July, 2015

  • Curried Lentil Salad

    As I mentioned in a previous blog I have been doing some experimenting with eating more raw foods. I came across this Curried Lentil Salad and I just can’t get enough of it! It is from The Raw Gourmet by Nomi Shannon get your copy HERE and enjoy more of her great recipes and useful info on raw eating.

    I never really ate lentil before but with this recipe they are now a staple! Most of the time I just eat it as is but other times I will add it to my green salad or other dishes. I have even added fresh or dried fruit for a little different twist to it.


    Makes about 2 Servings

    •  2 C sprouted lentils (1/2 c dry)*  lentils in jar
    •  1/2 C onion, chopped (I’ve used white, red & green and they all were great in this salad)
    •  2 tsp Braggs Liquid Aminos (natural soy sauce alternative)
    • 1 Tbsp fresh lemon juice
    • 1 clove garlic, minced
    • 1 tsp curry powder 


    In a small bowl mix liquid aminos, lemon juice, garli & curry powder

    in a seperate bowl combine lentils and onions lentil ingredent

    Pour dressing over lentils and toss well to coat.

    1 Serving: 190 cal, total fat .5g, chol. 0, sod. 325mg, carb. 33g, fiber 15.4g, sugar 2.4g, protein 12.8g

    * To sprout put 1/2 cup dry lentils that you have rinsed of debris into a large glass jar and add 2-3 cups filtered water. Cover opening with cheesecloth and secure with a rubber band. Let soak for at least 8 hours or overnight. Rinse again. Place jar tilted into a bowl to let any water drain off. Rinse at least every 8 hours. Let sit until sprouts appear about 1/4 inch to 1/2 inch long. This can take 2-3 days. Rinse and keep in refrigerator until ready to use.

    This salad also makes a tasty filling for an avocado or pepper half.

    I do hope you enjoy this as much as I do!


    July 31, 2015 • Recipes • Views: 1642

  • DIY: All Purpose Spray Natural Cleaner

    Have you ever read the cleaning directions on most All Purpose Cleaners? Years ago I did and was very disappointed to see that after I used the cleaner I needed to go back and wipe everything down again if used on an eating surface. If you have small children or pets, well that means EVERYTHING has to be re-wiped! Why? because of the ingredients in the cleaner aren’t safe for consumption. This started my journey of in search of a natural cleaner. I came up with a cleaner containing water, vinegar and elbow grease. Fortunately a few years ago when I started using essential oils, there was mention of using Lemon essential oil Essential aroma oil with lemon and mint on wooden background. Selective focus.because of its ability to clean and purify surfaces, it helps ward off free radical with its antioxidant benefits AND it promotes a positive mood and cognitive ability. Not to mention it smells wonderful! Sooo… I decided to add some to my water and vinegar solutions and what I found was that the combination worked so much better that I seldom need to apply any elbow grease! Course the drawback was that I needed to find another workout to keep jiggly arms at bay. Oh, I should mention that I have been saving lots & lots of money too!

    Here is the basic recipe along with a list of other essential oils you might want to try:


    What You Need:


    • Add all ingredients to spray bottle.
    • Shake thoroughly before using (remember oil & water separate)

    Essential Oil Suggestions:

    15 drops each of Lavender and Lemon

    10 drops each of Eucalyptus, Peppermint, and Wild Orange

    30 drops OnGuard®, the Protective blend (My Favorite)

    15 drops each of Grapefruit and OnGuard, the Protective

    Essential oil with orange peel

     Not all essential oils brands are safe to use which is why I ONLY use doTERRA Certified Pure Therapeutic Essential Oils. To learn more or to get them at wholesale contact me Kathy@kathyskinner.com

    Happy Natural Cleaning,


    July 29, 2015 • Essential Oils, Recipes • Views: 1261

  • Cucumber Soup

    Hot Summer days mean I’ve been looking for ways to eat HEALTHY without heating up the kitchen. In the process I have learned a lot more about eating raw. (Another post on this!) It has been fascinating and fun as I experiment with new recipes, changing over some of my favorites and creating new recipes of my own. Below is one of my new concoctions. We love it! This soup will definitely become a staple for us.

    It is great as an appetizer,  main course or snack. I really like that it is easy to prepare, can be made ahead, and the flavor can be changed up by using different herbs. Our favorite herb so far to use is basil.


    Makes about 2 – 1 ½ cup servings


    • 10 oz frozen spinach chopped
    • 1 cucumber, peeled and chopped (about 2 cup)
    • ¾ cup of water
    • ½ T lemon juice
    • 1/2 t minced garlic (1 clove)
    • 1/4 t Sea salt
    • ½ c chopped green onions including greens
    • 1 ripe avocado, chopped
    • 1 T extra virgin olive oil
    • 1 T minced fresh herbs (parsley, basil, mint, etc.)
    • or 1 drop essential oil  (basil, mint, cilantro, thyme, etc.)

    Directions:soup 1st blend

    • Place the spinach, cucumber, water, lemon juice, garlic, onions and salt in a blender and process until smooth.
    • Add the avocado and EVOO and blend again until smooth.
    • Add the herbs and blend briefly to mix.
    • Serve immediately or refrigerate for at least 2 hours before serving for a chilled soup,

    soup blender & cup Per serving: 192 calories, 15 g total fat,121 mg sodium, 13 g carbs, 8 g fiber, 3 g sugar, 6 g protein



    I am making this again this week and plan on using cilantro essential oil for my herb. A perfect complement to our Sevichi salad!

    Check out my blog post on the health benefits of different herbs HERE

    Let me know what your taste buds think!

    Blessings for Health, Joy & Laughter,


    NOTE: Not all essential oils are safe to ingest. Which is why I ONLY use doTERRA Certified Pure Therapeutic Grade Essential Oils! Check them out HERE

    July 25, 2015 • Essential Oils, Healthy Hints, Recipes • Views: 1630