3 Ingredient Lip Moisturizer (All-Natural)
Have you ever looked at the ingredients in store-bought lip moisturizers? I will cringe at them, which is why I came up with my own recipe.
Heal and protect your lips with this easy recipe. Melt all 3 ingredients and place in glass jars. Add your essential oil drops and place in fridge to set. Once set, put one in your purse and the rest you can give as gifts.
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Not all oils and fats are created equal
Heavily processed, hydrogenated, “trans” fats and oils that are used in prepared, packaged foods can be extremely damaging to the body. However, fats and oils from whole foods and other high-quality sources can steady our metabolism, keep hormone levels even, nourish our skin, hair and nails and provide lubrication to keep the body functioning fluidly. Our bodies also need fat for insulation and to protect and hold our organs in place.
A healthy percentage of high-quality fat in a meal satisfies and leaves feelings of energy, fulfillment and warmth. When there are excess fats and oils in the diet, especially heavily processed fats, symptoms can include weight gain, skin breakouts, high blood pressure, liver strain and an overall feeling of mental, physical and emotional heaviness. Signs of insufficient high-quality fats are brittle hair and nails, dry skin, hunger after meals and feeling cold.
There are many sources of healthy fats and oils:
- For sautéing and baking, try butter, ghee (clarified butter) or coconut oil because they do not break down when used at high temperatures.
- When sautéing foods at moderate temperatures, try organic extra virgin olive oil.
- Oils like flaxseed, sesame, toasted sesame, walnut and pumpkin seed are best used unheated in sauces or dressings on top of salads, veggies or grains.
- Other healthy fats are found in whole nuts and seeds and in their butters like almond butter or tahini.
- Whole foods such as avocados, olives and coconuts are great sources of healthy fat, along with wild salmon and omega-3 and omega-6 organic eggs.
Experiment with these healthy fat sources and see which work best for you and leave you satisfied.
When selecting oils, buy the highest-quality organic products you can afford, since cooking oils are the backbone of so many dishes. Good words to look for on the label are organic, first-pressed, cold-pressed, extra-virgin and unrefined. Words to avoid are expeller-pressed, refined and solvent extracted.
Recipes of the Month:
Savory Tahini Sauce
Prep time: 5 minutes
Yield: 1 cup
1/2 cup tahini
1/4 cup water
3 tablespoons lemon juice or 3 drops of lemon oil
2 tablespoons tamari
2 tablespoons maple syrup
1-2 cloves of garlic, minced
pinch of cayenne (to your taste)
1. In a bowl briskly whisk together the tahini and water until combined. It will look separated at first: just keep whisking!
2. Add remaining ingredients and whisk until combined.
3. Adjust flavors to your taste. Add additional water if you want it thinner.
4. Serve over grains and greens.
Note: Tahini sauce keeps refrigerated for up to one week.
What Do You Know About Therapeutic Essential Oils?
This past year I have literally given my medicine cabinet a complete makeover. And in the long run, it’s way less expensive.
I don’t know about you, but I love a simple fresh recipe that bursts with color and flavor. As a board certified health coach and gluten free guru, I look for simple recipes that are loaded with nutrients and keeps me satisfied for hours. This is one of my personal favorites. You can make it and store for up to 3 days and keep it for whenever you need something quick & satisfying.
Photo credit: Myrecipes
2 tbsp olive oil
1 drop basil essential oil
1 drop oregano essential oil
1 bunch green onions, chopped
2 cloves garlic, chopped
10 ounces spinach
1/3 cup plain yogurt
4 ounces feta cheese, crumbled
1. In a sauté pan mix olive, basil, and oregano oils.
2. Add green onions and garlic, and sauté on medium heat until tender.
3. Add spinach in small bunches until wilted and heated through. Set aside.
4. Whisk eggs, salt, and pepper together.
5. Add yogurt to egg mixture and mix thoroughly.
6. Place drained spinach mixture in a nonstick cake or pie pan.
7. Pour egg mixture over spinach and gently mix.
8. Add feta and bake in a 350 degree oven for 20 minutes, until firm.