Monday, November 30, 2015

Jingle Your Way to Cyber Monday Deals

It’s up to you to keep the shop small movement going! Find your Cyber Monday deals on Mumbles and Things.

This coupon is good for 40% off your entire purchase on Mumbles and Things. Add the items you wish to purchase to your cart and when you go to checkout there will be a blue link that says, "Apply shop coupon code." Enter coupon code: CYBERMONDAY15 in the box to apply discount. This coupon only applies to Mumbles and Things products. Any other items in your cart will not be discounted.

Until December 21st I will be releasing a new deal every day at 6:00 am (PT). Each deal lasts for only one day. Make sure you see them by following me on TumblrFacebookInstagram, and/or Twitter. I will be using the hashtag #dailydealmt.

Thanks for choosing to #ShopSmall. Please share your Small Business Saturday experience on your social channels.

Saturday, November 28, 2015

Putting my ALL in Shop Small!

It’s up to us to keep the shop local movement going! I invite you to celebrate Mumbles and Things and the community with me on Saturday, November 28 for Small Business Saturday. It's a day created specifically for small businesses like Mumbles and Things. This year, shop small for the businesses you love, for the community you call home, and for the money that stays in the neighborhood when we all shop small. This year, shop small for all.

This coupon is good for 50% off your entire purchase on Mumbles and Things. Add the items you wish to purchase to your cart and when you go to checkout there will be a blue link that says, "Apply shop coupon code." Enter coupon code: SHOPSMALL15 in the box to apply discount. This coupon only applies to Mumbles and Things products. Any other items in your cart will not be discounted.

Until December 21st I will be releasing a new deal every day at 6:00 am (PT). Each deal lasts for only one day. Make sure you see them by following me on TumblrFacebookInstagram, and/or Twitter. I will be using the hashtag #dailydealmumbles.

Thanks for choosing to #ShopSmall. Please share your small business experiences on your social channels.

Friday, November 27, 2015

This Black Friday Support Small Businesses

Today marks the first day of Daily Deals on Mumbles and Things. Every day from now until December 21st I will be releasing a new deal at 6:00 am (PT). Each deal lasts for only one day. Make sure you see them by following me on Tumblr, Facebook, Instagram, and/or Twitter. I will be using the hashtag #dailydealmumbles.

By shopping small and shopping local you are helping your local economy, community and neighbors. You will find amazing items, crafted by local artisans, that are unique and of incredible quality. Wow! All that and I bet you haven't even put on pants yet today. Whether you shop online or go the brick and mortar route, you are doing good things by supporting small businesses.

This coupon is good for 25% off your entire purchase on Mumbles and Things. Add the items you wish to purchase to your cart and when you go to checkout there will be a blue link that says, "Apply shop coupon code." Enter coupon code: BLACKFRIDAY15 in the box to apply discount. This coupon only applies to Mumbles and Things products. Any other items in your cart will not be discounted.

Use hashtags #shopsmall and #shopsmallforall to share your small business experiences.

Wednesday, November 25, 2015

Vegan Thanksgiving

I'm so excited that it is Thanksgiving tomorrow! Thanksgiving may be based in some questionable mythology but I believe in family and friends and I believe in taking the time to appreciate and give thanks for what we have.

Boyfriend's family is coming to visit us and I've never hosted a Thanksgiving dinner before. I honestly had no idea how much works goes into preparing for this special holiday (Thanks Aana, Mom and Aunt Ellen!!!) I wanted to celebrate with the traditional foods but a lot of these are not vegan friendly so I hunted for a new delicious and cruelty-free menu for all the staples. Here's what I'll be making today and tomorrow.


slightly altered via The Spunky Coconut
  • 1.5 cups coconut milk (not coconut “beverage”)
  • 1.5 cups pumpkin puree
  • 3/8 cup maple syrup
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 2 to 3 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp ground nutmeg
  • 3/8 tsp ground cloves
  • 2 tsp pectin
  • 2 Tbsp cornstarch (dissolved in 2 Tbsp water)
  1. Add all of the ingredients, except the pectin and cornstarch to a pot and bring to a simmer.
  2. Whisk in the pectin while simmering. Continue whisking for about one minute.
  3. If your mixture looks runny after you whisked your pectin for a minute, then add another half a teaspoon of pectin. It should look a little thick after whisking for a minute or so.
  4. Pour over crust (frozen vegan pie crust or pre-made graham cracker crust or homemade)
  5. Refrigerate till solid. Store in the fridge.

Cashew Gravy

via Food.
  • 1 tablespoon oil
  • 1 onion, chopped
  • 2 cups cashews ( raw or roasted unsalted)
  • 3 garlic cloves, crushed ( or more)
  • 2 tablespoons flour
  • 2 tablespoons soy sauce
  • salt and pepper
  1. Saute onion in oil until soft and slightly brown. (you can also let onions cook longer and get browner for an even richer flavor).
  2. (If you are using raw cashews, add them at this step and let them cook for several minutes to "toast" them).
  3. Add garlic and cook another minute longer to slightly brown the garlic.
  4. Add flour and stir it around over the heat for a minute.
  5. Add 1-2 cups of water a half cup at a time and stir to blend in the flour and thicken. Add more water as it becomes thick.
  6. (if you are using roasted cashews add them here).
  7. Add more water (another 1-2 cups) so that the broth is soup like and the cashews are completely in the water.
  8. Add soy sauce, pepper and salt (if desired) or any additional desired flavorings.
  9. Cook until cashews are soft and flavors have melded. I always let this simmer away for about 30 minutes and add more water and soy or spices as needed, but remember that the flavor will change when cashews are blended. When done cooking, you'll want it to be a thin gravy consistency. The cashews will thicken it up when you blend it.

Mashed Potatoes

  • 6-8 medium yukon gold potatoes (if large, cut in half)*
  • 1.5 tsp sea salt
  • 1/2 tsp ground black pepper
  • 5-6 cloves roasted garlic (or sub minced garlic sautéed for 3 minutes in olive oil)*
  • 3-4 Tbsp vegan butter (such as Earth Balance), melted/softened
  • 1/4 cup fresh chives for topping
  1. Place potatoes in a large saucepan or pot and cover with water. Bring to a light boil over medium-high heat, add 1 tsp of sea salt, cover and cook for 25-30 minutes or until very tender. They should effortlessly slide off a knife when pierced with a knife.
  2. While the potatoes are cooking, chop up your chives and measure your butter.
  3. Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water. Then transfer to a large mixing bowl.
  4. Mash your potatoes using either a potato masher or a hand mixer until fluffy. Note: Be careful using a hand mixer as you can overmix the potatoes and they can become gluey. It’s personally the method I prefer as I don’t own a potato masher. I just make sure not to overmix.
  5. Add in butter, garlic, salt, black pepper and stir to combine. Taste and adjust seasonings as needed.
  6. Lastly top with chives, stir and serve as is or your favorite gravy (or mushroom gravy). Leftovers will keep in the fridge covered for up to a few days.
  • Use organic potatoes if possible, especially since you leave the skin on.
  • To roast a head of garlic, simply cup the top off to expose tips, rub with olive oil, wrap in foil and bake for 50 minutes – 1 hour in a 400 degree oven directly on the rack. Cloves should squeeze out easily once cooled. Discard skins/peel.

Roasted Carrots with Sweet Tahini Drizzle

  • 12 large carrots, whole and tops removed
  • 3 tablespoons of tahini
  • 3 tablespoons of filtered water
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut oil
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper (to taste)
  • juice of a fresh lemon
  1. Preheat oven to 350 degrees F
  2. Cut the tops off the whole carrots, wash, dry, and place on a lined baking sheet.
  3. Drizzle melted coconut oil onto the carrots and stir with your hands to make sure the carrots are evenly coated.
  4. Add fresh black pepper, dash of cinnamon, and 1 teaspoon sea salt.
  5. Bake for 45 minutes or until tender (you have a lot of options here, I personally like to keep the carrots a little al dente meaning with a crunch in the center. If you like a softer carrots, bake longer).
Tahini Drizzle
  1. In a small mixing bowl combine tahini, maple syrup, ½ teaspoon of sea salt, lemon juice, 1 tablespoon of olive oil, and water until thick and creamy.

Apple Cranberry Fruit Salad

slightly altered via Tastes Better from Scratch
  • 1 (12 oz package) fresh cranberries
  • 1/2 cup water
  • 1 cup sugar
  • 2 red apples, chopped
  • 1 yellow or green apple, chopped
  • 1 (15oz) can Mandarin oranges, drained
  • 2 large banana, sliced
  • 2 tsp lemon juice
  • CocoWhip, for topping (non-dairy whipped cream, so yummy)
  1. In a medium saucepan combine the water and sugar. Add cranberries and cook on medium high, until you start to hear the cranberries pop. Cook for 1 more minute. Remove from heat. Refrigerate for several hours or overnight.
  2. In a large bowl toss apples, mandarin oranges, and banana together. Add a little bit of lemon juice to keep the fruit from browning. Drain most of the juice from the cranberries. Add them to mixture. Toss to combine. Dollop with CocoWhip, if desired.

Quinoa, Sweet Potato and Dried Cranberry Stuffing

slightly altered via With Style and Grace
  • 1 cup red quinoa
  • 3 medium sweet potatoes, peeled and diced
  • 1/2 medium red onion, chopped
  • 1 garlic clove
  • 1/2 [or 1] tablespoon extra virgin olive oil
  • 2 teaspoons of cumin
  • 1/2 cup dried cranberries
  • 1/4 cup pecans, toasted
  • 3 tablespoons of parsley, chopped
  • salt + pepper to taste

  1. In a medium saucepan, add 1 + 1/2 cups water, quinoa, season with salt and bring to a boil. 
  2. Reduce heat, cover and simmer about 15 minutes, until all the water is absorbed. Remove from heat and let cool. 
  3. Preheat oven to 375 degrees. 
  4. Cover baking sheet with foil, spray with non-stick, add sweet potatoes and onions - season with salt and pepper and toss to coat. Roast for 20-25 minutes, until soft.
  5. Combine sweet potatoes and onions with cooked quinoa. Drizzle with olive oil. Stir in cumin, cranberries, toasted pecans and parsley. Season with salt and pepper. 

There will also be dinner rolls. I bought these pre-made, brown and serve. And a salad of the Olive Garden copycat persuasion (but vegan obvi).

Happy Thanksgiving! What are you eating tomorrow?

Tuesday, November 24, 2015

Mark Your Calendar Today - Daily Deals are Coming

Dear Mumblers, 

Starting on Black Friday (November 27, 2015) I will be releasing a deal every day on Mumbles and Things until December 21st. Deals can be anything:

  • a percentage off of the entire purchase
  • a free gift with every order
  • free shipping
  • a flat discount off the entire purchase
  • a gift certificate with purchase
  • free gift wrap with every order
  • and many other fun things
Deals will be shared at 6:00 am (PT) on Tumblr, Facebook, Instagram and Twitter. Follow me on one or all of these platforms to be sure you see the deals. I will be using the hashtag #dailydealmumbles

This holiday season I hope you make the choice to shop small and shop local. These small steps can help your local economy in a big way.

  1. Shopping local helps your economy: the money you spend in your community stays in your community making sure your roads are maintained, parks can be developed and schools can thrive. 
  2. Not only does shopping small support your neighbors and entrepreneurship it helps keep your community unique, exactly the way you like it.
  3. Shopping small promotes competition which is the backbone of a strong economy.
  4. Business owners in your community need people to run their shop which means more jobs.
  5. Customer service will be exceptional when you go to a local shop because the owner and the people who work there care about what they are selling.
  6. When you buy from local artisans and small businesses you are sure to find unique items of impeccable quality that will make perfect gifts for your loved ones.

Join the movement! Start by skipping the big box stores, which sell cheaply manufactured products, on Black Friday. Go support your community and small businesses on Shop Small Saturday and beyond.

Share your shop small experiences using hashtag #shopsmall or #shopsmallforall

Tuesday, November 10, 2015

How to Celebrate National Forget-Me-Not Day

National Forget-Me-Not Day was created as a day to remember and get in touch with friends and family that you do not see on a regular basis. It is considered as a day to “reconnect”.

This day even has its own special flower, the Forget-Me-Not. The Alpine Forget-Me-Not is the official state flower of Alaska. This flower grows well all throughout the open, rocky places, high in the mountains of Alaska.

Annually on November 10, National Forget-Me-Not Day is celebrated by making phone calls, writing letters, sending emails, sending e-cards, sending flowers, getting together and etc. Taking just a minute to let someone know that you are thinking about them means more to them than one realizes.

Today, focus on reconnecting with what is important to you. If you've lost touch with friends and family, be sure to give them a call. If your passion is building handcrafted boxes, collecting teapots or volunteering at the hospital, refocus your center toward these things that matter most to you. If you've been meaning to catch up on your reading, go ahead and take the time to relax with a cup of tea.

Questions to ask yourself

What does my life look like ten years from now?
Picturing yourself in the future can help you figure out what you need to do in the present to get where you want to be.

What is my purpose?
Life is about discovering the answer to this question and the answer is always changing. Focus on what your present purpose is.

What excites me?
Security and comfort may be keeping you from pursuing the things that makes you want to jump out of bed in the morning.

What can I let slide?
It’s important to recognize that there just aren’t enough hours in the day to keep up with everything. Decided what you may be willing to cut back on.

Do the consequences have meaning?
Your goals may change and something you’ve been striving for will not be as important as it once was. It may be time to let it go and move on.

Making time

Do it first.
Decide on your top three most important tasks and do them first thing in the morning, before other items that don’t matter as much.

Schedule it.
If you’ve blocked out time for the most important people and tasks in your calendar there is no chance they will be lost in the shuffle.

Treat it as an emergency.
In an emergency you forget about the things that aren’t important and your to-do list does not get checked off. Don’t let the important things be forgotten.

Share below how you will be rediscovering and reconnecting to people and the things that you enjoy.