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Happy New Year!
Vegan. No Added Phthalates. No Added Parabens, No Added Palm, No Added Gluten
Nuture your self or those you love, with a good day in teh garden, sowing, planting and harmonoizing your soul with the earth, it is free healing and much cheaper than therapy, plus you get to grow fo
I am a supporter of the earth, I aim to grow and nurture not only plants and fellow creatures, but each other. I have a devotion to all that is righteous and good, wholesome and pure and an aversion to GMO growing and the mutant destruction of our food sources, land and any inhumane treatments of Man or beast. I choose only heirloom seeds and strive to ban that which seeks to desecrate us and our natural life. I believe nature should be allowed to flourish and only lovingly restored and replenished. I encourage others to become educated and knowledgeable enough to seek sustainable ways of living, reliant on their own means. I seed save and uphold the storehouse, I utilise, and I recycled, reuse, restore, we celebrate living frugally in a world of excess, I honour our planet and respect her resources and use them with conscience care. I am Amber's Organics LLC
For a week (or two) I will be closed from this weekend onward. If you want any orders for that period I suggest you purchase them now as quick as you can. I will get them to you as soon as possible. Feel free to text me or email with questions at anytime, I can always respond to messages.
(210) 267 7327 firstname.lastname@example.org
Recipe of the week. Detoxifying Broth
As a liquid, soup is already helping you flush waste from your body. When you choose detoxifying ingredients, such as the ones featured in the recipe below, you are really treating your body to an internal cleanse. This broth supports the liver in detoxification, increases circulation, reduces inflammation, and replenishes your body with essential minerals.
Simmer the following detoxifying foods for 1 to 2 hours over a low flame: anise, brussels sprouts, cabbage, Swiss chard, cilantro, collards, dandelion, fennel, garlic, fresh ginger, kale, leeks, shiitake mushrooms, mustard greens, daikon radish, seaweed, turmeric, and watercress. Strain to drink as a broth, or if you prefer, leave the cut vegetables in tact and enjoy a bowl.
You can be very creative when making soup, and the above recipes are just guidelines. The sky is the limit, so feel free to play with the ingredients and methods. Note: It is always best to serve soups fresh – for each day it spends in the fridge, the therapeutic value decreases.