If you aren’t a fan of the brussel sprout, you haven’t had them like this. These little cabbages need a little tlc (and bacon) to counteract the bitterness. The pom seeds add a sweet and tart element that takes it to a whole other level!
2lbs brussels sprouts (trimmed of ends and outer leaves and cut in half from end to end)
Salted boiling water
Large bowl of ice water
4-6 slices of bacon, chopped
Salt & pepper to taste
3/4 cup pomegranate seeds
Putting it all together:
Check back next week for our modern day Jackie O fashion essentials.
Dating a book worm? Make him/her a lovely "heart felt" bookmark.
It may be a bit chilly outside so bring the picnic indoors with this eco-friendly picnic basket.
Another book-friendly DIY, tell your boo how many ways your dig them with "52 reasons I love you" cards tutorial.
Fondue it up (sorry we had to!) with this Mexican Dark Chocolate Fondue recipe.
Art it up with a little button heart tutorial.
Couscous- a food so nice they named it twice. This salad has enough crunch and flavor variety to make it a side, or the main event, as it was at our last dinner party.
Pumpkin seeds top off the salad and provide a good source of antioxidants and resistance against infections, which we could all use this time of year.
2 sweet potatoes
Putting it all together:
4 tablespoons olive oil, divided
Sea salt, black pepper
2 garlic cloves
2 cups Israeli (pearl) couscous
4 cups vegetable broth
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
4 tablespoons olive oil
1 small red onion, minced
1 can chickpeas
1/4 cup pumpkin seeds
Heat the oven to 425 degrees F.
Peel and cut the carrots, sweet potatoes and turnips.
Line a baking sheet with foil or parchment paper. Toss the sweet potato, turnip and carrot pieces with 3 tablespoons of the olive oil, and generously with sea salt and black pepper. Roast for about 30 minutes, moving the vegetables around every 10 minutes or so.
In a small pot, bring the veggie broth to a simmer.
Meanwhile, mince the garlic. Heat the remaining tablespoon of olive oil in a medium pot over medium heat; when the oil is warm, add the garlic. Cook for about 30 seconds, until fragrant, and then add the couscous. Toast the couscous for about 1 minute, and then add the hot stock. Put the lid on the pot, and set the timer for 15 minutes. After 15 minutes, remove the lid: there should only be a little liquid left in the pot. (If not, put the lid back on, and continue cooking for up to 5 minutes.) Then, cook for another 1-2 minutes with the lid off, until the liquid is largely dissolved. Take the pot off the heat.
Make the dressing: add the lemon juice and the mustard to a small bowl, along with a pinch of salt and pepper. Mix. Pour in the oil, and whisk to emulsify.
Mince the red onion.
Mix everything together, right in the couscous pot. Add sweet potatoes, carrots, turnips, dressing, red onion, chickpeas, and pumpkin seeds to the couscous, stir and enjoy!
It’s rare that we find ourselves with a full Saturday set for sweet store openings, especially in this very cold season! We’re tickled pink that two very sweet ladies are celebrating the ultimate dream - a brick & motar shop.
First up is for ya Virginia folks:
We’re super excited that some of l&w’s favorite natural, organic body products are now going to be easier than ever to find for DC area locals. Herban Lifestyle will celebrate its grand opening this Saturday, February 8th, from 3-6 at 2931 Eskridge Rd. in Fairfax(right next to the Mosaic District).
Come check out their premier organic bath and beauty products, see how the products are made, snag some free samples, and participate in a DIY lip balm kit giveaway. We will be there and we can’t wait to peruse all the eco-friendly products and welcome Herban Lifestyle to the area! Be sure to grab free tickets here.
If DC is your scene:
Katie Stack, the amazing lady behind Catherinette Leather Works, is opening her new space in the Monroe Street Market artist space at 716 Monroe St. NE, studio 3, from 4-7pm. Sip on some warm beverages, nibble on some treats and hit up the crafts table for the kiddos. There will also be a raffle for the adults. RSVP here.
Baby, it’s cold outside and these little wrist warmers keep you warm & cute as a button. Below is an easy-as-pie upcycled DIY on how to make a pair of wrist warmers from old socks:
1 knee-high sock
1 fancy button
lace (at least enough to go around the bottom of your sock)
needle & thread
Cut the foot off your sock. I used a knee-high sock so I trimmed a bit off the cuff as well, but you don’t need to if you like the length or are using a shorter sock.
Add lace or trim to the cut end of your sock. This is functional as well as fashionable. You get a little flair for your wrist warmer and it also keeps your sock from unraveling.
Sew the trim to your sock with the right sides touching so that your seam is on the inside of your wrist warmer.
I added a button and a little gathering for an extra touch. The gathering is done by running a short basting stitch up about 3 inches of your wrist warmer, then pulling tightly and knotting off.
For more upcycled DIY ideas, peep A Very Green Holiday.