We talk a lot about using plants as medicine, but we forget that we can use these beautiful Earth products to heal our skin. If you have dry skin or just want to feel extremely moisturized, use this serum on your face morning and night.
What you’ll need:
15 ml glass bottle with dropper (Use an empty doTerra jar or buy a dropper bottle here (AU) or here (US) . You can also purchase the dropper cap through those websites)
15 drops frankincense essential oil
15 drops geranium essential oil
10 drops copaiba essential oil
Carrier oil of choice: Jojoba oil or Macadamia oil or Almond oil
How to make it:
Pour essential oils into the bottle
Fill remaining space in bottle with your carrier oil(s) of choice.
Use after washing your face in the morning and night by applying 3-4 drops.
Store in a cool/dry place.
*If you want to get your hands on discounted, quality essential oils that are safe to use on your skin, click here.
One thing I will never understand is why I see shops selling ONE (1, uno, singular) chocolate covered strawberry for $4. I made about 20 of them for that price. You can, too.
With cacao’s healing powers of boosting brain levels of serotonin, magnesium dosages, and anti-inflammatory agents paired with coconut oil’s essential fatty acids, not to mention peppermint essential oil’s ability to promote energy and relieve stomach pains, you can become your own doctor and create magic in the kitchen .
1/2 cup of coconut oil
2 tsp pure vanilla extract
1 cup of raw cacao powder
2/3 cup of brown rice malt syrup
fresh, washed strawberries
1 drop of peppermint essential oil (optional) *
1/2 cup of unsweetened coconut shreds for decoration (optional)
In a saucepan, heat up the coconut oil.
Once the oil is in its precious liquid form, mix in the vanilla, cacao, and brown rice syrup.
Taste the mixture. Too sweet? Add more cacao. Too bitter, add more brown rice syrup. Do this and that until your desired taste.
Add your single drop of peppermint essential oil for a minty flavor.
Let the mixture cool a bit before you start covering the strawberries. Do one layer on all of then first, then add more until you’re happy with the thickness.
Drizzle coconut flakes on your final layer and store in the fridge until you’re ready to WOW your guests. So easy!
*Note: not all essential oils can be consumed internally. Make sure you use a brand with high quality oils that are safe for you to digest. I use doTerra. You can also leave out the peppermint oil if you aren’t sure!
Living in Nashville has brought many perks into my life, one of them being an abundant supply of peaches. I knew living close to Georgia farms was going to benefit me in some way, but I did not think that my summer would be filled with boxes and boxes of peaches for cheap prices. Everywhere we went: peaches, peaches and peaches. Of course we took full advantage and came home with a nice big bag of these juicy yellow fruits after every grocery shop.
One day we had just way too many. And what do you do when peaches are overflowing in your fruit basket? You make a peachy dessert!
This recipe is not only delicious and easy, it is also packed with loads of fiber by making a granola-like mixture to cover the peaches while they sizzle in the oven.
3-4 ripe peaches
1 cup whole, rolled oats
1/2 cup flaxseed meal
3 tbsp brown sugar
1/2 cup oat flour (Oat flour is the healthiest option. You can use whole wheat flour if desired)
4 tbsp coconut oil, melted
2 tbsp agave nectar
Preheat the oven to 350 degrees Fahrenheit. Lightly grease an 8 inch casserole dish.
Chop peaches into halves. Chop in halves, again. Chop into slices, and then chop each slice into five small pieces. Spread the peaches in the casserole dish and make an even layer.
In a mixing bowl, combine the rest of the ingredients. Mix vigorously with a wooden spoon until all ingredients have mixed well with the others. Pour over the peaches. Make sure to cover the peaches as best as you can while creating a new even layer.
Bake for 30 – 35 minutes. The peaches should be sizzling under the crispy layer, which should have browned a bit. Server warm with a scoop of coconut milk cream or ice cream.
The only “dish” I knew how to cook until I was about 15 was Kraft Mac ‘n Cheese. No Joke. It was the go-to meal in my family when mom and dad were both working and 4 girls were coming home from after school sports looking for food. So how about a vegan version? I was grocery shopping the other day and saw a vegan mac n’ cheese in a box. That inspired to make my own, and bake it!
This recipe calls for 1 or 2 cups of greens. I opted for broccoli and kale as they are two my favorites. Feel free to not use any greens at all, but it does make this meal more filling.
Adding the greens before the pasta allows them to cook just a little so they decrease in size and mix better with the pasta.
Honestly, I could’ve easily not baked this and ate it right after I mixed the pasta. But baking is fun and crispy mac n’ cheese is delicious.
In a large pot, boil water and cook the pasta until al dente. Drain and set the pasta aside in a separate bowl.
Using the large pot, melt the butter on medium heat. Add the nutritional yeast and half of the milk. Whisk together. Add the rest of the milk and all the spices (cayenne pepper, paprika, black pepper and garlic powder). Whisk again. Now add the vegan cheese. Constantly stir this until all the cheese has melted. There may be a few shreds that have not melted, which is OK because it will upon baking. Add the greens and mix well. When the greens seem to have decreased in size a bit, add the pasta and mix altogether.
Pour mixture into the pyrex and (optional) sprinkle nutritional yeast on top. Bake for 20 minutes and serve warm.
I’ll make this post short and sweet because that is exactly what it’s like making these gooey, dreamy truffles.
2 cups oat flour
2 tbsp cocoa powder
1 tsp pure vanilla extract
1 ripe banana (VERY RIPE, mashed)
1 tbsp vegan butter (Earth Balance!)
1/4 cup of vegan chocolate chips
A dash of sea salt
Preheat oven to 400 degrees and line a baking pan with parchment paper. In a mixing bowl, combine the oat flour, cocoa powder, vanilla extract, banana, and vegan butter. Once mixture is smooth, fold in the chocolate chips. Roll the batter into bite sized balls and lay each on the pan. Be sure they are not touching. Throw a dash of sea salt over the balls before cooking
Bake for 12 minutes. Let them cool before biting into them, the melted chocolate chips will be hot!
Who doesn’t love a warm plate of spaghetti & meatballs? Growing up in my household, this was a staple meal. Dad’s meatballs were the BEST! Then I went vegan, so I had to say goodbye to one of my favorite meals, but not for long! It didn’t take me ages to find a vegan recipe for meatballs; it only took me ages to post about it.
The only other catch is finding the right pasta. You know, the kind that doesn’t make you feel guilty for even looking at it. I am a huge fan of Ancient Harvest and all of their quinoa products. They make a great quinoa spaghetti that I recommend to all.
2 cups of green lentils (cooked, about 3/4 cup dry)
2 zucchini, chopped
2 garlic cloves, chopped
1 onion, chopped
1 tbsp coconut oil
1 tbsp of italian seasoning
1/2 tbsp rosemary
2 flax eggs (2 tbsp flax seed + 6 tbsp of water)
1 cup of oat flour
(optional) 1 cup of gluten free bread crumbs
Preheat oven to 375 F. Grease a baking sheet pan with vegan butter, or oil, or anything you usually use when greasing your pans.
In a skillet, saute coconut oil, onions and garlic. Add the zucchini and cook until light browning forms. You don’t want to cook these too much since they will cook in the oven. Throw the mixture into a food processor and add the cooked lentils, italian seasoning and rosemary. Blend until the mixture has a few chunks, but the majority of it is smooth.
Move to a separate bowl and add the 2 flax eggs. Mix well. Slowly add in the oat flour (you might need all of it) and fold the mixture together. If the mixture is too wet to form into balls, then add more oat flour.
Using your hands, take a small handful of the batter and form it into balls.
(Optional) pour the bread crumbs onto a plate and roll each ball around in the crumbs until covered.
Lay the balls on the baking pan so they are not touching. Bake for 15 minutes. Flip the balls around so each side can be fully cooked . Bake for another 15 minutes. Let these cool by getting your spaghetti and sauce ready.
I spent the last weekend at my grandparent’s to get my mind more focused on final exams and not stress about all the crazy things going on Philly. It truly was a lovely time. We sat for hours talking about the synchronicity we have experienced in our daily lives and how easily it is to miss it. Its a remarkable thing when you are aware of these moments; it’ll completely reshape how you interpret every step you take. If you have never heard of tge term, synchronicity explains meaningful coincidences. They can be either large or small. Have you ever ran into your best friend when you two had made no plans to meet? Or were you ever thinking of doing something and then suddenly a person suggests it? You’ve experienced synchronicity. These moments may be small or large, but once you’re aware of its experience you’ll universe will shift.
One of the meals we had during our conversations was this easy refreshing kale salad. All you need is: Kale, avocado, strawberry halves, cucumber, lemon, onion powder, & paprika. In a large bowl, add the chopped kale, strawberries, diced avocado & diced cucumber. Squeeze the lemon over the salad and add the spices. Mix it up until the avocado has spread onto all of the ingredients. Serve it with the ones you love!