Archive for the ‘Our Favorite Recipes’ Category
Let’s plan our BBQ. What are we cooking and more importantly what are we wearing? My summer uniform is going to consist of neutral maxi dresses with striking citrus accessories. The main ingredient for this uniform is the velvet long maxi tank dress. Add a flavorful splash of Michael Stars’ citron wrap and Chan Luu’s red coral wrap bracelet. Now for dessert, a bright fruit colored inspired Big Buddha fiesta bag with watermelon and cantaloupe colors. Have we covered the entire palate? Now that our outfits are in place let’s work on the real recipe. This concoction will have your taste buds cheering! Chili-Lime Chicken Kabob’s with our summer staple cocktail – frozen lime margaritas. Did someone say Tequila! Let’s start a countdown til’ our above dreams come true! 82 days and counting.. 
Fashion me green. Do you know the meaning of green? With both a warming and cooling effect, the color green denotes balance, harmony, and stability. Green contains the powerful energies of nature, growth, desire to expand or increase. Grass green is the most restful color. willowst.com’s favorite green tee is the Danny Slub Tee by Velvet. We also love, the oh so very popular, Green Houlihan Cargo from J Brand. Need a sweater? The Charlotte Tarantola Safari Sweater is the perfect transitional piece for the season. All that made me hungry. Perfect Fall recipe. Bon Appétit! http://tinyurl.com/msnk9e Ingredients for Asparagus Soup: Directions: In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock. Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock. In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat. With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes. Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally. To serve, place the soup in a soup tureen and sprinkle with cheese. Ladle into demi-tasse cups or small coffee or tea cups, and serve. Be Safarian. Be Green. Be Lacey Racey.
Gone Raw? I did! How you feel on the inside reflects how you look on the outside. You take care of your insides and willowst.com will take care of how you look on the outside! Shop ‘Just In’. Beans. Seeds. Whole Grains. Fresh Fruits. Vegetables = Goodness! “Skinny Bitch doesn’t mean Scrawny Bitch” ‘Skinny Bitch’ by Rory Freedman and Kim Barnouin has changed my life and many others. I’ve been eating a vegan diet for 2 years now and feel amazing! Having a blast cooking new, fun foods. Dinner tonight will be spicy chili tofu! YUM! …and snack will be coconut, goji berries and a sun flower seed mix! I can’t fill my brain up fast enough. Below are some helpful links to get you started on a raw/plant based diet. Enjoy! ‘Skinny Bitch’ Stuffed Mushrooms with Tofu Herbs – http://www.veganchef.com/ 16 large button mushrooms (or other mushrooms of choice), washed well Lightly oil (or spray with vegetable oil) a large baking dish and set aside. Remove the stems from the mushrooms, roughly dice the stems, and set aside. In a non-stick skillet, place 1 T. olive oil and the mushroom caps, and saute for 2 minutes per side. Remove the mushroom caps from the skillet, transfer to a large plate, and set aside. Using your fingers, crumble the thawed tofu into a small bowl and set aside. In the same non-stick skillet, saute the reserved mushroom stems, onion, celery, and green onion in the remaining olive oil, for 5 minutes to soften. Add the crumbled tofu, garlic, and thyme, and saute an additional 2-3 minutes or until the vegetables are tender. Remove the skillet from the heat, add the remaining ingredients, stir well to combine, and season to taste with salt and freshly ground black pepper. Fill the mushroom caps with warm filling, slightly mounding the tops, and place them in the prepared baking dish. Bake at 350 degrees for 10-15 minutes or until the mushroom caps are heated through and slightly browned on top. Transfer to a decorative platter for service and serve immediately.
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