oh. making the paypal buttons is really tedious.
so forget about making paypal buttons for things on etsy or dawanda (getting my stuff up on dawanda again!)
and will list the already made items on the blog. there are many classic its your life designs that have been stashed away this whole time. they need new homes. and i need lunch.
made herbs de provence sprouted mung beans with dried tomato and caramalized onion last night. i eat it with this fig balsamic glaze and virgin olive oil. yum. on top of rice with rosemary powder, a hint of garlic (granules) and sea salt.(recipe below)
i was trying to go back on an alkaline diet cleanse but its been difficult to remain disciplined without all the necessary ingredients stock piled. im still eating white rice and drinking coffee.
yup, getting back into the costume jewelry is a little daunting and lots of trial and error, what to plug my time into.... its all much better than spazzing and going through bouts of unproductive anxiety all day though for sure.
but i also wanted to post up my now closed aromatherapy studio pictures and also use this blog to post my aromatherapy research. i am on twitter @aromatherapyTO been working on skin care concepts and essential oil blends to revive my sense of smell and body awareness. so im not so disassociating all the time. im an old lady now and i cant be spacing out all the time, need to save that time for when im much older ;D
so on we go...
mung bean dish
1.5 c mung beans, sprouted
.5 onion
1.5 tsp herbs de provence
2 tbsp dried tomato
1 tbsp kale powder
pepper
what i did was sprout the beans, then caramalize the onion in olive oil, added half the tomato (soaked and saved water) , added the mung beans, sauteed for a bit, added half the herbs, added the kale powder, sauteed, added tomato water, satueed, added water, sauteed, added the rest of the herbs, added the rest of the tomato (unsoaked) added pepper, sauteed, then it was done, maybe about 15 mins of sautee-ing. not liquidy. brown bits. drizzled with virgin olive oil and the fig balsamic glaze.
the rice i had was leftover, so i used a small dot of olive oil to reheat the rice, added some rosemary powder, some garlic grains, some sea salt. but freshly cooked plain rice was better.
i also made a cabbage salad: finely chopped green cabbage (i like the red one better though) and a vinegar dressing made of apple cider vinegar, honey, pepper, and water, soaked the finely chopped cabbage in this for about 15 mis and served alongside the mung and rice.
so forget about making paypal buttons for things on etsy or dawanda (getting my stuff up on dawanda again!)
and will list the already made items on the blog. there are many classic its your life designs that have been stashed away this whole time. they need new homes. and i need lunch.
made herbs de provence sprouted mung beans with dried tomato and caramalized onion last night. i eat it with this fig balsamic glaze and virgin olive oil. yum. on top of rice with rosemary powder, a hint of garlic (granules) and sea salt.(recipe below)
i was trying to go back on an alkaline diet cleanse but its been difficult to remain disciplined without all the necessary ingredients stock piled. im still eating white rice and drinking coffee.
yup, getting back into the costume jewelry is a little daunting and lots of trial and error, what to plug my time into.... its all much better than spazzing and going through bouts of unproductive anxiety all day though for sure.
but i also wanted to post up my now closed aromatherapy studio pictures and also use this blog to post my aromatherapy research. i am on twitter @aromatherapyTO been working on skin care concepts and essential oil blends to revive my sense of smell and body awareness. so im not so disassociating all the time. im an old lady now and i cant be spacing out all the time, need to save that time for when im much older ;D
so on we go...
mung bean dish
1.5 c mung beans, sprouted
.5 onion
1.5 tsp herbs de provence
2 tbsp dried tomato
1 tbsp kale powder
pepper
what i did was sprout the beans, then caramalize the onion in olive oil, added half the tomato (soaked and saved water) , added the mung beans, sauteed for a bit, added half the herbs, added the kale powder, sauteed, added tomato water, satueed, added water, sauteed, added the rest of the herbs, added the rest of the tomato (unsoaked) added pepper, sauteed, then it was done, maybe about 15 mins of sautee-ing. not liquidy. brown bits. drizzled with virgin olive oil and the fig balsamic glaze.
the rice i had was leftover, so i used a small dot of olive oil to reheat the rice, added some rosemary powder, some garlic grains, some sea salt. but freshly cooked plain rice was better.
i also made a cabbage salad: finely chopped green cabbage (i like the red one better though) and a vinegar dressing made of apple cider vinegar, honey, pepper, and water, soaked the finely chopped cabbage in this for about 15 mis and served alongside the mung and rice.