Enchantment Learning & Living Blog

Welcome to Enchantment Learning & Living, the inspirational space where I write about the simple pleasures, radical self-care, and everyday magic that make life delicious.

Dried Apples

September 23, 2014

I am sitting at my writing desk, crafting my next blog post, and enjoying the autumnal scent wafting from my kitchen: apples baking in my oven. Apple slices dusted with cinnamon drying in my oven, to be exact. I wish this scent could be bottled because if it was, I would wear it as perfume; it has the tangy sweetness of apple cider and rich earth, with the spicy heat of cinnamon. My mouth is watering with the knowledge that in just a few short hours, I will be able to pull these apples from my oven and enjoy these dried morsels resembling fruit chips as a mid-afternoon snack (naturally with a cup of autumn harvest tea).

When I was younger, my family had a dehydrator that we would use to make beef jerky and these dried apple slices. This time of year, I find myself longing for those dried apples; they are a perfect grab-n-go snack or an ingredient that can enhance everything from a tea blend to cocktails to salads. They are also a good way to preserve apples when you find yourself with more than you can eat. But alas, I have no dehydrator. This lack makes me get creative, and I've found I can get these same dried apples by using my oven. The crisper you want your apple slices, the longer you keep them in the oven.

Feel free to dry as many or as few apples as you would like for this recipe. As a general rule of thumb, I don't work with less than two apples at a time, but you can dry as many as six in the oven at a time. I don't skin or core my apples; the skin provides healthy nutrients and not coring the apples leaves a pretty star shaped center. It's best to make this recipe when you can spend several hours at home. The prep is under ten minutes but then you need to let the apples slow bake in the oven for a couple hours to dry out. The cinnamon here is optional, but a great addition if you want the full flavors of fall.

Ingredients:

2 large apples (at least)

cinnamon for dusting (optional)

Preheat over 200 degrees. Slice apples about 1/8 inch thick. Lay slices on a baking pan lined with parchment paper. Dust with cinnamon if desired. Place pans in oven and let cook for at least two hours (the longer they are in the over, the crispier they get). Remove from heat and let cool completely before storing in an airtight container. Stores for one week on the kitchen counter or up to a month if in the fridge. Makes approximately one cup of dried apples. Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

DIY Ironing Spray Starch

September 15, 2014

I will be the first to admit that ironing is not always on my list of priorities. As much as I love cleaning my house (and yes, I really *do* love it!), ironing is one of those things I always put off...so much so that I think I've only ever used my ironing board and iron maybe a dozen times in the past few years and only in dire need.

Cut to me with a pile of dresses--absolutely adorable dresses, mind you--that I wanted to wear but hadn't because (you guessed it) they need to be ironed. My default excuse was that I didn't have any starch to iron out all the wrinkles and smooth out the pleats of my clothes. Then one day I bit the bullet and commit to an afternoon of ironing so that I could finally wear those dresses. I even learned how to make my own spray starch so I wouldn't be tempted to put off my chore with my go-to excuse.

Now here I am with a closet full of well-ironed clothes and a new addiction blooming: ironing! Yes, it's true, I've fallen in love with the soothing routine and all because of making my own starch. It is a simple mixture of cornstarch and water, but there is something about mixing up a batch (way cheaper and eco-friendlier than anything you'll get in the store) and spraying it across my wrinkled dresses feels so right. Now I can't stop myself.

And you should try it too. All you need is a clean empty spray bottle and cornstarch, and you've got yourself a household miracle. If you want a heavier starch, use more cornstarch--less, use less. Use cold water here to keep cornstarch from clumping.

Ingredients:

Heaping tablespoon cornstarch

1 pint cold water

Add ingredients to an empty spray bottle and shake well until cornstarch dissolves. Store in fridge. Shake well before each use. Enjoy wrinkle free clothes!

Tuna-less Mason Jar Nicoise Salad Recipe

September 10, 2014

One of my favorite all time lunches is a well prepared Nicoise salad; it is elegant and well balanced, full of good-for-you fats, proteins, and veggies that leave you feeling light and energized. Naturally, I set about figuring out how to transfer this dish into a quick mason jar meal for when I'm on the go.

I made my version tuna-less because I often prefer vegetarian lunches. You can, however, feel free to add tuna if you so wish. After trial and error, I found that cherry tomatoes work best in this salad because they hold up better if you like to make your mason jar meals ahead of time like I do. But if you are making your salad the morning of, chopped tomatoes, pictured here, work just as well.

Ingredients:

2 cups boiled small potatoes, halved

2 cups chopped green beans

1 cup chopped radishes (about 8 big radishes)

1 cup kalamata olives

2 tomatoes, cut into chunks or 1 cup cherry tomatoes, left whole

4 hard-boiled eggs, cut into quarters

1/2 cup apple cider vinegar

1/2 cup extra virgin olive oil

1 heaping tablespoon Dijon mustard

Combine vinegar, oil, and mustard in a mason jar and shake until combined. Then divide this dressing between 4 mason jars. Starting with the potatoes, evenly layer ingredients into each jar in the order they appear on the ingredient list. Store in the fridge. To serve, simply shake the jar until dressing coats all layers and enjoy! Makes 4 servings.

A Celebration of Kitchen Magic in 5 Flash Essays!

September 8, 2014

There is something almost ephemeral about the magic that is conjured over a simmering pot of beans or a shallow pan slowly melting butter for ghee. Somewhere between rinsing and sifting the beans and the hours they spend cooking on a hot stove--or the brief moments it takes for your melted butter to separate its contents--magic occurs. It is in the way tinkering in the kitchen can sooth us and in how we nourish ourselves not just by the food we make but how we make it. A pinch of this. A dash of that. Food is intention, a pure embodiment of how we chose to live, heal, nourish, love.

In many ways, the kitchen is also the most intimate space in our home; it reveals everything about us, from what we consider essential to our everyday life to how we connect with family and those we love. In honor of this kitchen magic that keeps pulling me back to my stove, a new recipe, or a fresh kettle of hot water, I present to you five musing on the wonder and healing energy of the kitchen:

1. Under the Influence of M.F. K. Fisher

2. On Baking

3. On Grocery Lists

4. On Cooking and Onion

5. On Cooking Dinner

What do you love most about the kitchen?

Peaches & Cream Overnight Porridge

September 7, 2014

Right now I'm trying to make the most of peaches as their season is slowly winding towards its end. Especially come September, much of the peaches you can find at the markets are ripe and juicy--in some cases, verging on overripe. Not to fear! These almost overripe jewels are perfect for this Peaches & Cream Overnight Porridge because their juices mingle with the yogurt and milk creating a decadent treat for your breakfast. The chia seeds and almond meal add an extra vitamin boost. Like my Tropical Breakfast Quinoa or my Tulsi-rose Breakfast Quinoa, this dish translates well into a breakfast mason jar meal. In fact, I often prepare this porridge by serving it up in my mason jars straight from the fridge.

What makes this dish so simple--easier even than my quinoa recipes--is that you simply stir all the ingredients together and let them sit overnight in your fridge. Then the next morning, you have a perfect jar of oats ready and waiting for you. I especially love this meal when I find myself strapped for time come Sunday and can't linger in the kitchen as I prepare my weekly breakfast and lunch.

Ingredients:

1 cup multi-grain oats

2 tablespoons chia seeds

2 tablespoons almond meal

2 tablespoons flax seed meal

1 teaspoon cinnamon

1/2 teaspoon ginger

3 tablespoons maple syrup or honey

1 teaspoon vanilla extract

1 cup milk

1 cup Greek yogurt

4 peaches, chopped

Mix all dry ingredients together in a bowl and set aside. In a separate bowl, mix together all the wet ingredients until combined. Then begin to add wet ingredients to the dry ingredients slowly, until thoroughly mixed. Finally, stir in peach chunks. Divide mixture evenly between 4 mason jars and let sit overnight in fridge. Makes 4 servings. Enjoy!

Mason Jar Spinach Salad

September 5, 2014

Spinach is one of those leafy greens that I crave deep in my bones. More than kale or chard, I simply cannot have enough spinach! This mason jar salad is an ode to that and stuffed with other good-for you veggies and nuts. I added a little Dijon mustard to the dressing and its tang ties all the ingredients together--from the sweet, smokey tomatoes to the sugary peas to the peppery radishes. Don't worry if you feel like you are stuffing the spinach leaves into the jar at the end--they'll be fine; you just want to make sure to pack that jar with as many yummy veggies as you can.

Ingredients:

1 cup extra firm tofu, chopped

2 cups sundried tomatoes, diced

1 cup radishes, sliced

1 cup sugar snap peas, diced

4 cups spinach

1 cup pepitas

1/4 cup apple cider vinegar

1/3 cup extra virgin voile oil

1 tablespoon Dijon mustard

salt to taste (optional)

Combine apple cider vinegar, olive oil, mustard, and salt if desired in a small mason jar and shake until combined. Divide dressing between four mason jars evenly. Then proceed to layer each ingredient evenly between 4 mason jars, starting with the tofu and ending with the spinach. Store in the fridge. When you're ready for your mason jar meal, simply shake the jar to spread the dressing around. You can eat straight from the jar or pour it on a plate. Makes 4 servings. Enjoy!

Tropical Breakfast Quinoa

September 2, 2014

The last time I talked about quinoa for breakfast was when I introduced you to my Rose-Tulsi Breakfast Quinoa in the spring. I love quinoa because it is so healthy for you and so versatile; I can apply any flavor to it and it works beautifully. Take, for instance, my new breakfast love, the tropical breakfast quinoa that features coconut milk and almond meal to give this grain extra richness and pineapple for a pop of color and sweetness. I finish it off with a dusting of coconut flakes. Best of all, this meal is easy to turn into a mason jar meal simply by layering the quinoa and the pineapple in a mason jar.

Ingredients:

2 cups water

1 cup quinoa

3 tablespoons honey (to taste)

4 tablespoons almond meal

1 can coconut milk

2 cups pineapple chunks, fresh or frozen

1/2 cup coconut flakes

Heat to cups of water in a pot until boiling. Add quinoa and cook on medium heat for approximately 15 minutes or until grains are soft. Remove from heat and stir in almond meal until combined. Then add honey and coconut milk, stirring until combined. Don't worry if the coconut milk doesn't completely absorb into the quinoa right away. You can serve this immediately by dividing it evenly between four bowls and topping it with pineapple chunks and coconut flakes. Or if you want to make a mason jar breakfast out of it, simply allow it to cool completely before dividing it evenly between 4 mason jars and topping it with your fruit and coconut flakes. Serves 4. Enjoy!

Grilled Artichokes

August 24, 2014

Artichokes are one of those wondrous garden plants that make both beautiful purple flowers when in bloom and if you are willing to forgo the pleasures of that bright blossom, a delicious appetizer. These vegetables seem finicky to people who have never cooked them but don't be thrown off by their prickly tips and thistled center. They are actually very easy to cook!

Typically, when we think of an artichoke appetizer, we think of a veggie that had been boiled until soft and then dipped in butter or another sauce. In the summer, I love to grill these veggies as a nice alternative to this dipping appetizer because, after being marinated and grilled, the need for a sauce is eliminated and grilling gives the artichoke a nice smokey flavor. This is also a great make-ahead recipe. I like to boil and marinate my artichokes, then bring them ready to grill tofamily Sunday dinner. This may seem like a high-maintenance recipe (Trim? Boil? Marinate? THEN grill?), but you only really spend about 20 minutes work time and the rest is in the waiting for the veggie to boil and marinate.

An easy way to trim artichokes is to simply slice 1-2 inches off the top of the artichoke. This will take care of most of the thorny parts. Then, using scissors, clip any of the remaining thorns. You'll notice I used smaller artichokes for this recipe--not quite the super tiny ones, but the size of a tennis ball. You can feel free to adapt this recipe for a larger artichoke or several extra-small ones, just make sure to adjust the boiling time accordingly (the bigger the artichoke, the longer the boiling time). The marinade quantity stays the same.

Ingredients:

4 small artichokes

1/2 cup balsamic vinegar

1/2 cup extra virgin olive oil

2 cloves garlic, minced

1 tablespoon rosemary

salt to taste

Trim artichokes and place in a pot of boiling water. Boil for approximately 40 minutes or until the leaves of artichokes pull off easily; I use a pair of tongs to test their readiness. Remove artichokes from water and allow to cool for about 20 minutes. Then slice artichokes in half and remove the inedible inner thistle.

Place halved artichokes in a container and drizzle with olive oil, vinegar, garlic, herbs, and salt. Let sit for at least an hour. For best results, let sit overnight in the fridge and bring to room temperature before grilling.

Heat grill (either indoor or outdoor). Place artichoke halves face down and grill for approximately 5 minutes or until they are a nice golden brown. Flip and cook rounded side for another 5 minutes. Remove from heat and serve immediately. Serves 4-8.

Riceless Veggie Sushi

August 21, 2014

One of the best ways to end the week is with a little something different on your dinner plate. Enter sushi. Homemade sushi. Wait! Before you panic, know that making your own sushi is actually super easy (another reason this makes a great end-of-the-week meal) and doesn't require raw fish or anything fancier than some veggies and seaweed sheets, which you can find at your local health food store.

I like to nix the rice in my sushi rolls, mostly because I think the best part of sushi is the veggies (and fish, if I'm ordering from a restaurant). I also don't like a lot of carbs in my diet, and the rice part of sushi always makes this a heavier meal than I like it to be. So, no rice for me which means easier prep. If I want a little extra protein boost, I throw in extra-firm tofu strips I marinate in soy sauce and chile paste, but they aren't necessary to enjoying this healthy, quick meal.

The only real trick to this light meal is learning how to properly fold your roll so that it doesn't fall apart when you slice it--we all remember how my first attempts went, right? When I tried to make sushi for the first time, I overloaded my roll and didn't make it tight enough. Now, I use less of each ingredient and leave empty space at either end of my seaweed sheet so that I can properly bind it with no mess. It may take you some time to get the hang of it, but know that even if your first attempts end up a little messy, the meal is still tasty!

Ingredients:

2 sushi nori seaweed sheets

1 avocado, thinly sliced

1 carrot, shredded

2 radishes, thinly sliced

4 dandelion or radish leaves

4 green beans (optional)

2 thin slices tofu, cut into strips (optional)

1 teaspoon chile paste (optional, as tofu flavoring)

1 teaspoon low sodium soy sauce (optional, as tofu flavoring)

Wasabi and low sodium soy sauce for dipping

Drizzle tofu slices with soy sauce and chile paste and set aside. Place one seaweed sheet on the bamboo mat. Line it with half of the avocado slices, starting 1/2 inch of the way in and leave at least 2 inches at the opposite end. Then line the avocados with half of the radish slices and then half of the carrot shreds. Place two leaves of the greens in the center of that mix and two green beans across them if you are using them. Finally, add the tofu in strips across the center.

Then, slowly roll the sushi sheet, making sure that it is tight and holding all the veggies together as you go. When you have reached the last 1-inch strip, rub a little water over this lip and press it against the rest of the rolled sushi sheet to bind your roll. Cut into even slices. Repeat, using the last of the ingredients to make a second roll. Serves 2. Enjoy!

Spicy Okra Fries

August 19, 2014

Okra is one of those fruits that I only ever eat when I can get it at the farmers market. I love gathering rich purple and green spears to use in stir fries, to pickle, and to make into fries that are juicy on the inside and crisp on the outside. They taste all the more magical because their season is so short. Now is the time to stock up on the delectable treats and enjoy them any way you can.

This year, I dabbled in a new recipe, eager to put together my New Mexican love of red chile and blue corn with these okra spears, a nice blend of crisp outsides and gooey insides. Thus, my spicy okra fries were born. They pair well with my aioli and work beautifully as a side dish or appetizer.

Ingredients:

1/2 pound okra

1/8 cup flour

1/8 blue corn flour

1/8 breadcrumbs

1/8 cup nutritional yeast

1 tablespoon red chile powder

salt to taste

2 eggs, beaten

Preheat oven 400 degrees. Slice okra spears in half. Combine dried ingredients in a shallow bowl. Place beaten eggs in another shallow bowl. Working a few spear halves at a time, dip halves into eggs and then into the flour mix. Line battered halves on an unlined baking sheet. Cook okra spears 25 minutes at 400 degrees, making sure to turn them once halfway through. Serves 2-4. Enjoy!

Peppery Radish Salad

August 17, 2014

If there was one root vegetable I hold in esteem above all others, it would be the humble radish. It looks unassuming, often a spout of slightly spiky leaves and a little red and white body covered in dirt. But the taste! Don't get me started on the taste of a good radish. It's surprisingly peppery with a bright bite that is balanced out by the not-unpleasant undertones of dirt and earth. My fridge is never without a bunch of radishes, nor is my garden.

As a radish lover then, I like to keep my radish recipes as simple as possible. Nothing is worse than a radish that's been coated in too much sauce or butter that its flavor gets lost. The only exception to my sauce rule is aioli because a light aioli's lemony taste brings out the bright, crispy texture of this root veggie. Still, it's best not to over-think it when it comes to eating this veggie, which is why I offer you this simple dish--ideal as a side or light meal--that uses only lemon to flush out the sunshine taste of the radishes and a little pepper to emphasize their bite. You'll notice I also include the radish leaves in this recipe. They are spicy and edible just like the root part of the plant. Just make sure to buy organic and only use leaves that look crisp and full, not mushy or crumpled.

Ingredients:

1 bunch radishes, washed

1/4 cup extra virgin olive oil

1/4 cup freshly squeezed lemon juice

1/2 teaspoon pepper

salt to taste

Separate the radish bottoms from the tops. Thinly slice red radish bottoms and set aside. Line four plates or shallow bowls evenly with radish leaves, then line those leaves with your radish slices. Mix pepper, salt, olive oil and lemon juice in a mason jar and shake until combined. Drizzle the dressing over each of your four salads. Enjoy! Serves 4.

Aioli

August 14, 2014

It's been all about the farmers' market for me lately. My meals revolve around the perfection of summer produce. During this time of year, I find that I don't like heavy duty meals, especially at night. For me, a heavy duty meal is anything that involves too much time over the stove, rich foods like meat, or any ingredients that require more than a quick wash and sauté or slice to be ready. So naturally I am always looking for ways to enjoy my farmers market produce as simply as possible.

Which is where this aioli recipe comes in. It is the perfect pairing to crisp radishes and green beans from the markets, or any other fresh veggie you can lay your hands on. It requires very little prep time and absolutely no stove time. It's like a fancy mayonnaise but much better for you. Made up primarily of eggs and olive oil, this condiment is rich with good for you fats and can also be used as a spread for sandwiches or a base for salad dressing. But honesty I don't usually have enough left over after pairing it with radishes to make it to the sandwich spread phase of aioli use.

Mmmmmm...a perfect appetizer or light dinner of aioli, radishes, purple beans, cherry tomatoes, and okra chips.

You can blend these ingredients whisking by hand or in a blender or food processor. I've even seen recipes for making it using a mortar and pestle! The benefit of whisking by hand is that you get to build your upper body strength, but your aioli might be a little thinner. If you want a thicker consistency, go with the blender.

Ingredients:

2 garlic cloves, finely minced

2 egg yolks

1/2 cup olive oil

1 juiced lemon

Salt to taste

In a bowl, whisk together egg yolks, garlic, and salt. Slowly whisk in olive oil to allow it to blend into mixture and thicken. Once all the olive oil is mixed in, whisk for 1-2 minutes until sauce thickens even more and develops a pale yellow color. Add lemon juice and whisk thoroughly for another 1-2 minutes. Taste test and add more salt if needed. Store in mason jar in fridge for up to one week. Makes about 1 cup.

Ghee

August 12, 2014

Ghee, that magical clarified butter, is one of those foods that is good for you body and soul--and a cinch to make! Basically, making ghee is all about separating the milk solids and impurities from the butter itself so that you are left with good-for-you fats, vitamins A, C, and E, anti-inflammatory properties, and a host of digestive benefits. On top of that, Ayurvedic wisdom tells us that ghee is one of the purest and energetically replenishing foods we can eat to nourish our spirit.

According to them, ghee is infused with the energy we put into it, helping us to replenish our natural life force. And it makes sense if you think about it. Like with anything you cook, you put your own energy and love into whatever it is you are making. It's kind of like a proverbial spell or kitchen magic that gets conjured every time we fire up the stove and prepare a meal for ourselves and loved ones. However you like to think of it, when you make this ghee--or anything else--it's a good idea to infuse your food with nourishing, happy thoughts. Who would want to eat food that's made with anything else?

My sister taught me how to make this over the weekend because I have long loved the depth of flavor ghee gives to the dishes she cooks. It has all the richness of butter, without the bad fats. You can also play around with the depth of butter browning. I like my butter to get a little toasty because it deepens the flavor to a smokey caramel. If you don't like that taste, you can always pull the butter off the stove sooner. Make sure to use unsalted butter because it is a higher quality than its salted cousin. Ghee's high smoking point makes it ideal for a stir fry and other high-temp cooking. It also elevates a simple piece of toast to something akin to the divine. This recipe is for a smaller batch so feel free to double (or triple!) it if you know you will be using a lot of ghee.

Ingredients:

1/2 cup (1 stick) of unsalted butter

Place butter in a small saucepan and let melt on medium-low heat for about 5 minutes until butter melts. You will begin to see the top get opaque. This is how you know the clear fats (below) are separating from the dairy fats (on the top).

Once you see that, continue cooking butter until it begins to bubble. Allow to keep cooking for about 5-10 minutes, or until butter browns and the bubbles begin to get smaller. Then remove from heat an strain through cheesecloth or a metal strainer into a mason jar for storage. Your strainer will have some gunk in it--the dairy fat and other junk--which you can just throw out.

Allow to cool completely before using. Store in pantry (no refrigeration necessary!) for up to three months (although really, you will gobble this all up before then). Makes 1/2 cup.

Tomato & Mozzarella Salad

August 5, 2014

Earlier in the week, I posted my Cherry Tomato Summer Salad, an easy, refreshing dish that highlights that flavors of this perfect summer fruit. Since you know my love for a good tomato borders on the pornographic (remember my effusions on the first tomatoes from my own garden?), I thought I'd offer you another tomato salad recipe, this one just as simple and delicious as the last.

It makes a perfect light meal or a great side dish for an Italian dinner. I love making this salad for Sunday pasta night with my family! It has a big wow factor, both in taste and presentation, but takes only five minutes to prepare. Unlike traditional tomato and mozzarella salads, I go easy on the cheese, using it more as an accent to the tomatoes rather than as a competing flavor. Feel free to play with the types of tomatoes you use too. I used more yellow pear, chocolate rose, and sun gold cherry tomatoes here, but the recipe can easily be tweaked to accommodate what you have on hand.

Ingredients:

4 cups cherry tomatoes

8oz small mozzarella balls (one container)

1/2 cup basil

3 tablespoons extra virgin olive oil

3 tablespoons white wine vinegar

salt & pepper to taste

Place washed cherry tomatoes in salad bowl. Slice mozzarella balls (roughly the size of your cherry tomatoes) in half and add to your bowl. Shred basil and add to salad, then stir until ingredients are combined. Drizzle olive oil and vinegar over ingredients and stir until thoroughly mixed. Add salt and pepper to taste and stir. Serves 4 as a light meal or 6 as a side dish. Enjoy!

Cherry Tomato Summer Salad

August 3, 2014

What is summer without the delight of tomatoes fresh from the vine? They taste like distilled sunshine and sweet, sweet earth...I could go on forever about these perfect summer jewels which is probably why I end up with piles of these delicious fruits in forms and varieties sitting on my kitchen counter ready to be devoured. This especially true for cherry tomatoes that are like individually wrapped treats I can pop in my mouth like candy (only better because I don't really like candy, just clean, healthy food).

One of my favorite ways to enjoy cherry tomatoes is to use them in this easy salad. It celebrates the perfection of the heirloom cherry tomato with minimal ingredients to weight them down. Think of it as a bread-less bruschetta. The only real difference between my salad and a tomato bruschetta topping is the bitter dandelion greens I add to balance out the sweetness of the tomatoes. Or you can almost think of it as a variation of my spicy cherry salad, minus the spice.

I like to use a variety of cherry tomatoes, here being yellow pear, chocolate rose, and sun gold (pictured below). It doesn't matter what type of tomatoes--including larger varieties--you use as long as they are super fresh, either from your garden or the farmers market. Store bought just won't give you the same taste. Lastly, I keep the dressing light, just enough to coat the ingredients without overshadowing the tomatoes, and rarely use salt in my recipe since these fresh ingredients hardly need to coax out their flavor. This dish makes a light summer dinner or a perfect side salad.

Ingredients:

2 cups heirloom cherry tomatoes

1/2 cup dandelion greens

1/4 cup basil

1 garlic clove

1 tablespoon balsamic vinegar

1 tablespoon extra-virgin olive oil

salt to taste (optional)

Slice the heirloom tomatoes in half and place in a salad bowl. Shred dandelion greens and basil and add to bowl, stirring until combined. Mince garlic and add to bowl, stirring until combined. Drizzle olive oil and vinegar to bowl and mix again. Add salt of desired. Serves 2. Enjoy!

Lavender Foot Scrub

July 31, 2014

So yesterday I talked about the importance of giving your feet a little extra TLC, especially after moving or doing other activities that keep you on your feet all day (teachers, I'm talking to you!). In that blog, I extolled the virtues of my Honey Eucalyptus Foot Soak, a perfect way to sooth and refresh your tootsies. Today I offer you another such treat in the form of a foot scrub. Like my foot soak that can be turned into a full-on bath, this foot scrub can also be used as a regular body scrub, but it is especially nice on the soles of your feet. The rough texture of the sea salt smooths away dead skin while the lavender is a natural relaxant and anti-inflammatory and anti-bacterial.

I use less olive oil in this recipe than I would in a body scrub because you want more grit than moisture for a foot scrub. Since the soles of your feet are tougher than the rest of your skin, the extra grit offers more exfoliation. If you want to use this as a body scrub, just add another 1/4 cup olive oil to soften it. Ready for the big kicker? You can also use this as a foot soak! So why not double the recipe and use half to soak your feet and the other to scrub them clean?

Ingredients:

1 cup sea salt

1/4 cup olive oil

10 drops lavender essential oil

2 tablespoons dried lavender buds (optional)

Combine ingredients in a bowl and transfer to a mason jar to store. To use, wash feet thoroughly. Generously apply the scrub to feet and work it across your skin with your hands, spending more time on rougher areas. Rinse when complete and moisturize feet. Makes about 1 cup. Enjoy!

Honey Eucalyptus Foot Soak

July 30, 2014

The only thing better than a long hot bath after moving and unpacking (or helping someone else do it) is a long hot foot soak! After all, you've been on your feet all day (and night) and sometimes it's nice to slip into jammies, chill on the newly moved-in couch, and dip your feet into a basin filled with Epsom salts and other restorative ingredients. Your only task then is to not move for a little while, which should be no problem after a day of running around.

For this recipe, I use Epsom salts which help sooth tired muscles thanks to all the magnesium and other minerals in it. I also add honey which smooths and softens skin while reducing any inflammation. The little bit of olive oil moisturizes your feet while the eucalyptus oil energizes them and relieves sore muscles. Its crisp scent also soothes the spirit. The only special equipment you need is a big tub or basin to soak your feet. The best time to use this is at the end of the day after you've unpacked your last box. Get cleaned up, slip into your favorite PJs, brew a cup of tea, and sit back to enjoy your foot bath! Of course, it goes without saying that you can easily turn this into a for-real bath--simply pour these ingredients into your bath tub and enjoy.

Ingredients:

1 cup organic honey

1 cup Epsom salts

10 drops eucalyptus essential oils

1 tablespoon olive oil

4-8 cups hot water (depending on how big your basin is)

Combine all ingredients into your tub except the water. Then fill your container with hot water from your bathtub. Make sure to test the water first for desired temperature first. Do not to overfill the tub--the water level will rise once you put your feet in it. Soak for at least 20 minutes. Enjoy!

Limoncello Spritz Cocktail

July 27, 2014

Most of last week was spent waxing poetic about the glories of limoncello--making it, drinking it, allowing it to flood me with the golden memories of my trip to Italy. I also promised you a recipe for the alluring elixir, assuming you don't always want to drinking it as is, perfectly chilled in a small sipping cup. This cocktail is a variation of the Italian spritz, which uses a bitter orange liquor, Aperol, as a sparkling wine enhancer. Here I swap out the Aperol with my limoncello for a light lemony bubbly drink perfect for your next celebration. As a bonus, this drink tastes marvelous in any cup, including this plastic cup pictured here used when toasting to my sister and her husband's new house. There was no furniture or even proper dishes in yet, only some takeout lunch, a few blankets for a makeshift indoor picnic on the wood floors of their living room, and of course, this bubbly drink to welcome them to their new home.

Ingredients:

1.5 oz (1 shot glass full) limoncello

5 oz (about 3-4 shots) of a dry sparking white wine

1.5 oz (1 shot) sparkling water

Ice (optional)

Pour limoncello into the bottom of a glass. Add sparkling wine and sparkling water. Add ice if desired--sometimes I put it in, sometimes I don't. Serves one (so double the recipe and invite another limoncello lovin' friend to join you!). Pairs well with a sunny Capri state of mind and a lovely patio garden. Enjoy!

Best Hits: Top 5 Most Popular Recipes to Date

July 26, 2014

Yesterday we looked at the Top 5 Most Popular Blog Posts to Date, but we all know that besides my musing on everyday magic and simple pleasures, I also offer recipes on everything from DIY beauty products, healthy meals and snacks, to cocktails and even tea blends to help you conjure everyday bliss in your own life. In honor of that equally important facet of Enchantment Learning & Living, today I am sharing the Top 5 Most Popular Recipes to Date. I compiled the data, and the revelations are as varied and surprising as the most popular posts! Check it out below, in no particular order:

1. Keepin' It Fresh Homemade Deodorant

2. Lavender Gimlet

3. Easy Homemade Pickles

4. Chickpea & Mushroom Salad

5. Sleepy Time Tea Blend

What favorites of yours made this list? Which didn't? ...and don't fret, there are plenty more recipes to come!

Mama Love Pregnancy Tea Blend

July 24, 2014

I am happy to announce that in just a few short months, I will be the proud auntie to a little baby niece! I can't wait to do all the things good aunties do, like fuss over her as a baby, take her to high tea when she is old enough, and teach her the value of good books and polka dot dresses. Even as I write this, I am in the process of knitting a hot pink blanket for her so that she knows how loved she is--loved even before she came into this world!

Of course, it's not all about the cute baby. In fact, my mom and I have been doing quite a lot of girl bonding things to enjoy this pregnancy process with my sister and the whole family is helping her and her husband move into their new home this weekend. So it has been lots of love and excitement all around!

And yet we mustn't forget the needs of the mother. Her body is changing rapidly as it adjusts to the new life it carries and it is important to make sure she gets plenty of nutrients in her system--just as important as plenty of rest, exercise, and a healthy diet. So in honor of my sister's pregnancy, I came up with this herbal pregnancy tea blend meant to give this new mama a little TLC.

One thing to keep in mind is that when using herbs, it is always wise to consult your doctor and local herbalist about what herbs are safe for pregnant women. Make sure to stay away from stimulating herbs like ginger because it can make the uterus overactive. With this in mind (and a trip to my local herb store to consult with the experts), I stuck with nutrient dense herbs like alfalfa, rose hips, and raspberry leaf for this recipe to give my sister the extra energy and vitamin boost she needs. The mint leaves balance the grassy taste of the alfalfa while soothing the nerves and easing morning sickness.

This is also a great tea for non-pregnant ladies who need a little nutrient boost. The raspberry leaf on its own, especially, has long be considered a woman's herb, as it is good overall uterus health and contains a significant amount of magnesium which most women are deficient in (and which can be one of the causes of cramping). My sister has been enjoying this blend all throughout her pregnancy; she likes the taste and loves that it nourishes both mother and child!

Ingredients:

1 cup Alfalfa Leaf

1/2 cup Peppermint leaf

1 cup Raspberry Leaf

1/2 cup Rose hips

1/2 cup Spearmint leaf

Blend all ingredients in a bowl and transfer to an airtight container. Keep away from direct sunlight and heat. To brew, use a heaping tablespoon per cup of hot water. Add more tea per cup of water for a stronger brew. Makes approximately 3 1/2 cups of tea. Enjoy!

Health Properties of Herbs:

Alfalfa leaves: natural diuretic, improves digestion, rich in vitamins A, E, K, B, D, iron, magnesium, potassium, and sodium.

Peppermint: a cure-all herb for headaches, cramps, sore throat, and stomach aches.

Raspberry leaf: rich in vitamins A, B, C, E, magnesium; tones uterus; relieves tension.

Rosehips: anti-aging; contains vitamins A, D, B, C, E, and K, iron, calcium, zinc, and other vital nutrients; promotes healing and boosts energy; antibacterial.

Spearmint: soothes nerves, motion sickness, along with the properties associated with peppermint; stronger flavor than peppermint.