Sunday, July 16, 2017

Personal Care Products

Don't be afraid to make some changes in your daily personal care products. Our skin absorbs everything, chemicals are toxic and cause disease. Here are some of my favorites!

Himalaya Botanique Complete Care Toothpaste
Everyday Value 365 French Milled Vegetable Glycerin Soap
Physicians Formula Organic Mascara
Organics Unrefined Virgin Coconut Oil ( I use this for my face cleanser, makeup remover, and body lotion)
Cornstarch, organic, as body powder
Nourish Organic Vanilla Almond Deoderant
Schmidts Bergamot Lime Deoderant
Baking Soda, Bobs Red Mill, aluminum free, (2 Tbsp dissolved in 26 oz. warm water to wash my hair)
Apple Cider Vinegar, Braggs Organic, (2 Tbsp in 26 oz. warm water as a final rinse for my hair)

*Shea Moisture and Nubian make some safe and clean products too, soap, body wash, shampoo and lotion. Their African Black soap is great!

**Make sure to read the ingredients before you buy anything! This is your health we are talking about!**

Sunday, June 11, 2017

Brooklyn House Restaurant

Brooklyn House Restaurant
This is the most difficult post I’ve ever had to write.
On Thursday June 29th, we will serve our last dinner and close our doors for good.
Of course, there have been a multitude of factors adding up over the years to bring us to this decision. Ultimately, though, it came down to the fact that I am ready to start my family and it is clear that I cannot possibly run this restaurant and raise a child. Both commitments are too great, and at this point, I’m choosing family.
This breaks my heart because I had hoped that I could do both. This house has been so much more than a restaurant and this crew has been so much more than a group of co-workers. We all wanted to raise our families here together, and with all of you. The learning and growing, the caring and communion we have shared has been extraordinary. We are deeply proud of what we’ve done and we wish we could do more. Unfortunately, we are giving all we have to give and it isn’t nearly enough. As frustrating and disappointing as it is, we are finally ready to let go.
I have already told a few people who are near and dear to The BH, and this is essentially what I’ve told them:
It would have made all rational and financial sense to close when the fire happened, but we just couldn’t....
because of the intensity of devotion from our customers;
because of the overwhelmingly positive and specific feedback from people in all walks of life;
because of the gratitude from our local farmers, artisans and purveyors;
because of the resources we provided to doctors and patients from around the world;
because of the joy we brought to families who could finally eat out together;
because of the ecstasy people felt when they had their first meal in a restaurant without getting sick or being treated like a burden, or their first meal out in however many years…
What I am struggling to convey is that we really did try to stick it out for you folks because we are acutely aware of what we have meant to so many of you. We know because you have told us why you love us and showed us by coming in regularly. It has been exhilarating and sincerely amazing, a ton of fun and very informative.
If it weren’t for these few key things that have added up over the years, if I were five years younger, if we had gotten this popular a little bit sooner….maybe I wouldn’t be writing this.
But they did, and I’m not, and we didn’t…so I am.
And I am so so so sorry.
We have all our fingers and toes crossed for a new restaurant from Matt Wells, the incredible chef who is the one and only reason this place was ever possible. Stay tuned for more on that in the coming months. And if something does happen, please support it and let it stand on its own two feet rather than comparing it to The BH.
Please come see us in these next couple weeks if you can.
We want to say goodbye.

Saturday, June 10, 2017

Flourless Pizza

Low-Carb Pizza
Recipe type: Main Dish
This flourless, naturally gluten-free pizza is loved by MANY--even the gluten-full folks! The crust is made from eggs and cheese. You have to try it to believe it. You will never miss pizza again! Super filling, too, so a little goes a long way.
Crust Ingredients
  • 4 ounces cream cheese, softened
  • 2 eggs
  • ¼ cup Parmesan cheese
  • ½ tsp pizza seasoning
  • 8 ounces (2 cups) mozzarella cheese, shredded
Topping Ingredients
  • ⅓ cup (or slightly more, per preference) pizza sauce (I use Ragu traditional pizza sauce)
  • 4 ounces (1 cup) mozzarella cheese, shredded
  • Assorted toppings of preference: pepperoni, ham, sausage, bacon, ground beef, mushrooms, green peppers, etc. (I recommend precooking any toppings slightly to ensure much less fat/“liquid” to prevent a soggy crust.)
  1. Preheat oven to 375 degrees. Grease 9 x 13 glass baking dish (metal does not work well; crust will stick) and line with parchment paper.
  2. For crust, in medium bowl, whisk cream cheese until smooth and creamy. Whisk in eggs until mixture is well-blended and smooth. Add the Parmesan cheese and seasonings. Stir in mozzarella until completely moistened. Spread mixture evenly over parchment paper.
  3. Bake at 375 degrees for about 20 minutes, until evenly browned, but not too dark. Let cool for a few minutes on a wire rack. When slightly cool, I “cheat” and lift the crust using the parchment paper and place all in the freezer for about 30 minutes until completely cooled. If you have plenty of time, you can cool the crust on the counter and then leave in the refrigerator for several hours uncovered. The goal is for the crust to dry out enough that it will be crispy/chewy and you can pick up with your hands.
  4. Once cooled, remove parchment paper and place crust back in same pan (which is adequately greased from before—I even wipe it out a bit with a paper towel). Spread crust with pizza sauce, then cheese (even if you love cheese, do not add more than one cup as the crust is almost entirely made of cheese), and then toppings of your choice.
  5. Bake at 375 degrees for about 15 - 20 minutes or until toppings are bubbly and look right. Let stand a few minutes before cutting. Makes about 8 servings and can be frozen for later eating.

GF Jules

Hanging with my gluten-free besties at the #GFBloggerRetreat is so amazing! & so are the gluten-free products we get to try and report back to you on!
I scored big-time with this AUDREY color from sponsor Red Apple Lipstick! It's so smooth and creamy, plus no petroleum, no animal bits, no gluten, dairy, corn, harsh chemicals or GMOs. Made in small batches and made with sensitive AND discerning ladies like us in mind.
Their whole makeup line is amazing. I'm just diving in - can't wait to try the Mermaid Lagoon rockin blue eye shadow next!
Do you use gluten-free cosmetics? Want to know more about whether you should? Check out this article:

Gluten Intolerance Group Recipe

Smoothies are great in the morning for breakfast and also a wonderful fun afternoon snack. The combination of flavors is endless. Be creative and come up with something new this summer.  Did you know you can turn your favorite smoothie into a frozen treat? Mix up your smoothie and pour into a popsicle mold!
Strawberry Banana
1 cup vanilla or flavored yogurt
½ – 1 cup milk
½ cup frozen strawberries*
½ cup fresh peeled banana
2 tbsp. sugar
Raspberry Orange
1 cup vanilla or flavored yogurt
½ – 1 cup milk
½ cup frozen raspberries*
½ cup fresh peeled orange
2 tbsp. sugar
Peach Mango Banana
1 cup vanilla or flavored yogurt
½ – 1 cup milk
½ cup frozen peaches and mangos
½ cup fresh peeled banana
2 tbsp. sugar
1 fresh peeled banana
1 cup frozen blueberries*
½ cup milk
½ cup ice
1 tbsp. honey or sugar
Kiwi Strawberry
1 cup vanilla or flavored yogurt
½ – 1 cup milk
½ cup frozen strawberries*
½ cup fresh peeled kiwi
2 tbsp. sugar
Spinach Banana
1 cup vanilla or flavored yogurt
½ – 1 cup milk
½ cup frozen or 1 handful fresh spinach
1 whole fresh peeled banana
2 tbsp. sugar
*If using fresh berries add ½ – 1 cup ice if needed.
Add all ingredients except sugar to blender and blend until smooth. Add part of sugar, blend, taste, and add rest of sugar if desired.

Monday, November 14, 2016

Thanksgiving Tasting

Thanksgiving Tasting! This Wednesday! 10:00am! This is your last chance to sample our Thanksgiving pies and rolls before committing to a special order. Tasting begins at 10:00am and lasts as long as our supplies do. In addition to pies and rolls, we will have two versions of our stuffing mix to sample, one meat and one vegetarian. We cannot wait to see you!

Wednesday, October 12, 2016

Pumpkin Praline Bars

Pumpkin Praline Bars (Grain-Free, Dairy-Free)
Yield: 9 bars
Recipe courtesy of Everyday Grain-Free Baking
  1. Preheat oven to 350°F. Lightly oil an 8x8-inch baking dish; set aside.
  2. For the pumpkin bars: In a small bowl, combine the almond flour, coconut flour, baking soda and salt. Set aside.
  3. In a large mixing bowl, add the pumpkin, honey, eggs, pumpkin pie spice and vanilla. Whisk until well combined.
  4. Add the dry ingredients to the wet and continue whisking until thoroughly combined. Add the batter to the prepared baking dish and use an offset spatula to even out the top.
  5. For the pecan topping: In a small bowl, whisk together the melted coconut oil, honey and cinnamon. Add the pecan pieces and toss well to coat.
  6. Sprinkle the pecan topping evenly across the top of the pumpkin bar batter, making sure to gently press it into the batter a bit.
  7. Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean. Allow to cool before cutting into bars. Enjoy!
- The Nourishing Home