I'm on a journey to find health and happiness through a more holistic and green lifestyle.

I find the world to be abrasive. =) That is to say, I feel the need to armor myself, physically and emotionally, in order to face life. Don't we all? Maybe. For whatever reason, it has become a priority in my life to rid my immediate environment of irritating things. And I'm sensitive! So there is much work to be done. But. I have thought for a long time that the things I come in contact with every day, and the stuff used to clean and maintain these things, need to be gentle and non-toxic. I have had eczema my entire life. For a long time I just dealt with it, and accepted that sometimes it's bad, and sometimes it's not, and that it will fluctuate a lot. Gradually over time I have come to find that certain things, fabrics, cleansers, materials, are more irritating to my skin than others. Stress can exacerbate it. In more recent times, I have realized that every aspect of my life improves when I improve conditions for my skin. Hah! What a concept! Thus my (long time) interest in going green, and my more recent desire to live a more holistic lifestyle. (I think I've felt a desire for a long time to live in a harmonious way with myself, my surroundings, and nature, but didn't have a name for it.) Anyhow, this blog is a journal of my trials and errors, and basic crooked path to find a balanced and peaceful existence for myself and my family. Thanks for your interest! I would love to hear your thoughts and ideas!

Thursday, December 10, 2009

Garden Pasta Salad

I made this salad tonight and everyone LOVED it. I did not add basil or sugar, as I am not particularly fond of either flavor in a salad, but otherwise I made it as written. Yum! Both kids loved it also, but both picked their favorite ingredients out and ate those. Well worth it. =)


Garden Pasta Salad


1/2 pound (225 g) uncooked small shell macaroni 
1/2 pound (225 g) fresh green beans, cut diagonally into 1-inch lengths 
1 pound (450 g) tomatoes, diced 
1 can (15 ounces - 425 g) red kidney bean, rinsed and drained 
1/4 cup finely chopped red onion 
1/4 cup chopped fresh basil leaves 
3 tablespoons naturally brewed lite soy sauce 
3 tablespoons white wine vinegar 
3 tablespoons vegetable oil 
1 clove garlic, pressed
1 teaspoon sugar 
1/4 to 1/2 teaspoon black pepper 


1. Cook macaroni according to package directions, omitting salt. Drain and rinse immediately under cold water to cool. Drain well.

2. Cook green beans in steamer basket over boiling water in covered saucepan about 10 minutes, or until tender. Cool beans under cold water. Drain well.

3. Combine macaroni, green beans, tomatoes, kidney beans and onion in large bowl.

4. Add basil, lite soy sauce, vinegar, oil, garlic, sugar and black pepper into a jar with screw-top lid. Cover and shake well. Pour over macaroni mixture. Toss gently to coat all ingredients.

5. Cover and refrigerate 1 to 2 hours to blend flavors, tossing occasionally.


Makes 6 to 8 servings.

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