Sharing my thoughts on two of the most popular clothing rental services, Rent the Runway Unlimited and Nuuly. <— I’ve added both of my referral links here if you decide to check them out! Hi friends! How are you? I hope you’re having an amazing week so far. It’s been a good one over here.…
Continue Reading →Helloooooo blogettes (and blog-udes? Haha) 😀 HAPPY SUNDAY! Hope you’re chillaxin’ it up on this lovely day. We’re enjoying ours from the car: And I’m rocking my new shirt from 105degrees: (They had a lot of cute ones including: smooth(ie) operator, cool food(ie), and “I’m rich.. in enzymes”) We’re on the road AGAIN (and sing…
Continue Reading →Hi everyone! Happy Sunday! Thank you so very much for all of your lovely comments on the graduation post– ya’ll definitely know how to make a girl smile! Also, I added the recipes for my final to the Raw Recipes page for those of you who’d like to start (un)cooking 🙂 Yesterday morning, I had…
Continue Reading →Hey everyone! Happy Saturday! What a whirlwind…. and now, I’m a certified raw foods Level 1 chef! (About half our class and our two instructors, Ladan and Whitney) Yesterday was seriously crazy trying to get everything put together and prepped for our three course meal. Mayjah thanks to the twins who got me a…
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Local honey and walnut Baklava Phyllo Dough: -Meat of 2 young Thai coconuts -3/4 C. soaked cashews -2 T. Flax meal -Pinch salt -1/4 C. honey -1/2 C. water -1 T. vanilla Blend all ingredients until smooth. Spread onto Teflex sheets and dehydrate until dry but still pliable. Filling: -2 C. walnuts -2 t. cinnamon…
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Dolmas: For the filling: -1 C. dried apricots, plumped in water and finely chopped -1/2 head of cauliflower, processed in the food processor so that it resembles rice -juice of 1 lemon -heaping T. of fresh mint -2 T. chopped Italian parsely -1 clove garlic, finely minced -1/2 t. salt -pepper to taste -pinch of…
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