At em our goal is to help you live mindfully, whether it's through the use of our products or just from the tips you pick up here on the blog. You'll also find announcements of new products here, advance notice of specials, and whatever else happens to dribble onto the page. Enjoy, and live mindfully!
Halloween may be over but Thanksgiving is just around the corner and that, of course, means pumpkin pie. Since I'm the pie maker in the family, I'm usually busy in the days just prior to the holiday, but this year I've got a new recipe to share and it won't be going on the table!
If putting pumpkin on your face seems like a crazy idea, think again. Fruit enzymes and Alpha-hydroxy acids (AHA's) that are found in pumpkins help to increase the skin cells' natural turnover rate. As an added benefit, they also help to remove dead skin cells on the surface. The lactic acid from the cream in this facial will also help to to do that, and the honey will help your skin retain its moisture. The end result? Soft, smooth new skin cells on the surface to give you a beautiful fall glow!
So, whether you're making your own pies this year or not, head over to the store and pick up some pumpkin and whipping cream. The pies won't be the only sweet treat at the table this year!
I love soup and especially creamy ones! When the weather gets colder and there's a chill in the air, there's nothing nicer than curling up with a steaming cup of yum. This recipe is great for anyone but we think it's especially great for pregnant moms. It's a great way for mommas to get their calcium and a good dose of veggies, too! But, really, we all need those, right? So, pregnant or not, enjoy this delicious treat!
Creamy Cheese and Vegetable Soup
2 Tbsp. butter
1 Tbsp. whole wheat flour
1 tsp. salt
2 cups whole milk
2 Tbsp. fresh chopped parsley
1 tsp. dried onion flakes
2 cups any mixture of lightly steamed veggies (try chopped cauliflower, broccoli, carrots, mushrooms, spinach, etc)
½ cup cheddar cheese, shredded
ground peppercorn to taste
In a large saucepan over low-medium heat, melt the butter. Add the flour and salt. Stir for 3 minutes. Gradually stir in the milk until the mixture is smooth and creamy. Add the parsley, onion flakes and vegetables. Bring the soup to a gentle boil, then immediately lower the heat to low and simmer for 10 minutes, stirring frequently. Melt in the cheddar cheese. Add peppercorn and serve steaming hot.