Wednesday, April 30, 2014


Silky, soft, luxurious, whipped body butter is a simple DIY skin care product. I love whipped body butters. They soothe and nurture you skin beautifully while giving your skin a lilt of scent plus they are sooo easy to make.

This recipe is easiest recipe I have used. The base of the body butter is just two ingredients ~ Coconut Oil and Shea Butter.

~ Coconut oil penetrates deeply into your skin, providing          long-lasting, non-greasy moisture. Coconut oil boasts antiviral, antibacterial and antifungal properties.
~Shea butter makes your skin feel smooth and soft. Shea butter is anti-inflammatory, hydrates deeply and speeds healing.

 Go ahead, take the plunge and make your own whipped body butter. Or better yet make a few and give as gifts for Mother’s  Day.

Silky Soft Whipped Body Butter

•1/4 cup extra virgin coconut oil (room temperature)

•3/4 cup unrefined (Grade A) shea butter (room temperature)

Combine the coconut oil and shea butter in a mixing bowl (use a hand mixer or stand mixer). Whip the oil for 30 seconds. Turn off and stir with a spatula until well blended, making sure to scrap the bowl well.

Carefully add your essential oils.  (see different combinations below or make your own scent!) Whip it again for another minute. When white peaks form you will know it is ready

Scoop it into a glass jar, cover with a lid and label your body butter. If it gets warm in your home you can simply place the jar in the fridge to firm up the body butter.


·         10 drops of Orange Essential Oil

·         5 drops of Ginger  Essential Oil


·         10 drops of Lavender Essential Oil

·         4 drops of Marjoram Essential Oil


·         8 drops of Rosewood Essential Oil

·         3 drops of Rose Essential Oil

·         3 drops of Orange Essential Oil

Monday, April 14, 2014


Roasted chickpeas have become one of my favorite snack foods. I love the taste, the crunch, and how filling they are. When I saw this recipe I was intrigued. Then I saw it incorporated not only roasted chickpeas but delicious roasted cauliflower and broccoli, I had to try it.

The bones of the recipe is from Oh She Glows. I did change up the dressing to use real mayo. The results were absolutely delicious. This recipe got the stamp of approval from two of my grandkids who are 3 and 7.  I knew I had a winner when they asked for seconds. Be sure and make extra. This is great stuffed in pita with dressing drizzled on top.


Roasted Buddha Bowl

 roasting and serving:
  • 1 head broccoli, chopped into bite-sized pieces
  • 1 head cauliflower, chopped into bite-sized pieces
  • 1.5 cups cooked chickpeas, drained and rinsed (or one 15-oz can)
  • 1 tbsp Oil, divided
  • Salt & Pepper
  • Cooked grains, for serving (we like quinoa)
  • 1 cup of real mayo
  • 2 tbsp fresh lemon juice
  • 3 Tablespoon of water to thin out ( add more if needed)
  • 1 large garlic clove crushed
  • ¼ tsp fine grain sea salt


1. Preheat oven to 400F and line two large baking sheets with parchment paper.
2. Place chopped broccoli and cauliflower onto one baking sheet. Drizzle with 2 tsp oil and mix with hands until coated. Sprinkle with salt and pepper. Set aside.
3. Place a couple paper towels on the other baking sheet and spread out the drained and rinsed chickpeas. Place 2 more paper towels on top and roll the chickpeas around until completely dry. Drizzle with 1 tsp oil and roll around the chickpeas with your hands until they are all coated. Sprinkle with salt and pepper.
4. Roast the broccoli, cauliflower and chickpeas for 15 minutes at 400F. After 15 minutes, give the chickpea pan a gentle shake to roll them around in the pan. Roast both pans for another 10-15 minutes or until the broccoli and cauliflower are cooked through and the chickpeas are golden in color.
6. Meanwhile, prepare the dressing by adding all dressing ingredients into a bowl and whisking until blended
7. When the vegetables and chickpeas are ready, remove from oven and place into a large mixing bowl. Add your desired amount of dressing on top and toss until coated. Season to taste. Serve over a warm bed of quinoa or other grain with more dressing drizzled on top.

 images from Oh She Glows

Wednesday, April 9, 2014

Medicinal Herbal Vinegars

Medicinal herbal vinegars have been made for hundreds of years. Vinegar is a wonderful medium for extracting the medicinal qualities of herbs. Vinegar is more acidic than alcohol or water, so it is the best way of extracting minerals from herbs. Minerals are important for  our health. They support the bones, heart and blood vessels as well as the hormonal, nervous, and immune systems. Lack of minerals can lead to chronic health problems. Introducing more minerals into our body can begin improving our health in just a few weeks.

Making your own medicinal herbal vinegars is simple and gratifying.  Make them for yourself or as gifts for your family.  I keep an assortment of glass bottles around to store my herbal vinegars in. If you are new to herbal vinegars, here are a few herbs you may want to consider making your medicinal vinegars with


  • Nettle Vinegar~ Benefits the kidneys and adrenals. It is loaded with iron, calcium, protein and magnesium. It is a very beneficial anti-inflammatory ( you can purchase dried nettle on our website click on the word nettle to go there)
  • Dandelion Vinegar~ Has an anti-inflammatory effect on the intestines. It has traditionally been used for ailments of the pancreas and liver and is believed to ease jaundice and cirrhosis. Dandelion is also a diuretic and rich in potassium.
  • Sage Vinegar~ Can be used as a mild tranquilizer for nervous conditions.
  • Peppermint Vinegar ~ Helps settle the stomach and calms the digestive system. Place 2 teaspoons of peppermint vinegar to a cup of water to ease stomach cramps, diarrhea, or gas. If you add a teaspoon of honey you'll find that it's helps with indigestion. 
  • Rosemary Vinegar ~ Will boost the memory and relieves tension, headaches, and dizziness.
  • Lavender Vinegar ~ Is useful for fighting off anxiety attacks.
  • Thyme Vinegar ~ Can be applied externally to the body to deter fungus growth.
  • Clove Vinegar ~ Is great for stopping vomiting. This remedy dates to China over 2000 years. It is also considered to be an aphrodisiac.

How to make Medicinal Herbal Vinegar:

1. Tightly pack a jar full of fresh herbs or 1/3 full of dried herb

2. Fill the jar to the top with raw, organic apple cider vinegar.

3. Line the top with waxed paper or plastic wrap to prevent rust if your jar has a metal lid. Let it brew on your countertop, out of direct sun, and add vinegar as needed to keep the plants covered.

4. After 3 to 6 weeks, strain out the plant material and use on your salads and in marinades for an extra boost of minerals.

How to use your medicinal vinegars:

  • Medicinally place 1 to 3 teaspoons in a glass of water and drink it daily
  • Use them in salad dressings.           
  • Add them to cooked greens
  • Season stir-frys with them.          
  • Look for soups that are vinegar friendly, like borscht.        
  • Substitute herbal vinegar for plain vinegar in any recipe.     
  • Put a big spoonful in a glass of water and drink it. Try it sweetened with blackstrap molasses for a mineral jolt. This is a great "coffee substitute" and helps prevents and eases arthritic pains.