Best Vintage and DIY Fall Color Décor Ideas

 

Décor colors for fall may be bold or subdued. This post helps you choose those shades of the autumn color palette to feature in your vintage or DIY projects so they are pleasing to you.

 

Include warm shades of red, russets, burnt orange, golden yellow, deep green, and rustic brown to help you feel a connection with nature.

Autumn hued colors bring the natural world indoors. Colors transmit healing energy, and reflect the colors of autumn leaves, fall sunsets, apples, pumpkins, squash, acorns, and the promise of fun that's in store this season.

 

Subtle or neutral colors like loden frost (pale green), light gray, cream, beige, and off white may be more your style, as these colors create a sense of spaciousness and help you feel relaxed.

Create comfort by snuggling into a soft peachy beige blanket or light teal or turquoise throw pillows. These stress reducing colored objects can instantly make you feel cozier as you sit on your couch or in an armchair.

Best Vintage and DIY Fall Color Décor Ideas

Think about what you want your décor to express. Then, experiment by adding, removing, or moving around area rugs, curtains, drapes, picture frames, candles, or furniture.

 

Shop your home first. Use what you have to make your living space convey the look you love. If you want to add something, first think of ways to repair what you have, thrift shop for a new item, or swap an item with a relative or friend.

Don't be afraid to mix patterns, layer textures, and display favorite fall accessories. This is a personal way to imagine the season in the most enchanting way.

In fact, it's easy, practical, and grounding to get inspiration from earthy tones and keep them as part of your year-round decorating theme.

 

Whatever your color preferences, use the colors that resonate with you to decorate your abode. More tips and ideas follow.

 

Make eco-friendly decorating decisions, by updating vintage accent pieces and furnishings you already own. Upcycle decorations by sanding, mending, and/or painting.

Now on to my fall décor roundup...

Awesome Home and Garden Ideas for Fall illustrates fall color ideas I appreciate, as well as awesome creations from blogs near and far.

 

Heather McClelland, the craft blogger at ArtsyKarma.com demonstrates how to use fall colors to make DIY Easy Fabric Flowers for our Fall Centerpiece.

Next up is Carol Murphy, the ComfortSpringStation.com blogger. She lives by the gulf coast in Florida and her fall tablescape is tempered by that nautical locale. See her post, A Simple Early Autumn Table to see what I mean.

Christina Dennis, a DIY and home décor expert who hails from Edmonton, Alberta, Canada shares 2022 Fall Décor Trends (and How to Get Them on a Budget).

 

Anne and AnnMarie are neighbors and friends, who blog at Simply2Moms. They offer How to Create a Vintage Fall Tablescape for Friendsgiving.

Diane Sudhoff, blogger and entrepreneur from South House Designs, shares a fall decorating tutorial. She skillfully shows us how to add An Unexpected Touch of Fall to a home decorating scheme.

Beverly Carter the talented blogger at Eclectic Red Barn shows us how she Updated a Spinet Flip Top Desk and chair and makes them look fantastic.

Last but not least is Kim, the Pacific Northwest Lifestyle Blogger at Shiplap and Shells who presents How Vintage Inspired Fall Décor Adds Character to Your Home.

Hope you enjoyed this cool collection of colorful vintage and DIY fall decorating ideas. I sure had fun presenting them.🍎🎃

 

Don't you just think decorating for fall is all about bringing the colors and warmth of the season into our homes and hearts? 💓

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What special touches of fall do you use to welcome the season?

Which door wreath, flowers, foraged material, accent pieces, furnishings, and décor in this post resonate with you? Please explain in the comments section below.

 

Best wishes for the fall season, and please visit again real soon.

 

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"Food Waste Not Want Not" Checklist

Whatever the reasons for food waste, I believe we're long overdue to change our thinking and behavior in this regard.

People in the U.S. discard more than 200 pounds (90 kg.) of edible food per person per year. 

This number includes edible vegetable parts or parts of plants that the food industry tosses out, deeming them unfit or unappetizing for the dinner table. 

More than enough food is produced on the planet to feed the global population, but as many as 829 million people still go hungry.

The food crisis is worsening, and the number of undernourished people in the world has grown by as many as

150 million from 2019-2022.

Let's look at our part. Some scraps we discard are ones we've been conditioned to think are inedible, and/or we overbuy and food spoils, before we've had a chance to eat it.

It's time to regroup and analyze ways to reduce overconsumption. Read on to find eco-friendly ways to save money, have less spoiled food, and learn to eat or recycle parts of fruits and veggies that we haven't used for sustenance in the past.

Food Waste Not Want Not Checklist Ideas and Tips

1. Only take what you need. When we buy less food, we’ll use every drop. This means simply reducing waste by not creating it in the first place.

2. Purchase food mindfully. Let's plan ahead and go to the market with a menu plan and shopping list. Select fresh things that can be consumed in a day or two. Refrain from buying impulse items, as this tends to make us buy more than we can use.  

Fill in with frozen and canned items. When there is leftover food from a meal or takeout, it's best to eat it at the next meal. If we can't do that, freeze and reheat food before it spoils. 

3. Select produce by the piece rather than prepackaged. Some markets display and sell loose carrots, celery, beets, onions, potatoes and the like. If a market doesn't have this policy, ask them to create one.  

4. Choose quality over quantity. The best quality foods (organic, fair trade, fresh, local and unprocessed etc.) may cost more, but buying items this way does reduces waste.

5. Recognize positives of sustainable living. Shopping wisely leaves more food for others, improves personal and environmental health outcomes, and saves money in the long run.

Note: When we waste food, we also waste the energy and water it takes to grow, harvest, transport, and package it. If food goes to the landfill and rots, it produces methane—a greenhouse gas even more potent than carbon dioxide.

6. Practice making at least one new plant-based recipe each month. This is an easy way to use produce in tasty new ways and be a "savvy food-saver." See my suggestion below.

To use up overripe or blemished tomatoes, red pepper, and cucumbers make a delicious bowl of The Best Tomato Gazpacho Soup.

7. Make a few short trips to the grocery store rather than one longer trip each week. Buying a little at a time reduces the chance of fresh food spoiling, before it can be eaten. 

8. Toast day old bread to prolong shelf life. Flavor toast with herbs and spices, and cut it up for croutons for salad. 

If you prefer, use the remainder for stuffing, bread pudding, or Rosemary Roasted Root Vegetable Panzanella. The recipe and photo are from Dana Schultz at Minimalist Baker. 

9. Handle and store fruit and veggies properly to prolong lifetime and prevent food borne illness. See The Best Way to Store Fruits and Veggies for tips.

Save leftover seeds, pits, and cuttings from veggies and fruit and plant in your garden to regrow more.

 

10. Repurpose lemon, orange, and grapefruit peels. Use them to infuse with vinegar to create a great smelling all-purpose cleaner. 

Put a strip of a citrus peel down the garbage disposal to remove the stink.

Read Tips to Make Deep Kitchen Cleaning green and healthy. Check out tip#13 to discover additional ways to use lemon.

11. Eat all parts of a beet. Why Beets are Tops illustrates ways to use all parts of beets and why eating this veggie is so healthy.

 

12. Eat banana peels. Banana peels are safe to eat, and phenolic compounds found in banana peels are rich in antioxidant and antimicrobial compounds. See The Absolute Best Uses for Banana Peels for prep ideas.

13. Save veggie skins, peels, and stalks to make a flavorful vegetable stock. Yellow onion skins lend a wonderful color and taste to homemade vegetable stock. 

Instead of throwing this part of the veggie away, put it in a freezer safe glass container with a lid. Mix onion peel with additional stock-friendly vegetable trimmings including pea pods, broccoli stem peelings, carrot ends and tops, celery leaves and end, asparagus tips, potato skins, and mushroom stems.

When the bag is full, transfer the scraps to a pot, cover with water, and simmer for an hour before straining and storing in the refrigerator or freezer for future use in soups, stews, and as a tasty, cholesterol free sauté liquid.

14. Cook realistic sized portions. If we cook the whole box of pasta it seems easier, but we're likely to overeat or throw some out, rather than eat pasta for four straight days.

15. Compost. Compost. Compost. Instead of buying commercial fertilizer for the garden, use organic material from the compost pile to add to soil to help plants grow. 

Food scraps and yard waste together currently make up more than 30 percent of what we throw away, and could be composted instead. 

Composting keeps these materials out of landfills where they take up space and release methane, a potent greenhouse gas.

If you don't have a compost pile, take unused clippings and food scraps to a community composting site. This extra effort is worth it. 🌱

Do you see why it's important to think twice before throwing food away?

Do you understand if you gather only enough food as you need, none will be wasted?

Please update your knowledge about how to store food correctly, and eat, freeze, or share your bounty with others. 

Remember if we waste not we all will want not.

Although I research and fact-check posts, they are provided for entertainment purposes only. When you need medical advice, consult with a health professional.

What is your tip for conserving food or which of my tips resonates with you? Please explain in the comments section below.

Did you learn anything new or interesting by reading this post? Does it help motivate you to eat any parts of veggies or fruit you may not have eaten before?

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How to Make Superb Vegan Chickpea Salad

 

Superb Vegan Chickpea Salad is a refreshing dish that's easy to make, tastes delicious, and is so versatile. Serve this luscious veg bean salad on whole grain bread or bun, scoop it up as a dip for carrots, celery, or slices of red bell peppers, put it into a wrap or pita, or present it as a flavorful topping on a cracker or bed of leafy greens!

Another name for chickpeas is garbanzo beans. This plant-based ingredient can be purchased in cans or dried (in the bulk section of most markets). Dried beans are less expensive than canned ones, and can be seasoned the way you like them. Canned beans are ever so handy, as they eliminate the need to pre-soak and cook the chickpeas.

For more about cooking beans see Eat Beans: Amazing Plant Protein Powerhouse.

Chickpea salad health benefits are plentiful. I've listed the most outstanding below

1. Chickpeas are an excellent source of protein and fiber.

2. Chickpeas are rich in Iron, Zinc, Phosphorus, Manganese, and B vitamins.

3. Health Studies indicate chickpeas may help with weight loss.

4. Chickpeas help with blood sugar control, as the starch in chickpeas is digested slowly resulting in stabilized sugar levels.

 

Make Superb Vegan Chickpea Salad

Often because it is

Colorful and delectable

Easy to make

Wholesome

Rich in veg protein

Perfect for lunch, dinner, or snack time

Learn How to Make

 Superb Vegan 

Chickpea Salad Now

Ingredients:

1-15 ounce can chickpeas (drained but not rinsed) 

2 stalks celery rinsed

1 organic red pepper (rinsed, seeds removed, sliced)

1 medium yellow onion peeled

1 chunk red cabbage (about 1/2 cup) rinsed

2 carrots (scrub don't peel)

¼ chunk large zucchini (scrub don't peel)

1 in. piece fresh ginger (peel removed)

1 clove garlic or garlic powder to taste

½ cup fresh parsley

¼ cup fresh squeezed lemon juice

2 Tablespoons Tahini

2 teaspoons Dijon mustard 

What to do:

1. Use the steel blade of a food processor to gently pulse (chop) ingredients in this order: fresh peeled ginger, fresh parsley, onion, celery, carrots, red cabbage, zucchini, Tahini, Dijon mustard, fresh garlic clove or garlic powder, and lemon juice.

 

2. Put aside 1/3 of the can of chickpeas. Then add the rest of the chickpeas to the food processor and chop them. Pour whole chickpeas into a mixing bowl and empty contents of the food processor into mixing bowl too. 

This method allows some chickpeas to retain their circular shape, and adds eye and taste appeal.

 

3. Season chickpea salad to taste with salt, pepper, and optional dried herbs and spices of your choosing. Some favorites of mine are dried oregano and tarragon.

Note: If you want to add additional ingredients such as raw broccoli, kale, spinach, or radish, add extra lemon juice, tahini, and spices. This recipe can be doubled, and is a colorful dish to bring to a potluck or picnic.

4. Pour mixture into a serving bowl or spread salad on bread or rolls for sandwiches. Serve as an appetizer or dip, or veg protein topping on mixed green salad.

 

Feel free to embellish my original ideas. Turn superb vegan chickpea salad into an autumn or winter hearty meal. Blend the mix into cooked rice, millet, or wheat berries, etc. 

If you prefer, mix superb vegan chickpea salad with a cup or two of cooked fusilli, penne, or gluten free quinoa. Then, when you serve it, see eyes light up. Yum, yum, yum. 🙋

Did you know chickpeas are so versatile? They taste great in hummus, casseroles, stews, dahl, curry, falafel, or in a tasty, nutritious greens/bean/grain bowl.

Do you include chickpeas in weekly menu planning? 

 

Do you eat a lot of store bought hummus or make you own? I’d love to know.

 

Are you going to try your hand at making this recipe? Please explain.

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