Mommy Monday: Herbal Bug Spray 2 Ways

Making herbal bug sprays can be so easy and a great way to use leftover herbs from the garden, mixing and varying the recipe to whatever is on hand.

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Storebought bug sprays are full of harmful chemicals like DEET. Pediatricians recommend avoid using bug sprays that contain DEET as it can cause skin rashes, mucous membrane irritation, hives, dizziness and muscle spasms in very rare cases. There has been some research as to whether or not DEET causes behavioral problems in children. I always recommend researching everything yourself. Be wary of what you put on your body and your children's. And that's why I make my own herbal bug spray.

Sometimes I forgo the witch hazel and work with just a herbal infusion, empowered with a couple Essential Oils plus a tablespoon of white vinegar (which can be kind of stinky at the beginning so I don't always use it), a combination of the two recipes below. Otherwise I try to use witch hazel (see below for brand recommendation).

Another great reason to make this? The witch hazel combined with herbal power can really help relieve bug bite symptoms. Just spritz right on the bug bite if you do get bit!

Herbs are very effective when it comes to deterring bugs. Try these out for safe, kid-friendly bug sprays.

Spritz generously before going outside!

Herbal Bug Spray with Whole Herbs (fresh or dried)
1 cup Boiling water
1/2 c packed fresh herbs, I suggest lavender, rosemary, clove and sage plus you can add thyme, basil, mint
1 cup witch hazel
3 T vegetable glycerin (optional but helps prevent dry skin)
1 T white vinegar (optional but very powerful albeit stinky)

Directions
1. Steep herbs with boiling water and cover for 20 minutes.
2. Strain and add witch hazel, vegetable glycerin and white vinegar (if using).
3. Decanter in spray bottle. This makes just over 2 cups.

Herbal Bug Spray with Essential Oils
1/2 cup scant witch hazel
1/2 c scant purified water
30 drops lavender EO
30 drops Eucalyptus EO (or citronella also works)
30 drops RosemaryEO
10 drops Tea Tree EO
10 drops Clove EO
10 drops Mint EO
2 T vegetable glycerin

Directions
Combine all ingredients in 8 oz spray bottle. (Divide recipe in half for 4 oz bottle).

Other great essential oils to add or substitute are Cedar, Citronella, and Thyme.

I bought the Homesteand Company brand of witch hazel from VitaCost (here's a $10 coupon for your first purchase). It's also available on amazon .You can buy essential oils from Mountain Rose Herbs.

If you prefer to buy a bug spray, I recommend the Quantum Buzz Away. I've never been bit while using this and even felt safe using it while I was pregnant.

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This all being said.... And last but not least, I'm not a doctor. I'm not licensed to diagnose or prescribe. This is for educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease. Use information at your discretion, taking into account medical history.

Nettle Basil Pesto + Pasta & Nectarines (gluten-free, dairy free, egg-free, soy-free)

This has been one of my favorite pesto recipes every since I started stocking my pantry with dried nettle. Nettle hads an extra boost of chlorophyll and minerals to this already tasty concoction.

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I usually make this pesto raw but you can feel free to toast the almonds and pecans for an even richer flavor.

If you're allergic to nuts, you can use a mixture of sunflower, pumpkin, and sesame seeds. Alisa's Garden has a wonderful recipe doing just that HERE (from our week of Green Food).

Pack some in the fridge with a thick layer of olive oil over the top to help preserve it and freeze the rest for delicious pesto all year long!

I've subbed nectarines for the normal tomatoes in my pasta dish. I love the way the refreshing basil and richer nettle mixes with the sweet acidity of nectarines. Also I prefer nectarines over tomatoes as I seem to have a slight sensitivity to them.

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Nettle Basil Pesto
2 c packed fresh basil leaves
1/2 c dried, cut and sifted, nettle leaves
1 c almonds
1/2 c pecans
1/4 t salt
2-4 cloves garlic
Juice of one lemon
1 c olive oil

Combine all ingredients in food processor (except for lemon juice and olive oil). Pulse until nuts are ground finely and greens are completely incorporated. Add lemon juice and oil oil while pulsing. Store in glass jar in refridgerate (or freeze in ice cubes for individual servings).

For the Pasta
Cook gluten-free pasta as directed on package. (I've used quinoa, brown rice, and corn pasta all with great results). Drain. Mix in pesto and extra olive oil if desired. Garnish with diced tomatoes or nectarines.

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Friday Link Love

It's been a while... but you can never have enough love! (With truth, that is).

And before I go on with links, some thoughts to think on:
Discpline your child to transform their heart, not conform. Sometimes we are so focused on conforming or appearing a certain way, we forget what's really going on (motivation)

It's ok to be vulnerable. God does tremendous things when we are vulnerable.

Our culture doesn't quite understand the benefits of pain. There is strength in suffering. 2 Tim 1:8

...Just some thoughts I took away from my bible study class this last week.

Anyways I've been indulging in these dishes the past couple days.

Iced Coconut Chai

Vegan Baked Oatmeal with Banana Ice Cream

Look this next week for another fun summer drink recipe and cheese-less pesto! Also Mommy Monday will be back with something fun.

And if you missed the Interview over at Beginner Beans, click HERE to learn a little bit about the person behind Sweet Roots.

On to some LINK LOVE:

I recently found the Spunky Coconut Blog and tried my hand at making her Grain, Egg, Dairy and Sugar-free donuts. She made Boulder Cream Donuts but I just folded in stewed apples in her butternut squash batter and topped with my own homemade coconut maple butter for "apple fritters". Witty Husband loved them but said they were more like little cakes then donuts. The second time I made them I used steamed carrot puree and cinnamon. Worked like a charm!

Love the idea of making your own SPRINKLES! (From Chocolate Covered Katie) I never buy them but somehow it seems better to make them.

Also  wanting to make my own Enlightened Tahini Sauce at My New Roots. Beautiful images.

Sign up for the Easy Eats Magazine Subscription (there is a FREE option).

Question of the Day:
What are you planning this weekend?

Big Blue Eyes and I are going to Grandma's friday night and then Mommy and Daddy get a date night out with friends saturday. Hope you are all doing well!



Iced Coconut Chai

This is a combination of three different recipes on this blog. It also happens to be a favorite of mine.

A little info about chai and why you should drink it! {posted from my previous post:simple chai}:

"Besides being absolutely delicious, Chai is also a multi-tasker! The Ginger helps to increase circulation and aid in digestion (great for nausea) as well as being detoxifying. Cloves can help relieve stomach or tooth pain and strengthen the immune system, killing intestinal parasites. Cardamom helps relieve gas and can be soothing for bronchial problems. Black Peppercorns has antibacterial properties. Cinnamon also aids digestion when stagnant and can be great for indigestion and cramping (Nursing Mothers be careful of cinnamon as it can be the culprit for acid reflux in little ones). It is also can help fight fungal, bacterial, and parasitic infections. "

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What you'll need for Iced Coconut Chai:

Coconut Milk (or it can be any non-dairy milk - I've also used homemade rice milk and nut milks)
Simple Chai Concentrate (or brew a strong cup of your own chai tea)
Homemade Coconut Extract (see notes below for store-bought)
Handful of Ice

Optional: Honey or Stevia Extract (make your own, recipe HERE)

In a large glass I added one cup coconut milk, 1/2 cup water (or extra milk) and 1/2 cup chai tea concentrate (you won't need the water if not using concentrate). Add 2 teaspoons coconut extract*. Stir. Add handful of ice. VOILA!

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*If using store-bought coconut extract, use only 1/4-1/2 tspn otherwise you will get one coconut-Y drink!

I drank this today while editing two wedding photoshoots. So love this combination!

This has been shared on Allergy FreeWednesday, Wellness Weekends, Lifeologia

Baked Oatmeal (Dairy free, Gluten Free, Egg Free, Nut Free - vegan)

We've been making baked oatmeal for several years. It was inexpensive, easy and a great way to start the morning.

And a quick word to Trina from Beginner Beans before I move on - Thank you for the interview! I enjoyed myself and am so thrilled to be a part of your blog today! Read the interview HERE.

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Originally it started with cinnamon, apples, and lots of cream... now it's vegan-ized and depends on the produce available.

Baked Oatmeal holds a lot of memories. We first indulged in our favorite variety in Oklahoma (mentioned above); our brown L-shaped couch swallowing us as we cuddled and watched TV or Paul studied for his next exam. The next memory comes at another great time in my life - My sister made a lovely version with rice milk found at Veggie Meal Makers for me just after Big Blue Eyes was born. Everything else seemed to bother her tummy (we had not yet found out about casein causing her colic-yness) but this didn't. I was overwhelmed and, I'll admit, depressed (postpartum depression is a real thing, ladies and herbs can help!). It felt like I couldn't do anything but hold my precious baby who was so pained at the time and cooking was the last thing I had on mind, especially in the morning when I was starving. When Alli brought a large pan of baked oatmeal, it saved me for a week. And then in five minutes, I threw the next week's batch together. Oats can also help increase breast milk supply which can be helpful those first couple weeks. This is a great recipe with gentle ingredients to make for new mothers. I know it's what I will be turning to next time someone is in need of a dish.

I slowly forgot about baked oatmeal and what a relief it can be to your schedule and your wallet.

However good things always make their way back around! We stayed at my mother's house this summer and she whipped us up a batch using coconut milk and her farm-fresh eggs. She modeled it after a recipe in Super Natural Every Day by Heidi Swanson.

Heidi Swanson blogs over at 101cookbooks and has three books published. She is a renovator in the kitchen and all of her recipes (although not all gluten or dairy free) and photographs have such love put into them that I can't help but daydream about making each and everyone.

This is my version of baked oatmeal inspired by mother, my sister, and Heidi Swanson's recipe. I love that Heidi put slices of banana underneath the berries which creates this wonderful sort of caramel banana flavor.

Change up the flavors if you like and use different berries or use cut apples or pears for the fruit with double the cinnamon and a dash of nutmeg. I made this for Independence Day and baked blueberries on bottom with raspberries on top - red, white, and blue looked great and would be fun for kids! You can also add chopped nuts or shredded coconut if you like.

Of course, I used whole chia seeds. But you can feel free to use ground chia or ground flaxseeds to substitute.

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Baked Oatmeal with Bananas and Blueberries
2 c oats (gluten-free certified if sensitive)
2 T whole chia seeds (ground flaxseeds also work here)
1 t baking powder (I have to admit I frequently forget this)
1/2 t sea salt
1 1/2 t cinnamon
1 can coconut milk (I've used both light or heavy with success - 400 ml)
1 T vanilla extract
1/3 c maple syrup or 2 T agave nectar or 2 t stevia extract (make your own)
1 1/2 t coconut oil for greasing

1 banana
1 1/2 c berries

1. Preheat oven to 375 degrees.
2. Grease 8x8 ovenproof dish with 1 1/2 t coconut oil
3. In a bowl, mix oats, chia seeds, baking powder, salt, and cinnamon. Add sweetener of choice and vanilla extract while stirring.
4. Slice a banana to cover bottom of dish in layer. Top with one cup of berries and then oatmeal mixture. Pour coconut milk over the top of the oat mixture. (Heidi suggests giving the dish a couple of good thwacks against the counter). Top with remainder of berries.
5. Bake 40 minutes. Let cool 10 before serving. Refridgerate remainder to be eaten cold or reheated the next day. Serve with banana ice cream if you like!

The longer you let this cool, the more it will stick together so don't disheartened if in your eagerness you grab a slab right out of the oven and it falls apart. Mine did too! It still tasted delicious though!

IF you are looking for gluten-free oats, Amazon has a great price on Bob's Red Mill Gluten Free Whole Grain, Rolled Oats, 32-Ounce Bags (Pack of 4). Vitacost also has them (here's a $10 gift coupon).

Shared this recipe on Allergy-Free Wednesday.

A few pictures from the weekend at my Mother's House. Also if you missed it, there's an interview over at Beginner Beans HERE.

Tape Equals Easy Wilderness Fun for Curious Toddlers + Interview

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Yesterday we spent the better part of a good morning outside (before the day got too hot and we needed sunsreen), making wilderness bracelets. I used thick clear (packaging) tape around Big Blue Eye's wrists and then we walked through the neighborhood adhering herbs and flowers to our makeshift bracelets.

Big Blue Eyes really enjoyed this! So I thought I'd share it with all you other parents who have curious toddlers.

Shared this on Lifeologia.

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Plus an interview...

In other news, Trina at Beginner Beans asked to interview me over at her blog! Go HERE to check out some pictures and get to know me a little better plus some advice on photography!

Meadowfoam Sunscreen DIY

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This summer, I've been developing my own recipes for sunscreen. I'm here to share my favorite recipe.

I'm not about to go buy a $30 natural sunscreen (not that there is anything wrong with that - there are some awesome brands out there) or a $7 sunscreen with chemicals that I can't pronounce. I don't feel safe putting those on my little one and myself.

So what's an herbal lady to do?

Why, make her own! That's right, folks! You can do this in the comfort of your home (or my home if you want to come over for tea).

It looks lickable but don't tempt fate. This meadowfoam sunscreen is a wonderful buttery cream that goes on easy and smells divine! Yeah, that's me whipping it up.

Meadowfoam, coconut oil, and shea butter all have a natural UV protection but by adding zinc oxide, we're really in business. This is about SPF 20-30 approximately (it's not an exact science at my house).  Meadowfoam seed oil provides protection against ultra-violet rays. Coconut oil has a natural SPF 4 to 6. Shea butter has a natural SPF have about 5.

Zinc oxide is available from essential depot or Amazon. I buy my coconut oil from vitacost (You can get some for free if you sign up for this $10 gift certificate). My oils came from Mountain Rose Herbs. If you decide to use essential oils, do NOT use citrus oils. These can actually increase your risk of sunburn.

There is some controversy about using zinc oxide in sunscreens and whether or not it leads to cancer. Personally, I strive to be inside between 10 am to 5 pm. In the summer, those seven hours are the harshest for UV rays. Of course, one can't always avoid those times and I prepare myself and my little one with this sunscreen and protective hats. Skin Cancer is real, people. Now I suggest doing your own research and deciding whether or not you decide to use zinc oxide. Gorgeously Green 's Expert Sophia Uliano has some great information in her books Gorgeously Green: 8 Simple Steps to an Earth-Friendly Life and Do It Gorgeously: How to Make Less Toxic, Less Expensive, and More Beautiful Products about what ingredients in skincare to avoid. She also has a lovely sunscreen recipe using sesame oil (which has also natural UV-blocking protection) and zinc oxide in the second book.

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If you decide to opt out on zinc oxide, this cream can still help protect your skin since all the ingredients have a natural UV protection. Just remember to only go outdoors in the morning and evening and buy yourself a brimmed hat!

This all being said.... And last but not least, I'm not a doctor. I'm not licensed to diagnose or prescribe. This is for educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease. Use information at your discretion, taking into account medical history.

I originally made a sunscreen lotion but all of my attempts seperated. This is a cream with no water added and is pretty much foolproof.

Meadowfoam Sunscreen DIY
Ingredients
4 T shea butter
2 T coconut oil
2 T meadowfoam seed oil
4 t zinc oxide powder
10-60 drops essential oil (I just used 10 drops chamomile for an even lovelier scent)*optional

4 oz sterilized dark glass jar
Plus tools to make water bath: thick glass bowl and boiling water

1. Heat several cups of water until boiling. Pour into glass or ceramic bowl.
2. Put dark glass jar upright in the water bath. Add shea butter and coconut oil. Mix with chopstick or knife.
3. Add meadowfoam seed oil. Continue to gently stir.
4. Teaspoon by teaspoon, add zinc oxide powder, stirring with chopstick.
5. Finally add essential oil, stir and pop immediately in fridge. Leave overnight.
6. Take out and apply 20-30 minutes before going out in the sun.

I don't suggest doubling this batch, only halving it (use 2 oz jar) or making as is. When I tried to double it, the batch didn't get cold fast enough and it seperated.

All these ingredients are available from Mountain Rose Herbs except for the zinc oxide. Zinc oxide and shea butter are available from Essential Depot. I buy my coconut oil from VitaCost (here's a $10 gift card on your first purchase - coupon emailed after info is entered).

I buy my herbs and oils from