I have so many loved ones who suffer from crazy migraines. They sound just awful, debilitating sometimes. That is why I absolutely love the Lavender Apple's Eye Pillows. Our lavender eye pillows are hand cut and sewn from the finest silks. Then we fill them with flax and our organic lavender buds. After a full day of eye strain, nothing feels better than a cool and soothing eye pillow. These freeze beautiful and are so relaxing to use as you relax in the evening. With all of us being glued to our electronic devices these days, we find more and more customers who absolutley need and love our eye pillows. We hope you will too. You can order yours HERE.
Growing up I always loved Ramen Noodles. Now that I have unfortunatley become an adult and am more aware of what I put into my body, I don't ever let myself buy Ramen Noodles. But I recently stumbled upon a way to make them at home, in a much healthier way! I call this rainbow ramen because of all the beautiful colors. Not only is the beautiful and delicious, its a very affordable meal as well.
This is such a fun throw back dish updated for a more sophisticated palate and more nutrient rich without sacrificing any flavor. Let me know what you think!
Ingredients:
2 large chicken breasts, cut into strips
6 ounces soba noodles
2 tablespoons vegetable oil
1/2 head purple cabbage, diced into strips
1 onion, diced
1 brocoli crown
3 carrots, shredded
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
2 tablespoons ketchup
1/4 cup worcestershire sauce
1/4 cup soy sauce
1 tablespoon white sugar
1/4 teaspoon hot sauce
Directions:
Heat your oil in a pan, add your chicken strips and cook until golden brown and cooked through. Remove and set aside. Add your vegetables to your pot and cook until soft and heated through. Meanwhile boil a pot of water and add your noodles to the pot. Boil for 3 minutes or so according to the package instructions. Remove your noodles and add them to the vegetables along with the chicken. Add the sesame oil and stir to prevent sticking. Mix together your ketchup, sugar, hot sauce, soy sauce, ginger, and worcestershire sauce. Once combined add it to your noodles and stir until everything is heated through and coated. Serve immediately.
Nachos speak my love language. Chips, cheese, beans, I mean, c'mon! When I found a recipe for a mediterranean version, I couldn't get to the grocery store fast enough. Here is my own little spin on them. They are crunchy and creamy. The marinated beans are so satisfying. You will be so happy with this dish. Trust me.
Ingredients:
3 Pitas
2 cans garbanzo beans
1/2 cup greek yogurt
3 tablespoons tahini
2 tablespoons water
4 tablespoons olive oil
2 garlic cloves
1 onion, diced
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon coriander seeds
1 cup chicken stock
1 cucumber, peeled and diced
1/4 cup feta cheese
1/2 cup arugula
juice of 1 lemon
zest of 1 lemon
salt and pepper
Directions:
Preheat oven to 375 degrees. Heat 2 tablespoons olive oil in a large oven safe pan on the stove. Add your onions and saute until soft and cooked through. Add your cumin, paprika, coriander, garlic, and lemon zest. Drain and rinse your beans. Add your beans and stock to the pan and boil for 1 minute. Add 1 tsp salt and pepper. Cover and bake in oven for 15 minutes.
Cut your pitas into triangles and separate the sides from one another. brush each side with olive oil, sprinkle with salt, bake in oven along side your beans for about 10 minutes until golden and crispy.
Mix your tahini, water, lemon juice, 1 minced garlic clove, and your greek yogurt. Salt and pepper as needed.
Layer your chips on a plate. Top with beans, tahini sauce, cucumber, feta, and arugula. Serve immediately and have a party in your mouth!
Welcome to another addition of "Insta Friday" here on the Lavender Apple Blog. My personal favorite on this post today is of course the post of Milo in the sheriff hat. What a big old softie. Have a wonderful weekend!
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My husband loves when we have breakfast for dinner. Its probably because he is usually so rushed in the morning, a bagel and a banana is all he ever has time for. There is just something so satisfying about hash browns, bacon, eggs. It just warms the soul. Well today's recipe is a fun little twist on a traditional breakfast dish. It was a nice way to make "breakfast" even more special when served at dinner time.
First, peel and grate your potatoes in a cheese grater. Use the smallest grate side for crispier hash browns. Once grated, use a towel or paper towels and squeeze out all the excess moisture from your potatoes. You may have to squeeze out the moisture several times until they feel dry. Add some salt and pepper to your potatoes. You could add garlic salt, onion salt, tyme, parsley, whatever herbs or spices you like to use in your hash browns. Spray your waffle maker with cooking oil. Place your hash browns on your waffle iron and press down. Depending on how hot your waffle maker gets, and how crispy you like your hash browns, cooking time here can take 8-10 minutes. While this is crisping up, cook your bacon on medium heat in a frying pan until nice and crisp. Set the bacon out to dry on some paper towels, then chop into bite sized pieces. Fry an egg sunny side up until the white is set and the yoke is still runny.
Once all your components are ready, simply assemble them on top of one another.
This is a lovely crispy dish. Nice and salty from the bacon with a fun crispy crunch from the bacon. The runny egg yolk just takes everything over the top. Yum yum. Hope you enjoy this playful take on breakfast!
The trick here is very simple, you make your hash browns in your waffle maker! I loved this idea because hash browns can actually be pretty tricky. Mine always seem to stick to my pan, they burn easily, and never are crunchy enough for me. Well using the waffle iron was so simple and they turned out beautifully!
Ingredients: (Serves 2)
4 potatoes
2 eggs
6 slices of bacon
fresh parsley as garnish
salt and pepper
Once all your components are ready, simply assemble them on top of one another.
This is a lovely crispy dish. Nice and salty from the bacon with a fun crispy crunch from the bacon. The runny egg yolk just takes everything over the top. Yum yum. Hope you enjoy this playful take on breakfast!
Its obvious that here at The Lavender Apple Farm that we think that lavender is the most gorgeous herb invented. Its' beautiful purple buds, gorgeous round plants, relaxing scent, its just everything. Which is why I was so surprised the other day when Peggy plucked something else from her garden that i was absolutely smitten with.
Isn't this the stuff that Thumber gets in trouble for only eating the blossoms off of in Bambi?
Well I had no idea chives were this amazingly beautiful, and I thought we should spread the word. All of our herb gardens would be beautified by this zesty little green and purple plant. I know I'm going out to plant some in my garden right now.
What are some of your favorite chive recipes? Sunset Magazine just did a great spread of ideas that you can see here:
These are chives! Please tell me I'm not the only idiot who had no idea how absolutely gorgeous these blossoms were?
Isn't this the stuff that Thumber gets in trouble for only eating the blossoms off of in Bambi?
Well I had no idea chives were this amazingly beautiful, and I thought we should spread the word. All of our herb gardens would be beautified by this zesty little green and purple plant. I know I'm going out to plant some in my garden right now.
What are some of your favorite chive recipes? Sunset Magazine just did a great spread of ideas that you can see here:
I'm currently loving this one for summer:
This one for snack time:
And this one for a summer BBQ:
Lets go get our chive on!
Mike used to make what he called "Storybook Waffles" for the kids almost every weekend growing up. That's why it was such a treat to have him make them for his grandson this last weekend! They are fluffy and delicious, and the perfect special treat.
Ingredients:
3 eggs, separated
2 tablespoons lavender sugar (Order HERE)
2 cups buttermilk
1 1/2 cups flour
2 tablespoons butter, melted
1/2 tsp salt
1 tsp baking soda
(If you sub milk for butter milk, replace your baking soda with 2 tsp baking powder instead.)
Toppings:
Fresh strawberries
Fresh whipped cream
Sprinkle of lavender sugar
We always use this fun circus waffle iron. It makes breakfast just that much more of a celebration.
Love Peggy's cute cake wallpaper in her pantry!
Directions:
In a medium sized bowl, beat the egg whites until stiff peaks form. Add sugar and beat 30 seconds longer, set aside. Beat egg yolks and milk together in a large bowl. Add flour, melted butter, salt and baking powder or soda, mix well. Gently fold the egg whites into the flour. Cook in a preheated waffle iron. Top with strawberries and cream and then enjoy!





