Hello to the End of April - Don't Miss It!
Get a list and mark your calendar -
Time, desires, and planning go
hand in hand!
Enjoy a new recipe and a new tune,
cause we know soon it will be JUNE.
Homeopathy for Home Use
~ Part 3 of 6 ~
Start building your own homeopathic pharmacy.
Date: May 3, 2014
Time: Noon - 3:00 PM
Cost: $20
Location: The Chocolate Moose Bed and Breakfast
117 East Blue Street
Stuart, VA 24171
Learn emergency remedies safe for you, children,
pets and plants.
Go home with knowledge you can use to help your
family and friends.
Apply this class toward credit of a C.Hom from Lotus Health Institute.
Reservations are required for all classes, call Lotus Wellness Cottage to reserve your spot today!
(276) 694 - 3650
Homeopathy for Home Use
~ Part 4 of 6 ~
Start building your own homeopathic pharmacy.
Date: May 24, 2014
Time: Noon - 3:00 PM
Cost: $20
Location: The Chocolate Moose Bed and Breakfast
117 East Blue Street
Stuart, VA 24171
Learn emergency remedies safe for you, children,
pets and plants.
Go home with knowledge you can use to help your
family and friends.
Apply this class toward credit of a C.Hom from Lotus Health Institute.
Reservations are required for all classes, call Lotus Wellness Cottage to reserve your spot today!
(276) 694 - 3650
3 Beans with Kale Crisp Topper
I don't know why but creating this makes me happy. Perhaps this secret joy comes from the fact that, I love color and real food is a vibrant source of many colors.
Ingredients:
¼ cup balsamic vinaigrette
1 cup red kidney beans
1 cup white kidney beans
1 cup black beans
¼ cup julienne sliced sun-dried tomatoes cut into 1/4” pieces
Fresh parsley
salt to taste
3 cups thinly sliced kale
2 Tbsp coconut oil
Fresh romaine lettuce washed, dried and sliced
Directions:
Happily toss the beans and sun-dried tomatoes in the vinaigrette to marinate and marry flavors. The marinade happens without much effort while you are cooking the kale, getting the table set or overnight if you plan ahead.
Wash and remove the stems from the kale and slice thin. On the stove top, heat 2 Tablespoons coconut oil to a temperature for frying so that when you toss in your thinly sliced kale it sears it and crisps the leaves. Searing happens fast, so stand there with your kale and stir a bit until golden brown, then remove from heat.
Place romaine lettuce on a plate, top with three been marinade, crispy kale, fresh chopped parsley and sprinkle with course ground salt.
