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NEW CONTESTS!
All end on Oct. 5, 2012 – See details below
CONTEST: Silken Earth Powder Blush – Honey Bronze Giveaway
ENDS: October 5, 2012
We are giving away one Powder Blush in Honey Bronze by Aubrey Organics. All you need to do to enter is visit Aubrey’s facebook page and let them know how much you loved their products in your September box!
Facebook: http://www.facebook.com/AubreyOrganicsUSA
Silk-based blush and contour powder adds color and contrast where you want it to highlight your best features and brighten your complexion for a soft, natural look. Use with Silken Earth Translucent Base for best results. Natural colors made with sustainable and agricultural ingredients.
CONTEST: Good Fortune Soap Giveawy for Eco Emi
ENDS: October 5, 2012
We are giving away one Kiss Me Kit by Good fortune soap. All you need to do to enter is visit Good Fortune Soaps Facebook and let them know how much you loved their products in your September box!
Facebook: http://www.facebook.com/goodfortunesoaps?ref=ts
The Kiss Me Kit by. Good Fortune Soap
Benefits: Kiss chapped lips good-bye while also enjoying a tingly feeling. Serious lip therapy never tasted so good.
Features: Rub the brown sugar vanilla scrub on lips in a circular motion, then lick off (Yes, we said lick off!). Finally apply the healing chocolate peppermint lip balm.
Wow: 100% natural, very long lasting, tastes good, and works year round to heal lips!
Price: Kiss Me Kits are $20 (comes with edible scrub & lip balm) and lip balms can be purchased separately for $4 each or 3 for $9
CONTEST: Biao Beauty Skincare Beauty Rejuvenation Collection Giveaway for Eco Emi
ENDS: October 5, 2012
We are giving away one Biao Skincare Beauty Rejuvenation Collection. All you need to do to enter is visit Biao Beauty’sFacebook page and let them know how much you loved their products in your September box!
Facebook: http://www.facebook.com/pages/Biao-Skincare/141902365867892
The Biao Skincare Beauty Rejuvenation Collection transforms your skin in three simple steps. Purify, rejuvenate and enhance your complexion with unique formulas infused with the fragrant floral scent of Moroccan Rose Oil, widely recognized for its healing properties, and Epicalmin TCM, a rich blend of three traditional Chinese medicinal plants that have been united to reinforce the skin’s natural defense system. Treat your skin to the nourishing benefits of pure organic and natural ingredients, including antioxidants that absorb quickly into the skin to boost its natural ability to fight environmental and oxidative stressors while promoting balanced hydration, cell turnover and recovery. Trust products made solely from sustainable processes using non-toxic organic and natural ingredients. The Biao Skincare Beauty Rejuvenation Collection is ideal for all ages and skin types.
How it beautifies the skin:
- Triple action: soothing, anti-aging and moisturizing
- Reinforces the skin’s natural defense system
- Actively prevents premature skin aging
- Botanical active based on flowers, fruits and roots
Biggs & Featherbelle Contest!
Enter for your chance to win one bar of Cleanse soap in the scent lemon, one lime and sea salt body scrub and one mint and sugar body scrub. All you need to do is let Biggs and Featherbelle know how much you loved their soap from your July box! Feel free to leave this on their facebook page.
http://www.facebook.com/pages/Biggs-Featherbelle/50873469522?ref=nf
Sorry this contest has ended.
Shea Radiance Contest!
Enter for your chance to win whipped Shea Butter with Kalahari melon seed oil. All you need to do is let Shea Radiance know how much you loved their body butter sample from your April box!
Feel free to leave this on their facebook page. http://www.facebook.com/shearadiance?ref=ts
Sorry this contest has ended.
The Seaweed Bath Co. Contest!
Enter for your chance to win Soothing body wash in Eucalyptus and mint, an unscented argan shampoo and a citrus argan conditioner.
All you need to do is let The seaweed bath co. know how much you loved their samples from your April, May & July box!
Feel free to leave this on their facebook page. http://www.facebook.com/dryskincare
Sorry this contest has ended.
I love finding new healthy delicious recipes especially healthy ones that taste great! Below are a few of my favorites. Have fun and e-mail me any yummy recipes you come across and we may feature it here! Don’t forget to click on the photos to be directed to the wonderful sites where I found our lovely recipes! Don’t forget to use ORGANIC products! xoxo
Vegan Queso Dip!
Triple Creamy Vegan Potato Soup!
Vegetarian Butternut Squash Soup – Wolfgang Puck
Vegan Chocolate Chip Cookies
Oh my! So dreamy delicious and such a fun, cozy and timeless recipe. If you click on the photos below you will be directed to the cookies website where you can find a video about making these awesome cookies! xoxo
INGREDIENTS:
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup Earth Balance*, softened (although Earth Balance is the best, you may use any other non-dairy butter/margarine)
- 3/4 cup granulated [white] sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- Egg Replacer for 2 eggs**
- 2 cups (12-ounce package) semi-sweet chocolate chips
- 1 cup chopped nuts (optional)
*Earth Balance can be found at Whole Foods, Lakeshore Natural Foods, and other natural health food stores.
**ENER-G Egg Replacer is a brand-name powder mixture of vegetable starches that simulates eggs in baking. It can be used in recipes calling for unbeaten eggs, egg whites beaten stiff, and egg yolks. It can be found at Whole Foods as well as natural health food stores.
INSTRUCTIONS:
1. Combine flour, baking soda and salt in small bowl.
2. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.
3. Add egg replacer one at a time, beating well after each addition; gradually beat in flour mixture.
4. Stir in chips and nuts.
5. Drop by rounded tablespoon onto ungreased baking sheets.
6. Bake in preheated 375-degree oven for 8 to 10 minutes or until golden brown.
7. Let stand for 2 minutes; remove to wire racks to cool completely.
Tropical Green Smoothie
Yum! I juice almost every morning and I make alot of smoothies so I am always eager to find new recipe’s and this one is so yummy! Have fun and try adding some of your own ideas to this, perhaps coconut or mangos mmm! Delicious! Also here is a tip—when making smoothies cut up your fruit and freeze, this way when you make your smoothie you will have the frozen iced taste without needing to add ice. xoxo
Tropical Green Smoothie
Ingredients (use vegan versions):
2 cups fresh pineapple
3 large leaves romaine lettuce
1 handful fresh parsley
1 cup apple juice
Directions:
1. Put all ingredients in blender.
2. Blend until smooth and a bit frothy. Enjoy your super refreshing beverage!
Source of recipe: I made this recipe: http://thewitchykitchen.blogspot.com/
Makes: 3 Servings, Preparation time: 5 minute, Cooking time: 1 minute
Vegan Spinach “Chorizo” Pizza
My mouth is watering as I add this item-I love pizza! This is a fantastic and super easy recipe. My all time favorite pizza topping is pineapple but I love spinach on pizza as well. yum! xoxo
Spinach “Chorizo” Pizza
Ingredients (use vegan versions):
1 (12 ounce) package vegan chorizo
1 prepared vegan pizza crust
1 cup vegan pizza sauce
1/3 cup cheddar flavored vegan cheese
1/3 cup fresh baby spinach, chopped
1/3 cup mozzarella flavored vegan cheese
Directions:
1. Preheat oven to 450 degrees F. Cook chorizo according to package directions.
2. Place pizza crust on a pizza pan. Cover with pizza sauce.
3. Add the chedder vegan cheese and then add spinach and chorizo. Finally, add the mozzarella vegan cheese.
4. Bake for 10 minutes or until cheese is melted.
Source of recipe: Tonight was family pizza making night at my house. And I’m the only vegan at my house, so this is what i came up with.
Makes: 1 pizza, Preparation time: about 15 minutes, Cooking time: 10 minutes
Raw Almond Cheese
I have really been into trying to make my own cheese and this is a fantastic recipe. I also found a really cool video which I will add below as well. She is NOT doing the same recipe so make note when purchasing your products that the video and the recipe below are two sepeate things. Enjoy! xoxo
Easy Raw Almond “Cheese” (Fermented & Peppered)
290 g. raw almonds (organic is best of course) soaked for 8-10 hours, drained, rinsed and skinned (see tips below about removing skins)
250 ml water
1 tsp. light miso
½ tsp. probiotic powder (I use Udo’s Choice, see tips below)
1/8 tsp. nutmeg powder
½ tsp. dried garlic powder (see tips below)
½ tsp. salt
2 tbsp. nutritional yeast flakes (see tips below about gluten-free)
10 g. organic cold-pressed flax oil
black or other peppercorns and/or cracked pepper
coarse salt
- Put soaked, skinned almonds in Thermomix bowl with water, miso, and probiotic powder. Blend for one minute on speed 8.
- Line a colander or strainer with cheesecloth and set over a bowl to collect liquid as it drains. Put blended (almond meal) mixture into cheesecloth and overlap with extra cheesecloth. Place a small plate and weight on top. Allow this almond meal to ferment in a warm (not hot) place for 12-24 hours. (Less time is needed in warmer weather.) I put mine in the oven with just the light bulb turned on for 24 hours. (See tips below for more about fermenting.)
- Once fermented, do the following: put garlic powder, nutritional yeast, 1/2 tsp. salt and nutmeg into dry Thermomix and whiz 5 seconds on speed 8.
- Add the flax oil and the fermented almond ‘cheese’ and mix gently for 5 seconds on REVERSE speed 1.
- Press into molds (use a bowl, container, or mini cake pan) and refrigerate. After about four hours (or more), gently remove from molds and coat the rounds with a mixture of peppercorns and ground salt. (Depending on what type of pepper you are using, you may want to loosely grind peppercorns with coarse salt in Thermomix before doing this.) Keep wrapped in parchment paper or butchers paper in fridge for up to 5-6 days.
- Serve as you would cream cheese or goat cheese. Consider blending with more healthy flax oil and minced fresh garlic or herbs to make a healthy dairy-free veggie dip as shown in photos. (Corn chips anyone?)
Tips
how to skin almonds: drain almonds and rinse well. Pinch the almonds one at a time to easily slip off the skins. Much more easily done, than said. Truly easy. If using both hands, you can pinch about 3 almonds per second. The whole process takes less than 10 minutes once you get going. If the skins are resistant (I’ve yet to experience this) all you need do is cover them with water heated just below boiling point and soak for 2 minutes, drain, rinse, and start pinching.
about probiotic powder: this is needed for the fermentation process. You’ll find pro-biotic powder in natural food stores and in some countries, in the vitamin section of regular grocery stores. I keep a supply of Udo’s Choice probiotic capsules in my fridge for health purposes and for adding to the Thermomix yogurt recipe. For making almond cheeze, I simply open three capsules for using in the recipe. (This probiotic is gluten-free.)
about garlic powder: as a rule, I always use fresh garlic, but for this recipe, the fresh garlic is too strong. I tried it with fresh, and have to say, garlic powder is better here.
about fermenting the ‘cheese’: according to the original recipe, the best indication that your ‘cheese’ has properly fermented is to give it the olfactory test and watch for a change in aroma. “Unfermented cheese does not have much aroma at all; properly fermented nut cheese will have a distinct, cheeselike smell.” Also watch for slight bubbling or rising on the surface.
about gluten-free: check to make sure your nutritional yeast and probiotic powders are gluten free — most of them are, so it should not be a problem. You can omit the yeast flakes if necessary, but not the probiotic.
want even more tips? click the small photos above for additional notes.
Vegan Lavender Shortbread
I love shortbread cookies and really love desserts using lavender. Here is an awesome recipe for yummy shortbread lavender cookies-great for spring! Serves great with Zhenas Gypsy tea ” Red Lavender”. mmm! yum! xoxo
Lavender Shortbread
Makes Approximately six 4.5″ rounds
1 Cup Earth Balance, softened
1/2 Cup Powdered Sugar
1-2 tsp Rosewater
1 1/2 Tbs Dried Culinary Lavender
2 Cups All Purpose Flour
Preheat oven to 325º F.
Cream earth balance, sugar, lavender, and rose water together in an electric mixer until very soft and fluffy. Mix in four by hand with a wooden spoon or rubber spatula. If needed, use your hands to work the dough but do not overmix. The dough should be very soft but not overly sticky.
If making free form rounds: Divide dough in half, form into flat rounds, cover with plastic wrap and refrigerate for at least an hour.
Roll out dough on parchment paper into rounds that are 1/4″ thick. It doesn’t really matter how large they are in diameter, just make them all consistent so they they bake evenly. I recommend between 4″ and 8″. Place the parchment paper, dough and all, on cookie sheet and bake for 15-18 minutes, until golden around the edges. See the last photo for the last set of instructions.
If using springform pans:Divide dough between greased springform pans pans.
Pat down on the dough to evenly distribute it. Make sure it is no more than 1/4″ thick. To test for thickness, insert a butter knife into the dough vertically and remove – just like checking your oil in your car.
You do check your oil, don’t you?
You can further smooth your shortbread round by greasing the back of a spoon and pressing lightly on the dough. This is great for evening out the edges especially. Be gentle here, or you could accidently tear the dough. If you do, simply press it back together.
Carefully place plastic wrap over the surface of the dough (so no part is exposed to air) and refrigerate for at least an hour. Though dough should feel firm once fully chilled. Simply remove the plastic wrap and place directly in your preheated oven and bake for 15-18 minutes or until golden brown around the edges.
When the shortbread comes out of the oven, remove the rings if using pans, and lightly use a spatula or the back of a long knife to score the tops of the shortbread. Once the bread cools, it will become harder and crispier and will easily break along these lines. Allow to cool completely before serving.
This would be extra nice served with tea!
Raw Sweet Corn Chowder
I prefer warm soup but this is pretty darn good! The recipe is from Ani Phyo’s book “Ani’s Raw Kitchen”. You can find Ani’s books everywhere and will fall in love with her mouth watering treats! xoxo
Ingredients
- 3 1/4 cups fresh yellow corn kernels (from 4 large ears)
- 2 cups water
- 1/2 cup raw cashews
- 6 tablespoons extra-virgin olive oil
- 1 small garlic clove
- 2 teaspoons kosher salt
- 1 1/2 teaspoons chopped cilantro leaves
- Freshly ground pepper
Directions
- In a blender, combine 2 1/4 cups of the corn with the water, cashews, olive oil, garlic and salt and puree until smooth. Pour the soup into bowls. Garnish with the remaining 1 cup of corn kernels, the cilantro and a sprinkle of pepper, then serve.
Make Ahead
The corn chowder can be refrigerated overnight.
Notes
One Serving 402 cal, 31 gm fat, 4.6 gm sat fat, 30 gm carb, 4 gm fiber.
Vegan Brownies
Oh how I love brownies! A brownie can cure just about anything! This recipe is so good and vegan! I hate to use eggs when baking, if I had a chicken running around outside of my home living a weet and happy life I have no issues using an egg from her but I hate the horrible mass production of eggs-its so cruel and its pretty unreal that the way we these farmers treat their animals is legal-blah! So if you can find a vegan yummy recipe, by all means use it and stick to it! swak! xoxo
Ultimate Vegan Brownies1 cup coconut oil
4 oz. (or 112 grams) bittersweet chocolate or to be even more strict just use unsweetened chocolate with 70% (or more) cocoa solids.
1 tsp vanilla
2 tsp instant coffee or espresso powder
1/2 cup hot water
2 cups sugar**
1 cup cake or pastry flour
1 cup whole wheat flour
3/4 cup dutch process cocoa
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 Tbsp flax seeds (ground)
6 Tbsp hot water
1. Preheat oven to 350°F and grease an 8 x 8 pan.
2. In a double boiler or a bowl set atop a pot of gently simmering water, melt the coconut oil, chocolate squares and vanilla together.
3. Mix the coffee (or espresso) powder with the 1/2 cup of hot water and stir into the coconut/chocolate mixture. Add sugar and remove from heat. The sugars will dissolve a bit but you don’t need to completely dissolve it.
4. In another bowl, sift together the flours, cocoa, baking powder, baking soda and salt. Whisk to combine.
5. In yet another bowl (small one), mix the flax seeds and 6 Tbsp of hot water, allow to sit for 2-3 minutes.
6. Combine the chocolate/coconut oil mixture with the flour mixture and stir to incorporate. Add the thickened flax and stir that in as well.
7. Pour the batter into the greased baking pan and bake for 30-40 minutes. Start checking the brownies after the first 30 minutes to ensure it is baking evenly.
8. When finished, remove the brownies from the oven, set atop a cooling rack and get busy somewhere else. These babies need to be utterly cooled before consuming. If you attempt to eat them before they are properly cooled, they will crumble. When they are properly cooled, you can’t even tell they are eggless, I promise!
** Most popular brands of white and brown sugar are NOT vegan. An animal product called “bone char” is used in the bleaching or whitening process and therefore renders the sugar useless in vegan baking. Although I’m sure some vegans are not aware of this, it is better to use something else just in case. In this recipe I used 1/2 cup of sucanat, 1/2 cup organic cane sugar in the raw and 1 cup of organic demerera (just because I had all three!). Any sugar will do (I prefer 1 cup white and 1 cup brown for flavour) but if you need a truly vegan product, look for the sugars I mentioned. Be sure to click on the brownie photo for the full details on this recipe!
Vegan Bars
A coffee shop I visit almost everyday used to carry these super delicious vegan bars but then sadly they stopped carrying them. I was never able to get the recipe but I was able to re-create a bar by browsing the Internet and combining others recipes together that is pretty close and very good.
I make these fairly regularly, they are perfect to toss in your purse for a great and healthy snack to keep on you throughout the day, not to mention they are very easy and quick to make.
Ingredients:
1 1/2 cups organic whole wheat flour
1 cup of brown rice syrup or pure organic maple syrup
1/4 cup of agave nectar or you can use sunflower or coconut oil but use a smaller measurement for this.
1/2 cup dried cranberries
1/4 cup raw pumpkin seeds
1/4 cup of flaxseed
1/4 cup of raw unsalted sunflower seeds
one organic banana
1 1/2 cup organic oatmeal
Mix everything together, it will become thick, if its too soggy or soupy add more flour or oatmeal and if its to hard add a little more oil or water.
Then oil a brownie pan lightly and pre heat the oven to about 350 then spread the mixture evenly and cook for about 15-20 minutes. Let this cool then cut into small squares and stick in a container in the fridge. Keep small reusable containers close by to throw these into when your on the go. So yummy and healthy!
Healing Herbal Tea Mixtures
I have herbal tea every morning with a bowl of hot oatmeal drizzled with agave nectar. I usually do a mint tea because it just starts my tummy off on a good path for the day and its great to make the tea from scratch if you can. Check out these recipes below.
Simply Peppermint Tea Recipe
Pour 1 cup of boiling water over 1 tablespoon of dried peppermint leaves, picked from your garden, or use the commercially available peppermint leaves or tea bag organic only please. Steep for 10 minutes. If desired, sweeten with agave nectar, brown rice syrup or maple syrup. For prompt relief of mild stomach disorders, nausea, vomiting or flatulence, drink a cup of the tea in small sips after meals, up to 3 cups a day.
To Relieve Intestinal Cramps
- 3/4 ounce peppermint leaves
- 1/2 ounce camellia leaves
- 1/4 ounce gingerroot
Use 1 teaspoon of the mixture per cup of boiling water. Steep for 10 minutes, then strain. This slightly bitter but soothing, warming tea helps stimulate digestion.
To Settle Upset Stomach
- 8 ounces peppermint leaves
- 8 ounces lemon-balm leaves
- 8 ounces fennel seeds
Use 1 teaspoon of the mixture per cup of boiling water. Steep for 10 minutes then strain. This combination of healing plants alleviates cramps and soothes the intestinal lining.
To Calm the Nerves
- 1 ½ ounce peppermint leaves
- 1 ½ ounce lemon-balm leaves
Use 1 teaspoon of the mixture per cup of boiling water, steep for 10 minutes, strain.
These are vegan and gluten free and so yummy, I grabbed this off of “The kind life’s” web site which you need to check out at: http://www.thekindlife.com/food?page=8
Vegan Herb Crackers
Ingredients:
2 cups blanched almond flour
¾ teaspoon Celtic sea salt
2 tablespoons Herbs de Provence
1 tablespoon olive oil
2 tablespoons water
Steps:
1. In a large bowl, combine almond flour, salt and Herbs de Provence
2. In a medium bowl, whisk together olive oil and water
3. Stir wet ingredients into almond flour mixture until thoroughly combined
4. Roll the dough into a ball
5. Press between 2 sheets of parchment paper to ⅛ inch thickness
6. Remove top piece of parchment paper
7. Transfer the bottom piece with rolled out dough onto baking sheet
8. Cut dough into 2-inch squares with a knife or pizza cutter
9. Bake at 350° for 9-11 minutes, until lightly golden
10. Let crackers cool on baking sheet for 20 minutes, then serve
This is also from the kind life’s web site http://www.thekindlife.com/food?page=8
Agave Nectar Banana Bread
Ingredients:
3/4 cup Agave Nectar
1/2 cup Earth Balance butter spread
Egg substitute for 2 eggs (2 tablespoons ground flax seed and 6 tablespoons of water, mixed) you can also use applesauce
3-4 very ripe bananas, smashed
2 cups whole wheat flour
1 teaspoon baking soda
Chopped nuts (as many as you like)
Maple Syrup Banana Bread
Ingredients:
1 cup 100% pure Maple syrup
1/2 cup Earth Balance butter spread
Egg substitute for 2 eggs (2 tablespoons ground flax seed and 6 tablespoons of water, mixed) you can also use applesauce
1 teaspoons vanilla extract
3-4 very ripe bananas, smashed
2 cups whole wheat flour
1 teaspoon baking soda
Chopped nuts (as many as you like)
Raisins (as many as you like)
Steps for both:
Mix ingredients in a bowl in the order given.
Pour into a greased loaf pan.
Bake at 350 degrees F for 50-60 minutes.
Vegetable and Barley Soup
I found this at http://www.veganfamily.co.uk/soups.html
Ingredients:
5 or 6 large potatoes, peeled and cubed
2 leeks cut into round slices
3 carrots, roughly chopped
5 celery sticks, cut onto chunks
1 cup of dried pearl barley
2 heads of Swiss chard (or similar green leaf such as leaf beet or a couple of handfuls of spinach), chopped
Enough water to cover
Salt and pepper to taste
Very simple to prepare this one! Place all your vegetables except the chard in a large pan with the barley. Cover well with water, boil and simmer until everything is cooked. Add the chard and salt and cook for another 5 minutes.
Roasted Red Pepper and Tomato Soup
Vegetarian Times Issue: February 1, 2007 p.41
Ingredients:
1 tsp. olive oil
1/2 cup diced onion
1 clove garlic, minced (about 1 tsp.)
12-oz. jar roasted red peppers, drained and rinsed
1/2 cup canned, diced fire-roasted tomatoes
1 tsp. light brown sugar
1 tsp. balsamic vinegar
2 Tbs. vegan sour cream
Directions:
Heat oil in pot over medium heat. Add onion, and sauté 5 minutes, or until softened. Add garlic, and cook 1 minute more. Stir in peppers, tomatoes, sugar and 1 cup water. Simmer 20 minutes. Remove from heat, and stir in vinegar. Transfer mixture to blender, and purée until smooth. Season with salt and pepper.
Whisk sour cream with 1 tsp. water until smooth. Transfer to small plastic bag. Close bag, and snip small hole in one corner. Ladle soup into bowls. Squeeze sour cream mixture into heart shape in soup, and serve.
Serves 2
Alicia Silverstone’s Peanut-Butter Cups
Ingredients:
1/2 cup Earth Balance butter
3/4 cup crunchy peanut butter (preferably unsweetened and unsalted)
3/4 cup graham cracker crumbs
1/4 cup maple sugar
1 cup grain sweetened, non dairy chocolate or carob chips
1/4 cup soy, rice, or nut milk
1/4 cup chopped pecans, almonds, or peanuts
Assembly:
Line a 12-cup muffin tin with paper liners (If You Care makes unbleached liners made from recycled paper) Set Aside.
Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
Combine the milk and chocolate in another saucepan. Stir over medium heat until the chocolate has melted. Spoon the chocolate evenly over the peanut butter mixture. Top with chopped nuts. Place in the fridge to set for at least 2 hours before serving.