Homemade Organic Mosquito Repellant!

It is that time of the year again!  When you are out working in the garden, or just playing with the kids,  here's an easy and pleasant repellent recipe you can make at home to keep the mosquitoes away:

Combine in a 16 oz bottle:
15 drops lavender oil
3-4 Tbsp of vanilla extract 1/4 Cup lemon juice

Fill bottle with water.  Shake. It really is that easy!

Make some extra to gift to your neighbors, family & friends. 
(Trust me.. it'll be appreciated!) 

Eco Jam Fashion Show in Fairfield, IA

All photos property of Mel Sauerbeck (Navaswan Images)

The fashion show was so much fun! Thank you to all of our wonderful models! Click the link above to see pictures by Mel Sauerbeck!

Click the picture below to see some of the styles on our website, TheOrganicCompany.com ! 

Click this picture to see some of the lingerie that was showcased...

 Click this picture to see some of the fair-trade knits that were modeled...

Eco Jam Fashion Show 2013

We had a great rehearsal tonight with 12 local models for the Eco Jam Fashion Show, THIS SATURDAY, 7:30 PM at the Sondheim in Fairfield, IA! There are a variety of local designers being represented and we are very happy to open the show with Organic Cotton and Bamboo Yoga Wear by Green Apple Active - much of which was designed by my sister Ananda Bhavani!  You can click her name to see some of her gorgeous, colorful work!  We are also showing Fair Trade Silk/Alpaca Knits from Indigenous Designs. This should be fun!

Organic Vegan Chocolate Cupcakes with Mint for Peter Rabbit Party

My 5 year old daughter Alexis had a Peter Rabbit theme party, and I made these to look like little growing plants.  They would be cute in mini flower pots if you can find them!  This is the first recipe of vegan cupcakes that my whole family loved!

Vegan Chocolate Cupcake Ingredients:
 

Cake Flour - 1 1/2 cups ( See how the cake flour can be made in my description below.)

Sugar - 1  cup

Black Cocoa Powder (unsweetened) - 5 Tablespoons

Baking Soda - 1 teaspoon

Salt - 1/2 teaspoon

Water - 1/2 cup

Coffee - 1/2 cup (does not need to be strong, and can be hot, it doesn't matter)

Oil - 8 tbsp

Apple Cider Vinegar - 2 Tablespoons

REAL Vanilla Extract - 2 teaspoons (or more if you are like me and really love vanilla)

(FOR CAKE FLOUR, I made my own:

for each cup of flour in the recipe you need to remove 2 Tablespoons of the flour and instead put in 2 Tablespoons of organic cornstarch, then SIFT several times. Very important!)

1.  Preheat the oven to 350 F.  Line 12 cupcake liners.

2.  In a large bowl whisk all the dry ingredients.

3.  In a small bowl, whisk all the liquid ingredients.

4.  Pour the wet ingredients into the dry ingredients.  Whisk until everything is well mixed. Do not over mix.

5. Fill the cupcake liner about 2/3rd full.

6. Bake for about 17 minutes or until a toothpick inserted in the cupcake center comes out clean. (Few crumbs clinging is absolutely fine... as it will be moist)

7.  Cool the cupcakes completely before you frost,  so that they are nicely set.

Frosting Ingredients:

This time, I used these ingredients and  I just mixed them all together in the Kitchenaid stand mixer until the consistency of the frosting was right, and I liked the taste of it - adjusting it as was necessary.   

Vegan Cream Cheese

Powdered Sugar

Black Cocoa Powder (unsweetened)

Real Vanilla Extract

Vanilla Almond Milk

Chocolate Cookie Crumbs (made by pulsing chocolate cookies in a food processor or blender)

Mint Sprigs

Blend the frosting, and possibly place in the fridge to cool down and firm up.

Frost the cooled cupcakes.

Sprinkle with Chocolate Cookie Crumbs

Stick a toothpick in (and take out immediately) each cupcake to make a tiny hole.

Stick one Mint Sprig in each cupcake.

Enjoy!

Vegan Food Pyramid and Special Nutrients

Most Vegans love healthy food so much that they easily get a wide variety of colorful fresh fruits and veggies!  Here, the Vegan Food Pyramid (from http://naturallyfitandhealthy.blogspot.com/) is beautiful too!

 

There are a few nutrients that Vegans need to pay SPECIAL attention to make sure to get...

Vitamin B-12 can only be found in the vegan diet if it includes fortified grains and soy products. Vitamin B12 helps transport red blood cells, which supplies oxygen to the body and without it, you are susceptible to anemia, which is already common because of today’s diet of prepackaged and nutrient-empty fast foods. Vitamin B-12 supplements vary in effectiveness. Sublingual (absorbed under the tongue) seems to me the most effective. This one has a pleasant cherry taste that even kids will like! If your supplement is working well for you, you may notice improved energy.

Vitamin D  10-15 minutes of SUNLIGHT (that is right, sunlight) 4-5 times per week is generally accepted to supply the body with sufficient Vitamin D, but if you don’t think you are getting this, eat Mushrooms and Nutritional Yeast (which is a great “cheese” sauce substitute in pasta dishes.)

Zinc is responsible for proper immune and digestive functions, and seems to prevent colds. Sublingual (absorbed under the tongue) seems to me the most effective. 

Omega-3 Fatty Acids Omega-3 rich foods assist in brain function which can reduce symptoms of depression and memory loss. They can also reduce inflammation in the body which prevents certain chronic diseases. Eat Walnuts as a snack, sauteed with your veggies, or blended in a smoothie,  and Flaxseeds, or Flaxseed Oil over a salad!