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  • DIY – Natural Body Wash with Essential Oils

    I really enjoy a good fragrant & lathering shower. But after reading the ingredients on most store bought body washes, I decided it was time to make my own.

    Below is a basic recipe followed by some essential oil suggestions.

    Natural Body Wash

    What you’ll Need:

    • 8 oz. container*  

    • 1/2 cup unscented Castile soap (Buy it HERE)

    • 4 tablespoons vegetable glycerin* (Buy it HERE)

    • 3 tablespoons olive oil

    • 10 drops of your favorite essential oil* (Purchase @www.EssentialOilsKathy )

    Directions:

    1. Combine ingredients into container.

    2. Add desired essential oil(s)

    3. Put on the top securely

    4. Shake to combine.

      You’re done! Make sure to shake before each use, as the ingredients will separate.

    Notes:

    • *Since the oils are pretty diluted plastic has been working for me, I use a Flip-top bottle (like up-cycling a Castile soap bottle) 

    • *You can find vegetable glycerin at most health section of most stores. Vegetable glycerin will help the body wash be thicker, creamier, and lather better.

    • **For my anti-aging body wash I use: 5 drops Lavender, 2 drops Geranium, 1 drop Roman Chamomile, 2 drops Rosemary 

    • **For help clearing up skin blemishes uses this combination: 4 drops Melaleauca, 4 drops Lavender, 1 drop Rosemary, 1 drop Bergamot

    • For an uplifting body wash try these essential oils: Citrus Bliss, Peppermint, Grapefruit, Lime, or Eucalyptus.

    • For a relaxing body wash try these: Lavender, Serenity, Bergamot, Geranium, or Roman Chamomile.

    I would love to hear what combination of essential oils you like to use 🙂

    June 4, 2017 • Essential Oils, Recipes • Views: 298

  • Basil Vinaigrette – Dressing, Salads, Sauce

     I love basil, it’s one of my favorite herbs. And so I grow a lot of it! It has a sharp spicy flavor that adds a uniqueness to each and every dish. In addition it has several health benefits such as helps repair the body from damage of free- radicals, combats cancer, promotes cardiovascular health, inhibits inflammation, promotes digestive health, combats bacterial & viral infections.
    Last summer I came up with a Basil Vinaigrette for our salads and proceeded to find that it makes a great sauce over fish or chicken. I’ve used it as a marinade and on pasta or spaghetti squash with fresh grated Parmesan cheese. All delicious!! I decided to freeze some to see how well it held up. It thawed out and tasted just like I had made it fresh!

    Basil Vinaigrette

    makes about 2 cups
    Ingredients:
    • 1 cup extra-virgin olive oil
    • ½ cup Champagne or white wine vinegar
    • 1 Tablespoon minced garlic
    • 1 cup packed basil leaves, coarsely chopped
    • pinch of crushed red pepper
    • Sea salt and freshly ground black pepper to taste (I do about 10-12 turns of grinder for each)
    Directions:Basil
    Combine all ingredients in a food processor or blender
    Enjoy!

    April 2, 2017 • Recipes • Views: 221

  • Cinnamon Almonds with Essential Oil

    Plain raw soaked almonds are usually tasty enough for me. However, over the holidays I thought I would add a little pzazz to them. These Cinnamon Almonds are easy to make in your crock pot. The recipe below is for raw almonds. I follow the same recipe but soak my almonds for about 6 – 8 hour, rinsing several times. Then I lay them out on a cloth kitchen towel to dry overnight. I do this to release the enzyme inhibitors to make digestion easier as well as it increases the nutrients for my body. This process plumps them up a bit so it means that the serving size is more like 12 almonds.

    CINNAMON ALMONDS 

    Makes about 24 – 1/8 cup servings (about 14 nuts)

    Ingredients:

    • 1 1/2 cups Organic Light Brown Sugar
    • 25 drops of dōTERRA Cinnamon or Cassia essential oil BUY 
    • 1/8 Sea Salt
    • 1 Egg White
    • 2 Tsp. Organic Vanilla
    • 3 cups of Almonds
    • 1/4 cup Water

    Directions:

    • Mix sugar, Cassia essential oil and salt, set aside.
    • Whisk the egg white and vanilla until it’s frothy

    • Add almonds coating them well.
    • Add the cassia/sugar mixture and toss them around until they’re well coated.    
    • Oil up a large crock pot thoroughly, add your coated almonds
    • Cook on low for 3 hours. Make sure to stir them every 25 minutes.

    • In the last hour, add your 1/4 cup water and let it cook another 45 minutes.
    • Line a cookie sheet with parchment/wax paper and spread out your almonds flat to cool.

    Per serving: 154 cal, 9g total fat, 0 Chol, 17mg sodium, 16g carbs, 2g fiber, 14g sugar, 4g protein

    NOTE:

    • Not all brands of essential oils are the same or even safe for internal use.  This is why I ONLY use doTERRA CPTG Essential Oils. Email me if you would like to know more. kathy@kathyskinner.com
    • Save the remaining sugar for ice cream or your coffee/tea.
    • Can substitute almonds with other nuts such as pecans or walnuts

    Some of the benefits of Cassia essential oil*:

    • Cassia supports a healthy metabolism.
    • It helps maintain blood sugar levels already in the normal range.
    • Cassia may help to support the health of the liver, kidneys, and urinary tract.
    • It has valuable antioxidant properties.
    • It maintains the health of the gastrointestinal tract promoting a healthy digestion
    • Combine one to two drops of Cassia along with Lemon in a glass of water to aid digestion or ward off hunger craving
    • Supports healthy immune function & response system
    • Helps promote circulation
    • It can be used in cooking, either as a replacement for Cinnamon in pies and breads, or by itself in a myriad of entrees and desserts

    *These statements have not been evaluated by the Food and Drug Administration.
    This product is not intended to diagnose, treat, cure, or prevent any disease

    January 7, 2017 • Essential Oils, Recipes • Views: 669

  • Zucchini Carrot Oatmeal Cookies

    When I have a surplus of zucchini in my garden, I will make the usual zucchini bread but I also make these oatmeal cookies. They always get raves and requests for the recipe so I figured it was about time I recorded it here!

    This last batch I used a 1/2 cup of ground old fashion oats in place of the wheat flour and they were great again!

    Zucchini Carrot Oatmeal Cookies

    Makes 2 ½ dozen cookies

    Ingredients

    • 1 ½ cups old fashioned oats
    • ¾ cup white beans pureed
    • 1/2 c wheat flour
    • 1 tsp ground cinnamon
    • 1/2 tsp baking soda
    • 1/2 tsp sea salt
    • 1 tsp vanilla
    • 2/3 cup coconut oil liquified
    • 1 cup grated zucchinioatmeal-zucchini-carrot
    • 1/2 c shredded carrot
    • 1/2 c shredded coconut
    • 1/2 c Raisins
    • 2 eggs
    • ¼ cup local raw honey
    • 1/2 c brown sugar

    Instructions:  

    1. Preheat oven to 350 degrees.
    2. Grate zucchini and squeeze out excess water. (I grate onto a paper towel and then use the paper towel to get rid of the excess water. Wrap the paper towel or dish cloth around the zucchini and squeeze over the sink.) Grate carrot 
    3. Beat oil, honey & sugar. Add in the eggs and vanilla and beat until well combined.
    4. Combine flour, cinnamon, baking soda, and salt in a large bowl.
    5. Gradually add flour mixture to the oil/sugar mixture and beat on low speed until well combined. Then gradually add in beans, beating until combined
    6. Stir in oats, zucchini, carrot, coconut, and raisins.
    7. Drop by rounded tablespoons about 2 inches apart onto lightly greased cookie sheets. Bake for 10-12 minutes until they just start to turn color. Let cool on sheets for a few minutes before moving to a cooling rack and ENJOY!

    Per Cookie:

    101 cal, 11g fat, 10mg sodium, 11g carbs, 1g fiber, 7g sugar, 1.5g protein  

    Note:

    • These cookies freeze well
    • Add 3 drops doTERRA Wild Orange or Cinnamon or Cassia essential oils for added flavor pop and health benefits.

     

    Bread_Surplus VeggiesMore Zucchini recipes:

    October 3, 2016 • Essential Oils, Recipes • Views: 698

  • Marinated Cucumbers, Onions, and Tomatoes

    I absolutely love this recipe. It is so easy, it’s raw clean eating and useful in many ways. Once the marinated cucumbers, onions, and tomatoes are ready, they can be eaten on their own or used as toppers for salad greens (no extra dressing required), on rice, bugler, quinoa, couscous or cottage cheese.

    cherry tomatoesUsually I use Roma Tomatoes, regular cucumbers sliced along with rings of onion. As you will see in the photos, I used cherry tomatoes as I had an over-abundant harvest of them and I chopped my onions and my ‘pickling’ cucumbers since I had so many of them as well!

    Marinated Cucumbers, Onions, and Tomatoes

    Ingredients:

    • 3 medium cucumbers, peeled and sliced 1/4 inch thick
    • 1 medium onion, sliced and separated into rings
    • 3 medium tomatoes, cut into wedges
    • 1/2 cup apple cider vinegar with mother
    • 1/4 cup raw cane sugar
    • 1 cup water
    • 2 teaspoons salt
    • 1 teaspoon fresh coarse ground black pepper
    • 1/4 cup olive oil

    Directions:  marinated tomato, cucumbers

    • Combine ingredients in a large bowl and mix well.
    • Refrigerate at least 2 hours before serving

    NOTE:

    • I find it will keep in the frig about a week
    • You can also change it up by adding fresh herbs or a drop or two of essential oils (my favorite is 1 drop each of Basil and Oregano)

     

    Enjoy!!!

    October 1, 2016 • Essential Oils, Recipes • Views: 428

  • Marinated Asian Eggplant

    If you have been following my blog, you are aware that I am diligently eating more raw. So it only made sense that I should look for a way to eat my eggplant in a raw form. This mean not cooking it over 118 degrees. I decided to try marinating it to eat as an appetizer or use in my salads. This is what I came up with. I love it both ways. It is a bit rich so it keeps me from over eating! I served it at one of my Healthy Habits classes and it got rave reviews even from people who don’t like eggplant. I have to give them lots of kudos for even trying!!!

    Marinated Asian Eggplant

    Makes about 5 -7 servings (28 Bites)

    Ingredients:

    • 3/4 lbs Japanese/Asian eggplant (Black Beauty globe eggplant works well too)
    • Pinch of salt
    • 1 tbsp. sesame oil
    • 1 drop ginger essential oil or 1 tsp. grated ginger
    • 1 tbsp. Rice vinegar
    • 1 1/2 tbsp. Liquid Aminos or soy sauce
    • 2 drops liquid Stevia or 1 tsp. sugar
    • 1 tsp. White wine or Vermouth
    • ½ Tbsp. Sesame Seeds

    Directions:058

    • Wash and trim eggplant ends.
    • Steam eggplants for 10 minutes or until barely soft.
    • Cut into bite size strips.
    • Sprinkle pinch of salt.
    • Combine remaining ingredients in a bowl.
    • Mix well (until sugar is dissolved).
    • Chill and marinate eggplants for overnight.

    1 Bite =13.5 calories, .5g Fat, 16mg Sodium, 2g Carbs, .6g Fiber, .8g Sugar, .3g Protein

     

    September 13, 2016 • Essential Oils, Recipes • Views: 841

  • Zucchini Stuffed with Turkey Sausage

    I love growing Zucchini because it is so easy to grow. If you have ever tried it, you probably also found that once it gets going it can get out of hand. You may have even found yourself with a few giant sized zucchinis. The green ones tend to loose some of their flavor but are still good for breads, cookies and cakes. This year I tried the Yellow Zucchini and found they retain their flavor even when large which makes them a better choice for stuffing! After a recent harvest I found myself with a 16 inch yellow zucchini so I decided to try it with my Turkey Sausage stuffing mixture. It was fabulous!!!

    Zucchini Stuffed with Turkey Sausage

    Makes about 6 Servings

    Ingredients:

    • 1 large zucchini (about 12 inches, yellow zucchini tastes better)
    • 1 lb. Turkey Sausage
    • ½ c chopped onion
    • ½ T minced garlic
    • ½ c chopped celery
    • ¼ c chopped bell pepper
    • ½ c fresh pureed tomatoes
    • 1 egg
    • 1 c cooked brown rice
    • 1 tsp sea salt
    • 2/3 c Fresh grated Parmesan Cheese

    Directions:

    • Preheat oven to 350 degrees
    • Cut zucchini in half lengthwise
    • Clean out seeds and puncture pulp with a fork several times
    • Combine remaining ingredients except cheese
    • Fill each half with mixture, mounding towards edges
    • Place zucchini in a large pan with about one inch of water in bottom of pan 063
    • Bake about 45 minutes until tender
    • Sprinkle with cheese
    • 068Broil for about 5 minutes until cheese melts and turns golden
    • Remove and let cool a few minutes.
    • Slice and serve

     

    Note:

    • Freeze well
    • Add a drop of Oregano essential oil to mixture for added boost of flavor and health benefits.

    070

    It is always nice having leftovers so I can have something quick for those days I’m just too busy to prepare a healthy meal. I sliced up the remained and put some in the refrigerator and some in the freezer. We warmed up and ate the refrigerator pieces about five days later and it tasted just as good as the day I made them. We haven’t had the freezer pieces as yet so I’ll have to get back to you. I am curious to see how well they hold their shape as well as texture and taste.

    Well the frozen pieces baked up very well and kept all the flavor of the original unfrozen pieces! They were softer so can easily fall apart on you if you aren’t gentle in getting them out of the pan.

    September 12, 2016 • Essential Oils, Recipes • Views: 448

  • Natural Sunscreen – DIY

    I love the summertime and the opportunity to be outside a lot! Having spent most of my life in Southern California with over 25 years within 2 miles of the beach, my skin has absorbed a good amount of rays. Over the years I have tried a whole lot of sunscreen products. With my ever increasing desire to reduce the toxic load to my body, I have turned to natural ways to help protect myself from too many rays. This means I aim for my outdoor time to be early mornings and late afternoons and evenings. If you see me out and about I will be wearing a hat and sunglasses. And I use my Natural Sunscreen that I quickly and easily whip up at home for just a fraction of the cost of the store bought varieties and no toxins!

    sunburnConventional sunscreens may help prevent sunburn, but they often contain ingredients that may do long term harm. Even the mainstream media has started to mention some these issues associated with Oxybenzone, retinyl palminate, and nanoparticles.

    Several oils can be helpful on the skin. Check out this study.  It lists the SPF of many common cooking and essential oils.

    The article said Virgin Coconut oil has an SPF of about 8 and sandalwood essential oil has an SPF of 30.  The quality of the essential oil will make a big difference in the SPF, which is why I ONLY use doTERRA Certified Pure Therapeutic Essential Oils.

    NATURAL SUNSCREEN

    0701161614

    My vintage non-electronic scale still works!

    What you need:

    • 40 drops sandalwood essential oil (Buy)
    • 4 ounces Virgin coconut oil (Buy)
    • a scale (Buy)
    • Glass Jar (Buy)

    Directions:

    • Weight out the Virgin Coconut oil on scale
    • 0701161619Combine oils and store in a glass jar.
    • Apply before exposure to sun.
    • Reapply as needed and after being in the water.

    For greater protection, increase the sandalwood to 80 drops.

    Here is another recipe for a single use:

    3 drops Sandalwood or Helichrysum for each teaspoon of Fractionated Coconut oil.

    Why pay retail get your Wholesale Membership HERE

    July 2, 2016 • Essential Oils, Recipes • Views: 744

  • 4 Ways to Make Ice Tea

    I’m an avid tea drinker, both the hot and iced variety and being that June is National Ice Tea Month, I thought I would share a bit about it. Iced tea is consumed world-wide. Here in the United States, iced tea makes up about 85% of all tea consumed.

    Iced tea is a refreshing, cold drink which can be enjoyed all year round. It can be made using black, green, white or herbal tea. It is usually served with ice cubes, maybe some sliced fruit and sweetened or not. It can be freshly made a variety of ways for just pennies or purchased ready made.

    There are only 2 calories in 1 cup of unsweetened iced tea while sweetened tea can contain a whole lot more, so read the label!!!

    I Want My Iced Tea Now Methods:

    • Simple heat water in a pan to almost boiling. Then add 1- 3 tea bags of your choice and let it steep for 5 – 10 minutues. Place ice in a glass along with a metal spoon (this keeps the glass from breaking) and pour tea in. Drink as is or a add sweetener. I like to use a drop or two of liquid Stevia, no calories. SweetLeaf My favorite is SweetLeaf which comes plain or flavored. Get it HERE
    • I like to make my tea in a big batch using my Mr. Coffee Ice Tea Maker, get HERE. It is so easy and this way I can use tea bags or fresh ice teamint from my garden, I have Spearmint and also Chocolate Mint – Yummmm!  Following manufacturer directions is so simple. First I fill water in the pitcher to the water line and then pour it into the machine. Then fill ice up to the ice line on the pitcher. Next I add the teabags into the holding container or cram in as much mint as I can in it, put the lid on and put it ontop the pitcher and push the button.

    I Want My Tea Later Methods:

    • Sun-tea is very popular and easy as long as you are sun-tea-vertpatient. Find a large glass jar fill it with water and 4-5 tea bags. Put it out in the sun for several hours, that’s it! 
    • Refrigerator tea takes a bit longer. Do as above and put container in the refrigerator for about 10-12 hours.

    Flavoring Your Tea is as wide open as your imagination! One thing you may not have thought of is using certified pure therapeutic grade essential oils. Not all essential oils or brands can be taken internally. For this reason I ONLY  use doTERRA CPTG Essential Oils

    When using essential oils, just use ONE drop, try it and then add ONE more if you want more flavor. Some, like Peppermint, are quite potent so just stick a toothpick into the essential oil container and then stir it around in your tea. Other essential oils to try are:

    • Basil
    • Ginger
    • Grapefruit
    • Jasmine
    • Lavender
    • Lemon
    • Lime
    • Wild Orange
    • Ylang Ylang

    Email me to get essential oils or learn more – Kathy@kathyskinner.com 

    Have any other ideas? Share your favorite Iced Tea so we can all enjoy!

    Kathy

    June 20, 2016 • Essential Oils, Recipes • Views: 621

  • Easy Homemade Sauerkraut

    This is so easy, economical, and way healthy than your store shelf variety because it is NOT processed or cooked. It’s just fermented so full of vitamins, minerals, enzymes and probiotics!

    Homemade Sauerkraut

    Makes 1 to 1 1/2 quarts

    Ingredients:

    • 1 medium head green cabbage washed
    • 1 1/2 tablespoons sea salt
    • 1 tablespoons caraway seeds (optional, for flavor)
    • 2 quart wide-mouth canning jar or equivalent 
    • Smaller jar that fits inside the larger canning jar
    • Clean stones, marbles, or other weights for weighing the smaller jar

    Directions:

    • Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage but keep one good leaf.
    • Use food processor or Spiralizer  to cut into thin ribbons.  SpiralizerOR cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
    • cabbage in bowlPlace the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first, it may not watery cabbage
      seem like enough salt, but gradually, the cabbage will become watery and limp — more like coleslaw than raw cabbage. It will take 5 – 10 minutes. If you’d like to flavor your sauerkraut with caraway seeds, mix them in now.
    • Pack the cabbage into the jar. Periodically, press down the cabbage in the jar with your fist. Pour
      any liquid released by the cabbage while you were massaging it in the bowl into the jar.
    • Fold up the larger outer leave you saved and place it over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid. jar in jar
    • Place the smaller jar into the mouth of the jar on top of the folded leaf. If needed weigh it down with clean stones or marbles. This will help keep the cabbage submerged beneath its liquid.
    • Cover the mouth of the mason jar with the screw on lid.
    • Over the next 24 hours, press down on the cabbage every once in a while with the smaller jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
    • If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of
      salt in 1 cup of water and add enough to submerge the cabbage.
    • Ferment the cabbage for 3 to 10 days. As it’s fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.
    • Smaller batches of sauerkraut will ferment more quickly than larger batches. Start tasting it after 3
      days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate.
    • You can allow the sauerkraut to continue fermenting for 10 days or even longer. There’s no rule for when the sauerkraut is “done” — go by how it tastes to you.
    • While it’s fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged.
    • This sauerkraut is a fermented product so it will keep for at 180least two months and often longer as long as it is kept refrigerated. Change up the flavor by adding 2 drops of doTERRA CPTG Essential Oil. I like using Rosemary, Thyme, Cardamon, you get the idea!
       

      We eat our sauerkraut as a side veggie and in sandwiches, wraps, hamburgers, hot dogs of course or just for a snack!

      How do you like yours?

    Kathy

     

    May 12, 2016 • Recipes • Views: 1011