Ooh, my favorite!


On Holiday
July 27, 2012, 6:32 am
Filed under: Uncategorized

 

Rita Hayworth

I’m off for some fun in the sun with my guy. (Going to meet the fam!) And I am so looking forward to swapping my phone and laptop for some vintage shopping and family time at the beach. Pardon my absence for a few days while I unplug and chill out. I’ll be back next week. Cheerio!

[Image via My Love of Old Hollywood]



auromere toothpaste
July 26, 2012, 11:30 am
Filed under: Beauty, Clean, Green, Health

Auromere Ayurvedic Herbal Toothpaste

I had been on the hunt for a natural toothpaste for years and I’d never found anything from the more accessible natural brands to be worthwhile. Nothing ever had that zing that made my teeth and mouth feel really, extra clean; and even when I started digging a bit deeper I was always disappointed in what I got. I could never go back to conventional toothpaste though, so I eventually settled on a decent one from Nature’s Gate. Then one day last year, in the beginning of our wonderful courtship, my guy offered me a new toothbrush to keep at his house and he introduced me to this wonderful toothpaste. It was love at first brush. (And we all know how BIG the toothbrush moment is in a relationship, don’t we.) Let it never be said that romance is dead…at least when Ayurvedic toothpaste is involved.

Ayurveda literally means “the science of life” and as the ancient Indian art and science of healing and rejuvenation, it uses natural herbs, roots, and minerals to treat the whole person, and not just cure to a symptom. This toothpaste is made of just those elements as it boasts 24 natural herbal extracts, including the “Toothbrush Trees” NEEM and PEELU which give it natural tooth whitening properties and that zing of invigorating freshness.

It may be alarming to you at first, but the paste is a light sandy color since it’s free from bleaches. And if you really think about it, it’s far less alarming than the electric blue color that conventional toothpastes can be. In fact, that unnatural color is downright scary.

No artificial preservatives or parabens / No saccharin or refined sweeteners / No artificial dyes / Cruelty-free / Fluoride-free / Bleach-free

I should also mention that I converted mom and dad after he had a weird experience at the dentist where they kept pinching his cheek between his teeth during a cleaning. Of course it turned into a sore (and those can last for weeks!) but once he switched to this it healed incredibly fast. And why shouldn’t it with all of those potent herbs. It really is amazing stuff, and in the end it’s a treat for your mouth and body.

If you’re in Seattle you can pick this up at Madison Market, but it’s also available online here or at other big online shops.

P.S. I should also mention that while I am most certainly not a licorice kind of girl, this flavor doesn’t bother me at all; in fact, I love how clean and refreshing it is and ultimately prefer it to the mint flavor.



The Life of Flowers
July 25, 2012, 9:25 am
Filed under: Nature, Videos

http://vimeo.com/27920977

I’m a sucker for stop-motion. Let’s all promise to appreciate the little things today, shall we?



Steel Waste Baskets
July 24, 2012, 11:19 am
Filed under: Art and Design, Home, Nostalgia

Steel waste baskets

I love the simplicity of these steel waste baskets, and I love even more that they’re not plastic. The retro vibe is legit (as opposed to feeling contrived), and for me it’s a total dose of sweet nostalgia. I remember these from my small grade school in Colorado…though those were missing the polish these have.

$34 each from Schoolhouse Electric & Supply, made in USA



Chinese Shadow Play
July 23, 2012, 10:08 am
Filed under: Art and Design, Fashion

 

Silhouettes – by Misha Lee

One of my favorite movies is the epic Chinese masterpiece ‘To Live‘. While it may very well be one of the most tragic and depressing movies ever made, I still think of it after all these years, and mostly I recall the moments of the film that contained the ancient art of Chinese shadow play, or shadow puppetry. This form of storytelling seems all but forgotten, but it gives hope to see young designers and artists take their inspiration from this ancient art, which is why I was so taken with this series from Misha Lee called Silhouettes. This served as her graduation project, but the poetic vision and detailed artistry go far beyond a student work. It is simply stunning.

[via Mythical Garden, images by Misha Lee]



These are a few…
July 20, 2012, 10:23 am
Filed under: My favorite things, Personal, Seattle

Summer was in full swing until this morning with our thunderstorms, but still it’s been hot and muggy by our standards. Even if the sun’s hidden by the haze I’m so just happy that I get to wear summer dresses and shorts (of appropriate length, ahem). Another great week flew by with goodies from the farmer’s market, evening walks, and sour cherry pie making. Yeah, it wasn’t hot enough to not make pies, thank god. Hope you’ve got some sexy weekend plans.

Happy weekend to you. Kiss!

Snacking on sardine sammies. I have been craving these like none other (with purslane!). I know sardines get a bum rap, but it’s pretty much the same as eating tuna BUT it’s much more sustainable, has more omega-3’s, and fewer toxins since it’s lower on the food chain. My favorite brand is the Spanish brand Matiz Gallego.

Babysitting Chase & Chloe. I had the pleasure of visiting these two every day for dinner and a long walk through Volunteer Park. Westies love the sun so we all got a little sun-kissed.

Late night date nights. I love going for evening walks, which is probably the hardest part about working nights at the restaurant in the summertime. This week though, we got to bop around for bubbly, snacks, and dinner AT the movies. We went to see Top Secret at Central Cinema. It’s such a great spot. The vintage trailers were my fave.



Purslane Summer Salad
July 19, 2012, 10:58 am
Filed under: Clean, Farmer's Market, Food, Organic, Seattle

Purslane

This is purslane. It is my absolute favorite summer staple from the farmer’s market. I crave it. I keep it in a vase so I can pick sprigs to snack on all day.

Until this season I had never heard of it, but thanks to my wonderful guy I am now an addict. We ran out last night and I think I was experiencing withdrawals. (It does contain dopamine, afterall.) But it also contains a ton of other really good stuff, like for example, more omega-3 fatty acids than any other leafy green. Pretty bad ass.

Common in Europe, the Mediterranean, and throughout the middle east and Asia, purslane has been a culinary and medicinal staple for centuries. While it is a gorgeous summer treat, it’s popularity is also likely due to the fact that it is so resilient. In areas of low water it can switch to a different method of photosynthesis that traps carbon dioxide and ultimately converts it into nutrients. (Read more about it here.)

As far as taste and texture, it somehow manages to be sturdy and delicate with both its crisp stem and tender leaves. It’s a succulent that you eat, but think of it as the texture of a sprout with a slight lemon taste that’s more like an herb…but not strong or overpowering at all.

I love it as a salad, in place of lettuce on a sammie, sprinkled on a pizza (with some olive oil), or sauteed as if it were spinach. It’s just so versatile.

When was the last time you really and truly tried something new? Here’s a simple recipe that showcases the purslane with some other great seasonal vegetables we have now. This is what we are meant to be eating this time of year. Give it a go!

Purslane Summer Salad

–  1 bunch organic purslane (can use the entire stem, just remove the roots if still attached)

–  1 japanese cucumber, thick dice

–  1 spring onion, thinly sliced

–  1 tsp brown rice vinegar

–  1 tsp apple cider vinegar

–  small dash nama shoyu (tamari, or soy sauce will work too)

–  2-3 Tablespoons olive oil

–  pinch of salt

–  white pepper

–  gomasio (white and black sesame seeds)

Add the purslane, diced cucumber, and onion slices to a bowl. Lightly toss with the vinegars, nama shoyu, and olive oil until everything is evenly coated. Season with salt and pepper to taste and lightly toss again. Garnish with the gomasio and serve.

Some notes:

Nama Shoyu is unpasteurized or “raw” soy sauce. Though it is heated above the raw max of 115-degrees, the presence of living enzymes is still present after fermentation.

Gomasio is a blend of unhulled, toasted sesame seeds and varying proportions of salt. Be sure to taste the saltiness of your mix and adjust the seasoning as needed.

Mixing vinegars is a great way to add that secret depth of flavor. Don’t fret about the brown rice vinegar if you don’t have it. You can substitute white rice vinegar here if that’s what you have on hand.




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