Spa Night with my Idol
January 28, 2010
Renee Loux is my Green Goddess, Cook Book and Chef Idol! The one person I would most like to cook with and discuss all things foodie and all things Eco Green.
(OK Universe, I’m waiting for the call!)
I wanted the food for our first Green Goddess Spa Night to be just as spectacular as our guests Carolyn and Gail of Mobile Beauty, Magdalena of Woman Divine and Robyn, our Restorative Yoga Teacher extraordinaire. So of course I called on Renee the Green Goddess herself to help me whip up some Gourmet Vegan Delights. Hmm I wish I really could call her and she would rush right over, however her insights and love of food in her amazing cookbook The Balanced Plate, had me channeling my inner Green Goddess in no time. I decided finger food would be best, no knives and forks to dirty, recipes that could be made ahead of time and I wanted the menu to be mostly raw, and definitely gourmet. So I set about my task of creating Excel grocery lists (no time for forgotten items at the last minute) and Flow Charts of what dishes could be made ahead and what needed to be done right at the last minute – phew, here we go.
First was the Beet Ravioli with the Pine Nut Ricotta, both the filling and the marinaded beets can me made a few days ahead and take just minutes to assemble, these are amazing! Bonus the left-over Pine Nut Ricotta can be used as filling in wraps with lots of greens and shredded veggies.
Next the Spicy Thai Lettuce Wraps (recipe below), for this you can make the dressing a few days ahead and I chopped up all the veggies the previous day as well, so all that had to be done on Spa day was roll up the Wraps. The dressing was amazing and it turns out I had leftovers of this too, so I combined the dressed veggies with cooked rice noodles and a bit of home-made peanut sauce for a yummy noodle salad.
The most time consuming recipe, and of course the most delicious, was the Winter Collard Wraps (recipe below). There are a number of steps involved, first making the Wild Mushroom Dipping Sauce (which can be made ahead of time) and then marinading and broiling the butternut squash, fennel, mushroom filling, then blanching and shocking the collard greens to give them an amazing bright green colour and then with the help of my wonderful, amazing, goddess friend Sue, these little Collard Wraps had to be, well, wrapped. This was the tough part – Sue with patience I do not possess, did a brilliant job! We had leftover roasted squash and fennel which I used the next day in a tortilla wrap with the pine nut ricotta and lettuce – blow your socks off delicious!
The final dish was Edamame Hummus, which takes only seconds to whip up and is low-fat, high in protein and delicious!! I also made Endive Cups with Pine Nut Creme Fraiche and Sweet Pea Mole – if making it again I would prefer the endive filled with 1 tbsp of the Edamame Hummus and 1 tbsp of the Pine Nut Ricotta, easier than making 2 more fillings.
We complimented the meal with organic and Eco wines, Caliterra Bio – Sur Carménère 2009, which will be certified organic in 2011 and Fetzer Valley Oaks Sauvignon Blanc. And we finished the meal with delicious raw almond truffles , supplied by Robyn, and mint tea.
The whole evening was a huge success; the food, the wine, the women, the pampering, what a great way to spend an evening. A big thank you to all the Green Goddesses who attended, to Carolyn, Gail, Magdalena and Robyn for treating us to their magic and to Laurie and Kerry who make everything flow so smoothly. Thanks Ladies.
RECIPES
Spicy Thai Lettuce Wraps
From The Balanced Plate by Renee Loux (c) 2006 Rodale Inc
Yields 12 rolls about 6 servings, approx. 100 calories per roll
The list of ingredients is long but it’s worth it. The dressing is worth making double as it keeps well for a few days and its delectable on a crunchy salad, steamed veggies or as a dip
1-2 heads romaine lettuce 1 large carrot, cut into matchsticks
1 tbsp umeboshi plum vinegar 2-3 ribs celery, cut into matchsticks
3 tbsp sesame oil 2 cups napa cabbage or Chinese cabbage, sliced finely across the leaves
1 tbsp raw almond butter 1 mango or papaya, peeled, seeded and cut into ¼ inch strips
1 clove garlic, pressed 2 cups mung bean sprouts
½ cup finely chopped green onions, including greens ½ bunch cilantro, washed
2 tbsp peeled and finely shredded ginger ¼ cup packed mint leaves, torn if they are large
¼ cup lime juice + 1-2 tbsp 20 basil leaves, torn
1 ½ tbsp soy sauce
1 tbsp maple syrup
1 tbsp agave nectar
½ – 1 Thai chilli pepper (or other small chilli pepper) seeded and finely chopped
Sea salt
Separate the 12 largest lettuce leaves from the head (save the rest for a salad)
Bring a large pot of water to a simmering boil. Submerge the lettuce leaves in the water for about 10 seconds. Remove with tongs or drain water immediately. Shock under cold running water or submerge in ice water to halt the cooking and preserve the bright green colour at its peak. Gently squeeze and blot with a clean, dry towel. Toss gently with 1 tbsp of umeboshi plum vinegar to coat. Set aside.
In a bowl or measuring picture, mix together the sesame oil, almond butter, garlic, ginger, green onions, lime juice, the remaining 2 tbsp of vinegar, soy sauce, maple syrup, agave and chilli pepper. . Season with salt to taste. This can be made ahead of time and will keep for 2 days in a sealed container in the fridge.
Lay one of the lettuce leaves flat on a cutting board with the rib facing up. Trim away the protruding rib of the leaf with a paring knife.
Use a drinking glass to flatten the rib so it will be flexible enough to roll
Make sure the stem of the leaf is facing you. Place ¼ to ½ cup of the dressed vegetables evenly across the bottom half (stem half) of the leaf. Top with a few strips of mango, a small bunch of mung bean sprouts, a few sprigs of cilantro, a few mint leaves and pieces of basil leaves. (The tendency is to overfill but less is more here). Fold the flattened bottom of the leaf over the vegetables and tuck under. Fold the sides of the leaf in (like rolling a burrito) and roll into a cylinder. Set aside and carry on with the rest.
The rolls may be cut in half on a slight angle for presentation.
Winter Collard Wrappers
From The Balanced Plate by Renee Loux (c) 2006 Rodale Inc
Yields: 6 servings
1 medium butternut squash 1-2 cloves garlic, pressed
1 fennel bulb 2 tsp dried thyme
1 large Portobello mushroom, stem and gills removed 2 tsp dried rosemary
6 shallots Sea salt
3 tbsp olive oil Fresh ground pepper
1 tsp balsamic vinegar Collard Wrappers
1 tsp umeboshi plum vinegar Wild Mushroom Dipping Sauce
1 tsp maple syrup
Preheat broiler (but note you may not need the oven for 2 hours, see below)
Peel the butternut squash. Cut in half and scoop out the seeds with a spoon. Cut across into 3 sections. Slice into small ¼ inch wedges
Remove the upper stem and feathery leaves of the fennel. Cut in half madn cut out the stem at the bottom. Lay face down on the cutting board and cut across into small ¼ inch pieces
Cut mushrooms into ¼ inch slices
Mix together the olive oil, balsamic vinegar, umeboshi plum vinegar, maple syrup, garlic, thyme and rosemary. I recommend putting the squash in one bowl and the rest of the veggies (including shallots) in another bowl. Distribute the marinade evenly between the bowls and toss it with the vegetables to coat evenly, season with a pinch of salt and pepper. Add a little extra olive oil if necessary. Marinade for 15 minutes to 2 hours (the flavor gets better with more time).
Lay the squash in one casserole dish and the rest of the veggies in another.
Place on the top rack of the oven and cook for 6-8 minutes. Flip the vegetables over with a spatula and return to the broiler for another 5 to 7 minutes, until savoury and browned.
Remove and let cool enough so that you can handle them comfortably
Lay a prepared collared wrapper flat on a cutting board. Use a paring knife to slice close to the rib on either side to remove the rib. Each side can be cut into half across (to get 4 pieces per leaf).
Lay a piece of collard with short side facing you (long side running away from you).
Lay a piece or tow of squash, a nice pinch of fennel and shallot and a slice or two of mushroom in the center of the wrapper. Fold the bottom edge over the vegetables and tuck under. Fold the sides in (like rolling a burrito), then keep rolling the package away from you until it is closed.
Carry on until you have used up all the greens or veggies. Serve at room temperature with Wild Mushroom Dipping Sauce
Collard Wrappers
From The Balanced Plate by Renee Loux (c) 2006 Rodale Inc
Yields: 6 servings
6 large collard leaves 1 tsp umeboshi plum vinegar
1 tbsp olive oil 1 tsp lemon juice
Salt and pepper
Bring a pot of water to a simmering boil. Submerge the collard leaves for one minute until they turn bright green. Pull out with tongs and drain immediately. Shock by running under cold water or plunging into ice water to arrest the cooking process and preserve the bright green colour. Drain
Toss the greens with the olive oil, vinegar, lemon juice, a pinch of salt and pepper. Set aside until ready to use (if it will be longer than 20 minutes, store covered in the fridge).
Wild Mushroom Dipping Sauce
From The Balanced Plate by Renee Loux (c) 2006 Rodale Inc
Yields: 6 servings
¼ cup dried wild mushrooms (about ¼ ounce) ¼ cup white wine or more stock
4 large dates, pitted and torn into pieces 2 tsp balsamic vinegar
1 ¼ cups vegetable stock 1 tsp soy sauce
2 tbsp pine nuts 1 tsp maple syrup
3 tbsp olive oil 2 tsp dried thyme
6 shallots thinly sliced (about 1 ¼ cups) 1 tsp Dijon mustard
2 cloves garlic minced Sea salt and pepper
Place the mushrooms and dates in a small saucepan with the stock. Bring to a gentle simmer over medium heat. Reduce to low and let simmer fo 10 minutes, or until the mushrooms are completely soft.
Place the pine nuts in a medium skillet and toast over low heat, stirring regularly, for 3 to 4 minutes, until fragrant but not browned, set aside.
In the same skillet, warm the olive oil over medium heat. Add the shallots and cook, stirring frequently, for 5 minutes, or until soft and turning translucent. Add the garlic and cook for 1 minute, until fragrant but not browned. Add the wine, balsamic, soy sauce and maple syrup. Turn the heat up to medium-high and continue to cook, stirring occasionally for 7 to 10 minutes, or until almost all of the liquid has cooked off. Add the softened mushrooms and dates with their cooking stock. Cook, stirring occasionally, for about 10 minutes, or until about half of the liquid has reduced. Add the thyme and mustard, and a pinch of salt and pepper (be mindful not to over-salt if the stock has salt in it already). Stir and remove from the heat.
Let cool for a few minutes. Use an immersion blender or transfer to a blender to blend until smooth. Season with salt and pepper only if needed.
Serve warm or at room temperature. Store leftovers in a sealed container in the fridge for up to 3 days
Brownies and Book Club
January 17, 2010
At our book club group on Friday night we had a moving and uplifting discussion on the book Half the Sky by Nicholas D. Kristof and Sheryl WuDunn, and we enjoyed ‘healthy’ brownies, recipe at the end of this post
From the website, Half the Sky Movement, the description of the book and the movement associated with it is as follows,
“Half the Sky lays out an agenda for the world’s women and three major abuses: sex trafficking and forced prostitution; gender-based violence including honor killings and mass rape; maternal mortality, which needlessly claims one woman a minute. We know there are many worthy causes competing for attention in the world. We focus on this one because this kind of oppression feels transcendent – and so does the opportunity. Outsiders can truly make a difference.
So let us be clear up front: We hope to recruit you to join an incipient movement to emancipate women and fight global poverty by unlocking women’s power as economic catalysts. It is a process that transforms bubbly teenage girls from brothel slaves into successful businesswomen. You can help accelerate change if you’ll just open your heart and join in.”
At Book Club we we discussed a wonderful way to help women help themselves - through KIVA , their motto is Loans That Change Lives. KIVA works through Micro Finance Loans as explained on the website:
1) It all starts with our Field Partners, which are micro-finance institutions operating around the world. Our Field Partners approve and disburse a micro-loan to an entrepreneur in their community. They take a picture of the entrepreneur and write down the entrepreneur’s story.
2) The Field Partner uploads the entrepreneur’s profile to Kiva’s website. The profile, if it’s not in English, is translated by one of our hundreds of volunteer translators. After translation, the profile appears live on Kiva.org
3) Lenders like you browse the entrepreneurs’ profiles and choose someone to lend to, using PayPal or their credit cards.
When the authors of Half the Sky were on the Oprah Show in December 2009 they let us all know that when we empower a woman and she starts to support herself, she then supports the health, well-being and education of her family, therefor starting to break the cycle of violence and abuse against women, education is the key. Check out the Oprah website and the For All Women Registry to see many way you can help.
At Movement to Health our goal is to empower all women to live their Dharma, to let their light shine, we encourage you to find your individual path to your passion and to inspire, empower and uplift the global community of women with your strength – together we make a difference.
The brownie recipe below is from local cookbook author Shirley Plant, she inspires us all to enjoy delicious and healthy food. These were a huge hit on Friday night; totally guilt-free
Pseudo-Brownies (vegan, soy and gluten-free)
1 cup brown rice flour (if not gluten sensitive you can use whole wheat or spelt flour)
1/4 cup carob or cocoa powder
1 tsp heaping baking soda
2 tsp cream of tartar – (I didn’t have this so I substituted 2 tsp lemon juice)
1 large organic apple, peeled and chopped
1/2 cup raisins
1/2 cup chopped walnuts or pecans
2 Tbsp honey (optional)
2 heaping tbsp ground flax mixed with 3/4 cup hot water, stir and let sit for a few minutes
In a food processor combine rasins, nuts and cut up apple, chop up really well
Add in honey and flax mixture and mix again
Add carob or cocoa powder, flour, baking soda, cream of tartar and mix until well combined
If it seem dry add a drop or two of water
Place into an 8-inch square, greased, brownie pan, bake at 350 for 20-25 minutes
1/2 cup cashew butter at room temperature
4 tbsp maple syrup
1/2 tsp vanilla
2 tbsp carob or cocoa powder
2 tbsp orange juice or 1-2 tbsp hot waterMix all ingredients until smooth. Add liquid slowly as you do not to make this icing too liquidy.
Ignite Your Digestive Fire
January 14, 2010
My good friend and amazing Yogini Sylvie Gouin of Core-Elation Yoga, shares her insights on boosting your digestion with ginger and lemon tea.
“The traditional holiday feasts can be hard on our digestion. White flour, sugar, meat, gravy, and alcohol are wet in nature and create a feeling of heaviness. You may have experienced that when your digestion is sluggish, your overall energy is sluggish as well. An easy, tasty, economically friendly way to re-ignite your digestive fire is fresh ginger tea.
Ginger is in the spice family an it is known botanically as Zingiber officinale. The name is derived from the Sanskrit name “singabera” meaning “horn shaped”. In my holistic nutrition courses, I was taught that ginger is not only good to activate the digestive fire but it also relieves pain caused by gas as many people know it is good for nausea. I have also encountered many studies where ginger is said to be efficient in relieving inflammatory pain such as rheumatoid arthritis. In India, the dried roots are considered distinct medicinal products and like China, ginger is used to alleviate cold-induced disease, nausea, asthma, cough, colic, heart palpitations, swelling, loss of appetite, and rheumatism.
This is how I have it:
2 cups of water
1 slice of ginger that is about .5cm x 2cm
Bring to a boil and simmer for about 5 minutes
Then I add the juice of one lemon
On occasion, I add 1tbs of maple syrup
The lemon is also known for its health benefits. It is one if the best fruits for people who have eaten a high fat/protein diet. It has the cleansing benefits to destroy putrefacting bacteria in both the mouth and intestines. It is very beneficial for digestion. Again, I was taught that the lemon really is medicine. One of its most valuable benefits is that it helps to absorb minerals and it is high in minerals.
I encourage you to research this information. I believe that nutrition is individual. Stay informed and find what best suits your body. Moderation, education, intuition and common sense are often our best allies when it comes to supporting our health.”
Books, a Movie and Celery Soup!
January 11, 2010
“The degree to which we humans will finally stop abusing other creatures, and, for that matter, one another, will ultimately be measured by the degree to which we come to understand how integral a part of us all other creatures actually are.” from The Wauchula Woods Accord by Charles Siebert
Check out this post on CrazySexyLife.com, by Wayne Pacelle the Humane Society US, President and CEO. He reviews some of his favourite books of 2009, The Wauchula Woods Accord by Charles Siebert quoted above, is one of them. Of course as the head honcho at the Humane Society US the books deal mostly with animals and the environment, the two main reasons I decided to adopt a vegan diet and am working towards a complete vegan lifestyle (ohhh good-bye leather). Three of my favourite books of 2009 were on his list and his brief reviews are below.
Tal Ronnen’s “The Conscious Cook” is a beautiful and hearty cookbook on vegan eating, and after his appearance on “Oprah,” it appeared on the New York Times’ bestseller list. In “The Quantum Wellness Cleanse,”Kathy Freston gives readers a 21-day how-to on eating and living better, and it’s readable and accessible and not the least bit doctrinaire. But it was Jonathan Safran Foer’s “Eating Animals”that was the biggest critical success in the genre of diet and agriculture. Foer wrestled with ethical questions related to his own eating habits and factory farming throughout his life, but it was the birth of his new son that prompted his own life-changing examination of the problems and his commitment to a vegetarian lifestyle. He takes apart factory farming in his account, and his book has provoked an intense and serious public discussion of the many problems associated with industrial animal agriculture.
I’ll add that all three books finally brought the ideas of Veganism to the masses, Tal Ronnen was featured on Oprah a number of times and Kathy Freston guided Oprah through her 21-day Vegan Cleanse (Tal Ronnen also provided all the recipes for Kathy’s book, big year for him). And of course Johathan Safran Foer’s “Eating Animals” has been all over the news and he was featured on, among many other main-stream media, Martha Stewart!
Another great book I read and cooked from this year was Alicia Silverstone’s “The Kind Diet“, based on the principles of a vegan, macrobiotic diet and lifestyle, the book is great reading and a convincing argument for vibrant living without eating animals. And a favorite movie was Food Inc.by filmmaker Robert Kenner, a real eye-opener and confirmation on how big business affects the food we eat and at the same time an important message that we the consumers are the ones telling the companies what to produce – if we won’t buy it they won’t make or sell it - we all vote with our grocery dollars!
Below is a great recipe for Tal Ronnen from The Conscious Cook, Celery Root Soup with Granny Smith Apples, which I wrote about in my previous blog post. This is delicious and simple to make, good-bye artery clogging cream! The Cashew Cream recipe is listed on his website and he made the Celery Root Soup on Oprah , along with a few more recipes including the Chive Oil which he suggests you dot on the soup
Cashew Cream by Tal Ronnen from The Conscious Cook
2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water
1.Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
2.Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)
3.To make thick cashew cream, which some of the recipes in this book call for, simply reduce the amount of water when they are placed in the blender, so that the water just slightly covers the cashews.
Makes about 2 1/4 cups thick cream or 3 1/2 cups regular cream
Prep time: 10 minutes, plus soaking overnight.
Celery Root Soup by Tal Ronnen from The Conscious Cook
“This is the most popular soup I make-people go crazy for it. I first made it for a supper club I started at my friend Ko’s jazz place in L.A. Throwing in some diced apple at the end adds a surprise tartness, and dots of chive oil give it a sleek, dramatic finish.” Serves 6
Ingredients
Sea salt
3 Tbsp. extra-virgin olive oil
2 medium celery roots , peeled and cut into 1-inch cubes
2 stalks celery , chopped
1 large onion , chopped
2 quarts vegetable broth
1 bay leaf
1 cup thick Cashew Cream
Freshly ground black pepper
1 unpeeled Granny Smith apple , very finely diced
Chive oil
Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
Add the celery root, celery, and onion and sauté for 6 to 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes.
Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful of the diced apple in the center of each serving, drizzle the Chive Oil around the apple, and serve.
If you make the soup let us know what you think, have a veggie soup recipe to share – send it along!
Cooking Up a Storm
January 6, 2010
For Christmas I was given a great new cookbook (I love cookbooks!), called The Conscious Cook by Tal Ronnen , the title reads “Delicious Meatless recipes that will Change the Way you Eat.” Ok let’s give it a try!
So for the week between Christmas and New Year’s Day I cooked and cooked and cooked.
First of all I made the Cashew Cream and the Celery Root Soup with Granny Smith Apples. Both these recipes are on the Oprah Website . The Cashew Cream is a vegan substitution for dairy, simply soak raw cashews overnight in water, drain and combine with fresh water in a blender until smooth, the less water the more creamy and thick it is. The soup was very easy to make (all the ingredients were available at the Superstore) and it was delicious!!! I brought it to a friends house for dinner and it was a big hit. I used the leftover Cashew Cream as a base for smoothies with frozen bananas and strawberries to make healthy milk shakes. Yum!
Inspired by the success of the soup I decided to create a four-course meal for a few girlfriends. The menu was:
Quinoa Maki with Avocado and Cajun Portobello Fillets
Tomato Bisque
Agave-Lime Grilled Tofu with Asian Slaw and Mashed Sweet Potatoes
Chocolate Chip Peanut Butter Cake with Whipped Cashew Cream
My two girlfriends love food as I do, in fact they catered gourmet dinners for a while, but neither eat a strictly vegan diet, so throwing tofu in the menu was adventurous and it paid off – it was delicious.
The quinoa replaces sticky rice which is a great idea as quinoa when hot is quite sticky, I had leftover brown rice in the fridge, didn’t want to waste it so I used that – Mistake – it’s not sticky at all! The Portobello Fillets however were delicious, marinated for one hour in garlic, shallots, white wine, wine vinegar and cajun seasonings and then dried and blackened in a cast iron skillet – they made a great addition to the Maki, even if the rolls themselves fell apart without the sticky quinoa- we just scooped everything up with our fingers and enjoyed.
The Tomato Bisque a simple one-pot soup using organic canned tomatoes and cashew cream – I had to remember to start soaking the cashews the night before (yes this meal took some prep and some thought – but my girlfriends are worth it). We loved the soup – and there was enough for leftovers the next day.
The tofu was outstanding, all because of the flavours in the marinade – agave nectar, soy sauce, garlic, pepper, lime juice and a touch of brown sugar. Marinade for a few hours, bake in the oven for 15 minutes, reduce the leftover marinade to a glaze, then grill the tofu in a cast iron pan brushing with the glaze – sweet saucy and yummy. Complimenting the tofu was a Slaw made carrot, daikon radish and nappa cabbage, rice vinegar, agave and lime juice make the dressing. Pile the slaw and tofu on top of steamed sweet potaotes mashed with cashew cream. Outstanding – and by now we were getting very full, thank goodness for Lulu Pants!
OK we took a break, had some tea and finished off with the Chocolate Chip Peanut Butter Cake and I used leftover Cashew Cream to make the whipped cream, agave and coconut butter are added to the cashew cream and my husband announced “it tastes just like the real thing.”
The three of us emailed each other the next day and the next, announcing that we were still full and not only was the meal a huge tasty hit, but we loved knowing that it was good for us, the environment and the animals 
My last go at the Conscious Cook was at the cottage New Year’s Eve, Whole Wheat Penne with San Marzano Tomatoes, ridiculously easy to make and if you like olives you will love it! And a dessert you would only have time to make while relaxing on holidays, Oven-Roasted Banana Run Cheesecake with Spiced Pecan Crust and Maple Rum Sauce! There is a great vegan cream cheese product that you can get locally at Rainbow Foods and the Natural Food Pantry which replaces the dairy, roasting the bananas brings out all the banana flavour and the crust is made with ground pecans and spelt flour. This dessert was divine – and I believe I topped off the holidays by having it the next day for breakfast.
Every recipe I made was delicious, the soups were easy to make they just took a tiny bit of planning to remember to soak the cashews and I have a new way to cook tofu but – Thank Goodness we are back to Boot Camp and Running Classes, I’m fortified with healthy food and haven’t gotten out of my Lulu’s since Dec 25th!
If you tried any vegetarian recipes over the holidays - please let me know and we’ll post them! And if you need to get our of your Lulu’s meet us at Boot Camp!
