Oh hello floral ice cubes! 🧊 🌸
Tips for marigolds:
🌼 Put flowers in upside down to get them completely wet as they fill.
🌼 Pour water 3/4 of the way full and freeze then top off the rest of the ice cube to fully encase flower.
For the Violets:
🌸 Cut violets with stem still on.
🌸 Thread the stem through the ice cubes to keep flower in place.
🌸 Submerge ice cube tray while closed until no bubbles come out to keep flower on the outside of the ice so you can still see it!
#asmr #asmrcommunity #asmrsounds #asmrfood #mocktails #sobercurious #sustainability #mocktail #wellness #slowliving #urbanhomestead #denver #icecube #icecubes #cottagecore #garnish
original sound - Kait
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I love a cottage cheese toast, and when I am already meal prepping with beets, I will always use leftovers to blend! 1 Cup Cottage Cheese 1/2 Cup Roasted Beets* If you are roasting your own beets you'll need a drizzle of olive oil. 1 Tsp Seasoning I used a mixture of equal parts powdered thyme, basil, and rosemary. Salt and Pepper to taste Microgreens Optional If you need to roast beets: Preheat the oven to 375º F, chop the beets into inch-long sections, drizzle with oil and toss well. Roast in the oven for 40 minutes, stirring to toss at the halfway point. Wait for them to cool completely before use.
For the Toast: In a food processor combine cottage cheese, roasted beets, and seasoning. Blend until completely smooth- about three minutes.
You can use a spoon to spread, but if you’re piping the mixture, add to a reusable piping bag with a round piping tip.
Toast your bread slices, then pipe the mixture onto the bread slices. Top with beet micro greens!
#lowwaste #slowliving #highprotein #toast #vegetarian #valentinesday #breakfast #urbanhomestead #Denver
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·4d ago I have finally perfected a deep red beet bread! Ingredients 3 Cups AllPurpose Flour 3 Beets (Will need one cup mashed) 2/3 Cup Milk (I used whole) 2 Tbsp Orange Zest 2 Tsp Yeast 1 Tsp Sugar 1 Tsp Salt Instructions Scrub three small beets thoroughly. Place them in a small saucepan of cold water and bring to a boil. Boil the beets until a fork can pass through them easily. About 20 minutes.
Let the beets cool enough to handle and then remove the skins. Then mash. Measure out one cup and set aside.
In a saucepan gently heat the milk to a warm temperature- not hot! Stir in the sugar, then add yeast and let it bloom until foamy. About ten minutes.
Add the flour, salt, one cup of beets, and the bloomed yeast and milk mixture into the bowl of a stand mixer. Knead for ten minutes.
Pull the dough ball out and knead by hand for 2-3 minutes, and then shape into a ball and pop back into the bowl to rise in a warm place for 45 minutes.
Oil a Dutch oven to prep for the bread.
Punch down the risen dough and knead again for 5 minutes to redistribute the yeast.
Transfer to the Dutch oven (@Le Creuset ) and let rise for an additional 45 minutes to an hour until the dough has doubled in volume.
Preheat the oven to 350º and bake the bread, lid on, for 30 minutes. Remove from oven and let cool, lid on (so it continues to bake) before cutting into it. (Note: in my video I cut into the bread while still hot, so you can see the center of the bread is a bit dense! I was being impatient and not wanting to lose the natural light- so do as I say, not what I do for the perfect bread!) #valentinesday #beetbread #BreadRecipe #bread #slowliving #lowwaste #vegetarian #urbanhomestead #fromscratch #Denver
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·5d ago Red Wine Pasta! 2.5 Cups Flour 00 Preferred. White flour is necessary for color. 1 Cup Red Wine I used Malbec, any red wine works! 3 Whole Eggs 1 Tsp Salt In a small saucepan on medium heat, reduce the red wine by half, stirring frequently. This should take about 15 minutes. Let cool.
Crack three whole eggs into a bowl and add the cooled wine reduction. Whisk until fully incorporated.
Mix the flour and salt together and then pour onto a countertop or cutting board and create a well with your fingers large enough to hold the entire egg mixture.
Pour the pink egg mixture into your flour well and then slowly incorporate the sides of the well into the mixture using a fork. Once the liquid is no longer runny switch to using your hands and continue to knead until the dough is smooth, soft, and bounces back when you press it with your finger. About ten minutes.
Cover and let rest in a refrigerator for 30 minutes.
Now that your dough is ready to go you can shape it into whatever you’d like. Once your pasta is ready you can cook as-is for about three minutes or until al dente. Or you can freeze! To freeze dry out your pasta on a pasta drying rack until it is easy to handle and then transfer to airtight containers for up to three months. #Pasta #fromscratch #vegetarian #lowwaste #slowliving #valentinesday #healthyeating #pastarecipe #Denver
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·6d ago Hibiscus Rose Limeade Mocktail 🌺 🥀 🍋 For two Mocktails: 2 Cups Water, plus extra for swirling 1/4 Cup Lime Juice 1 Tbs Honey 1 Tbs Hibiscus Flower 1 Tsp Rose Petals* Sparkling Water Optional: 2 Tbs Sugar for the Rim *Make sure you use culinary/organic rose petals. Saved petals from floral bouquets are often coated and covered in pesticides! My petals are harvested from my backyard! Preheat your teapot by swirling hot water around it then combine hibiscus and rose petals in a tea strainer and pour 2 cups of boiling water that has left to cool for about a minute (you don’t want to scorch the petals!) Let steep for 7 minutes. While tea is still hot stir in honey (this is mildly sweet- do a quick taste test and add in more honey if you prefer it sweeter!) let cool and then add lime juice. Pour over ice and top with sparkling water. Enjoy! ✨ #mocktails #sobercurious #sustainability #mocktail #wellness #slowliving #urbanhomestead #denver #mocktailrecipe #citrus #citrusrecipes #hearthealthy #immuneboost #mocktailsandcocktails #soberwomen #hibiscus #recipe
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·2-7I am not the best at breakfast and this new year it is a goal to be better So I am partnering either New Chaper! #ad If you know me, you know that I love to eat but am very much so not a morning person. My mornings are full of homestead chores and so I usually just grab my lemon water and a @newchapter ’s Every Woman’s One Daily Multivitamin and start work! Now, New Chapter’s Every Woman’s Multi is packed with 20+ fermented nutrients that work with your body for immune, cellular energy, stress & beauty support. Lots of great benefits in a small package- perfect for empowering yourself in wellness. However with my New Year New Me resolution, I’ll pair that powerhouse tablet with a quick, protein-rich breakfast. I defrosted a tablespoon of this summer’s basil pesto and mixed it with cottage cheese. Spread that on toast and top with pea shoots or micro greens and you have a breakfast that is both delicious and satiating! Start your New Chapter today! #WisdomofNatureDecember #Sponsored
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·2-6Let’s preserve kiwi! 🥝 🥝 Tip: not a fan of kiwi skin because of the fuzz? You can use a sharp knife or a wet towel to scrape it off before use! 💨 Dehydrating: For slices: cut into relatively thick slices (about 1/4 inch thick) and arrange on a dehydrator tray. Dehydrate at 135° for 8-10 hours or until they are no longer soft when you press them between your fingers. For Fruit Leather: Purée kiwi with or without added herbs. Strain about 1/3 of the liquid out and pour onto lined dehydrator sheets. Smooth into a square and dehydrate at 135° until pliable but no longer sticky to the touch. For the skins: dehydrate until skins snap. - For an oven: use lined baking sheets and set to your lowest possible temperature. Your baking time will vary greatly based on temperature and thickness, but flipping often and opening the oven to release steam will help speed up the process. 🧊 Freezing: I only froze kiwi juice, but you can freeze the purée as well! Because of the high natural sugar content these ice cubes will be sticky even when completely frozen. 🥝 Kiwi-Basil Jam with Lemon (for waterbath canning) 3 Pounds Kiwi, Skins Removed 3 Cups Sugar* 1 Lemon, Zested and Skin Removed 1 Large Sprig Basil (6-8 Leaves) * If you’re not canning, feel free to reduce sugar content to your liking! Add kiwi, lemon, zest, and sugar into a sauce pan and bring to a simmer for 5-10 minutes or until kiwi and lemon start to fall apart. You can leave this as chunky or smooth as you like. (For a uniform texture you can blend it!) Add in basil and continue to simmer until jam is to your thickness preference. I went for about 20 extra minutes. You can test thickness by taking a spoonful and popping it into the freezer for five minutes! Remove from heat, transfer to jars, and enjoy! If you’re waterbath canning, process for ten minutes. #eattherainbow #citrus #urbanhomestead #recipes #jam #lowwaste #zerowaste #slowliving #sustainability #foodwaste #immunityboost #denver #lowwasteliving #kiwi
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·2-5Dehydrated spiral garnishes! 🍋 Dehydrate at 130° or on your oven’s lowest temperature until completely dry -they should be able to slide off the dowel. #lowwaste #slowliving #foodwaste #sustainability #mocktails #mocktail #garnish #dehydratedfood #urbanhomestead #sobercurious #healthylifestyle #citrus
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·2-3Let’s preserve some ginger! ✨ My eyes were a bit too big for my stomach when I grabbed multiple boxes of organic ginger, so let’s preserve what I haven’t used! Frozen Ginger: Chop into slices, freeze overnight in a single layer and then transfer into your storage container (I’m using a @Stasher ) Dehydrated Ginger: Slice thinly and dehydrate on the vegetable setting for 8-10 hours or until it easily breaks apart. (This can also be done in the oven 1-2 hours on the lowest setting.) Chop into chunks for tea or use a food processor or spice grinder to make ginger powder. I use an @excaliburdehydrator Pickled Ginger: Peel your ginger, then use a vegetable peeler to finely slice. For a half pint, combine one half cup apple cider vinegar, one half cup water, one tablespoon of honey, and one teaspoon of salt in a saucepan. Bring to a boil and then pour over ginger slices. Allow to cook at room temperature and then refrigerate overnight! This will store for about 6 months in the fridge. #ginger #foodpreservation #urbanhomestead #lowwaste #zerowaste #foodwaste #slowliving #recipe #lowwasteliving
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·1-31Parsnip and Carrot Pickles! 1 C Parsnip, Sliced into Batons 1 C Carrot, Sliced into Batons 1 C Apple Cider Vinegar 1 C Water 1 Tbsp Salt 1.5 Tsp Sugar 2 Sprigs Rosemary 2 2” Slices Ginger Root about 2”x 1/4” thick 4 Cloves Garlic 1 Tsp Black Peppercorns In a small sauce pan on medium heat combine water, apple cider vinegar, salt, and sugar. Bring to a boil and reduce heat to low and stir until all solids have dissolved.
Peel the parsnips and cut off the top and very end. Slice into medallions then into batons. Place into a small bowl. Repeat the process with the carrots, but you don’t have to peel carrots if you don’t want to!
Add the carrots to the parsnips and toss well so as they’re dropped into the jars they are already combined!
Add half each of the rosemary, ginger, garlic, and black pepper into two jars.
Pack the remainder of the space in the jar with the carrot and parsnip batons.
Pour the still hot brine to fill up each jar. And add a lid to each. Give a good shake and then let cool completely before popping into the fridge. Let sit at least two hours but ideally a minimum of 24 to let the brine pickle your veggies. Store in the fridge for up to three months.
#pickle #picklerecipe #parsnip #lowwasteliving #lowwaste #urbanhomestead #recipe #healthyeating #veganrecipe #vegetarian
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