are readily available in natural food stores, but you can easily substitute pearled barley or cracked wheat if you prefer. Kids can vary the cereal by adding other favorite fruits (fresh or dried), a handful of nuts, or by using maple syrup instead of honey.
For even more protein, mix in a tablespoon of your favorite nut butter. Depending on their age, kids may be able to make this cereal for themselves, or help out with the measuring and stirring. Leftovers reheat beautifully in the microwave.
1/3 cup quinoa
2/3 cup thick rolled oats
1 large organic apple, coarsely grated (unpeeled, cores discarded)
1/3 cup Earthbound Farm Organic Raisins
1/2 teaspoon ground cinnamon, or more to taste
Honey or brown sugar, optional
Bring the water and salt to a boil in a medium-size saucepan over high heat. Reduce the heat and add the groats and quinoa. Cover and simmer the mixture over low heat for 7 minutes. Add the rolled oats, cover, and simmer for 6 minutes. Stir in the apple, raisins, and cinnamon, cover, and simmer for 2 minutes. Remove the pan from the heat and let the cereal sit, covered, for 5 minutes.
Divide among bowls and serve hot with honey or brown sugar, if desired. Add milk if you like a thinner consistency.
(above recipe is from www.ebfarm.com... check out there cookbooks THEY ARE WONDERFUL!)
-.75/1 Santa Cruz Organic juice, 32 oz printable or in the new mambo sprouts
(makes it 50¢)
GREAT deal sorry that there isn't more but not too many deals this week; HOWEVER, lots to check out at the farmer's markets this week...summer is almost here! Next week Earthfare's new months ad comes out and so does 14 Carrot so next week is sure to be great!
Here's a photo of the discipline chart we created for our two year old in an effort to make punishment a teaching moment. It has worked wonderfully! She is starting to understand that actions have consequences.
What are your discipline techniques?
This recipe is from vegan.sheknows.com! Thanks for sharing!
Kid-Friendly Fruit Pita Pockets
- 2 whole grain or whole wheat pita pockets
- 8 tablespoons smooth almond butter or other nut butter
- 1 banana, peeled, thinly sliced
- 1 apple, pear, peach, or nectarine, depending on the season, thinly sliced
- 2 tablespoons agave
- Cut pita rounds in half to form 4 pockets.
- Slather nut butter on the inside of each pocket.
- Stuff with fruit, lightly mashing, and drizzle with a little agave.
- Serve immediately or, for a change, gently warm them in the oven.
Blue Diamond Almonds, 6 oz, at $3.19 ($1.59) -.50/1 Blue Diamond product printable
-.60/2 Blue Diamond almonds, 6 oz cans, SS 4/03 or SS 1/23
-.60/2 Blue Diamond Roasted Almonds, SS 1/23
-.75/2 Blue Diamond Almonds, SS 1/23
(use .50/1, makes it 59¢)
Sprout Stage 2 Organic Baby Food 75¢ -B2G1 Sprout Organic Baby food printable
(makes it 50¢)
Amy’s Organic Bowls, 9 oz, B1G1 at $2.49 ($1.24)-.75/1 Amy’s bowls, December First for Woman magazine
(makes it 49¢)
Better Oats Oat Revolution Oatmeal, 5 ct., $1-$1 off Better Oats Oatmeal printable
(makes it FREE)
Clif Crunch Bar, ZBar, or Twisted Fruit, 5-6 pk., $1.99-$1 off Clif Kid Zbar, Energy Snack or Zfruit rope, 6 pk printable
(use $1 off, makes it 99¢)
Quorn Meatless Entree, 7.8-12 oz, $3.99
-$2 off 2 coupon from Mambo Sprouts booklet
Lots of other great deals this week so be sure to check your coupons before shopping! And this Saturday in Lexington is the kick off for the *NEW* farmers market!
And...if your one of the first 100 shoppers then you get a reusable tote too!
1. Check your sunscreen- is it expired? What's in that stuff anyway? Most of us tend to hold on to sunscreen year in and out but sunscreen does expire; lots of chemicals, fragrances, etc. hide out in the very stuff we use to protect ourselves. I personally love California Baby and Episential sunblock.
2. Ditch the pre-bottled water...fill your own! Save the planet (and your wallet!) by filling and using your own water bottle to stay hydrated this summer.
3. Do something close to home or consider purchasing carbon offsets for longer trips; and if you rent a car see if you can go hybrid!
4. Turn your air up to keep it from cutting on while your out of town; turn off fans and other electric items "red/green lights" to save electricity (and your energy bill!)
5. Use public transportation if possible
6. If your at a hotel don't get new towels and sheets daily; most of us don't do that at home so why should we when traveling?
7. Bring your own lunch/snacks or check out local markets and restaurants to keep your meals fresh, local and organic whenever possible. And of course, pack in reusable containers!
8. Turn any trip green! Pick up trash on the beach or at the lake, remember to "only leave footprints" when camping or hiking, take every chance to teach your sprouts (if you have any) about being eco daily (a big one for us was recycling everywhere, not just at home)
9. At the beach? Rent a bike (or bring your own!) you'll get some exercise and save carbon emissions at the same time!
10. instead of buying cheap, plastic or screen printed souvenirs think about what you can make: decoupage a frame with brochures and tickets then place your family photo in the frame, decorate one with shells if it was a beach trip; how about dried flowers from a hike? The possibilities are endless and eco!
Do you have other tips/tricks that make you eco on vacation? I'd love to hear them!
This verse was used at a DoTerra oils event I held this week at my house. And it is so true! God has given us all that we need to live; essential oils for health and beauty, amazingly intricate nature for oxygen and life, etc. Today, and everyday, care for and enjoy His glorious gifts and always remember to be thankful.
Quorn meat substitute products (yummy AND not soy!) $3.99
$2 off 2 from Healthy Clippings
Mom's Best Cereals 10/$10 mega sale this week (or on sale for $1.49 each)
.75/1 off printable coupon
Apple & Eve Fruitables 46 oz. $2
$1 off from Sunday Paper
Al Fresco Chicken Sausage $3.99
$1 off printable coupon with signup OR
$2 off in email newsletter
7th Generation Dish Soap 25 oz BOGO $2.99
$1 off printable coupon
Food Lion - be sure to periodically check here...they are always trying new products and therefore closing out one's that "don't work" for them...I just got truwhip (like cool whip) for $1! This stuff is normally $4+ at my local stores!
Plus, check out your local CSA and farmer's markets on www.localharvest.org! Our CSA farm, Big Moon Farm, still has open summer slots!
Eat local, eat organic:-)
I love this! Facebook (oddly, by removing breastfeeding photos they are only fueling the fire) and international commericals like this have been bringing public breastfeeding to light. And while I feel that you shouldn't purposely "overexpose" yourself there is nothing improper or sexual about feeding your child. Let's hope we see commercials more like this one popping up in the US.
This photo was taken at a gas station. This sign was between two soda advertisements and gas stations certainly do not offer healthy nutritious options like advertised. Instead we should promote the little know fact that many stores (such as Earthfare) accept EBT and farmers markets are starting to as well. Just because a person or family needs a little assistance with purchasing food doesn't mean they should be offered junk to feed their families. Everyone can and should have access to healthy fresh foods regardless of income level.
Plus, this week's Take the Boot Challenge Coupon: Free Crackers! Bring your crackers with hydrogenated oils or high fructose corn syrup and trade in for a FREE box of Earthfare Organic Cracker Rounds. (valid until 5/17/11, see website for coupon)
Organic Rolled Oats .99/lb.
GoodBelly Probiotic 2/$6
$1/1 Good Belly Product and/or B1G1 (sign up and get coupons emailed to you)
Kashi Go Lean Crisp, assorted varieties 2/$6
$1 off coupon (Mambo Sprout booklet), use 2 and get 2/$4!)
Late July Chips BOGO ($2.99 for 2, these are AMAZING!)
Plus, thanks to Frugally Farming Family (which list other Earthfare sales for the month, the one's listed here are just my top picks) here are other things to remember for saving at Earthfare:
- 5% Discount for educators (Including Homeschoolers) with I.D. or other records to prove you are an educator
- EBT is accepted at ALL Earth Fare stores! Even if you are struggling financially, you can still use your EBT to purchase healthy foods! Combine it with the Earth Fare coupons and sales for maximum use of your EBT dollars!
- Thursday from 4-8pm Kids Eat Free! Minimum purchase of $5 for Adult. Also, maximum of 2 take home meals if children are not present!
1. a recycled newspaper bouquet in a recycled glass "vase" (mason jar, dressing bottle, etc.)
2. homemade organic sugar scrub in a recycled glass jar
3. handmade mosaic garden stones
4. Make a charitable donation to a cause your mom is passionate about
5. for the not-so-crafty: Treehugger.com's Green Gift Guide for Mothers Day
What are you doing for the mom in your life? Can't wait to hear all your wonderfully eco ideas!
Forest Acres Farmer's Market (3p-6p Rooftop @ Richland Mall)
Preschool Discovery Program at Saluda Shoals "Swamp Stomp" 10a-11a
Holistic Mom's Network @ 14 Carrot (1130a-1p)
Caterpillar Critters @ Riverbanks Zoo (10a-1045a) ages 3-4
Produce Sale at 14 Carrot (30% off 1p-5p)
Open Yoga at Expecting Well (515p-6p on Gervais Street)
Rhythm and Blooms (6p-9p) @ Riverbanks Zoo Botanical Gardens
Bubbly Animals @ Riverbanks Zoo (10a-1045a age 2/11a-1145a ages 3-4)
Main Street Marketplace
Family Day: Gardens in Bloom (9a-11a)
Richland Co. lightbulb exchange, 9a-1p, Food Lion on Hardscrabble Road
*thanks to Go Famously Green and Hop Skip Jump Kids for posting some of these wonderful events!
I came across this on one of my favorite blog's Dulce de leche and this translation of Galatians 5:22-23 really struck a cord with me. She relates it to parenting (which I totally see and agree with) but I love that it says, "...and a conviction that a basic holiness permeates things and people." To me this speaks volumes to the reiteration that God is the Creator and that He cares about ALL of creation.
As we, "...direct our energies wisely..." let us not only show compassion and commitment to people, but to Creation as well.
Well, if your used to the traditional row gardening the answer is weeding, time, space and the list just goes on and on.
BUT there is hope! You CAN grow flowers, herbs, fruits and vegetables enough to sustain your family in almost any space.
Now, for the recipe: (CSA inspired, see tab at top of the page)
Turnip Mashed Potatoes
6 large new potatoes, skin on
2 large turnips, peeled
1/2 cup cream, heated
1 stick melted butter
1/2 cup sour cream
salt and pepper to taste
Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15 minutes or until fork-tender. Drain. Whip unpeeled cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don't overbeat them; a few lumps are nice). Add hot cream, butter, and sour cream. Season with salt and pepper, to taste. Whip again until blended. Adjust thickness by adding more cream, if desired.
recipe from foodnetwork.com
Remember to use local and organic whenever possible.