Our sweet, gray kitty passed away at 5:30 am last night, sleeping between us in our bed. She spent the last 3 weeks of her life, following a stroke, tucked into her favorite basket, being toted around with us wherever we went. It's what she wanted and she was incredibly happy, blessing us with her beautiful, loud purring 'til the very last day of her life. We told her stories and walked down memory lane 3 times daily while feeding her favorite pureed "Pumpkin Jack Splash" via syringe. She wore an extra small baby diaper with a hole cut out for her tail, but she was mostly quite good at letting us know when to take her down to her box… on the four occasions of exception, she handled 4 baths & a blow dry very well:) Although she wasn't able to walk these 3 weeks, she thoroughly accepted the situation with the amazing spirit and love we've always known. We love you kitty. Thank you for blessing us with your sweet perfection for the last 13 years. You'll be part of us forever.
Several years ago I began experimenting as a vegetarian purely out of love for animals. One need only adore a pet of their own for that to turn into compassion for all animals. That's what happened for me. I became unable to hold dually in my conscience, that it's ok to eat one animal so long as I never knew it personally/it came from XYZ species, while simultaneously loving another animal as a member of my family.
I hold no judgement against meat eaters as it's woven into the fabric of our conditioning. We're raised eating, wearing & using animal products in more ways than we probably realize. Even despite my own internal conflicts over the issue, I've waffled back and forth between vegetarian/flexetarian over the years, rationalizing, since my husband was a carnivore, preparing a couple of meat dishes a week, though I'd use only humanely raised/organic products religiously.
Recently, however, after reading several fascinating nutrition books, I learned the amazing benefits of a raw foods vegetarian diet. What we've been conditioned to believe our bodies require nutritionally in order to thrive is quite upside down. A vegetarian/raw foods diet has been linked to a whole host of benefits including greater energy, radiant skin, reduced risk of disease and better digestion. Research and real life experiences have also shown that a person can prevent a body's healthy cells from turning into malignant cancererous cells by consuming mostly a vegetarian, raw food diet of whole, organic foods!
When I shared what I'd learned with Jim, I was thrilled when he decided he too wanted transition to a vegetarian, mostly Raw Vegan food diet. The timing was perfect! After just 2 weeks of phasing ourselves into this new lifestyle, we're already feeling and seeing the results. Jim, for example, is experiencing a much higher level of performance during his boxing workouts!
Uncooking, or eating Raw involves a lot of new techniques and some new tools- though the investment is negligible compared to health related expenses down the road. We'd already been making a delicious green smoothie daily for the past year (yes, we love it that much!) in our Vitamix, so we were off to a fab start. My 1st two equipment investments so far on our Raw journey are my spiralizer, for making vegetable pasta, and a Juicer. Love them both!
Originally, I'd planned to share my Raw Vegan recipe for Pasta Alfredo today, but I've received so many requests for this Power Green Juice that I decided to share it first. Again, this is NOT the same recipe as the green smoothie I've shared previously. Juicing is very different from blending as it immediately delivers a degree of enzymes/nutrition/benefits we'd never actually be able to consume in even one day. Jim and I noticed after our first Power Green Juice we experienced an awesome sustained rush of energy, not unlike what follows a cup of coffee, just without the jitters and subsequent crash.
Please enjoy Sweet & Tangy Power Green Juice. I am thrilled about it, as until now, I've never been able to drink more than a few sips of green juice, from even the best juicing companies. Sweet & Tangy Green Drink has a wonderful tang of ginger and lemon, sweetness from apples & zip from the fennel… and there's something about that fabulous sustained energy rush… it becomes addictive! It's already one of our daily staples.
Sweet & Tangy Power Green Juice
Recipe for Sweet & Tangy Power Green Juice (Serves 2)
Ingredients:
2 collard or kale leaves
3 romaine lettuce leaves
2 handfuls parsley, about 1/2 bunch (or use spinach)
1 cucumber
1/2 fennel bulb (or 1/2 of top portion, ie. the fronds/stems. I get four batches out of 1 fennel this way.)
3 stalks celery
2 green apples, cored
1 lemon, peeled (yellow skin removed)
1 lime
1 1/2" piece of fresh ginger root (I like a lot of ginger, you may want to try w/ a 1" piece first)
A couple squirts of Stevia to sweeten if necessary
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2012-07-16 21:27:562025-12-06 15:02:58Sweet & Tangy Power Green Juice & My Raw Journey
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2012-07-07 17:20:002025-12-06 15:03:00Until Next Time, Nantucket ~ Part II
As promised here is the delicious Chilled Carrot Soup with Lemon-buttered Farfalle recipe I made from our garden's prolific carrot harvest… It's a lovely French recipe combining cool, luxuriously silky, sweet, carrot puree with unctious lemon-buttered pastas tossed in fresh dill.
THE perfect light yet decadent meal for this hot, steamy weather.
Chilled French Carrot Soup w/ Lemon-buttered Farfalle
Chilled Carrot Soup with Lemon-buttered Farfalle
(Serves 6)
Ingredients:
2 tablespoons butter (separated)
1 tablespoon olive oil
1 small onion chopped
1 pound carrots peeled and sliced into coins (if they're baby carrots don't peel)
2 tablespoons honey
1/4 teaspoon nutmeg
4 cups chicken stock
1 1/2 cups farfalle pasta
2 tablespoons fresh squeezed lemon juice (separated)
1/4 cup chopped fresh dill
Method:
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large saucepan over a medium heat. Add the chopped onion and sautee until soft, about 5 minutes.
Add the carrots, honey and nutmeg and continue to sautee for another 10 minutes.
Add the chicken stock, bring to a simmer, cover and cook for 10 minutes until the carrots are softened.
Puree the liquid using an immersion blender or in a Vitamix for the silkiest, smooth result possible. Stir in 1 tablespoon of fresh lemon juice into the soup. Chill for a few hours or overnight.
Prior to serving, cook the farfalle pasta to package directions. Drain and return to pot with 1 tablespoon of butter and stir to coat. Add the fresh chopped dill and 1 tablespoon lemon juice to the pasta and combine.
Ladle the chilled carrot soup into shallow serving bowls. Divide the dilled pasta amongst the soup bowls, mounding a small amount in the center of each bowl.
Enjoy!
Chilled French Carrot Soup w/ Lemon-buttered Farfalle
PS. Don't forget to check out StyleNectar's convenientRecipe Index!
It's been a few weeks since my last post because we've been away on vacation. In addition to sharing a few vaca snaps with you, I have a delicious new recipe you'll love for a Chilled French Carrot Soup with Lemon-buttered Farfalle which I'll share in my next post.
Our vacation was spent in beloved Chatham, Mass (Cape Cod) and Nantucket, a part of the world where the weather is always mild and the sunlight ever clear and bright. We adore the salty sea breezes, beautiful sandy beaches and silver, cedar shingled houses covered in climbing pink roses with hydrangeas galore and the lushest of English gardens.
We biked and we hiked, Jim fly fished and I sketched (lot's of material for upcoming paintings!). We strolled lazily through beautiful art galleries, window shopped and frequented The Bean(our favorite Nantucket coffee house) a couple times a day. Dining on Nantucket is absolutely fabulous. So much so that we simply allowed ourselves to steep in the romance of beautiful, fresh flavors and wonderful ambiance rather than bothering to photo-document it all. Just a few of our favorites are Company of the Cauldron, Oran Mor, Pearl,Lola 41 and Toppers. All amazing.
Meanwhile, miles away back at the home front, our garden was going into overdrive, providing us a bounty of fresh produce to help keep us light and cool for the hot, steamy weather that welcomed us home (think 95+ and high humidity). Jim brought in beans, peas, jalapenos, ruby beets, herbs and gorgeous baby collards, red leaf lettuce, beet greens and nasturtiums (DELISH in salads) plus six pounds of beautiful baby French carrots… I'm sure I'm forgetting some things too!
PS. Check out StyleNectar's convenientRecipe Index!
https://stylenectar.com/wp-content/uploads/2025/09/stylenectar.png00Juliane Porterhttps://stylenectar.com/wp-content/uploads/2025/09/stylenectar.pngJuliane Porter2012-07-01 14:44:002025-12-06 15:03:03Until Next Time, Nantucket ~ Part I
kitty
Our sweet, gray kitty passed away at 5:30 am last night, sleeping between us in our bed. She spent the last 3 weeks of her life, following a stroke, tucked into her favorite basket, being toted around with us wherever we went. It's what she wanted and she was incredibly happy, blessing us with her beautiful, loud purring 'til the very last day of her life. We told her stories and walked down memory lane 3 times daily while feeding her favorite pureed "Pumpkin Jack Splash" via syringe. She wore an extra small baby diaper with a hole cut out for her tail, but she was mostly quite good at letting us know when to take her down to her box… on the four occasions of exception, she handled 4 baths & a blow dry very well:) Although she wasn't able to walk these 3 weeks, she thoroughly accepted the situation with the amazing spirit and love we've always known. We love you kitty. Thank you for blessing us with your sweet perfection for the last 13 years. You'll be part of us forever.
Sweet & Tangy Power Green Juice & My Raw Journey
Sweet & Tangy Power Green Juice
I've begun my Raw journey!
Several years ago I began experimenting as a vegetarian purely out of love for animals. One need only adore a pet of their own for that to turn into compassion for all animals. That's what happened for me. I became unable to hold dually in my conscience, that it's ok to eat one animal so long as I never knew it personally/it came from XYZ species, while simultaneously loving another animal as a member of my family.
I hold no judgement against meat eaters as it's woven into the fabric of our conditioning. We're raised eating, wearing & using animal products in more ways than we probably realize. Even despite my own internal conflicts over the issue, I've waffled back and forth between vegetarian/flexetarian over the years, rationalizing, since my husband was a carnivore, preparing a couple of meat dishes a week, though I'd use only humanely raised/organic products religiously.
Recently, however, after reading several fascinating nutrition books, I learned the amazing benefits of a raw foods vegetarian diet. What we've been conditioned to believe our bodies require nutritionally in order to thrive is quite upside down. A vegetarian/raw foods diet has been linked to a whole host of benefits including greater energy, radiant skin, reduced risk of disease and better digestion. Research and real life experiences have also shown that a person can prevent a body's healthy cells from turning into malignant cancererous cells by consuming mostly a vegetarian, raw food diet of whole, organic foods!
When I shared what I'd learned with Jim, I was thrilled when he decided he too wanted transition to a vegetarian, mostly Raw Vegan food diet. The timing was perfect! After just 2 weeks of phasing ourselves into this new lifestyle, we're already feeling and seeing the results. Jim, for example, is experiencing a much higher level of performance during his boxing workouts!
Uncooking, or eating Raw involves a lot of new techniques and some new tools- though the investment is negligible compared to health related expenses down the road. We'd already been making a delicious green smoothie daily for the past year (yes, we love it that much!) in our Vitamix, so we were off to a fab start. My 1st two equipment investments so far on our Raw journey are my spiralizer, for making vegetable pasta, and a Juicer. Love them both!
Originally, I'd planned to share my Raw Vegan recipe for Pasta Alfredo today, but I've received so many requests for this Power Green Juice that I decided to share it first. Again, this is NOT the same recipe as the green smoothie I've shared previously. Juicing is very different from blending as it immediately delivers a degree of enzymes/nutrition/benefits we'd never actually be able to consume in even one day. Jim and I noticed after our first Power Green Juice we experienced an awesome sustained rush of energy, not unlike what follows a cup of coffee, just without the jitters and subsequent crash.
Please enjoy Sweet & Tangy Power Green Juice. I am thrilled about it, as until now, I've never been able to drink more than a few sips of green juice, from even the best juicing companies. Sweet & Tangy Green Drink has a wonderful tang of ginger and lemon, sweetness from apples & zip from the fennel… and there's something about that fabulous sustained energy rush… it becomes addictive! It's already one of our daily staples.
Sweet & Tangy Power Green Juice
Recipe for Sweet & Tangy Power Green Juice (Serves 2)
Ingredients:
Method:
Sweet & Tangy Power Green Juice
You may also enjoy: Until Next Time Nantucket Part I or Grapefruit, Avocado & Kalamata Salad
Until Next Time, Nantucket ~ Part II
As promised, a few more snaps to share with you from one of our favorite places in the world, Nantucket Island.
(As always, click images for a better, larger view)
View Until Next time, Nantucket ~ Part I
You may also enjoy: Lobster Rolls, it's Summertime!
Chilled French Carrot Soup w/ Lemon-buttered Farfalle
As promised here is the delicious Chilled Carrot Soup with Lemon-buttered Farfalle recipe I made from our garden's prolific carrot harvest… It's a lovely French recipe combining cool, luxuriously silky, sweet, carrot puree with unctious lemon-buttered pastas tossed in fresh dill.
THE perfect light yet decadent meal for this hot, steamy weather.
Chilled French Carrot Soup w/ Lemon-buttered Farfalle
Chilled Carrot Soup with Lemon-buttered Farfalle
(Serves 6)
Ingredients:
Method:
Enjoy!
Chilled French Carrot Soup w/ Lemon-buttered Farfalle
PS. Don't forget to check out StyleNectar's convenient Recipe Index!
Until Next Time, Nantucket ~ Part I
It's been a few weeks since my last post because we've been away on vacation. In addition to sharing a few vaca snaps with you, I have a delicious new recipe you'll love for a Chilled French Carrot Soup with Lemon-buttered Farfalle which I'll share in my next post.
Our vacation was spent in beloved Chatham, Mass (Cape Cod) and Nantucket, a part of the world where the weather is always mild and the sunlight ever clear and bright. We adore the salty sea breezes, beautiful sandy beaches and silver, cedar shingled houses covered in climbing pink roses with hydrangeas galore and the lushest of English gardens.
We biked and we hiked, Jim fly fished and I sketched (lot's of material for upcoming paintings!). We strolled lazily through beautiful art galleries, window shopped and frequented The Bean (our favorite Nantucket coffee house) a couple times a day. Dining on Nantucket is absolutely fabulous. So much so that we simply allowed ourselves to steep in the romance of beautiful, fresh flavors and wonderful ambiance rather than bothering to photo-document it all. Just a few of our favorites are Company of the Cauldron, Oran Mor, Pearl, Lola 41 and Toppers. All amazing.
Meanwhile, miles away back at the home front, our garden was going into overdrive, providing us a bounty of fresh produce to help keep us light and cool for the hot, steamy weather that welcomed us home (think 95+ and high humidity). Jim brought in beans, peas, jalapenos, ruby beets, herbs and gorgeous baby collards, red leaf lettuce, beet greens and nasturtiums (DELISH in salads) plus six pounds of beautiful baby French carrots… I'm sure I'm forgetting some things too!
Our abundance of carrots resulted in a delicious Chilled French Carrot Soup with Lemon-buttered Farfalle I'll share in my next post… The perfect, light meal for this hot, steamy weather.
~
Nantucket and Chatham Snapshots ~ Part I
Stay tuned… I'll be sharing a few more snaps with you soon!
(As always, click images for a better, larger view)
Bye for now… I'll be sharing a few more snaps with you soon!
PS. Check out StyleNectar's convenient Recipe Index!