tag:blogger.com,1999:blog-89290301866256865262024-02-21T05:09:37.476-08:00Revitalize with StefaniaStefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.comBlogger85125tag:blogger.com,1999:blog-8929030186625686526.post-76897885615450768082013-07-08T14:25:00.001-07:002013-07-08T14:27:33.072-07:00The Garden- Grow, grow, grow!It has been a while since I have written a blog post here, so I thought I would give an update on one of the things we have been up to here. Specifically, the garden! There has been some success, and I have also learned some lessons for next year.<br />
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A. When starting seeds indoors (I started them in the greenhouse) use a decent potting soil or seed starter. I figured I might get away with starting seeds in the soil from the yard- nope. Our soil is fine for established plants but it does not provide good enough drainage while also maintaining moisture for fragile seeds. Some seeds came up, most did not. What did come up we put out into the raised beds or left in pots, and for the most part I planted seeds straight into the raised beds. Some stuff grew just fine, some never came up.<br />
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B. Pay attention to WHEN things should be planted. I should have planted romaine lettuce, spring mix, and spinach much earlier for example. If planted too late, or in enough heat, it tends to go to seed and taste bitter. I planted other stuff at the right time, but since I wasn't working with established seedlings or plants, not everything worked out.<br />
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C. Pick fruit in the morning before the sun can hit it. It will retain more sweetness. (Chris told me this, I didn't know beforehand.) Our blueberry bushes are producing well- we have three varieties that produce ripe fruit at different times during the summer. Yum! From the reading I have done, I know blueberries enjoy acidic soil (living next to a pine tree might be helping us, then.) We also netted our bushes once the flowers had been pollinated and we saw fruit forming, to keep the birds from eating all our fruit.<br />
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D. Accept that you may have an abundance of some things, and none of other things. My Russian kale, dinosaur kale, zucchini, arugula and sugar snap peas are thriving. I can't even keep up with them. My tomatoes on the other hand, have been taking a beating with the constant rain we had for a while, and now the heat and humidity. From the looks of my puny plants, I might not get much fruit from them. My zucchini pretty much took over the raised bed it is in, and I doubt I will get the eggplant or cucumber I had planted there. I planted carrots, and the greens are getting tall, so the carrots underneath the soil must be doing ok. And pretty much none of the herbs I planted worked out. Bummer- I really wanted a good basil crop to make and store pesto.<br />
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E. Stay on top of the weeding, and mulch where possible. It will keep weeds down. (This is the main reason there are no pictures of the raised beds right now. I need to get out there and work on it!)<br />
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So, yea I learned some lessons and will definitely be changing my approach on certain things next year. But I am still happy with the garden- I am getting SOME stuff and it cuts down on having to buy those things at the store. <br />
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And now for some pictures!<br />
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We typically get about a pint of blueberries at a time, once a week. So I am still going to be picking my own at nearby farms, because we can eat WAY more than that.<br />
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Our first zucchini, and it is mammoth. As is the plant that it was hiding under, which is why it got so big. I had no idea it was there, and Chris brought it in, like, "uhhh, looks like you need to start making zucchini bread."</div>
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A recent harvest. We get so much kale, I can barely keep up. It goes into all my green smoothies. Left to right, back to front: Swiss chard, dinosaur kale, russian kale, romaine, zucchini flowers, arugula, garlic scapes, rosemary, sugar snap peas (this was the beginning for them so there was not much) and chives. </div>
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<br />Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com0tag:blogger.com,1999:blog-8929030186625686526.post-54741870910794812152013-05-08T15:07:00.001-07:002013-05-08T15:07:27.839-07:00Dental and Mouth CareSo far I have given all my tips and tricks for both skincare and haircare. However, when it comes to health, hygiene, AND looks, dental and mouth care rank pretty high. So, I thought I might as well give my tips where teeth are concerned. :)<br />
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First thing's first: toothbrushes. I have a Braun Oral-B Sonic Professional Electric Toothbrush, although I don't think my particular model is made anymore. However, here is a <a href="http://www.amazon.com/dp/B00ARTK95A/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B00ARTK95A&adid=0M4K90B2DJNVHN39V6PF" target="_blank">current model</a> of the same brush. Most dentists will tell you electric toothbrushes do a much better, more thorough job of cleaning your teeth. Yes, it is expensive, but mine is over 3 years old and going strong. And you can share your brush with the rest of the family (using <a href="http://www.amazon.com/dp/B0002KHU3I/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B0002KHU3I&adid=0CFJH0DY4DYKWY41F6QD" target="_blank">different brush heads</a>, of course!) I use mine 2-3 times a day- it is like a massage for the gums, aside from really scrubbing your teeth.<br />
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This is one of the <a href="http://www.amazon.com/dp/B004M95UHI/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B004M95UHI&adid=1DBNGWTZ37SHWHTEPHQB" target="_blank">toothpastes </a>I buy. I try to stick to flouride-free toothpastes because flouride can actually be very toxic in high doses. Water is already fluoridated (ours is anyway), and here are other <a href="http://www.fluoridealert.org/issues/sources/" target="_blank">sources</a>. When water was first flouridated, no dental products contained flouride and people were much less exposed. Toxicity is much more likely now.<br />
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Flossing es muy importante. I will admit, I do not floss as much as I should. I really should do it nightly, but I am happy with myself if I get it done a few times a week. <a href="http://www.amazon.com/dp/B001BBNS7E/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B001BBNS7E&adid=0RASFDBHV5W8JD6HQTM6" target="_blank">This </a>is a good natural option.<br />
<img src="http://ecx.images-amazon.com/images/I/41gWn7OA8-L._SY450_.jpg" /><br />
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I have always scrubbed my tongue when I brush my teeth- I just use my toothbrush to do it. I am going to buy <a href="http://www.amazon.com/dp/B00064JGBO/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B00064JGBO&adid=0TYW3Z2QWZ5PPYWZ1SEN" target="_blank">this thing-ama-gig</a> though, and see if it works any better.<br />
<img height="400" src="http://ecx.images-amazon.com/images/I/31ufEIM8njL.jpg" width="201" /><br />
I used to whiten my teeth- I would use those strips or bleaching trays. But they are terrible for your teeth, and can eat the enamel away. So instead, I started doing oil pulling when I feel like I need a whitening boost. If you have never heard of oil pulling, read <a href="http://www.youngandraw.com/oil-pulling-to-naturally-whiten-teeth-reduce-inflammation-and-detoxify-the-body/" target="_blank">this</a>. It may sound a bit... crunchy or hippy-dippy, but I really think it works. I use this <a href="http://www.amazon.com/dp/B00654I9E4/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B00654I9E4&adid=1MJVCYKVGJA9F7VYR5FS" target="_blank">oil</a>.<br />
<img src="http://ecx.images-amazon.com/images/I/41ItUTFD%2BBL.jpg" /><br />
On an empty stomach, I swish in my mouth about 2-3 spoonfuls of oil for 20 minutes. It is not vigorous swishing- your mouth would get too tired. After the 20 minutes, I spit it all out. Then I rinse with water mixed with salt (sea salt or Himalayan crystal salt.) Lastly, I brush as usual, but I use a separate (regular) toothbrush.<br />
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So that's it. I don't use Listerine or mouthwash in general, for the most part. The natural ones are kind of pricey, and I don't think the benefits last long enough. Sometimes I wash with salt water as it is cleansing, but it's not a regular thing.<br />
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What is your dental regimen? Any favorite products?</div>
Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com0tag:blogger.com,1999:blog-8929030186625686526.post-47881045841020104012013-02-20T14:22:00.001-08:002013-03-05T11:54:38.161-08:00My Hair MustsSince I gave my skincare musts, I thought I might as well give my hair care musts. Now, I have naturally curly hair and I accept it as is. I never straighten it- so this list is geared to someone with a similar hair profile.<br />
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<b>Cleanse</b><br />
I only wash my hair 2 or 3 times a week. People sometimes think that is gross, but the curlier the hair, the less frequently it should be washed. When I do wash it, I choose a super moisturizing shampoo and conditioner. I have tried lots of brands, some more natural than others. My current long-time favorite is Carol's Daughter Monoi- both the <a href="http://www.amazon.com/dp/B004Y5M8QQ/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B004Y5M8QQ&adid=13609RAW48XVV45F3B74" target="_blank">shampoo </a>and <a href="http://www.amazon.com/dp/B004Y5NA1I/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B004Y5NA1I&adid=18158C3VFF9FZ141XWF3" target="_blank">conditioner</a>.<br />
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<img height="640" src="http://ecx.images-amazon.com/images/I/31hoNUbk2qL.jpg" width="426" /><br />
<b>Treat</b><br />
Carol's Daughter also makes a great hair <a href="http://www.amazon.com/dp/B004YBC5K4/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B004YBC5K4&adid=1VQ7HA5JKN01PD89NWCQ" target="_blank">masque</a>, <a href="http://www.amazon.com/dp/B0099LC5OK/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B0099LC5OK&adid=1C4FJCMJ837EE9ZTWYZS" target="_blank">split end treatment</a>, and <a href="http://www.amazon.com/dp/B00B3622MY/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B00B3622MY&adid=1M0ZPPG12XWKBT2HRCYM" target="_blank">hair oil</a> for deep moisturization.<br />
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<b>Styling</b><br />
If I treat my hair well enough and get the best haircut I can afford, I don't need to go to the salon more than 2 times a year, 3 at the most.<br />
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At home, I use only Ouidad for styling. It is not at all natural, but it provides the best hold and shine of anything I have tried, without leaving hair stiff or sticky. I start off with <a href="http://www.amazon.com/dp/B009B7KJRW/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B009B7KJRW&adid=1XQXHCRV8BHPTKHQBCND" target="_blank">Botanical Boost</a> as a light leave-in conditioner that won't weigh hair down. Their <a href="http://www.amazon.com/dp/B00B29LZVG/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B00B29LZVG&adid=0T2QJPBSRNS8PSW0TJ77" target="_blank">Tress Effects</a> gel provides the strongest hold, <a href="http://www.amazon.com/dp/B0001Y74VS/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B0001Y74VS&adid=0RCJ2KQJZZE6E3DYYXY0" target="_blank">Climate Control</a> is less strong but provides good frizz control. The one with the weakest hold is <a href="http://www.amazon.com/dp/B007Y55GY4/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B007Y55GY4&adid=0XFCPBZQB4Z76PHEHRNZ" target="_blank">Moisture Lock gel-creme</a>.<br />
<img src="http://ecx.images-amazon.com/images/I/51-QNpv-3eL.jpg" /><br />
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I usually air dry, but if I am in a hurry or want to look a little better than usual, I use a <a href="http://www.amazon.com/dp/B000E8VI9U/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B000E8VI9U&adid=17D81VA4PCPGK34G89YH" target="_blank">hood dryer</a>. It doesn't blow my hair around, so there is much less frizz than if I were to use a hand held dryer.<br />
<img src="http://ecx.images-amazon.com/images/I/31KH0CRNNWL._SX450_.jpg" /><br />
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If my hair is a little too stiff (if I used a bit too much gel...) I use <a href="http://www.amazon.com/dp/B004QBFF86/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B004QBFF86&adid=0BY5TKKPKFE15K5BPJCG" target="_blank">Ouidad Pomade</a>. It literally only takes a dime-sized drop, and it leaves your whole head soft and shiny. Use anymore than necessary and you will be greasy, though.<br />
<img src="http://ecx.images-amazon.com/images/I/31QAMAQ4-oL.jpg" /><br />
What is your hair type? How do you cleanse, treat and style it? What are your favorite products? Do you sacrifice when it comes to natural ingredients versus efficacy?Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com0tag:blogger.com,1999:blog-8929030186625686526.post-43022132870535340802013-02-19T19:12:00.001-08:002013-02-20T14:36:08.889-08:00My Skincare MustsSince college, I have kind of developed an obsession with skincare. I've read about the different types of skin and identified which one I am (combination oily in spring, summer and fall, dry, tight and itchy in the dregs of winter, starting to show signs of aging. Gah.) However, I know my skin issues and how to address them. I have made mistakes and learned from them. (Benzoyl Peroxide is not my friend. Evidence- in sixth grade my entire face was a dry itchy red mess for a week, more uncomfortable than sunburn. And that was only from one application.)<br />
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I just want to take the best care of my skin I can so that it looks its youngest. I have come up with key factors to accomplish that, but the most obvious way, in my opinion, to affect the state of one's skin is through diet. I aim to make the bulk of what I eat fresh, raw fruits and vegetables- smoothies, salads, juices, and whole fruit.<br />
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<b>Clean</b><br />
My facial cleanser products vary depending on my mood, time, the weather, and the time of year. The one thing that is constant is actually a device- the <a href="http://www.amazon.com/dp/B004I5RU2Y/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B004I5RU2Y&adid=06F04FWQ8PRTW1KBFHMX" target="_blank">Clarisonic</a>. Yes, it IS pricey. But as I tell every person who asks about it when they see it in my bathroom, it IS worth it. It minimizes pores, sloughs away dead skin, cleans the skin better than any cleanser alone will, and allows serums and moisturizers to penetrate the skin rather than sit on top of it and clog pores. I also use the body brush head- it is great for dry patches on knees, elbows, back, etc, and for exfoliating prior to shaving. I have had mine for over three years now- it was a Christmas gift- and I still love it. If it broke, I would replace it, without a doubt. It is constantly recommended by dermatologists, makeup artists and celebrities whose job it is to look flawless.<br />
<img src="http://ecx.images-amazon.com/images/I/41FlSPfdx5L._SX450_.jpg" /><br />
Now the cleansers that are sold with the system or in addition to it, on the other hand, I do not use. I tried them when I first got the Clarisonic, but since then, I have found cleansers I prefer. Note- since the brush is doing so much exfoliation, when using the brush I do not use cleansers with beads, salts, etc- only smooth cleansers.<br />
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Lush- I am a true Lushie. I have tried every single one of the facial cleansers. I know which are best for which skin issues I am having at the moment, and I also have favorites when it comes to regular maintenance. The Ocean Salt Cleanser is great for body, but too harsh for the face in my opinion. Ultrabland is the best for removing makeup gently, and is also a great nighttime cleanser in the winter if you get dry, tight, itchy skin when the temperature and humidity drop. Aqua Marina is wonderful if skin is sensitive or reacting to something you have applied to it. I like Coalface in the summer if it is really humid and my skin gets too oily. Angels on Bare Skin is a great all-around cleanser. <a href="http://www.lushusa.com/Cleansers/cleansers,en_US,sc.html" target="_blank">This </a>is where you can order their cleansers online, or <a href="http://www.lushusa.com/on/demandware.store/Sites-Lush-Site/en_US/Stores-Locate" target="_blank">find a location</a> near you.<br />
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<b>Treat</b><br />
I love face masques- I think of them as a little treat. It's ten minutes of "me time" twice a week and they make you look refreshed and more awake. In the winter, the Lush masques I use are all about moisturizing and tightening tired skin- Oatifix, Ayesha, and The Sacred Truth. In the summer, I use masques that are cleansing and will combat impurities- Brazened Honey and Cosmetic Warrior. Find all the Lush face masques <a href="http://www.lushusa.com/Fresh-Face-Masks/fresh-face-masks,en_US,sc.html" target="_blank">here</a>.<br />
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Here is another <a href="http://www.amazon.com/dp/B0018GY164/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B0018GY164&adid=0504WWQBFYHD0VM84YM1" target="_blank">masque </a>I recommend, by Arbonne. It is detoxifying and cleansing and will leave you looking radiant and glowing.<br />
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<img src="http://ecx.images-amazon.com/images/I/21V26l0Mz3L.jpg" /><br />
Serums are another way to treat skin and take control of problems or issues- whether they be age/dark/sun spots, uneven color, dullness, wrinkles, or fine lines. I have seen excellent results all around with Lush's Full of Grace serum, which I only use at night. Another serum I highly recommend is by <a href="http://www.amazon.com/dp/B003DDBKXW/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B003DDBKXW&adid=0TRJG6KB705NPKTKBVY3" target="_blank">Arbonne</a>. It is pricey, but their products are very concentrated- a little goes a long way and the bottle will last you forever.<br />
<img src="http://ecx.images-amazon.com/images/I/21PBnRpm0LL.jpg" /><br />
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<b>Moisturize</b><br />
Spritzing your face with a toner prior to applying any creams will help them spread and penetrate the skin better, and you will use less product in the long run. Again, Lush makes a great one, <a href="http://www.lushusa.com/Eau-Roma-Water/9999900408,en_US,pd.html?start=6&cgid=toners-and-toner-tabs" target="_blank">Eau Roma Water.</a> Or you can make your own with these <a href="http://expertscolumn.com/content/25-homemade-facial-toner-recipe-natural-face-toner" target="_blank">recipes</a>.<br />
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As far as moisturizers go, Lush's Gorgeous is by far the best, but it is pricey. Enzymion is wonderful in the summer for keeping your skin glowing, but keeping the oil slick at bay. Skin's Shangri La and Imperialis are my favorites for winter dryness. See all their moisturizers <a href="http://www.lushusa.com/Moisturisers/moisturisers,en_US,sc.html" target="_blank">here</a>.<br />
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Arbonne also makes great moisturizers, both for <a href="http://www.amazon.com/dp/B003F4H49S/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B003F4H49S&adid=0JZDAHZ80RAQGXFT9656" target="_blank">night </a>and <a href="http://www.amazon.com/dp/B003EYSWEA/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B003EYSWEA&adid=1FC7A18D1Q3TW7YBCH63" target="_blank">day</a>.<br />
<img src="http://ecx.images-amazon.com/images/I/31KWicsqH2L.jpg" /><img src="http://ecx.images-amazon.com/images/I/21MSx-POFKL.jpg" /><br />
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<b>Water</b><br />
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I drink a lot of water. I know a lot of people don't take a sip until they actually feel thirst, but not me. I go almost everywhere with a bottle of water, usually more, and I always have a bottle or two by my bed. I drink 40 ounces upon waking to re-hydrate and flush my system. I try to avoid plastic at all costs because of the chemicals it leaches. I don't usually drink bottled water because of the cost, but I make exceptions if we are out to eat- I really like Pellegrino once in a great while. My reusable bottle of choice is glass, but remarkably sturdy. I have a few of these <a href="http://www.amazon.com/dp/B0070TZ7UM/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B0070TZ7UM&adid=15P7Q3515D9362RZRQN8" target="_blank">Life Factory</a> ones- I think they are worth the price, as high as it is. They never break- and mine get tossed around a lot. The silicone sleeve makes them easy to grip, even if the bottle is sweating. And the ring top make it so that they can hooked onto a backpack while hiking. This model has a flip top, so they are perfect when you are driving, biking, or otherwise on the move.<br />
<img height="400" src="http://ecx.images-amazon.com/images/I/711uMtHQ4bL._SL1500_.jpg" width="160" /><br />
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<b>Sleep</b><br />
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This is one area I admit I need to work on. Lately I have become a night owl. Once the kids are in bed (around 8pm) I like to take advantage of the house being quiet. I can work on the blog, come up with recipes for my upcoming e-book, read, watch movies and shows on Netflix... But it has kind of gotten out of hand- sometimes I stay up until 2 in the morning, and I have to get up around 7 am. Needless to say, it is starting to take its toll- I have become grumpy, sleepy, and my skin and eyes look dull droopy and dull. (Basically I'm turning into the seven dwarfs.) So, I am resolving to change this and get to bed by 11 pm every night, no exceptions.<br />
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Another problem I used to have but I've since improved on is cleaning/treating/moisturizing before bed, without fail. I was noticing the day after going to bed without washing my face, I would break out or at the very least I would have very dull, dry skin. So now I just try to remind myself of that. Plus, I bought some of these <a href="http://www.amazon.com/dp/B004NFTGA8/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B004NFTGA8&adid=0DPXKYVDFE9EY0H2XP77" target="_blank">Yes to Blueberries facial wipes</a>.<br />
<img height="400" src="http://ecx.images-amazon.com/images/I/71lTLD-3c9L._SL1500_.jpg" width="277" /><br />
In a pinch, they do a pretty good job of removing makeup, cleansing gently and they very lightly moisturize. If I'm really so tired that I would rather go to bed with a dirty face than take the time to go through my process, I allow myself to use the wipes, although nothing beats a true cleanser and the Clarisonic in my book.<br />
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<b>Body Skincare</b><br />
I keep my body skincare a bit more simple. I use the body brush on the Clarisonic, as mentioned above. I use bar soap because I feel it is more environmentally friendly (less packaging) but I choose certain brands because they are less harsh than say, Lever 2000 or Irish Spring. A good all around one is <a href="http://www.amazon.com/dp/B001ET77NY/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B001ET77NY&adid=14X9NS9CRYC4GMG4NNCH" target="_blank">Dr. Bronners</a>. <img height="320" src="http://ecx.images-amazon.com/images/I/51duAVrHl6L._SY450_.jpg" width="320" /><br />
If you are feeling indulgent, Lush makes amazing<a href="http://www.lushusa.com/Bath-Bombs/bath-bombs,en_US,sc.html" target="_blank"> bath bombs</a>, <a href="http://www.lushusa.com/Bath-Melts/bath-melts,en_US,sc.html" target="_blank">bath melts</a>, <a href="http://www.lushusa.com/Body-Butters/body-butters,en_US,sc.html" target="_blank">body butters</a>, <a href="http://www.lushusa.com/Body-Lotions/body-lotions,en_US,sc.html" target="_blank">lotions</a>, and <a href="http://www.lushusa.com/Massage-Bars/massage-bars,en_US,sc.html" target="_blank">massage bars</a>. I also sometimes use some of the face masques listed above if I have some I need to use before it goes bad. And for when I don't have any Lush body lotion or cream, I use <a href="http://www.amazon.com/dp/B007Y06VQG/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B007Y06VQG&adid=1Z2APC638G6RPM67H5MV" target="_blank">Everyday Coconut</a>- it's pretty close to natural, and it leaves skin soft and moisturized but not oily.<br />
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What are your skincare musts?Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com0tag:blogger.com,1999:blog-8929030186625686526.post-58357728438407865692013-01-22T09:54:00.000-08:002013-01-25T23:42:00.685-08:00Save time and money and have supplies delivered!Grocery shopping is getting more and more expensive for us. Food prices just go up and up. As our kids grow their appetites grow, too. And then there is the process of getting it all from the store to the house and onto our shelves and into our refrigerator. With two kids in tow, one who cannot walk yet, it almost becomes an all day event, depending on how many grocery stores I need to go to in order to get everything we use.<br />
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So in order to save time, money, and effort I am now buying some things online. Most of our grocery bill is fresh produce, so I like to see it for myself and choose the best quality. But things that are non-perishable or that are at least shelf stable, I do not need to inspect so closely. Plus, Amazon has a subscribe-and-save option on some of their offerings, so you can have some of your supplies delivered automatically on a regular basis. For example, I do a lot of baking, and go through A LOT of bread and pastry flour. Not having to lug it home on top of everything else helps.<br />
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Also, a few things my husband pointed out:<br />
1. The less we go into the grocery store for these things, the less we are tempted to buy stuff not on the list.<br />
2. This is mostly stuff not grown locally, so we are cutting out the middle man and some of the transport involved. We are also saving money we can put towards food that IS grown locally.<br />
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I thought if I am going to save so much time, money, and effort, maybe others would want to as well. So here are links to the items I am going to start ordering online. Some are subscribe-and-save items, some are not.<br />
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<a href="http://www.amazon.com/dp/B008SA4S98/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B008SA4S98&adid=12VTNGD0V70BFYHW0NFF" target="_blank">Dog food</a></span><br />
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<span style="font-size: large;"><img src="http://ecx.images-amazon.com/images/I/41b6Px42rIL.jpg" /></span><br />
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<a href="http://www.amazon.com/dp/B007LMRMHY/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B007LMRMHY&adid=1S6PTA8P5PFDSHB0RFMN" target="_blank"><span style="font-size: large;">Cat food</span></a></div>
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<span style="font-size: large;"><img src="http://ecx.images-amazon.com/images/I/41Y9ecp88uL.jpg" /></span><br />
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<a href="http://www.amazon.com/dp/B003ANHD9A/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B003ANHD9A&adid=0N1190FXGC2R3P72NS7Q" target="_blank">Cat litter</a></span><br />
<span style="font-size: large;"><img src="http://ecx.images-amazon.com/images/I/41ImmEadiSL.jpg" /></span><br />
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<a href="http://www.amazon.com/dp/B002ZF5QZC/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B002ZF5QZC&adid=0SNFZGD11KT46CF5DHPG" target="_blank">Dog bones</a></span><br />
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<img src="http://ecx.images-amazon.com/images/I/61vir4645qL._SL1024_.jpg" height="400" width="276" /></span><br />
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<a href="http://www.amazon.com/dp/B007UZNPBY/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B007UZNPBY&adid=0AD6NWP26P9B7C3DWT5V" target="_blank">Paper towel</a></span><br />
<span style="font-size: large;"><img src="http://ecx.images-amazon.com/images/I/81jqWsgKszL._SL1500_.jpg" height="320" width="218" /></span></div>
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<a href="http://www.amazon.com/dp/B003WJ6E4C/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B003WJ6E4C&adid=131X1595RAWN7ACVBPPN" target="_blank"><span style="font-size: large;">Toilet Paper</span></a><br />
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<span style="font-size: large;"><img src="http://ecx.images-amazon.com/images/I/31YvT4uQAHL.jpg" /></span><br />
<span style="font-size: large;"><a href="http://www.amazon.com/dp/B007Y06VQG/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B007Y06VQG&adid=0830MMV7VJX5X45ZDXNW" target="_blank">Lotion</a></span><br />
<span style="font-size: large;"><img src="http://ecx.images-amazon.com/images/I/21cPZdUwf5L.jpg" height="400" width="155" /></span><br />
<a href="http://www.amazon.com/dp/B001ELL3LY/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B001ELL3LY&adid=0HZW5X541TWP1EAHERPR" target="_blank"><span style="font-size: large;">Powdered Milk</span></a><br />
<span style="font-size: large;"><img alt="Organic Valley Organic Nonfat Dry Milk Powder, 12-Ounce Bags (Pack of 4)" src="http://ecx.images-amazon.com/images/I/51M8cN%2BQENL._SL500_AA300_PIbundle-4,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
<a href="http://www.amazon.com/dp/B0047YX0J8/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B0047YX0J8&adid=03S46ESQX8AV30H54MYS" target="_blank"><span style="font-size: large;">Bread Flour</span></a><br />
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<img alt="King Arthur Flour Flour White Bread, 5-pounds (Pack of 4)" src="http://ecx.images-amazon.com/images/I/51hsi7%2BQMKL._SL500_AA300_PIbundle-4,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
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<a href="http://www.amazon.com/dp/B004IN43PS/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B004IN43PS&adid=0MWCGC44NV2BAXQ6DPQE" target="_blank">Pastry Flour</a></span><br />
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<img alt="Hodgson Mill Organic Whole Wheat Pastry Flour, 28-Ounce (Pack of 6)" src="http://ecx.images-amazon.com/images/I/414euGX-BNL._SL500_AA300_PIbundle-6,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
<a href="http://www.amazon.com/dp/B002TXT502/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B002TXT502&adid=1H1V7HYEPAA9YZKEDYC6" target="_blank"><span style="font-size: large;">Old Fashioned Oats</span></a><br />
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<img alt="Bob's Red Mill Gluten Free Whole Grain, Rolled Oats, 32-Ounce Bags (Pack of 4)" src="http://ecx.images-amazon.com/images/I/51ZLo3PwJAL._SL500_AA300_PIbundle-4,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
<a href="http://www.amazon.com/dp/B004VLVBVG/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B004VLVBVG&adid=0RR9YZ9VAZ212XSGWGXB" target="_blank"><span style="font-size: large;">Steel Cut Oats </span></a><br />
<span style="font-size: large;"><img alt="Bob's Red Mill Oats Steel Cut, 24-Ounce (Pack of 4)" src="http://ecx.images-amazon.com/images/I/41ulDNJMuOL._SL500_AA300_PIbundle-4,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
<a href="http://www.amazon.com/dp/B001AITJFI/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B001AITJFI&adid=1G4789TM7NRJ6VMPFZNP" target="_blank"><span style="font-size: large;">Sugar</span></a><br />
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<img alt="Wholesome Sweeteners Fair Trade Natural Cane Sugar from Malawi, 24-Ounce Pouches (Pack of 6)" src="http://ecx.images-amazon.com/images/I/51CzIWn2-aL._SL500_AA300_PIbundle-6,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
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<a href="http://www.amazon.com/dp/B000EA2D9C/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B000EA2D9C&adid=0EYZQ0P1Z9NM2S9X50DS" target="_blank">Powdered Sugar</a></span><br />
<span style="font-size: large;"><img alt="Wholesome Sweeteners Fair Trade Organic Powdered Sugar, 16-Ounce Pouches (Pack of 6)" src="http://ecx.images-amazon.com/images/I/51FtXphmr5L._SL500_AA300_PIbundle-6,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
<a href="http://www.amazon.com/dp/B00016QTXA/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B00016QTXA&adid=0737H0HJZNB55M076XEV" target="_blank"><span style="font-size: large;">Dr Bronners Liquid Castile Soap</span></a><br />
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<img src="http://ecx.images-amazon.com/images/I/31jlFrN89NL.jpg" /></span><br />
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<a href="http://www.amazon.com/dp/B001ET77OI/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B001ET77OI&adid=0HGZSS7P06P3SZXCXN64" target="_blank">Dr Bronners Soap Bars</a></span><br />
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<img src="http://ecx.images-amazon.com/images/I/51Q8M84VC4L._SY450_.jpg" /></span><br />
<a href="http://www.amazon.com/dp/B0029XNTEU/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B0029XNTEU&adid=1DEVRA0TF69YTY1D16XC" target="_blank"><span style="font-size: large;">Washing Soda</span></a><br />
<span style="font-size: large;"><img src="http://ecx.images-amazon.com/images/I/51t0vjjl36L.jpg" /></span><br />
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<a href="http://www.amazon.com/dp/B002SKVZIQ/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B002SKVZIQ&adid=09EDBYAS0VP3ZEGEAGYQ" target="_blank">Baking Soda</a></span><br />
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<a href="http://www.amazon.com/dp/B000R4LONQ/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B000R4LONQ&adid=0KND5GQSCS5C4VNBWF4Y" target="_blank">Borax</a></span><br />
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<img src="http://ecx.images-amazon.com/images/I/51YvfqvwclL._SY450_.jpg" /></span><br />
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<a href="http://www.amazon.com/dp/B005GI8UOO/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B005GI8UOO&adid=0B3BMWE1SY6E1QYGH1FM" target="_blank">OxiClean</a></span><br />
<span style="font-size: large;"><img src="http://ecx.images-amazon.com/images/I/61WlK-3HMnL._SY450_.jpg" /></span><br />
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<a href="http://www.amazon.com/dp/B001M1YYLW/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B001M1YYLW&adid=1PAM5T7GVTBRKND4SRDY" target="_blank">Cereal</a></span><br />
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<img alt="Kashi Organic Cereal, Cinnamon Harvest, 16.3-Ounce Boxes (Pack of 4)" src="http://ecx.images-amazon.com/images/I/51cc4C-2IRL._SL500_AA300_PIbundle-4,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
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<a href="http://www.amazon.com/dp/B003OGKCDC/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B003OGKCDC&adid=1Y3D6WCMB0Z1VC0NN2ZW" target="_blank">Coconut oil</a></span><br />
<span style="font-size: large;"><img alt="Nature's Way Coconut Oil-extra Virgin" src="http://ecx.images-amazon.com/images/I/51P27hWA9KL._AA300_.jpg" /></span><br />
<a href="http://www.amazon.com/dp/B005KRXJOW/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B005KRXJOW&adid=0QNFXTGJEYYJYPE0ZA66" target="_blank"><span style="font-size: large;">Sunflower oil</span></a><br />
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<img alt="Hain Pure Foods Sunflower Oil, 32-Ounce (Pack of 3)" src="http://ecx.images-amazon.com/images/I/41LWAENTfdL._SL500_AA300_PIbundle-3,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
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<a href="http://www.amazon.com/dp/B0049YMA9W/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B0049YMA9W&adid=15YZ5R9G1RXX4KKD65XV" target="_blank">Pastry flour</a></span><br />
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<img alt="Great River Organic Milling, Organic Specialty Whole Wheat Pastry Flour, 25-Pound Package" src="http://ecx.images-amazon.com/images/I/41DkXqLh3gL._SL500_AA300_.jpg" /></span><br />
<span style="font-size: large;"><a href="http://www.amazon.com/dp/B004VLVOZO/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B004VLVOZO&adid=0KBNR0SKVV341BQVJTET" target="_blank">Spelt</a></span><br />
<span style="font-size: large;"><img alt="Product Details" src="http://ecx.images-amazon.com/images/I/41HSCCh1cML._AA160_.jpg" height="400" width="400" /></span><br />
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<a href="http://www.amazon.com/dp/B004VLVFHG/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B004VLVFHG&adid=0HQT41R42V3FGYDASB60" target="_blank">Rye</a></span><br />
<span style="font-size: large;"><img alt="Product Details" src="http://ecx.images-amazon.com/images/I/41XFuJGgeTL._AA160_.jpg" height="400" width="400" /></span><br />
<span style="font-size: large;"><br />
<a href="http://www.amazon.com/dp/B004VLVG0C/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B004VLVG0C&adid=0ZM1GXPCGAFH05QW4XQ8" target="_blank">Semolina</a></span><br />
<span style="font-size: large;"><img alt="Bob's Red Mill Semolina Pasta Flour, 24-Ounce (Pack of 4)" src="http://ecx.images-amazon.com/images/I/41C2cyuZguL._SL500_AA300_PIbundle-4,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
<span style="font-size: large;"><br />
<a href="http://www.amazon.com/dp/B001E5E0Y2/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B001E5E0Y2&adid=0PH7X9Q5EWX795F8ERWN" target="_blank">Cacao powder (raw)</a></span><br />
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<img alt="Navitas Naturals, Raw Chocolate Powder, Organic, 16-Ounce Pouches (Pack of 2)" src="http://ecx.images-amazon.com/images/I/41zgiDyWC0L._SL500_AA300_PIbundle-2,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
<a href="http://www.amazon.com/dp/B004N5J568/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B004N5J568&adid=03BVS04YK2T47ARD8XZY" target="_blank"><span style="font-size: large;">Cocoa powder</span></a><br />
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<img alt="Scharffen Berger Natural Unsweetened Cocoa Powder, 6-Ounce Canisters (Pack of 2)" src="http://ecx.images-amazon.com/images/I/41F1JGECxZL._SL500_AA300_PIbundle-2,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
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<a href="http://www.amazon.com/dp/B004VLV2V0/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B004VLV2V0&adid=0D3S80ZKW66H47E0NVX6" target="_blank">Baking Powder</a></span><br />
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<img alt="Bob's Red Mill Baking Soda, 16-Ounce (Pack of 4)" src="http://ecx.images-amazon.com/images/I/41bv2jdp16L._SL500_AA300_PIbundle-4,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
<a href="http://www.amazon.com/dp/B000MGR1N6/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B000MGR1N6&adid=1YDB2CC572B5AA745VE6" target="_blank"><span style="font-size: large;">Nutritional Yeast</span></a><br />
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<img src="http://ecx.images-amazon.com/images/I/818y62G-%2BDL._SL1500_.jpg" height="320" width="160" /></span><br />
<span style="font-size: large;"><br />
<a href="http://www.amazon.com/dp/B003Z7VYXW/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B003Z7VYXW&adid=1F1W6Y8RJPEC6BX7Q6Z5" target="_blank">Yeast for baking</a></span><br />
<span style="font-size: large;"><img alt="Saf Instant Yeast, 1-Pound Pouches (Pack of 4)" src="http://ecx.images-amazon.com/images/I/51KHcCQnCiL._SL500_AA300_PIbundle-4,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
<span style="font-size: large;"><a href="http://www.amazon.com/dp/B0012C7VLG/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B0012C7VLG&adid=07F120W4Y7VJMDHT55DY" target="_blank">Hemp Seeds</a></span><br />
<span style="font-size: large;"><a href="http://www.amazon.com/dp/B001CGTN1I/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B001CGTN1I&adid=1M9J5SB12SXPFGNKV5PP" target="_blank">Chia Seeds</a></span><span style="font-size: large;"><img src="http://ecx.images-amazon.com/images/I/91jGr0uuZ8L._SL1500_.jpg" height="400" width="265" /></span><br />
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<img src="http://ecx.images-amazon.com/images/I/41WyjMiZo9L._SY450_.jpg" /></span><br />
<span style="font-size: large;"><br />
<a href="http://www.amazon.com/dp/B0028AF5YG/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B0028AF5YG&adid=0K21DZ6YRN0GN31G1XCX" target="_blank">Peanut Butter- crunchy</a></span><br />
<span style="font-size: large;"><br />
<img alt="The Peanut Shop of Williamsburg Peanut Butter, Crunchy, 18-Ounce Plastic Jars (Pack of 4)" src="http://ecx.images-amazon.com/images/I/51fG4LSmmCL._SL500_AA300_PIbundle-4,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
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<a href="http://www.amazon.com/dp/B003EXXPWA/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B003EXXPWA&adid=0EVMTXEXX1N8BVCEGVW2" target="_blank">Pasta</a> and <a href="http://www.amazon.com/dp/B003EXVM70/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B003EXVM70&adid=0EN65QND8PX00D3EW146" target="_blank">pasta </a>and <a href="http://www.amazon.com/dp/B001EPPBB8/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B001EPPBB8&adid=1ASKN5BDWQQQT8DJD8WF" target="_blank">more </a><a href="http://www.amazon.com/dp/B001EQ54GO/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B001EQ54GO&adid=00AFK4ZRPER35G4HB1Y3" target="_blank">pasta</a></span><br />
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<img alt="De Cecco Acini Di Pepe, 16 Ounce Boxes (Pack of 5)" src="http://ecx.images-amazon.com/images/I/51XcDx5KpdL._SL500_AA300_PIbundle-5,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
<span style="font-size: large;"><a href="http://www.amazon.com/dp/B000FDMLYA/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B000FDMLYA&adid=0JF5XCEYA6A9QYWR3PEA" target="_blank"><br /></a>
<a href="http://www.amazon.com/dp/B000FDMLYA/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B000FDMLYA&adid=0JF5XCEYA6A9QYWR3PEA" target="_blank">Whole Wheat Pasta</a>, too</span><br />
<span style="font-size: large;"><img alt="Hodgson Mill Whole Wheat Whole Grain Penne Pasta, 12-Ounce Units (Pack of 12)" src="http://ecx.images-amazon.com/images/I/51WQt5k45SL._SL500_AA300_PIbundle-12,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
<a href="http://www.amazon.com/dp/B001IZIC8I/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B001IZIC8I&adid=0Z3HHJFJ7EDR5T4CXAYV" target="_blank"><span style="font-size: large;">Wax Paper</span></a><br />
<span style="font-size: large;"><img alt="If You Care 100% Unbleached Silicone Parchment Paper, 70-Foot Roll (Pack of 4)" src="http://ecx.images-amazon.com/images/I/41gvMJjJ8eL._SL500_AA300_PIbundle-4,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
<a href="http://www.amazon.com/dp/B005MHHAUY/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B005MHHAUY&adid=08TYPN39W06SWFFBR1FC" target="_blank"><span style="font-size: large;">Vanilla Beans</span></a><br />
<span style="font-size: large;"><img alt="Marky's Tahitian Vanilla Beans, Long, 8-Ounce" src="http://ecx.images-amazon.com/images/I/41wICDUNnIL._SL500_AA300_.jpg" /></span><br />
<span style="font-size: large;"><br />
<a href="http://www.amazon.com/dp/B000BWZ7QO/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B000BWZ7QO&adid=1A4WX0875ZV93XTXY17P" target="_blank">Mason Jars- quart size</a> and<a href="http://www.amazon.com/dp/B004YVOS0Y/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B004YVOS0Y&adid=08QXDJ8QMRDSHRYNS5C4" target="_blank"> pint size</a></span><br />
<span style="font-size: large;"><img src="http://ecx.images-amazon.com/images/I/41AXtR0nX1L.jpg" /></span><br />
<span style="font-size: large;"><a href="http://www.amazon.com/dp/B004LWP5YE/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B004LWP5YE&adid=0R41G9V8GYB4QBBB1EYF" target="_blank">Raisins</a></span><br />
<span style="font-size: large;"><img alt="Made In Nature Organic Club Pack, Raisin, 48-Ounce (Pack of 3)" src="http://ecx.images-amazon.com/images/I/51p-7Ul8bBL._SL500_AA300_PIbundle-3,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
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<a href="http://www.amazon.com/dp/B00ARI2LRA/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B00ARI2LRA&adid=1KVSTBGZCBQ65HHPMS4D" target="_blank">Curly Hair Shampoo and Conditioner</a></span><br />
<span style="font-size: large;"><img src="http://ecx.images-amazon.com/images/I/31PmWsqShrL.jpg" /></span><br />
<a href="http://www.amazon.com/dp/B00B27XH32/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B00B27XH32&adid=0HF5DNB46F66KFMPZPW7" target="_blank"><span style="font-size: large;">Curly Hair Gel</span></a><br />
<span style="font-size: large;"><img src="http://ecx.images-amazon.com/images/I/31Quw194KmL.jpg" /></span><br />
<a href="http://www.amazon.com/dp/B001E722ZY/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B001E722ZY&adid=0G0W4HV2KS9019Q04NEA" target="_blank"><span style="font-size: large;">Toothpaste</span></a><br />
<span style="font-size: large;"><img src="http://ecx.images-amazon.com/images/I/61LF8UbgJDS._SL1200_.jpg" height="240" width="320" /></span><br />
<a href="http://www.amazon.com/dp/B004VLVK4O/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B004VLVK4O&adid=1GDGZTBK61QS307974W0" target="_blank"><span style="font-size: large;">Lentils</span></a><br />
<span style="font-size: large;"><img alt="Bob's Red Mill Beans Lentils, 27-Ounce (Pack of 4)" src="http://ecx.images-amazon.com/images/I/41Y4ToKw8jL._SL500_AA300_PIbundle-4,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
<a href="http://www.amazon.com/dp/B002AUBWA0/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B002AUBWA0&adid=1M5RK0NWSPF4RJTMDWCC" target="_blank"><span style="font-size: large;">Black Beans</span></a><br />
<span style="font-size: large;"><img alt="Eden Organic Black Beans, 16-Ounce Boxes (Pack of 6)" src="http://ecx.images-amazon.com/images/I/51WCL-rMDNL._SL500_AA300_PIbundle-6,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
<a href="http://www.amazon.com/dp/B002AU9TGY/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B002AU9TGY&adid=1VZQMX75WP7K4FP8657N" target="_blank"><span style="font-size: large;">Navy Beans</span></a><br />
<span style="font-size: large;"><img alt="Eden Organic Navy Beans, 16-Ounce Boxes (Pack of 6)" src="http://ecx.images-amazon.com/images/I/510vGbPu0sL._SL500_AA300_PIbundle-6,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
<a href="http://www.amazon.com/dp/B000Z3R81Q/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B000Z3R81Q&adid=1ZBKGRDJ8Y01SG564ZN2" target="_blank"><span style="font-size: large;">Arborio Rice</span></a><br />
<span style="font-size: large;"><br />
<img alt="Riceselect Organic Arborio Rice, 32-Ounce Jars (Pack of 4)" src="http://ecx.images-amazon.com/images/I/51PzKzE0hJL._SL500_AA300_PIbundle-4,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
<a href="http://www.amazon.com/dp/B000EH0RU2/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B000EH0RU2&adid=0H85NTB76TR00T99KJ4N" target="_blank"><span style="font-size: large;">Wild Rice</span></a><br />
<span style="font-size: large;"><img alt="Rice Select Royal Blend, Whole Grain Texmati Brown & Wild Rice with Soft Wheat & Rye Berries, 28-Ounce Jars (Pack of 4)" src="http://ecx.images-amazon.com/images/I/51E66n0%2BubL._SL500_AA300_PIbundle-4,TopRight,0,0_AA300_SH20_.jpg" /></span><br />
<span style="font-size: large;">Essential Oils- <a href="http://www.amazon.com/dp/B0019LPL8A/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B0019LPL8A&adid=1F229QEJ91NZXJXQH2MA" target="_blank">orange</a>, <a href="http://www.amazon.com/dp/B000ELVHIE/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B000ELVHIE&adid=1EQTVGNV5N8MGABSYMNJ" target="_blank">peppermint</a>, <a href="http://www.amazon.com/dp/B002N0PY8S/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B002N0PY8S&adid=1M53DNHZKMEYWHQ8HVX6" target="_blank">lavender</a>, and <a href="http://www.amazon.com/dp/B002LIKKUY/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B002LIKKUY&adid=018AM6AZNQWTGZ631H79" target="_blank">tea tree</a></span><br />
<img src="http://ecx.images-amazon.com/images/I/412GKGmEZOL._SY450_.jpg" /><span style="font-size: large;"><br />
<a href="http://www.amazon.com/dp/B003ZTVDBS/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B003ZTVDBS&adid=13M0HNJS455CCMKV58FB" target="_blank">Qtips</a></span><br />
<img src="http://ecx.images-amazon.com/images/I/51FtVizBL0L._SY450_.jpg" /><br />
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<span style="font-size: large;"><a href="http://www.amazon.com/dp/B00881G368/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B00881G368&adid=0VCSYE3VSD7DB9G7827D" target="_blank">For the kids</a></span><br />
<img src="http://ecx.images-amazon.com/images/I/51vvDsxh7bL.jpg" /><br />
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Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com1tag:blogger.com,1999:blog-8929030186625686526.post-8198739908467966362013-01-08T14:40:00.002-08:002013-01-25T23:51:52.012-08:00Out with the Old and In with the New...We are now more than a week into 2013, and to me it doesn't feel any different than 2012. 2012 was great, so that is not necessarily a bad thing, but it does make it a bit challenging to get gung-ho about changes. Which is the point of resolutions, right? I stopped making New Year's resolutions regarding eating, exercise and weight because I wouldn't stick to them past January. Instead I seem to go through phases through the year. This past year I was really healthy through the spring and summer- the healthiest I have ever been. My skin was clear, weight loss was effortless and I ate nearly all vegan, and about 90% raw. It was so easy while it was warm. But once fall hit, it got colder, and the holidays rolled around, it didn't come as naturally. I have to work harder to stick to a routine and find my motivation.<br />
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So this year, I am going to try resolutions again, but I am fully prepared to go through phases as well. I know now that the warmer months will be easier than the colder months to eat well and exercise. But I do want to get closer to raw veganism. I also want to run more- so far my running is very sporadic.<br />
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And as for goals not having to do with my physical health, I want to start preliminary homeschooling. I mean, I already sing, play games, and read to the kids. But I want to work on specific things they might learn in preschool and see how far I can get them when it comes to standards. I know they are still very young (10 months and over 2 years), so I won't be pushing too hard. But it wouldn't hurt to teach them new things, right?<br />
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Do you believe in New Years resolutions? What are yours?Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com2tag:blogger.com,1999:blog-8929030186625686526.post-28866290374724870742012-12-03T15:48:00.002-08:002012-12-03T16:30:33.468-08:00Gift Guide 2012Here are some of my favorite things- all food and kitchen related, natch. Everyone needs to eat, so why not hook your friends and family up this year? There are items at various price points- from under $10 to over $100.<br />
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A really nice <a href="http://www.amazon.com/dp/B001GI5ZF0/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B001GI5ZF0&adid=1P9QN3D4HFTBYK69SFMK" target="_blank">cutting board</a>:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyyCO-YWPyrBzeYzuUmNs61HU0tIgx4vIYnUy4sbEGvhVmO5C8d4LufjJJbnTN0V1Xv5SlHBuO3cTOuXfsGFg7W-6nkN9twY2wbKGYeLyErk2_bPGBZ55OBAbdyO1FN3kAbkpCjBT8Pk-B/s1600/41GNWy8GjuL._SY450_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyyCO-YWPyrBzeYzuUmNs61HU0tIgx4vIYnUy4sbEGvhVmO5C8d4LufjJJbnTN0V1Xv5SlHBuO3cTOuXfsGFg7W-6nkN9twY2wbKGYeLyErk2_bPGBZ55OBAbdyO1FN3kAbkpCjBT8Pk-B/s640/41GNWy8GjuL._SY450_.jpg" width="640" /></a></div>
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A good set of <a href="http://www.amazon.com/dp/B000FMVS68/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B000FMVS68&adid=18GS31FNFX0932FCZ9YF" target="_blank">knives </a>to go with the cutting board:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguSPGcAzr_OdcafNV_InnMc5_2_PIlOxsmVVQnCKKHHSQub6IOX0cKWFjqer4VaCS5D-ENqVx1pXqo1uuFdPjHvIAqo797k0S9q3W11zL4C7FD84zVBB3MqvETxAv-FuFoj-8PQuND47eK/s1600/411Ndmd9MrL._SY450_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguSPGcAzr_OdcafNV_InnMc5_2_PIlOxsmVVQnCKKHHSQub6IOX0cKWFjqer4VaCS5D-ENqVx1pXqo1uuFdPjHvIAqo797k0S9q3W11zL4C7FD84zVBB3MqvETxAv-FuFoj-8PQuND47eK/s640/411Ndmd9MrL._SY450_.jpg" width="512" /></a></div>
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A <a href="http://www.amazon.com/dp/B005HQ4SDW/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B005HQ4SDW&adid=1ADV68WQJ06D9QBC3745" target="_blank">slate cheese board</a>- you can label the cheeses in chalk right on the board. Simple and classy. Package some <a href="http://revitalizewithstefania.blogspot.com/2012/08/raw-vegan-basil-cashew-cheese.html" target="_blank">raw vegan cheese</a> (or brie, for those eating dairy) and fig jam with it, if you really want to make their day!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhexnHILBaeNJLk8eYR_VfzWTdHAAvxGnhoRYAJjnCYh4_ZBJmJ1uT3sU3RFqsFP5rekiMz265rpFCeGQ4sxIGenvy1n0W9kovD1YSBRX1e1lqYlCWBHTTLYXAcVhhT24jHhc2VnRYEs-hR/s1600/81WUl+SudfL._SL1500_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhexnHILBaeNJLk8eYR_VfzWTdHAAvxGnhoRYAJjnCYh4_ZBJmJ1uT3sU3RFqsFP5rekiMz265rpFCeGQ4sxIGenvy1n0W9kovD1YSBRX1e1lqYlCWBHTTLYXAcVhhT24jHhc2VnRYEs-hR/s640/81WUl+SudfL._SL1500_.jpg" width="640" /></a></div>
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<a href="http://www.amazon.com/dp/B001V8N0Z2/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B001V8N0Z2&adid=1DFM9FH25K016C54RZY6" target="_blank">Olive wood spoons</a>. We have these and use them every day, several times a day. The wood is strong, doesn't dry out like typical wood spoons, and wooden spoons are better for your pans than metal utensils. This is a good mid price point item. You could also get <a href="http://www.amazon.com/dp/B001APLJYK/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B001APLJYK&adid=1G8N46F9K2Q9CNJY4E7V" target="_blank">individual spoons</a> for smaller gifts or stocking stuffers:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YrG_s0qjggIhYobX9Kd6HtbzAXKpFa-vNEkBeEhmnJ7oafkP_knhWJ5fcuJQwxSSx0mGMVRW5B-mJTh7jW0lTXxGUXH04JZjHyFZdS4W5qbG55hr6CezQHgZsGlY1NaRr227lKUGqCOC/s1600/41tNysxrONL._SX450_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="614" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YrG_s0qjggIhYobX9Kd6HtbzAXKpFa-vNEkBeEhmnJ7oafkP_knhWJ5fcuJQwxSSx0mGMVRW5B-mJTh7jW0lTXxGUXH04JZjHyFZdS4W5qbG55hr6CezQHgZsGlY1NaRr227lKUGqCOC/s640/41tNysxrONL._SX450_.jpg" width="640" /></a></div>
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A <a href="http://www.amazon.com/dp/B000RRKQKA/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B000RRKQKA&adid=1EVDPX1T0132994X1RFF" target="_blank">blender</a>. I use my blender every single day and cannot imagine how I would get by without it. If you know someone without one, be their Santa!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBGq7CHtbar_9uz3Eu3yAdwAjl5drTAXZIuDWmwGv3L4HGXBP9h2AubXooq7lZfoBZ8P-pC2LL3IM_Rmh3uchZ2An_HinLdUOzCFoR2KoCbRWDkLGTV7YfUsnnsXBcScut2XH5ayQhKv0/s1600/41gY98dbc7L.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrBGq7CHtbar_9uz3Eu3yAdwAjl5drTAXZIuDWmwGv3L4HGXBP9h2AubXooq7lZfoBZ8P-pC2LL3IM_Rmh3uchZ2An_HinLdUOzCFoR2KoCbRWDkLGTV7YfUsnnsXBcScut2XH5ayQhKv0/s640/41gY98dbc7L.jpg" width="640" /></a></div>
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A <a href="http://www.amazon.com/dp/B004JAIZ0E/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B004JAIZ0E&adid=1N2M09717KERCM0VERFF" target="_blank">food processor</a>- another item I use at least several times a week.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit45Rlo9uPHQMGyYELidi-bR_UPGhLAUu3FqV3iMrJ4VqMRsdt460jlxgrZOKDkPaXwo-y0Lyt_Go4SqO83AF0d_Lo1xfQnh9h8cjH2xAakN0pxEs3xQBwXztlSkJ8Nh1RVhIJOs6Z2IzE/s1600/41rwApWT6RL._SY450_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit45Rlo9uPHQMGyYELidi-bR_UPGhLAUu3FqV3iMrJ4VqMRsdt460jlxgrZOKDkPaXwo-y0Lyt_Go4SqO83AF0d_Lo1xfQnh9h8cjH2xAakN0pxEs3xQBwXztlSkJ8Nh1RVhIJOs6Z2IzE/s640/41rwApWT6RL._SY450_.jpg" width="640" /></a></div>
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A healthy eating guide- the Kindle version of <a href="http://www.amazon.com/dp/B0087SO120/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B0087SO120&adid=13FMVTFYZA27H7PH5V7A" target="_blank">this one</a> is a steal for a very limited time! So many people will be coming up with diet related resolutions for the New Year, help set them up for success.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRkquWDsR1POU0SI8ZnJzL5IdfXcqd37oNav0HIYXiOL3QD1lxU9-u55LDmoQ-BQiOpI64FqHCssMsQd6VCZ-tTzhyphenhyphenIXc4TEb5Bx8wdD7Vz01HmC-A8StFKx0It4JrPR25n93vpwdzE6V0/s1600/510To2cLegL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA278_PIkin4,BottomRight,-35,22_AA300_SH20_OU01_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRkquWDsR1POU0SI8ZnJzL5IdfXcqd37oNav0HIYXiOL3QD1lxU9-u55LDmoQ-BQiOpI64FqHCssMsQd6VCZ-tTzhyphenhyphenIXc4TEb5Bx8wdD7Vz01HmC-A8StFKx0It4JrPR25n93vpwdzE6V0/s640/510To2cLegL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA278_PIkin4,BottomRight,-35,22_AA300_SH20_OU01_.jpg" width="640" /></a></div>
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A <a href="http://www.amazon.com/dp/B003R28HWQ/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B003R28HWQ&adid=06QC8GA5080Q6JVSWPF9" target="_blank">juicer</a>. Fresh-made fruit and vegetable juice makes your cells dance. This would make a great gift for a family- include a basket of produce for them to start off with if you are being really generous!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8x-2FdsrISV7AB8unveXLd5vGZ7sGaTdk8WrzrCrCoDo5AW2uQ72eH2T0IjXKH3yLy-dzIJz-WJoVCDrPf5Od45wmhbDgS9YwE52_sjGyA1l6DUpXmDI4Ldu0uMaHgTqI6bf9JBPM-vzL/s1600/41ukcUXUTML._SY450_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8x-2FdsrISV7AB8unveXLd5vGZ7sGaTdk8WrzrCrCoDo5AW2uQ72eH2T0IjXKH3yLy-dzIJz-WJoVCDrPf5Od45wmhbDgS9YwE52_sjGyA1l6DUpXmDI4Ldu0uMaHgTqI6bf9JBPM-vzL/s640/41ukcUXUTML._SY450_.jpg" width="640" /></a></div>
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Have you done any holiday shopping yet? What will you be giving this year?Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com2tag:blogger.com,1999:blog-8929030186625686526.post-38860527185497680222012-11-28T19:33:00.000-08:002012-11-28T20:04:35.761-08:00Stuffed Turban SquashI had bought this big turban squash originally as an autumn decoration- I just thought it was pretty, and had no idea whether it is normally eaten. Then the time for pumpkins, gourds and bales of hay passed, and the squash was still looking fabulous. I thought it would be a shame to throw it out if it hadn't gone past it's prime. So I googled "stuffed turban squash recipes"... and only came up with one. Aaaand it was a no-go, being primarily stuffed with sausage. So, I came up with my own, and as large as the dish came out, we demolished it and my husband was asking for more. I would say that is a success!<br />
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I used <a href="http://www.amazon.com/dp/B001O8KETO/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B001O8KETO&adid=1WQYCXBKPP9X9Q1JERW0" target="_blank">adzuki beans</a> as that's what I had on hand. They are often used in Japanese cooking, both in savory dishes and desserts. They work well with the sweetness of the brown sugar, cranberries, carrots, and the flesh from the squash. This made a lot of extra stuffing, about double what I needed. Fine by me- it just means one less meal to cook later if you freeze or refrigerate it.<br />
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Also, I didn't have any chestnuts or hazelnuts, but I think roasting some, roughly chopping them, and throwing them into the mix would be awesome.<br />
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<b>Stuffed Turban Squash </b><br />
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1 large turban squash- I think mine was about 4 pounds<br />
2 tablespoons <a href="http://www.amazon.com/dp/B003B3OOPA/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B003B3OOPA&adid=14PJ9569674C3QEX4VZQ" target="_blank">coconut oil</a><br />
1 onion, diced<br />
2 carrots, diced<br />
2 cups <a href="http://www.amazon.com/dp/B004HZ7BXS/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B004HZ7BXS&adid=12YFTFHTA5W7ZZGY035N" target="_blank">wild rice</a><br />
1 cup <a href="http://www.amazon.com/dp/B001O8KETO/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B001O8KETO&adid=1WQYCXBKPP9X9Q1JERW0" target="_blank">adzuki beans</a><br />
1/2 cup <a href="http://www.amazon.com/dp/B001GVIRD4/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B001GVIRD4&adid=0QBQRZWBQQQCWYRBNTMZ" target="_blank">dried cranberries</a><br />
4 tablespoons <a href="http://www.amazon.com/dp/B0046IIGDA/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B0046IIGDA&adid=0AVQM4PTA16VK5FY1876" target="_blank">brown sugar</a><br />
1/2 cup breadcrumbs (I used my own, ground up from stale <a href="http://revitalizewithstefania.blogspot.com/2012/10/sourdough-sandwich-bread.html" target="_blank">sourdough bread</a>)<br />
1 tsp <a href="http://www.amazon.com/dp/B005MER0RA/ref=as_li_tf_til?tag=revitawithste-20&camp=0&creative=0&linkCode=as1&creativeASIN=B005MER0RA&adid=0X6944XGSQQMABCJ4SP5" target="_blank">salt</a><br />
1 tsp black pepper<br />
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1. Preheat oven to 350 degrees.<br />
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2. Cut off top of squash (like you would a pumpkin) and scoop out the stringy flesh and seeds. (I just threw the seeds out this time, but you could roast them the way you would <a href="http://revitalizewithstefania.blogspot.com/2012/09/roasted-squashpumpkin-seeds.html" target="_blank">butternut squash or pumpkin seeds</a>.) Place the squash cut side down on an oiled baking pan. Roast for an hour or until flesh is tender. Scoop out the flesh and set aside.<br />
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3. Rinse beans and rice and put it all in a large pot. (Check beans for stones.) Cover with enough water to boil (about 6 cups.) Boil until both rice and beans are cooked. Drain off any excess water.<br />
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4. In a skillet, saute the onion and carrots in the coconut oil on high until onion is translucent and carrot is tender. Add 2 tablespoons of the brown sugar and stir to coat, allowing the mixture to caramelize slightly.<br />
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5. Toss the rice, beans, scooped squash flesh, carrot/onion mixture, cranberries, salt, pepper and the remainder of the brown sugar until just combined. Scoop the mixture back into the empty squash. Top with breadcrumbs, and place the top of the turban back on. Put the whole monster back in the oven for a half hour, again at 350 degrees.<br />
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Any excess stuffing can be placed alongside the squash if there is room, or in a separate <a href="http://www.amazon.com/dp/B00004SBK0/ref=as_li_tf_til?tag=revitawithste-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=B00004SBK0&adid=0EPSZAMJBBBZE5JB2FED&&ref-refURL=http%3A%2F%2Frcm.amazon.com%2Fe%2Fcm%3Ft%3Drevitawithste-20%26o%3D1%26p%3D8%26l%3Das1%26asins%3DB00004SBK0%26ref%3Dtf_til%26fc1%3D000000%26IS2%3D1%26lt1%3D_blank%26m%3Damazon%26lc1%3D0000FF%26bc1%3D000000%26bg1%3DFFFFFF%26f%3Difr" target="_blank">oven-safe pan</a>. I froze whatever didn't fit for later. Good thing, even both kids ate this without me pleading- that's hard to come by!<br />
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<br />Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com0tag:blogger.com,1999:blog-8929030186625686526.post-69602790468506361172012-11-08T20:17:00.001-08:002012-11-08T20:17:19.899-08:00Cranberry Walnut Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPded0trH5H2jhMQ3XuncWtu9dH3cyUWtPvtQpJZ0Xik8ryOyGMifwXfFEdnrvV-7dm8x70yU5DT5zVh-sZgPBuA8r3gDtm5phrkZdL3JB7B-be9_P5weRZh9gmV4qTeChRMViJSzUq-fI/s1600/P1010061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPded0trH5H2jhMQ3XuncWtu9dH3cyUWtPvtQpJZ0Xik8ryOyGMifwXfFEdnrvV-7dm8x70yU5DT5zVh-sZgPBuA8r3gDtm5phrkZdL3JB7B-be9_P5weRZh9gmV4qTeChRMViJSzUq-fI/s640/P1010061.JPG" width="640" /></a></div>
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Bread may not be the healthiest thing to eat in large quantities, but at least it is easily made vegan, right? With the weather cooling way way way down, I feel like I am missing out if two days go by without baking something. Yea, I get something tasty in the process, but it also heats up the house a bit and makes it smell amazing.<br />
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This bread came about because I love cranberries and walnuts. I love them together and separately. I am a huge fan of cranberry sauce (only homemade.) I love both cranberries and walnuts in desserts. But I didn't want a dessert bread- I wanted a mostly savory (with a touch of sweetness) yeast based bread with a soft inside and crusty outside. I wanted a bread I could use for breakfast, lunch or dinner, that could be used in sandwiches, and I wanted it to contain cranberries and walnuts. I didn't want the inside to be very dense, glutinous or chewy- I thought the cranberries and walnuts would add some heft, so I wanted to keep it airy. My Google searches did not turn up anything that fit all my specific criteria in recipe form, so here is what I came up with! And bonus- there is NO KNEADING. (For those who hate kneading.)<br />
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<b>Cranberry Walnut Bread (yeast-based, mostly savory, no knead)</b><br />
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3 cups bread flour<br />
1 teaspoon active dry yeast<br />
2 teaspoons salt<br />
1 2/3 cups warm water (110 degrees)<br />
2 teaspoons-2 tablespoons honey (to desired sweetness)<br />
2 tablespoons oil (I used olive oil, but sunflower oil would work as well)<br />
1 cup dried cranberries<br />
1 cup walnuts, chopped<br />
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1. Combine everything in a large bowl and mix well to combine. The dough will be more of a batter than a bread dough (a little wet and sticky). It will be shaggy and hard to work with. This is ok, there is no kneading. Just make sure it is mixed as well as possible.<br />
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2. Cover the bowl with a wet kitchen towel and set it in a draft-free warm area. (TIP: the oven turned off with the light on is PERFECT for rising dough. It is just warm enough.) Let rise for four hours, or until doubled in size and quite bubbly.<br />
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3. Transfer the dough/batter to an ungreased loaf pan, it will probably deflate a bit as you do this. Cover with the wet kitchen towel and let it rise again, until the dough reaches slightly above the sides of the pan; this took about three hours for me.<br />
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4. Preheat the (now empty) oven to 450 degrees. Put the pan on the middle rack and bake for 30 minutes, or until the top is brown.<br />
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5. When the loaf looks done, pull it out of the oven and immediately pop it out of the pan. The loaf needs to release moisture. Tap the bottom, it should feel cooked, not moist, and it should sound a bit hollow. Let it cool before slicing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5bmV_J_X_kjb2myh1TYQM4ArlaDhZgsQPf3Px1bZaPoNQCpPFXfvdjJHUmFCAHFcbXv8Uo9VI3S6GtjKoV43wszQnoZ7Fx4lbErYMux-R3wszIsTl29sllCibLK_rdM3ZcvrVuS1HZ1V/s1600/P1010055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5bmV_J_X_kjb2myh1TYQM4ArlaDhZgsQPf3Px1bZaPoNQCpPFXfvdjJHUmFCAHFcbXv8Uo9VI3S6GtjKoV43wszQnoZ7Fx4lbErYMux-R3wszIsTl29sllCibLK_rdM3ZcvrVuS1HZ1V/s640/P1010055.JPG" width="640" /></a></div>
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<br />Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com0tag:blogger.com,1999:blog-8929030186625686526.post-27937846983363875022012-11-02T05:07:00.000-07:002012-11-02T05:07:57.078-07:00A Different Take on Potato Salad<span style="font-family: Times, Times New Roman, serif;">Normally I hate mayonnaise-based recipes. You know, tuna salad, potato salad, macaroni salad. (That last one is the worst- it is almost always elbow macaroni and looks like worms swimming in cream. *shudder*) I don't like mayo on sandwiches- if it is there, it has to be so thinly spread I would miss it. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">Potatoes though, in other applications, are a different story. I love baked potatoes, au gratin, mashed potatoes, etc. So I want to like potato salad, the mayo just gets in the way. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">Well I had a nearly full bag of them and nothing planned for dinner. I checked the fridge and saw a creamy artichoke dip waiting to be loved, too. Light bulb moment!</span><br />
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<b><span style="font-family: Times, Times New Roman, serif;">Potato Salad with Artichoke Spinach Dip and Caramelized Onions</span></b><br />
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<ul>
<li><span style="font-family: Times, Times New Roman, serif;">8 potatoes (I used Russet, but I think any potato that holds up to boiling and won't fall apart easily would work. Red and blue potatoes would make good choices.)</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">2 onions</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">2 teaspoons sunflower or coconut oil</span></li>
<li><span style="background-color: white; line-height: 23px;"><span style="font-family: Times, Times New Roman, serif;">3/4 cup raw cashews (unsoaked) OR 2 avocados. (Avocados may give you a smoother texture, depending on your blender.)</span></span></li>
<li><span style="background-color: white; line-height: 23px;"><span style="font-family: Times, Times New Roman, serif;">3/4 cup plain unsweetened almond milk </span></span></li>
<li><span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 23px;">3 tbsp freshly squeezed lemon juice</span></li>
<li><span style="background-color: white; line-height: 23px;"><span style="font-family: Times, Times New Roman, serif;">1-2 medium-large cloves garlic</span></span></li>
<li><span style="background-color: white; line-height: 23px;"><span style="font-family: Times, Times New Roman, serif;">3/4 tsp sea salt</span></span></li>
<li><span style="background-color: white; line-height: 23px;"><span style="font-family: Times, Times New Roman, serif;">1/2 tsp dry (ground) mustard</span></span></li>
<li><span style="background-color: white; line-height: 23px;"><span style="font-family: Times, Times New Roman, serif;">freshly ground black pepper to taste</span></span></li>
<li><span style="background-color: white; line-height: 23px;"><span style="font-family: Times, Times New Roman, serif;">2 cups frozen artichoke hearts, partially thawed (helps for pulsing in blender)</span></span></li>
<li><span style="background-color: white; line-height: 23px;"><span style="font-family: Times, Times New Roman, serif;">2 cups (loosely packed) spinach leaves</span></span></li>
</ul>
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<div style="background-color: white; border: 0px; font: inherit; line-height: 23px; margin-bottom: 15px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Times, Times New Roman, serif;">Clean and chop potatoes to bite size pieces. (I left skin on, but you can peel them if it bothers you.) Throw them all in a big pot and cover with water. Boil until fork tender. Drain and set aside. </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 23px;">Roughly chop the onions. Heat a skillet over medium high heat with the oil and add the chopped onions. Stir to coat. Let them cook down and brown, but be careful not to burn or dry them out. Turn down the heat to medium if necessary. This may take a half hour to an hour, stirring occasionally. When they are brown, pull them off the burner. </span></span></div>
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<span style="font-family: Times, Times New Roman, serif;">In a blender, first add cashews (or avocados), milk, lemon juice, garlic, salt, dry mustard, and pepper. Blend until very smooth. Add artichokes and spinach and <em style="border: 0px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">just pulse to combine- keep some texture. Optional: Transfer to a baking dish and bake 15 minutes, just to warm through. Or use it cold. </em></span></div>
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<em style="border: 0px; font: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">Transfer everything to a large bowl- the potatoes, onions and the dip. You may not want all the dip, depending on the ratio of potato to creaminess that you prefer. Toss everything to coat. Traditional potato salad is served cold. This is good warm or cold, in my opinion. We ate it alongside a green salad. </span></em></div>
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<br />Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com2tag:blogger.com,1999:blog-8929030186625686526.post-23463817302525011952012-10-27T10:41:00.000-07:002012-10-27T10:41:21.486-07:00Sourdough Sandwich BreadIn <a href="http://revitalizewithstefania.blogspot.com/2012/10/sourdough-101.html" target="_blank">my last post</a>, I gave instructions for creating a sourdough starter. It should be fed and grown on the counter (not the fridge) for a week before the first time using it. <b>I find the best success in rising my dough when I feed the dough the night before I want to use it, so that it gets really active during the night. Then I mix up my dough in the morning. </b><br />
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Here is a recipe I use most often- It makes a uniform, easy to slice bread which is great for sandwiches. It has a thin top crust (not super crunchy like Italian bread, but not soft like store bought sandwich bread.) I have also made dinner rolls, and Chris has made bagels, all with the same starter. The dough gets nice and sour, which I like- but you can experiment with rising time and amount of starter used to get yours less or more sour.<br />
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<b>Sourdough Sandwich Bread</b><br />
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-2 cups active, 100% hydration starter {as mentioned above, feed it and let it get bubbly (active) before using it. For me, this is best done overnight.}<br />
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-3 cups bread flour (I try to use whole wheat if possible. Sometimes I just can't find it, so I use white flour. But I always use bread flour for recipes with yeast- or in this case, starter. It has more gluten and will lend better to a stretchy dough, and then will provide for a better bread consistency.)<br />
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-2 teaspoons-2 tablespoons sugar (the sugar is not really needed to feed the yeast in this recipe- the flour will do that just fine. The sugar is only for taste, and can be left out if preferred.)<br />
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-1 teaspoon salt<br />
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-2 tablespoons oil, plus more for oiling bowl- you can use olive oil for the flavor. If I don't want that flavor I use sunflower oil instead. Both work fine.<br />
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-warm water- I don't measure the water, I only add until I get the right consistency.<br />
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1. Mix everything but the water in a large bowl. I start out with a spoon but eventually it is just easier to use your (clean) hands. The dough will probably be a little scraggly. It might seem impossible to get all the flour incorporated. This is where you add some warm water. I add just a few tablespoons at a time- I don't want it getting TOO wet, I just want it to all come together and be one mass and not scraggly bits.<br />
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2. Once the dough comes together, dump the ball onto a clean, lightly floured surface. Knead with the heels of your hands for 15-20 minutes. The longer it is kneaded, the more gluten is formed. The more gluten is formed, the chewier the inside of the finished baked bread. One way to know if it is kneaded enough is to look for a <a href="http://www.youtube.com/watch?v=_k5a2ZbJN_s" target="_blank">"baker's windowpane."</a><br />
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3. Put the dough into a lightly oiled bowl (I just oil the bowl I mixed it all in, in step 1, and then move the kneaded dough ball back to it.) Cover the dough with a clean, damp kitchen cloth or plastic wrap, close to the dough to prevent a skin from forming and to allow it to maximize rising. Put the bowl in a warm, draft free place- I like to put it in the oven (turned off, of course.) I let it rise 3-5 hours, or until the dough is doubled in size, sometimes more. It all depends on how sour I want it to get- the longer it is allowed to rise, the more pronounced the sourness will be.<br />
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4. Punch the dough down a few times, and roll it onto a clean surface. Knead it a few times and transfer it to an un-greased loaf pan. Cover it again with the kitchen cloth or plastic wrap. Let it rise another few hours, or until the dough reaches the top of the pan.<br />
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5. Preheat the oven to 350 degrees. Remove the kitchen cloth and transfer the loaf pan to the oven. Bake for 30-40 minutes, or until lightly browned on top. To check if baked through, tap on the loaf- it should sound kind of hollow.<br />
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6. Remove the loaf from the pan, and allow to cool before slicing. Although, we never really let it cool enough before "testing" it.<br />
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Will you try making your own bread? I find kneading therapeutic, and the smell of baking bread is a-ma-zing when the temperature dips. Who needs candles? ;)<br />
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<br />Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com0tag:blogger.com,1999:blog-8929030186625686526.post-69014807201677799432012-10-19T18:46:00.000-07:002012-10-19T18:46:58.168-07:00Sourdough 101<span style="font-family: Times, Times New Roman, serif;">As the weather gets cooler, there are several things I can't help but crave. Tall boots with skinny jeans or leggings tucked into them. Thick, chunky, soft, cozy sweaters. Shades of navy blue, grey, black, brown and army green. And gluten. I just can't help it- as the weather cools down, I eat more pasta and bread. Through the summer it is easy to eschew it in favor of raw fruits and vegetables. I am still eating lots of produce, and keeping a majority of it raw, but I have been making lots of bread, too. I make it instead of buying it because I feel that by making it, we savor it more and we eat less than if I just bought it. I can control the ingredients, it is fresher than what is found in the store, and making it is cheaper. From start to finish, baking a loaf can take hours, depending on rising time. But it is not all that labor intensive, other than maybe 20 minutes of kneading. And it makes the house smell great. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">For a while I was on an Italian bread kick, in search of a perfect crunchy crust with a fluffy/stretchy inside. Lately, though, I have been making sourdough bread. I made my own starter first, and after a week I was good to go. It is super easy, but the steps seem long, so I will make this post about the starter alone, and follow up with another post about the actual bread. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">Sourdough Starter</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span class="ingredient">2 cups all-purpose flour</span>*<br /><span class="ingredient">2 teaspoons granulated sugar</span> (optional)**<br /><span class="ingredient">1 packet (2 1/4 teaspoons) of active-dry yeast</span><br /><span class="ingredient">2 cups warm water</span> (105 to 115 degrees F.)***</span></div>
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<span style="font-family: Times, Times New Roman, serif;">* I use bread flour- it has a high gluten content. I use bread flour exclusively when yeast is the leavening agent, and pastry flour when baking soda or baking powder is the leavening agent. Bread flour is higher in gluten, which makes the bread have a chewy texture, instead of a crumbly texture like cake or cookies. I try to stick with whole wheat for both types, if possible. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">** Adding a little sugar will help jump start the yeast process, as yeast feeds on sugar for its energy. Yeast rises by feeding on the sugars in flour, and expelling carbon dioxide in the process. That's why using just a little sugar can help boost this process. Don't overdo the sugar.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">*** Our water runs through a filtration system which removes chlorine. Chlorine can inhibit yeast activity, so you may need to use bottled or distilled if your water is not filtered. Experiment!</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Mix the flour, sugar, and yeast together in a clean and sterile container (use only glass, glazed ceramic or crockery to hold your starter. No metal or plastic) that can hold two quarts. Gradually stir in the water and mix until it forms a thick paste (don't worry about any lumps, as they will disappear).</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Cover the container with a dish cloth and let it sit in a warm (70 to 80 degrees F.), draft-free place. NOTE: Temperatures hotter than 100 degrees F. or so will kill the yeast. The dish cloth will let wild yeasts pass through into the batter. The mixture should bubble as it ferments (this will foam up quite a bit). Sometimes I place the container in my sink (if sourdough spills out onto your counter, it is hard to clean off once it has dried).</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Let it sit out (at room temperature) for 2 to 5 days, stirring it once a day. The starter is ready when it develops a pleasant sour smell and looks bubbly.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Once your starter starts bubbling, then start feeding it daily with flour and water according to the directions below. Then stir it, cover loosely with the cloth- I used an elastic to hold it in place (allow a little breathing space), and store it on your counter top or in the refrigerator (your choice).</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Your starter should be fed daily if left sitting on the counter. Every other week, if refrigerated. I keep mine in the fridge as I am not making bread every day, but only once or twice a week. When it is time to feed it, scoop a cup of it out (after stirring) and stir in one cup flour, one cup warm water. When scooping a cup out, you can either use it in baking or you can throw it out. I typically use it to bake since I am baking once or twice a week. I will go into more detail about the process I use when preparing to bake and the actual baking in my next post. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Do you like sourdough bread? Do you have a weakness for gluten like I do? I guess there are worse things, right? ;)</span></div>
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Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com2tag:blogger.com,1999:blog-8929030186625686526.post-75615235016905719042012-09-26T18:47:00.000-07:002012-09-26T18:47:30.347-07:00Food Journal and Diet ChangesIt has been a while since I shared a food journal. To be clear, I do NOT track calories or keep track of what I eat everyday. I think that can be restrictive and I feel it would lead to disordered behavior for me, personally. I do however, sometimes plan what I might eat the next day before going to bed. It helps when I am trying to feed the kids AND myself and the kids are yelling because they want to eat NOW! I have found that if I don't do this my meals become an afterthought and I grab whatever looks good, even though it might not be nutritionally sound. I also find that without jotting down some ideas for what I might eat, I don't eat enough, and I am left cranky and hungry. Or as I like to call it, HANGRY. <div>
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I don't always follow the plan 100%- sometimes dinner is different than what I had in mind, or sometimes I have a scoop of homemade ice cream or a homemade cookie for dessert. (I try not to buy this kind of stuff; I figure if I make it just once in a while, we will eat less of it than if we buy it. Plus I can control the ingredients.)</div>
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Lately I have changed my approach to what I am eating- mainly I now eat much more fruit, less smoothies. I was starting every morning with a giant green smoothie, loaded with spinach or kale or some other greens, a banana or two, almond milk and various powders (cacao, maca, nutritional yeast, hemp, etc.) The smoothies were high calorie, high protein, and sometimes high (good) fat, and they left me very full, but I still felt like I was missing some energy, and I was getting bored. I will probably go back to them as breakfast once I am bored with my current approach, though. </div>
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At the moment (and it is subject to change at any moment) I think of myself as a high-carb-raw-vegan-frugivore until dinner. I eat LOTS of raw fruit, some raw veggies and drink LOTS of water all day and then dinner is cooked and sometimes vegan, sometimes not. (But always vegetarian.) I have noticed really easy weight control without even having to try, and despite the fact that I seem to eat more and more fruit and calories every day. I have also noticed an improved and steady mood throughout the day. And much better sustained energy. </div>
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Here is what a typical day might look like- this was yesterday. </div>
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<b>Breakfast</b></div>
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40 oz of plain water upon waking</div>
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4 oranges, 2 grapefruit, 2 lemons- all peeled and thrown in a blender with a pitcher-full of water and blended on high. (This way I get all the juice and vitamins AND the fiber, and it is quick to throw back one-handed while feeding two kids.)</div>
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<b>Lunch</b></div>
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4 apples</div>
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2 bananas</div>
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6 big juicy Medjool dates</div>
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40 oz water</div>
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<b>Dinner</b>- all packed up as a picnic and brought to the park, where the kids and I met up with Chris once he was done with work</div>
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40 oz water</div>
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Sandwich- homemade crusty Italian-style bread, roasted pepper hummus, 1/2 avocado, tiny bit Romano cheese (omg yum.)</div>
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banana</div>
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handful of carrot sticks</div>
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apple</div>
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<b>Dessert-</b> once we got home</div>
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2 tiny squares 72% dark chocolate</div>
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1 scoop of homemade apple cinnamon ice cream (Chris had some too when he got back from a run, and then went back for seconds! It was dangerously good and too easy to make. Not a good combination haha!)</div>
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Looking back on this, I do notice that I had no dark leafy greens, and I should have eaten more veggies at dinner in lieu of, or in addition to the banana and apple. No bueno. But, as it was a picnic, and I had to pack quickly, I just grabbed what I knew would work. When we eat dinner at home, I am more able to include more vegetables. </div>
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Do you journal your food intake? How often? How do you find it helpful?</div>
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Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com0tag:blogger.com,1999:blog-8929030186625686526.post-33124507534094665442012-09-25T20:12:00.004-07:002012-09-25T20:12:55.109-07:00Roasted Squash/Pumpkin Seeds<span style="font-family: Times, Times New Roman, serif;">So in every single post about what I have been doing with my butternut squash, I say not to throw the seeds out, but I hadn't gotten around to telling you how I roast them. So here it is! </span><br />
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<span style="font-family: Times, Times New Roman, serif;">I used the same method for (giant) zucchini seeds, butternut squash seeds, and pumpkin seeds, and they all turned out about the same, and in my opinion, tasty. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Roasted Squash/Pumpkin Seeds</b></span><br />
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<span style="font-family: Times, Times New Roman, serif;">1. Clean the seeds well, separating them from the pulp and rinsing them under running water.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">2. Boil the seeds for 10 minutes in salt water. (I only started boiling them first after my sister in law Ambre suggested it, and the result was much better!)</span><br />
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<span style="font-family: Times, Times New Roman, serif;">3. Drain the seeds and pat them dry. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">4. In a bowl, toss them/massage them with a drizzle of olive oil and a generous sprinkle of sea salt. (I use Himalayan Crystal Sea Salt)</span><br />
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<span style="font-family: Times, Times New Roman, serif;">5. Spread them evenly on a cookie sheet so that they do not overlap. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">6. Roast the seeds at 325 degrees for 10 minutes. Toss them about, and roast another 10-20 minutes. (This could vary for you- some batches required more time than others for me. I just kept testing for desired crispiness.)</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 19.983333587646484px;">Pumpkin seeds in particular are packed with iron, magnesium, fibre, zinc, potassium, healthy fats, protein, and tryptophan (which can boost your mood and help you sleep). Vegans & vegetarians have been using pumpkin seeds for years as a natural source of iron.</span><span style="background-color: white; line-height: 19.983333587646484px;"> Be sure to pair it with Vitamin C to absorb the most iron you can.</span></span>
Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com0tag:blogger.com,1999:blog-8929030186625686526.post-9802361744491230652012-09-19T18:55:00.002-07:002012-09-19T18:55:19.140-07:00Tropical SmoothieI have been trying harder than usual to eat a greater variety of greens lately. I already eat a lot of vegetables, but truth is, when it comes to the greens in my smoothies, I stick to spinach a lot. Spinach is great, but I might be missing out on nutrients found in other greens. So I have also been buying dandelion, collard, swiss chard, and mustard greens. Basically whatever looks lush and green and is (ideally) in season. In this smoothie, I used dandelions. I ought to warn you though, they are on the bitter end of the spectrum, so more fruit is needed to balance them out.<br />
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Tropical Smoothie<br />
1 cup packed dandelion greens<br />
1 banana (fresh or frozen)<br />
1-2 cups chopped mango (I use the frozen mango from Trader Joe's)<br />
3 tablespoons hemp hearts/seeds (I buy the giant tub of Manitoba Harvest Hemp Hearts and it lasts FOREVER)<br />
3 ice cubes (if using fresh/unfrozen fruit)<br />
2 cups coconut water or filtered water (or more to thin)<br />
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Blend everything together on high.<br />
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The hemp is a good source of protein, among many other nutrients. This smoothie will keep you full straight through your morning!<br /><br /><br /><br /><br /><br />Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com0tag:blogger.com,1999:blog-8929030186625686526.post-28237635134238888182012-09-11T18:39:00.000-07:002012-09-11T18:39:03.509-07:00Butternut Squash Baby Food<span style="font-family: Times, Times New Roman, serif;">My son Azrael is now 7 months old (what?!) and has been eating homemade baby food for a month now. Since our diets are pretty clean and free of most common allergens, he often eats what we eat- I just mince it up into tiny pieces right on my plate. But I also made some baby food puree that we could turn to for something quick and easy. I like to have back up food like this especially if we are going to be away from home- that way he is guaranteed something. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">Along with the chips, soup, etc that I made with the butternut squash from my mother in law's garden, I made butternut squash puree for Azrael. It is so easy and quick to make your own baby food, much cheaper than the jarred stuff, more environmentally friendly (no teeny tiny jars to contend with), aaaand you know what is going into the food. (The government allows for a small percentage of such things as rat feces in the manufactured stuff. Mmm, poop anyone?)</span><br />
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<span style="font-family: Times, Times New Roman, serif;">With Aurelia, I did the same thing, making my own baby food. But I started her on one food/ingredient at a time, to test for allergies. As Azrael is the second kid, (you know how they say you don't do everything for the other kids that you did for your first? It's true) I went straight to seasoning and mixing foods. Nothing I have been feeding him is a common allergen- it's all fruit and vegetables. If we give him eggs, seafood, dairy, or anything containing gluten in the future, I plan on following the one ingredient protocol. And of course, they don't eat meat or chicken. Fish, eggs and dairy are seldom consumed. </span><br />
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<span style="font-family: Times, Times New Roman, serif;"><b>Butternut Squash Baby Food Puree</b> (if not thinned/pureed completely, could be served as a mash-type side dish)</span><br />
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<span style="font-family: Times, Times New Roman, serif;">1 large butternut squash</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 onion</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/2 tsp nutmeg</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/2 tsp sage</span><br />
<span style="font-family: Times, Times New Roman, serif;">3 tablespoons coconut oil</span><br />
<span style="font-family: Times, Times New Roman, serif;">water to thin out as needed</span><br />
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<span style="font-family: Times, Times New Roman, serif;">Peel squash and slice in half. Scoop out seeds and set aside (for something else I will post.) Chop squash and onion into 1 inch pieces. Toss everything together with the oil, nutmeg and sage in a roasting pan. Roast about 45 minutes, stirring half way through, at 350 degrees. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">Let it cool, then put it all in a food processor and puree, adding water if needed. Since he is only starting on solids I pureed it rather thin and smooth. But as he becomes accustomed to solid food and chewing, I will make it more and more chunky. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">Pour/spoon the puree into an ice cube tray and tap the tray down gently to get the puree to settle and avoid air bubbles. Freeze the tray until the puree is solid. When frozen solid, pop the cubes out and store them in a freezer safe container. That way, you can pull out one or two at a time to defrost, depending on how much your baby can eat in one sitting. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">Bonus tip! Coconut milk, meat and oil are really good for babies. Coconut is a source of lauric acid, which is found to have <span style="background-color: white; font-size: 14px; line-height: 20px;">antiviral, antimicrobial, antiprotozoal and antifungal properties. Breast milk is also a good source for lauric acid for babies. But it is important for everyone, not just babies, so coconut oil and milk should be added to most diets. </span></span><br />
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<br />Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com0tag:blogger.com,1999:blog-8929030186625686526.post-76341861020103948412012-08-30T20:11:00.000-07:002012-08-30T20:11:02.610-07:00Beets and a New Smoothie!I don't love the flavor of beets. I try, I really do, and I still eat them often. But they aren't my favorite. I had some tiny ones in the fridge and they weren't going to last much longer. They weren't enough to make into a meal for the whole family, so I just had them myself in a quick, late day, pick-me-up smoothie.<br />
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<b>Sweet Beet Smoothie</b><br />
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1 1/2 cups beets, cleaned and chopped<br />
2 bananas (sliced, preferably frozen, but fresh is okay too)<br />
1 peach (sliced, preferably frozen, but fresh is okay too)<br />
2 cups water (or more depending on desired consistency)<br />
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Throw everything in a blender with the water and blend on high. If you use fresh fruit instead of frozen fruit, add 3-4 ice cubes.
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Beets are really sweet to begin with, but they have a distinct flavor. The addition of bananas and peach slices only adds to the sweetness and helps to disguise that "beetness." Not everyone needs it to be covered up, I know- but I sometimes do, haha. This was delicious!<br />
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Beets are high in folate, fiber, manganese and have a good amount of potassium, vitamin C and iron. Bananas are high in fiber, vitamin C, Potassium, Manganese, and Magnesium. Peaches have vitamins A and C, as well as fiber.<br />
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Thanks to my mother in law, Billie Jean for her garden harvest, including these beets. :)<br />
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<br />Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com0tag:blogger.com,1999:blog-8929030186625686526.post-87119885835476673782012-08-29T19:25:00.003-07:002012-08-29T19:25:43.344-07:00Vegan Butternut Squash SoupButternut squash soup embodies fall, in my opinion. While I just received a good amount of squash and it is still summer, the flavor of butternut squash screams autumn. And I am not complaining.<br />
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Between butter, heavy cream/half n'half, and chicken stock, a <a href="http://www.myrecipes.com/recipe/butternut-squash-soup-10000001918519/" target="_blank">typical </a>butternut squash soup is far from vegan. And while you are still getting a ton of nutrition in a bowl, it can definitely be made healthier and without harming or exploiting any animals. So that is what I set out to do, natch. ;)<br />
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<b>Vegan Butternut Squash Soup</b><br />
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2 large butternut squash<br />
1 large yellow onion<br />
3 carrots<br />
2 stalks celery<br />
6 tablespoons coconut oil- (Don't be afraid of coconut oil! It helps fight Alzheimer's disease and helps the body to burn fat, among <a href="http://www.organicfacts.net/organic-oils/organic-coconut-oil/health-benefits-of-coconut-oil.html" target="_blank">MANY </a>other benefits. <a href="http://www.youtube.com/watch?v=ujAJ-CHrCiQ" target="_blank">Imagine that :)</a><br />
3 tablespoons sage<br />
2 teaspoons nutmeg<br />
1 1/2 cups cashews, soaked 6 hours or overnight<br />
4 cups water<br />
1 vegetable bouillon cube<br />
1 tablespoon onion powder<br />
salt<br />
fresh ground pepper<br />
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Preheat oven to 350 degrees.<br />
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Peel two big squash and scoop out seeds (reserve seeds- I have a post coming where I tell you what to do with them!) Chop up the squash into 1 inch cubes and lay them in a roasting pan. Roughly chop the onion, carrot, and celery into 1 inch pieces and add it to the roasting pan.<br />
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Drizzle in 4 tablespoons of coconut oil and toss the vegetables to coat. Sprinkle two tablespoons sage, one teaspoon nutmeg and toss again to coat.<br />
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Roast the mixture about 1/2 hour, or until everything is fork tender. Let cool.<br />
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Rinse the soaked cashews and put them in a blender. Add 4 cups water and blend on high until creamy.<br />
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In a big stock pot, heat 2 tablespoons coconut oil on medium. Add the cashew milk and stir occasionally.<br />
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Put a little bit of the vegetable mixture into the blender and puree. Add a tiny bit of water (or the cashew milk from the pot) if the blender is not able to puree without it. Puree the mix in batches, and add the puree to the milk.<br />
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Stir the soup well to incorporate everything. Add the vegetable bouillon, onion powder, 1 tablespoon sage, 1 teaspoon nutmeg, few pinches salt, and fresh ground pepper to taste.<br />
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This made a very large batch for me- we were having guests and also wanted to have some leftover. It made a light lunch along with a cucumber salad.Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com0tag:blogger.com,1999:blog-8929030186625686526.post-5669945140173645662012-08-24T18:34:00.001-07:002012-08-24T18:34:24.373-07:00Butternut Squash ChipsI mentioned on Facebook earlier today that I had received a bunch of butternut squash from my mother-in-law's garden. I spent a good amount of my morning cleaning, peeling, chopping, cooking, blending, or otherwise preparing it. I like to do things in big batches so as to save time and energy, so I made it several different ways all at once. My mother in law had requested that I try making butternut squash chips, so that is one of the ways I utilized the squash. These chips were kept simple and savory. <div>
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Butternut Squash Chips- original flavor</div>
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1 butternut squash, washed and peeled</div>
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good olive oil</div>
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Pink Himalayan salt </div>
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fresh ground pepper</div>
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1. Cut squash in half and scoop out seeds/pulp. (Save the seeds- we've got plans for them in a future post ;)</div>
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2. Use a mandolin to slice the squash as thinly as possible. </div>
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3. Toss them in a bowl with a good quality olive oil. (Flavors become super concentrated when you dehydrate- it is worth it to use a good oil here because the flavor will shine through.) Crack lots of fresh pepper in and sprinkle a pinch of the salt. Toss well to coat everything. </div>
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4. Lay the slices in a single layer on dehydrator trays- use mesh trays, not Teflex sheets to ensure they dry as quickly as possible. </div>
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5. Dehydrate as long as necessary. The thicker the slices, the longer it will take to achieve a CRISPY texture. </div>
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Enjoy these addictive but healthy snacks!</div>
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Anyone out there make their own chips (healthy or not?) What are your recipes?</div>
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Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com0tag:blogger.com,1999:blog-8929030186625686526.post-77666635605282873782012-08-15T11:45:00.000-07:002012-08-15T11:45:05.185-07:00Fruit OverloadWhat do you do with fruit that needs to be eaten ASAP, or else it will go bad? Make a smoothie, of course!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50sGfxRoi8rzUE2Wf9wZV51O20kF1AhPjo-kaouJfqXu1OlOwNJ6hkTPhCvw-vixB53_uN53Ypgn3ftqDyXLLOId0L2_ryuKdt92Uo2K4G6o4KZ2Hk1aV60N-RBHhxMpXW-NgG_S-vuhu/s1600/P8150003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50sGfxRoi8rzUE2Wf9wZV51O20kF1AhPjo-kaouJfqXu1OlOwNJ6hkTPhCvw-vixB53_uN53Ypgn3ftqDyXLLOId0L2_ryuKdt92Uo2K4G6o4KZ2Hk1aV60N-RBHhxMpXW-NgG_S-vuhu/s320/P8150003.JPG" width="240" /></a>Smoothies are my go-to food. I can pack a ton of fruit, greens, "super food" powders, nuts, and seeds into them. I can make them high calorie, high fiber, high fat, and/or high protein, depending on what I am needing or craving. I have one every single morning, and it lasts me well until lunch time. Without one for breakfast, I feel lost. Yea, I suppose I could eat fruit, cereal, yogurt, whatever, and sometimes I do, but I almost always have to have a smoothie first. </div>
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This smoothie came about because I had about a pound of strawberries to use up. Aurelia had about 4 or 5 of them, along with some carrot cake cookies, a cup of blueberries and an avocado for lunch. It was lunchtime for me too, so I dumped the rest of the strawberries into the blender, and started adding whatever caught my eye. The result is yummy! It made a good lunch, paired with some carrot ginger crackers and avocado.<br />
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Strawberry Almond Joy Smoothie (raw vegan)<br />
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1 pound strawberries (more or less, depending on how hungry you are)<br />
1 1/2 cups almond milk (see <a href="http://revitalizewithstefania.blogspot.com/2012/07/value-and-cost-dyi-and-grocery-store.html" target="_blank">this </a>post for instructions on making your own! Note: I am now straining out the pulp every time.)<br />
2 tbsp raw cacao powder (you can use regular cocoa powder if that is what you have.)<br />
1/4 cup shredded unsweetened coconut, plus a sprinkle for garnish<br />
4 ice cubes<br />
sprinkle of cacao nibs for garnish (optional- you can use chocolate chips or shaved chocolate if that's what you have, or just omit altogether)<br />
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Blend everything (but the garnish) on high, making sure ice is incorporated. Pour into a large glass, and garnish with cacao nibs and shredded coconut. Enjoy immediately.<br />
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What do you do with excess fruit? And do you make smoothies? If you have a favorite recipe, link it up in the comments!</div>
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<br />Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com0tag:blogger.com,1999:blog-8929030186625686526.post-1820384640507757902012-08-09T19:45:00.003-07:002012-08-09T19:45:25.520-07:00Carrot Cake Cookies<div class="separator" style="clear: both; text-align: center;">
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Say that three times fast! This was another "necessity is the mother of invention" recipe. As I mentioned previously, I have been juicing A LOT of carrots and I am left with A LOT of pulp. I have been making a lot of my Carrot Ginger Crackers, but I was craving carrot cake something fierce. These give that same flavor, a soft moist texture, but none of the awful ingredients that go into conventional carrot cake. Thy travel well, and you can just pop them in your mouth.<br />
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Carrot Cake Cookies<br />
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1 cup walnuts<br />
1 cup pitted dates<br />
2 cups carrot pulp from juicing<br />
1 tsp cinnamon<br />
1/2 tsp ginger<br />
1/2 tsp allspice<br />
1/2 cup raisins<br />
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Mix everything but raisins in a food processor until well combined. Empty the batter into a bowl and mix in raisins by hand. Roll batter into balls a tablespoon at a time. Flatten slightly and store in the refrigerator. Once refrigerated, the batter should firm up a bit and hold together.<br />
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My almost two year old LOVES these. And I love giving them to her- all that nutrition! (Side note: almost two years... what? Where did those two years go?)Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com0tag:blogger.com,1999:blog-8929030186625686526.post-86110758234872367702012-08-08T21:47:00.003-07:002012-08-08T21:47:46.268-07:00Raw Vegan Basil Cashew CheeseOne of the things I miss most is cheese. Brie, mascarpone, ricotta, super sharp cheddar, mozzarella, provolone. Always the strong stuff, pungent and full of flavor. Every once in a while I still sneak a bite, and then I regret it. I end up feeling like a fake, a fraud. Plus, my stomach just hurts afterwards. So, I have wanted to find a replacement- something that would fool my taste buds, that was made of raw, vegan, organic and whole food ingredients. The raw food world has shown us cheese made from nuts before, so I might be reinventing the wheel here, but I needed to do this for myself. I also needed to find a use for pulp leftover from cashew milk. I plan on experimenting some more to achieve different tastes and textures.<br />
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Raw Vegan Basil Cashew Cheese<br />
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1 1/2 cups pulp from making cashew milk<br />
juice from one lemon<br />
large pinch of salt (I only use pink Himalayan sea salt- better flavor and better for you, in my opinion.)<br />
handful or two of fresh basil<br />
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Pulse to combine everything well in a food processor. Spoon mixture into a miniature spring form pan (or you can do what I did and use a cookie cutter, or several cookie cutters) and press down to fill any pockets. Refrigerate for 6 hours so the cheese can get firm and solidify. Garnish with more basil.<br />
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The texture of this is very similar to ricotta, and makes a good topping for raw crackers (as shown here) or mini toasts, baguette slices, etc. I think it would pair well with bruschetta- mmm! The taste is very mild, also like ricotta. I can't wait to experiment with other flavors and using this as a base for more recipes.<br />
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Have you made your own cheese (raw, vegan, or conventional dairy?) Recipes to share? Link up to yours in the comments!<br />
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<br />Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com0tag:blogger.com,1999:blog-8929030186625686526.post-28060302509588478742012-08-06T21:13:00.000-07:002012-08-06T21:13:47.906-07:00What do you really need to start on the raw vegan lifestyle?So if you read health and nutrition blogs as much as I do- especially those focusing on the raw vegan lifestyle- you might feel overwhelmed. I know I did for a while. It seemed as though I was going to get nowhere unless I had a really pricey Excalibur Dehydrator, a high speed blender such as the Vitamix, an upscale juicer, etc. While I have (among many kitchen appliances) a dehydrator, a blender, and a juicer, I did not buy any of them. They were all gifts to me. Eventually, when I have done all I can with these appliances, I would like to upgrade, but for now they will do.<br />
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The one appliance out of all of them that I would not survive without is the blender. I have at least one smoothie or juice a day, usually several. It has a hard time with some fruit, especially frozen fruit, and I have to use sufficient liquid to mix and incorporate everything well, but it provides me with quick and nutritious meals that I can drink quickly and on the go if need be. And the price can't be beat. The model I have has one motor for both a blender and a food processor. This thing is worth every penny in my opinion. I haven't seen it priced over $150!<br />
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Of course, I still plan on getting a Vitamix eventually. But my Cuisinart is holding out very well until then.<br />
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Are you in the market for a blender? Don't want to spend a fortune? Try <a href="http://astore.amazon.com/revitawithste-20/detail/B003JV63WQ" target="_blank">this machine</a> on for size! <br />
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And if you would rather buy the <a href="http://astore.amazon.com/revitawithste-20" target="_blank">upscale option</a> upfront, I doubt you would be disappointed.<br />
<br />Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com0tag:blogger.com,1999:blog-8929030186625686526.post-72455583472274559802012-08-03T21:48:00.002-07:002012-08-03T21:48:27.899-07:00Banana Nut CookiesI feel like the vegan Paula Dean here, but "y'all are gonna love this recipe." I recently posted about how I started making my own nut milk. (I may just be a perv, but that never seems ok to say out loud or to write...) <br />
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Since I didn't have a dehydrator, and I didn't yet have a clue about how to use almond pulp, I was not straining out the pulp. I would just shake the milk extra hard before using it. The pulp left the milk kind of gritty though, and I knew we would all prefer it to be creamier and smoother- Aurelia included.<br />
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Now that I have a dehydrator though, I have started straining the pulp out and I finally found a way to use it. Cookies! Banana Nut cookies, to be specific.<br />
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These treats are raw, vegan, and comprised of whole food ingredients I feel good feeding my family and eating myself. In fact, I don't think they make a bad breakfast or snack, either.<br />
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Banana Nut cookies<br />
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2 cups almond pulp<br />
1 ripe banana- the riper the better. Ripe bananas are sweeter and you won't need as much added sweetener<br />
2 tbsp maple syrup, agave syrup, or raw honey<br />
1 tbsp liquified coconut oil<br />
1 tbsp cinnamon<br />
1/2 tbsp allspice<br />
pinch salt<br />
cacao nibs, chocolate chips, or chopped chocolate chunk- the darker the better. (optional)<br />
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1. Use a food processor to blend up everything but the cacao or chocolate. Or you could mix well by hand.<br />
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2. Roll the batter into small balls, then gently flatten and place on a dehydrator tray. The batter does not spread, so you could place the cookies close together.<br />
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3. If desired, you can sprinkle the tops with the cacao/chocolate (pressing in slightly). I guess you could just mix the chocolate into the batter, too. They were an afterthought for me, so I had already formed the cookies before adding the chocolate.<br />
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4. Dehydrate at 115 degrees for 5 hours, or they are as crispy/chewy as you like. After 5 hours, the outsides were a bit crisp, but inside they were chewy.<br />
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5. You could try baking these in the oven at the lowest temperature, they just won't be raw. I would keep a close eye on them.<br />
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<br />Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com0tag:blogger.com,1999:blog-8929030186625686526.post-44125710494964634492012-07-31T20:33:00.002-07:002012-07-31T20:36:56.142-07:00Carrot Ginger CrackersSo, when I brought the dehydrator home I already knew the first thing I wanted to make. You see, I have been juicing A LOT of carrots. And I mean A LOT. 15 pounds a week, to be exact. So far, I have not turned orange. But my skin has gotten super clear, I have a bit of a tan- probably nothing noticeable to others, and I know all that beta carotene is protecting my skin from the sun. I still use sunscreen if I will be in direct sun, like at a pool, but not otherwise. And the carrot juice is DELICIOUS. A bit sweet, not too much, and super concentrated carrot flavor.<br />
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All that juicing creates LOTS of carrot pulp, and I didn't want to waste it. I was thinking I would either make a raw vegan carrot cake, or some sort of cracker. I had already used some pulp in a regular (but healthy) version of carrot cake- the jury is still out on whether it was a winner. So I thought the cracker would be easier to figure out for my first go at dehydrating.<br />
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Verdict- yum!<br />
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Carrot Ginger Crackers<br />
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2 1/2 cups carrot juice pulp<br />
4 tbsp soy sauce/Tamari/Bragg's Liquid Aminos<br />
3 tbsp Agave/Honey/Maple Syrup<br />
1 cup milled flax<br />
1 tbsp onion powder<br />
1 tbsp garlic powder<br />
1 tbsp ginger powder<br />
2 1/2 tbsp sesame oil<br />
3 tbsp sesame seeds (I used black ones, but either kind would work)<br />
water, if the dough doesn't hold together well enough to spread. Add a little at a time.<br />
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<span style="font-family: Times, 'Times New Roman', serif;">Mix everything really well. Spread mixture thinly onto two dehydrator trays with Teflex sheets. <span style="background-color: white; line-height: 24px;">Dehydrate at 115 degrees for 4 hours, then score the crackers with a rubber spatula. Flip crackers over and remove Teflex sheets. Dehydrate for another 4 hours or until nice and crunchy. OR if you do not have a dehydrator, put them in the oven on the lowest setting. They won't be raw if using the oven, but you should still get a crunchy texture. </span></span>Stefaniahttp://www.blogger.com/profile/16297906016499243071noreply@blogger.com0