The Best All Natural and Organic Body Butters I’ve Ever Tried!

The Best All Natural and Organic Best Body Butters I've ever tried!

Oh my! Look what I just picked up at the Post Office! Arrived in perfect shape as well.

Thank you Dawn Watters for these wonderful body butters. I just tried the Cocoa Butter, all I can say is, YUM! My hands are silky smooth and smells just like chocolate!

I discovered these rich and creamy body butters through a friend of mine. She had posted on Facebook how amazing they were. She was not kidding!

If you want to know how to purchase, message me and I will happily let you know.

Tonight I am trying the Lavender Shea Butter. I’ll let you know what I think… 😉

Cocoa Butter UPDATE: I must share a great tip from my friend, Linda. You can use the Cocoa Butter on your lips like a gloss. Makes your lips feel so smooth! ~ I just tried it and she is so right!

Lavender Shea Butter UPDATE: Last night, after my shower, I slathered the Lavender Shea Butter all over. It was absolutely heavenly! So relaxing!

Now I’m kind of kicking myself for not trying the third scent… :o/

Wishing you all the best!

Vivian

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Roasted Tomato Soup (vegan)

Roasted Tomato Soup (vegan)

I went to my farmer’s market this past Sunday and what a bargain I got! A large box of gorgeous tomatoes for $5! I could not pass it up.

So, what do I do with this prize? First, I called up some friends to share. Doesn’t food always taste so much better when you share it? I think so!

Then, I headed home and thought about what I should make with such a find. Pico de Gallo, tomato sauce, tomato soup… Yum! I made Pico de Gallo Sunday night and this Roasted Tomato Soup tonight. It  turned out so rich and flavorful. I hope you enjoy it as much as Paul and I did.

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Roasted Tomato Soup
Serves 4

Ingredients
8 large fresh tomatoes (about 9 cups, cored and halved)
6 garlic cloves
2 bell peppers (red, yellow, orange) (cut in large pieces)
1 medium yellow onions (cut in 8th)
3 Tbsp grapeseed oil
1/8 tsp salt (to taste)
1/8 tsp freshly ground black pepper (to taste)
3 cups vegetable stock (low sodium)
1 Tbsp tomato paste
2 bay leaves
1/4 tsp thyme
1/4 tsp basil

Handful of chopped fresh basil or cilantro for garnish (optional).

Instructions
Preheat oven to 450F

In the soup pot, add the tomatoes, bell peppers, garlic cloves, onions, grapeseed oil, salt and pepper. Toss until vegetables are coated well.

Place the vegetables on a baking tray. Roast for 30-35 minutes, or until caramelized. Make sure you don’t burn them!

Remove the roasted vegetables from the oven and transfer along with any roasting juices into the pot. Turn the temperature to high, add 3 cups of the vegetable stock, tomato paste, bay leaves, thyme, and basil. Bring to a boil, reduce heat and simmer uncovered for 20-30 minutes, the liquid should reduced by about a quarter.

Discard bay leaves. (I’ve unfortunately forgotten this step a few times!)

Use an immersion blender to puree the soup until smooth. Season to taste with salt and freshly ground black pepper if needed.

Garnish in bowl with chopped fresh basil or cilantro. You can also top with some croutons. I served it with Ezekiel bread toast. I wanted to keep the meal simple.

I hope you are able to try this recipe and you enjoy it as well.

Wishing you all the best!

Vivian

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Show Your Vegan Pride!

Show Your Vegan Pride!

Welcome to my Etsy Shop, Three Beads in a Pod! It’s a great place to shop for funky vegan bracelets!

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Herbi Love Beaded Bracelet

I’m a Herbi! Are you? Proclaim your love for all living creatures with this unique bracelet.
Sized to fit comfortably at 8.5″

Vegan Pride! IMG_7140

Vegan Pride Beaded Bracelet

Show your vegan pride with this totally funky vegan beaded bracelet! Vibrant green glass beads will surround your wrist to highlight your vegan pride. Two proud purple elephants will add some whimsy.
Sized at 8.5″ to fit loosely and comfortably.

One Lucky Elephant One Lucky Elephant

One Lucky Elephant Beaded Bracelet

East meets West as this cloisonné and freshwater pearls accent one lucky elephant. Admirers will wonder if you just returned from Thailand!
Sized to fit comfortably at 8″.

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Whoo Whoo Whoo said the Three Little Owls Beaded Bracelet

Unique. Eye-catching. Totally Adorable!
This lovely “Whoo Whoo Whoo said the Three Little Owls” beaded stretch bracelet will definitely be a conversation piece. Perfect to accent your look for the day.

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Peace and Love Beaded Bracelet

Funky and Fun! Our Peace and Love turquoise bracelet is a show stopper.

Shout Out to My Vegan Hubby!

Shout Out to My Vegan Hubby!

My husband and I have been 100% Vegan (and high raw) since July 28, 2013.

What promted us to do this? Well, he has been a vegetarian for about 20 years, but an unhealthy one (his words.) At this time, I had been a vegetarian for about 1 year and was headed for the same unhealthy vegetarian status. 😦

One day we watched Fork Over Knives and Fat, Sick, and Nearly Dead and it finally clicked for us! We decided to become 100% Vegan and we would see what changes would transpire.

Paul had actually gone to the doctors for his usual appointment on July 26 and got his results on Monday. Not such good results. His bad cholesterol was really high. We were determined to work on our health for the next 12 weeks until his next doctor’s appointment.

His last doctors appointment, Friday, October 18th, we were really hoping for good results. Well, we sure did get them! His bad cholesterol dropped by 62 points!! He also lost 18 lbs.! His cholesterol levels are now in the normal range! No pills, all healthy vegan food! Yay!

Just thought I would share this victory. 🙂

If you are thinking about becoming vegan or raw, do it! Just do it! Your health will improve dramatically.

Wishing you all the best!
Vivian

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Vegan Shabbat Meal

Vegan Shabbat Meal

Vegan Shabbat Meal

Aaahhh… Shabbat. My absolute favorite day of the week. Before I became vegetarian my Shabbat meals where epic! Oh the dishes I would make…

Then I became a vegetarian, so they changed a bit. Now that I am vegan, NOW they seem to be a challenge some days.

Part of the reason I began this blog is to keep track of my recipes, especially for Shabbat. Coming up with creative and delicious meals, as a vegan, sometimes can be kind of difficult.

Perhaps, part of the reason is that I don’t like using tofu and way too many vegan recipes rely on that. I also need to cook low sodium, as low to none as possible. I want to keep Paul healthy! So, some days I struggle. I’m hoping this blog keeps me organized and makes life a little easier.

Menu for Friday, October 4, 2013

Simple Green Salad
Cannellini and Spinach Soup
Wild and Brown Rice
Stuffed Eggplant
Sautéed Spinach
Corn Salad
Dessert: Not sure yet.

I’ll post the recipes as soon as I can.

Thank you for stopping by. If you like what you’re reading, please follow me here and also subscribe to my YouTube and Facebook.

All the best and Shabbat Shalom!

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Vegan Biscuits and “Sausage” Gravy

Vegan Biscuits and “Sausage” Gravy

Vegan Biscuits and “Sausage” Gravy

Well… I thought temptation was going to be over for day 4 of my Raw Food Cleanse, but I was wrong.

Paul came home, after a very long day at work and sweetly requested my vegan biscuits and vegan “sausage” gravy. I could not refuse him.

Luckily, I was able to whip up this recipe in less than 20 minutes from start to finish!

This photo is not the best, but I thought I would post it regardless.

If you want to try a vegan biscuits and gravy, this is simple and fast. Hope you like it.

Wishing you all the best!

Quick Vegan Biscuits
Ingredients
2 cup whole-wheat flour
4 tsp baking powder
1/4 tsp salt
 (optional)
2 Tbsp brown or raw sugar
4 Tbsp vegan butter (cubed)
2/3 cups water

Instructions
Preheat the oven to 450 degrees fahrenheit

In a medium sized bowl mix together the flour, baking powder, salt, and sugar.
Using a fork, cube the vegan butter into the dry mixture.
Add the water and begin to mix until it becomes a ball of dough.
I place the dough on a wax piece of paper that I have lightly floured.
I flour the top of the ball of dough as well, then pat it down until it is about 1 inch think.
I don’t have biscuit cutters, so I used a glass, dipped it in some flour and cut my biscuits this way.
Place the biscuits on an ungreased cookie sheet and bake for 12 minutes.
Let the biscuits cool for a few minutes before serving.
Makes about 9 large biscuits.

I absolutely LOVE these with vegan “sausage” gravy.

Vegan “Sausage” Gravy
Ingredients
2 Tbsp grapeseed oil
1/2 lb. vegan sausage
1/4 cup chopped onions
1/2 cup whole-wheat flour
3 cups almond milk
 (or vegan milk of your choice)
1 cup water
1 tsp liquid smoke
1/4 tsp salt
 (optional)
1/2 tsp ground pepper
1/4 tsp poultry seasoning
1/4 tsp paprika
1/4 tsp parsley

Instructions
In a large frying pan, heat the grapeseed oil on medium to high heat. Sauté the onion for approximately 5 minutes, then add the vegan sausage. With a fork, separate the sausage, make sure it is in small pieces. Also, cook the onions until they are translucent.
Add the flour and cook until it is longer raw and you cannot see the flour any longer.
Add the almond milk and water and begin to whisk it well.
Add in the liquid smoke, salt, pepper, poultry seasoning, paprika, and parsley. Continue whisking, the gravy will start to thicken up. When it has reached the consistency that you like, it is ready!

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