Ooh, my favorite!

Cold Season – My natural medicine cabinet
October 9, 2012, 7:29 am
Filed under: Clean, Health, Organic, Preparedness

The season isn’t even in full swing yet and already I’ve heard lots of talk about sniffles and colds. I thought that since the season has truly arrived you might want to take a peek inside my medicine cabinet. Please know that I share these with you because I find natural methods to be healthier and more practical than mainstream medicine. This may not be for you so please only try these products if you see the benefits in alternative practices of medicine.

Tired of the effects of popular over-the-counter medicine over the years I started looking into homeopathic alternatives and eventually settled on a few that worked to help my system power through even the most epic colds. These staples work to help heal the entire body as opposed to simply chasing or masking symptoms. If it’s possible to feel better than you did before you caught the cold, these remedies can help you get there. Here are a few of my favorites:

1.  Sambu Guard

This stuff is beyond awesome, and not just because it tastes better than a shot of St. Germaine. This stuff tastes GOOD, and and it has been naturally sweetened with honey. It’s actually intended to be taken before you have a full-fledged cold, so more along the lines of when you’re just starting to feel something coming on. It’s an immune booster, so the mix of herbs, Elderberries, Elder flowers, and Echinacea all combine for a potent cold defender. Even if I miss the before part, I still take it during the course of a cold as it’s safe enough to be taken as an everyday supplement. Available at Pharmaca and other natural pharmacies and stores it’s pricier at about $17 a bottle, but truly worth every penny.

2.  Cold Snap

This is the ultimate naturopathic defense…a modern version of ancient Chinese medicine and herbology. Containing 20 different herbs these capsules have some serious fighting power and ultimately work to help restore the balance of your body. For really detailed and fascinating information check out the Ohco site and read all about building righteous chi.

3.  Bach Rescue Pastilles

Meant more for calming and soothing effects, these gummy pastilles are made of flower and herbal extracts that help in situations of high stress or trauma. Since these types of situations often lead to compromised immune functionality, I have these on hand when I need a little boost. Also great to have this little tin tucked away in ones purse for extra stressful days.

4, 5, 6. Hot Toddy

I’ll say it again, ditch the NyQuil and go for this remedy instead. Lemon is a natural antiseptic, antimicrobial, and has mucus-resolving properties that are essential for helping your body fight a cold. Raw honey, which has been used as a cold remedy for centuries, soothes a dry throat and cough. The shot of whiskey is all too important for napping, numbing aches, and boosting morale. The list of ingredients of over the counter cough syrups really is quite alarming if you think about it. My recipe at the link above adds a slice of fresh ginger to help eliminate toxins and also to comfort tender tummies.

7.  Thayer’s Slippery Elm Lozenges

These chalky-candy-like lozenges are bad ass. The inner bark of the slippery elm tree is pure comfort on a sore throat. Free of any preservatives these lozenges are also a trusted source for vocal relief for many singers and speakers (since 1847).

8.  Herbal Expectorant

I’m not gonna lie, this is not my favorite part of the cold regimen. This guy is very much like a cough syrup, and unfortunately tastes like one too. Its active ingredient is Guaifenesin, which is also found in other cough syrups, but the benefit here is the addition of herbs, like rose hip and red clover, and the omission of extra additives.  I often have to watch my colds and work to ensure they don’t move down into my chest and turn into bronchitis (a curse since childhood), so I rely on the herbal expectorant to help keep my bronchioles clear.

I’ll be making my trip to the pharmacy section of Madison Market this weekend to be sure I’m all stocked up for whatever may be ahead on the sniffle front…but still hoping to avoid having to use any of it. Happy cold season, friends!

The Cook’s Atelier
September 13, 2012, 10:08 am
Filed under: Clean, Food, Organic

Precisely how every meal should be made.

The Cook’s Atelier is a mother-daughter cooking school tucked away in Burgundy, France. The vegetables are from Madame Loichet’s farm. Check out their blog to see all of the beautiful (and simple) food and recipes they share. Notice the small the list of ingredients, and the importance of seasonal eating.

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


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.

Black Cap, baby
July 2, 2012, 10:22 am
Filed under: Clean, Farmer's Market, Food, Organic, Seattle

Black Cap Raspberries

Hello sweet thang. I’m a Black Cap raspberry. I’m kind of a big deal. Well, you know…some varieties of berries are considered invasive to Washington state, but I’m actually, ahem, a native variety. Oh yeah. I’m wild.

I’m considered an heirloom variety, but you can just think of me as free from genetic altering. This pretty much means that with me you’re guaranteed maximum nutrient and antioxidant potency. Yeah that’s right, I just said potency. Come to the dark side and enjoy the taste of blueberries mixed with blackberries. Seriously, I taste gooood. Catch you at the University Farmer’s Market next Saturday? Alriiiight. 

Berry Good
June 14, 2012, 11:28 am
Filed under: Clean, Food, Organic, Seattle

I’ve come across some great local strawberries but it’s not full-on berry season here in Washington until July at least. Luckily the fruits of California’s labor have been lookin’ mighty fine and I’ve waited as long as I could to avoid eating them out of season. It’s just that they’re so good for you– the ultimate anti-cancer snack with antioxidants and compounds that help prevent the growth and spread of cancer cells. Sadly though, it’s really important to buy your berries organic whenever possible as they use huge amounts of pesticide when grown conventionally. Conventional strawberries can have as many as 13 different pesticide sprays on them.

I’m hoping our spring weather picks up again so that I can find our beautiful wild Washington berries and replace these Cali guys. But until then I’ll be stuffing my face with this gorgeousness.

Bellwether farms plain sheep’s milk yogurt + local honey + favorite berries.


(If you’re looking for some guidance in which produce products to buy organic versus conventional check out EWG’s Dirty Dozen and Clean 15 list. It’s a great resource for prioritizing your shopping list.)


Aztec Healing Clay
June 7, 2012, 6:43 am
Filed under: Beauty, Clean, Health, Organic

My skin hasn’t been much happy since my epic cold last week. I figured I’d give it a few days to get back on track but it became clear this morning that I needed to help it along since ultimately my body is still working to expel many of the toxins and ickiness from my cold. I notice even the whites of my eyes are still a bit red, which is also an indication that things are still working to heal. At least where my skin is concerned I decided that I’d help it along with my favorite Aztec Indian Healing Clay mask, a natural remedy of 100% Bentonite Clay and over 50 different minerals from Death Valley, California.

Organic apple cider vinegar & Aztec Healing clay powder

The mask mixture consists of about a tablespoon of Aztec Healing Clay powder and few teaspoons of raw organic apple cider vinegar. I’ve repurposed a make-up foundation brush to mix and apply the clay. It makes it so easy and fun!

Aztec Healing Clay, mixed

When you add the cider vinegar it will foam a bit, so use a non reactive bowl and brush/mixer. Adjust the consistency of the clay to make it easy to apply; not so thick that it takes forever to dry, and not so watery that it doesn’t extract anything from your pores.

If you’re worried about using the vinegar you can substitute filtered water, but for me I much prefer the vinegar. The goal is to absorb as much from the pores of your skin as possible, while still using only clean and natural ingredients.

Post-cold skin treatment with Aztec Healing Clay

Once you’ve got the right consistency start painting! If you have make-up on you’ll want to wash your face first. Be sure to get the creases on the side of your nose, the underside of your chin, and even your neck. This part feels REALLY good, so I usually take some time going over everything a few times. Once you’re done it will take about 20 minutes to dry.

While I wait I usually boil a pot of nettle tea and let it steep for 10 minutes. I pour a small amount aside and let it cool while I sip another cup. This is a spa-ish experience after all; but really, the nettle tea works wonders internally and will soon help post-mask also. While you’re drinking your tea you’ll notice that you can feel your face pulsating from the clay. It’s a good thing, enjoy it!

Once the clay is dry it will be a chalky whitish color, very different from the army greenish color it was when it was wet. Hop in the shower (you can just use the sink but it can get a little messy…especially if you did your neck.) Use warm water and gently wash away the clay.

When you’re done your face will be RED, but don’t be alarmed. This is normal and it will go away in about 20-30 minutes.

Nettle tea and witch hazel for post-mask toning

This is where the cooled organic nettle tea comes in. I use this to splash on my face to cool and soothe some of the redness, but also to act as a toner. My skin loves it! I’ll let it dry and repeat another three or four times, then follow it with a splash of Witch Hazel.

Follow this with your favorite moisturizer, but after all this work you’ll want to make sure it’s free of any synthetics, fragrances, parabens, etc. Here I will usually take a very small amount of my trusty organic coconut oil and lightly massage it into my face. If your face is very dry you’ll want to do something a bit heavier.

There’s really nothing cleaner you can do for your skin. Try a regular routine of at least once a month, but be sure to give this regimen time to bring any impurities to the surface and rid of them before you discontinue it. Also be sure not to underestimate the importance of your diet in the case that your skin is giving you problems. For example, I noticed that when my diet is high in wheat and dairy (or after a horrible cold) my skin just isn’t the same.


Candied lilacs & ice cream
May 9, 2012, 10:11 am
Filed under: Food, Organic, Recipes, Sweets

Lilac ice cream. Candied lilacs.

It almost seems like once you’ve been drunk off springs first cherry blossoms that it’s easy to take the consequent lilacs for granted. With the craziness at the restaurant last year I made this mistake, and there was no way I was going to do it again. In fact, after our cherry blossom cream & candied lemon verbena leaves at The Willows Inn we were inspired to celebrate the season with the lovely lilac in ice cream with candied blossoms to top it off. I’m giddy to report that it was UH-MAY-ZING!


Candied Lilacs

We tried a few different methods for candying the lilac blossoms, but really the only real winner is painted-on egg whites dusted with caster sugar. While it was the most time intensive I should also say that it was the most rewarding, and even therapeutic. Add together fragrant flowers, a delicate paint brush, silky egg whites, and crystally caster sugar and there’s no way you could not have a good time.

Ingredients, tools, and mise en place

  • Fine tip paint-brush (made of food-grade materials or cleaned really well before use)
  • Wax paper dusted with sugar
  • 1 egg white slightly beaten, just until there is a collection of small bubbles at the top
  • Lilac blossoms, pluck the individual flowers from the bunch selecting the best ones to be candied and leaving the rest for the ice cream
  • Caster sugar in a shallow bowl or plate
  • Optional: tweezers. (I quickly found the lilacs were sturdy enough for my fingers, so the tweezers may not be necessary for you either.)

1.  Hold each flower by the stem and lightly paint the front and back of the petals with the egg white.

2.  Dust each side with caster sugar, lightly shake off any excess

3.  Set on the sugar-coated wax paper and let dry overnight. No cheating here! They must be completely dry before storing in a container with sugar.

Some notes

–  Only use blossoms that you know have not been sprayed…from your neighbors yard.

–  Only use egg whites if you’re comfortable with this method. We use local, organic, and untreated farm eggs that we love. Other candy methods include simple syrup in place of egg whites. If you’re more comfortable with this give it a go.

–  Washing the blossoms was a difficult call. After some research we found some washed the flowers while others didn’t in order to preserve the fragrance. It’s your call.

Lilac Ice Cream

Here’s a glance at our recipe for the ice cream. In addition to the lilacs we wanted to add as much springtime flavor as possible so we added an additional egg yolk and chose to use goat milk. It was a good call.

Be sure to read your ice cream machines instructions and adjust if needed.

Lilac Ice Cream

– 2 cups organic raw goat milk

– 1 cup organic heavy cream

–  5 organic egg yolks (initially we planned on 4, but 5 was better.)

–  1/3 cup maple syrup or honey

–  1/4 cup sugar

–  4 cups lilac blossoms

– 1 Tablespoon arrowroot powder

In a heavy saucepan mix the cream and goat milk thoroughly and add the lilac blossoms and maple syrup. Bring to a high simmer, but below a boil. Remove from heat, cover, and set aside for five minutes.

In a separate bowl whisk the egg yolks and add the combined the sugar and arrowroot powder. Whisk until the color pales and the mixture is creamy.

Strain the lilacs from the milk and cream mixture and bring the liquid up to a simmer again. Temper the mixture by gradually adding it to the egg yolks. Batches of 1/3 worked well. Add the entire combined mixture back to your pot and gently heat until the mixture is thick enough to coat the back of a spoon.

Remove from heat and strain again if needed (in the case you notice any gobules of fat that have formed). Chill the mixture for a few hours or until it is cold enough to add to your ice cream maker (my machine recommended 12 hours, but we didn’t need to wait quite that long).

From here, your ice cream maker takes over, so be sure to read the instructions.

One thing I can share is that once you see the consistency you like, don’t wait! Turn off the machine, sneak a taste or two, and freeze overnight (or as long as you can wait).

To Serve

The ice cream is mildly fragrant with the lilacs and has a lovely, faint taste on the back-end. If you’re looking for a more punchy lilac flavor, that’s where the candied blossoms come in. I’d say aim for one or two in a bite, but also be sure to enjoy a few bites without.

Voila!! Lilac ice cream.

The Willows Inn Restaurant – Lummi Island
April 18, 2012, 11:13 am
Filed under: Farmer's Market, Food, Organic, Seattle

The setting. Willows Inn. Lummi Island.

We had the meal of a lifetime at The Willows Inn on Lummi Island. One year earlier, venturing into Stumptown Coffee’s Seattle roastery, frazzled, trying to get coffee set for the restaurant that was days away from opening, I met the guy that would tell me about this hidden gem, and eventually, one year later take me away for the meal of a lifetime. So yeah, it was an anniversary of sorts…the restaurant had just turned 1, I had three days off,  and it was the “the first day we met” kind of celebration.

Really it was completely serendipitous that Chef Blaine Wetzel would be awarded one of Food & Wine magazine’s best new chefs only days before. Although to be honest, to me this title can in no way encompass the forward thinking and talent that Chef Wetzel and his entire staff possess…especially when considering the other Seattle chef that was also honored. This restaurant and the team behind it are in a class alone.

So mushiness and a touch of cattiness aside, let’s look at some food porn!

First, here are a couple of quick notes that elevate this experience:

  1. Nearly every element that was on our plate was hunted, fished, foraged, or gathered from Lummi Island. Really something to be celebrated.
  2. As sad as it makes me to hold back, I’m only going to share the photos that photographed best. The meal was so beautiful that I just can’t bear to post the crummy photos I took after sunset. It just wouldn’t do justice to the team that worked so hard to create this meal for us. Trust me, it’s hard not to share but what I do have will still keep you satisfied, I’m sure of it.
  3. The first and final courses were each served by the chefs, including Chef Wetzel.
  4. My guy had the wine pairing and I had the juice pairing. More on that below.

The welcome. A tiny cedar box filled with moss, smoke, and smoked sunflower roots. A perfect way to set the tone for the rest of the meal. Inventive in it’s core ingredient but so basic in how it was prepared. So much meaning in this first course–history in a single bite.


Mini crepes filled with herring roe, crema, and chives. It’s going to be hard to choose, but this was definitely one of my favorite bites: the wafer thin crisp of the crepe, the salty and slippery roe, the richness of the cream, and the punch of the most fragrant chives I’ve ever had.


House potato chips and sauerkraut with smoked wild halibut. Doesn’t hurt that the halibut was caught that morning. Truly, an amazing bite. For the super finicky gastronomes out there, I’m sure you’ll be expecting one or two gripes, so if I MUST say anything I’d say the chip was a tad soggy. But really, as it was it, and if I had a hundred afterward, it really was splendid. The tartness of the kraut with the rich, smokiness from the halibut was truly dreamy.


Shigoku oysters marinated in sauerkraut juice, tapioca pearls, sorrel. Heaven! Never would have guessed it, but the addition of the tapioca (underneath each oyster) was a brilliant touch. I had initially thought that they were the ones with the vinegar taste, serving as a mignonette of sorts, but it was actually the oyster that was marinated, lightly. A truly thoughtful and elegant dish. Also be sure to note the presentation: beach stones, iced. Muah!


Charred kale, truffles, bread crumbs. Light with the crisply toasted kale leaf, but slightly decadent with addition of the truffled breadcrumbs. All I could think was: “If I had a tub full of this I’d pop it like popcorn.”


Fresh scallop, milk, island arugula. This dish was DIVINE. Like the chives with the crepe, the arugula was more fragrant and peppery than any I’d ever had. This was a subtle dish for sure, but elegant in its simplicity. The milk was just beyond; a delicate touch that was just so sexy.


Fried scallop roe. Alright, so we’ve had conflicting stories of which part of the scallop anatomy this actually is, but regardless it’s another one of my favorite courses. To be clear we did not ask the chef to clarify, but in recent weeks here in Seattle we’ve heard different stories from different restaurants. Male or female organs…no one knows right now (and a super quick google search revealed nothing of much help), but regardless, this was slippery and buttery. Taste and texture-wise, think uni or monkfish liver. I feel like this course might seem out of place or odd to some, but for me the importance lay in the fact that this amazing piece of sea life  is most often thrown out. Decandent to the very end.


Geoduck sashimi, organic grains, watercress. Geoduck has to be one of the most unpleasant things to look at, but it’s quintessentially Northwest and when it’s done right it’s amazing. I loved this dish. The briny and tender geoduck (not chewy at all) was the perfect accompaniment to the mix of grains and watercress juice.


Venison heart tartare, house capers, island greens. I will never get enough tartare of any sort, but this was truly stellar. There wasn’t an  iron-y heart taste here as I’d expected, but somehow I was able to taste the venison (Psychosomatic? Perhaps.) The homemade capers really stood out here also. Again, I could have popped these endlessly.


Smoked salmon. This was the most intensely amazing bite of salmon I have ever had, and growing up with a hobby salmon fisherman, in Seattle, I’d like to think I know a thing or two about salmon. Here’s the scoop: Chef Wetzel sampled the locals take on smoked salmon. He took the best components of each and created this masterpiece.


One other important piece to note  here is the use of  Reefnet fishing. Along the shoreline we noticed large platforms with four towers at each corner. These pontoons of sorts are rolled out to the bay where each tower has a fisherman with a corner of the net. They trap the salmon and pull uniformly to raise the catch. Can you imagine the muscle this takes?

Reefnet fishing is a historical method that allows for a more humane and sustainable way to catch the salmon, but it also allows the fisherman to select the best catches and set free those that don’t meet culinary standards with minimal shock. I firmly believe that similar to cattle, toxic shock has everything to do with how our food tastes.

For me the skill here goes beyond the smoking, but lies in where he knew how to let the fish be what it is.


Local squid, kohlrabi, oyster emulsion. The charred bits of squid with the decadent pistachio-colored oyster emulsion was unbelievably good. The addition of the raw kohlrabi added a great bit of crunch and freshness. This was “the second” of the five listed courses.


Stinging nettles, fresh cheese, young pine needles. For me this dish sums up the importance of eating local and seasonal. Nettles are incredibly healing but also a culinary delight. The young pine needles, so clean and only lightly fragrant. These are the things we’re meant to eat at this moment in spring. We both agreed that we felt very “connected” to the island, feeling clean and almost euphoric after this course. This was the first tasting I’ve had where I wasn’t gorged (yet sluggishly happy). Instead I felt nourished, gastronomically* inspired (and happily envigorated).


The remaining courses (the unphotogenic):

–  House bread and butter. The bread was very Tartine-esque, and the house churned butter was unbelievable.

–  Smoked local shitake mushrooms (whole).

–  Octopus

–  Baked oyster, brown butter, tequila.

–  Fried halibut skin with abalone.

–  Chicken drippings as a dip to accompany the bread. SERIOUSLY. This actually happened.

–  Halibut, bone sauce, house capers. This was the final savory course. The perfectly cooked halibut was incredibly juicy and toothsome. (Yup, toothsome.) The bone sauce, from what we could tell, was the result of extracting the fatty marrow from the halibut bones. It was incredibly flavorful and creamy, and when paired with the house capers again it was magical! Once again the best I’d had.

–  Wild flowers, lemon verbena granita, cherry blossom ice cream, elderflower meringue. The single best dessert of my life. Cherry blossom ice cream? I mean, come on! It was gorgeous.


The little touches that meant so much:

–  The juice pairinings. GENIUS. The sommelier is in the process of relocating to Lummi Island, and while my guy thoroughly enjoyed his wine pairing we both agreed that my juice pairing was beyond brilliant. The selections are made and created by Chef Wetzel and to sum it all up, his decision to pair huckleberry juice with the last course of halibut and bone sauce was the pinnacle of the evening. There really are no words.

–  Coffee & tea. With this course we got the most incredible mini chocolate, chocolate chip cookies.

–  The first and final courses: With the chefs serving it created the most wonderful, relaxed atmosphere. They were genuinely interested in sharing their food and conversing with each table. A lovely and meaningful touch!

–  The service team was unparalleled. Relaxed, genuinely happy, and in turn the dining room atmosphere was the same. Unlike other tastings this dining room was quietly abuzz. Not a touch of stuffiness anywhere (just a note this was aThursday night).


In Conclusion

The meal for us was epic in its execution and in its message. Northwest cuisine finally has a place, a face, and a name. Until now, we’ve been lost: Seattle as a gastronomic* destination is lacking and with cities like San Francisco and Portland leagues ahead, I’m happy that Chef Wetzel is poised to help shape our culinary culture. I truly can’t wait to go again.


*Soap Box Moment: I am purposefully avoiding the word “foodie” here. This is another post for another time; but for now, I feel like this experience cannot be summed up, in anyway by that term.

Sun Kissed
April 17, 2012, 10:47 am
Filed under: Beauty, Health, Organic

Josie Maran’s Cream Blush 

I was so over pressed powder blushes. Even with the lightest of dustings I just felt like the powder looked cakey and dry, so the natural blushy glow I wanted was just not going to happen. I swear every morning I had flashbacks to the severe blushlines of the 80’s.

I knew I needed a cream blush, but also knew that it couldn’t be shimmery…another decade-specific cosmetic downfall, but this time from the 90’s (glitter anyone?). So really with very little effort I came across my new-absolute-favorite blush from Josie Maran Cosmetics.

It’s so lovely and effortless looking it’s precisely what blush is intended to look like: creamy with a light, natural glow (NOT shimmery). For me it’s really long-lasting but I feel like this is one of those features that differs from skin type to skin type. I only ever wear tinted moisturizer on my face so the Argan oil in the blush pairs perfectly with my oil-free Tarte tinted moisturizer. I’m wearing all of these in the picture I shared before. It really is just a nice spring/summer look.

In addition to the perfect blush, Josie’s line has some other really great and important features:

–  Organic oils

–  No Parabens

– No Sulfates

–  No Synthetic Fragrance

–  No Petrochemicals

–  No Phthalates

–  Biodegradable compact

Give it a go and let me know what you think!

Josie Maran Cream Blush in Sun Kissed $22.

(Check back tomorrow for food porn pics from my getaway last weekend!)

Avocado & Ak-Mak’s
April 4, 2012, 5:24 am
Filed under: Food, Organic, Recipes

Avocado & Ak-Mak crackers for breakfast

Check out my new favorite breakfast/snack courtesy of my guy. We don’t do much shopping at Trader Joe’s except to get the ingredients for this, but the avocado, lemon, and Ak-Mak crackers are all organic and quite the deal when compared to other stops. Seriously, the avocados come 4 to a bag and are perfect every time, and that’s hard to come by. Oh how I love cutting into a perfectly creamy and smooth avocado, but conversely how much does it suck to have to salvage bits from a bruised and battered one. Just be sure you make time to sit on them for a few days, by about day three or four there should be at least one for you to dig into.

(Be sure not to skip the olive oil. It may seem like gilding the lily, but it’s essential.)


–  Avocado

–  Finely chopped shallot, scallion, or garlic

–  Juice from 1/2 lemon

–  Sprinkle of sea salt

–  Drizzle of olive oil

–  Ak-Mak crackers

Throw in a bowl and mix lightly.

Variations or additions

–  Finely chopped cucumber

–  Organic micro-greens (From TJ’s too)

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