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Latest from the Blog

Broiled Pineapple

Broiled Pineapple with Mint

Food· Sweets

Hello Darlings! Yes, I know: two food posts in a row. Whoops. However, it is pineapple season and you may have noticed that there has been a pineapple lurking in the background in many of my kitchen photos. I wanted to use it before it became overripe, and as I happen to be in the possession of a very large…
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Roasted Root Vegetables

Meatless Monday: Roasted Root Vegetables

Food· Lunch and Dinner

Hello darlings! I am a big fan of making huge batches of things. For instance, I may have brought home a sixty-ear bag of sweet corn from the farm down the street this past summer. Twice. That being said, the following recipe will make a huge batch but is incredibly easy to halve, quarter, or divide by any other sized…
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New Years 2012

New Year, New Blog, New Resolutions

Uncategorized

Hello Darlings, It is 2013! I have decided that 2013 is the year that everything is going to come together. Quite frankly, I need a new outlook on life. I’ve been a bit of wandering soul since I graduated college in May of 2010, so essentially this blog is going to chronicle me figuring out what on earth I want…
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Welcome

Hi! I'm Kait, your resident Modern Hippie! I'm a holistic wellness enthusiast, certified yoga instructor, and dog mom to two very silly fluffs, Tinkerbelle and Meeko. With a passion for balance and sustainability with roots in herbalism, I'd love to share my healthy little corner of the planet with you and help you to curate your own! Read More…

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modhippiehabits

Holistic health and sustainability advocate, certified yoga instructor, dog mom to @tinkandmeek, and shameless plant hoarder! 🌱 Denver, CO 🏔

Kait • Modern Hippie Habits
Let’s make a citrus winter salad! 🍊Salad B Let’s make a citrus winter salad! 🍊Salad Base:5 Oz Spinach and Arugula Mix
1 Cup Red Cabbage, Roughly Chopped
1 Bunch Red Kale, Roughly Chopped
1/2 Cup Fennel Bulb, Thinly Sliced
1/4 Cup Fresh Dill, Roughly Chopped
1/4 Cup Mint Leaves, Roughly Chopped
2 Blood Oranges, Rind Removed, sliced.
1 Cara Cara Orange, Rind Removed, Sliced,
1 Naval Orange, Rind Removed, SlicedOptional Toppings: 2 Tbs Dried Cranberries, 1/4 Cup Pepitas, 2 Tbs Hemp HeartsDressing:Juice of 1 Meyer Lemon
Juice of 1/2 Orange
1/4 Cup Olive Oil
1 Tsp Spicy Brown Mustard
1 Garlic Clove, Finely MincedCitrus Winter Greens Salad Instructions:1. In a large bowl mix together your chopped greens and herbs- cabbage, kale, fennel, dill, and mint. I love adding aromatics like dill, mint, and fennel into salad mixtures, they create a depth of flavor and a brightness that pairs so well with the tart flavors of fresh citrus.2. Gently toss the chopped greens with the whole leaves of spinach and arugula.3. Half the sliced citrus and remove any remaining pith that is left over from removing the rind. (Psst.. don’t forget to save the citrus rinds! They make for amazing candied citrus!)4. To make the dressing add all ingredients into a lidded container (a mason jar is perfect for this!) and shake to combine.5. Fill your serving dish with complete greens mixture. Arrange citrus on top of the salad when ready to serve (this makes sure the greens stay fresh without the moisture from the citrus!), top with your dried fruit and seeds, and drizzle with the dressing!#salad #vegan #holistichealth #lowwaste #slowliving #urbanhomestead #citrus #healthylifestyle
I am SO excited to start planning my garden this y I am SO excited to start planning my garden this year! Today I’m headed to the garden center for the first time this year today, but to get an idea of what did well (and not so well!) last gardening season I was going through photos and videos of last summer’s garden! These are a few of my favorites!What are you looking forward to this coming garden season?#denver #gardening #slowliving #sustainability #urbangarden #urbanhomestead #gardeninspiration
Let’s make quick pickled radishes! I know the gr Let’s make quick pickled radishes! I know the groundhog saw his shadow, but I am SO ready for spring veggies that radishes are officially on my ‘I’m eating now to will them into season’ list!For Two Pints:
2 Bunches of Radishes, topped, tailed, and sliced thinly
1 Cup White Vinegar
1 Cup Water
2 Tsp Salt
2 Tsp Fennel Seed
1 Tsp Mustard Seed
1 Tsp Black Peppercorns
4 Cloves GarlicInstructions:
Bring vinegar, water, and salt to a boil in a small saucepan. Divide radish slices and spices between two pint jars and carefully pour hot brine over the packed jars to completely cover the radishes. Let cool and then store in the fridge for about four months, consume two weeks after opening!#pickle #lowwaste #zerowaste #slowliving #foodpreservation #recipes #urbanhomestead #sustainability #pickles
Let’s make beet hummus! ♥️Ingredients:1 Let’s make beet hummus! ♥️Ingredients:1 Can (1 heaping cup) Chickpeas
1/2 Cup Beets (I roasted mine)
1/4 Cup Olive Oil
2 Tbs Tahini
1 Tbs Tarragon (can sub dill or thyme)
1/2 Tsp Cumin
1/2 Tsp Smoked Paprika
2 Garlic Cloves
Zest of One Lemon
Juice of 1/2 of a Lemon
Large pinch of SaltInstructions:Add beets to a food processor until in small pieces. Add all of the rest of the ingredients into the processor and process until well combined. Slowly drizzle in olive oil until your desired consistency. This will keep in the fridge for about a week!#beets #recipe #veganrecipes #hummus #slowliving #lowwaste #sustainability #urbanhomestead
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