Paleo Dairy Free Grain Free Cauliflower Pizza Crust

Ingredients:

1 medium head of cauliflower, should yield close to 3 cups once processed.

1/4 tsp sea salt

1/2 tsp dried basil

1/2 tsp oregano

1/2 tsp garlic powder

1-2 tbsp almond meal (Optional I didn't use it)

1 tbsp or more if desired nutritional yeast, Optional

1 tbsp coconut oil

2 eggs

Directions:

1. Place Pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 F.

2. On a cutting board, place a large piece of parchment paper and grease with oil. Wash and dry the cauliflower. Don't get one as big as your head unless you want two pizzas. Cut off the florets, you don't need much stem, just stick with the florets. Pulse in your food processor for 30 seconds, until you get powdery snow like cauliflower. You should end up with about 3 cups cauliflower "snow."

3. Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a tea towel or flour sack and allow to cool a bit. Once cauliflower is cool enough to handle, wrap it up in the towel and ring the water out of it. You want to squeeze out as much as you possibly can. This will ensure a chewy crust instead of a crumbly mess.

4. Dump ringed out cauliflower into a bowl. Now add your spices, almond meal and nutritional yeast if using and add eggs and mix with your hands very well.

5. Once mixed use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thin or thick either.

6. Using a cutting board, slide parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 12 minutes, or until it starts to turn golden brown and the edges crisp up. Remove from oven. Add your toppings (I recommend already cooked toppings, like shredded meat or sauteed veggies) and slide parchment paper with topped pizza back in the hot oven and cook for another 5 minutes until toppings are warm. If you're using cheese you can pop the pizza under the broiler to get the cheese melted fast without burning the crust. Allow to cool for 2 minutes at least. Then using a pizza cutter and a spatula serve up your delicious grain and dairy free cauliflower crust pizza!

To top pizza you can make my awesome pizza sauce (found below) or make your own, and top the pizza with caramelized onions, grilled zucchini and bell pepper, with shredded meat, or like I have done use farm fresh pork bratwurst sliced into pieces. Makes 10-12 inch pizza.

                                                                       My Toppings!

                                                                      Cooked Crust!

                                                                            Topped Pizza!

                                                                              YUMMY!


Pizza Sauce:

6 ounce can of tomato sauce

1 tsp minced garlic

1/2 tsp onion powder

1/4 tsp oregano

1/4 tsp marjoram

1/4 tsp basil

1/4 tsp pepper

sea salt to taste

Mix everything in a mixing bowl and let set in the fridge 30 minutes before using!

Keto Egg Salad (Soy Free)

This Primal Egg salad is made using a Mayo that uses Avocado Oil and all natural primal ingredients. You can find this at Wholefoods, a Farmer's Market or a Smiths Market Place in their Organic section. It's super delicious and taste even better than classic soy based mayo! This jar will run you about $10.00 or so but well worth the price.

Ingredients:

8 Large Free Range Eggs

2 Celery Stalks

1 Red Bell pepper

2 Green Onion Stalks (Tops Only)

1 Tsp Yellow Mustard

2/3 Cup Mayonnaise

Optional* Salt and Paprika

Directions:

1. Boil Eggs. Place eggs in the bottom of a pot and fill with cold water. Bring the water to a roiling boil and turn off the burner. Cover with a lid and let the eggs sit for 15 mins over the still hot burner. Remove eggs and run cold water over them and allow to cool before peeling.

2. Chop celery, green onions and bell pepper.

3. Slice boiled eggs in half and spoon yolks into a bowl and chop the whites and set aside.

4. Add mayo and mustard to the yolks and mix well with a spoon.

5. Stir in chopped whites, bell pepper, celery and green onion. Can top with Paprika and Salt to taste if desired.

This recipe can be used without veggies or feel free to mix in different veggies to your liking. With or without veggies this is a low carb, Keto friendly delicious meal! 

Keto Italian Meatloaf

Ingredients:

1 egg, beaten

1 (8 ounce) can tomato sauce, divided

1 small onion, chopped

1 sweet bell pepper, chopped

1 tsp dried oregano, divided

1 tsp sea salt

1/8 tsp pepper

1 ½ pounds ground grass-fed beef

½ cup shredded mozzarella cheese

2 tbsp grated Parmesan cheese

Directions:

1. Preheat oven to 350 degrees F. In a bowl, combine the egg, half of the tomato sauce, onion and bell pepper, ½ tsp oregano, salt and pepper. Add beef; mix well.
2. Place meat mixture into a meatloaf pan, add mozzarella cheese and place in preheated oven.
3. In a small bowl combine remaining tomato sauce and oregano, set aside.

Cook meatloaf for 1 hour and 15 minutes. The last 15 minutes pour on reserved tomato sauce.

Bison Stew

Ingredients:

1 1/4 lb Bison stew meat (or trimmed bison chuck roast, cubed 1 inch)

8 oz whole mushrooms, quartered

6 oz celery root, peeled and cubed into 3/4 inch pieces

4 oz pearl onions, trimmed and peeled

3 ribs celery, sliced

3 oz carrots, sliced

2 garlic cloves, sliced

2 Tbsp tomato paste

2 Tbsp avocado oil, or ghee

5 cups homemade bone broth (or store-bought bone broth)

1 large bay leaf

1/2 tsp dried thyme

salt and pepper to taste

Directions:

1. Let stew meat sit out till it reaches room temp. This makes for more tender meat as searing cold meat puts it into shock and causes the meat to contract and tighten. While meat is reaching room temp quarter the mushrooms and set aside. Wash and chop vegetables, including the garlic, putting them together in a bowl for later. If using chuck roast trim excess fat off and cut the roast into 1-inch cubes. Thoroughly mix two teaspoons of oil, or ghee into the bison.

2. Place a heavy-bottomed pot on the stove over medium heat and add the rest of the oil, or ghee, and when it's hot swirl it to coat the bottom of the pot. Add the mushrooms and stir to coat. Do not disturb them for two minutes. Stir and let them cook for two minutes more. Remove the mushrooms from the pot and add them to the other vegetables.

3. Brown the bison in the pot in batches, adding more oil, or ghee as needed. Place all of the bison into the pot and stir in the bay leaf, thyme, and tomato paste making sure to coat the bison. Let it cook for less than a minute, then slowly add 1 cup of broth while scraping up the browned bits from the bottom of the pot. Add the rest of the broth and bring the stew up to a simmer. Cover and reduce the heat to low and simmer gently for 1 1/2 hours.

4. Insert a fork into a piece of meat to check for tenderness, it should meet little to no resistance. If it's tough, let it cook another 20 minutes. When tender, add vegetables and turn up the heat until it reaches a simmer again and turn down the heat and let it simmer on low uncovered for 40 minutes to an hour, or until the vegetables are tender. Add salt and pepper to taste.

Shepherd's Pie with Sweet Potato Mash

Ingredients:

2 sweet potatoes or yams

4 carrots

1 celery stalk

1 yellow onion

4 slices of bacon

3 Tbsp butter, ghee, or avocado oil

Ground nutmeg

2 Tbsp avocado oil

2 bay leaves

1 lb ground lamb

1 can diced tomatoes, with juice

1 cup chicken stock or broth

3 sprigs fresh thyme

1 sprig fresh rosemary

Salt and pepper

Directions:

1. Assemble, prepare, and measure ingredients. Peel and cube sweet potatoes or yams. Chop carrots. Chop celery. Dice onion. Slice bacon into batons.

2. Bring a large saucepan of salted water to a boil over high heat, add potatoes or yams, and cook for 15 minutes, or until tender. Drain and mash with butter or ghee and a pinch of ground nutmeg.

3. While sweet potatoes/yams are cooking, warm oil in a skillet over medium heat. Add carrots, celery, onion, and bay leaves and cook 8-10 minutes, or until onions are translucent and carrots are tender. Add bacon and fry for 5 minutes, or until it has rendered most of its fat but isn't dark brown. Add lamb and cook, stirring occasionally, until nicely browned, about 10 minutes. Add tomatoes with their juice, chicken stock/broth, thyme, and rosemary and bring to a boil. Turn down heat to low and simmer, uncovered, for 20 minutes, or until liquid has reduced by half. Remove and discard bay leaves, thyme, and rosemary. Season with salt and pepper.

4. Preheat oven to 400 F. Pour the lamb mixture into a 13- x 9-inch baking dish and spread sweet potatoes/yams in an even layer over the top. Bake for 25-30 minutes, until bubbling and browned in places.

5. To serve, cut into big squares and place on individual plates. Enjoy!

Mediterranean One-Pan Chicken and Vegetables

Ingredients:

2 small zucchinis

1 yellow onion

1 head garlic

1/2 pound of your favorite olives

1 bunch fresh basil

2 Tbsp avocado oil, divided

1/2 lb bacon or sliced pancetta

8 skin-on, bone-in chicken thighs, and legs (4 of each)

1 lb grape tomatoes

a small handful dried bird's eye chilies

Salt and pepper

Directions:

1. Preheat oven to 350 F. Assemble, prepare, and measure ingredients. Slice zucchini thickly into rounds about 1/2 inch thick. Cut onion into eight wedges. Separate garlic cloves from their bulb. Discard garlic peel and smash. Roughly chop basil leaves.

2. Place bacon (or pancetta) in roasting pan and cook over medium-low heat for 10 minutes. Transfer bacon (or pancetta) to plate to drain.

3. Place zucchini, onions, olives, basil, chicken, tomatoes, and chilies in a pan. Drizzle with the 2 tablespoons of avocado oil and season with salt and pepper. Toss everything together to coat well. Shake pan to settle ingredients into a (mostly) single layer. Roast, undisturbed, for 30 minutes.

4. Place bacon (or pancetta) over the top of the other ingredients and cook for another 15-20 minutes, or until juices run clear when chicken is pierced close to the bone.

5. Feel free to discard the dried chilies before serving if desired. Serve chicken with vegetables and bacon (or pancetta), spooning over some pan juices, if you like. Pair with mashed cauliflower to finish off this great dish!

Paleo Steak Fajitas

Ingredients:

2 lb skirt, flank, sirloin, or hanger steak sliced into 1/2 inch strips

1 Tbsp avocado oil

1 small onion, sliced

1 bell pepper, sliced

1 1/2 tsp seasoned salt

1/2 tsp paprika

1 1/2 tsp cumin

1 1/2 tsp oregano

1 tsp chili powder

2 garlic cloves, minced

1 head of butter leaf lettuce, root removed, washed and dried

Directions:

1. In a bowl combine all ingredients. If you have the time, let the beef marinate in the fridge for up to 4 hours.

2. Heat a large skillet with avocado oil and cook everything until the beef strips are cooked through and the veggies are tender. Serve it on top of butter leaf lettuce and top with whatever toppings you desire.

Scallops with Bacon

Ingredients:

2 lbs grape tomatoes

1 garlic clove

2 dried red chilies

1 lemon

4 Tbsp avocado oil, divided

8 slices of bacon (can also use pancetta or prosciutto)

16 sea scallops

Salt and pepper

Directions:

1. Preheat oven to 475 F. Assemble, prepare and measure ingredients. Halve tomatoes. Mince garlic. Crumble dried chilies. Juice lemon.

2. Scatter tomatoes on a baking sheet, drizzle with 1 tablespoon of oil, season with salt and pepper, and roast for 10 minutes. Push tomatoes to one side of the baking sheet and arrange bacon slices in a single layer on the other side. Roast for a further 10 minutes to crisp bacon. If you like your bacon more well done continue to crisp to your liking. Remove from the oven and set aside.

3. In a skillet over medium-high heat, heat 1 tablespoon of oil. Add garlic and chilies. Saute for one 1 minute. Remove from skillet and set aside.

4. In the same skillet add another tablespoon of oil. Season scallops with salt and pepper, add to skillet, and sear for 2 minutes, undisturbed, until burnished golden brown. Turn scallops over and cook for another 2 minutes.

5. To serve, arrange tomatoes, two slices of bacon on each of four individual plates. Top each one with four scallops. Sprinkle with lemon juice and a little more oil and season with salt and pepper. Pair this dish with some roasted asparagus.

Salmon Cakes with Beurre Blanc

Ingredients: 

Salmone Cakes

1/2 red bell pepper halved lengthwise, discard stem and seeds

2 green onions

1/2 bunch flat-leaf parsley

2 eggs

2 cans pink or red salmon (each can 7 1/2 oz/212 g)

1 cup almond flour

2 tsp Dijon mustard

1 Tbsp melted butter or ghee

Avocado oil, for frying

Salt and pepper

Beurre Blanc

1 Tbsp shallot, finely chopped

1/2 cup butter or ghee

2 Tbsp dry white wine or white cooking wine

2 Tbsp white wine vinegar

2 Tbsp full-fat cream (Non-dairy option, full-fat coconut milk)

Finley ground white pepper

Salt

Directions:

1. Preheat oven to 400 F. Assemble, prepare and measure ingredients. Coarsely chop green onions. Coarsely chop parsley. Whisk eggs in a small mixing bowl until combined. Drain cans of salmon. Cube 1/2 cup butter, or measure 1/2 cup ghee.

2. Pace bell pepper skin-side up on a baking sheet and roast for 30 minutes, or until the skin begins to shrivel and blacken slightly. Remove from oven, allow to cool slightly, and then dice it.

3. Combine diced bell pepper, green onions, parsley, eggs, almond flour, mustard, and 1 tablespoon melted butter/ghee in a mixing bowl. Use a fork to gently but thoroughly incorporate the salmon. Form mixture into four patties, set on a plate, and refrigerate, uncovered, while you make the beurre blanc.

4. For the beurre blanc, combine shallot, wine, and vinegar in a small saucepan and bring to a boil over medium and cook until barley any liquid remains 5-7 minutes. Stir in cream and pinch of white pepper and cook for 1 minute. Add butter/ghee, 1-2 cubes at a time, whisking continuously and waiting until butter is nearly melted before adding more. Once all butter is added and the mixture is completely liquefied, remove the saucepan from heat. Season sauce with salt, then strain through a fine-mesh sieve into a small bowl. Discard residual solids.

5. For the salmon cakes, heat oil in a large, heavy skillet over medium-high heat. Cook for 4 minutes, then turn over and cook for a further 3 minutes.

6. To serve, place a salmon cake on each of four individual plates and drizzle with beurre blanc. Cakes pair well with roasted veggies. Enjoy.

DIY Natural Shampoo

Ingredients: 

1/2 Cup Coconut milk. Fresh or canned. (If you buy canned make sure the only ingredients are water and coconut, no added fillers.)

1/2 Cup Dr. Bronner's Baby Unscented Castile Soap

1 tsp Natural Vitamin E-Oil. (Make sure the only ingredients are Vitamin E and Olive Oil, no added fillers.)

10 Drops of Lavender Essential Oil

10 Drops Rosemary Essential Oil

Mix all ingredients into a shampoo bottle or a foaming soap dispenser. You can add 1/4 cup of distilled water if using a foaming dispenser. Shake before every use.

The life of the shampoo is about 3-4 weeks, no need to refrigerate.

As for a conditioner for after shampoo: I like to use raw Apple Cider Vinegar as an after rinse that balances the PH of the scalp and helps soften the hair. I simply pour the ACV into a spray bottle and spray my scalp and spray all the way to the ends and massage into my scalp and hair. Let sit for about 2-3 mins and rinse well. That's it! 

Mexican Style Cauliflower Rice

Ingredients:

3 cups cauliflower florets (stems removed and washed)

1 tablespoon butter

1 small onion, finely chopped

3 Garlic Cloves, minced

1 jalapeno, finely chopped

2 medium tomatoes, finely chopped

3/4 cup diced bell peppers

1 small zucchini

1 tsp Cumin Powder

1/2 tsp Paprika Powder

1 tbsp chopped Cilantro

Salt to taste

For garnish, sliced avocados, jalapenos, more cilantro, dollop of sour cream and lime juice.

Directions:

1. Add cauliflower florets to a food processor or chopper and pulse till cauliflower resembles small bits like rice. Don't process too long or it will become mushy. Set aside.

2. Heat butter in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till onion is translucent and the garlic is fragrant.

3. Add tomatoes, cumin powder, paprika powder, cilantro and salt to taste to pan. Cook the tomatoes for a few minutes till they soften. Add the diced bell peppers, zucchini and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it's tender.

4. Top with your favorite toppings and serve hot.

Cinnamon Butter Fat Bombs

Ingredients:

1 Pound Salted Grass Fed Butter (Can use unsalted)

1/4 Raw Honey (or 1 tablespoon honey and 20 drops liquid stevia)

1 tbsp ground cinnamon

1 1/2 tsp vanilla extract

Sea salt to taste if you're using unsalted butter

Directions:

1. Allow butter to soften on your counter until it is slightly squishy.

2. Add butter, cinnamon, honey/stevia and vanilla to your food processor. Process for a couple of minutes to mix ingredients and achieve slightly whipped taste. Be sure to scrape down the sides as you process.

3. Spoon the butter mixture into silicone molds or drop heaping tablespoon fulls onto parchment lined cookie sheet and freeze for an hour or so. Then remove from the molds or parchment paper and store in a container and keep it in your freezer.

Makes approx. 30 pieces if dolloped into tablespoon sized shapes or if your candy molds are about a tablespoon worth.

Keto Strawberry Cheesecake Fat Bombs

Ingredients:

8 oz Organic Cream Cheese

5 Tbsp Grass Fed Butter

1 Tbsp Vanilla Extract

2/3 Cup Strawberries (Fresh or Frozen)

2 Tbsp Powdered Erythritol or 10-15 Drops Liquid Stevia


Directions:

1. Cut cream cheese and butter into small pieces and place into a small mixing bowl. Leave at room temperature for 30-60 minutes until softened. Do not microwave the butter or cream cheese the mixture needs to stay firm.

2. If using fresh strawberries hule and rinse them and place into a bowl and mash with a fork. If using frozen strawberries let them thaw till softened and mash with a fork.

3. Add the powdered erythritol (or stevia), vanilla extract and mix well. Add the mixture to the bowl with softened butter and cream cheese.

4. Use a hand whisk or food processor and mix until well combined.

5. Line a cookie sheet with parchment paper and drop heaping tablespoons full spaced apart onto parchment paper and place in the freezer for 2 hours or until set.

6. Once set place into a container with a lid and keep in the freezer and enjoy!

Feel free to put this mixture into a cupcake pan or candy molds for fun shapes!

Eggplant Bacon Alfredo

Ingredients:

1 pound Nitrite and Nitrate Free Bacon

1 1/2 pounds Eggplant

1 cup Heavy Cream (Kalona is the brand I prefer as it's all natural can be found at wholefoods or a farmers market)

2 tablespoon grass fed butter

2 gloves garlic, minced or crushed

1 tablespoon white cooking wine

1 tablespoon fresh lemon juice

1 cup Parmesan cheese, shredded

Directions:

1. Chop bacon and fry over medium heat in a large saute pan or large electric skillet.

2. When the bacon is crisp remove it from the pan and let drain on paper towels. Save all of the bacon grease and leave it in the pan.

3. Peel and juilenne eggplant. (Pictured below for reference.) Cook the eggplant in the saved bacon grease until it softens.

4. As the eggplant cooks it will soak up all the bacon grease. Now add the butter in the center of the pan and let melt and stir the eggplant noodles so they become coated with the melted butter. Now add your crushed garlic and stir.

5. Pour in the cup of heavy cream. Add the white cooking wine and lemon juice and stir.

6. Add the cup of shredded Parmesan cheese and stir. Mix in about half the bacon.

7. Serve with remaining bacon sprinkled on top.

Creamy Avocado Cheese Dip

Ingredients:

2 Large Avocados

10 oz Pepper Jack cheese or Monterey Jack. I prefer the Pepper Jack for an added kick and extra flavor.

16 oz Fresh Goat Cheese

1/2 Tbsp Minced Garlic

1 tsp Onion Powder

Pork Rinds for dipping. Preferably fried in their own fat.

Directions:

1. Remove skin and seed from the avocados. Shred the Pepper Jack cheese and place avocados, shredded cheese and goat cheese in a food processor.

2. Process until well combined and creamy.

3. Stop the processor and stir down any mixture on the sides of the bowl, then add the minced garlic and onion powder and process until well combined.

4. Serve with pork rinds or make your own veggie chips to dip. Enjoy!

Easy Delicious Queso Dip

Ingredients:

2 Cups shredded cheese of your choice. (Cheddar, Monterey Jack, Pepper Jack, or a mixed blend.)

1 8oz Cream cheese package

1/2 Cup of Milk or Half and Half

1/4 tsp sea salt

1/4 tsp Cayenne Pepper

1 tsp Paprika

1 1/2 tsp Chili Powder

1 tsp Cumin

Directions:

1. In a medium sauce pan melt cream cheese over low-medium heat, stirring frequently.

2. Once cream cheese is mostly liquid add milk or half and half and stir till smooth.

3. Add the sea salt, cayenne, paprika, chili powder, and cumin and stir to incorporate.

4. Add the 2 cups of shredded cheese and stir well till melted. Add additional milk or half and half to thin the queso if desired. Serve hot and enjoy!

DIY Natural Foaming Facial Cleanser

A natural and gentle skincare product that can help clear your skin of acne and impurities without the harsh chemicals of store bought skincare products.

This foaming facial cleanser includes ingredients that help clarify and tone the skin, as well as ingredients that are extra-gentle and help maintain skin's natural balance.

Ingredients:

1 cup filtered or previously boiled (now very warm, not hot!) water.

1/4 cup liquid Castile soap: an all-natural, extremely concentrated soap made from 100% plant oils. You can find this soap at Wholefoods or at a Smiths Marketplace where they sell natural and organic products.

2 Tablespoons raw honey: a wonderful antibacterial that helps gently eliminate breakout-causing bacteria, and also helps calm the skin. Raw honey can be found at wholefoods or a local farmers market, it can also be found here if all else fails.

5 tsp Jojoba Oil (Jojoba oil moisturizes and has a moderately low comedogenic rating, i.e. is not likely to clog pores.)

1 Tablespoon tea tree oil: another great, all-natural antibacterial, antimicrobial, and antifungal that will not only help kill acne causing bacteria on the skin, but also help preserve the wash.

15 drops lemon essential oil: a natural, concentrated antibacterial that will help preserve the wash and help eliminate acne-causing bacteria from the skin. You can find it at wholefoods or online.

10 drops rosemary essential oil: another great all-natural antibacterial.

Directions:

1. Add the ingredients in the order listed (if you add the soap before the water, it will become a sudsy explosion.)

2. Stir the mixture gently, mixing everything together. The castile soap and honey will cause the mixture to look cloudy. The honey will dissolve pretty quick in the warm water, which I suggest over room temp or cold water. 

3. Put the mixture into your foaming soap dispenser and your face-wash is complete. I got my foaming soap dispenser from Bed Bath and Beyond for $15.00. You can also purchase one online.

2-3 pumps is all you need as the castile soap is very concentrated. Use once or twice daily. Discard the contents after a month or if you notice any unfavorable changes. The mixture will separate, so give it a little shake before each use.

My facial toner is also great paired with this facial wash. Apply after washing your face.

DIY Natural Facial Toner

Skin is naturally acidic, but many skin care products are more on the alkaline side. A quality toner can help restore natural skin pH. Facial toners can also help shrink pores and balance oil production.

When used under makeup, toners can provide a protective barrier on the skin to prevent impurities from makeup from penetrating skin.

Witch hazel, an extract from the leaves and bark of the Hamamelis virginiana shrub, has a long history of use, especially in skin care. It has also been used over the years as a natural remedy for hemorrhoids, burns and other skin irritation.

Witch hazel is naturally anti-inflammatory and antimicrobial, making it excellent for helping reduce the appearance of acne, redness and skin irritation. It helps lock in moisture, making it a good choice for oily and dry skin, and is high in tannins that reduce the appearance of fine lines.

Vitamin C helps tighten the skin and maintain the natural pH, many high end skin products (that cost hundreds of times as much as this homemade toner) use vitamin C (often synthetic) for this purpose, vitamin C is also important internally, but tropical Vitamin C provides much more skin benefits.

Make in Small Batches...

This recipe makes a small amount of toner, and this is important. Though you could easily double the recipe, it wouldn't be as effective.

Vitamin C breaks down over time. I only make as much as I need for about a week or less. Keep away from sunlight and heat.

Ingredients:

1/4 tsp natural Vitamin C Powder 
2 Tablespoons witch hazel extract
2 oz amber or dark blue bottle with dropper.

Instructions:

1. Combine all ingredients in a small bowl.

2. Shake or stir to incorporate. pour into the dropper bottle.

3. Use after washing face each day. The mixture tends to separate so give the bottle a good shake before each use. Apply 2-3 drops to a cloth or cotton pad and wipe over face gently.

DIY Homemade Natural Sunscreen

Most sunscreens contain toxic ingredients or endocrine disrupting chemicals that in many cases may actually promote skin cancer growth and free radical production in the body. In the years since sunscreen use began, skin cancer rates have actually risen, and a 2007 document from the FDA stated that: "The FDA is not aware of data demonstrating that sunscreen use alone helps prevent skin cancer," Many reports show that most sunscreens actually raise skin cancer risk.

Even natural, commercially available sunscreens often have toxic ingredients. People these days are Vitamin D deficient and the lack of sun exposure is a much bigger problem than too much exposure. Vitamin D deficiency has been linked to many types of cancers including the most deadly types of breast cancer.

Many of the ingredients in this recipe have a natural SPF. The finished product has around 15-35 SPF, depending on how much of the higher SPF ingredients you use. I find the exact recipe I make to be just right for my fair skin. It is water resistant for about 80 mins, but be sure to reapply after sweating, getting wet and/or toweling off.

SPF Content per ingredient:

Almond Oil - SPF around 5

Coconut Oil - SPF 4-6

Zinc Oxide - SPF 2-20 depending on how much used

Red Raspberry Seed Oil - SPF 25-50

Carrot Seed Oil - SPF 35-40

Shea Butter - SPF 4-6

Homemade Sunscreen Ingredients: 

1/2 cup Organic Almond Oil

1/4 cup Organic Coconut Oil

1/4 cup Organic Beeswax

2 Tablespoons Zinc Oxide (Here is a non-nano version that wont be absorbed in the skin. Be careful not to inhale the powder.)

Up to 1 tsp Red Raspberry Seed Oil

Up to 1 tsp Carrot Seed Oil

2 Tablespoons Raw Shea Butter

Optional: Essential Oils, Vanilla Extract or other natural extracts to suit your preference.

Instructions: 

1. Combine ingredients except zinc oxide in a pint sized or larger glass jar, like a mason jar.

2. Fill a medium saucepan with a couple inches of water and place over medium heat.

3. Put a lid on the jar loosely and place in the pan with the water.

4. As the water heats, the ingredients in the jar will start to melt. Stir occasionally to incorporate. When all the ingredients are completely melted, add the zinc oxide, stir well and pour into whatever jar or tin you will use for storage.

5. Small mason jars are great for this. It will not pump well in a lotion pump.

6. Stir a few times while it cools to make sure zinc oxide is incorporated. Use as you would regular sunscreen. Best if used within six months. Store in a cool dry place.

Homemade Taco Seasoning

Ingredients:

2 Tbsp Chili powder

5 tsp paprika 

4 1/2 tsp ground cumin

3 tsp onion powder

2 tsp sea salt

2 1/2 tsp garlic powder

1/8 tsp cayenne pepper

Additional Ingredients:

1 pound grass fed ground beef, or bison.

12 Organic Blue Corn Taco Shells

Butter leaf lettuce chopped

Organic Colby Jack cheese freshly shredded.

3/4 cup water, if using bison. (Bison is less greasier than beef so add water to help mix the seasoning throughout the meat, or if you like to drain your beef of its juices add the water in place of the missing liquid.)

Directions:

1. In a bowl, combine the first seven ingredients. Store in an airtight container in a cool dry place for up to 6 months. 

2. In a large skillet, cook beef or bison over medium heat until no longer pink, drain if desired and add water. Add 8 tsp seasoning mix. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. 

3. Fill taco shells with meat, lettuce and cheese and enjoy.