autumn

DIY Fall Harvest Wreath with Tea Stained Flag {Picture Tutorial}

October 12, 2012 by Natureal Mom 3 Comments

What better way to welcome Fall into our homes than with a handcrafted wreath?

Image © Natureal Mom 2012

Inspired by a variety of beautiful wreaths, I incorporated elements from a few to make one of my own ~

A swag of country dried broom corn, wheat, tree berries, bakuli pods and raffia are surrounded by a swirl of burlap ribbon and accented with hand-painted barn stars and hand-sewn buttons.

A tea-stained American flag with red stitching detail adds old world charm and the finishing touch!

Image © Natureal Mom 2012

Let’s get started!

Here is a list of materials you will need. Most of them can be found at your local craft store ~

Image © Natureal Mom 2012

Natural grapevine wreath

A swag of assorted dried Fall items such as broom corn, bakuli pods, pip berries, wheat, etc.

American flag

6 Tea bags

Five-pointed paper mache barn star

Wooden appliqué barn stars

Non-toxic acrylic paints (I used shades of oxblood and metallic gold)

An eclectic mix of buttons

Burlap ribbon

Raffia/Indian corn husks

Jute twine

Bamboo skewer or popsicle stick

Needle and thread (to sew on buttons)

Sewing machine and red thread for flag (optional)

Hot glue gun and glue sticks to reattach flag (optional)

Paintbrush

Scissors

***

Preparation:

Sew border around flag with red thread (optional).

Steep 6 tea bags in a large bowl of water. Soak flag for 20-30 minutes to get desired amount of staining.

Image © Natureal Mom 2012

Remove and arrange as pictured to dry. This will give the flag a waved effect.

Image © Natureal Mom 2012

Paint stars and allow to dry.

Image © Natureal Mom 2012

Create two mini swags (trim, arrange, tie base with jute twine).

Image © Natureal Mom 2012

Directions:

Using burlap ribbon, tie a loose knot around the bottom of the wreath.

Insert flag and swags into the knot and tighten.

Image © Natureal Mom 2012

Arrange remaining burlap ribbon in desired position.

Puncture the back of the paper mache barn star with a bamboo skewer or popsicle stick and insert into burlap ribbon.

Tuck applique stars under the twigs in different parts of the wreath.

Insert leftover dried pieces from the swags into the burlap ribbon.

Sew buttons onto the burlap ribbon.

Image © Natureal Mom 2012

Hang & Enjoy!

♥

Filed Under: Home, Uncategorized Tagged With: Americana, autumn, country, country chic, craft, decor, DIY, fall, farmhouse, picture tutorial, primitive, rustic, seasonal, tutorial, wreath

Roasted Acorn Squash Stuffed with Quinoa, Mushrooms & Herbs

October 2, 2012 by Natureal Mom Comments

I just love Autumn… curling up by a toasty fire, evening strolls in the crisp outdoor air, sipping warm drinks, and enjoying the season’s most festive foods like pumpkins, apples, and squash! I have made different variations of stuffed acorn squash before but this is my family’s favorite. The savory quinoa stuffing plays off the slightly sweet and nutty flavor of the acorn squash creating a delicious and healthy meal that presents beautifully. I had the perfect opportunity to pick up some local squash at a Harvest Festival last weekend.

Image © Natureal Mom 2012

Ingredients:

1 large acorn squash
1 tbsp olive oil
Sea salt & pepper to taste
1 cup quinoa
1/2 yellow onion
2 cloves garlic, chopped
1/2 cup chopped mushrooms
1/2 package organic tempeh or 1/2 cup chick peas or white beans
1/2 cup chopped fresh herbs such as sage or thyme
1/3 cup raisins, cranberries or chopped dried apricots
1/3 cup pine nuts or pumpkin seeds
A few splashes of tamari
A sprinkle of cayenne
A sprinkle of freshly chopped herbs for garnish

Directions:

Pre-heat oven to 400ºF. Cut your acorn squash in half length-wise and scoop out the seeds. Brush the squash with olive oil and sprinkle with salt and pepper. Place in a lightly oiled baking dish and place into the oven.

Image © Natureal Mom 2012

While the squash is baking, prepare the stuffing. Cook the quinoa. Then add onions, mushrooms, garlic and tempeh or beans to a pan with a bit of olive oil, a few splashes of tamari, and a sprinkle of cayenne. Cook until onions are translucent & the remaining ingredients start to brown.

Add the cooked quinoa to the onion mixture in the pan and mix thoroughly. Remove from heat and put into a large bowl. Add dried fruit, herbs and nuts to the quinoa mixture and stir well.

After 45 minutes, remove the squash from the oven and spoon the stuffing mixture into the acorn squash halves. You will have enough leftover stuffing to be enjoyed on its own the next day Cook another 15 minutes or so with the stuffing inside until the squash is very soft and golden brown around the edges. Top with fresh herbs and enjoy!

What are your favorite Fall recipes? Please share below!

Filed Under: Food + Recipes, Uncategorized Tagged With: acorn squash, autumn, fall, food, gluten free, healthy, meatless mondays, quinoa, recipes, seasonal, vegan, vegetarian

DIY Pinecone Bird Feeders

July 29, 2012 by Natureal Mom 1 Comment

Old fashioned pinecone bird feeders are fun, easy to create and you probably have most of the ingredients on hand:

Pinecones
Nut butter (Omit if anyone has a nut sensitivity or allergy)
Ghee or butter
Finely chopped nuts, seeds, dried fruit

Steps:

Roll the pinecone in the mixture of nuts, seeds and dried fruit.
Hang it on your favorite tree or where the birds will find it.
Watch for feathered friends to visit!

To keep the birds coming back to your spot, keep the following tips from the National Audubon Society in mind:

Provide birds with a variety of quality seed.
Provide fresh water for drinking and bathing.
Give the feeder ample cover, preferably provided by native plants. Native plants also provide potential nesting sites and a source of natural food.

Filed Under: Creativity + Play, Inspiration, Projects + Crafting Tagged With: autumn, crafts, DIY, kid crafts

Recipe: Apple Crisp

June 10, 2012 by Natureal Mom Comments

Mmm… Apple Crisp.

This recipe from The Waldorf Kindergarten Snack Book is simple, comforting, healthy and delicious!

Enjoy alone or add a scoop of vanilla bean ice cream sprinkled with nutmeg.

♥

Ingredients:

Lots of apples (I usually use about 6 Pink Lady apples)4-5 cups oats (I use GF Harvest Organic Gluten-Free Rolled Oats)
1 stick of butter, melted (I use 1/2 cup melted Organic Earth Balance)
1/2 cup maple syrup
2 T. oil (I use Safflower)
Pinch of salt
Love

Directions:

1. Peel and Slice the apples. (An old-fashioned apple peeler/corer is a fun way for little helpers to prepare apples)
2. Preheat oven to 350ºF
3. Place apples in a 9×13-inch baking pan.
4. Sprinkle the apples with cinnamon and a few tablespoons of maple syrup.
5. Mix together the topping ingredients and sprinkle over the apples.
6. Bake for 45 minutes to an hour.