We all want the best for our beloved pets! From providing nutritious food and exercise, to bathing, grooming and vaccinating; all good pet owners like to make sure their furry friends have everything they need to stay happy and healthy. So what about using essential oils on or near your pets?
With Mother’s day just around the corner, I wanted to dedicate an EverEscents blog to my wonderful Mum, Kaye!
A Mothers role never really ends; it just changes as your kids grow up. As a 38 year old I am still constantly learning things from my amazing Mum. She has been my source of information and inspiration for many years and has certainly had a large influence on the direction that my life has taken.
Many people are wondering what Easter actually means, as the true meaning of Easter has been lost. Some say the word Easter is derived from Eostre (also known as Ostara), an ancient Anglo-Saxon Goddess. She symbolized the rebirth of the day at dawn and the rebirth of life in the spring. The arrival of spring was celebrated all over the world long before the religious meaning became associated with Easter.
Green smoothies have so many amazing health benefits! The ingredients can include; spinach, lettuce, kale, and collard greens; for the more advanced green smoothie drinker you can also add; parsley, dandelion greens, watercress — really any leafy green veggie your palate can handle! Bananas, apples, pears, avocado, and mango are great companions in these beverages and by drinking these smoothies your body will absorb all the wonderful nutrients that these foods have to offer.
See a list below of all the benefits that drinking a green smoothie provide!
50 grams melted butter or melted organic coconut oil or macadamia oil
4 organic eggs
1 teaspoon bicarb soda
1 teaspoon chinese 5 spice
pinch of salt
Coconut Citrus Frosting
2 cup organic desiccated coconut
80 grams butter or organic coconut oil
4 tablespoons organic honey or maple syrup
100 grams melted butter or organic coconut oil
Preheat your oven to 175 degrees Celcius or 350 degrees Fahrenheit. Line a square 20x20cm cake tin with baking paper.
In your blender or food processor chop the carrots and orange until very fine, add the remaining ingredients, mix well, spoon into the prepared pan and level the top. Bake for 35 minutes, cover with foil and bake for an additional 5 minutes. The cake should be golden on top and an inserted skewer will come out cleanly.
Allow cake to cool in pan before gently flipping onto a cooling rack.
To make the frosting blend the first three ingredients at high speed until very well combined, mix in the melted butter or coconut oil. Spread the frosting over the cooled cake. Enjoy.
1 1/2 cups organic cashews
1/2 cup organic desiccated coconut (finely shredded dried coconut)
Pinch of salt
2 well heaped tablespoons of organic honey
1/2 teaspoon organic peppermint oil
2 tablespoons of organic honey
3 tablespoons cacao or cocoa or carob
4 tablespoons organic coconut oil
Line a loaf tin with baking paper hanging over the sides for easy removal.
Blend the base ingredients until the dates and coconut resemble crumbs and the mixture is clumping together, press the mixture firmly into a loaf tin. If you cover this with baking paper and use a book to press it down you will get a nice smooth, level base. Place in the fridge of freezer to set.
Thoroughly blend the cashews, salt and coconut until you have a nice smooth consistency, you may need to scrape the mixture back onto the blades and pulse this a few times. Add in the honey and peppermint and blend quickly, just enough to combine. Press this mixture over your base, again you could use the book technique to ensure a nice smooth finish.
Blend the topping ingredients at a high speed until it resembles melted chocolate. Pour this mixture over your slice and spread it out evenly.