I needed a way to protect hands when serving hot, drinkable soup in these jelly jars so I took fabric scraps to make these jar cozies. For my women’s yoga retreat I needed 16 bowls, which I didn’t have, so coming up with this alternative cups makes serving up the soup so much more fun! And, I was so happy to re-purpose and recycle items in my house!
Mount Rainier sunrise – landscape crop (Nikon D7000, 50mm/1.4G)
I posted this sunrise pic with my iPhone and am just getting around to checking out the shots using my Nikon D7000. Which crop do you prefer? Landscape or portrait? Thanks for your input, shutterbugs!!
Mount Rainier sunrise – portrait crop (Nikon D7000, 50mm/1.4G)
After a relatively painless family photo shoot, using my tripod and self-timer, Nora finally was unleashed to climb logs, play, and explore. I shot this when she climbed up high on a fallen tree and she flashed me her sweet smile. Love…
Per my birthday wish, my hubby ordered this delicious carrot cake from Nourish Sequim, an all gluten-free restaurant. It’s easy to feel forgotten when your birthday lands smack in the middle of the holidays but, my hubby was determined to make my birthday (birthday week actually!) special and memorable! 🙂
Gluten-free carrot cake with fresh whipped cream, topped with sweet shredded organic carrots…YUM!
Yummy vegan chocolate mousse
This recipe is vegan, gluten-free, and sugar-free
2 tablespoons organic coconut oil
1/4-1/2 cup organic almond or coconut or almond/coconut milk
1/4 cup organic cocoa powder
1 organic avocado in big chunks
1 organic banana in big chunks
OPTIONAL: 1 tablespoon chopped nuts (almonds, peanuts, or pecans)
In this order, put cocoa powder, coconut oil, then milk in a blender/vita mix. (NOTE: For a lighter mousse, add 1/2 cup milk, for denser mousse, add 1/4 cup milk.) Start on low to mix in the cocoa powder then blend on high until frothy and the coconut oil is liquified. Scrape down sides. Add the avocado and banana. Blend until creamy. Scrape down the sides then blend again. Serve this mousse in ramekins for one serving or up to four dessert shots. Sprinkle with chopped nuts. Enjoy this guilt-free mousse, which in our family can be eaten for breakfast, lunch or dinner!
Add sweetener as desired such as honey, agave, or stevia. But, try it as is…you may be surprised how good it is without any sweetener at all!
Add 1 tablespoon creamy peanut butter to create a slightly stiffer yet still creamy consistency. It also adds a slightly salty/sweet taste.
Serve with a dollop of your favorite whipped cream to gussy it up. 😉