Please visit the new & improved version of my blog: ALLNATURALANNIE.COM
UNDER CONSTRUCTION March 22, 2010
Hi readers!
I’m currently revamping my blog so if I’m quiet for a few days I wanted you to know why… :)
Check back soon and see the new look!!
~Annie
Organic Essence March 16, 2010
I recently tried Organic Essence for the first time. Their products are USDA certified organic and have some very unique biodegradable packaging. I now have 2 of their shea butter creams and as you can see from the picture, each one has this biodegradable “eco jar” as they call it.
The Pure Organic Shea Cream is the most pure and best quality shea butter product I have tried so far. I almost didn’t want to dig my finger into the jar – it was just SO pristine. The cold pressed oil is from the african karite nut and is considered to be a superior healer. It also promotes circulation, another reason why it’s so great for eczema. I still have one stubborn spot on my hand that gets eczema every so often – this spot is very temperamental and just because a product is natural doesn’t mean it will agree with sensitive skin. I’m happy to say that this one does, and it has proven to be excellent for my sensitive skin!
I also have the Organic Vanilla Orange Shea Cream – the perfect choice for stressed out consumers in need of some relaxation (or anyone who enjoys this scent). The vanilla is comforting while the orange is uplifting – a perfect combo! It really reminds me so much of creamsicles. I like to put it on my feet with some comfy socks before bed. If you’re not a creamsicle fan then there’s also Grapefruit, Lavender, and Lemongrass Mint (an excellent choice for people with varicose veins).
Photo Credit: Organic Essence
Simple Recipe with Artichoke Hearts & Pepperoncini March 16, 2010
I love recipes that are 2 things – simple & delicious! But then again, who doesn’t?! Here’s a recipe that I make very frequently. Feel free to add or take away different vegetables, maybe add some chicken, or whatever fits your hunger and taste buds!
Ingredients:
- 2 servings of pasta (my favorite for this is capellini)
- 10-12 marinated artichoke hearts
- 4-6 pepperoncini (pictured below – this is one of my hands down favorite ingredients! Warning: they are a bit spicy)
- 2 large cloves of garlic
- a green veggie (I would highly suggest a crown of broccoli chopped into small pieces, but you could also throw in a couple handfuls of baby spinach)
- olive oil
- sea salt & black pepper to taste
- optional: a dash of cayenne powder or hot pepper flakes if you like it spicy
Directions:
- Cook the pasta
- Meanwhile, combine garlic, enough olive oil to cover the bottom of the pan, and veggies
- Add salt & pepper as desired
- Saute at a medium heat until broccoli is tender
- If pasta is not ready yet, turn down to a low heat and cover while you wait
- Add pasta and a tablespoon or so more olive oil
- Spice it up with cayenne/hot pepper flakes
- Enjoy!
Serves 2
pepperoncini = delicious!
This post is dedicated to my college roommate who continues to eat a can of chickpeas as the central part of her dinner like the “old” days. However, I do give her credit for roasting them now ;) Here’s an easy recipe for you that I know you’ll like!
Artichokes – How to Cook Them! March 16, 2010
Here are several suggestions for how to cook a whole artichoke (just go to Basic Preparation under Recipes & Such - there’s even a video!)
I usually opt for steaming, using a steamer set like the one pictured below, and I let it cook for at least 45 minutes or until the leaves pull off easily.
So basically, I..
1. Rinse the artichoke under hot water
2. Fill the bottom pot with about 2 inches of water
3. Place the artichoke in the top part
4. Cover and let cook at a medium-high heat for about 40 minutes (or honestly, I don’t time it at all and I just see when the leaves pull off easily)
5. Remove it and let cool for a couple minutes
6. Eat every delicious leaf down the heart, at which point I remove the fuzzy bits and cut off the stem right at the base of the artichoke
*Sometimes I dip the leaves into a little bit of organic butter. Otherwise, you could use another dip of choice or no dip at all!
If you do not own pots like the ones below, you can also simply boil the artichoke (submerge it in cool water with a dash of sea salt, cover, and let it boil until leaves pull off easily). Hope that’s helpful!
Photo Credit: kitchencontraptions.com
Artichokes for Detoxifying & More! March 11, 2010
I was reading up on the liver today and some of the foods that are excellent for liver health/detoxification. I’m happy to say that one of my ultimate favorites are on the list - artichokes! These prickly green, flower-like veggies act as blood purifiers and contain both liver-protective and liver-restorative properties. Clinical studies have also proven that they lower cholesterol and triglyceride levels. And let’s not leave out that they are great source of fiber, Vitamin C, magnesium, folate, copper, and potassium.
Trying steaming some whole artichokes with dinner tonight or add some marinated artichoke hearts to a salad — your liver will surely thank you! ;)
Photo Credit: maddieaboutfood.wordpress.com
Quote of the Day March 10, 2010
“To live a creative life, we must lose our fear of being wrong.” -Joseph Chilton Pearce
Love it! March 5, 2010
I so want one of these BalanceBall® Chairs ! According to Gaiam, this chair was developed with chiropractic pioneer Dr. Randy Weinzoff, as an effective tool for improving spinal alignment and strengthening core muscles. The ball can also be removed and used for exercise off the chair. A truly versatile piece of furniture – I love it!
Photo Credit: Gaiam, Inc.
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