Saturday, November 23, 2013

Healthy Party Recipes and Thrown-Together craft

Last night we had a few friends over for a little gathering.  I decided to spruce up our porch for Thanksgiving.  To be honest…I don't have a lot of motivation to decorate my house unless someone besides me is going to see it.  I thought about skipping right ahead to Christmas decor…but I decided to jazz up our little pumpkin we picked at Gentry's Farm last month. I also repurposed some cute bunting that my friend Leslie made for Leo's "Sip & See".  Good thing I'm a borderline hoarder and don't throw things like that away.  I took off the letters that spelled "shower" and stuck on some little letters to spell "thankful".  See what I did there?  Added to a clearance wreath from Michaels and voila.  I feel like Martha.


For the pumpkin...I used white acrylic paint I had on-hand and a sponge brush.  Then I applied tacky glue all over the stem while the paint was still wet.  I pressed glitter to the stem and then sprinkled glitter on the white paint keeping it heavy at the top and allowing it to fall lightly around the bottom.

I literally did this in a box in the middle of my living room while Leo was uncharacteristally enthralled with a new toy.  Then I dragged the box outside and vacuumed all the leaves and glitter off my rug.  Of course…glitter is now still appearing in random places all over my house…like Leo's head.  But that's the sacrifice you make for art.  I just pretend like Ke$ha and her backup dancers came over for coffee.  Because Ke$ha likes glitter.  Get it? And coffee? Oh never mind.

Roasted Veggie Dip
This dip is packed full of flavor and nutrients.  It's great for a party because it's covers all the bases for high-maintenence people (myself included) with food allergies and dietary preferences these days.   It's Vegan, Vegetarian, Paleo, Gluten-Free, Dairy Free, Nut Free…you name it!

Preheat Oven to 400 degrees
1 red onion
2 red peppers
3-5 garlic cloves
1 eggplant
1/4 cup Olive Oil
3-4 Tbs. Tomato Paste
Sea Salt

Cut veggies into uniform pieces - about 1 inch thick.  Spread on a baking sheet, drizzle with EVOO & salt.  Bake at 400 for 30-40 minutes.

Allow roasted veggies to cool.  Then transfer to food processor and add EVOO and tomato paste.  Add more salt if needed.  That's it!

Enjoy with carrot sticks, or healthy chips like these sprouted sweet potato chips.

Lemon Sparkler
This is a great alternative to soda for a party or just everyday.

1 lemon
1-2 apples
1/2 inch ginger
Add juice to a pitcher of Sparkling Water
(If too sour for your taste…add 1 tsp local honey to sweeten)


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