Monday, March 20, 2017
Living in Northern Maine can make one wonder if it will ever be green again. Summers are amazingly beautiful and surprisingly warm. Lobster dinners are abundant, and grills sizzle in unison with the crickets and cicadas. Winter we all debate -some embrace the short days for the downtime that they bring, and love the plethora of outdoor activities. For the rest, the winters are long and dark, and cannot wait for them to end. No matter what your take is on the season, it leaves you wanting to replenish the moisture that seems to have evaporated through the dry winter months. When the first signs of spring come into view, it is time to think about getting rid of the winter blues and softening your dry skin.
At Amy's Salon, even the staff heads upstairs to the SPA for a post-winter-pre-spring refresher. Our favorite at this time of year is the Botanical Skin Resurfacing 50-minute facial treatment. Helping to balance skin's natural oil production while providing an intensive moisture treatment, this deep cleansing can be personalized for all skin types. Cleansing away the dry season and replenishing your skin with an aroma infused aloe treatment, you will forget the last blizzard of the season, embrace the sun sitting higher on the horizon, and be reminded that the grass will turn green again.
Call and book your appointment today at 207-412-0063, or request an appointment online.
AVEDA is a whole life balance; the inside is as important as the outside. So because we are always on the lookout for ways to add antioxidants to our regime, this Curried Pea Soup is the perfect enhancement for the Spring dinner table.
CURRIED PEA SOUP
2 LBS peas, fresh or frozen
1 large Sweet or Vidalia onion, small dice
4 cups chicken or vegetable broth
2 TBSP curry powder
2 TBSP olive oil
1 cup Greek yogurt
6 fresh mint leaves (garnish)
salt and pepper to taste
1. Peel and dice onions.
2. Heat oil gently in a pot large enough to hold all the peas and broth.
3. Add onions.
4. Sauté onions until translucent.
5. Add curry powder. Heat for a couple of minutes, stirring continuously. The curry and onions will start to look a little dry.
6. Add the broth.
7. Add the peas.
8. Bring to a boil.
9. Reduce to a simmer until the peas are heated through and softened.
10. Purée with a hand blender in the pot, or transfer to a blender or food processor.
11. Blend until smooth.
12. Serve in individual bowls with a dollop of Greek yogurt and a mint leaf.
14. NOTE: add a bit of extra broth if you prefer a less thick soup.
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