Homemade Minestrone SOUP
Minestrone Soup
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Homemade Minestrone SOUP
Minestrone Soup
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Ingredients
  • 2 stalks celery sliced
  • 1 carrot chopped
  • 1/2 onion chopped
  • 1 zucchini chopped
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 32 ounces chicken broth
  • 1 can diced tomatoes
  • 1 can cannellini beans
  • 2 tablespoons pesto
  • 1 teaspoon Greek seasoning
  • 1/2 teaspoon salt
  • pepper to taste
  • 1/2 cup grated Parmesan cheese
Servings:
Instructions
  1. Drain and rinse cannellini beans and set aside.
  2. Sauté celery, onion, garlic, carrot, and zucchini in olive oil for about 10 minutes.
  3. Stir in broth and tomatoes and bring to a boil.
  4. Reduce heat and simmer partially covered for 20 minutes.
  5. Add beans, pesto, Greek seasoning, salt, and pepper. Simmer for 5-10 minutes.
  6. Ladle soup into bowls and garnish with grated Parmesan cheese.
Recipe Notes

Recipe courtesy of Carla Cohen

Delicious pumpkin spice season is finally here, and a great way to celebrate is to try this sugar scrub recipe to help relax and rejuvenate your skin. After using this sugar scrub, the skin is left feeling extra soft, silky, and smooth. The grains of the sugar work as an exfoliator as it is scrubbed it into the skin, and the oil leaves the skin hydrated and glowing. Try making this recipe for yourself or give it to a friend who loves pumpkin spice season!

Fall Pumpkin Spice Sugar Scrub
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Fall Pumpkin Spice Sugar Scrub
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Ingredients
  • 2 cups brown sugar
  • 1/2 cup white or raw sugar
  • 1 drop cinnamon essential oil
  • 1 drop clove essential oil
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoons nutmeg
  • 1/3 cup almond or coconut oil (add more if needed)
Servings:
Instructions
  1. In a medium mixing bowl, combine the sugars, essential oil, and spices. Mix together using a wooden spoon. Slowly pour in the oil and stir until well blended. Add more oil if the scrub is too dry. Scrub should not be runny, but rather a nice damp texture. Cover in a tight container. Store in the refrigerator up to 8 weeks.
Immunity Boosting Juice
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Immunity Boosting Juice
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Ingredients
  • 2 apples
  • 5 carrots
  • 1 cup spinach
  • 1-inch piece ginger root
  • ¼ lemon, peeled
  • ice optional
Servings:
Instructions
  1. Wash all ingredients.
  2. Cut produce to fit into your juicer and juice.
  3. Fill glass with ice, if desired, and pour juice into the glass. Enjoy this juice daily for preventive health benefits!
Recipe Notes

Recipe adapted from rebootwithjoe.com.

All-Purpose Protective Essential Oil Blend
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All-Purpose Protective Essential Oil Blend
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Ingredients
  • 20 drops clove essential oil
  • 18 drops lemon essential oil
  • 10 drops cinnamon bark essential oil
  • 8 drops eucalyptus essential oil
  • 5 drops rosemary essential oil
Servings:
Recipe Notes

IDEAS FOR USE

Use this blend in your essential oil diffuser to purify the air, according to your diffuser’s instructions.

Mix this blend into your homemade cleaning products for an extra punch.

Dilute the blend, then rub it on the soles of your feet.

Vitamin Sea Essential Oil Blend
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Vitamin Sea Essential Oil Blend
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Ingredients
  • 3 drops lime essential oil
  • 5 drops Sacred Sandlewood essential oil
  • 2 drops lemon myrtle essential oil
  • 2 drops orange essential oil
Servings:
Instructions
  1. Combine ingredients in a diffuser and us as directed.
Recipe Notes

Recipe courtesy of youngliving.com.

Freezer Breakfast Sandwiches
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Freezer Breakfast Sandwiches
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Ingredients
  • 6 large eggs
  • Kosher salt and freshly ground black pepper to taste
  • 6 English muffins split
  • 12 slices deli-sliced ham
  • 6 slices cheddar cheese
Servings:
Instructions
  1. Preheat oven to 375 degrees. Lightly oil six 10-ounce ramekins or coat with nonstick spray and place onto a baking sheet.
  2. Add one egg to each ramekin, beating slightly. Season with salt and pepper, to taste. Place into oven and bake until egg whites are cooked through, about 12-14 minutes.
  3. Place one egg over the muffin bottom. Top with two slices of ham and one slice of cheese, and then cover with another muffin top to create a sandwich. Repeat with remaining English muffins to make six sandwiches. Wrap tightly in plastic wrap and place in the freezer.
  4. To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely. Serve immediately.
Recipe Notes

Recipe adapted from damndelicious.net.

Natural Homemade Bug Spray
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Natural Homemade Bug Spray
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Ingredients
  • 30 drops geranium essential oil
  • 30 drops citronella essential oil
  • 20 drops lemon eucalyptus essential oil
  • 20 drops lavendar essential oil
  • 10 drops rosemary essential oil
  • 1 tablespoon rubbing alcohol
  • ½ cup natural witch hazel
  • 1 teaspoon vegetable glycerin optional
  • ½ cup water or vinegar
Servings:
Instructions
  1. Place essential oils in a glass spray bottle. Add alcohol and shake until well combined. Pour in witch hazel and shake to combine. Add ½ teaspoon vegetable glycerin (optional). While glycerin is not necessary, it helps to combine all ingredients. Add water and shake again. Shake before each use as the oils and water will naturally separate some over time.
Recipe Notes

Courtesy of wellnessmama.com.

Chunk Strawberry Guacamole
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Chunk Strawberry Guacamole
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Ingredients
  • 2 ripe large avocados halved, pitted, and scooped
  • 2 tablespoons lemon juice
  • 3 tablespoons chopped fresh cilantro
  • 4 ounces ripe strawberries diced, plus extra for garnish
  • 1 tablespoon smoked paprika
  • Salt and fresh cracked pepper to taste
Servings:
Instructions
  1. In a bowl, mash avocados with a fork.
  2. Add lemon juice, chopped cilantro, and strawberries. Mix until combined. Season to taste with paprika, salt, and black pepper.
  3. Sprinkle with additional chopped strawberries for garnish. Serve immediately with tortilla chips.
Recipe Notes

Recipe courtesy of eatwell101.com.

Vanilla Berry Salad with Lemon and Mint
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Vanilla Berry Salad with Lemon and Mint
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Ingredients
  • 1 pound fresh strawberries
  • 6 ounces fresh blueberries
  • ½ vanilla bean pod
  • 3 sprigs fresh mint (chiffonade)
  • zest of 1 lemon
  • 1 tablespoon organic sugar
Servings:
Instructions
  1. Wash berries and put in a medium size bowl. Set aside. Cut vanilla bean in half and scrape out seeds and put into bowl with fruit. To chiffonade the mint, stack leaves, rolling them tightly, then slice the leaves perpendicular to the roll. Add mint, lemon zest, and sugar to bowl. Stir until fruit is well coated with sugar. Let sit for approximately 15 minutes and serve. Can be served plain or over ice cream, Greek yogurt, etc.
Recipe Notes

Recipe courtesy of Carla Cohen.

Deodorant
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Deodorant
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Ingredients
  • ⅓ cup coconut oil
  • 3 tablespoons beeswax, grated or pellets
  • 2 tablespoons Shea Butter
  • ⅓ cup Arrowroot Powder
  • 2 tablespoons baking soda
  • 25-30 drops essential oil blends
Servings:
Instructions
Essential Oil Blend Ideas
  1. * Vetiver, black pepper, and bergamot * Patchouli, clary sage, and cedarwood * Sandalwood, cypress, sage, and lavender * Lime, lavender, peppermint, and lemon
Instructions
  1. Melt coconut oil, beeswax, and shea butter in a small saucepan over low heat. Stir continuously until melted. Once completely melted, remove from heat and whisk in arrowroot powder and baking soda. Add essential oils. Mix thoroughly, but quickly as mixture starts to thicken. Pour into two empty deodorant containers and let deodorant sit until completely set (a couple of hours). Place lid on and use as you would any other deodorant.
Recipe Notes

Recipe courtesy of Thank Your Body.