Peppermint Essential Oil

This is an great oil to have in your arsenal. I actually keep a bottle in my first aid kit when I go camping too as it has many uses.

STOMACH -Reduce bloating, gas, and indigestion by dabbing on the tongue. Great for digestion.

HEADACHE – I have used Peppermint Essential oil for years to help relieve tension with a few drops on the temples & back of head.

POLLEN & ALLERGIES – This is another one to help relieve itchy eyes & nose during the spring season by rubbing on nose or placing on hands, then cupping around nose & mouth and breathing in. (combine with peppermint & lavender) CLICK HERE for small intro kit of these 3 oils.

HEAT & SUN – For a quick refreshing cool down during the summer or after a workout use by putting 3 drops on the neck & spine.

FRESH BREATH – I have used this after a very garlic filled dinner as a breath freshener. Place one drop on the back of your hand and lick it off to freshen breath and open airways. Take a drop on tongue for kissable breath.

MENSTRUATION - I use this over my abdomen during my cycle to relieve cramps.

MENTAL ALERTNESS - Diffuse next to my computer while I am doing work to stay alert. I will often combine with Wild Orange.

If this sounds like something you would like to try, feel free to message me or you can click HERE to purchase Peppermint Essential Oil.

If you would like to learn more about essential oils, please fill out either of these surveys and I will response accordingly.

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Other Posts about or with Peppermint Essential Oil

DIY Corn Husk Dolls
Lavender Essential Oil
Lemon Essential Oil
Chocolate Peppermint Sorbet

Canning Mixed Veggies

I know some people will see that title and think... "Why not just get them at the store?"  Well here is why...

• It's healthier
• I support locally grown produce
• No added preservatives
• Its a great way to preserve your garden abundance.
• Veggies that you have grown or gotten from your local farmer have WAY more flavor in my opinion.

Canning Veggies 101

You will need a pressure canner (not a pressure cooker) to do this.

Green Beans, Corn and Carrots and potatoes are the easiest in my opinion, so we will start there.


Wash and Prep Your Veggies -

Potatoes: peel potatoes, dice, and soak in cold water. This helps to remove extra starch that can make the water cloudy. I let these soak with a little citric acid while I prepare the other veggie.

Green beans: Wash, snap off the ends and then cut them the length you want. I usually do 1 inch pieces.

Corn: Slice off corn from cob, do not scrape cob.

Carrots: using a potato peeler, remove skin and then dice up to the size you want.

Drain your potatoes and rinse in cold water. 

Mix all your veggies together and fill your jars (your jars need to be pint size or larger). 

14 pints with lids, waiting for rims.

Add 1 tsp of kosher salt (optional) 

Fill jars with boiling water leaving 1 inch of head space.

Place lids and rims on.

My pressure canner is large enough to allow for
two layers of pints which is really nice.

Process your jars adjusting for altitude and size of jars. So for my altitude I use 10 lbs of pressure for 75 mins for pint size jars that I did. But here is the link for the National Center or Home Food Preservation.

Table 1. Recommended process time for Mixed Vegetables in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints	75 min	11 lb	12 lb	13 lb	14 lb
	Quarts	90	11	12	13	14

Table 2. Recommended process time for Mixed Vegetable in a weighted-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints	75 min	10 lb	15 lb
	Quarts	90	10	15

Make sure that once your time is up, that you shut the stove off and WAIT until the pressure is back to zero! DO NOT open your canner until the pressure is gone. Once the pressure is back to zero, then you can take your jars out and set them somewhere where they won't be in a draft to cool.

  

14 pints sitting out to cool for 24 hours. These are fresh out of the canner and piping hot
but I can already hear the lids pinging as they seal. 

In case you were wondering, the jars are piping hot when they come out of the canner. Under NO CIRCUMSTANCES do you loosen, or open the rims or lids. There is a great deal of pressure in these jars before they cool. See the little video I took of the jar just out of the canner. You can see that it is still boiling in the jar.

Baby Food Recipes - STAGE 1

So... yes, we had a baby... and Mr. Meatball is getting big! I decided that this time around I would be making his baby food; which I have found to be quite fun to watch him enjoy new flavors and textures. I wanted to avoid the baby food that may have been sitting on a shelf in a warehouse (and possibly be older than he is) or on a hot truck during transportation or that may contain other ingredients that weren't "natural" to a new digestive system. So I embarked on making baby food... I got to say folks... it is super easy. Essentially from start to finish it is: wash, steam, smush/puree, package, freeze, thaw, feed. The only variation I did to any of these recipes is I used breast milk instead of water to thin out anything that was too thick.




Here are some of the baby food recipes that I have used and been happy with.

Banana
Peaches
Pears
Avocado

Green Beans
Carrots
Peas
Squash
Sweet Potatoes

Chicken
Beef
Turkey

So part of this adventure is also about be self-sustaining, healthier and closer to food and source. Baby Food… I love canning and preserving so why wouldn’t I make baby food from scratch?! It is so easy…

Apples / Applesauce

I prefer Gala, Braeburn, Fuji, Michigan or MacIntosh. Just my personal preference.

Vitamins & Minerals: A, C, Folate, Potassium, Magnesium, Calcium

Directions

Step 1: Peel, core and cut apple into slices/chunks

Step 2: Place slices or chunks into a pan with just enough water to slightly cover apples and boil/steam until tender; be sure to check on the water level and stir

Step 3: Apples may be mashed with a potato masher to achieve a smooth applesauce consistency. If your masher will not achieve a puree type of consistency, then follow steps below:

Step 4: Reserve any left over water to use for thinning out the apples

Step 5: Place into your choice of appliance for pureeing and begin pureeing.

Step 6: Add the reserved water as necessary to achieve a smooth, thin puree – add cereal (if desired) to thicken. Ask your pediatrician about adding some cinnamon for new tastes.

If your baby is constipated, you might also use the juice that is left over from the cooking to mix into cereals, or with water in a bottle or sippy cup.

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Avocado (yes, avocado is a fruit.)

When you are hangry and you take that first bite... Ahhh
I think Mr. Meatball is a fan of Avocados

Vitamins & Minerals: A, C, Niacin, Folate, Potassium, Phosphorus, Iron, Magnesium, Calcium

You will need 1 ripe avocado

Directions

Step 1: Peel and take out the pit of a ripe avocado – do not cook

Step 2: Cut “meat” out and mash with a fork

There should be no need to use a machine as just like bananas, avocados have a very soft consistency and texture. Avocados do not need to be cooked.

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Apple ‘Cado (4)6-8months+

Ingredients:

• 1/2 of a peeled and pitted avocado
• 1/4 cup applesauce

Directions

Step 1: Mash the avocado half.

Step 2: Mix mashed avocado with applesauce (homemade or natural) and serve.

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Bananas

Mr. Meatball puts EVERYTHING in mouth;
gets banana, eats none, but is very happy. 
Go Figure

Vitamins & Minerals: A, C, Folate, Minerals: Potassium, Phosphorus, Selenium, Magnesium, Calcium

You will need 1 ripe banana

Directions

Step 1: Peel ripe banana – do not cook

Step 2: Place banana in a food processor/food mill or blender and puree

You can also mash the banana in a bowl using a regular fork – heat in microwave for 25 seconds prior to mashing for extra softness

Add formula/breast milk or water to thin or add cereal (if desired) to thicken up.

Bananas and banana puree may be frozen. Using a bit of lemon juice will help to prevent the browning of a banana (and most other fruits) when freezing it. It is the citric acid or the ascorbic acid that aids in the preservation of fruits. The exposure to oxygen and the enzymes in a banana (and most other fruits) are what cause it to go from green to yellow, and then brown to black, as it ripens. A blackish or brownish banana is not necessarily rotten or bad.

---

Banana Applesauce Mush

Ingredients:

• 2 apples (gala, braeburn or mac)
• 1 ripe banana

Directions

Step 1: Peel, core and cut apples into slices/chunks.

Step 2: Place slices or chunks into a pan with just enough water to slightly cover apples

Step 3: Boil until tender; be sure to check on the water level.

Apples may be mashed with a potato masher to achieve a smooth applesauce consistency or you can puree in a blender or food processor.

Step 4: Peel a ripe banana and mash in a bowl with a fork (heating in the microwave for approximately 20 seconds will soften the banana up if needed).

---

Banana ‘Cado

Ingredients:

• 1/2 of a peeled and pitted avocado
• 1 small ripe banana

Directions

Step 1: Mash the avocado half and mash the banana

Step 2: Mix mashed avocado with banana & serve

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Pears:

Vitamins & Minerals: A, C, Folate, Potassium, Phosphorus, Magnesium, Calcium

You will need 2 ripe pears

Directions

Step 1: Steam gently until tender if baby is between 4-6 months old otherwise peel & mash – removing the seed portion

Peel and cut into chunks so as to avoid the little seed portion.

Or

Cut the pears in half (no need to peel unless your little one has issues with digestion) and cut out the seed/core portion then dice the pear halves. Peel and cut into chunks so as to avoid the little seed portion.

Bring 1 cup of water to a boil in a shallow pot with a steamer basket insert.

Add the pears to the steamer basket in the pot and then steam until soft and tender.

You may also add the pear dices to wee bit of boiling water and steam them this way if you do not have a steamer basket. Using a scant amount of water ensures that you are not boiling them.

Place in a blender/food processor and puree until smooth. You may be able to just use a fork too.

Use the leftover cooking water if needed but Pears tend to

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Apples & Pears

Ingredients:

• 1 apple – cored & peeled
• 1 pear – cored & peeled

Directions

Step 1: Dice apple & pear and simmer together until tender. Mash or puree as needed.

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Green Beans (OR Peas) (4) 6 months+

Vitamins & Minnerals: A, C, K, Niacin, Folate, Potassium, Sodium, Phosphorus, Iron, Magnesium, Calcium

Step 1: If using Fresh Beans, snap the ends off the beans and wash the beans. If using Fresh Peas, open the pods and scrape out the peas from the pod. If using frozen of either Peas or Green Beans, cook according to package directions.

Step 2: Place fresh beans into a steamer basket in a pan with a just enough water to slightly show through in the basket.

Step 3: Steam until very tender; be sure to check on the water level.

Step 4: Reserve any left over water to use for thinning out the beans.

Step 5: Place into your choice of appliance for pureeing and begin pureeing. It is best to use the setting that makes the finest liquid purees – green bean and pea skins are rather difficult to completely puree.

***Using a blender rather than a food processor or stick mixer might be better as well. ***

6. Add the reserved water as necessary to achieve a smooth, thin consistency

7. You may wish to push the green beans (or peas) through a sieve or mesh strainer to get rid of any remaining skins.

Mr. Meatball and his messy face and fingers.

Lavender Essential Oil

LAVENDER…

Oh my sweet, sweet, lavender! There are so many reasons that I LOVE lavender. It is one of top 5 oils that I am constantly running out of because it gets used so often in our home. I can not say enough good things about lavender. Here are my favorite reasons and ways to use Lavender.

CALMING – Lavender is a go-to with my son as he tends to have anxiety with school. We made an essential oil sensory bracelet that he can wear with a couple of drops of Lavender on it. He can inhale the soothing benefits of Lavender anytime he is feeling anxious or stressed for an "incognito help me. (The bracelet also gives him a sensory tool to fidget with.)

STRESS – Enjoy a relaxing bath at night by adding 5 drops to the water. This is one I really enjoy. Sometimes life can be stressful. My family has unique needs that can be quite demanding. This is a great way to unwind, decompress, and just relax. Lavender is so gentle that I can even use it with my kidos, because every mom knows, tired kidos = tired mama's and overtired kidos have no interest in going to bed. Lavender is my GO TO for this.

SKIN – Lavender can help ease skin irritations & bug bites by rubbing 1-2 drops into the skin. I have an essential oil Roll-on that I keep just for this. Here in Michigan nice weather = bugs. I can hand this right to my boys and they can roll it right on the itchy spot for some relief. The other thing that we use it for is injuries. Because BOYS WILL BE BOYS. (and that is no joke). One of my boys is perpetually getting cut, scraped, bruised, bumped, stitches, staples, casts.... you name it. This particular child has proven that for those pesky cuts and scrapes that lavender oil really does help with the healing process. That roller bottle gets used... A LOT. This is one that definitely goes into my camping bag.

POLLEN & ALLERGIES – Relieve eyes & nose during the spring season by rubbing on nose or placing on hands, then cupping around nose & mouth and breathing in. (combine with peppermint & lemon). This is a great blend to help bring some relief from those pesky symptoms. I usually add these to a roller bottle and rub a little on my nose on the high pollen days if I am super itchy.

BUG BITES – So I live in the Mitten State. We have A LOT of mosquitos and other lovely small creatures that like to bite in the woods or by water. Lavender is a great little oil for those bug bites; especially if you have little ones that tend to scratch them. Lavender is great at killing germs that reside under the nails of kids. It is also known for helping to speed healing. I have an all-purpose healing balm that I make just for kido bug bites, scrapes and scratches. It works great. Also, it is a natural bug repellant.

BURNS - Ok first off, I am not a doctor, so I am just sharing what I have experienced and what some of my friends have experienced. Burns... Sun burns, steam burns... burns... YOUCH!!! Lavender is one of those blessed oils that is so gentle but yet so amazing.

Example 1: My son gave himself quite a sun burn this summer and we put lavender on him before bed to help soothe those angry tissues. The next morning his skin was 3-5 shades lighter than that BRIGHT RED LOBSTER color and he felt so much better and NO BLISTERS.

Example 2: Other burns. Ok first off if you get a really bad burn, go to the doctor. Seriously. Burns are no joke. That said, I have burned myself with steam, on hot pans, curling irons (yes... I am super graceful... Not) and Lavender is my go-to. It is great by itself, but I usually mix it with a little Melaleuca(Tea Tree) Oil and some Fractionated Coconut Oil and it is like insta-relief. I recently let my friend Ellen try this on a nasty burn and she was very thankful after she tried it.

SLEEP - This oil relaxes the nervous system and supports a great night's sleep. Place 3 drops on your pillow before bedtime (or on the airplane if you travel) to help you fall asleep. This is also a great one to diffuse during the night for restful sleep. You can also add it to epsom salt for your bath before bedtime to help relax. 

I used this on my pregnancy pillow at night with Wild Orange for a refreshing and relaxing nights sleep.

So when my teen was a little boy he was afraid of those dreaded monsters that frustrate so many of us parents, so we made "Monster Spray" (because monsters don't come around if they think Mom is near and if they can smell her, she is near) - It literally was a spray bottle of water with 2-5 drops of my perfume and 10 drops of lavender oil. It worked like a charm. He never went to bed without it right by his bed. Not only did it give him peace of mind, he was getting the aromatherapy benefits of Lavender for a good night’s sleep.

If this sounds like something you would like to try, feel free to message me or you can click the link HERE to purchase Lavender.

If you would like to learn more about essential oils, please fill out either of these surveys and I will response accordingly.

How Can I Help You Survey

I Wish I Felt Survey

Other Posts about Lavender

OMG - We Had a Baby - Part 2

Favorite Fit & Healthy Pregnancy Resources

DIY Corn Husk Dolls

Orange Marmalade

So every so often the canning bug will strike and I get an itching to just can something... I also happen to have a young nephew that absolutely LOVES my orange marmalade and he ran out soooo here is the marmalade recipe that I use. You can find it in the Ball Book for Preserving as well.

10 Oranges (Medium to Large)

2 Lemons

A very big bag of sugar (I usually have a 5-10 lb bag in my house at all times for canning)

A Blender or Food Processor

A sharp paring knife

A large stock pot (stainless steel)

A waterbath canner

6-8 pint jars, clean and sterile (and of course clean sterile lids and rims)
Wild Orange Essential Oil

Pectin - This is optional because the seeds, rind and pith have natural pectin too. I generally still use some because I like my marmalade thick.

Prepare boiling water canner. Heat jars in simmering water until ready to use. Do not boil. Wash lids in soapy warm water and set bands aside.

Quarter your oranges and peel them. Set the peels in one bowl and the meat of the fruit in another. (this is a good time to remove any seeds)

Once you have all of the fruit separated from the peels, you will need to puree the fruit in the Blender and then pour the liquid and pulp into your stock pot.

Slice the peels into thin strips. I like my strips about an inch long. You can make them thicker or thinner to your preference. Once done place those into the stock pot as well.

Thinly slice your whole lemons. I usually quarter them first and then slice them. Place those into the stock pot as well.

Mixture is just starting to really boil

Bring pot to a steady boil that can not be stirred down and let boil until the peels are soft. Do not add the sugar until they are the tenderness you want. I usually boil mine about 2 hours or so. 

Then measure the pulpy liquid and add 1 cup of sugar for every cup of liquid. Bring back to a high boil stirring frequently.

Marmalade has boiled down with the sugar added and is almost ready to go into jars.

Once a spoonful dropped onto a cool plate cools and gels to the point where it wrinkles when you touch it, it is ready. Now... this is where I choose to cook it a bit longer and add a bit more pectin because I like it thick and not like jelly and I hard boil it for another 1-2 min. 

Remove from heat. This is where I add 10-15 drops of Wild Orange Essential Oil to my mix. This is optional. I love the aroma and the extra orange flavor it adds but it is delish with or without it.

Ladle hot marmalade into jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar and apply rim to finger tightness.

Process jars in water canner for 10 min (adjusting for altitude). Remove jars and let cool for 24 hours. Check the lids after 24 hrs. Lids should not flex up and down when center is pressed.

This batch made 7 pints of Marmalade.

You can really see the beautiful slices of rind that are so much fun to bite into. 

Things I like to eat with Orange Marmalade:

On Warm Toast

On Chocolate Cake 

(My nephew: on Peanut Butter and Marmalade Sandwiches)

On Crackers

Baked into Scones

Baked on a Sunday Ham

there are lots of ways that orange marmalade can be used these are just some of my favorites.

If you have other ways you like to use Orange Marmalade, I would LOVE to hear about them! Drop them in the comments below!