by Sarah
home . food . worship
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I'm so happy you’re here, and hope you feel at home.♡ Join us in preparing every needful thing to gather our loved ones through home, food, and worship.
Hi! I'm Sarah
Wife, Mama to 5 kids in 5 years, business owner, YouTuber, Blogger, Licensed Esthetician, and former Birth Doula! I love coaching and empowering women through the Birth experience. We are building a farm with our five kids in order to help them learn the value of work and to ground ourselves from the busyness of the world! On my blog and various channels, we also talk about Anxiety and PPD, and I am passionate about helping others not feel alone in their journey! Thanks for being here, I love getting to know you!
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It’s the month of love! I hope we can take time to reflect on our blessings and how we can show love to others a little bit more. I’m excited to share some of the things I love this month with you!
INGREDIENTS
• 1 head cauliflower, cut into florets
• 1 teaspoon ground cumin
• ½ teaspoon red pepper flakes
• 1 tablespoon olive oil
• ½ cup tahini
• 1 garlic clove, finely grated
• 1 avocado, peeled and pitted
• ½ cup olive oil, plus more for garnish
• 1 lemon, juiced
• 2 tablespoons microgreens, for garnish
Sea salt and ground pepper to taste
METHOD
1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Add the 1 tablespoon olive oil, cauliflower, cumin, red pepper flakes, salt, and pepper in a bowl and mix until evenly coated. Transfer the cauliflower onto theprepared baking sheet and roast for 40 minutes until soft and golden.
3. Remove from the oven and allow to cool.
4. Once cooled, add the cauliflower, tahini, garlic, and avocado to a food processor and blend until smooth.
5. Slowly pour in the remaining olive oil and lemon juice until your mixture is smooth and creamy. Add a few tablespoons of water if your mixture looks too thick to thin it out slightly.
6. Taste and adjust the seasoning before serving. Garnish with microgreens and a drizzle of olive oil, if desired.
I’m so excited to show you the full transformation of this wonderful house that will become the home of the Dainty Pear Co. We have so much to share as we make this place all that we are imagining!
“No matter our talents, education, backgrounds, or abilities, we each have an inherent wish to create something that did not exist before. Creation brings satisfaction and fulfillment. We develop ourselves and others when we take organized matter into our hands and mold it into something of beauty.”
-Dieter F. Uchtdorf
Thank you so much for the kind birthday wishes, friends.
My hubby planned for me with a bunch of my girlfriends, and it was so much fun!
So grateful for friends who are more like family.
Have you ever had a professional organizer come to your house? (Or are you already amazing at organizing?) My sweet friend Angie, from A Proper Place, was at my house all week with her team, and it feels amazing after decluttering and having a spot for everything.
I hope this time of year has been uplifting and joyous so far. I do know
that the holidays are not always easy, and at this time of the year there
can be pockets of stress and heartache. If that is how your holiday
season is going, I hope you know that you are not alone, that storms
pass, and even the roughest seas can be calmed.
  Hi, friends! Merry (almost) Christmas!       INGREDIENTS ARTICHOKE AND EGGPLANT 2 tablespoons olive oil • 1 red pepper • 1 medium eggplant, quartered and then cut in half lengthways • 1 14 ounce can artichoke hearts, drained • Sea salt and ground pepper to taste STICKY PINE NUTS 1 thick strip lemon peel • 1 sprig thyme • 3 tablespoons pine nuts • 2 tablespoons honey • A small handful of Italian parsley, finely chopped, for garnish METHOD 1. Preheat the oven to 425°F. 2. Rub the red pepper and the eggplant with half the olive oil and roast for 30-40 minutes, turning every 10 minutes until the pepper begins to blacken and the eggplant is soft. 3. Remove the pepper and eggplant from the oven. Put the pepper into a bowl and cover with plastic wrap and let it sweat for 15 minutes, then peel and discard the skin and seeds. Cut the peppers into thick strips and set aside along with the eggplant. 4. In a non-stick sauté pan, heat the remaining olive oil. Add the thyme, lemon peel and pine nuts and stir until golden. Then add the honey, stir and heat until thickened. Then remove from heat. 5. To serve, divide peppers, eggplant, and artichokes into equal servings. Top with sticky pine nuts, season with salt and pepper and garnish with chopped parsley. ENJOY A LITTLE MAGIC  The scriptures are replete with descriptions that can help us evaluate the condition of our heart. Some verses include words like “pure,” “meek,” “lowly,” “broken,” and “contrite.” These words, and many others throughout scripture, give us insight into the Savior’s heart. In order to receive Him into our hearts, surely our hearts must be pure and humble like His. READ FULL POST Hope you have a beautiful Christmas!   |
