Monday, April 23, 2012

Promo from Dr.'s Remedy: 50% off Instant Cover

Dr.'s Remedy asked me to share this promo with you; they assured me this product is, like their nail polish, vegan.
Now through May 15th you can get 50% off their Instant Cover with the promo code ICSPRING2012.

Instant Cover is available in Light, Medium, or Dark.

Sunday, April 15, 2012

Maple Vinaigrette

Maple Vinaigrette is as simple as a salad dressing can get: it has only two ingredients! I find that it works best with two types of salad, spring mix and baby spinach, but it might work with other dark green leafy salads as well. My favorite way to serve Maple Vinaigrette is with some chopped (or just broken) walnut pieces atop spring mix salad, sometimes with shredded carrots. Even my 6 year old will eat a big bowl of that and come back for more, and spring mix is not among his favorite salads. The best part is that it takes only about a minute to prepare so you can throw it together right when you want it or store some in a jar in your refrigerator for another day. This recipe makes 3/4 cup of dressing.

Maple Vinaigrette

½ cup maple syrup, preferably grade B *
¼ cup vinegar (cider or distilled)

Combine the ingredients in a bowl or measuring cup and whisk together until well combined. Enjoy! Store any leftover dressing in a lidded container, such as a jar, in your refrigerator.

* Why grade B? Grade B maple syrup is darker and has a stronger maple flavor than other grades. I prefer it because of that stronger flavor. If you can't find it at grocery stores you may be able to get it at a natural food store, farmers market, or directly from a maple producer (if you live near one). Grade A will work here, it just isn't as strong.

Sunday, April 8, 2012

Dill-Glazed Beets *

This beet recipe is very easy and can be made in under 15 minutes.

I took another picture. This one is a bit more accurate in color ;)

2 15 oz cans whole beets, drained
1 TBSP Earth Balance margarine (I use soy free)
¼ cup agave
1 TBSP fresh dill, chopped and tightly packed

Combine the Earth Balance and agave in a frying pan over medium heat and allow the margarine to melt. Stir in the dill followed by the beets and cook for a few minutes. Use a slotted spoon to transfer the beets to a serving dish and cook the remaining liquid for a few more minutes before pouring it over the beets. Serve hot or cold.