Admin posted on March 2, 2015 03:58

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Admin posted on February 27, 2015 05:28
 

Attention Gypsy Souls! Take a special 20% off using promo-code: GypsySoul20* valid now until 3/3/15

Shop Now

*Excludes previous orders, new arrivals, jewelry & gypsy life product. 

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Admin posted on February 24, 2015 04:40

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Admin posted on February 20, 2015 04:57
 
We're so excited for our first active wear line that we couldnt wait to share this sneak peak. Sign up for our mailing list to recieve updates regarding Physique By Gypsy05.  

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Admin posted on February 18, 2015 04:36

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Admin posted on February 16, 2015 05:53

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Admin posted on February 13, 2015 06:50

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Admin posted on February 13, 2015 03:17
 
 
 
 

INGREDIENTS

•  Beet Pasta:

•  1 pound whole beets (I used a mix of red and gold)

•  Lemon-Creme Sauce:

•  1 tablespoon coconut oil

•  1 medium onion, chopped

•  3 garlic cloves, minced

•  3 heaping cups cauliflower florets

•  ¼ cup lemon juice lemon juice

•  1 tablespoon lemon zest

•  1 cup full-fat canned coconut milk

•  1⁄2 teaspoon sea salt

•  1⁄4 teaspoon freshly-ground black pepper

•  1 teaspoon dried ground cumin

•  Broiled Salmon:

•  1 teaspoon cumin

•  ½ teaspoon smoked paprika

•  ½ teaspoon mustard powder

•  ½ teaspoon garlic powder

•  1⁄4 teaspoon salt

•  2 (6-ounce) wild salmon fillets

Fresh parsley (for garnish, optional)

 
 

INSTRUCTIONS

•  Beet Pasta:

•  Chop off the beet greens (if they are still attached). Place the beets in a medium saucepan, add enough water to cover, and bring to a boil.

•  Simmer beets on medium heat for 45 – 60 minutes, or until the skins can be rubbed off with your fingers.

•  To test one, fish one of the beets out of the pot with a pair of tongs and run it under cold water until it’s cool enough to handle. Remove the skins (they should rub off easily using your fingers).

•  Once beet is cooked and skinned, use a spiralizer to create beet pasta. Set aside.

•  Lemon-Creme Sauce:

•  Add coconut oil to a medium saucepan over low-medium heat. Add the onion and sauté for 5 minutes. Add the garlic cloves and sauté for an additional minute.

•  While onion is cooking, steam the cauliflower florets for 5 minutes or until tender. Once cauliflower is tender, add the onions, garlic, cauliflower, lemon juice, zest, coconut milk, sea salt, black pepper, and cumin to a blender and process until smooth. Set aside.

•  Broiled Salmon:

•  Preheat the broiler. Line a sheet pan with foil.

•  Mix cumin, paprika, mustard powder, garlic powder and salt together. Sprinkle spice mixture over salmon. Lay flat on sheet pan.

•  Broil the salmon for 7 minutes, or until the salmon is flaky and cooked through and the internal temperature has reached at least 135 degrees F.

•  Assembling the dish:

•  Divide beet pasta between two plates.

•  Add the blended sauce back to the saucepan. Simmer for 1 minute then serve hot over beet pasta. Top with broiled salmon and garnish with fresh herbs, if desired.

 

 

source 

 


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Admin posted on February 11, 2015 10:48

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Admin posted on February 11, 2015 09:49
 
Boho babe Wild&Free Jewelry shows off her gypsy style in Big Sur wearing our Volga Wrap Peplum Blouse 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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