Minestrone Soup :sans noodles:

IMG_5228
2T extra virgin olive oil
1 medium sweet onion, chopped & sauteed
4c vegetable stock
2-3T minced garlic
2 15oz cans of tomatoes, drained
– I use 1 can of petite diced and 1 can of fire roasted. Then puree the fire roasted.
2 15oz cans of mixed veggies
– low sodium. I prefer carrots, celery, potatoes, green beans, corn, lima beans…you pick.
1 15oz can great northern beans, drained
1 15oz can garbonzo beans, drained
2 15oz cans of kidney beans, drained
– I prefer one each of light and dark red.
1T dried parsley
1-1/2t dried oregano
1t sea salt (or to taste)
1/2t ground black pepper
1/2t dried basil
1/4t dried thyme
8oz chopped frozen spinach

PREP
1. Add EVOO to medium pan. Sautee onion till it’s translucent.
2. Add everything to your crockpot.
3. Cook on high for 3-4hrs or on low for 6-8hrs.
– If cooking on your stovetop, bring to a boil and then drop the temp to simmer for 40 minutes.

– DO NOT SUBSTITUTE CHICKEN BROTH….it’s not the same.

Served with french or corn bread and parmesan.

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face-N-body | moisturizer | gluten-free

GF Body/Face Moisturizer

INGREDIENTS

1c Unrefined/RAW Shea Butter
1 to 1-1/2c Almond Oil, Grape Seed Oil, or Coconut Oil
1/3c 100% Aloe Gel
10-15 capsules VitaminE (optional)
20-30 drops Argan Oil (optional)
15-20 drops Lavender, Citronella, and/or Tea Tree Oil (optional)

PREP

1. In double boiler, on low, melt/liquify your shea butter. Once melted, add coconut oil (any other oil can be added later). Mix till everything is liquified. DO NOT BOIL. Remove from heat.
2. Place bowl containing the melted shea butter in the refrigerator for 1 hour. It needs to set-up.
3. Add aloe, vitamin E, and any oils. Mix with hand mixer for appox 5-10 minutes. It will become light and fluffy. Store in your favorite/accessible container.

– I have yet to find a pump that will work so I go for a jar that is the same size, or larger, at it’s opening than at the bottom.

More info about:
Shea Butter
Coconut Oil
100% Aloe Gel
VitaminE
Argan Oil
Lavender Oil
Tea Tree Oil
Citronella Oil РAdded during mosquito months.

DISCLAIMER: I started making my own cream when I could not find a local¬†available gluten and fragrance-free cream that worked for my dry/eczema covered skin. Winter I will use 1c shea butter to 1c almond oil. Summer I’ll use 1-1/2c almond to 1c shea ratio due to seasonal dryness. I am not medically trained in any way. Started researching ideas and went to basics. It’s been over a year now and my skin is much healthier than it’s ever been. Other than the Shea Butter (Amazon – link in ingredients), all ingredients are purchased at my local health food store.