instagramming for greensgrow


You all know how passionate I am about the planet and having a positive impact on its well being. Part of that is eating whole, local, and organic foods which is why for the past year I've been a member of Greensgrow Farm's CSA. Last summer I also began a garden of my own, and made it a point to get as many supplies as possible from Greensgrow in order to support a small local business that I believe in. 

Last month I was fortunate enough to take over the Greensgrow Instagram. I've had a blast with it. Not only have I increased my visits and time spent at the farm, but I've also grown a tie to the local community that I didn't previously have. It's been a delight for my lens, my creative eye, and also my spirit. 

Above are some of the pictures I've captured so far this month. I look forward to showing the farm's progression as the season moves on and the whole world changes. Please do follow along!

vegan carrot soup with coconut lime drizzle


Note: This post was previously published as a part of my freelance work here
Carrots can be found in season almost year-round. Most people get tired of the classic ways to eat them, so today I want to suggest one of my favorites: pureed. When carrots are all mashed up, they make great soups. This particular recipe takes an Asian spin with cilantro, lime, and coconut. After you’ve downed it you’ll be packed with good nutrients, and full enough to get through the afternoon.
-          2 Cups Carrots, Chopped
-          2 Celery Stalks, Chopped
-          1 Yellow Onion, Chopped
-          ¼ tsp Saffron Threads
-          1 Tbs Curry Powder
-          1 ½ Cans Coconut Milk
-          10 Cilantro Sprigs
-          1 Tbs Coconut Oil

-          ½ Can Coconut Milk
-          Juice from 1 Lime

1.       Melt coconut oil in a large pot.  Add carrots & onion to cook, stirring every few minutes.
2.       After 15 minutes, or once carrots are almost fully cooked, add celery for 5 more minutes.
3.       Stir in saffron and curry powder, and sauté for another 3 minutes.
4.       Add coconut milk. Stir & let simmer.
5.       After 10 minutes, kill the flame and let the soup sit.
6.       While the soup is cooling, squeeze juice from one lime into your ½ can of coconut milk. Mix it up with a fork & set aside.
7.       Using an immersion or regular blender, puree the soup mixture. Add the cilantro sprigs right at the very end, so that they get chopped up, but are not sitting in the heat for long.
8.       To serve, garnish with coconut lime drizzle & a few pieces cilantro.

photographer envy: griffin lamb


For some time now I’ve had an insane Instagram crush. Griffin Lamb is an amazing photographer that I started following because of Folk Magazine. He resides and photographs around the Pacific North West, and each and every single one of his photos take my breath away. There is a power in mother nature that is expressed through his images. It is utterly beautiful. You feel the expansiveness of spaces, the rush water, and how little we humans really are. Lord, I need to visit and see if for myself. For now, Griffin Lamb, I’ll be living vicariously through your stunning photographs. Thank you for putting them out there for the world to see.


weekly scenes


As you can see - good fun all around. Adam and I have some fun projects in the works. Can't wait to share soon! Until then. xx

the freedom to wander


A good wander, that's what I've been craving. My feet, my heart, my thoughts, my eyes. Let's all ditch our plans. Throw out the neatly typed to-do's. Do away with the calender color coded by task. Our souls need to get lost. How else are they ever going to find their way back again?

That little voice, she tells me that I don't have the time. She tells me I have to stick to the plan. This moment needs to be productive. Stray away and life will come crumbling down. 

The truth is, this moment can go one of two ways. Whose to say which be the better? What are we afraid of in freedom? 

Can someone please tell me? I want to know the secret. Whisper it in my ear. Disclose the right way. 

Show me the path so that I may step my two shaky feet upon it. They are frightened to death, but their eagerness is not easy to tame. They're smart, you see. Now more than ever. They need to wander.


Image quote via Darling Issue 6, graphic my own

contributing at everyday minerals


I'm now freelancing for the all natural beauty brand, Every Day Minerals. I'll be contributing more Numie-ness with a focus on DIY's. Be sure to check it out & follow along. First up: how to make this yoga bag!

carrot cake with espresso cream cheese frosting


I decided that for my dad's birthday I was going to make a family favorite: carrot cake. I had a bushel of purple carrots from my CSA and it was the perfect opportunity to put them to good use. You can't have carrot cake without cream cheese frosting, but - for this - plain cream cheese just seemed too boring. Espresso it would be! Look at me get my bake on ;).

1/2 Cup Greek yogurt
1/4 Cup Butter (Softened)
3/4 Cup Brown Sugar
2 Eggs
1/5 tsp Vanilla Extract
1/2 tsp Grated Lemon Rind
2 Cups Flour
1/2 tsp Salt
1/4 tsp Baking Soda
1/2 Tbs Baking Powder
1/2 tsp Allspice
1 tsp Cinnamon
1 1/4 Cups Packed Shredded Carrot
1/4 Cup Lemon Juice
1 Handful Raisins

8oz Cream Cheese
3 Cups Powdered Sugar
1/3 Cup Espresso

1. Preheat oven to 350F & grease a 10" round cake pan
2. Beat together butter, yogurt, and sugar in a large bowl. Add eggs one at a time and beat in.
3. Stir in lemon rind & vanilla.
4. Whisk together dry ingredients in a medium bowl. 
5. Add the dry ingredients alternately with the shredded carrot and raisins, stirring in with a wooden spoon.
6. Spread in you cake pan and bake for approx 50 minutes.
7. Let cake cool
8. Beat together icing ingredietns until you get a creamy, spreadable texture.
9. Frost your cake & decorate!

dogs & winter hikes


I did the one thing a person should never do. I forgot my father's birthday. That's right, I'll admit to it. I'm not perfect. I fucked up. I love my dad to pieces, and it's no excuse, but February was moving so fast and I honestly had no idea what day it was. I felt absolutely horrible and wanted to make it up to him. So, Adam and I made a surprise trip. We departed Philly at 8am and showed up on his doorstep just in time for lunch. 

He had no idea we were coming, and was baffled to find out that my mom knew all along. I loved that we pulled it off. As usual, the visit was full of good conversation, dogs, and outdoor fun. We went to Arad Evans for a fantastic dinner and just hung out. This time around we switched up our usual hike for a trip to Tinker Falls. The site is a quick ten minutes from our house, and has great hiking. There are trails that lead up in the woods, and one that goes to a hang gliding jump off point. From there you get a magnificent view of the valley where my parents live. You can also hike to the waterfalls themselves. I've never been to the site in winter and it was jaw dropping to see them frozen. Of course, my camera died before we made it to the waterfall, so I can't show you just how spectacular it was.You readers will have to imagine.

In the end, we arrived back in Philly content from another perfect weekend. I will never forget my dad's birthday again, but in a way it's funny; if I hadn't forgotten, we would have never paid the visit and had such a great time. My slip up brought us together for something wonderful. Out of every mistake, something beautiful can be born.