So, I have beets for you today, which I’m sure is disappointing for many of you, but please, hear me out.
These beets are peeled and sliced thinly. Then, roasted in a hot oven. They’re served with a drizzle of honey and sprinkling of goat cheese. The combination is addictive. Really. I swear.
Here’s some proof:
These made Ellie give up her hatred of beets (well, at least the golden variety – red ones are still not tolerated).
Not enough? Well, if it helps, I was first served this dish about two years ago, and every time I pass beets I want to make this.
Give it a try and thank me later.
So I was on T.V. last week.
It was scary, and I was nervous, but I’m so glad I did it. Here’s the official clip, along with details on the two salad dressings I made on air.
1 tsp. Dijon mustard
¼ tsp. agave syrup
1 tbsp. red wine vinegar
Salt and pepper, to taste
1 ½ to 2 tbsp. extra virgin olive oil
In a salad bowl, whisk together the Dijon mustard, agave, red wine vinegar, salt and pepper. Once combined, slowly stream in the extra virgin olive oil, while whisking. Taste and adjust seasonings as needed.
Honey Lime Salad Dressing
1 tsp. raw or regular honey
2 tbsp. freshly squeezed lime juice
Salt and pepper, to taste
In a bowl, add the honey. Squeeze in the juice from a lime or two (about 2 tbsp). Whisk together until the honey has dissolved. Add salt and pepper. Taste and adjust. This one works well with sliced avocados and mangoes.
Lately, I’ve been trying to make healthier choices when it comes to eating and exercise. And while I’m not always successful, I have been starting to incorporate some good-for-you ingredient swaps in our everyday meals. One of my recent successes was inspired by the banana muffins in The Family Cooks, a great healthy cookbook full of inspired ideas and standout recipes.
To make my usual pancakes more nutritious, I made some simple changes. Whole wheat flour replaced white, and mashed banana stood in for oil. Last, but not least, raw honey took the place of sugar.
With all of those changes, I didn’t think they’d be very good, but I actually liked them more than my usual recipe, which is saying a lot.
Despite my glowing review, I have a few disclaimers. First, the batter is really sticky. I used a non-stick skillet and still had some issues when trying to flip them. If I were you, I’d give your non-stick pan a little spray with cooking oil before you start to make the cooking process a little easier. Secondly, if you happen to have a little helper working for you, mash more banana than you need. I found that mine was disappearing rapidly every time I turned around. So did my lemon.
I don’t know about you, but after the mad dash of the holidays, I could use some pampering. Like a lot. Soaking in a tub of bubbles seems pretty perfect right now.
Making your own beauty products can be a lot of fun, so I did some searching for an easy bubble bath recipe. I found this one and thought the combination of vanilla and honey was right up my alley.
It’s easy to put together, inexpensive and smells incredible. I had to keep reminding myself not to eat it. Really, it smells that good.
Stored in a beautiful glass container like this one from Crate & Barrel,* it looks so pretty sitting on the edge of your tub or left out for guests at your house. Adding a custom tag with a note on how to use, gives it a personal touch. But, beware. If you treat your guests this well, they may never leave. Continue reading
Today, I whipped up a little banana mask up in my quest for great DIY beauty. Designed for oily skin, I thought it would be perfect for me.
I keep ripe bananas frozen in my freezer and used one for this recipe. Please do not do this. Use a fresh one instead. The mask works really well, but is kind of stinky and brown with a frozen one. Consider yourself warned.
Banana Mask for Oily Skin via Pink of Perfection
1 banana, preferably ripe
1 tbsp honey
an orange or a lemon (I used an orange.)
Mix the banana and honey together in a bowl. Add a few drops of juice from an orange or a lemon. Apply to face for 15 minutes, then rinse.
There are a number of reasons why people might think I’m crazy. Making home-made bread with a four-month-old is one of them. Choosing a recipe with multiple rise times for my first go at is another. Selecting the recipe, because it looked good, and I didn’t want to buy special flour is probably at the top of the list. Yes, I chose this recipe, because I didn’t want to have to find special flour. You heard it here first.
After carefully braiding and darting from the baby to my rising bread, I realized that I’m completely nuts. Luckily, my brand of crazy means really good bread. I mean really, really good. Studded with apples and sweetened with honey, this challah bread is as pretty as it is delicious.
While I’m not sure when I’ll make it again, it boosted my confidence in the bread department. I think I’ll be trying something simpler next time and save this beautiful bread for a day without the baby.
Next month, I’m tackling Indian food as my food project. Ideas on where to start? I don’t own a cookbook on it and have no clue where to begin.