My desire in life is to be the best I can be and inspire others to do the same. My feng shui work with others marries beautifully with cultivating well-being that affords others (and myself) to do just that – bringing our best to everything we do. Part of cultivating well-being is staying on top of self care. I define self care as all the behaviors, thoughts, and actions that ultimately treat our body, mind, & spirit with the utmost respect. This includes, and is not limited to, eating well, getting enough rest, exercising, meditating/praying, laughing, generosity, and so on.
For me, eating well is easy because I love to make healthy, tasty food. When I cook, I know what’s in my food and where it comes from (usually). I choose simple, free range, organic, fresh, and local as much as possible. I also like to plan my meals and be in tune with the changing seasons. Now that winter has arrived and there’s a chill in the air, soup shows up on the menu. One of my favorites is Red Lentil. Here’s the recipe:
1 cup dried red lentils
5 cups hearty veggie broth or organic chicken broth
1 onion chopped
1 sweet red pepper chopped
2 large carrots peeled & chopped
2 celery stalks chopped
1 t cumin
salt & pepper to taste
Sauté onion, pepper, carrots & celery in olive oil until onions are translucent. Add cumin, red lentils & broth and simmer about 30 – 45 minutes. When lentils are soft the soup is ready. I like to use a hand held puree and pulse a couple of times so the soup is creamy, yet still has some lumps.
For more amazing feng shui, visit Catherine Hilker’s website!
Future generation is the most important thing.
These very COOL vegetable labels designed by student Ben Huttly are creatively genius and outrageously practical!
The attempt to eliminate waste in a very eco-friendly manner is well-served with recyclable natural cotton twine and biodegradable paper labels.
But here’s the best part: the labels are made from the seeds of the food they so affectionately adorn! I am in love with this plantable packaging idea! Bravo Ben Huttly!
May all your gardens grow,
I am very honored and delighted to share one of MANY wonderful recipes from a dear friend! Debra Hempe is a homemaker, freelance photographer/writer, world traveler, explorer and a DYNAMO in the kitchen!
Please visit Debbi’s website Smart Cooking for more TANTALIZING recipes and follow her on Twitter at @vagablonde515!!
Thank you Debbi!
I’m always looking for new and different side dishes to accompany our burgers. The burger of choice at our house is the lean and delicious Bison Burger. For this meal I’m using my husband’s freshly baked sourdough bread instead of a classic bun.
The finely shredded Brussels Sprouts in this recipe mimic shredded cabbage making the dish reminiscent of a warm slaw. It is a perfect compliment to both a good burger and a lavish holiday meal.
Ingredients & what you will need:
1 slice bacon (optional)
1 Tbs butter
1 Tbs olive oil
½ of a red onion ~ thinly sliced
1 green apple ~ sliced
2 cups of very finely shredded Brussels Sprouts
3-4 Tbs of a good thick balsamic vinegar
Salt and pepper to taste
Cook one slice of bacon and set aside to cool
Heat a frying pan and add the olive oil and butter
Add the thinly sliced red onion and apple
Cook very slowly on a low to medium temp till onions and apples are partially cooked ~ about 10 minutes
Add the shredded Brussels Sprouts, mix with the apple and onion
And cook for another 10 minutes
Keep cooking till the Brussels Sprouts are tender and soft
Add 3-4 tablespoons of good balsamic vinegar and cook for another minute or two
Add the bacon bits and stir to combine (optional)
Serve & enjoy!
Find more lip-smackin’ recipes at Debbi’s blog!