Cinnamon Face Mask

Homemade face masks are awesome for many reasons.  One, inexpensive.  Two, chemical free.  Three, rejuvenating.  The following Cinnamon Honey Face Mask is my mask of all masks.  Cinnamon and honey are drizzled over my pores multiple times a week equates to pure bliss.

Cinnamon Honey Face Mask

1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon soft honey
Juice from 1/4 lemon (omit for sensitive skin)

Mix together cinnamon, nutmeg, honey, and lemon into a thick paste.  Gently apply mask on face and put your feet up with a good book for thirty minutes.  At first, this mask provides a gentle burning sensation, but it wears off.  Wash gently from skin with warm water and enjoy your newly detoxified skin!

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How To: Make Vegetable Broth Powder

My kids and I have this little game we like to play. I say “guess what?” and they reply with “chicken butt.” It is the only time they are allowed to say the word “butt.” Needless to say, they love the game very much.

Now it is our turn.

Guess what?

No.

Not chicken butt.

Homemade vegetable broth powder is amazing and easy to make. One of the main ingredients in this vegetable broth powder is nutritional yeast. It looks something like this:

what nutritional yeast powder looks like.

Nutritional yeast can be found in the bulk aisle at most food stores in the form of flakes or powder.  A complete protein with high levels of B-complex vitamins, nutritional yeast is a friend to all.  Sprinkled on homemade popcorn, mixed in green smoothies, and/or  spread over a hot pan of roasted potatoes – nutritional yeast is simply amazing… but not on ice cream.  Trust me on that one.

I use this broth in soups and in place of salt on many of our favorite dishes.  The beginning price may be daunting, but the dried herbs will store and result in multiple batches of powdery goodness.  Make it by the bulk and enjoy it for a very long time.

Vegetable Broth Powder

2 cups Nutritional Yeast
1/2 cup sea salt
2 Tablespoons onion powder
1 Tablespoon turmeric
2 teaspoons dried dill weed
2 teaspoons marjoram (optional)
2 teaspoons dried powdered lemon peel (optional)
1 teaspoon celery seed
1 teaspoon basil
1 teaspoon powdered thyme
1 Tablespoon dried parsley

Incorporate everything from nutritional yeast to parsley in a dry blender.  With the lid firmly attached, blend spices until a smooth powder forms. This broth powder loves to be stored in an air tight container inside of a kitchen cupboard.  To make veggie broth, add 1 tbsp of powder to every quart of water.

With an insanely long shelf life, it will (most likely) outlive the life of my son’s eternal goldfish swimming around next to my kitchen sink lovingly named KaKaPooPoo, Hand, and Small.

IMG_7430-2

The majority of my spices were purchased online through Mountain Rose Herbs and nutritional yeast can be purchased on Amazon.  Simple.  In the end, I didn’t have to leave the house at all to purchase a two-year-supply of vegetable broth powder.  Love it!

Blueberry Peach Salad with Orange Vinaigrette

It is snowing outside and despite the fact that it is November, I am shocked.  Warm autumn afternoons lulled me away into the belief that fall weather would last forever.  When the temperature drops, I abandon raw salads for warm squashes and vegetable soups because my body craves and needs warmth from my food.  But despite the coldness, this salad is amazing.  The combination of blueberries and peaches with cucumbers and belle peppers satisfies even my two-year-old.

Don’t be tempted to make the dressing in a large quantity for the future…I learned the hard way that this dressing is simply better fresh.

Blueberry Peach Salad with Orange Vinaigrette

From Healthy Mama

  •  3 cups mixed lettuce, chopped
  • 1 cucumber, peeled and chopped
  • 2 small peaches sliced into small pieces
  • 1 green belle pepper diced
  • 3/4 cup blueberries
  • Juice of 1/2 orange
  • 1 tsp. apple cider vinegar
  • 4 tbsp. olive oil
  • 1/2 tsp. sea salt
  • dash of cayenne pepper

Instructions

Combine orange juice, vinegar, oil, salt, and pepper in a dressing container.  Arrange all salad ingredients in layers on a large plate. Pour the dressing over the salad and serve.

Cinnamon Almond Butter Banana Rice Cakes

Hi Friends! It has been a very long time since I have posted anything new on this blog and I apologize for the silence. Our family had quite the summer due to a lost pregnancy followed by a scary accident in the kitchen. Needless to say, I will never be creating or cutting an ice cream cake ever again. In fact, I am pretty sure that I will never be allowed to touch anything sharper than a butter knife in the near future.

And I am perfectly okay with that.

As long as I am permitted to operate my vitamix, life will go on.

Luckily, one of our favorite snacks doesn’t require anything sharper than a butter knife… and it is super easy to make. My six-year-old has claimed bragging rights to this snack because his creations always taste better than mine. And that my friends, is motherhood victory at it’s very best.

So, let’s get cooking!

 

Cinnamon Almond Butter Banana Rice Cakes

Ingredients:

  • Rice cakes (organic when possible)
  • Almond butter
  • Bananas
  • Cinnamon

Slice banana into thin round wedges and set aside.  Carefully spread a thick layer of almond butter on top of a rice cake.  Top with bananas and a generous sprinkle of cinnamon.  Rice cakes never tastes so good.

 

Vegan Strawberry Apple Butter

Life is always worth celebrating… especially when jars of strawberry-apple butter are in the refrigerator.

 

vegan applebutter with strawberries

 

Strawberry Apple Butter

12 medium apples, unpeeled, cored and thinly sliced
3 tsp. ground cinnamon
1 tsp. teaspoon ground allspice
1/2 tsp. ground cloves
4-5 cups washed and pureed strawberries
1 tsp. liquid stevia

Toss apples, cinnamon, allspice, cloves, strawberry puree, and stevia into an oversized crock pot.  Bake on medium to high heat (for approximately four hours) until apples are soft.  Transfer apples and strawberries in small batches into a blender or vitamix.  Blend until smooth.  Store jam in the freezer or refrigerator in mason jars or specific freezer containers.  Tip:  Leave 4-6 inches of air space at the top of containers that will be placed in the freezer.

 

Strawberry-Pear Salad with Curry Vinaigrette

Strawberry-Pear Salad with Curry Vinaigrette

Salad greens of your choice – washed and prepared
Strawberries – washed and cut
Pears – washed and cut into cubes
Pecans – crushed
2 tablespoons balsamic vinegar
2 tablespoons olive oil
4 teaspoons maple syrup
1 teaspoon curry powder
2 teaspoons mustard – with no sugar, coloring, or preservatives
1 pinch Salt and pepper to taste

 

In a salad dressing container – combine balsamic vinegar, olive oil, maple syrup, curry powder, mustard, and salt/pepper.  Shake or stir until smooth.

Toss together salad greens, strawberries, pears, and pecans on a plate or in a bowl.  Drizzle dressing over salad and enjoy.

 

Vegan and Gluten-Free Fajita Rice Bowls with Mangoes

There are three things you should know about me.

1.  If given the choice, I would choose a mango over chocolate any day.
2.  Summer time reading by the pool is one of my favorite activities.
3.  Mangoes + a hot summer day = one happy Angie.

Today was overcast and rainy.  The boys and I spent the day rotating between outside and inside activities… and when dinner time came, I knew we needed a little sunshine in our food.

This is when I introduce you to Vegan and Gluten-Free Fajita Rice Bowls with Mangoes.  Hold on to your taste buds, because this dish is amazing.  Seriously.

 

Vegan and Gluten-Free Fajita Rice Bowls with Mangoes

1 onion, thinly sliced
1 tablespoon minced garlic
2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon dried chile pepper
Lemon pepper to taste
1 teaspoon kosher salt
2/3 cup freshly squeezed organic orange juice
1/2 cup cilantro, chopped
1 tablespoon organic lime juice

1 organic orange bell pepper, seeded, cored, thinly sliced
1 organic green bell pepper, seeded, cored, thinly sliced
1 organic red bell pepper, seeded, cored, thinly sliced
1 semi firm mango, peeled, sliced into strips

2 cans black beans
2-4 cups cooked  rice

Saute onion and garlic in olive oil until translucent.  Add spices, juice, and peppers and cook on medium heat until peppers are soft.  Stir in the rice and beans and continue cooking until the dish has achieved desired temperature.

Scoop into bowls and stir in mangoes.