3 lbs. chicken, I use 4 chicken breasts
1 16oz package beef little smokies (or beef sausage links cut up)
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 large onion, chopped
1 bay leaf
1 drop oregano essential oil (or 1/2 tsp ground)
1 drop black pepper essential oil(or 1/2 tsp ground)
1 drop cumin essential oil (or 1/2 tsp ground)
1/2 teaspoon smoked paprika
1/4 teaspoon ground cayenne
1 teaspoon chicken broth base seasoning
1 teaspoon salt
2 quarts water
1/3 cup long grain white rice
16 oz. can tomatoes, coarsely chopped
1 small green pepper, chopped
1/2 cup corn
1 cup sliced okra, fresh or frozen (or substitute cut green beans)
Place first 14 ingredients in large kettle. Bring to a boil. Lower heat and simmer partially covered 30-45 minutes or until chicken is tender. Remove chicken. Add rice, tomatoes, and green pepper.
Simmer covered for 20 minutes. Add corn and okra. Cook uncovered for 10 minutes or until rice and vegetables are tender. Remove skin and bones from chicken. Return bite sized pieces of chicken to kettle. Bring soup gently to boiling. Ready to serve.
2 Tablespoons coconut oil
2 Tablespoons shea butter
1 Tablespoon jojoba oil
1 tbsp. beeswax granules
1 tbsp. zinc oxide powder (optional)
½ tsp. red raspberry seed oil
½ tsp. carrot seed oil
Add one drop of each essential oil of your choice. Geranium, lavender, rosemary, and or peppermint all work well.
1. Using a double boiler (or a small pan over very low heat), melt your coconut oil, sesame or jojoba oil, beeswax, and shea butter together. The beeswax will be the last to melt.
2. When the beeswax is melted, remove the mixture from the heat and let cool to room temperature. If you’re using zinc oxide, whisk it in at this point, being careful not to create a lot of dust. If there are some lumps, that’s OK. They will break up when you whip the body butter in step 4.
3. Move the mixture to the fridge for 15-30 minutes. You want it to start to set up, but still be soft enough to whip.
4. Take the mixture out of the fridge and using a stand mixer or hand mixer, start to whip it. Slowly add in the red raspberry seed oil, the carrot seed oil, and any essential oils of your choice, and continue whipping until the mixture is light and fluffy.
5. Use as you would any regular sunscreen. Application rates will depend on your activity and exposure to water. Store in a glass container in the fridge between uses.
As a child one of my favorite memories was listening to my dad tell stories of his youth and adventures before he married my mom. When he was in his early twenties he went on a 3 year mission to Hong Kong and Taiwan. I felt like I had lived there myself after he would describe in vivid detail how he lived and loved the Chinese people.
My dad told of adventures like how someone stole one of the missionaries bikes. On another day they were riding down the street with many people riding bikes when my dad and another missionary were riding right next to a man riding the stolen bike. So they each grabbed the handle bars on each side and forced him to give up the bike that was theirs.
One thing my dad loves is eating Chinese food. Being the fourth of ten children it made sense to feed the family lots of food from the Orient. There were times when the budget was tight when we ate rice 5-7 days a week. I remember my 8th grade history teacher was talking about China when he said “can you imagine eating rice every day” I raised my hand and said ‘I do eat rice everyday and love It.” One of my favorite dishes is Chinese Won-Tons. For the recipe Click Here
I love almost everything about summer, the warm weather, lots of hiking, and yes, an abundance of fruit. This year we have an explosion of apples growing on our tree in the front of the house. There are so many, in fact, there are plenty to share with the birds and worms.
I have a yummy recipe to help me use the apples on my tree.
Get any size bowl, fill half full of water cut up apples just enough to eat, not waste.
Add 1 drop Protective Blend essential oil to the water.
Add 1 drop lemon essential oil to the water.
Add 1 drop cassia essential oil to the water.
Put cut up apples in the water, then let the apples sit for a minute.
Drain off the water and you have a tasty treat.
Cilantro oil is extracted from the leaves of the plant. It has long been known that cilantro also helps in cases of indigestion. It may help with arthritis, colds, colic, diarrhea, flatulence, flu, infections, migraines and muscle aches and pains. As for myself, I love using it in lots of recipes. My favorite way to eat it is in guacamole. When I first started using cilantro essential oil I made a big bowl of guacamole. I thought only using one drop would be just right. I was wrong. It was very over powering, so much so that it ended up getting thrown out. If you know how expensive avocados are you will know that was an expensive lesson. Now I just dip a tooth pick into the bottle then stir the tooth pick into the bowl of green goodness. Perfect.
For the rest of the story and a guacamole recipe Click Here.
Festive Black Bean Salsa
1 (15oz) can Black Beans drained
1 (15oz) can Corn
1 (10oz) can Ro-Tel original diced tomatoes and green chilies
1 (10oz) can Ro-Tel mild diced tomatoes and green chilies
1 medium Avocado peeled and diced
1 Jalapeno seeded and diced
1 small red onion chopped
1 toothpick dipped in Cilantro Essential Oil then mixed into salsa. (1 drop is to much)
or 1/2 cup fresh Cilantro chopped.
3 drops Lime Essential Oil
1 (.6oz) packet of dry Italian salad dressing mix
Mix together and chill. Serve with tortilla chips.