Pumpkin Pie Brown Sugar Scrub

The granaules of the sugar help to exfoliate and slough off dead skin and the rubbing action helps with blood circulation and maintain smooth and glowing skin.


  • 1 cup brown sugar

  • 1/2 cup oil (almond, olive or coconut work best)

  • 1/2 teaspoon vitamin E oil

  • 1 teaspoon pumpkin pie spices (or 1 teaspoon cinnamon and a dash of nutmeg)

  • 1/2 teaspoon real vanilla extract


  • Scoop a small amount of the Pumpkin Pie Brown Sugar Scrub in your hands with a clean spoon.

  • Scrub all over your hands or feet – or wherever you’d like a little extra softness.

  • Allow to sit on your on your skin for 3-4 minutes.  Take this time to rest and relax…you deserve it!

  • Rinse well and then pat dry with a towel.

-Store in dark cool place, all natural products will last a month or two.

Elderberry Syrup

A simple Elderberry syrup is perfect for the fall and winter seasons with changes in temperatures and shifting energy patterns can make us vulnerable to colds and the flu. Elderberries are high in Vitamin C, Vitamin A, potassium, Iron, and flavonoids.


4 cups cold water

2 cups Elderberries (dried)

1 cinnamon stick

1 tsp cloves (optional)

1 tsp freshly grated ginger root

Raw local honey 


To make the syrup, combine the berries and herbs with cold water in a pot and bring to a boil. Reduce heat and allow herbs to simmer for 30 to 40 minutes. Remove from heat and mash the berries in the liquid mixture. Allow to cool then strain the berries and herbs through cheesecloth and squeeze out the juice. Measure the liquid and add an equal amount of honey. Gently heat the honey and juice for a few minutes until well combined. Do not boil! Bottle in sterilized glass.


Take a teaspoon (kids) every hour 3 hours 1 tablespoon every 3 hours if you have the sniffles. Or same dosage once a day for preventative measures. 

Red Lentil Soup

This delicious quick and simple recipe is a winter favorite.  Kids love it too!

Red lentils are a good source for iron and a liver cleanser.


2 cups of red lentils (I usually soak overnight to remove indigestible sugars that causes flatulence :)

2 small bay leafs or 1 large.

2 large ribs of celery

2 large carrots

1 small onion

6 cups water or low sodium broth

1/4 teaspoon salt

2 teaspoons of lemon juice

1/4 teaspoon Olive oil.


Heat oil in large pot or dutch oven, saute onion, celery, and carrots. Until onions are translucent about 5 minutes. Add red lentils, bay leaf, and water or broth and salt.  About 20 minutes until the lentils are soft, turn off the stove and then add lemon juice.  For added flavor, I add garlic and parsley at the end. Enjoy!


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