What on earth did I do with those orange peels?


In my last post (Cranberry Quinoa Orange Salad) I spoke about having orange peels left over, and that you should save them. I’ve heard quite a few things about using them to make your own all purpose cleaner. As an essential oil consultant I typically use my wild orange oil, but I just couldn’t find it in myself to waste this plethora of orange peels when I had an empty mason jar nearby!

It is super easy, this is what you do:
Put your orange peels in an empty mason jar, trying to leave a little “breathing room” between the peels. Then, fill the mason jar the rest of the way with vinegar (I used white vinegar, but I imagine you may be able to use ACV also).

Put the lid on your jar and give it a little shake. Let this mixture sit for two weeks. I like to shake it occasionally, with the belief that I’m assisting the process and mixing it up more. Haha!

Once your two weeks is up, strain out the peels and pour your liquid into a squirt bottle. Dilute with water to your preference (see FYI at the bottom of this article) Ta-da! I heard a little goes along way, so start with a little and use more as needed!

Always do a spot test if you’re trying it on new surfaces, as I can’t guarantee that it’s safe for every surface! I test a small spot that would usually be covered by something to eliminate any fading/erosion of surfaces.

Enjoy the citrus scent and a clean, chemical free secret weapon to keep on hand (: I hope the next two weeks fly by so that I can try mine out!

**FYI: Diluting the citrus cleaner with 50% water for general cleaning is advised.


Cranberry Orange Quinoa Salad


This was SO delicious.  I originally came across the recipe on Pinterest but unfortunately had to alter the recipe just a wee to fit my needs.

1 cup quinoa
2 large kale leave
1 can whole cranberries (use fresh if you have them available, I did not)
A few fresh mint leaves
5 oranges
1 tablespoon extra virgin olive oil

Cook the quinoa as instructed. While you’re waiting, wash and dry the kale, remove stems and finely chop (I chose to shred mine with my fingers).

Once the quinoa is cooked transfer it to a serving bowl with plenty of space to stir and add the kale, stir. While the kale/quinoa mixture is cooling, peel and coarsely chop your oranges (I’ll tell you what I did with my peels later on, so save them!) I added some orange zest also, because I like it!

Chop your mint leaves and add, stir in your cranberries (fresh or canned). The mixture should be fairly cool by now so stir in your oranges and then the olive oil. If you’re using fresh cranberries you could add honey to taste to counter the sour/bitterness of the cranberries. Serve chilled and enjoy!

Master tonic….dundundun


I made my first batch of master tonic today! So eager to welcome this new moon in such an adventurous new way.

I’ve heard SO many good things about this stuff. Have you tried it? What do you think?

Ginger root
Horseradish root
Garlic cloves
White onion
Jalapeno peppers

Ideally, the original recipe calls for cayenne peppers and fresh horseradish root. These things weren’t available to me, so I substituted with jalapenos and canned horseradish root.

You should have seen me preparing this stuff, sniffling and tears rolling down my face ~ talk about potent.

Boo to the fact that it has to sit for the next two weeks. In the meantime, let me know your recipes and experiences. I’d love to hear them!!



Don’t forget to smile today. Someone else needs your smile even more than you do.


Cheesy Broccoli Cauliflower “Bread”sticks


Delicious Vegetable Soup

Deliciously Elegant

Serves 4-5


1 celery stick

1 medium potato
1 carrot
1 medium onion
1 bell pepper
4 cloves of garlic
2 medium size mushrooms
1 batch of parsley
2 tbsp of grape seed oil
Sea salt and black pepper to taste


Fill medium to large pan with water then place a whole celery stick into the water and let it boil for 30 minutes to 2 hours. Take out celery stick from the water. Add chopped potato and let cook for about 15 minutes and then add chopped onion, carrot and bell pepper. Cook for about 5-10 min then add sliced or chopped mushrooms, sea salt , black pepper and grape seed oil. Cook for an additional 5 min and turn off the stove. Add chopped parsley and squeezed or diced garlic. Let it stand for about 10 minutes and serve.

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Dream Catchers: Take 2


This is the third dream catcher that I’ve created. This one is hanging in our bedroom. I cleansed it with burned sage smoke and infused it with dōTERRA lavender oil. I am SO pleased with it (:


This is a close up of the charm in the middle. The feather is rainbow colored, but doesn’t show well in this photo. Remember, I can customize a dream catcher in any way you please and give you a killer deal! Message me for more details!

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