Tag: organic

  • The Skin Breathes with evanhealy

    The Skin Breathes with evanhealy

    The Skin Breathes with evanhealy

    “Remember: our skin is alive, it breathes, it is our largest organ. It has a rhythm, an inhalation, and an exhalation.⁠” Plants and our skin speak the same language – and it should be a clean one. Check out one of their latest blog posts here to learn more about this natural connection.

    Have you ever wondered where evanhealy sources their herbal ingredients from?

    They source ingredients from remarkable human beings who share their values – “stewards of the Earth with a reverence for the sacredness of nature and human connection, who have a passion for the work they do.” That’s why they work directly with small family farms around the United States and Europe, and women’s co-ops & co-op villages in Africa.

    Every year, they invite their teams to witness and participate in the harvest and distillation of their own organic, artisan distilled hydrosouls. Want to take a look? Check out the video below!

    Want to try them for yourself? Purchase any of their products before their 20% OFF sale ends April 30, 2023!

    Resources

    https://www.evanhealy.com/blogs/stories/plants-and-skin-speak-the-same-language

    https://www.evanhealy.com

    https://www.evanhealy.com/blogs/stories/plants-and-skin-speak-the-same-language

    https://www.instagram.com/p/CqTfjKTyQM0/

  • Beyond Kale

    Beyond Kale

    Beyond Kale

    Cook with lots of leafy greens

    We all know we should eat more leafy greens, but if you find yourself in a dark green rut (we’re looking at you, kale!), there’s a world of ways to make greens delicious. These recipes will help you diversify your greens by showing off each at its best, with substitutions for just about any leafy option.

    Roasted Black Cod or Turbot with Bok Choy, Maple, and Miso

    Both black cod and turbot have incredibly tender, buttery texture and rich flavor that pairs perfectly with miso and maple.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 2 tablespoons miso paste
    • 2 tablespoons water
    • 1 tablespoon maple syrup
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon soy sauce
    • 3 teaspoons toasted sesame oil divided
    • 1 pound skinless black cod or turbot cut into 4 pieces
    • 4 green onions, bottoms trimmed the rest cut into 2 inch pieces
    • 1 pound mini bok choy cut in half lengthwise
    • 2 teaspoons lime juice

    Method
     

    1. Preheat oven to 400°F.
    2. In medium bowl, combine miso, water, maple syrup, vinegar, soy sauce, and 2 tsp sesame oil. Add fish and stir to coat. Refrigerate for 30 minutes.
    3. Line 8 x 11 in (20 x 28 cm) baking or casserole dish with parchment paper. Spread with green onion pieces and bok choy, leaves turned inwards so they won’t burn as easily. Top with lime juice and remaining 1 tsp sesame oil.
    4. Roast in preheated oven for 10 minutes. Stir greens and roast for 10 minutes more. Remove from oven and top with marinated fish and leftover marinade. Roast for 8 minutes, or until fish is almost flaking.
    5. Enjoy!

    Wraps with Thai Basil, Tempeh, and Peanut Sauce

    These wraps are naturally gluten-free and can be extra crunchy, juicy, or savory depending on your wrapper choice.
    Print Recipe Pin Recipe
    Servings: 4
    Course: Appetizer
    Ingredients Method

    Ingredients
      

    • 2 tablespoons soy sauce
    • 2 tablespoons rice vinegar
    • ¼ cup water
    • 1 teaspoon toasted sesame oil
    • ½ inch piece fresh ginger root grated
    • 2 teaspoons maple syrup or organic palm sugar to taste
    • ¼ cup unsweetened, plain peanut butter powder (substitution: regular, unsweetened peanut butter, and skip the sesame oil)
    Wraps
    • 8 ounces package of tempeh cut into ¼ x 2 inch pieces
    • 1 bird's eye chili pepper thinly sliced (optional)
    • 1 red or yellow bell pepper julienned
    • 1 cup julienned cucumber or jicama
    • ½ cup julienned (unpeeled) apple
    • ½ cup thai or holy basil leaves
    • ½ cup fresh mint leaves
    • 1 head lettuce or 1 bunch collard greens

    Method
     

    1. In medium pot, bring soy sauce, vinegar, water, sesame oil, ginger, and maple syrup to a boil. Remove from heat. Pour half into medium bowl and stir in peanut butter powder.
    2. Return pot with remaining marinade to stove and add tempeh pieces. Reduce heat to medium-low, cover, and simmer for 10 minutes, turning tempeh frequently to braise evenly. Remove lid and cook until no liquid remains.
    3. To assemble, place small amounts of tempeh and fillings in lettuce or collard leaves. Tuck in sides of leaves and roll up to seal, or leave open like tacos. Serve with peanut sauce.
    4. Enjoy!

    Cilantro Rice with Chicken and Mint Sauce

    Inspired by Peruvian arroz con pollo, this dish blends an entire bunch of cilantro and spinach into a pot of rice, tinting it green.
    Print Recipe Pin Recipe
    Servings: 3
    Ingredients Method

    Ingredients
      

    • ½ cup tightly packed cilantro leaves and stems stems coarsely chopped
    • 1 cup tightly packed spinach leaves
    • 1½ cups homemade or low-sodium chicken broth
    • 1¼ cups almond, soy, or other plant-based milk, or cow's milk
    • 1 teaspoon ground cumin
    • 1 small hot green chili pepper optional
    • 1 teaspoon salt divided
    • 1 teaspoon olive oil
    • 1 pound boneless, skinless chicken breasts or thighs
    • 1 onion or 2 shallots minced
    • 1 garlic clove minced
    • 1½ cups cooked long-grain brown rice well rinsed and drained
    Mint Sauce
    • 2 jalapeños optionally seeded
    • 1 cup tightly packed cilantro, stems and leaves coarsely chopped
    • 1 cup tightly packed mint leaves
    • 1 tablespoon fresh lime juice
    • 2 tablespoons olive oil
    • 2 tablespoons tightly packed chopped green onion
    • ¼ teaspoon salt

    Method
     

    1. In blender, blend 1/2 cup cilantro, spinach, broth, milk, cumin, chili pepper, and 1/2 tsp salt.
    2. In wide-based saucepan or skillet with lid, heat olive oil over medium-high heat. Add chicken. Sprinkle with remaining 1/2 tsp salt. Cook for 2 to 3 minutes on each side, until browned. Remove to plate. When cool, cut into bite-sized pieces.
    3. Add onion and garlic to pan. Cook for 3 minutes, stirring frequently. Add a little water to prevent sticking if necessary. Add rice and stir for 30 seconds to coat.
    4. Add contents of blender along with reserved chicken. Stir and bring to boil. Cover, reduce heat to low, and cook for 20 minutes. Stir and cook for 5 minutes more if necessary. Remove from heat and leave covered, 10 minutes.
    5. For mint sauce, in blender, blend all ingredients.
    6. To serve, divide chicken and rice among plates and drizzle with mint sauce.
    7. Enjoy!

    Sauteed Rapini with Spaghetti, Garlic, Toasted Walnuts, and Anchovies

    This combination of fish and walnuts is inspired by pasta dishes from Italy’s Amalfi Coast. (Don’t be scared off by the anchovies! It disappears into a rich, silken sauce infused with garlic and a hint of spice.)
    Print Recipe Pin Recipe
    Servings: 2
    Ingredients Method

    Ingredients
      

    • 10 ounces spaghetti
    • 2 tablespoons anchovy oil
    • ½ fresh red chili pepper finely chopped
    • 4 garlic cloves peeled but kept whole
    • 1 bunch rapini stems diced, leaves torn into small pieces
    • 10 anchovy fillets in oil
    • ¼ cup walnut halves
    • ¼ cup finely chopped fresh parsley
    • 1 tablespoon anchovy paste optional

    Method
     

    1. In large pot of water, cook pasta according to package directions until al dente. Drain, reserving 1/4 cup cooking water.
    2. While pasta cooks, in large skillet, heat oil over medium heat. Add chili pepper, garlic, and rapini stems. Cook for 1 minute. Add anchovy fillets, breaking them up so they melt into the sauce. Add walnuts, rapini leaves, half of parsley, and 1/4 cup pasta cooking water. Cook for 2 minutes, adding more pasta water if too dry.
    3. Add drained pasta to sauce along with anchovy paste, if using, and stir to combine. Remove from heat and discard garlic (or eat it!) and garnish with remaining parsley.
    4. Enjoy!

    Recipes Provided by Alive Magazine

  • Raclette with Potatoes and Asparagus

    Raclette with Potatoes and Asparagus

    Raclette with Potatoes and Asparagus

    With an alpine cheese and crispy roasted veggies, this is the kind of snack turned meal we can get behind. Think of raclette as a more versatile fondue! Instead of melting cheese with wine and other additions, raclette is pure, melted cheese. Is draping it over roasted veggies the adult version of broccoli and cheese sauce? We think it’s just as good. Include a few pickles to add a zingy bite. Think of everything on your favorite charcuterie board and it will probably pair perfectly with raclette.

    Print Pin

    Raclette with Potatoes and Asparagus

    Servings 4

    Ingredients

    • 8 ounces sliced raclette cheese
    • 4 large red potatoes halved and quartered
    • 1 bunch fresh asparagus woody stems removed and cut in half
    • 4 sliced sourdough bread toasted
    • 4 ounces mild or spicy salami sliced
    • 1 tablespoon olive oil
    • Salt and pepper to taste

    Instructions

    • Toss potatoes with olive oil on a large baking sheet. Season lightly with salt and pepper and roast for 25 minutes or until almost golden in color. Add asparagus and return pan to over for five more minutes.
    • Arrange potatoes, asparagus, and salami on serving plates or on toasted bread. Set oven to a low broil and heat cheese on parchment-lined baking sheet until melted. Place melted cheese on top of the rest of the ingredients. Serve promptly.
    • Enjoy!

    Recipe Provided by INFRA

  • Plant-Based Summer BBQ Sides

    Plant-Based Summer BBQ Sides

    Plant-Based Summer BBQ Sides

    With Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Summer is the time for graduation parties, Father’s Day cookouts, backyard BBQs and so much more! Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, you can WOW your guests with plant-based spins on traditional BBQ favorites.

    Print Pin

    Homemade Baked Beans

    Course Side Dish
    Keyword bbq, side

    Ingredients

    • 2 tablespoons olive oil
    • ½ cup diced onion
    • Sea salt
    • ⅓ cup unsweetened apple butter
    • 2 tablespoons maple syrup
    • 1 tablespoon apple cider vinegar
    • 2 teaspoons Worcestershire sauce
    • ¼ cup molasses
    • 2 tablespoons brown sugar
    • 1 tablespoon grainy mustard
    • 2 cups cooked white beans (Great Northern or Navy beans)
    • 4 strips Lightlife tempeh smoky bacon

    Instructions

    • Preheat the oven to 350 degrees F.
    • In a medium saucepan, warm 1 tablespoon of the olive oil over medium heat. Add the onion and a pinch of the sea salt. Cook and stir for five minutes.
    • To the saucepan, add the apple butter, maple syrup, apple cider vinegar, Worcestershire sauce, molasses, brown sugar, mustard and cooked beans. Stir until all of the ingredients are well combined.
    • In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the Lightlife tempeh smoky bacon strips and fry for a few minutes on one side, until golden. Turn the strips to fry the other side for a few minutes.
    • Pour the baked bean mixture into a lightly greased medium size casserole dish. I used an 8 x 8-inch dish. Top with the strips of tempeh bacon. I baked my beans uncovered, but feel free to cover them with a lid or aluminum foil if you like your beans more moist and less dry. Bake for 1 hour. Serve warm.
    • Enjoy!

    Notes

    If you prefer to use less variety of sweeteners, you can substitute an equal amount of one for another. For example, instead of using the 2 Tbsp. of brown sugar, you could increase the maple syrup by 2 Tbsp.
    Print Pin

    Dairy-Free Mac ‘N Cheese

    Course entree, Side Dish
    Keyword bbq, entree, side

    Ingredients

    • 2 cups cauliflower florets
    • 2 cups water or vegetable broth
    • 1 teaspoon onion powder
    • A couple of pinches of turmeric
    • ½ teaspoon dry mustard
    • 2 cups dry pasta (elbows, spirals, lumache, etc.)
    • 1 ½ tablespoons sweet white miso
    • Pinch or two of sea salt
    • 2 teaspoons fresh lemon juice
    • 2 teaspoons arrowroot flour, mixed with 1 tablespoon cold water
    • Smoked paprika

    Instructions

    • In a medium size pot place the cauliflower florets, the water, onion powder, turmeric and dry mustard. Bring to a boil over medium high heat. Cover and reduce the heat to simmer on low for 10 minutes, or until fork-tender.
    • Meanwhile, heat a large pot of water to boil the pasta. Once it comes to a boil, add the pasta and cook according to package directions. Drain the pasta.
    • Carefully pour the cooked cauliflower mixture into a high speed blender. Puree until smooth. Pour the sauce back into the pot. Add the miso, sea salt, lemon juice, arrowroot flour and a shake of the smoked paprika. Cook for another few minutes on medium low heat. Whisk continuously until nicely thickened.
    • Pour the cauliflower sauce over the pasta and enjoy warm, sprinkled with a little extra smoked paprika.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Healthy Mango Smoothie + How-To Cut A Mango!

    Healthy Mango Smoothie + How-To Cut A Mango!

    Healthy Mango Smoothie + How-To Cut A Mango!

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    If you LOVE mangoes then this recipe is just what you’re looking for. Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, we’re learning how to cut a mango and use them to make a refreshing smoothie that you and your kids will love! Bonus – if you have leftover smoothie, you can turn them into frozen popsicles. Whether you like mangoes fresh or frozen, you’ll always know your snack is nutritious, delicious and will bring you an instant energy boost!

    Print Pin

    Healthy Mango Smoothie

    Course Breakfast, Dessert, Snack
    Keyword breakfast, dessert, Kids, smoothie, snack
    Servings 2

    Ingredients

    • ½ cup frozen banana slices
    • 1 cup fresh diced mango
    • 1 cup frozen mango chunks
    • ½ cup your favorite plain yogurt
    • Pinch of salt
    • 1 teaspoon vanilla extract

    Instructions

    • Place all ingredients in a high-powered blender and puree until smooth. Enjoy served in a tall glass with a straw!

    Notes

    Leftover smoothie makes great popsicles! Just pour into popsicle molds and freeze.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • What is a HydroSoul?

    What is a HydroSoul?

    What is a HydroSoul? with evanhealy

    evanhealy is a certified organic holistic skincare company inspired by the wisdom of nature, formulated to support the rhythms of the body, and created to transform the modern perception of beauty.

    Which HydroSoul Should You Use?

    Rose Geranium Facial Tonic HydroSoul

    • For all skin – especially dry, oily, combination and teen
    • Features a soft and delicate rosy-leaf fragrance
    • Gentle and slightly astringent

    Lavender Facial Tonic HydroSoul

    • For all skin – especially sensitive, irritated and sun damaged
    • Fresh herbal fragrance with honey-sweet notes
    • Calms redness and soothes sensitive skin

    Want to try? Purchase any of their products for 20% OFF before their sale ends May 31st, 2022! Available in-store & online!

    Resources:

    https://www.evanhealy.com/

    https://cdn.shopify.com/s/files/1/0285/8103/6125/files/hydrosoul-literature.pdf?v=1588182062

    https://www.evanhealy.com/products/lavender-facial-tonic-hydrosoul

    https://www.evanhealy.com/products/rose-geranium-facial-tonic-hydrosoul

  • How-To: Sauté Collard Greens

    How-To: Sauté Collard Greens

    How-To: Sauté Collard Greens

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Did you know Collard greens are the oldest leafy green within the cabbage family dating back 2000 years, originally grown by the ancient Greeks and Romans! This low calorie vegetable is packed with many nutrients like Vitamins K, C, A, calcium and folate. Thanks to Christine Waltermyer and the Natural Kitchen Cooking School, you can learn how to properly sauté these greens so that your whole family will love them, too!

    Print Pin

    How-To: Sauté Collard Greens

    Course Side Dish
    Keyword collard greens, collards, how-to, sauté, side
    Servings 8

    Ingredients

    • ½ to 1 cup water
    • 1 bunch collard greens stems trimmed and leaves cut into small pieces
    • 1 cup sliced scallions
    • Sea salt and pepper to taste
    • Splash lemon juice

    Instructions

    • Place the water in a large skillet and heat on medium high heat. Add the collard greens, scallions, sea salt, pepper and lemon juice.
    • Cover and cook on high for 3 to 5 minutes. Stir occasionally. Serve as is or with your favorite dressing.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • How-To: Cut Butternut Squash

    How-To: Cut Butternut Squash

    How-To: Cut Butternut Squash

    Thanks to Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Did you know that squash and melons are related? Although related, cutting them is slightly different! Thankfully, Christine Waltermyer and The Natural Kitchen Cooking School has perfected how to cut a butternut squash – and created a how-to video for us. The next time you shop at Basil Bandwagon Natural Market, pick up a fresh, organic butternut squash, practice your cutting skills, and add it into your favorite recipe!

    Print Pin

    How-To: Cut Butternut Squash

    Keyword butternut squash, how-to

    Ingredients

    • 1 butternut squash

    Instructions

    • Place the butternut squash on a cutting board. Using a sharp knife, carefully remove any bad spots. Carefully slice off both ends of the squash.
    • If you want to peel the squash, use a peeler to remove the skin. Note that the peeled squash is slippery. So if you find it difficult to hold onto, you can use a paper towel to dry it off a bit.
    • Cut the length of the squash in half, separating the part that contains the seeds from the “neck” of the squash.
    • Use a spoon to remove any seeds from the neck of the squash. Place on the cutting board the flat cut side of the half containing the seeds. Cut this in half. Use a large spoon to remove the seeds.
    • Decide what size pieces you want to cut: fine dice, small dice, medium dice, large dices, etc. If cutting into fine diced pieces, slice the squash into very thin pieces. Then cut those pieces into long thin sticks. Cut the other direction to make small dices. If making big chunks, cut into roughly ½-inch size long pieces, then cut them into long strips and cut the other direction to make ½-inch squares. Use in your favorite recipes.

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Vegan Charcuterie Board

    Vegan Charcuterie Board

    Vegan Charcuterie Board

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Friday, February 18th is National Drink Wine Day and what better way to celebrate than pairing your favorite wine with a Vegan Charcuterie Board! Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, you can learn how to put together the perfect selection of fresh fruits, vegetables, vegan cheeses, crackers, and savory & sweet accompaniments. Looking for an extra special item to wow your guests? Check out our vegan meat selection – including vegan fig salami! All ingredients – including almost the entire portfolio of local Unionville Vineyard wines – are available at your favorite local Basil Bandwagon Natural Market location.

    Print Pin

    Vegan Charcuterie Board

    Ingredients

    Hummus

    Raw Vegetables

    • Red radishes
    • Snap peas
    • Celery
    • Carrots
    • Endive
    • Fennel bulb

    Fresh Fruit

    • Strawberries
    • Orange Segments
    • Apple slices

    Dried Fruit

    • Dates
    • Apple chips

    Nuts & Seeds

    • Macadamia nuts
    • Almonds
    • Toasted pumpkin seeds

    Nut Cheeses & Spreads or Other Spreadable Cheese of Your Choice

    Jams

    • All-fruit raspberry jam
    • All-fruit apricot jam

    Black Olives

    Crackers

    Gluten-Free Pita Bread

    Parsley Sprigs

    Instructions

    • Prep ahead: Use a cutting board that you will not be using as your presentation board. Cut up all of the fruit and vegetables. Place the hummus, olives and jams in serving bowls. Pre-slice any block cheeses.
    • Assemble the board: Wipe down a large wooden cutting board. Place the bowls onto the board. Next, add the sliced fruits and vegetables, building around the bowls. Arrange the crackers as well.
    • Fill in the gaps: Add little piles of nuts, seeds and dried fruits in any open areas. Place garnishes of fresh parsley sprigs as the final touch. Serve right away or cover the board with plastic wrap and refrigerate.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Give the Gift of Aromatherapy with Pranarom

    Give the Gift of Aromatherapy with Pranarom

    Give the gift of aromatherapy – but with a personal touch ✨🎁 The thought of taking time to make something with your hands makes the idea of gift giving so much more special. Check out fun, simple DIY recipes featuring Pranarom organic aromatherapy products ❤️

    Stock up on their products in any of our locations while they’re 20% off all December long!

    DIY AROMATHERAPY CANDLE

    Ingredients:

    • 6 oz Glass Jar
    • 7.5 oz. Beeswax
    • 40-50 Drops of Essential Oils
    • 1 Wick

    Instructions:

    1. Stick the wick to the bottom of jar using a little melted wax.
    2. Hold wick up using two sticks tied together at each end, with your wick in the middle
    3. Place beeswax in a double broiler on stovetop
    4. Melt beeswax until completely dissolved
    5. Remove from stove
    6. Let cool slightly
    7. Stir in essential oils
    8. Pour into jar
    9. Let cool

    *If layering the two waxes, follow the steps above but use half the amount of wax for each color. Pour the first color and let sit until set and then follow with the next color.


    One thing to keep in mind when making candles with essential oils is that the fragrance is subtle. If you are looking for a stronger scent, you may want to diffuse your oils. Or better yet, a combination of the two. Who doesn’t love the beautiful scent of diffused oils while enjoying the flicker of a candle? A powerful relaxing combo indeed!

    Feel free to make it your own combinations and make sure to have some fun!

    DIY Honey Bath

    Ingredients:

    • 1 Tablespoon Honey
    • 3 Drops of Pranarom Essential Oil
    • ¼-1 Cup of Pranarom Hydrosol

    Instructions:

    1. Add honey to a jar, add the essential oil and mix well. Then add hydrosol and mix until the honey has dissolved. Pour directly into your bath water.

    Honey is a humectant, giving this combination a moisturizing effect. It also works as a dispersant for the essential oils (which is furthered by mixing with the hydrosol) so that it seamlessly integrates with the bath water.

    This will make your skin feel SO soft and luxurious!

    DIY Essential Oil Clay Diffuser

    Ingredients:

    • Airdry clay (they used Terracotta for an organic feel)
    • Hemp Cording
    • Wooden Beads (wide hole)
    • Essential Oil (like Pranarom Zen diffusion blend)
    • Rubber Stamp (or household items to make patterns)
    • Circle Cutter
    • Drinking Straw or Large Skewer (to make hole)
    • Rolling Pin

    Instructions:

    1. Roll out clay into a slab about ¼” thick. Stamp design into clay.
    2. Cut out clay into circles and make hole at the top using a straw or skewer.
    3. Set aside to dry for 24-48 hours, until fully hardened. Flip pieces occasionally to dry both sides.
    4. Once dry, cut a piece of hemp cord approximately 18 inches and thread through hole.
    5. Add beads and tie a knot at the top of your last bead.
    6. Add an additional knot at the end of the two pieces of cord.
    7. Add a few drops of your favorite essential oil and enjoy the beautiful aroma.

    You can make these as elaborate as you want. Add some metal embellishments, join a couple shapes together, etc. This diffuser can be hung in a car, closet, or anywhere you want to aromatize your space.

    DIY Valencia Bath Salts

    Ingredients:

    • 1 Cup Epsom Salts
    • ¼ Cup Coarse Sea Salt
    • 7 Drops of Valencia Diffusion Blend
    • Zest of 1 Orange

    Instructions:

    1. In a medium-sized glass mixing bowl, add sea salt and Epsom salt. Do not use plastic (the essential oils will absorb into the bowl).
    2. Mix the salts until well combined.
    3. Add essential oils and mix again.
    4. Store in an airtight glass container until ready to use.
    5. When ready, add to bath and enjoy!

    DIY Oh So Luxurious Skincare Roller

    Ingredients:

    10 Drops of Pranarom Frankincense Essential Oil
    10 Drops of Lavender Essential Oil
    5  Drops of Helichrysum Essential Oil
    Pranarom Rosehip Extra Virgin Plant Oil (to fill)
    Roller Bottle


    Instructions:

    1. Add essential oils to a roller bottle. Fill the remainder of the bottle with Rosehip oil and voila!
    2. Apply to directly to dry skin or mix with your favorite moisturizer for some extra hydration.

    These statements have not been evaluated by the Food and Drug Administration (FDA). These products are not intended to diagnose, treat, cure or prevent any diseases.

    Resources:

    http://veriditasblog.blogspot.com/2021/11/handmade-for-holidays.html

    http://veriditasblog.blogspot.com/2021/06/aromatherapy-candle-diy.html

    https://www.instagram.com/p/CMzv2rbHNFw/?epik=dj0yJnU9dFBNZUpfOThLMDg4N3hoRHVJX193elUwLUdpQXlfV3gmcD0wJm49TWhGVFhGbGtPc3BoMTRzaTVQazNEQSZ0PUFBQUFBR0dlZ180

    http://veriditasblog.blogspot.com/2021/01/new-destination-diffusion-blends-diy.html

    https://www.instagram.com/p/COI2OHxrp6A/?epik=dj0yJnU9QURJdnJEazhVSGpsYXV0TzZHU2ZuVVV3bnZ4YTVQcDYmcD0wJm49eDMzcmpsM3BwR2FZYzV5dGFkUGdnQSZ0PUFBQUFBR0dlZ3Vj

    https://www.instagram.com/p/CW_IO1uMgPX/?utm_source=ig_web_copy_link

    https://basilbandwagon.com/2020/12/08/peace-love-joy-with-pranarom/

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