• Savor || Healing Sriracha Green Juice

    Posted by Megan Cash

    savor (v) - to taste and enjoy completely. // A weekly blog series from our kitchen, celebrating the simple pleasure of good food.

    For when you feel a cold coming on.. ain't nobody got time for that! I drink one of these when I'm feeling under the weather and combined with a little extra sleep, I'm typically feeling good as new by morning! I also drank this every day after having surgery last year, and healed really quickly so I totally believe it contributed!

    The con is that it kind of tastes like drinking salsa, but sometimes it's worth it. (I've developed a taste for it, so that could happen to you to.) I'll take you through the benefits of each ingredient so you can customize your juice based on what your body needs. <3

     Anti-inflammatory + Liver detoxing + Vegan + Raw + Paleo + Gluten Free

    Ingredient Benefits:

    Apple Cider Vinegar: promotes circulation + liver detoxing + clears sinuses + fights bacteria + lowers blood sugar and cholesterol + promotes weight loss.

    Tomato juice: contains lycopene  for healthy skin and reducing oxidative stress + helps lower cholesterol and triglycerides.

    Lemon juice: liver detoxing + aids digestion + supports weight loss + balances pH + brings down fever. 

    Cayenne: anti-cold and flu + aids stomach health and digestion + boosts metabolism + anti-inflammatory + anti-allergen + anti-bacterial + anti-cancer properties + detoxing + pain reliever. 

    Turmeric: anti-inflammatory + anti-depressant + pain killing + anti-cancer properties + regulates blood sugar.

    Garlic: anti-fungal + anti-inflammatory + boosts immune system.

    Gelatin: supports hair/skin/nails + boosts metabolism + aids in digestion and IBS-related symptoms + speeds healing + supports adrenal function and hormone balance + anti-inflammatory. 

    Parsley: boosts immune system + flushes excess fluids to support kidney function + anti-cancer properties + aids digestion.

    Celery: aids digestion + supports heart healthy + anti-cancer properties + pain reliever. 
    Cucumber: Flushes toxins + fights bloat + contains silica for healthy hair/skin/nails.

    Leafy greens: rich in vitamins and antioxidants to support health in pretty much every area of your body!

    Recipe:

    • 1/4 tsp. sea salt
    • 1 T apple cider vinegar
    • 1 cup tomato juice 
    • 2 tsp. sriracha (optional)
    • juice of 1/2 lemon (or 1 T lemon juice from concentrate)
    • 1 dash cayenne
    • 1 tsp. turmeric powder
    • 2 cloves garlic, peeled 
    • 1 T gelatin (optional, makes recipe non-vegan)
    • 1/2 cup parsley, fresh, torn (I prefer flat-leaf italian)
    • 1 stalk celery, sliced
    • 1/2 cucumber, sliced
    • 1 handful leafy greens (I use a spinach + baby kale blend)

    Directions:

    1. This is where my blender tip comes in to save you extra time and clean-up! I blend directly into mason jars for all my juices and smoothies, so I can just grab my drink and hit the road.

    You can remove the bottom of Oster blender styles and screw them onto plain ol' jars. I used a really large quart one this time, but you can fit everything into a pint size and just decrease the celery/cucumber amount a little bit.

    2. Add all your ingredients to the jar (or blender) and add cool water until it's about 2/3 full of liquid. I usually add about a cup. 

    3. Blend for at least 2-3 minutes. It'll look red-orange at first, then as your parsley and leafy greens break down it'll turn a pretty...grass green. This makes it easier for your body to absorb all the phytonutrients from the spinach/kale/parsley.

    4. Taste. Add more salt/siracha if you'd like, then enjoy! (Or drink really quickly and enjoy how much better you feel soon. <3)

  • Savor || Vegan "Bulletproof" Coffee

    Posted by Megan Cash

    savor (v) - to taste and enjoy completely. // A new weekly blog series from our kitchen, celebrating the simple pleasure of good food.

    This recipe is also known as "what I eat for breakfast when I have no time" (or have to wake up at 4am for work..or for hiking...)

    I'm one of those people who reads about nutrition on nights when I have insomnia (just because it fascinates me) and I've noticed a huge improvement in everything from my skin to my body composition to my mood when I make sure to have a 12-hour "fast" every day. It's a low-key way to do a daily detox that lets your digestive system rest and flushes out toxins. More on the benefits of that here, if you're into that sort of thing.

    Not eating from 8pm to 8am is pretty easy for most people, but most of my days start at 4am (Translation: I'm the only Lord and Lady employee...and I work a second job). I need energy to fuel a workout and stabilize my blood sugar...and help me make it until at least 7am.

    Enter: Vegan Bulletproof Coffee (because I'm actually lactose intolerant despite my penchant for real ice cream...)

    Ingredients:

    • 8-12 oz. brewed coffee
    • 1/2 T coconut oil
    • 1/4 c almond milk, unsweetened (optional)
    • 1 tsp. stevia (optional)
    • 1 tsp. gelatin powder (optional, good for hair/skin/nails)
    • 1 tsp. cinnamon (optional, good for blood sugar stabilization)
    • 1/4 tsp. vanilla extract (optional, but delicious)

    Directions:

    1. Brew your coffee in whatever method you prefer.

    (Note: I use my Bialetti with extra dark espresso beans to make a strong and smooth brew. It kinda brews 6 shots of espresso...and I kinda drink all six at once. I do not exactly recommend this but I have a high caffeine tolerance...or just a high tolerance for things in general.)

    2. Add all your ingredients to your blender. (If you have an Oster blender, you can actually attach the base of your blender to a mason jar and blend directly into a glass you can drink out of! This is what I always do to save time and clean-up, and have perfectly-portioned protein shakes after a work-out.)

    3. Blend for about a minute. The coconut oil whips up nicely and gives your coffee the creaminess of a latte, complete with foam on top.

    4. Pour into your cup and enjoy! A quick, easy, energizing pre-breakfast routine.

  • Savor || Virginia Lee's Angel Biscuits

    Posted by Megan Cash

    savor (v) - to taste and enjoy completely. // A new weekly blog series from our kitchen, celebrating the simple pleasure of good food.

    It's official. Your grandmother's recipe is always the best, and this is my Ma-Ma's recipe for the most heavenly biscuits known to man. (Made especially this week because it was her birthday. )
    This recipe makes about 24 mini biscuits.
    The dough takes an hour to chill. (You were warned.)

    Ingredients:

    • 1/4 cup warm water
    • 1 (.25oz) packet yeast, rapid-rise
    • 2 cups all-purpose flour, plus more for kneading 
    • 1 tsp salt
    • 1/8 cup sugar
    • 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 cup salted butter, cold
    • 1 cup milk
    • 1 tsp vinegar
    • melted butter (optional)
    • jam (...is this really optional?)

    Directions:

    1. Dissolve the yeast and sugar into the warm water and let sit for 5 minutes or until foamy. In a separate cup, add the vinegar to the milk and set aside. (You can be normal and use buttermilk, but I never have buttermilk...)

    2. Combine all dry ingredients in a large bowl and mix together. Cut in butter with a pastry blender until the mixture looks crumbly... think corn meal texture.  (If you don't have a pastry blender, the whisk attachment of a stand mixer or a hand-whisk would be your next best choice.)

      

    3. Add yeast mixture and buttermilk to the dry ingredients, and stir until just combined. Cover and chill for 1 hour (or overnight if you're prepping for the breakfast squad.)

    4. Preheat oven to 450 degrees, and grease your baking sheet.

    5. Turn the dough out onto a heavily floured surface, and knead just a few times until your dough is smooth. Roll out to a 1/2 inch thickness (I don't own a rolling pin... so I use a glass.) and cut our little biscuits with your biscuit cutter.

    *I always have to break out some of our fox and acorn cookie cutters because they are so cute! But also made some standard round biscuits because that's the responsible adult thing to do, or so I've been told.

       

    6. Place your biscuits on the prepped baking sheet and brush the tops lightly with melted butter. Bake until golden brown - my biscuits were small (about 1.5" diameter) so it took about 7 minutes. If you're biscuit cutter is larger, add a few minutes to your baking time.

    Topping:

    My Mom always makes this stuff called "biscuit dip." I get funny looks when I make it (especially in restaurants?) ... but it's easy, delicious, and kind of brilliant.

    1. Take just about 1/4 of a tablespoon of butter and a tablespoon of your favorite jam (or honey, though my Mom's favorite is this stuff called Golden Eagle Syrup that I cannot stand.)

    2. Mix together with a fork. This will distribute little flecks of butter in your jam and make it the perfect consistency to for dipping warm biscuits into. Enjoy!

      

    Frozen biscuits: If you have leftover dough, cut out more biscuits and freeze in a single layer on a baking pan or plate. After they're frozen solid, toss them in a ziplock freezer bag with the date and you can have fresh Angel Biscuits for up to three months! No need to thaw, toss frozen biscuits straight onto your greased baking sheet and add a minute or two to your baking time. 

  • Savor || Thin & Crispy Garlic Chicken Pizza w/ Caramelized Onions and Spinach

    Posted by Megan Cash

    savor (v) - to taste and enjoy completely. // A new weekly blog series from our kitchen, celebrating the simple pleasure of good food.

    Scenario one: It's 6pm. You had to work late. You're expecting someone over for dinner at any moment. (It's ok..breathe. Do not panic. Maybe ask them to stop for wine? Just a thought.)
    Enter: our thin, crispy garlic-y chicken pizza, featuring caramelized onions and spinach. Quick, easy, and impressive!
    This recipe makes two 12" pizzas - one to bake for dinner, one to freeze for next time.. Yum!

    Thin and Crispy Garlic Chicken Pizza

    Continue reading...

  • Welcome!

    Posted by Megan Cash

    After an eventful first few months, Lord & Lady is excited to be moved to its bigger + more organized home on the web. 

    Be sure to sign up for our newsletter (just scroll down to the bottom of this page!) to keep up with the big stuff, and check back often to see our constantly-changing array of items - from new tie and jewelry styles to one-of-a-kind vintage finds.

    Photo: Charlie Boring and Kameron Smith for Lord & Lady by Tara Ashton

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