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modhippiehabits

Holistic health • Sustainability • Food Preservation • Gardening • Adventure • ✨ Denver, CO 🏔
Kait@ModernHippieHabits.com

Summer calls for floral flavors and now that fresh Summer calls for floral flavors and now that fresh, organic lavender is popping up at the farmers’ market, I wanted to restock my DIY Herbes de Provence Seasoning! 

Reminder: if you’re using fresh lavender, give it a good wash and either hang to dry or dehydrate on the herbs setting before using- we want this to last, so all ingredients need to be DRY dry!

Herbes de Provence Seasoning Ingredients: (Yield: About 1/2 Cup)

2 Tbs Oregano
2 Tbs Lavender
1 Tbs Savory
1 Tbs Marjoram
3 Tsp Thyme
2 Tsp Fennel Seeds

Combine all ingredients then store in an airtight container. Best within six months (lavender tends to lose its flavor after then!)

📸 : @beckyduffyhill.creative 

#BulkSpices #urbanhomestead #lowwaste #slowliving
Classic Basil Pesto! • Comment Pesto for the link Classic Basil Pesto! • Comment Pesto for the link to the recipe plus tips and tricks to be DMed to you!

Ingredients:
2 Cups Basil, Packed
1/2 Cup Olive Oil
1/2 Cup Parmesan
1/2 Cup Pine Nuts
2 Cloves Garlic
1/2 Tsp Sea Salt
Add all ingredients into a food processor and pulse until desired consistency!

Cover photo: @beckyduffyhill.creative 

#recipe #asmr #slowliving #urbanhomestead
A fresh aloe leaf is great for a burn, but messy! A fresh aloe leaf is great for a burn, but messy! Making your own gel, and freezing it, makes using the gel SO much easier!

Comment ‘aloe gel’ to get the blog post with tips, tricks, the science behind aloe and why it works, plus storage options sent to your DMs!

DIY Aloe Gel Method:

Break down the aloe leaves by slicing into chunks and removing the spines.

To remove the yellow latex sap, soak in a bowl of cold, clean water for a minimum of thirty minutes, but preferably overnight. The water should turn pale yellow.

Scrape the aloe’s mucilage (gel) from each leaf and into a heavy-bottomed bowl. Use a stick blender (mine is a @mychefman ) or hand mixer to blend until smooth. It will create lots of bubbles and *possibly* turn pink- this is perfectly normal!

Let the bubbles subside then move to an airtight container and store in the fridge for up to a week. I prefer to make popsicles- use ice cube molds and popsicle sticks to make aloe popsicles. Store in an airtight container in the freezer for up to 6 months.

Cover Photo: @beckyduffyhill.creative 

#lowwaste #slowliving #urbanhomestead #sunburn
This snap pea and herb couscous dish is a fun spin This snap pea and herb couscous dish is a fun spin on a summer pasta salad. Comment ‘couscous salad’ for the recipe with tips, tricks, and sourcing to be sent to your DMs!

The star of the show here though are summer flavors- sugar snap peas, mint, parsley, and basil pair well with lemon and shallots.

Ingredients
2 Cups Snap Peas
1.5 Cups Couscous Pearls*
1.5 Cups Water
1/3 Cup Basil Leaves
1/3 Cup Parsley Leaves
1/3 Cup Mint Leaves
1/4 Cup Olive Oil
1 Lemon Juice and Zest
1 Small Shallot Minced
2 Cloves Garlic Finely Minced
1 Tsp Sea Salt
1/2 Tsp Sumac (Optional)
1/4 Cup Feta Crumbles (Optional)

*I’m using the tri-colored couscous pearls from @bobsredmill !

Method

Cook pearl couscous in a pan on the stove or use a rice cooker. Using either method you’ll combine the couscous, water, and salt and then either press start on the rice cooker or bring the water to a boil and cook for 9-11 minutes until al dente.

Tip: While it is not necessary, I recommend rinsing your couscous before cooking.

Prep the peas- remove the blossom end and peel off the string that runs the length of the pod. Then cut each snap diagonally into three sections.

Remove herb stems, and finely mince the leaves.

Using a bowl large enough for all of the ingredients, prep the dressing. Add the lemon juice and zest, olive oil, shallot, and garlic into the bowl and whisk well to combine.

Add the still-warm couscous, chopped peas, minced herbs, sumac, and, if using, the feta into the large bowl with the prepped dressing.

Toss well to combine! You can serve warm or chilled.

Store the Snap Pea and Herb Couscous Salad in an airtight container in the fridge for up to five days.

Cover Photo: @beckyduffyhill.creative 

#urbanhomestead #eattherainbow #slowliving #lowwaste
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