Wonderful Bug Spray

This recipe is from Wellness Momma

Homemade Bug Spray Ingredients

• 30 drops geranium essential oil
• 30 drops citronella essential oil
• 20 drops lemon eucalyptus essential oil
• 20 drops lavender essential oil
• 10 drops rosemary essential oil
• 1 TBSP vodka or rubbing alcohol
• ½ cup natural witch hazel
• ½ cup water (or vinegar)
• 1 tsp vegetable glycerin (optional)

Homemade Bug Spray Instructions

1. Place essential oils in a glass spray bottle. Add vodka or alcohol and shake well to combine.
2. Pour in witch hazel and shake to combine.
3. Add ½ tsp vegetable glycerin if using. This is not necessary but helps everything stay combined.
4. Add water and shake again. Shake before each use as the oils and water will naturally separate some over time.

Homemade Hoisin Sauce from Dr. Mercola

How to Make Gluten-Free Hoisin Sauce

Traditional hoisin sauce generally contains sugar, but this can have negative effects on your health when used in your cooking. If you want to savor the taste of this condiment without the dangers of sugar, try this homemade hoisin sauce recipe, which uses all-natural ingredients:7

Gluten-Free Hoisin Sauce

Cook time: 5 minutes

Ingredients

• Juice of an orange (remove the pits)
• 2 tablespoons almond butter
• 1 tablespoon garlic, grated
• 1 tablespoon ginger, grated
• 1 tablespoon apple cider vinegar or white vinegar
• 1 tablespoon raw honey
• 5 tablespoons gluten-free soy sauce
• 1/2 tablespoon Chinese five-spice powder
• 1 teaspoon sesame oil
• 1/2 teaspoon chili flakes
• 1 teaspoon tomato paste

Procedure

1. Add all ingredients in a saucepan over medium heat.
2. Bring ingredients to a boil, then turn the heat down to very low.
3. Whisk and simmer gently for five minutes, stirring frequently to prevent the sauce from sticking to the pan.
4. Set aside in a ramekin. Leftovers can last up to two weeks when stored in an airtight container.

Vegan Potato Salad

Vegan Whole Food Plant Based Potato Salad

Ingredients:
2.5 lbs red potatoes, sliced and cooked manually in the instant pot for 3 minutes
1 red onion diced
4 stalks celery diced
1/4 cup sweet pickle relish
2 TBS dried dill
Place in a large bowl. stir in cashew mayo

Cashew Mayo
1 cup cashews, soaked 2+ hours, rinsed and drained
1/2 cup water
3-4 garlic cloves
2 TBS apple cider vinegar
1 TBS lemon juice
1/2 tsp salt
1/2 tsp pepper
1 TBS honey mustard
1 TBS Dijon mustard
Place in a high speed blender and blend until smooth