Morning and Evening Routines

How do you start and end your day? It’s so easy to snooze a few more minutes, or go to bed staring at a screen. As a counselor, it’s important for me to be present and focused with my clients, and my night and morning routines have a huge impact on my mindset for the day ahead. Let’s try to be more purposeful in the mornings and evenings by starting and ending the day with mindfulness and self-care. Here’s what’s on the schedule:

Morning Routine

Make Your Bed

Brush and Floss

Drink Warm Lemon Water

Morning Yoga Sequence

Meditation & Intention Setting

Healthy Breakfast

Making the bed is the perfect way to start the day off with intention and purpose. It’s also important to stretch and nourish the mind, body, and soul in the morning to feel refreshed and rejuvenated all day long. I love starting my day with a short yoga sequence, walk, or bike ride. Warm lemon water and a good breakfast, such as chia seed pudding, oatmeal, or avocado toast can help maintain focus and energy throughout the morning.

Evening Routine

Shower & Salt Scrub

Journal

Drink Chamomile Tea

Lavender Oil in Diffuser

Bed Yoga

Read

With colder weather on its way, my skin is in constant need of my tea tree lavender scrub. I’ll be using it everyyy night this winter. Journaling and reflecting on the day, warm chamomile tea, and the soothing smell of lavender can help keep the mind calm and quiet at night. As for the body, there are lots of easy, gentle yoga sequences that can be done right before (and in) bed. And rather than trying to relax with the glaring light from a phone, TV, or laptop, how about opting to fall asleep with a good book! The perfect way to end the day. Ahhhhh.

The light within me honors the light within you.

Autumn Lattes

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?

Rosemary Peach Jam

Rosemary. Such an amazing smell, and the heat-loving plant does so well in the summer, but the aroma usually takes my mind to colder seasons. Not anymore. I found a way to combine this savory herb with summer’s yummiest gift, peaches. I started making and canning jams last year, and they are always a favorite among my family and friends. Here is a recipe for rosemary peach jam, the best of both worlds:

  • 2 cups Peaches, Diced
  • 2 cups Stevia or Other Dry Sweetener
  • 2 tbsp Fresh Rosemary Sprigs
  • Champagne or Sparkling Wine

Combine the peaches and sugar in a saucepan and bring to a gentle boil over medium heat. Add a splash of the champagne while stirring frequently (I also add a little pectin if it’s not quite the consistency I want). Remove from heat when jam sets (scoop some up with a spoon and allow to cool slightly to test), carefully remove rosemary sprigs (optional) and pour into mason jars when almost cool.

Any healthy baked good recipes out there that you would serve with this jam?

Basil Pesto

Earlier this summer, my basil plants were looking super sad. I even thought they were done for good at one point. I tried altering my watering schedule, but to no avail. Then, one day, out of the blue, they were huge! I still have no idea what changed, but they are thriving now, and every time I clip them they basically grow back overnight. So what do I make with my new abundance of basil? Pesto, (what else?) and lots of it. This week I made my favorite pizza dough recipe, smothered it in this pesto, and added some fresh mozzarella and banana peppers from the garden. It’s so satisfying to create and cook with produce you’ve grown and nurtured yourself, and this pesto recipe is one of my favorites. Get it below:

  • 2 cups Fresh Basil
  • 2 Cloves Garlic
  • 1/3 cup Pine Nuts
  • 1/3 cup Parmesan Cheese (or vegan alternative)
  • 1/3 cup Olive Oil
  • Salt and Pepper to Taste

Combine all ingredients in a food processor, and that’s it! Pesto. 

Part three, coming up!

Fresh Dill Pickles

I made this recipe using fresh dill from my herb garden and pickling cucumbers from the farmer’s market in Old Colorado City, just outside of the Springs. (We have a few cucumber plants in the garden, but they haven’t produced quite yet). I plan to can a bunch of pickles when we harvest our cucumbers later this season, but for now I just popped the jars in the fridge knowing they’ll get eaten up in no time. The recipe is pretty simple:

  • 1 lb Cucumbers, Sliced, Halved, or Quartered
  • 1 cup White Vinegar
  • 1 tbsp Apple Cider Vinegar
  • 1 cup Water
  • 2 tbsp Salt
  • 1 tbsp Sugar
  • 2 tbsp Fresh Dill
  • 1 tbsp Pickling Spices or Dill Seeds

-Bring the water, vinegar, salt, and sugar to a boil, stirring just until the sugar dissolves. Remove from heat.

-Loosely pack sterilized mason jars with cucumbers.

-Drop in fresh dill and spices.

-Fill remaining jar space with warm vinegar mixture.

-Cover with lid and refrigerate for up to a month. (Refrigerate for a few hours before opening for best taste).

More to come from the fresh herb series, and look out for some canning chronicles and recipes coming to the blog this fall!

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!

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?