Homemade No Chemical Bug Spray
- Essential oils: choose from Citronella, Clove, Lemongrass, Rosemary, Tea Tree, Eucalyptus, Cedar, Catnip, Lavender, Mint
- Natural Witch Hazel
- Distilled or boiled Water
- Vegetable glycerin (optional)
1. Fill spray bottle (I used 8 ounce) 1/2 full with distilled or boiled water
2. Add witch hazel to fill almost to the top
3. Add 1/2 tsp vegetable glycerin if using
4. Add 30-50 drops of essential oils to desired scent. The more oils you use, the stronger the spray will be.
My personal favorite mix is: Rosemary, Lemongrass and Lavender.
Simple Spring Sauce
This sauce just reminds me of spring.
The lemon evokes a little tartness with light refreshing flavor notes.
The coconut - well is coconut, enough said!
- 1 TBSP lemon juice
- 1 TBSP mustard
- 1/3 cup whole coconut milk (I like Native Forest whole canned
- 1 TBSP olive oil
- Simply whisk all the ingredients together and you’ve got your spring sauce!
- Whisk in herbs and/or spices (some good ones are cumin, coriander, oregano and basil.)
- Add more lemon juice and olive oil for a dressing consistency.
- To thicken it up, stir/whisk in some tahini (ground sesame seeds).
- Add 1 tsp tamari (fermented soy sauce) or coconut aminos for an extra flavor kick!
- Works well as a sauce/dip for fish, chicken or roasted veggies like cauliflower and/or carrots.
- Store extra in the fridge and it will firm up a bit.
Creative Curry Clafouti (Egg-Bake)
- 6 eggs
- 6 tablespoons melted grass-fed organic butter/ghee/coconut oil cooled to room temp. + 1 pat for greasing pan
- 3/4 cup coconut milk
- 4 cups cooked, chopped chicken (optional - You could sub any cooked meat and/or greens, onions, etc.)
- 2 TBSP curry spice, or to taste (optional - You could use any herbs/spices such as oregano, thyme, etc)
- Sea Salt & Pepper to taste
- Preheat oven to 400° F.
- Grease a 10” round or 13×9” baking dish with grass-fed organic butter/ghee/coconut oil.
- Whisk together eggs, fat & coconut milk until frothy.
- Mix in chicken or other meats/veggies and spices and pour into baking dish.
- Bake about 45 minutes or until top is golden brown and puffy.
BE CREATIVE WITH THIS! THE EGGS, COCONUT MILK, SEA SALT AND THE
SATURATED FAT ARE THE NECESSARY COMPONENTS.
FROM THERE, YOU CAN BE SUPER CREATIVE! ENJOY!
Pound Cakey - Coconut Bread
recipe adapted from http://paleoliscious.blogspot.com
- 6 eggs
- 1 tsp vanilla extract
- 3 TBSP honey (optional) (omit for a more savory bread)
- 3 cups unsweetened coconut flakes
- 1 tsp baking soda (aluminum-free)
- 1 tsp coconut oil (for greasing the pan)
- Preheat the oven to 284 degrees F
- Beat the eggs with the vanilla and honey with an electric mixer or blender.
- Put the coconut flakes in a food processor or coffee grinder and grind it until it's like flour (maximum time is around 1 minute. Longer than 1 minute will make coconut butter!) NOTE - this step is optional!
- Mix the coconut flakes (ground or not) with the baking soda and add to the egg mixture.
- Oil your loaf pan with coconut oil
- Bake the bread at 284 degrees F until a toothpick or knife comes out clean (about 40 minutes)
Double Whammy Dessert Bites
(Heart Healthy & Loving)
Ingredients (makes 20 small balls):
- 1 cup coconut butter or coconut creme (warmed down to liquid consistency) (If you are unfamiliar with coconut butter, you should be able to findit at your local health food store. It's also available on amazon.com)
- ½ cup almonds, walnuts or pecans
- 2 tsp vanilla extract
- 1 TBSP coconut oil
- 1-2 tsp raw cacao
- shredded coconut
- Mix the coconut butter, nuts and vanilla extract in a food processor.
- Roll into small balls (You may need to put the "batter" in the fridge for a few minutes to make them easier to handle)
- Melt the coconut oil and then the raw cacao
- Dunk the balls into the chocolate/coconut oil mix and then roll them in the shredded coconut
- Refrigerate and enjoy once they set!
I do realize that this don't LOOK amazing and actually looks a little strange but they are scrumptious!
As an added bonus, feel free to write a little love note like my hubby wrote for me:)
Simple Superbowl Sauce/Dip
- 4 TBSP coconut aminos (I like this brand. My local health food store (MOMS) carries this or you can order it in advance online)
- 2 TBSP almond butter
- 1 TBSP pure honey
- 2 TBSP vinegar (coconut vinegar, apple cider vinegar, white wine vinegar)
- 3 gloves garlic (optional)
- 1 tsp sea salt
- Ground pepper to taste (optional)
- Combine all ingredients with a blender or stick blender. (If the honey and/or almond butter is hard, you will need to combine it all in a sauce pot over low heat)
This sauce is very versatile! Here are some ideas:
- Use it as sauce for meats such as chicken (which is how I have used it so far)
- Use it as a dip with celery or as a spread on coconut bread (For dip consistency, you will need to decrease the vinegar amount and/or the aminos amount to make it thicker)
- Use it as a dressing
- Go a little crazy and add spices like cumin and corriander!
No Guilt – No Bake Brownies/Fudge
- ¾ cup raw organic coconut oil (slightly warmed to liquid consistency)
- ¼ cup raw honey or 100% Organic Grade B Maple Syrup
- 1 tsp vanilla
- 2 cups almond meal or hazelnut meal
- 1 cup raw cacao
- pinch of sea salt
Optional Garnish = blueberries, strawberries, dried coconut, crushed walnuts, sliced almonds, etc
- Gently mix wet, then slowly add dry ingredients.
- Pour and pat mixture into a glass dish. Top with garnish (optional).
- To set, put in the freezer for about an hour or in the refrigerator overnight (about 8 hours). These will keep in fridge for a long time!
- handful of fresh strawberries, thickly sliced
- 1 apple
- ginger root
- 1/2 cup whey
- Slice the apple, including the core.
- Grate the ginger root to produce about 1 teaspoon.
- Put the fresh strawberries, sliced apple (including the core), and the ginger in a 1 quart mason jar.
- Add 1/2 cup whey, fill the rest of the jar with water, and put on the lid.
- Let it brew for a few days at room temperature, then keep it in the refridgerator.
- To drink, dilute with water in a glass.
- Keep topping up the brew with water until the fruit is spent.
*Recipe from "Put Your Heart In Your Mouth" by Dr. Natasha Campbell-McBride