Monday, May 23, 2016

Pink lilies // post hiatus general updates

It's been over a year and a half since I last updated this blog... *taps mic* Is anybody out there still listening? 

During my hiatus from blogging my life has cycled through some pretty significant changes I wish I would have had the time and emotional energy to document, including: getting out of a shitty toxic relationship, dedicating my romantic energy entirely to myself, meeting some really wonderful people and establishing friendships with people who validate and support my identity, moving four times and living with strangers for the first time in my life, shaving off my locs, quitting unfulfilling jobs, starting new jobs, visiting new cities... and some other big deal things I'm probably forgetting.

As of today I'm setting two goals for myself: to have new summer inventory finished and listed to my shop by the middle of June, and to blog at least twice a week. Ready...set...

Here we go!

Love ya, EA

Sunday, November 2, 2014

Monday, June 9, 2014

Thursday, June 5, 2014

New in the shop!

The next 3 people to place an order will receive a  FREE Spiced Lime scented soy wax candle with their order! Shop here.

Toodles! ~EA 

Saturday, February 8, 2014

Salted Dark Chocolate Peanut Butter Cups

Rich, decadent and made using surprisingly few ingredients...

One of my favorite treats to bring to potlucks because EVERYONE loves peanut butter and chocolate! 

What you'll need:

- 1/4 cup coconut sugar
- 1/2 cup natural peanut butter
- 1 tsp vanilla (I'm using vanilla paste but any'll do)
- 1 tsp Bragg Liquid Aminos
- Himalayan pink salt (or sea salt)
- 1 cup vegan chocolate chips
- Baking cups and a muffin tray
- 1 glass bowl and sauce pot to melt chocolate via double boiler method

What to do next:

In a bowl thoroughly combine your peanut butter, coconut sugar, vanilla and Bragg liquid aminos.

Form your peanut butter filling loosely into 6 thick coins and set aside. 

Using your double boiler set up carefully melt 1 cup of vegan chocolate chips until smooth.

Add a dollop of melted chocolate to each cup and lightly press your peanut butter filling down so that chocolate is forced up around the sides.

Spoon more melted chocolate into each cup until the peanut butter is no longer visible, sprinkling the tops lightly with salt to finish.

This recipe makes 6 large peanut butter cups and can easily be doubled. 
100% dairy-free but you wouldn't know it by the taste, and absolutely perfect for valentines day!

Happy eating!

Friday, January 3, 2014

Turmeric, ginger and sweet orange tincture

In this wonderfully balanced medicinal treat, turmeric, ginger and sweet orange peel harmonize to lift the spirits, bring relief to an upset stomach, detoxify and warm the body from the inside out. This particular batch was started on a full moon and rendered and bottled by myself during winter solstice two moons later.

Turmeric benefits: of the ginger family, turmeric has been a primary staple of Ayurvedic medicine in India for thousands of years. The active ingredient in turmeric is curcumin, which has been proven to have anti-inflammatory and and disinfecting properties. Because of it's anti-inflammatory properties turmeric has been proven useful in the treatment of cancer, arthritis, Alzheimer, depression, digestive problems and illnesses of the liver and bowels.

Ginger benefits: another powerful anti-inflammatory herb, ginger has been proven useful in the treatment of problems of the stomach including travel sickness, nausea, irritable bowels, bloating, gas, loss of appetite, sour stomach and heartburn. Also useful in the treatment of arthritis, headaches, fever, toothaches, colds, coughs, menstrual problems and joint problems.Warming, ideal treatment for winter chills.

Sweet Orange Peel benefits: Sweet orange provides and uplifting taste and aroma. Anti-inflammatory and immune system boosting, a source of antioxidants such as potassium and vitamin C.

Usage: 3 dropper fulls, 3 times a day or as needed.Can also be mixed with 6 ounces of hot water and lemon and/or sweetener and served as a warming beverage on chilly days or to bring relief to an upset stomach. Due to its anti-inflammatory properties, I've found this blend especially helpful in the treatment of exercise related muscle and joint soreness.

Ingredients: Purified water, pure food grade vegetable glycerin, turmeric root, ginger root, sweet orange peel and gin (less than an once of gin was used in the entire batch as a solvent, equates to a few drops per bottle and does not effect taste or benefit).

Sunday, November 17, 2013

Recipe // Fig Bread

Recently got my hands on a big bag of "overripe" figs and instantly knew I wanted to use them for. Fig bread! My version happens to be vegan and gluten, soy and refined sugar free.

Omitting leavening agents like baking power and baking soda, this recipe yields a dense and hearty, flavorful bread. Perfect topped with coconut butter, or raw nut butter and a sprinkling of date sugar...

What you'll need:

- 3 cups ripe figs
-1 orange, squeezed for juice
- 1 lemon, squeezed for juice
- vanilla extract
- 1/4 cup coconut oil
- 1/2 cup unrefined date sugar
- 1 cup millet flour
- 1 cup gluten free rolled oats
- sea salt, cinnamon

What to do next:

- Preheat oven to 350.
- Rinse your figs. Cut off the stem end and cut your figs into quarters.
- In a large mixing bowl combine quartered figs, the juice of one lemon and one orange, a splash of vanilla and 1/4 cup coconut oil.
- Mash with your hands, combining all wet ingredients (the heat from your hands will melt the oil).
In a separate bowl combine 1 cup millet flour, 1 cup rolled oats, a pinch of sea salt, cinnamon and 1/2 cup unrefined date sugar.
Add the dry ingredient to the bowl of wet ingredients and combine thoroughly by hand.

Press dough into a greased loaf pan (I use coconut oil) and cover with top foil to prevent burning. Bake at 350 for 30 minutes, remove foil and bake for an additional 15-30 until firm. Allow fig bread to cool for 30 minutes before slicing.

Top with raw nut butter and jam for a lovely teatime treat!

Have a wonderful week, EA

Wednesday, November 13, 2013

Rooster Rock State Park

More pictures can be found on my flickr here.

~ ea

Sunday, November 10, 2013

{ new in the shop. Nov 10th }

Click here to shop :)

Raw Snickers Bar Parfait (nut free)

Sweet, gooey and deceptively good for you, this decadent dessert (or anytime treat, really) is nut, fat and gluten free with no added sugar and requires only 5 wholesome ingredients and a few minutes to make...

What you'll need:

- 2 frozen bananas, chopped
- approx. 1/4 c cold filtered water
- 1/2 c raw date caramel, sub sea salt for cinnamon
-cacao nibs

Blend frozen bananas with water until smooth to make basic banana "ice cream". Layer with salted date caramel and cacao nibs into a large glass. Top with cacao nibs.Grab a big spoon and dig in. Enjoy :) 

Stay cozy! EA

Sunday, November 3, 2013

Solo hike through Washington Park / 11/3/13

I was feeling poopy this morning so I got myself up and out for a hike. Nothing resets me mentally like some quality alone time in the woods... 

Pausing for a jar of tea and taking in the view...

Yummy raw trail mix!

YUMM... cacoa nibs...

Ripe organic pears and persimmons...

Persimmons are amazing and currently in season. 
Gooey sweet with soft florescent flesh. A new favorite of mine. :)

'til next time,