Wine facial for wrinkle-smoothing

1/4 cup of wine
1/4 cup kaolin clay
2 T grapeseed oil
1 T organic oat flour


Combine all the ingredients.  Apply to the face, neck, and décolletage.  Rinse with warm water after 10 minutes.


What works:  Resveratrol, a powerful antioxidant found primarily in red wine may help to repair the damage caused by sun exposure that can lead to wrinkles and sagging.  Kaolin clay draws out impurities and the grapeseed oil moisturizes and hydrates.  The oat flour gently exfoliates.


Warning:  Dogs and cats like to lick the food off of your face because it smells delicious.  Put the animal in the garage while you do this facial.  Ha ha!  I couldn't keep them off of me ;o)  Enjoy!

Green Beans with lemon Vinaigrette

I made this for Easter and it makes the green beans light and wonderful.  Tastes like Spring!

Green Beans with Lemon-Mustard Vinaigrette

Serves 4 as a side dish

2 pounds green beans, washed and trimmed

1 tbsp Dijon mustard

1/4 cup fresh lemon juice

1/3 cup olive oil

1 tsp lemon zest

salt and pepper

Steam Green Beans over boiling water so they are bright green but not soft.  Should be crunchy when eating them.

In a bowl, whisk together the mustard, lemon juice, olive oil, lemon zest and a pinch of salt and pepper.  If it is needed, season with more salt and pepper.

Toss the green beans with the dressing and serve.

At Christmastime I trade the green beans for Asparagus.  Then wrap the asparagus in strings of lemon.  Both recipes are wonderful.  Enjoy!

New Year Quote for 2014

Every man should be born again on the first day of January.  Start with a fresh page.  Take up one hole more in the buckle if necessary, or let down one, according to circumstances; but on the first of January let every man gird himself once more, with his face to the front, and take no interest in the things that were and are past.  ~Henry Ward Beecher

Lemon Poppy Dessert

I just made this recipe for Easter and it is light and delicious.  A perfect compliment to a full stomach!

3/4 cup egg whites (or the whites from 7-8 eggs), at room temperature 

1 teaspoon vinegar

A dash of salt

1 1/4 cups sugar

1 1/2 cups heavy whipping cream

1/4 cup powdered sugar 

1/4 teaspoon salt

1 12-ounce jar lemon curd

2 tablespoons poppy seeds, plus more for garnish  

Lemon slices, for garnish 

Raspberries, for garnish 

PREPARATION

Preheat oven to 250°F. 

Make the meringue layers: Put egg whites and vinegar into the bowl of a stand mixer. With the whisk attachment, whip egg whites until they begin to form stiff peaks (about 6-8 minutes). Once the egg whites are stiff, add the salt and gradually add the sugar until all the sugar is added and the whites are stiff and shiny. Put the meringue into a piping bag. 

Line a sheet tray with parchment paper. Measure the bottom of your trifle dash so you know how large to make your meringue layers. With a pencil, trace three of the appropriate size disks onto the parchment paper. Pipe the meringue into the disks, about 1 inch thick, being very careful not to pipe outside the lines. If you have leftover meringue, pipe a few dollops for decoration. 

Bake the meringues in the oven for 2 hours or until the meringues are dry on top. Turn the oven off and leave the meringues in the oven until completely cool. You can also leave them in overnight to ensure dryness. 

Make the lemon poppy cream: In a stand mixer, whip the heavy cream until it forms soft peaks, about 3 minutes. Add powdered sugar and salt, and whip a little more just to incorporate. Remove the bowl from the mixer and fold the lemon curd into the whipped cream using a large rubber spatula. Add the poppy seeds. 

In large trifle dish or glass bowl, build the trifle: (Tip: to make the layering easier, place the lemon curd into piping bags.) Place one of the meringue layers into the bottom of the dish and pipe the lemon cream on top. Repeat twice, ending with lemon cream on top.   

Place the trifle in fridge for a few hours or overnight. 

Just before serving, sprinkle with a little more poppy seeds and decorate with a few slices of lemon. 

I also topped it with mixed berries like Blueberries, Strawberries, Raspberries and Blackberries.

All natural cleaners

Disinfectants
Use 1/4 c borax in 1/2 gallon of water.
To inhibit mold or mildew, do not rinse off borax solution.  Keep surfaces clean and dry.

Floor Cleaners
Vinyl Floors - 1/2 c vinegar or 1/4 c borax with 1 gallon of water.
Wood Floors - Damp mop with mild vegetable oil soap, such as castile soap or Murphy oil soap.

Mildew Cleaner
Scrub with baking soda, borax, or vinegar, for mold inhibition, wash with baking soda or borax solution.  Do not rinse.

Toilet Bowl Cleaner
Pour 1 c vinegar into bowl.  Toss in a handful of baking soda.  This mixture will foam.  Vinegar will clean hard water lime deposits if left standing awhile.  Scrub.

Tile/Tub/Sink Cleaner
Scour with baking soda or borax solution and a good stiff brush.

Italian Bread Dip

Italian Bread Dip

¼ cup olive oil

1-3 tablespoons balsamic vinegar to taste

½ teaspoon Italian seasoning

1 tablespoon Parmesan cheese (optional)

1-3 drops dōTERRA Oregano essential oil (start with a toothpick and progress toward drops for desired flavor)

Directions:

1. Gently mix together all ingredients in a bowl large enough to dip into.

2. Dip favorite Italian style bread into bowl and enjoy.

Visit www.simplepleasure.biz for your essential oil needs.

Mulled Wine with Therapeutic Grade Essential Oils

Mulled Wine with Therapeutic Grade Essential Oils

4 cups of red wine

 cinnamon 1 drop

 clove 1 drop

 orange 2 drops

 mandarin 2 drops

 Blend together in 2 tablespoons of honey

 Slowly heat the red wine and add the flavored honey and stir well before you take it off the heat. When the wine starts to bubble it is time to take it off.

Visit www.simplepleasure.biz for your essential oils.