Wednesday, July 18, 2018

The Shantiva Copper Pitcher



I'll be honest. I wanted this copper pitcher from Shantiva because it is beautiful! I’ve notice copper has become a popular décor addition favored by a lot of designers I admire (Joanna Gains is at the top of that list), and this pitcher makes a lovely addition to the dark wood furniture in my dining area.


However, the folks at Shantiva say drinking water from the pitcher can be good for my health. Why? Water stored in a copper vessel has long been a part of Ayurvedic health practices. The water becomes alkaline after sitting for a time in the pitcher. Copper also has natural anti-bacterial properties

Drinking copper-infused water may:
 
·      Enhance digestion
·      Support a healthy immune system
·      Improve cardiovascular health
·      Support thyroid health
·      Stimulate the brain
·      Prevent arthritis and inflammation
·      Promote healthy skin

The Shantiva website has all kinds of information and links to studies about the benefits of copper-infused water. They say, “For best results, we suggest leaving water in your copper pitcher overnight for at least 6 to 8 hours, and then drinking 2 to 3 glasses of water from the pitcher first thing in the morning on an empty stomach.”


So far, I’ve only used the pitcher as a decorative piece, but now I plan on giving copper water a try. Have you ever done this? If so, please share your story and results in the comments below. I’ll keep you posted on my experience.



No matter what, I have a beautiful addition to my home’s décor.



Disclaimer: Shantiva sent me the copper pitcher to try, but they are not paying me to make this post. All of the opinions are my own.





Saturday, June 30, 2018

Tomato and Cannellini Bean Salad, with Feta




It’s hot in Topeka!

We actually had a dew point of 81 degrees a couple of days ago. Plus, we’ve reached 100 actual degrees two days, with the rest in the upper 90s. Heat indexes of 105+!

It’s hot in Topeka!

Hot, hot, hot, hot!!!

(See video below)

Thank goodness this salad is cool, cool, cool!






The only good thing about this record-hot summer so far is my tomatoes are loving it! So are my basil and Italian parsley.

I saw a recipe on The Kitchn for a salad similar to this one, which I used for inspiration.

Be careful out there in the heat.

Stay cool!




Tomato and Cannellini Bean Salad, with Feta
Serves 2 to 4 people

1 (15-ounce) can of cannellini beans, drained
2 cups cherry tomatoes, cut in half
4 ounces of crumbled feta
1/2 cup finely diced red onion
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and pepper, to taste


In a large bowl, add the first 6 ingredients. In a small bowl, whisk together the olive oil, red wine vinegar, salt and pepper. Pour the dressing over the rest of the ingredients and toss to coat. Enjoy!