Simple Roots of Joy

RAINBOW VEGGIE PASTA SALAD

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Summertime is the perfect time for pasta salad. Picnics and barbecues are just not the same without a side of fresh seasonal veggies, pasta and a herby vinaigrette.

“EAT THE RAINBOW” THEY SAY

Health professionals are always saying that we should be “eating the rainbow”. This means eating different colors of fruits and vegetables every day.

Plant phytonutrients give them their color. Each pigment is linked to specific nutrients and health benefits.

Eating a variety of colors will increase your intake of different nutrients to benefit your health. By eating a variety of colors in your diet, you’re giving your body an array of vitamins, minerals, and phytochemicals that will benefit your health (source).

So not only does it make for a pretty dish, it is also great for your health! Win Win!

HOW TO MAKE RAINBOW VEGGIE PASTA SALAD

This pasta salad is my go-to dish to pass for family gatherings. It is tangy, fresh and makes a great side dish for any potluck.

Basically it is just cooked and cooled pasta, homemade vinegarette, cheese cubes and a bunch of veggies tossed together.

  1. Cook 16 oz. rotini al dente, drain and set aside to cool.
  2. Mix up the dressing: 2/3 c. olive oil, 1/3 c. white wine vinegar, 1 teas. honey, 1 teas. sugar, 1 teas. dried basil, 1 teas. dried parsley, 1 teas. dried oregano, 1 teas. kosher salt, 1/2 teas. paprika, 1/2 teas. onion powder, 1/2 teas. garlic powder, 2 tbsp. freshly grated parmesan cheese, 1/4 teas. crushed red pepper flakes (optional)
  3. Cut 8 oz. mozzarella cheese into small cubes.
  4. Cut up veggies: 1 c. cherry tomatoes, 2 large carrots, 1/2 yellow pepper, 1/2 English cucumber, 1/3 cup red onion, 2-3 radishes (optional)
  5. In a large bowl toss together pasta, cheese, veggies, and dressing. Best if marinated 3-4 hours before serving. Will save up to 3 days in refrigerator.

TIPS FOR MAKING PASTA SALAD

Everyone has their one preferences when it comes to pasta salad. My husband would love it if I added sliced black olives…but olives just aren’t my thing! 🙂 If there is a veggie you like, add it! Chop of whatever veggies or cheese you have and it will still be delicious.

  • Substitute 1/2 cup. feta cheese for the mozzarella.
  • Use any type of pasta. I like the rotini because I think it holds the dressing well, but any pasta will work!
  • Add some fresh parsley when serving.
  • Make sure to store well before serving.
  • Can last up to 3 days refrigerated.
  • You can use a regular cucumber, but I like the English because it has less seeds. Also, sometimes I peel my my cucumber but leave some of the green.
  • Put in Mason jars for lunches or picnics.
  • Omit cheese for a dairy-free option.
  • To spice it up, add more red pepper flakes and/or sliced pepperoncinis.
  • If you enjoy meat in your pasta salad, add halved pepperoni.
Yield: 10-12 Servings

RAINBOW VEGGIE PASTA SALAD

RAINBOW VEGGIE PASTA SALAD

Summertime is the perfect time for pasta salad. Picnics and barbecues are just not the same without a side of fresh seasonal veggies, pasta and a herby vinaigrette.

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes

Ingredients

Italian Vinegarette

  • 2/3 c. olive oil
  • 1/3 c. white wine vinegar
  • 1 teas. honey
  • 1 teas. sugar
  • 1 teas. dried basil
  • 1 teas. dried parsley
  • 1 teas. dried oregano
  • 1 teas. Kosher salt
  • 1/2 teas. paprika
  • 1/2 teas. onion powder
  • 1/2 teas. garlic powder
  • 1/4 teas. crushed red pepper flakes (optional)
  • 2 tbsp. freshly grated parmesan 

Pasta Salad

  • 1 16 oz box rotini, cooked and cooled
  • 1 c. cherry tomatoes, halved or quartered
  • 2 large carrots, peeled and chopped
  • 1/2 yellow pepper, chopped
  • 1/2 English cucumber, chopped
  • 1/2 red onion, chopped (about 1/3 cup)
  • 8 oz. mozzarella cheese, cubed
  • 2-3 radishes, chopped (optional)

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 249Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 16mgSodium: 190mgCarbohydrates: 17gFiber: 1gSugar: 3gProtein: 7g
© Lindsay Jury
Category: Dinner

BEST COLD BREW ICED COFFEE EVER

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I was never a big fan of cold coffee until I had kids. Now most of my coffee is cold…sometimes by choice and sometimes not by choice, if ya know what I mean. 🙂

iced coffee on agate coaster

This creamy and slightly sweet cold brew iced coffee is the perfect sweet treat and afternoon pick-me-up.

ICED COFFEE FOR THE WIN

This year I have taken a year leave of absence from my teaching job. Being home all day with my one and four year old daughters has been quite a life change and the biggest blessing of my life.

I did find that in the afternoon, my pot of coffee was usually still sitting in the coffee pot mostly full and very cold. Yet after getting the kids around for their afternoon rest time, it was calling my name.

I have never loved cold coffee, and honestly have never ordered an iced coffee in all my life. But one day I decided (maybe out of desperation?) to pour a cup of that cold coffee over ice and add some honey simple syrup and a splash of heavy cream. Mind. Blown.

Every day since, I look forward to my little afternoon treat.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

ICED COFFEE – LEVELED UP

Just when I thought it couldn’t get better, my mom totally leveled this drink up! She started making fresh cold brew coffee. She brought some over for me to try. WOW!

I added my normal cream and honey simple syrup and it was above and beyond delish.

At this point, I did not know cold brewed coffee was even a thing. It seemed so much smoother and richer than the cold coffee leftover from my coffee pot. So I did a little digging.

COLD BREW VS. HOT BREW

According to www.javapresse.com, there are many similarities and differences between the end results of coffee depending on how it is brewed.

One difference I noticed right away was that it seemed less bitter than my regular hot brewed coffee. Sure enough, tests have shown that cold brewed coffee can have 66% less acidity and bitterness when compared to hot coffee.

This occurs because the acids that normally become bitter in hot coffee don’t get extracted. The acids that add a sharpness to hot coffee don’t oxidize, as they would using hot water, to be extra tangy and acidic.

Although the flavor of cold brewed coffee is smoother and less bitter, it still has relatively the same amount of caffeine, depending on what type of coffee you use.

HOW TO MAKE COLD BREW COFFEE

In a cold brew coffee maker, add 1 cup coarse ground coffee. Add 5 cups water. Let steep in the refrigerator for at least 12 hours.

Remove and attach press. Press coffee slowly to the bottom of the coffee maker. Pour coffee into air tight container for storage and return to the refrigerator. Cold brew coffee will remain fresh when stored in refrigerator for up to 3 days.

MAKING THE ICED COFFEE

Fill a 16 ounce Mason jar (or any glass of your choice) half way with ice. Pour in 2 tbsp. honey simple syrup, 2 tbsp. heavy cream and 1 cup prepared cold brew coffee.

Add lid of your choice and shake. Enjoy cold!

TIPS

  • You can make it with whatever coffee you have! Sometimes I still pour a cup of cold coffee leftover in the pot and just add a splash of honey simple syrup and cream. In fact, it’s pretty good with hot coffee too!
  • Any brand of coarse ground coffee is okay to use for your cold brew. If you have a coffee grinder, you can use whole beans and just grind them coarsely yourself.
  • A cold brew coffee maker and a bag of coffee make a nice gift for any coffee lover!
  • Steep your cold brew over night so it is ready to go when you want to make your iced coffee.
  • See my post Easy Homemade Honey Simple Syrup for more info.
  • Cocktail options: Add 2 oz Kahlua OR replace 1 tbsp. heavy cream for 2 oz. of Irish cream for a Happy Hour iced coffee.
Happy Hour Iced Coffee

I still like my nice piping hot cup of coffee first thing in the morning. Doubtful that will ever change.

But I love this new tasty treat and hope it brings a bit of joy to your life, like it has mine!

SHOP THIS POST

Yield: 1 serving

BEST COLD BREW ICED COFFEE EVER

BEST COLD BREW ICED COFFEE EVER

This creamy cold brew iced coffee is the perfect afternoon pick-me-up and sweet treat all in one.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

Honey Simple Syrup

  • 1/2 cup clover honey
  • 1/2 cup water

COLD BREW COFFEE

  • 1 cup coarse ground coffee grounds (or French press coffee grounds. 
  • 5 cups cold water

ICED COFFEE

  • 2 tbsp. honey simple syrup
  • 2 tbsp. heavy cream
  • 1 cup cold brew coffee
  • ice

Instructions

Honey Simple Syrup:

Add 1/2 cup clover honey and 1/2 cup water to a small sauce pan. Simmer for 3-5 minutes until incorporated.

Pour into a jar with lid. Will keep in refrigerator up to 3 weeks.

Cold Brew Coffee:

Add 1 cup coarse ground (or French press) coffee and 5 cups of water to cold brew coffee maker.

Let steep in refrigerator at least 12 hours.

Remove from refrigerator and attach press. Press slowly until the press reaches the bottom of the coffee pot.

Pour coffee into air tight container to store in the refrigerator up to 3 days.

Make Iced Coffee Drink:

Fill a 16 oz. Mason jar (or any glass of your choice) half way with ice.

Add 2 tbsp. honey symple syrup, 2 tbsp. heavy cream, and 1 cup prepared cold brew coffee.

Put on lid and shake. ENJOY!

© Lindsay Jury
Category: Drinks

EASY HOMEMADE HONEY SIMPLE SYRUP

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This homemade honey simple syrup is so easy to make and is a staple my kitchen. It can be used in coffee, tea, cocktails, dressings, marinades and more!

The use of honey can be traced all the way back to ancient Egypt. Historically honey has been used for variety of purposes from religious offerings to medicinal ointments and tinctures. It has an interesting history and continues to be one of the most commonly used sweetener in the world. Honey also has some awesome antibacterial properties that make this sweetener one of the best.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

MAKING SIMPLE SYRUP IS SIMPLE!

Traditional simple syrup is equal parts sugar and water, simmered until the sugar is completely dissolved…so simple, hence its name.

Honey simple syrup is the same concept: Equal parts honey and water, simmered until fully incorporated.

TIME SAVING TIP: Sometimes if I’m short on time, I will just pour in 1/2 cup of boiling water from my electric tea kettle into my OXO shaker with 1/2 cup honey already inside and shake until incorporated. The shaker has measurements on the side…so EASY!

HONEY VS. HONEY SIMPLE SYRUP

You may be wondering “Why would I use honey simple syrup instead of just plain honey?”.

Honey by nature is thick, sticky and messy. Using it as a simple syrup makes it easy to pour and easier to incorporate into drinks and food.

NOT ALL HONEY IS CREATED EQUAL

For the sake of simple everyday use, I typically just use clover honey from the grocery story for this simple syrup. But not all honey is created equal. There is raw honey, regular honey, and different types of honey made in different ways and with very different flavors.

In the “Acid” episode of the series Salt, Fat, Acid, Heat with Samin Nosrat (I highly recommend the Netflix series and the book!) went to a honey farm and tasted tested different types of honey. It was interesting to see how the honey tasted so vastly different based on the type of bees and the flowers available to the bees and the age of the honey.

Honesty, it made me think about all the possibilities of using honey in my cooking and the flavors that could be created. This is something I will be exploring more!

HOW TO USE HONEY SIMPLE SYRUP

If you have a food or drink that needs a little sweetness, add some honey simple syrup. It provides a delicious honey sweetness, and no refined sugar.

My favorite ways to use honey simple syrup:

  • As a touch of sweetness to this Ginger Peach Turmeric Tea
  • Mixed with heavy cream in this delicious Cold Brew Iced Coffee
  • Drizzled over a bowl of oatmeal with dried cherries and slivered almonds
  • Add to any cocktail in place of simple syrup, like in this fresh citrus margarita
Yield: 1 CUP

EASY HOMEMADE HONEY SIMPLE SYRUP

EASY HOMEMADE HONEY SIMPLE SYRUP

This homemade honey simple syrup is so easy to make and is a staple my kitchen. It can be used in coffee, tea, cocktails, dressings, marinades and more!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1/2 cup clover honey
  • 1/2 cup water

Instructions

1. Heat water and honey in a small sauce pan over medium heat until fully incorporated.

2. When cool, pour into an airtight container. Store in the refrigerator for up to 3 weeks.

© Lindsay Jury

QUICK AND EASY PICKLED RED ONIONS

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Beautiful tangy pickled red onions make the perfect topping for tacos, salads, sandwiches and more! I always have a jar in my fridge ready to go.

Pickled Red Onion

THE BEST PICKLED RED ONIONS

There are endless reasons why you need this pickled veg as a staple in your refrigerator. The vinegar mixture takes the harsh bite out of the onion and turns them into a tangy, sweet and sour crunch that levels up your meals.

They take about 5 minutes to whip up. Just thinly slice the onion, mix the hot water with the vinegar, salt and sugar, and pour over onions…BOOM! Done.

Let cool on the counter for about an hour and then store in the refrigerator for up to two weeks, if they last that long!

The liquid will turn a beautiful pink color and can be used to make salad dressings. It has a nice onion flavor and a tangy bite to it!

HOW TO SERVE PICKLED RED ONIONS

  • They make a great addition to any salad. My favorite is on a Cobb salad or with any salad topped with Green Goddess dressing (like this Panera salad).
  • These are also yummy on sandwiches or burgers.
  • Just snack on them right from the jar!
  • The acid of these pickled onions complements any Mexican dish. Burrito bowls, tacos, Mexican pizza, sheet pan nachos, or my tasty slow cooker carnitas!
Slow Cooker Carnitas

Pickled Red Onions

Pickled Red Onion

These quick and tasty pickled red onions are the perfect addition to tacos, salads, sandwiches, and more! They take just a few minutes to make and are great to always have on hand.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1/2 red onion, sliced
  • 1/4 c. apple cider vinegar
  • 1/4 c. white distilled vinegar
  • 2 teas. kosher salt
  • 1 teas. sugar
  • 1 c. hot water

Instructions

1. Slice up half of a red onion and put in a Mason jar, or any container with a lid.

2. Heat up 1 cup of water. It can be boiling, but doesn't have to be.

3. In a seperate bowl or jar, stir together vinegar, sugar and salt. Add hot water and stir until incorporated.

4. Pour mixture into jar of sliced onions.

5. Allow to cool on the counter, and then move to refrigerator for storage.

© Lindsay Jury
Category: Dinner

SLOW COOKER CARNITAS

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Mexican carnitas are the cream of the crop when it comes to Mexican food. This slow cooked pork is packed with flavor and excellent on tacos, nachos, burritos….or just by the fork full! There are endless topping possibilities. Each combo is equally delicious.

WHAT ARE CARNITAS?

Carnitas are basically Mexico’s version of pulled pork. Taco Chronicles, a Netflix series my husband and I have been watching, has an episode all about carnitas. The roots of carnitas can be traced all the way back to the Aztecs. This dish has a rich and interesting history.

Traditionally, so much goes into making this dish. Authentic carnitas are made in huge copper vats and all the parts of the animal are slow cooked for hours. When the meat is fall apart tender, it is chopped up and put in a corn tortilla. Simple and delicious.

From creating the vats by hand to waking at all hours of the night to tend to the meat, people truly dedicate their lives to this dish.

Thankfully, for our everyday kitchen, a slow cooker/crock pot can achieve a similar method for cooking carnitas at home. Slow cooking the pork renders the marbled fat into the meat, leaving it tender and flavorful.

Garlic, onion, bay leaf, salt and oregano along with fresh orange juice and the peel of an orange meld together to create make the pork rich and tangy.

Browning the pork in some if its own renderings takes this dish to the next level. Those delicious brown bits are packed with flavor.

HOW TO MAKE SLOW COOKER CARNITAS

Ingredients:

  • 4-5 lb. pork shoulder/butt 
  • 1-2 tbsp. kosher salt
  • 2 teas. cracked black pepper
  • 1 tbsp. dried oregano
  • 2 teas. ground cumin
  • 2 tbsp. olive oil
  • 1 yellow onion, chopped
  • 5 cloves garlic, minced
  • 2 bay leaves
  • 2-3 oranges, juiced and a few slices to lay on top

Remove pork shoulder from packaging and pat dry. Sprinkle all sides with salt and pepper. Then rub with mixture of oregano and cumin.

Put into slow cooker fat cap up. Drizzle olive oil over pork. Add garlic, onions, bay leaves, orange juice and orange slices.

Cook on low for 8-10 hours or on high for 5-6 hours, until fall apart tender.

Remove and pull apart with two forks, disgarding the orange peel, bay leaves an any excess fat. Brown and serve!

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

TIPS FOR MAKING CARNITAS

  • Use a pork shoulder (same as a pork butt) for making carnitas. Put into the slow cooker fat cap up. When cooked, pull apart and remove unwanted fat.
  • I have used bone in pork and pork without the bone. Either have worked great.
  • ALWAYS brown your carnitas before serving. The caramelized bits add a delicious texture and flavor.
  • Makes a great dish for serving a crowd and can be made ahead of time. You can even slow cook the pork a day or two in advance, pull apart and store in the refrigerator until you are ready to serve. Brown on the stovetop or in the oven right before serving.
  • You can serve in corn or flour tortillas, however I prefer serving with browned corn tortillas right before serving.
  • Freezes well for up to three months. I freeze them before browning. Take them out a day in advance, and crisp up before serving.
  • I love the smell of this delicious meal cooking all day. It is truly mouth watering! But, I do not care for the smell of lingering dinner. When cleaning up from this meal I like to diffuse 4 drops orange oil, 4 drops of lime and 3 drops of peppermint for a refreshing clean kitchen smell.

BROWNING CARNITAS – TWO WAYS

Carmelizing the carnitas is the KEY do tasty, crispy goodness. There are two ways to brown the meat: stove top or using the broiler in your oven.

I personally prefer to brown my carnitas on the stovetop in my braiser or skillet, but it can be a little messy. I do like the caramelization better using this method, however if I am in a pinch or don’t feel like making that much of a mess, I use the broiler.

Method 1 – Stovetop

To brown the carnitas using the stovetop, heat a skillet to medium high heat. Add about a tablespoon olive oil. When the oil is hot, add the carnitas in batches. It gets more crispy if you do not crowd your pan. Add about a half cup of the juices from the slow cooker as needed.

As it becomes crispy around the edges, remove to a plate an cover with aluminum foil until all pork is ready to serve.

Method 2 – Broiler

Place shredded carnitas on sheet pan prepared with parchment paper. Add about one cup of the juices.

Broil for 5-10 minutes, or until parts of the pork are caramelized. You may want to stir around one time about half way through browning to ensure lots of brown bits are forming.

HOW TO SERVE CARNITAS

I like to serve my carnitas best as tacos. I crisp corn tortillas in a skillet to add an extra fresh and salty crunch.

browned corn tortillas

Brush each side of the tortilla with olive oil and add a slight sprinkle of salt. Add to hot skillet until each side is golden brown. I put them immediately into a stainless steel taco holder for serving.

These carnitas also make great sheet pan nachos! Top your favorite chips with the meat and add the toppings of your choice. We tried bell pepper, pickled jalapeño and cheddar and loved it!

These tacos pair well with Mexican rice, homemade guacamole and fresh citrus margaritas!

My favorite toppings are feta, pickled red onions, fresh cilantro and a squeeze of lime.

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Yield: 8 servings

Slow Cooker Carnitas

Slow Cooker Carnitas

This deliciously tangy Mexican pork is perfect for your next taco night. These will be the most crispy and flavorful tacos you have ever had!

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • 4-5 lb. pork shoulder/butt 
  • 1-2 tbsp. kosher salt
  • 2 teas. cracked black pepper
  • 1 tbsp. dried oregano
  • 2 teas. ground cumin
  • 2 tbsp. olive oil
  • 1 yellow onion, chopped
  • 5 cloves garlic, minced
  • 2 bay leaves
  • 2-3 oranges, juiced and a few slices to lay on top

Instructions

  1. Remove pork shoulder from packaging and pat dry. Sprinkle all sides with salt and pepper. Then rub with mixture of oregano and cumin.
  2. Put into slow cooker fat cap up. Drizzle olive oil over pork.
  3. Add garlic, onions, bay leaves, orange juice and orange slices.
  4. Cook on low for 8-10 hours or on high for 5-6 hours, until fall apart tender.
  5. Remove and pull apart with two forks, disgarding the orange peel, bay leaves and any excess fat.
  6. Brown and serve!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 3379Total Fat: 246gSaturated Fat: 90gTrans Fat: 0gUnsaturated Fat: 134gCholesterol: 1021mgSodium: 2517mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 265g
© simplerootsofjoy
Category: Dinner

8 WAYS TO USE ORANGE OIL EVERY DAY

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Orange oil is one of the most versatile oils. It provides endless benefits and yet is one of the most inexpensive. It can be used in your daily beauty, hygiene, and wellness regimens as well as for cleaning and aromatherapy.

ORANGE OIL OVERVIEW

Orange oil is from the botanical family rutaceae (also know as citrus). The oil is cold-pressed from the rind of the fruit and produces a fresh, citrusy, fruity, and sweet aroma. (1)

According to folklore, oranges were once called “Golden Apples” and have been associated with generosity and gratitude. (1)

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

BENEFITS OF ORANGE OIL

Orange oil is known for countless health benefits. It has anti-inflammatory, antiseptic, antioxidant, and antidepressant properties. Some doctors believe that orange oil has strong antiviral properties as well.

Orange oil may benefit people who have sore muscles, an aching back or feet or chronic inflammation. Used in a roller, this oil may reduce pain caused by inflammation.

The citrusy fresh aroma can be inhaled or diffused to promote improved mood and creativity. It also pairs well with many other oils such as tree oils like Northern Lights Black Spruce as well as peppermint, bergamot, vanilla, and ylang ylang.

Its antiseptic and antiviral properties lend orange oil to be useful for fresh breath and teeth whitening when used in your daily hygiene practices.

8 WAYS TO USE ORANGE ESSENTIAL OIL

There are endless ways to use orange oil every day. Here are 8 ways you can use orange oil today!

1. HAIR

Add a few drops to your conditioner to add some extra shine to your locks. If you have a powder-based dry shampoo, you can add a few drops to that as well for an extra fresh ‘do!

2. NATURAL TEETH WHITENER

The antiseptic properties of orange oil provide an inexpensive and refreshing natural teeth whitener. Put a drop right on your toothbrush along with your regular toothpaste.

About once a week, I like to add a drop to my charcoal whitener. I have a bamboo toothbrush that I dip in the activated charcoal powder, add a drop or two of orange oil and brush.

If you have never used activated charcoal powder for teeth whitening, be warned: It can be a little messy and seems very counter productive, since you are brushing you teeth with a black powder! However, it works amazing because it removes toxins and helps remove the stains caused from the tannins in coffee, teas and wine.

Brush your teeth with the charcoal and orange oil for 3-5 minutes. Rinse your mouth well and brush teeth with toothpaste to remove all residue.

3. ADD TO WATER OR TEA

Add a few drops of orange oil to water or hot tea. It will add a delicious refreshing taste and give your immune system a boost.

4. COOKING

Using essential oils in cooking can add great flavor to your dishes and drinks!

I use a drop of orange oil in my guacamole and also in my fresh citrus margaritas! Yum!

5. CLEANING

Add a few drops of orange oil to your every day household cleaner. Add a drop of orange oil to Thieves cleaner for an extra fresh scent and increased cleaning power!

6. MAKE A ROLLER

Add 10-15 drops of orange oil to a roller bottle and fill the rest of the way with a carrier oil such as fractionated coconut oil or sweet almond oil. Roll on your wrists or chest for to uplift your mood, help combat anxiety and depression and boost your immunity. Roll on ankles and feet for pain relief and to reduce inflammation.

7. FRESHEN BREATH/ORAL HEALTH

Combine a few drops of orange oil with warm water and a teaspoon of salt to make a refreshing mouthwash.

Also, add a drop of orange oil to coconut oil for oil pulling. Swish the oils around in your mouth for 5-15 minutes. Be sure not to spit oils into sink, as it could cause clogging.

Oil pulling is an ancient practice that involves swishing oil in your mouth to remove bacteria and promote oral hygiene. It is often associated with Auyrveda, the traditional medicine system from India (continue reading about oil pulling HERE).

8. AROMATHERAPY

Orange oil is a great addition to any diffuser blend. The sweetness complements most oils, and improves the scent some oils that you may not care for the smell of. I find that most of my diffuser blends have orange oil.

If you would like to learn more about how essential oils could promote your overall wellness, or are looking to add them to your wellness protocol CLICK HERE.

Orange Diffuser Blends

Here are three of my favorite diffueser blends with orange oil.

Happy Mood

4 Drops Bergamot

4 Drops Orange

3 Drops Lavender

Grounding

4 drops Northern Lights Black Spruce

4 Drops Orange

Morning Refresh

3 Drops Orange

3 Drops Lime

3 Drops Peppermint

Disclaimer: All material on simplerootsofjoy.com is provided for informational use only. It is not meant to be interpreted as medical instruction or advice. No action should be used based solely on the information contained on this blog. Even though essential oils are not considered toxic, individuals may have reactions to certain oils. Readers should get advice from healthcare professionals for any matters relating to their health and wellness.

5 SIMPLE WAYS TO PLAN YOUR BACKYARD GARDEN THIS WINTER

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Have you ever wondered how to more effectively and efficiently plan your backyard garden? Are you overwhelmed and need a place to start? These five simple steps can give you that starting place.

A garden journal can help you plan and implement your ideal garden. I believe that no matter where you live or how much gardening experience you have, if you want to garden…you can!

GARDEINING IS A LABOR OF LOVE

Planning, planting, daily maintenance, harvesting, preserving. Gardening is for those of us that thrive on producing and creating. Gardeners don’t shy away from hard work.

But nothing compares to biting into a ripe tomato fresh from vine. Or a handful of crisp snap peas still warm from the summer sun. The fruits of our labor are always well worth the effort.

Being able to cook delicious food with fresh herbs and homegrown ingredients that nourish our bodies is priceless.

I want to help you successfully plan the ideal garden for you. I will show you five simple steps to plan the ideal garden for you, no matter where you live or how experienced of a gardener you are.

Through these five steps, I will also show you a helpful way to organize your thoughts, ideas, important dates and information using your own customized garden journal.

Timing is everything in gardening. So start preparing for your garden this winter to help bring your dream garden to life!

It looks like the arctic where many of us live right now. In fact, it is -11 degrees out right now with a cumulative foot of snow.

Call me crazy, but I actually do love snow and all that winter offers.
There are few sights more beautiful and peaceful than a fresh blanket of snow. I love the cozy feeling of being snugged up inside on days like today. Making warming soup and homemade bread for my family. Being home together is my favorite.

Winter is also a great time to cozy up by the fire with a hot drink and a fresh new journal ready to be filled with garden dreams and ideas!

WHY SHOULD I START PLANNING MY GARDEN THIS WINTER?

  • Waiting until spring could limit the selection of seeds available.
  • If you are planning on starting seeds indoors, they will need to be planted between 4-12 weeks before your last frost date, depending on the plant.
  • It is FUN! You still get to garden in the cold winter months!
  • Making a plan helps you stay organized and accomplish more in less time. You will be able to tentatively schedule when you will complete each project and it will help you be more prepared and efficient.

ANYONE ANYWHERE CAN GARDEN

Our family loves gardening. We hope to someday have some acreage, but currently we live in a subdivision. Despite the limited land we have, we still manage to have plenty of garden space. We just have to be creative!

In our small half acre neighborhood lot ,we grow tomatoes, peppers, cabbage, kohlrabi, cucumbers, herbs, pumpkins, garlic, raspberries, strawberries, lettuce, rhubarb, carrots, beans and peas.

Creating a yearly garden journal has been something that has really helped keep me stay organized and on track for a successful year of gardening. Not to mention it is super fun!

Journaling can be not only enjoyable, but also cathartic and productive. Everyone journals differently and has their own spin on how to make it work for them.

I will walk you through how I set up my yearly garden journal and show you how I use it to plan my garden each year. Using a gardening journal is the backbone of my method of garden planning.

I will walk you through five simple steps for planning your backyard garden this winter, and show you how I use a journal as an essential part of the process.

PLANNING YOUR GARDEN

Here are five simple steps to take this winter to set up your ideal backyard garden:

  1. Set up a garden journal. I believe this is KEY! This journal will continue to serve as a place to record planting dates, lists, and information over the next year.
  2. Brainstorm your ideal garden. Think about everything you could ever want…vegetables, herbs, fruits, flowers, garden art, outdoor areas, new projects, etc.
  3. Sketch out a birds eye view of your garden. Roughly determine what you plan to grow and where you plan to grow it.
  4. Purchase your seeds.
  5. Schedule seed starting dates and set up indoor growing area (if you plan on starting seeds yourself).

HOW I PLAN MY GARDEN IN THE WINTER

1. SET UP GARDEN JOURNAL

I like to get a new fresh journal every winter to use for my yearly garden journal. There are journals made specifically for gardening, however I like to use a blank journal and customize it myself.

I always set up a table of contents in the front. I record the title and page number of every entry for future reference.

This has been a game changer for me. Having a table of contents really makes my journal feel organized and purposeful. It also helps when using past journals for reference when planning future gardens.

2. BRAINSTORM IDEAL GARDEN

My first journal entry is a list of everything I want for my garden this year. I mean EVERYTHING! I think big here! Of course, I’m sure I may not actually achieve every single last thing on this list, but having it all written down gives me a place to refer to when making my next gardening steps.

When brainstorm my ideal garden, I think about…

  • What vegetables do I want to grow? Fruits? Herbs?
  • What have I struggled with that I want to try again?
  • How much time do I want to spend tending my garden?
  • What have I never grown that I want to try this year?
  • Will I be adding any more gardens? Raised beds?
  • Do I want to add any new outdoor areas? Fencing? Landscaping?
  • Are they any perennials I want to add? Pots? Window boxes?
  • Will I be growing crops only in the spring and summer? Do I want to build cold frames? Or a greenhouse?
  • Do I want to produce more quantity this year? How do I plan to do that?
  • What fruits and vegetables does my family like to eat in the fall and winter? Am I planning on preserving any crops?

3. SKETCH GARDEN

After I brainstorm, I sketch out my garden area. I have many different garden areas around our backyard, so I sketch out a birds eye view of my entire back yard.

I sketch it out in my journal and also on butcher paper to keep taped up on the wall in the gardening area of my pole barn. Just get down a rough sketch. This doesn’t need to be fancy!

I number each garden area and on the next page in my journal I write what I plan on growing in each area. Remember to check the sun in each area as you determine what to plant in each garden. You will want to make sure each plant is receiving the right about of sunlight.

4. PURCHASE SEEDS

I order my seeds as early as possible. Typically in January/February. By this point I have started to receive the seed catalogs in the mail and have had a chance to peruse a bit.

However, try not to get lost in the rabbit hole of seeds! There are so many beautiful varieties! The beautiful images and the descriptions will make you want them ALL! I have a tendency to look at a seed catalog and want to buy all the things! So, I suggest looking back at the list in your journal when purchasing so you don’t overdo it!

Choosing seeds can be a bit overwhelming. Here are three things to keep in mind when purchasing your seeds:

There are three categories of seeds:

Heirloom – Heirloom seeds are a variety of seeds that have been around for 50+ years. These seeds often have interesting historical stories of origin. Heirloom seeds are open pollinated, which means that plants have only been exposed to natural pollination. Also, if you save seeds from your plants, you will want to choose heirloom seeds as they will produce seeds true to their type the following year. I typically choose to purchase heirloom seeds.

Hybrid – Hybrid seeds are not to be confused with GMO seeds. They are crossed on purpose for a better variety by crossing plants with desirable qualities. Seeds from a hybrid plant can not be saved.

GMO (Genetically Modified)– GMO seeds are created in a lab. Since we do not know a lot about GMO, and some data suggests there could be some health disadvantages to them. I do not use GMO seeds.

(source Old Fashioned on Purpose podcast episode S3 E3)

Choose plants that grow well in your zone.

  • When looking at seed catalogs or online seed stores, check the plant variety to see if they grow in your zone.
  • Click here to find your zone. I live in mid-Michigan, so I am in growing zone 6.

Check the planting dates

  • Make sure you have time to start seeds if needed. Depending on the plant, you may need to start seeds indoors if your zone does not have a long enough growing season.
  • Some plants need between 4-12 weeks to be started indoors, depending on the variety.
  • You will need your last frost date to determine the dates that you need to start the seeds. You can also find your last frost date here. My last frost date falls around May 20 . I typically plant on Memorial Day weekend each year just to play it safe.
  • Tomatoes, peppers and cucumbers are just a few plants that typically need to be started indoors due to the length of their growing season.
  • If you are not interest in starting from seed, you can always purchase seedlings at your local garden store.

I order my seeds mostly from burpee.com and trueleafmarket.com (I am not an affiliate of either, I just like their product). Both companies also have a wealth of information about each plant on their website that will really help with seed starting, planting, and maintenance.

PLAN SEED STARTING DATES

After I purchase and receive all my seeds, I sort the packets into two piles: Start Indoors and Direct Sow.

1. Start Indoors – The plants that I need to start indoors, I then sort into piles based on when they need to be started. Every packet has a range of weeks in which they should be started indoors based on the last frost date for your area.

Example: The tomato seed packet says they should be started indoors 6-8 weeks before last frost date. My zone’s last frost date is around May 9. To ensure my seedlings don’t get nipped by frost, I tend to wait a few more weeks until Memorial Day weekend. So, I count back 6-8 week from when I plan to plant my garden and schedule the date to start my seeds indoors.

This is a Google Doc I created for organizing seed starting dates this year.

Google Doc Seed Start Dates

I also write this information into my journal to keep all information in one place. Just to ensure I started each seed on time, I added each of these dates to my personal calendar.

2. Direct Sow – The seeds that I will directly sow into the ground will be put aside until the end of May when we plant our garden.

Blog post on the process of starting seeds indoors coming soon….

USING YOUR JOURNAL THROUGHOUT THE YEAR

After the winter planning process, I have a good start in my journal. I will continue to write in my journal daily or weekly, depending on the season and what is going on in the garden.

Current Table of Contents:

pgs. 1-2 Dream Garden Brainstorm

pgs. 3-4 Garden Sketch

pg. 5 Garden Planting Plan

Pgs. 6-8 2021 Seed Starting Dates

Throughout the year I write about:

  • information on different plants with the seed start/direct sow dates
  • mistakes and solutions to try next time
  • plans for projects
  • notes about planting and maintaining different crops
  • notes from gardening books or podcasts
  • information on new gardening methods
  • tips and tricks I’ve tried or learned
  • gardening quotes and inspiration

I hope this post has inspired you to dream about your ideal garden and get a plan in place to help you have a successful year!

Audrey Hepburn said that planting a garden is believing in tomorrow. After the year we have all had, nothing rings more true.

Homegrown food nourishes the body. Growing your own food nourishes the soul. Let’s believe in tomorrow and enjoy today. Happy planning and planting!

Additional Resources:

  • Old Fashioned on Purpose – Blog and Podcasts by Jill Winger
  • Week-by-Week Vegetable Gardeners Handbook – by Kujawski and Kujawski
  • Grow Your Self – Podcast by Nicole Burke
  • Pioneering Today – Podcast by Melissa K. Norris

RUSTIC DUTCH OVEN BREAD

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What is more delicious than freshly baked homemade bread? I honestly can not think of one thing! This tasty and easy everyday bread can be mixed up the night before, left out to rise overnight and is ready to bake for dinner the next day!

Rustic Dutch Oven Bread

BAKING BREAD IN A DUTCH OVEN?

I love cooking with Dutch ovens. They are perfect for soup, stew, chili, roast…and bread! There are many different brands and sizes, but all are enamel coated cast iron. They heat evenly, can be used stove top or in the oven and cook everything like magic.

Steam is an important component in making this no-knead crusty bread. The lid keeps the steam in and it surrounds the wet dough which helps the yeast get to work and the crust becomes a delicious crunchy texture.

This bread recipe is very hands-off. The rise time does all the work for you.

HOW TO MAKE RUSTIC DUTCH OVEN BREAD

  1. Combine all ingredients into a mixing bowl.
  2. Mix well.
  3. Cover with plastic wrap.
  4. Let dough rise at least 8 hours, but no more than 24 hours.
  5. 30 minutes before you are ready to cook the bread, preheat the oven to 450 degrees F with the Dutch oven (and lid) inside.
  6. Turn the dough out onto a piece of parchment paper with some flour as needed. Let rise about 30 min.
  7. Lower the parchment with the dough into the Dutch oven.
  8. Cover. Cook for 30 minutes.
  9. Remove the lid and cook until top is golden brown 7-10 more minutes)
  10. Cool and enjoy!

This recipe is not fussy at all. Usually, I put a little olive oil in a clean bowl and put the dough in to rise. However, sometimes I just leave it right in the bowl I mixed it up in to rise…and guess what? It’s fine. 🙂

TIPS FOR MAKING DUTCH OVEN BREAD

  • Plan ahead. If you know you are making soup or something you want to have bread with the next day, mix up your bread in advance so it is ready when you need it.
  • Many times I mix up this bread in the morning when my kids are having breakfast, and it is good and ready to go for dinner that day.
  • Make sure your yeast is fresh. Most yeast has a shelf life of about 6 months. It is best to keep it stored in an airtight container in the refrigerator.
  • Make sure the water is not too hot, but not cold. The warm water will help activate the yeast, but hot water may kill it. You can check the temp (about 100-110 degrees F) with a kitchen thermometer if you want, but usually I just feel it and make sure it is warm, but not hot.
  • Rapid rise yeast works best. It does not have to be “bloomed”, which means activating the yeast in warm water. If you only have active dry yeast, make a well in the center of your flour, add water and salt and sprinkle the yeast on top of the water to sit for about 5 minutes until if foams/blooms before your mix everything together.
  • If you are in a rush, just leave the dough to rise right in the bowl you mixed it in.
  • You may omit the olive oil steps. It just serves as a way to help handle the sticky dough with less mess.
  • King Arthur all-purpose flour is my favorite, but any flour will work. Bread flour will work well, too. It just has more gluten, so it will make a bread that is a bit more soft but equally delicious!

WAYS TO SERVE RUSTIC DUTCH OVEN BREAD

baked bread with butter

Obviously homemade bread goes with EVERYTHING. But here are my faves:

  • slathered with butter!
  • with any soup or stew
  • as a side to pasta dishes or salads
  • dipped in olive oil with Italian spices, parmesan cheese and balsamic vinegar

Since I usually have some of this bread hanging out in my kitchen, I have found many uses for it. It really only lasts one day after baking, so that next day I like to use it for toast, crostini or croutons. My favorite ways to use this day-old bread:

  • drizzled with olive oil and toasted to make crostini for bruschetta.
  • toasted with smashed avocado, a drizzle of olive oil, a sprinkle of Muldon flaked sea salt and a few cracks of fresh black pepper.
  • made into croutons for salads or soups

I hope you enjoy this yummy bread and hope it becomes an easy go-to bread in your kitchen as it has in mine!

Yield: 6 servings

Rustic Dutch Oven Bread

Rustic Dutch Oven Bread

Crusty on the outside and soft on the inside, this easy to make rustic homeade bread is perfect with any meal. Mix it up the night before and it will be ready to bake for dinner the next day.

Prep Time 5 minutes
Cook Time 40 minutes
Additional Time 8 minutes
Total Time 53 minutes

Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 teas. kosher salt
  • 1/2 teas. active yeast
  • 1 3/4 cups warm water
  • 1-2 tbsp. olive oil, to coat bowl and drizzle on top (optional)

Instructions

MAKING THE DOUGH:

1. In a large bowl, mix together flour, salt, yeast and warm water until fully incorporated. Dough will be sticky.

2. Coat large clean bowl with about 1 tbsp. olive oil. Add the dough and drizzle with remaining olive oil.

3. Cover bowl with plastic wrap and a kitchen towel. Let rise at least 8 hours, but no longer than 24 hours.

COOKING THE BREAD:

1. Heat oven to 450 degrees F with the Dutch oven (lid on) inside for at least 30 minutes. Meanwhile, turn out the dough onto a lightly floured piece of parchment paper so it can rest for 30 minutes before cooking.

2. Then remove the Dutch oven from the oven, remove lid and carefully place the parchment paper and dough into the pot. Replace lid and return to oven for 30 minutes.

3. After the bread has baked for 30 minutes with the lid on, remove the lid and bake for an additional 7-10 minutes until the top is golden brown. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

2 slices
Amount Per Serving: Calories: 259Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 585mgCarbohydrates: 48gFiber: 2gSugar: 0gProtein: 7g
© simplerootsofjoy
Category: Bread

Hello!

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Welcome to Simple Roots of Joy! Let’s embrace the rhythm of ordinary daily life by celebrating good food, getting our hands dirty and exploring ways to show up with more wellness, creativity, and joy! Join me for simple living with a back-to-basics approach to modern life.