1 package of kelp noodles
3 oz chevre
3 oz goat or sheep feta
1 Tbsp thyme
juice of 1-2 lemons
pinch of red pepper flakes
salt and pepper, to taste
Drain kelp noodles and place in a bowl. Mash chevre and lemon juice in a separate bowl, add a little water if needed to make a cream. Pour over kelp noodles and massage in with your hands. Toss in feta, thyme, red pepper flakes and season to taste.
Do it Yourself Christmas presents anyone? As it turns out, creamy goat dairy is not only delicious on salads but wonderful as a bath soak. Roses are packed with vitamin C and antioxidants, not to mention their sweet, relaxing aroma and epsom salts have been a mainstay in my detox tool kit for years. This particular blend is going out to my mom this holiday season but I may have kept a batch for myself
1 part epsom salts
1 part goat milk powder
1 part dried rose petals
rose essential oil (optional)
Mix together and toss a cup or two in a hot bath. Relax and enjoy.
So say I were to do another 90 day juice feast like last Spring. Would you be interested in following along with daily updates? Was that too much? Perhaps updates on another section of the blog where you wouldn’t get such frequent emails? Or was one set of 90 days enough and you’ve done all the following along you want to do? I’d love your input!
Between the moisturizing of the goat milk, the soothing properties of the chamomile, and the detoxing benefits of the bentonite clay, this mask left my skin looking tiny-pored and glowing. As an added bonus, the aroma of this combination was a sweet, warm perfection and a wonderfully calming before-bed treat.
Place all ingredients in a small bowl and add just enough water to make into a thick paste. Spread paste over freshly cleaned face skin and allow to dry. Once dry, remove gently with a warm, wet cloth and moisturize skin with a natural moisturizer.
Remember earlier this week when I said I’d discovered kale salad heaven? The pinnacle of all kale salad goodness? It wasn’t true. I fell short. This bowl of delicious beats it by a mile.
1 bunch of kale
juice of 1 lemon
2-3 oz goat or sheep feta (preferably raw)
1 cup cherry tomatoes, halved or 1/2 cup sun dried tomatoes, chopped
1/2 a small jalapeno, chopped (seeds removed)
1 shallot, chopped
1 Tbsp curry powder
1 tsp sweet paprika
sea salt, to taste
Remove stems from kale, chop leaves and place in a bowl. Lightly massage in lemon juice, feta, and spices. Add tomatoes, shallots, and jalapeno and season with sea salt to taste.
I have to say I’m pretty proud of this one! I saw boxes of quinoa milk at Whole Foods the other day but it was pricey and had more ingredients than I cared for. So I got to thinking, couldn’t I make quinoa milk just like I make nut milks? I like this because I don’t do well with a lot of heavy fats but I can still enjoy something creamy in my smoothies or other recipes.
1/2 cup dry quinoa
pinch of sea salt (optional)
1 Tbsp maple, honey, sweetener of choice or a packet of stevia (optional)
Soak quinoa overnight in a cup of water. In the morning, drain and put in blender with three cups of water and optional add-ins. Strain through a nut milk bag or cheesecloth.