Kindness Wreath

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It’s a new season, and we needed a wreath to adorn our door in autumnal hues. Rather than by one that was ready to go, we put a little family TLC into the piece that’s going to welcome people into our home. If you don’t want to do this project in the fall, it would make a beautiful project around Thanksgiving or Christmas! Just change the ribbon colors accordingly.

First we gathered our materials – a bare branch wreath, and colored ribbon – I chose red, orange, and yellow for the season.

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As I cut the ribbon into lengths for the wreath, Travis and I talked about what kindness meant, and how to pay attention to acts of kindness around us. (Starting with his dad bringing me my camera so I didn’t miss capturing the moment!). Travis loved helping with the ribbon of course.

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We placed our ribbons in a jar, and now our wreath was a work in progress, part decoration part performance art!

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Travis was even more into the idea than I thought he would be. Over the next couple of days, he kept asking if we could think of more examples, and was so proud each time we got to add a ribbon.

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We discovered that kindnesses can be both big and small. Travis came up with moments including: petting the cat, a friend who shared snack with him, making tea for daddy, a mommy we saw help her son with a lollipop, getting a hug after an owie, and more.

When our wreath was full of ribbons, we decided it was time to hang it up on our door.

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A proud moment, and a beautiful reminder of kindness every time we cross the threshold now.

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Tortellini Salad Toss

Tortellini Salad Toss

Okay, I actually made this salad with ravioli instead of tortellini, because vegan tortellini can be hard to find. I love the tofu-stuffed ravioli from Soy Boy and almost always have a package in the freezer, so that made putting together the rest of the salad a cinch. If you’re feeling ambitious, make homemade tortellini first, and use that!

Any brand of vegan salami or pepperoni will add a spicy kick to the salad – we love the Yves Veggie salami.

Ingredients:

  • 15 frozen vegan ravioli
  • 1 (14-ounce) can quartered artichoke hearts
  • 4 cups chopped baby arugula
  • 2 cups halved cherry tomatoes
  • 2 ounces thinly sliced vegan salami
  • 1/4 cup sliced fresh basil
  • 3 tablespoons Italian dressing
  1. Cook the ravioli or tortellini according to package instructions; set aside.
  2. Meanwhile, drain and rinse the can of artichoke hearts and chop into small pieces.
  3. In a large bowl, combine the cooled ravioli with the artichokes, arugula, tomatoes, salami, basil, and dressing, tossing to coat.