Lemon Sage Honey!
Great for sore throats, coughs, and colds.
Honey is my go to for medicine. It’s sweet, it’s wholesome, and it’s so beneficial!
Lemon and sage are a great combo to add to make it tasty and healthy and help you fight the nasties!
1/2c lemon juice
2 tsp fresh sage or 4 tsp dried
Bring to a simmer.
Put a lid on it!
Take off heat and let sit 10min.
Label and date!
Store in fridge up to a month or so.
Thanks #thrivemarket !
#honey #sage #lemon #medicine #health #wellness #cold #flu #cough #syrup #infusion #homemade #happy #body #medical #local #shop #sales #beauty
Also, this is a HUGE pet peeve of mine: I personally feel that the whole raw/grain-free/all-natural premium whatever food trend goes hand in hand with food trends seen in human diets (paleo, gluten-free, organic). In and of itself, not a bad thing - it certainly allows for a bigger market variety for dogs who truly have food intolerances, skin issues, EPI, allergies, the whole shebang.
HOWEVER - and this is where I get angry - it’s rooted in elitism. Many of these supposed “higher end” foods are not financially accessible to a large swathe of the population. I’m sorry, I can’t justify spending $70 on one bag of food when I have two dogs, one of which requires 4-6 cups of food a day depending on the calorie content of the food just in order to maintain a healthy body weight. There is little to no scientific backing to the claims of how much better these premium foods are and they use a lot of coercive, fear-mongering language and that then gets transferred onto humans who are made to feel like shit for not feeding Acana or Orijen or all organic homemade raw by a personal chef for the dog.
I’d rather see a dog fed on “lower quality” food than have one go hungry. Feed what you can afford and what makes you and your dog happy. Think critically, know your pet, know when it’s at its healthiest and when it’s doing poorly. Every dog is different. Don’t be a fucking dick about it.
¾ cups rice flour, or flour of choice 2 teaspoons baking powder ½ cups oats 1/3 cup warmed coconut oil 1 teaspoon cinnamon 3 finely chopped dates
3 small or 2 large bananas mashed (preferably overripe)
Preheat oven to 180 degree. Combine flour and baking powder in a bowl and set aside. Mix now in a small bowl oil, dates
and cinnamon. Combine wet ingredients with dry ingredients and mix
briefly, set aside. Mash bananas, you should have approx. Put everything on a baking paper and shape it into little hearts. Then top it with more bananas, sesame
and mulberries. Bake for about 20 min. Remove from oven and let cool for 5 min.
Zucchini pasta, spinach and sprouts. Topped with homemade pesto: Basil, avocado, garlic, lemon, sesame oil, almonds, sun dried tomatos and Himalayan sea salt. Stuffed some crimini mushrooms with the pesto and baked them to add on top. ✨🙌🏼✨ Sooooooooooooo yummy & always VEGANIC!!
Here’s how it goes down in the Diamond household: I get home after a long day of running around LA; I look in my fridge; I consider what I can slather on my body in the form of a DIY spa treatment. I peruse the wilted kale, the dangling carrots, the tired parsley, and my eyes linger on the bag of bruised fruit I got for pie and jam on Monday at the farmers market.
That? Should I slather my body with that?! Why not?! I hear my inner apothecary mixtress reply—the fruit acids will condition your skin and the pectin will act as an antioxidant!
The textures here are everything: Granular sugar, silky coconut oil, piquant orange zest, and tender nectarine pulp. Together, they’re guaranteed to scrub away the detritus of even the roughest of days.
Vegan Indian with homemade Raita.
A mixture of Alpro simply plain yoghurt, red chilli, cucumber, lemon juice, salt, pepper and dried mixed herbs. Add more or less/ what is necessary for your own unique taste, enjoy!
Homemade chickpea potato curry with lots of white rice and broccoli.
Boil potatoes, once rinsed add chickpeas and sautéed red pepper. Add a blend of your favourite curry spices and leave the mixture sit on low heat for about 10-20 minutes while the rice and broccoli cooks. Serve all together and enjoy!
If you couldn’t tell, I’ve been in the mood for soup this week. The freezing cold and constant snowstorms (no really, Boston, enough with the snow) leave me with a deep desire to make soup and curl up in a Netflix cave and never emerge again.
But since not going outside is not an option, I’ll have to settle for just the soup. But that is still a pretty grand option.
I love black bean soup for two reasons. First, because it’s hella healthy and contains a lot of protein. Second, because you can eat it with tortilla chips. Mostly though, I love it for the tortilla chips.
It’s savory, its spicy, it goes well with avocado. What more could you want?
½ yellow onion
1 garlic clove, minced
1 jalapeño, seeded and minced
1 tablespoon olive oil
salt and pepper, to taste
2 teaspoons chili powder
1 can black beans, drained and rinsed
2 cups veggie broth
juice of 1 lime
1 cup corn (I used frozen)
avocado, tortilla chips for garnishing
Combine onion, garlic, and jalapeño in a pot on the stove with olive oil over medium heat. Season with salt and pepper, and simmer until onions start to become translucent, about 5 minutes.
Add chili powder, beans, and veggie broth to the pot. Stir to coat, and continue to cook over low heat for 20 minutes.
Blend half the batch in a blender, or use an immersion blender.
Add lime juice and corn, stir to combine.
Garnish with avocado and tortilla chips, and serve!
As requested by an anon, here are some easy vegan meal ideas! I’m also working on making separate posts with more detailed meals - e.g. a post dedicated just to vegan breakfasts, one to lunches and dinners, and one for snacks. Keep an eye out in the coming days!
These are some meals that I eat on the reg - they’re mostly high carb low fat (but not all! They can be as HCLF as you choose), very easy to make, no complicated ingredients etc. As I mentioned above, more detailed posts to come, but in the meantime check out my ‘Recipes’ and ‘My Vegan Eats’ tabs!
Smoothies, porridge (oatmeal), overnight oats, pancakes, fruit monomeals/salads, cereal w fresh fruit and coconut yoghurt, smoothie bowls, nicecream, toast w toppings, fresh juice, granola w soy milk and fruit.
FOR THE COOKIE DOUGH 🍩
25g fine oats , gluten free
30g raw cashew nuts
20g pecan nuts
2tbsp maple syrup
1/8tsp ginger powder
1tbsp raw cocoa bean nibs *optional
FOR THE MINT NICE CREAM 🍃
30g fresh mint leafs
1/2tbsp wheat grass powder
½ juiced lemon
FOR THE VANILLA NICE CREAM 🍧
1/2tsp bourbon vanilla
1/2tsp maca root powder
a splash almond milk
First make the cookie dough the night before by placing all ingredienta BUT the raw cocoa bean nibs in a food processor until sticky. Then add the cocoa bean nibs and process again. Separete in two servings and make round cookie forms. Place in the fridge / freezer overnight.
Freeze the nanas in two separated boxes In the morning defrost the nanas for 7-10 minutes so they blend easier
Make the vanilla nice cream by processing the ingredients in a blender or a food proxessor until creamy. Move to a bowl and place in the freezer so it doesnt melt while you make the mint flavour.When the flavour is ready too , take out the vanilla nice cream and pecan cookie dough out of the freezer. Mix the cookie dough with the vanilla nice cream and layer in a jar with the mint flavour. Or just mix in two bowls and add the cookies on top. Snap a pic (tag me IN the pic cuz I really love seeing your recreations) and enjoy !
[more recipes can be found using
THISlink and make sure to follow me on INSTAGRAM]