the blood stone

Bloodstone is an excellent blood cleanser and a powerful healing stone. It heightens intuition and increases creativity. It is grounding and protecting. Bloodstone draws off negative environmental energy, helping to overcome influences such as geopathic or electromagnetic stress. It stimulates dreaming and is a powerful revitaliser. Gives courage and teaches you how to avoid dangerous situations. Bloodstone encourages selflessness and idealism. Assists in acting in the present moment. Bloodstone calms and revitalises the mind, dispels confusion and enhances decision-making. Assists in adjusting to unaccustomed circumstances. Reduces irritability, aggressiveness and impatience.

dove eyes.
instagram style
http://dauriala.tumblr.com

beirut - the rip tide

fredericksburg trade days

the Belini Studio and Sculpture Ranch

summer preshrunk vintage!

http://preshrunkvintage.etsy.com

symba

my first quiche!

gluten free/dairy free

crust recipe
1 cup sorghum blend**
3/4 cup tapioca flour
1/2 cup buckwheat flour
3 tablespoons sugar
2 tsp xanthum gum
1/2 tsp salt
1/8 baking soda
1/2 cup shortening
1/2 almond milk
1 tsp apple cider vinegar
1 egg white

preheat your oven to 400F
i just threw all these ingredients into a food processor and blended it up until it turned into a ball!
oh and by the way! this recipe makes 2 crusts! so i cut that ball of dough in half put down some flour and rolled it out w my handy rolling pin. the other half is waiting for me to whip up an apple pie friday night!

fit pie crust into a 9 inch pie plate and set aside

quiche filling
4 eggs
3/4 cup almond milk
1 tsp GF mustard
1 tablespoon buckwheat flour
1/4 tsp salt

thennnnn add and mix in whatever ingredients you like!
i used:
bacon- throw on a skillet before hand a cook to your liking
jalapeno
white onion
dried thyme
fresh basil
sundried tomatos
daiya pepperjack cheese

whip up the eggs, almond milk, mustard, flour and salt together first and then throw in the goods.
pour into the uncooked pie crush
bake for 15 minutes on the bottom rack. lay a sheet of foil over it and continue baking for 30 minutes or until the quiche is set.
serve immediately!



**sorghum blend
1 1/2 cup sorghum flour 35%
1 1/2 cup potato starch 35%
1 cup tapioca flour 30%

i never know if i love you
but i'm pretty sure that i do
all i know is it feels sunny

Gluten-Free Multigrain Miracle Bread

ive decided to put my bread machine to use lately- by making our bread instead of buying it. its great because gluten free bread is around 5$ a loaf and it is usually half the size of a normal loaf. plus, fresh bread is so much more amazing and its good to know every ingredient that goes into it. we are on our third loaf and i think im going to make it a habit.

here is a new recipe that i just tried tonight that we really like! if you have a bread machine then awesome. if not the directions are listed for you at the bottom

Ingredients
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup buckwheat flour
1/4 cup tapioca starch
1/4 cup arrowroot
1/4 cup flax seed meal ( ground flax seeds)
1 tablespoon chia seeds
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons agave nectar
2 teaspoons apple cider vinegar

Preheat the oven to 200F.

Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.

Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.

Grease a 9x5" bread pan, and pour the dough into the pan. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.

Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.

This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.


-gluten free bay