homemade laundry detergent

Items needed

2 - 3lb OxiClean Boxes

1 4lb Box of Boraax

1 3lb Box of Baking Soda Super Washing Booster

4 lbs of Baking Soda

32 oz or more of Laundry detergent (Organic if possible)

(2) 21 oz of fragrance crystals (optional)

Combine all contents into bucket.

Pour into a trash bag.

Tie bag, mix contents.

Pour contents back into bucket and seal.

Add 2-3 tablespoons for normal load

Add additional 3 tablespoon on more heavier soiled loads

Remineralizing Toothpaste

1/3 Cup of Calcium Carbonate

2 Tbsp Baking Soda

1/3 Cup Coconut Oil

2 Tbsp Xylitol Powder

15 drops of Peppermint Essential Oil

10 drops of Myrrh Essential Oil

Add Calcium, Baking Soda, Xylitol into bowl. Then add Coconut Oil until desire consistency. Add oils. Bentonite Clay, Diatomaceous Earth (Optional)

CRISPY SMASHED POTATOES WITH AVOCADO GARLIC AIOLI

courtesy of ohsheglows.com

★★★★★
4.9 from 158 reviews

Yield: 7 medium potatoes
Prep time: 20 minutes
Cook time: 55 minutes

INGREDIENTS

FOR THE POTATOES:
  • 2 to 2 1/2 pounds Yukon Gold potatoes (or try red or new potatoes)

  • 2 to 3 tablespoons (30 to 45 mL) extra-virgin olive oil

  • Fine sea salt and freshly ground black pepper, for seasoning

  • Garlic powder or granules, for sprinkling on top

  • 1/3 to 1/2 cup fresh parsley, minced

FOR THE AVOCADO GARLIC AIOLI:
  • 1 large avocado, halved and pitted

  • 1 large or 2 small garlic cloves

  • 1/2 tablespoon (22 mL) fresh lemon juice, or more to taste

  • 1/4 cup (60 mL) soy-free Vegenaise (or vegan mayo of choice)

  • Fine sea salt and freshly ground black pepper, to taste

DIRECTIONS

  1. Add potatoes into a large pot and cover with water (do not peel the potatoes). Turn the heat to high. When the water starts to boil, reduce heat slightly, and simmer the potatoes uncovered for 20 to 25 minutes, until fork tender.

  2. When there is about 10 minutes left of boiling the potatoes, begin preheating the oven to 450°F (230°C).

  3. When the potatoes are fork tender, drain in a colander and cool for 5 minutes or so.

  4. Place the potatoes on a large, lightly greased baking sheet. (Skip the parchment paper for this recipe, as an oiled baking sheet with produce crispier potatoes.) With the base of a mug or metal measuring cup, "smash" (press down on) each potato until each one is mostly flattened. Some potatoes might break apart a little, but this is totally fine!

  5. Drizzle each potato with about 1 teaspoon of oil and sprinkle on a generous amount of salt and pepper. Finally, sprinkle on some garlic powder.

  6. Roast the potatoes in the oven for 25 to 33 minutes until crispy, golden, and browned on the bottom. Keep an eye on them as cook time will vary depending on the size of your potatoes. I love to roast these until the skins become a deep golden brown and crispy—they are so delicious to eat!

  7. Meanwhile, prepare the Avocado Garlic Aioli: Add garlic into food processor and process until minced. Now add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed.

  8. Remove the potatoes from the oven and sprinkle each with chopped fresh parsley, more sea salt, and pepper. Serve immediately with avocado aioli (piped or dolloped on) and watch them go lightning fast!!

TIP:

  • If you have any leftover potatoes, they can be reheated in an oven on a greased baking sheet at 400°F (200°C) for 6 to 12 minutes, until warmed throughout. The Avocado Garlic Aioli doesn't heat well (it tends to brown), so I don't recommend heating it, but serving fresh whenever possible.

yukongoldpotatoes-1633.jpg

Homemade Cellulite Cream
Courtesy of Isla Burroughs








Ingredients
3/4 Cup Coconut Oil
2 Tsp Shaved Beeswax
3 Tbsp Witch Hazel
10 drops Juniper Essential Oil
10 drops Rosemary Essential Oil
30 drops Grapefruit Essential Oil
30 drops Cypress Oil

Directions
Step 1 - Mix together all essential oils & witch hazel. Stir until evenly blended

Step 2 - Over low heat, melt beeswax then add coconut oil

Step 3 - Once beeswax & Coconut oil is melted, add essential oils

Step 4  - Pour contents into as easily sealable jar & store in a cool place.

cream.jpg

Five Minute Chocolate Ice Cream

courtesy of Joel Furhman. MD

Nutritional Tea

Courtesy of Leslie Alexander (Aviva Romm)

ice.jpg

Ingredients:

2 Tbps Almond Milk

1 Tsp Vanilla

2 Regular dates or 1 medjool date

1-2 Tsp unsweetened coconut powder

2 Large bananas, frozen

Instructions:

Add non diary milk, vanilla, dates, & coco powder to a high powered blender & start to blend. Drop frozen banana pieces in slowly. Add additional nondairy milk if needed reach desired consistency.

If you like, blend in 1/4 cup of raw nuts-hazelnuts, macadamia nuts, cashews, almonds, or pecans-with other ingredients.

TIP: Keep frozen bands on hand so you are ready to whip ups good-for-you frozen desert whenever the mood strikes. To freeze bananas, peel, cut in thirds, & seal in a plastic bag before freezing.

atea.jpg

Combine:

2 Parts Red Raspberry Leaf

2 Parts Nettle

1 Part Oat Straw

1/2 Part Alfalfa

1/2 Part Rose Hips

1/4 Part Red Clover

1/4 Part Spearmint Leaf

To prepare the infusion, 1/4 cup of this dried herbs blend is added to 32 ounces of water and steeped anywhere from 30 minutes to 2 hours. The Infusion is then strained, and honey or stevia can be added. As a tea, 1 to 4 cups can be drunk daily. As a mouth rinse, it can be used as desired.

Black Cherry Sorbet

Courtesy of The Minister of Wellness Nathaniel Jordan

ablk.jpg

Serve: 4

Ingredients:

3 Cups frozen sweet black cherries

1 Cup Vanilla Soy or Almond Milk

1 Frozen ripe Banana

1/2 Walnuts

3 Medjool dates, pitted

Instructions:

Blend all ingredients in a high-powered blender.

*Freeze peeled ripe bananas in a plastic bag at least 12 hours in advance