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Archive for April, 2013

My first article for Emerald Aromatherapy has been published! Aromatherapy is the perfect way to awaken creative impulses left dormant during a winter rest. Read more in my full article: http://www.emeraldaromatherapy.org/the-creative-impulse-of-spring-aromatherapy-and-creativity/

Aromatherapy and Creativity, Ylang Ylang

Ylang Ylang Blossom
photo credit: Zaqqy via Compfight

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Blogging news! In addition to creating content for my personal blog, I’ve recently started to contribute to Emerald Aromatherapy, a wonderful aromatherapy website based in Italy. The site is run by Italian aromatherapist and botanical perfumery expert, Elena Cobez, and can be read in English: http://www.emeraldaromatherapy.org/ or Italian: http://www.fiordicamomilla.org/.

From now on, most of my aromatherapy articles will be published on that website, though I will probably still include a few original articles here. I will continue to link to each aromatherapy I publish on the other site, so keep checking back for updates!

LILIES

LILIES (Photo credit: whologwhy)

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This creation combines one of my favorite foods–potatoes!–with one of my favorite flavor combos–tarragon and nutmeg. I came up with this recipe during a serious craving for comfort food, hence the potatoes (who doesn’t love hot, salty carbs?). Still, I like to at least pretend to be healthy . . . so, I used multi-colored French fingerlings for extra antioxidants and left the skin on for a vitamin boost. I combined the potatoes with all natural ingredients, and viola! A healthy (-ish), gourmet comfort food is born.

Ingredients

  • 2 cups fingerling potatoes
  • 2 Tbs butter (or olive oil)*
  • 2 Tbs half & half (or non-dairy substitute, such as hemp milk)*
  • 1/4 cup shredded parmesan (or 2 Tbs nutritional yeast)*
  • 1 1/2  tsp dried tarragon
  • 3/4 tsp nutmeg
  • 3 green onions, chopped
  • salt and pepper
  • splash olive oil

*Vegan/healthier options

Directions

Preheat oven to 450 degrees F. Lightly toss the fingerling potatoes with olive oil and bake for about 30 minutes, or until you can easily pierce them with a fork. (Alternately, steam or boil the potatoes until tender–the important thing here is just making sure that they’re cooked and soft).

Next, remove the potatoes from the oven and reduce heat to 375 degrees. Mash the potatoes and stir in the remaining ingredients (leave out the nutritional yeast at this stage if you’re making the vegan version–it’s best served uncooked, stirred in right before serving).

Return the potato mixture to the oven and bake for another 20 minutes, or until the mixture is cooked through. You may want to top everything with a bit of extra parmesan at this stage ;)

Remove from the oven and serve!

twice-baked fingerling potatoes © 2013 Juniper Stokes

twice-baked fingerling potatoes © 2013 Juniper Stokes

 

 

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© 2012, Juniper Stokes

© 2012, Juniper Stokes

 

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It may technically be spring now, but it still feels like winter here in Colorado (well, actually Colorado weather is weird, in the 70s one day and snowing the next . . . but that’s another story). Winter always makes me crave potatoes and other earthy veggies, so I’ve been taking advantage of the last of the season by indulging in some roasted root goodness.

Recently, I had a bit of fun getting creative with the colors of my root veggies, combining chioggia (or candy cane) beets, jewel yams, and purple potatoes for a stunning roast.

Rainbow Root Roast © 2013, Stokes

Rainbow Root Roast © 2013, Stokes

I tossed the veggies with typical roasting ingredients (olive oil, garlic, onion slices, dried herbs) and was left with a beautiful, delicious, and surprisingly healthy dinner–beets, yams, and purple potatoes all have higher nutritional contents than regular old white potatoes.

So go ahead, join me in upgrading your veggie roasts during the last of our cold weather!

Rainbow Root Roast

Ingredients

  • 1 large chioggia beet, chopped
  • 1 medium jewel yam, chopped
  • 2 medium purple potatoes, chopped
  • 1/2 white onion, sliced
  • 1 clove garlic, minced
  • olive oil, to coat
  • 1/2 tsp each dried thyme, rosemary, basil*
  • pinch cayenne (optional)
  • salt and pepper to taste

*There are no rules with spices and herbs–get creative!

Directions

Preheat the oven to 400 degrees. Chop the vegetables, coarsely slice the onion, and mince the garlic. Toss everything together with the olive oil and spices. Roast for about 45 minutes, turning the vegetables a few times to prevent sticking and maintain even cooking. When the root veggies are soft and slightly browned, remove from the oven and serve. Top with parmesan and a squirt of lemon juice for a bit of an extra treat.

That’s it! A recipe that is both easy to make and impressive to serve.

Enjoy!

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