Friday, October 16, 2015

compliments of character




"those boots are perfect"

"your hair looks beautiful today" 

"you have lovely eyes"


Very often, I seem to find myself repeating similar phrases. The fact that they frequently escape my mouth does not belittle their meaning: I genuinely see beauty in people and feel the need to tell them.


Lately I've been thinking. What is beauty? What does it mean, and why does it seem to be so coveted in our world?

To me, beauty is Cinderella. Beauty is her courage and kindness and all the lovely things that make up her soul. Beauty is the way she smiles, the way she treats others, the way she forgives those who have wronged her. The story enchants me: instead of wanting to look like her, it leaves me wanting to exude the grace and loveliness that comes from her heart.
Beauty truly starts on the inside.




I'm excited to start contibuting on the blog of a wonderful company with a wonderful mission. Read the full story here!


VERITY VAREƉ






Friday, October 9, 2015

sage

Cooking is my thing. I love being in the kitchen, experimenting with different flavors and textures. Good food brings me so much happiness, and lately, I haven't even had the desire to go and eat out. Making food is so much more fulfilling: using real food and real ingredients makes me feel, well, like a real girl!

On Saturday mornings, I love to stop by the farmers market. I could spend hours there, looking at beautiful, fresh things that have just been plucked from the earth. There are so many interesting people, so many stories to be told! About a month ago, I discovered the treasures that are fresh herbs. These recipes are the result!


sauteed zucchini with beef and sage 

2-3 teaspoons coconut oil
1/2 lb lean, grass fed ground chuck
2 tablespoons fresh chopped sage, divided
sea salt
3 lbs fresh zucchini, sliced
optional: garlic, extra sage leaves for garnish

heat 1 teaspoon of coconut oil in a cast iron skillet over medium heat (at this point, you can also add a little minced garlic, if desired). add the beef, breaking it up into bite-sized chunks with a spatula. add 1 tablespoon of the sage and a pinch of sea salt, and cook until it is no longer pink (but still tender). turn burner to low and remove beef from pan.

in the same pan (the beef flavor makes the zucchini delicious!), melt 1 more teaspoon of of coconut oil. Add the zucchini, and saute about 8 minutes, or until almost tender. add the last tablespoon of sage, a pinch of sea salt, and the beef. saute for 2-3 more minutes or until heated through and delicious. serves 2 (or 1 if you're really hungry...)





lavender sage roasted pumpkin seeds

raw seeds from 2 medium pumpkins (or about 2 cups)
1 tablespoon coconut oil
1 tablespoon real maple syrup (NOT Aunt Jemima, it makes a difference)
2 teaspoons chopped fresh sage
1 teaspoon dried lavender
1 teaspoon cinnamon
pinch of sea salt
(sometimes, I like to add a little extra of all the spices)

preheat oven to 300 degrees. spread seeds on a foil lined baking sheet, and roast for 20 minutes.
remove from oven, and melt the coconut oil in a medium saucepan. turn off heat, and add the maple syrup, spices, and salt. once mixed well, add pumpkin seeds, stirring to coat. spread on the cookie sheet, and bake for 20-30 more minutes, or until crisp.

*pumpkin seeds are even more nutritious if you soak them first! add the seeds to a bowl of salted water, and soak for 5-7 hours. they may need to spend a few more minutes in the oven.