I get HIGH on finding cool sh*t in thrift stores.  I don’t like paying full price for anything except a fabulous pair of shoes.  I am a high style bargain hunter…

The other day I scored ALL of this for only $26!

Check it out: We’ve got a solid wood Ethan Allen dresser, cutie little lights for my daughters room, Indian inspired tchotchkes, fabric and a beautiful gold cuff bracelet.  SWEET DEAL.  You’ve just got to know when to pounce on it!

I’m still in the process of hip-ifying this dresser…I’ll be sure to post the after pics when I do.

Next, I have to $20 side tables that were oh so ewwww  when I got them.  See for yourself:

With a little sanding, some paint, some pretty drawer pulls and some sticky paper for drawer liners, we have a beautiful transformation.

To beautiful, inspiring spaces!

xo,

        

Living in NYC for 10 years I know all about funky, awkward, tiny, strange spaces.  For many people they just live with the funk and in return have a generally sad, uncomfortable feeling at home….which is just SO sad!  Life does not have to be this way…and that’s certainly not how anyone should have to feel in the place they call home.

So, I say, be funky right back at your funky space.  What this entails is thinking outside the box and usually keeping things, light, bright with some natural elements added in.  I am a big fan of white washed walls (even white floors if you can swing it!) in small/awkward spaces because you don’t anything giving it anymore weight than it naturally has.

A great + inexpensive source for great looking white flooring is IKEA’s Tundra flooring

My daughters room is the definition of funky.  The ceilings are all slanted, it’s a loft and there’s was no official door on the space when we moved in.  The positioning of her bed required a lot of outside of the box thinking.  The wall behind her bed is a half wall which allowed all of the light in and gave her no privacy or definition of space.

So…the solution was to create a faux wall with curtains delicately draped down her crooked ceiling.  Add a few plants and natural elements, and a funky Indian inspired rug and we were all set. 

I also made her a part of the design, which children really enjoy.  She wanted all pink (of course) and we came to a happy medium when she picked out some pretty pink fabric and I made her a few pillows for her bed. 

To pretty, happy spaces!

Talk to you soon!

xo,

        

Yes…we’ve got a lot of catching up to do…but I’m not quite ready to write about it all.  So, I thought I’d send you a super inspiring interview I did a few months back with the lovely, talented Rebecca Minkoff.   I met Becky for the first time years ago in my early twenties, she was maybe 20 at the time…and already had a successful women’s wear line and a long list of celebrity clients.  She has created a seriously powerful, beautiful brand by doing what she loves and I find that extremely inspiring.  We talked about, what’s new with her line & her life, food, self care, doing good in the world and following your dreams.  Read below for the full interview!

Rebecca Minkoff Interview:

ST

First have to start by saying I think you’re absolutely fabulous and so extremely inspiring!  Can you share with the readers a little bit about what you’re up to right now?  What’s new with business?  I saw Cupid just launched…. beautiful!

RM

It’s an incredibly exciting time for REBECCA MINKOFF right now. We’ve just begun a brand expansion onto the west coast with a beautiful new shop-in-shop opening inside of the amazing Los Feliz boutique Confederacy. My ready-to-wear collections have really taken off along with my men’s line, BEN MINKOFF. We have so many thrilling initiatives coming down the pipeline in MINKOFF world, but my lips are sealed for now. I can’t give it all away! You’ll have to wait and see J.

ST

The story of how you got started is very inspiring.  I love that you got real world training, with your sewing and costume work and trusted in yourself and talents enough to not go the traditional schooling route?  Do you have any words of inspiration for artistic entrepreneurs reading this?

RM

After 12+ years of private sewing, costume and pattern making training in unison with my passion and determination, I was more than ready to embark on this path. I would tell anyone who has aspirations for greatness that your dream can be your reality, without compromise. I know it sounds like a cliché, but with so much doom and gloom happening on the international radar these days; it’s easy for our young adults to feel a sense of complacency. I would remind all ambitious entrepreneurs that their dreams are the future of the world. Make it happen!

ST

I read that your ultimate goal with RM is to be a full lifestyle brand. Can you tell me a little bit about your view on food/health?

RM

Fitness and diet are important to me, but I’m certainly not fanatical about it. I’m a firm believer in carbohydrates, especially since I’m 6 months pregnant. Through some trial and error along the way, I’ve learned that a keen sense of balance in terms of what I eat and how I exercise has always been very effective for me.

ST

Does your desire to develop into a lifestyle brand come from a desire to see a brighter future for people & planet?  If so, what is your vision for a bigger, brighter future and how will the RM brand support that?

RM

Giving back is very important to me. Whenever we are able to contribute and give back, we seize the opportunity and do everything we can as a company. For example, when the earthquake and tsunami disaster hit Japan, I engaged my customers to purchase red REBECCA MINKOFF bags and then donated proceeds to the Red Cross. As we continue to grow and expand as a brand, so will our contributions for the people and planet.

ST

I’ve heard you mention about your dinner parties with friends…how did these begin and why do they mean so much to you?  What kind of food do you guys cook?

RM

Well, I love food and I love my friends- so what better way to celebrate the two of them than to bring them together! Dinner parties have become a wonderful way to take some time away from the hustle and bustle of life and share some good laughs and make memories with loved ones. We cook all sorts of foods. I’m very infatuated with Yotam Ottolenghi’s cookbook, Plenty. It’s so wonderful and serves as the inspiration for most of what I cook when I entertain at my house. It’s great!

ST

I heard you have a little baby boy on the way!  Congrats!  Have you noticed a bunch of changes in types of foods your body asks for now that you’re preggers?  If so, what?

RM

Thank you so much! My husband and I couldn’t be any more excited for our son’s arrival. Since my pregnancy, my body’s craving for carbs has increased exponentially. I’ve been doing my very best to stay balanced about it, but sometimes I gotta have a buttery croissant or a bagel with cream cheese or a slice of cheese pizza… You just gotta! To be honest, I do miss my glass of wine at the end of the day, so I’m excited for that to return to my life!

ST

Do you have any favorite/cherished self-care routines during pregnancy?

RM

Being pregnant has put a little extra stress on my muscles, my neck and back and my joints. Plus working through my pregnancy adds a little tension and stress that I want to eliminate as quickly as possible. So I’ve really taken to pre-natal massages. They are amazing at relaxing my body and mind and relieving the tension in my back- I always leave feeling so much lighter and happier.

ST

What’s your ultimate, most favorite food?

RM

This one’s easy for me; I can NOT get enough of the Spaghetti at Caffe Falai in SoHo. It’s SO delicious and rich and wonderful. OMG, I can’t rave about it enough!

ST

Can you share your favorite recipe with us?

RM

Ooh this is tough! I’d definitely go with the Herbed Mushroom Polenta from Yotam Ottelenghi. It’s quick, super versatile and soooooo comfy and warming.

Thank you Becky!

To hear more about Rebecca’s adventures and get up-to-the-minute updates on what she’s up to:

Follow her on:      Facebook Twitter

and her blog  www.minkette.com

____________________________________________________________________

After I finished my interview with Becky, I contacted Yotam Ottolenghi to see if he’d be willing to share the polenta recipe that she was raving about & he very graciously did!

Here what he sent us!

Photo by Jonathan Lovekin

Mushroom and herb polenta, by Yotam Ottolenghi

Yotam Ottolenghi, Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi, Chronicle Books (2011)

When cooking polenta my father always makes much more than he needs. Half of it he serves right
away in the runny state, like a mash, with a flavorful sauce. The rest he spreads onto an oiled surface
and allows to set. The next day he cuts out chunks, fries them in olive oil and serves with a chunky
vegetable salad (tomato, cucumber, romaine lettuce) dressed lightly with red wine vinegar and olive
oil. The dish here uses soft polenta, but you may want to double the quantity to follow my father’s idea.

Note that there are two types of polenta meal (or cornmeal) available – a quick or instant variety and
the traditional, slow-cooking one. For most purposes I find that the quick polenta is good enough.
Either one can be used for this dish.

Serves 2

4 tbsp olive oil
4 cups mixed mushrooms, very large ones halved
2 garlic cloves, crushed
1 tablespoon chopped tarragon
1 tablespoon chopped thyme
1 tablespoon truffle oil
salt and black pepper
2¼ cups vegetable stock
½ cup polenta (instant or traditional)
3 oz Parmesan, grated
2½ tbsp butter
1 teaspoon finely chopped rosemary
1 tablespoon chopped chervil
4 oz Taleggio (rind removed), cut into 3/8-inch slices

Heat half the olive oil in a large frying pan over medium-high heat. Once hot, add half of the
mushrooms and fry for a few minutes, or until just cooked; try not to move them much so you get
golden-brown patches on their surface. Remove from the pan, and repeat with the rest of the
mushrooms and oil. Off the heat, return all the mushrooms to the pan and add the garlic, tarragon,
thyme, truffle oil and some salt and pepper. Keep warm.

Bring the stock to the boil in a saucepan. Slowly stir in the polenta, then reduce the heat to the
minimum and cook, stirring constantly with a wooden spoon. The polenta is ready when it leaves
the sides of the pan but is still runny. If you are using instant polenta this shouldn’t take more than 5
minutes; with traditional polenta it could take up to 50 minutes (if it seems to dry out, add some more
stock or water but just enough to keep it at a thick porridge consistency).

Preheat the broiler. When the polenta is ready, stir in the Parmesan, butter, rosemary and half the
chervil. Season with salt and pepper. Spread the polenta over a heatproof dish and top with the
Taleggio. Place under the broiler until the cheese bubbles. Remove, top with the mushrooms and
their juices, and return to the broiler for a minute to warm up. Serve hot, garnished with the remaining
chervil.

To learn more about Yotam you can visit his website at:  http://www.ottolenghi.co.uk/

& if you’re ever in London stop by one of his many restaurants!

___________________________________________________________________________

If you enjoyed, share with your friends by clicking the facebook & twitter buttons below.

Let me know what you think by adding a reply below!

Till next month…

xo

        

I’ve been dreaming for a while about starting to interview people who I really think rock.

People who are doing big things in the world,

making a difference

and being the change that they want to see.

I just really love connecting with and chatting with people who inspire me!…and I decided to share because I think you’ll feel just as inspired.

So today I wanted to introduce you to a guy who does just that….

I’m really excited to introduce you to my friend and documentary film maker, Phil Buccellato of Greener Media.

Phil and the team at Greener Media have recently wrapped a short film for Farm Sanctuary called “What to Eat.”

Phil was gracious enough to answer a few questions and also share his favorite healthy & delicious recipe!

So…without further ado, here’s our very first Foodies for Health Q & A!

Q.  Can you tell me a little back story on Greener Media, how it all got started and what your mission is?

Greener Media was founded in 2003 and has evolved quite a bit over the years. In 2008 we really began thinking more seriously about creating work and seeking out clients that we truly felt good about. Whether its work we’re producing independently or the work we’re hired to produce we have become focused on telling stories of social and environmental issues.

While in film school, there definitely wasn’t as much clarity about the type of work we wanted to end up producing after we graduated. But slowly there was a gravitation towards producing non-fiction content because of the great potential to use documentary film as a means to educate and inspire action.

Farm Sanctuary came to us because they were launching a campaign about the environmental impacts of factory farming, and they were looking for a creative team to tell that story. After bouncing around some different ideas we finally arrived at what you see now at www.platetoplanet.org. We were tasked with finding a way to connect what we eat with the health of our environment.

Working with Farm Sanctuary has been a great experience. One of the amazing things about what we do is that we get fully immersed in these different worlds from project to project. Food and the environment were already things we had interest in, so the project was a natural fit. This experience also enabled us to work on Farm Sanctuary’s Just Eats Tour – www.justeatstour.org, a campaign celebrating their 25th anniversary that explores vegan America. We did all the artwork on this and created the tour website.

Working for months with a vegan organization definitely affects what you put into your body. And once you start doing the research and looking into how our food system is set up, its hard not to make some changes. While neither of us have gone vegan, we fully support the growing movement, and we’ve definitely become more responsible eaters.

Farm Sanctuary has an incredible amount of supporters, many of them being celebrities and people in the spotlight. Jason is one of those people and he thankfully was very excited to help out and take part in this project.

You can learn more about what we’re doing by going to our website, www.greenermedia.com and by following us on twitter.

Everyone is capable of affecting positive change no matter how daunting things may seem. For us, creating awareness and planting a seed is the most important thing. Hopefully we can make a convincing argument about the importance of working together to create a better world.

A simple favorite.

Roasted Cauliflower & Red Quinoa

Ingredients:

-cauliflower

-red quinoa

-garlic

-chili powder

-paprika

-cilantro

-olive oil

-balsamic glaze

Set oven to 400. Chop cauliflower down to manageable size florets and place in a roasting pan. Drizzle olive oil so it sufficiently coats the cauliflower. Season with salt and pepper. Stir florets so oil coats the bottom of the pan. Cook until cauliflower begins to crisp. Approximately 25 minutes.

Combine 1 part quinoa to 2 parts water in a small pot. Bring to a boil and reduce heat, cooking covered until water is completely absorbed. Approximately 15 minutes. Set aside.

In another similar sized pot bring a few tablespoons of olive oil to medium-high heat. Add chopped garlic, chili powder, and paprika. Cook until garlic becomes soft. Turn off heat and mix oil mixture with the cooked quinoa, stirring thoroughly. Season with salt and pepper as desired.

Remove cauliflower from oven, and introduce into the quinoa mixture. Garnish with chopped cilantro and drizzle each serving with balsamic glaze for some added sweetness. Enjoy.

Talk to you next week!

ml,

Shannon