Posted in Arts


Materials: Paper bunting fan garlands (in peach, yellow, mint, and cerise), scissors, scotch tape, cardstock in a bunch of colours (we chose coral, pink, peach, neon yellow, mint, teal), glue stick, triangle hole punch, small round hole punch, ruler, x-acto knife

Step 1: Separate the segments of the fan garlands with a pair of scissors. Shuffle the colors and tape the segments back together with scotch tape.
Step 2: Cut shapes for the garland design from cardstock. It helps to make one set of pieces for a finalized design, and then use that set as a guide to cut out the rest. Mix and match your colours to get the most variety!

Find instructions here.

Photography & styling by Amy Moss
Crafting by Naomi Julia Satake

Posted in food


Roasted Spaghetti Squash with Mushrooms and Sage:

Serves: 2-4
Prep Time: 1 hour

INGREDIENTS 1 spaghetti squash
2 cups mixed mushrooms
1 medium onion
1 clove garlic
4-5 leaves of fresh sage
¼ cup + 2 tablespoons coconut oil
2 tablespoons extra virgin olive oil

Preheat oven to 350 degrees F. Cut spaghetti squash lengthways and scoop out seeds. Lay on a baking sheet, cut side up, lightly coat with coconut oil, salt and pepper and bake for 45 minutes or until soft.

While the squash is roasting, prepare remaining vegetables. Mince garlic, slice onion and mushrooms. Heat 1-2 tablespoons of coconut oil in a medium-sized sauté pan over a medium heat. Add onions and garlic, and sauté for a few minutes before adding mushrooms. Continue to sauté over a medium heat for about 10 more minutes, stirring occasionally. Add in chopped sage and stir a few more minutes.

When the squash is ready, remove from oven and allow to cool for a few minutes before scooping the “spaghetti” out. Serve in bowls topped with mushroom mixture, a little olive oil, sea salt and fresh pepper. For extra protein, add some chicken or white fish on top.

To learn some more read