We do not vaccinate.
SO...with that, we count on fresh air, lots of fruits and vegetables, lots of sleep, copious amounts of clean, cold water, and carved carrot hearts.
Today, I made a delicious turkey and vegetable soup, with chickpeas, kale, corn, celery, garlic, onion, and...lots of little carved carrot hearts.
Not only is this just the cutest thing ever, it's well known to have great power to keep illness at bay, I swear!
We've made it through this cold/flu season without incident (so far)....knock on wood! :)
I'm sure it's the carrots.
These are rather self explanatory to make....simple, even. Cut a "v" shape in the top, then use your peeler to shape the rest. Easy peasy...it's the love that goes into this extra step that keeps illness at bay.
Tuesday, January 15, 2013
Friday, January 4, 2013
These are heavenly.
While baking, the shells of the avocados take on a smokey flavor and enhance the entire dish. JUST delicious.
So here's how:
Preheat oven to 325 degrees.
Halve your avocado, sprinkle inside with a bit of extra virgin olive oil, some cracked sea salt and some thyme.
Crack your (preferably organic) egg, discarding about half of the white, into the cavities.
Sprinkle top with a tad more extra virgin olive oil, more thyme, and a bit more sea salt.
Bake for about 10 minutes, checking your eggs every few minutes after that, and when they are done to your liking, remove from the oven.
Here's the hard part: Let them cool a bit so that the flavors can continue to meld just a little.
Then, enjoy. I like to have a piece of fruit alongside, these are savory and salty and smoky and just amazing!
I hope you love these as much as I do. Zero preservatives, zero high fructose corn syrup, no artificial anything, just simple, delicious, whole foods.