2017 Flourish Conference
May 10–12, 2017
Wednesday, March 30, 2016 6:24 PM

2016 Speaker Meet and Greet

Wednesday, March 30, 2016 6:24 PM
Wednesday, March 30, 2016 6:24 PM

I am looking for fun ways to honor those who have registered early on for FLOURISH 2016. I believe I have found a way to do that with an exclusive opportunity for a Meet and Greet with our 2016 Speakers. I understand that there are a few of you who are planning to come but just haven’t booked it yet- I am giving you a few days before we gather all the names.

Everyone registered by midnight on April 1st, will be entered into the drawing that will be held Saturday, April 2nd at Noon. Don’t worry, if you registered months ago you are included as well. We will only be pulling 25 Winners but each winner will be able to bring 2 guests to this private event! Can’t wait to shout out your name this Saturday!

xoxo- amie

Oct 30 3:16 PM

Recipe: Light and Creamy Asparagus Soup

Oct 30 3:16 PM
Oct 30 3:16 PM

2 T. macadamia nut oil (or butter)

1 sm. onion, chopped

2 lbs. asparagus (2 bunches)

6 c. chicken stock

12-oz. can white beans, drained

1/3 c. plain Greek yogurt

1-3 pinches cayenne

1 lemon

3-4 slices bacon, chopped

In a large pot warm the oil or butter over medium heat.  Add the chopped onion and sauté for 2 to 3 minutes.  Cut the tops off and reserve for garnish.  Cut the rough ends off the bottom.  Chop the rest of the asparagus into short segments and add to the pot.  Sauté for another 3 to 5 minutes until the asparagus is bright in color and tender.  Add the beans, stock and cayenne to taste.  Simmer for 20 minutes, uncovered.  Using an immersion blender, puree the soup until smooth.  Add the yogurt and puree again.  Salt and pepper to taste and add a squeeze of lemon.  Place in a small skillet over medium heat.  Brown the bacon, then add the asparagus tops to the bacon.  Sauté for 1 to 2 minutes.  Drain and garnish the soup with the bacon and asparagus.  Prep time: 15 minutes; cooking time: 25 minutes.  Yield: 4 to 6 servings.