Snow

I’ve been anticipating it all winter, and after weeks and weeks of clear skies and uselessly cold days, it finally happened. We awoke to the clean, refreshing stillness that only a heavy snowfall can bring. We ventured out, hiking aimlessly through the woods together in tranquil silence, taking it all in. I saw my home in a new light, a new energy. The contrast of the red rocks peeking through the fresh powder reinforced a universal truth: mountains are better with snow.

Hello, Winter

The temperatures are steadily dropping out here in Colorado, and I’m loving every second of it. Snow, candles, and snuggling are on the top of my list this time of year. Last weekend, Norah, Molly and I welcomed winter early with a scenic snowy hike, followed by a mug of hot rosemary cider.

Yesterday was the solstice. The longest night of the year, the beginning of winter. Since I had a full day of clients, I’d been wondering how I was going to celebrate. As fate would have it, I happened to stumble upon a local yoga class honoring the winter solstice in Manitou Springs last night. Of course, I had to check it out. The sequence emphasized alignment, as well the balance between light and darkness as we begin to move toward the sun. The class ended with live music, expressive dancing and a crystal/water ceremony. It was an unusual, freeing, beautiful way to honor the solstice.

How did you celebrate?

All Hallows’ Eve

Sometimes self-care means taking the time to celebrate. To let go of the day-to-day monotony, to listen to the inner child, and to welcome mystery and spontaneity into life. Samhain, All Hallows’ Eve, reminds us to celebrate, to direct our attention to the darkening days and colder nights, and to welcome the wintery weather with a fresh perspective. This night invites us to look out into the dark sky with wonder rather than fear.

It’s no secret that Halloween is my favorite time of year, and I’ve been celebrating all month with vampiric literature, costume designs, and (finally) carving the pumpkins from our garden.

Carving and Photo: Luke Cord

Here’s a recipe from one of my favorite Halloween traditions:

Happy Halloween!

How are you celebrating?

Home

When do you feel most at home? For me, it’s right around this time of year, no matter where I am. Moving around so much the past five years or so, I associate so many places, and people, with “home”.  When autumn hits, I want to surround myself with people I love, and this year my heart is so full. After my cousin came to stay with us in September, Luke and I visited North Carolina for a wedding. We got to reconnect with friends and family and revisit Asheville, the place where we met, on the same week, two years ago. Autumn makes me feel at home, even when my heart is torn between so many places. Little fall traditions remind me of childhood, of warmth, of magic, of home. This past week was perfect for that, and it was the perfect for my self-care. Revisiting some of my favorite places and people, hanging in our hammocks beneath giant oak trees, hiking and collecting fall wildflowers in the rain, and seeing my rolling Blue Ridge Mountains in their glowing autumnal beauty.

It has been amazing to catch some of the peak colors of Carolina and Colorado, both so unique and beautiful in their own way.

No place like home

Autumn. Mother Nature’s beautiful, magical, colorful transformation. I’m getting my first true glimpse of fall in Colorado, and it is breathtaking.

Friday was the autumn equinox, a time for balance, transition, abundance, and appreciation. While planning a celebratory weekend filled with camping, fire dances, and Mabon festivities, the universe laughed as the sky opened up Friday afternoon, and the rain poured down. In an attempt to flexibly transition with the season, I packed up my camping mugs and moved the party inside. Cozily stuck indoors, I thought, what would be perfect for looking out at the rain? Autumn inspired lattes. Keeping with the blog’s coffeeless tradition, these easy lattes are the perfect cozy compliment to the cool weather and changing leaves.

Warm & Spicy Cacao Latte

  • 2 cups Water
  • 2 tbsp Ground Chicory Root
  • 1/4 cup Cacao Nibs
  • 1/4 cup Steamed Almond Milk
  • 1 tsp Cinnamon
  • 1 tsp Cayenne Pepper

Brew the chicory root grounds, cinnamon, and cayenne with water using a coffee maker, pour-over, or french press. Place cacao nibs in the bottom of a mug and add hot chicory “coffee”, stirring to melt cacao. Add steamed milk and top with cinnamon, cayenne, and nutmeg (optional).

Pumpkin Spice Root Latte

  • 2 cups Hot Water
  • 2 tbsp Root Tea Blend
  • 1/4 cup Almond Milk
  • 2 tbsp Pumpkin Puree
  • 1 tsp Pumpkin Pie Spice

Steep root blend in hot water for 5 minutes. (I use a local blend made with dandelion and licorice root.) In a saucepan, gently heat almond milk, pumpkin puree and pumpkin pie spice, stirring constantly. Add steamed milk to tea and top with pumpkin pie spice.

Green Tea & Ginger Latte

  • 2 cups Hot Water
  • 2 tbsp Green Tea, Yerba Mate, or Matcha Blend
  • 1/4 Steamed Almond Milk
  • 1 tbsp Ground Ginger

Steep green tea in hot water for 5 minutes. Add steamed milk to tea and top with ground ginger.

Happy Autumn, my loves

Harvest

I was awakened by the golden glow from the Harvest Moon early this morning, sleepily gazing at the ghostly orange orb shedding its soft light on our blossoming garden. Along with celebrating the harvest moon, harvest has been our top priority so far this month, picking and eating fresh garden produce daily by the basket full. It’s so rewarding and humbling simultaneously, living off of the land, giving constant attention to our thriving plants, doting on those who prefer rainy days, exclaiming over a newly red tomato or a perfectly ripe zucchini. The nights into morning are beginning to cool off, and we will continue to harvest as much as we possibly can until the first frost kisses our garden. We pick more than we can eat, but what we don’t eat ourselves or give away, well, we have big plans…

Pickling and Canning

You can get one of my favorite pickle recipes here. I’ve been pickling our cucumbers, banana peppers, and green beans nonstop lately. I toss in garlic, peppers, and spices depending on the taste I’m going for with each batch.

I started using my new canner, a gift from my mom, on our plethora of produce from the garden. I’m still experimenting with it to perfect the technique. By the end of the season, we should be stocked up on homemade canned goods. If you decide you want to try canning, ALWAYS follow directions exactly according to the specific canner and recipes you’re using. Botulism is no joke.

Tomatoes

Fresh salsa with tomatoes, onions, and peppers from the garden? Hell yes. Here’s the recipe:

  • 4 Large Tomatoes
  • 1/3 cup Diced Poblano Pepper
  • 1/3 cup Diced Banana Pepper
  • 1/3 cup Diced Jalepeno Pepper
  • 2 Cloves Garlic
  • 1 tbsp Salt
  • Juice of 1 Lime
  • 1/4 cup White Vinegar

Core and dice tomatoes. Add tomatoes to a saucepan and bring to a boil. Boil gently for 10 minutes. Add peppers, garlic, salt, lime juice, and vinegar. Bring back to boil and boil gently for 10 additional minutes. Serve chilled.

Drying

With cooler nights and mornings here in the Springs, I’ve been clipping my herbs and hanging them upside down to dry. We’ve also been drying out a lot of the peppers from the garden. 

As for Everything Else…

We plan to produce flour from the red corn once it’s ready, and the quinoa and root veggies will be harvested in the fall. Plus, the pumpkins are starting to ripen just in time for the autumn equinox. The squash is picked and eaten daily, and everything else will be pickled, canned, or dried for use throughout the year. 

How have you celebrated the Harvest Moon?

Garden Compost

The garden is getting huge. In late spring, we planted tomatoes, zucchini, yellow squash, beets, carrots, pumpkins, watermelons, corn, okra, quinoa, beans, berries, onions, and a variety of peppers including purple cayenne, habanero, and jalepeno. The list goes on and on, and we just harvested our first zucchini! Shortly after we planted, I began composting using an old compost spinner from my landlord. (I’ve also created one in the past by drilling holes into a plastic outdoor trashcan). Compost can be a great additive to any garden, but it took some research to learn the best (and worst) things to add to my compost. Below is a guide on what I usually toss in there:

I make sure to NEVER add animal products or waste, oil, or charcoal. Being vegetarian, it’s easy to monitor what goes into my compost by keeping a big, airtight jar on the kitchen counter for food scraps. I just empty it into the spinner when it gets full. I also toss weeds and greenery in the spinner pretty often. It’s been so exciting to watch the garden take off, and I can’t wait to share more with you as the harvest continues!

Ice Infusions

While most of my herbs are loving the heat this summer, I’m using them to hydrate on these hot, dry days. After spending the day out in the sun nurturing the garden and clipping herbs, I’m in the mood for something cold and refreshing. I found a way to combine my cold craving with my garden goodies: infused ice cubes.

Just drop a few herb clippings and fruit of your choice in an ice cube tray filled with water, freeze, and pop a few into a glass of H2O. As the ice melts, the herbs and fruit start to infuse the water with amazing flavor. My favorite combinations are blackberry/rosemary and blueberry/mint. I’ve also been experimenting with herbal infused iced teas. Hydration is important, so be creative with it!

Floral Creamers

It’s wildflower season here in Colorado, and it’s unbelievably beautiful.

All of those gorgeous, colorful blooms and blossoms come and go so quickly, I had to capture them somehow. I’ve been creating some floral-based concoctions, and so far this is my favorite: floral scented creamer. This time of year, with the sun shining, birds singing, and adventure calling, it can be hard to stay focused, especially during those busy, early mornings. These vegan, sugarless rose petal, lavender, and orange blossom creamers are like a little morning oasis; a sweet summertime escape. Add them to coffee, tea, or perhaps a caffeine-free alternative, and start your day imagining yourself in the middle of a wildflower field.

Rose Petal Creamer

  • 2 cups Unsweetened Nut Milk of Your Choice
  • 2 tbsp Dried Rose Petals
  • 1 tsp Concentrated Rose Water
  • 1 tbsp Agave Nectar

Combine all ingredients in a saucepan and barely bring to a boil. Immediately remove from heat and let rest for ten minutes. Strain out rose petals and serve.

Lavender Vanilla Creamer

  • 2 cups Unsweetened Nut Milk of Your Choice
  • 2 tbsp Dried Lavender
  • 1 tsp Vanilla Extract
  • 1 tbsp Agave Nectar

Combine all ingredients in a saucepan and barely bring to a boil. Immediately remove from heat and let rest for ten minutes. Strain out dried lavender and serve.

Orange Blossom Creamer

  • 2 cups Unsweetened Nut Milk of Your Choice
  • 1 tbsp Dried Orange Peel
  • 1 tsp Concentrated Orange Blossom Water
  • 1 tbsp Agave Nectar

Combine all ingredients in a saucepan and barely bring to a boil. Immediately remove from heat and let rest for ten minutes. Strain out orange peel and serve.

Good morning, summertime!

Superfood Smoothie Bowls

With summertime just around the corner, you might find yourself dreaming of cold, sweet treats. I definitely do. Fortunately, there are ways to fulfill this desire while still being good to your body. My personal weakness this time of year: smoothie bowls. In fact, I’ve been packing mine with extra nutrients by adding superfoods to the ingredient list. Here are some of my favorite vegan superfood smoothie bowl recipes:

(I tend to toss stuff in while blending until I get the taste and consistency I want, so the measurements are super flexible).

Featured Superfood: Blueberries

Smoothie blend:

  • 1 cup Almond Milk
  • 1 cup Cashew Milk Yogurt
  • 1 Frozen Banana
  • 1/4 cup Frozen Blueberries
  • 1/4 cup Fresh Blueberries

Pictured topped with frozen raspberries, frozen sliced strawberries, blueberries, and dried lavender.

Featured Superfood: Spirulina

Smoothie blend:

  • 1 cup Almond Milk
  • 1 cup Cashew Milk Yogurt
  • 1 Frozen Banana
  • 1 tsp Spirulina Powder
  • 1/4 cup Frozen Blueberries

Pictured topped with sliced mango, fresh blueberries, chopped walnuts, and chia seeds.

Featured Superfood: Beets

Smoothie blend:

  • 1 cup Almond Milk
  • 1 cup Cashew Milk Yogurt
  • 1 Frozen Banana
  • 1/4 cup Chilled Diced Beets
  • 1/4 cup Frozen Strawberries

Pictured topped with coconut flakes, chia seeds, and sliced banana.

Featured Superfoods: Spinach and Avocado

Smoothie blend:

  • 1 cup Almond Milk
  • 1 cup Cashew Milk Yogurt
  • 1 Frozen Banana
  • 1/2 cup Fresh Spinach Leaves
  • 1/2  Sliced Avocado
  • 1/4 cup Sliced Kiwi

Pictured topped with sliced kiwi, fresh blueberries, chopped pistachios, ginger, and coconut flakes.

What are your favorite superfood-smoothie bowl combinations?