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KCL Friday Finds

Welcome to KCL Friday Finds! Grab a cup of coffee and get ready for some shopping fun! This weekend I’m all about treating myself to an at-home mani for selfcare Sunday and getting that glow with a new skincare routine.

I’m so happy to be using Oh It’s Natural again! Their products are all-natural with simple ingredients, so they're perfect for sensitive skin or for people like me who have a lot of allergies. This 3-Step Complete Hemp Skincare Regimen includes a cleanser, face oil, and sugar scrub. The Hemp All Over face oil can be used as an oil cleanser and makeup remover as well as a moisturizer.

Made with hemp seed oil, sunflower oil, and Vitamin E oil; it’s such a hydrating and nourishing oil. More so than most facial oils I’ve tried, this one really helps to even my skin tone and gives my skin a healthy glow. Hemp seed oil ranks zero on the comedogenic scale, so it’s perfect for all skin types. If you’ve been wanting to try a face oil but have been hesitant, I high…

Garlic and Herb White Bean Soup


Nothing tastes better on a cold winter day than homemade soup and fresh-baked bread. My favorite soup as of late is a recipe I developed with a few of my favorite ingredients - garlic and rosemary. This garlic white bean soup gets a deep rustic flavor with freshly - roasted garlic and an intense infusion of rosemary through a long simmering process.

You absolutely must begin with dried white beans as opposed to canned beans to get the full flavor. The extra long simmering time is what helps the garlic and rosemary to shine through in this dish. *Note: You can also make it in a slow cooker and blend with and immersion blender.

INGREDIENTS
  • 16oz dry white beans
  • 8 cups water (reserve 2 cups to add after the beans have begun to cook down quite a bit)
  • 1 large sprig fresh rosemary
  • 2 cloves garlic (raw for boiling with beans)
  • 2 heads roasted garlic
  • 1 cup coconut milk (NOT canned) for dairy-free option (otherwise 1 C whole milk)
  • ½ tsp sea salt
  • ½ tsp garlic salt

INSTRUCTIONS
  1. Prep beans by soaking overnight or with a quick-boil prep according to directions on bag.
  2. Place  2 heads garlic in foil and roast at 450 degrees F for about 40 minutes and allow to completely cool.
  3. Bring beans, 6 cups water, the raw garlic, rosemary, and spices to a boil then reduce heat to medium low and slow simmer for at least 2 hours, stirring occasionally.
  4. Add in 2 cups water and continue to simmer. Adjust salt to taste. 
  5. Remove the twig part of the rosemary sprigs.
  6. Stir in the cream or milk and transfer to a blender if you don't have an immersion blender.
  7. Peel the roasted garlic and add to the soup. Blend on hi until smooth. Serve it up with fresh crusty bread and enjoy!

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http://www.krisztinaclifton.com/2013/10/cooking-with-kids-easy-pumpkin-pasta.html

Comments

  1. Happy New Year, beautiful! I hope this year is filled with so much joy, happiness, great health, and success! This recipe looks absolutely delicious. I've just saved it and will be trying it myself. Thanks for sharing and I hope you have the best week ahead!

    XO,

    Jalisa
    THE STYLE CONTOUR

    ReplyDelete
    Replies
    1. You'll have to let me know how you like the recipe!! Thanks, Jalisa, and you have a wonderful New Year as well!!😊

      Delete

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