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Show me yours?

My past few goals have been going well! I took a couple of photos of my new garden on the balcony…I love growing my own food. I’m also currently attempting to grow an avocado tree from a seed. I’ll report back on how it goes 😉 Happy Monday y’all! Show me yours?

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A Magical Evening on Alberta St.

Ok, I admit it. I’ve been completely MIA…lost in a sea of family, friends, babies (friends babies), and exploring my one true home, the beautiful state of Oregon. Dan, Boeckman and I originally flew up for our 10 year highschool reunion (yikes, I’m getting old!) and took a few extra days to go wine tasting and relax at Cannon Beach, where we haven’t returned to since we were engaged a little over three years ago. After a quick couple of days back in LA, we flew up to Portland a second time for a good friend’s wedding.

Now that I’m back, I am delighted to share with you all of our summer travels thus far and all of the fabulous people and places we encountered along the way. This first post depicts a magical evening out in north-west Portland on Alberta Street with our best friends, Heather, Joel & little Miss Josephine. Portland’s quirky vibe and eclectic atmosphere melt my heart each and every single time I visit. I hope you enjoy these moments as much as I did…

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No Bean Zuchini Hummus {elephant Tuesday’s}

So, I’ve been on a bit of a hummus kick lately. But, having just finished a cleanse traditional hummus made with garbanzo beans can be a little bit heavy and dense in a belly that feels light and clean. Enter, zucchini. Not only is this little veggie abundant and in season right now, but it makes for a delicious and light version of hummus that doesn’t leave you feeling bloated and uncomfortable!

Ingredients: 

  • 2 – 3 zucchini, peeled
  • 3/4 cup raw tahini (this can be pricey so if you can’t find raw, don’t beat yourself up about it!)
  • 1/2 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 tsp sea salt
  • 1/2 Tbs ground cumin
  • optional: 2 cloves garlic

Directions: 

  1. In a food processor or high-speed blender, combine all of the ingredients and blend until thick and smooth
  2. Serve in your favorite dish (I got mind from Cafe Gratitude up in San Francisco! I hear they are opening a new loation in Venice off of Rose Street…) & enjoy with cucumber, peppers, celery, carrot sticks, or wrap it up with your favorite veggies, some greens and maybe a bit of avocado?

xoxo

Posted in Appetizers, Cleasning Food, elephant Tuesdays, Munchies, Raw, Sauces, Dips and Dressings, Vegan, Vegitarian | Tagged , , , , , , , , , | Leave a comment

Show me yours?

This weeks goals are going to be slightly abbreviated as I’ll be traveling to Portland from Wednesday 11th- Wednesday 18th for my 10 year high school reunion! It’s absolutely crazy how quickly the time has flown by since I was at Wilsonville High school.

I can still remember sitting in Mr. Meuse class eating spiked French eclairs and repeating “Je suis Americaine” while passing HAND WRITTEN NOTES to my girl friends about the boys we were crushing on. That’s right, I have just fully dated myself by first admitting I’m old enough to have a 10 year high school reunion, and secondly, admitting we did not text message in highschool. I don’t even think I got my first cell phone until my Freshman year of college!!! Whew. That feels good to get off my chest.

As I will be traveling until next Wednesday, my posts may be sparce, but I look forward to getting back to you all next week. Until then, here are a few photos from my weekend away in Santa Barbara…enjoy! xxxo

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Three & 4th

The hubbs and I have been married for three years today, which happens to also be the 4th of July. Our wedding was in a tiny little town in the north-east corner of Oregon, Heppner (about an hours drive from Pendleton), on my mother and stepfather’s ranch. Our guests were welcomed from near and far by the only motel in town with a very memorable wedding day tribute: “CongraDulations Joyner & Yksrozay” which was almost the correct spelling of Yavorsky if you read it backwards…

This set the tone for an amazing weekend full of Pacific Northwest Brew from Rogue Ales, sinfully delicious homemade pies by none other than my gorgeous mother, a flat-bed trailer for our live band, A New Groove, and seemingly endless deep black skies full of twinkling stars to light our guests way as they drunkenly climbed the towering stacks of hay-bails after a long evening of dancing and debauchery. I am happy to say that there was only one questionable incident with firecrackers, and thanks to the party busses we hired to drive our guests, everyone made it safely home.

Here’s to another magical 4th of July filled with family, friends, loved ones and a whole lot of fire works! May each of us dance under a blanket of stars with the ones we love…thanks to all those who serve to make these moments a reality. Happy Independence Day!

Photography by Jordan Chesborough & Joli Photography

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Red, White & Blueberry Salsa {elephant Tuesday’s}

as posted on elephant journal

In the Yavorsky household (this includes my brother and sister-in-law to be who live just a couple of blocks away), salsa is a staple of our diet and can be consumed anywhere from 2-10 times a week, depending on the occasion. Our family’s obsession with this delicious little dip drove me to create a festive version for the upcoming holiday (which also happens to be my husband and my anniversary…tune in tomorrow for a blow-by-blow).

Some might think that sweet things like strawberries and blueberries do not belong in salsa. To that I say, don’t knock it until you try it. This version is based around the same premise as mango or peach salsa, but with a specific color theme in mind! The jalapenos, onion, lime and sea salt add just the right amount of authentic salsa taste while the berries deliver a sweet twist that is delightfully unexpected.

We served our salsa on top of grilled fish tacos with a little bit of purple cabbage and, of course, guac. You could also just grab a chip and dip, use it on top a salad, puree it and guzzle away or dump it into little kiddie pools and proclaim a day of salsa wrestling…be creative, and as always, give thanks and enjoy!

Ingredients:

  • 1 cup fresh blueberries
  • 1 cup diced strawberries
  • 1 cup diced jicama
  • 1/3 cup chopped cilantro (or mint if you’re one of those people who can’t handle cilantro)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons finely choppek jalapeno pepper, stemmed and seeded
  • Juice of 1 large lime
  • Salt, to taste

Directions:

  1. In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeno, and lime juice. Stir until well combined. Season with salt, to taste.

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