Results from our Easter egg dye experiment!
Our “golden egg” – but where’s the goose that laid it??
You know sustainability is going mainstream when Fox News and Martha Stewart talk about natural egg dye methods. DIY egg dyes have been around for a long time, but are now popular enough to have their own kits sold online and in stores. And even though my great-grandmother may have dyed her eggs naturally, this is a new concept for me – I grew up thinking that placing magical fizzing spheres of color in plastic cups full of water was the only way to dye Easter eggs. View full article »
I love having this for lunch when the weather is warm and I’m in a hurry.
Quinoa mixed into salad from Ozark Natural Foods
Despite the fact that it’s getting cold outside and I’ve switched to quinoa soup instead of salad, I wanted to share this recipe with you and make sure I don’t forget how delicious this was! Part of journey with Ripples has been learning how to eat whole, real food. We aren’t 100% raw, but this year I’ve been eating more fresh foods than ever before. This is how earthbag homes get built and vegetable gardens are sown, rather than the Pizza Hut model I used to be so fond of, which created more medical bills. My dietary choices of a decade ago are part of the reason I’m struggling to be healthy now. I’m hopeful that through recipes like this one, I might acquire the kind of body a country life requires. Or at least a hardier, healthier one. View full article »
After years of trying, I finally got my potato to “puff” properly!
My Puffy Potato
The first thing you must know about me & potatoes is that I’m Irish, and quite predictably in love with potatoes. Every kind of potato! Pierogi, mashed potatoes, sweet potatoes & brown sugar, french fries, hashbrowns, shepherd’s pie – it’s all tasty to me, but when I really crave potato, I usually bake one.
I found recently that using Yukon Gold potatoes for baking was far tastier and effective than using Russet potatoes which are, I’ve been told, the traditional baking potato. Whether that’s true or not I don’t know, but my last several Yukon Gold baked potatoes have come out perfect!
For vegan toppings, I use Earth Balance soy-free buttery spread, with either peas or a combination of black beans, tomatoes, cheeze, avocado, and corn. If I’m going all out, I briefly cook the black beans and corn in oil with spices like red chili pepper flakes. This has become one of my favorite lunches, and really easy to prepare while doing other Ripples-related work.
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