My sisters and I met this past weekend at our Mom's for our annual girls weekend. It has been a tradition for years and is something we all look forward to each year. Lots of laughs and good times were had this year. I always leave with some new purchases, recipes, and health and beauty tips!
This year in particular I feel like I hit the jackpot! One of my sisters performed some makeovers using her new makeup "Boom" by Cindy Joseph. Check out the website. I already ordered my trio. It is an all natural and organic product and is so easy to use. It is basically a stick that you can use as a blush, another for eye makeup and lip stick. You have a natural glow and look wonderful! Very cool.
We also shared some recipes. Two in particular are my favorites. The first is from mindbodygreen.com and is a soup.
Harvest Minestrone
Ingredients:
1 sweet onion-medium diced
2 celery stalks-medium diced
3 carrots-medium diced
2 T. Olive oil
2 cloves garlic-finely chopped
2 cups fresh zucchini -medium diced
2 cups green beans- cut in 1 inch pieces
1 bell pepper- medium diced
1 28 oz. can crushed tomatoes
2 28 oz. cans of water
1 15 oz.can cannelloni beans
1 15 oz. can of chickpeas
1 cup quinoa
2 cups kale-stems removed
1 t. Turmeric
Pinch of red pepper flakes
Salt and pepper to taste
Garnish with Parmesan
Garnish with slivered basil or finely chopped rosemary
Directions:
Place a large Stockport over medium heat and add the onions, carrots and celery. Cook for about 5 minutes or until softened. Add the garlic and a pinch of red pepper flakes and cook for about one minute or until garlic begins to color. Add zucchini and green beans, season with salt and pepper, add turmeric, stir and cook for about 3 minutes. Add tomatoes and water, raise heat to high and bring to a boil. Lower heat to med/low and allow the soup to gently boil(uncovered) for about 20 minutes. Add the quinoa and cover for 15 minutes. Remove the cover, add kale and canned beans and bring back to a gentle boil and cook for another 5 minutes or just until kale is tender. Grate Parmesan , add basil and serve.
Enjoy!
Next is my sisters guacolmole. Always a favorite . This recipe is from epicurious.com
Mango Pomegranate guacamole by Lillian Chou
4 ripe avocados
1 cup finely chopped white onion
2 fresh Serrano chiles, finely chopped, including seeds (2T)
1/4 c. Fresh lime juice
3/4 c. Pomegranate seeds
3/4 c. Diced peeled mango
1/2 c. Chopped cilantro
Halve, pit, and peel avocados. Coarse lay mash in a bowl. Stir in onion, chiles, 1/4 c. Lime juice and 1 1/4 t. salt, then fold in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice.
Accompaniment: chips, veggies, plantain chips
Thank you to my mom and sisters for sharing. I feel so lucky and proud to have all you amazing women in my life!
More recipes to follow this week... Sweet potato red lentil soup and a roasted chicken over kale and white beans.
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