Archive Monthly Archives: November 2018

So Well Gift Giving is So Easy

Think about how many people do not purchase self-care, wellness or pampering type of items for themselves. What a perfect time to choose a gift that will encourage the recipient to create their own moments of self-love.

The SoWell company has really did an outstanding job of putting together a collection of products that inspire feel-good wellness. I am so glad to have found a trustworthy resource for items that I love to use and share with others.

As we approach the busy shopping season, it’s hard to not become overwhelmed with all of the sales and commercialized holiday hoopla. Buying loads of stuff that most people don’t need, overspending and getting stressed is NOT a good way to experience the joy of the season.

I created this SoWell Gift Guide in hopes that I can help you purchase gifts that you feel good about buying and giving. I feel especially good about sharing this with you so lets keep passing that feeling on down the line by sharing it with others! 

Himalayan Salt Lights and Salt Therapy !

Beautiful, handmade and fair trade Himalayan salt lamps available in amber, gray and white $25 & up

so well mini USB salt lamp

Look at these cute mini USB lamps!  I think this is a great way to show someone that you love and care about their health. It also brings some natural decor to their desk or workstation.

Give someone a reason to relax in the bath with these pure himalayan bath salts and mineral soaks. Choose from Daily Detox, Stress Relief, Pain Relief or the Healthy Boosting Foot Soak.

Neti pots are great to have on hand during the flu and cold season when many people are seeking relief from nasal congestion. This is a unique gift that your loved ones will appreciate.

Soups On: Hearty Minestrone Soup with Fresh Arugula

Hearty Minestrone Soup with Fresh Arugula

This satisfying minestrone soup features a classic combination of fresh herbs, vegetables, white beans, and pasta. Although this recipe is delicious as written, don’t be afraid to experiment a bit with the ingredients. This dish is a great way to use up any extra fresh herbs and vegetables you have available.

Tip: For best results, cook the pasta separately, rather than in the same pot with the rest of the ingredients. This extra step yields more consistent results by eliminating the release of excess starch into the soup. It also prevents the noodles from becoming too soft and mushy, which means more appetizing leftovers the next day and better results when freezing for future use.

Prep time: 15 minutes

Cook time: 50-55 minutes

Serves: 6-8

 

Ingredients:

3 T. extra virgin olive oil, divided

2-3 cloves garlic, finely minced

½ medium yellow onion, finely chopped

3 medium carrots, finely chopped

3 large stalks celery, finely chopped

1 28-oz. can petite-diced tomatoes, undrained

1 15.5 oz. can cannellini beans, drained and rinsed

4 c. organic vegetable broth*

2 whole bay leaves

1 T. fresh rosemary leaves, finely chopped (or 1 t. dried)

1 T. fresh thyme leaves (or 1 t. dried)

1 T. fresh oregano leaves (or 1 t. dried)

½ T. crushed red pepper flakes

Sea salt and black pepper, to taste

Optional: 3” Parmesan cheese rind

2 c. Fusilli pasta

2 c. fresh green beans, cut into ½” pieces

2 c. fresh arugula

Optional Garnish:
¼ c. fresh parsley leaves, chopped

Freshly grated Parmesan cheese

* Use additional vegetable broth to reach desired consistency, if needed

Directions:

  1. Heat 2 tablespoons olive oil and garlic in a large pot or Dutch oven over medium-high heat. Sauté garlic, stirring occasionally, for 2-3 minutes or just until garlic starts to turn golden brown.
  2. Add chopped onion, carrot, and celery and cook for another 4-5 minutes, stirring occasionally, or until vegetables are soft and tender.
  3. Add diced tomatoes, cannellini beans, 4 cups vegetable broth, bay leaves, rosemary, thyme, oregano, and red pepper flakes to pot and stir to combine. Add Parmesan cheese rind, if desired, and season with salt and black pepper, to taste. Bring to a boil, then reduce heat to medium-low. Cover and simmer 20-25 minutes.
  4. While soup is simmering, cook pasta according to package directions until al dente. Reserve 1 cup of the cooking liquid before draining pasta. Rinse pasta and transfer to a medium bowl and toss with remaining olive oil. Cover and set aside.
  5. Remove cover from pot or Dutch oven and add green beans and the reserved pasta cooking liquid. Stir to combine and continue cooking, uncovered, another 20-25 minutes or until green beans are crisp tender.
  6. Add arugula and additional vegetable broth, if needed, and stir to combine. Season with additional salt and pepper, to taste. Cook for 2-3 minutes or until arugula begins to wilt.
  7. To serve, divide cooked pasta among individual serving bowls and top with hot soup. Top with chopped parsley and freshly grated Parmesan cheese, if desired. Serve with crusty bread and/or a crisp, green side salad for a hearty meal.
  8. Enjoy!