Tuesday, January 5, 2010


I'm starting a detox plan today. I'm going to be cutting out all refined sugar, flour, starches, caffeine(gulp!) and all processed foods.

My morning will start with a 'Very Berry' smoothie which I make from scratch.

1 cup of organic orange juice (with lots of pulp)
2 cups of frozen mixed berries (raspberries, blueberries)
1 banana

Blend until smooth.

So easy and so delicious. When I have one of these in the morning I feel as if I'm starting my day off right. I always feel great after my morning smoothie.

Monday, January 4, 2010

For The Love Of Books

Source: Apartment Therapy
Photographed by: Evan Thomas

Since this blog is going to be mainly about food and interior design I thought I would publish a design post today and then a food post tomorrow. Each day I'll alternate the two. And once in awhile I'll throw in some art, fashion and maybe a joke or two.

Now onto the photo. I don't know where this photo came from (apologies to the photographer) but it is gorgeous. I love libraries. Especially libraries that are in people's homes. There is something cozy and romantic about a room filled with literature.

My husband and I have a small library in our home and I'm hoping to redo it one day. We need more shelving. Our existing shelving cannot hold all of our books. And now that we have a little girl, our library is going to expand.

IKEA has great options for shelving and they're dirt cheap.

Sunday, January 3, 2010

A Fresh Start

After a gluttonous feast this past Christmas season I'm ready for some light, clean, fibre-filled food. I came across this recipe (from the fabulous, but now debunked Gourmet Magazine) The Green Leaf Lettuce, Pomegranate and Almond Salad.


2 tablespoons fresh lime juice
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons extra-virgin olive oil
1 1/4 lb green leaf lettuce (2 heads), trimmed and leaves torn into 2-inch pieces (20 cups)
1/2 lb watercress (2 bunches), coarse stems discarded and sprigs cut into 1-inch pieces (6 cups)
Seeds from 1 large pomegranate (1 1/4 cups), bitter white membranes discarded
3/4 cup sliced almonds (2 1/4 oz), toasted


Whisk together lime juice, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.

Combine lettuce, watercress, and half of pomegranate seeds in a large serving bowl. Toss with just enough dressing to coat, then sprinkle with almonds and remaining pomegranate seeds.

Cooks' notes:

•Lettuce and watercress can be washed and spun dry 1 day ahead and chilled separately, wrapped in dampened paper towels, in sealed plastic bags.
•Pomegranate can be seeded 1 day ahead. Chill seeds in an airtight container.
•Almonds can be toasted 1 day ahead and cooled completely, then kept in an airtight container at room temperature.

Saturday, January 2, 2010

Bonne Année

Happy New Year Everyone!