I have been using natural soaps and products for many years. I always thought I had to buy store products but then learned making my own soap was so much easier and cheaper. I love my lavender honey body wash because it leaves my skin super smooth and has a very neutral after scent which is nice. 

1. Mix all ingredients carefully in a medium size glass bowl. Use a skewer or chopstick in order to mix carefully. (I use my large Pyrex 2 cup glass measuring cup to mix in because it has a spout which makes transferring easy.)
2. Once mixed well carefully pour into desired bottle. Do not use a bottle with a pump otherwise you risk the lavender jamming it. 
3. Be sure to shake your bottle before each use because the honey tends to separate from the oils/castille soap. 
4. A little bit goes a long way with this soap. If you can find one I would recommend using a sea sponge to wash with because it requires less soap to lather then a loofah 
5. Once you use about half the soap in your bottle you can just pour in some more castille soap to replenish it. Be sure to only do this once and then use the remainder of the soap before making more. 

*This Body wash should last about a month depending on shower frequency (Once a day average) 
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This recipe is great paired with Paleo tortillas or even topped with fresh guac or Coconut sour Cream! 

These Tortillas Are chewy and are kind of like a softer Matzah. They don't fold with out breaking easily but it is possible. My suggestion is using a taco shell cover to hold the taco or Eat it like a tostada! Also Great crumbled into Taco Salad!! 

This recipe goes great with fajitas or your favorite tacos! Also Tastes Great on a Loaded Sweet Potato! OR Try it as a sweet potato fry dip! Recipe Here.

Combine all ingredients in a bowl. Stir well to combine. Place ketchup in an airtight glass bottle. Store in refrigerator up to two weeks. Note that the spices are to taste. You can add more or less depending on how much of a zing you would like your ketchup to have.

​Preheat oven to 375 degrees F. Heat a skillet over medium heat. Add the bacon and cook for
4 to 5 minutes, or until brown and crisp. Transfer to a plate with a slotted spoon. cook the
diced onion and bell pepper in the bacon drippings until tender.

combine the ground beet egg, and potato starch in a medium bowl. Add the bacon, onions,
and bell pepper, and stir gently to mix. Season with freshly ground black pepper. pour the
mixture into a loaf pan.
In another bowl, stir the ketchup, mustard, and maple syrup together. pour this mixture over
the meatloaf. Bake for 4o minutes, or until cooked through and brown on top.

​Preheat oven to 350°f. In a large pan brown the beef over medium heat. Stir continuously as to not burn. 
Add the full garlic cloves, onion, and bell pepper. Cook for five minutes more. 
Stir in tomato paste and sauce. Once stirred add in the herbs. Season to taste with the black pepper. 
Bring mix to boil and then remove from heat.
In a 8x11 or 9x13 inch casserole dish place a thin layer of the sauce. Layer the zucchini and mushrooms over the sauce and alternate layers until you run out of ingredients. 
cover with foil and bake for 25-30 minutes. Remove foil and bake for an additional five minutes. At this point you may also choose to top with your favorite paleo shredded cheese or cheese alternatives. Not necessary but adds a yummy twist.
Allow to rest give minutes before serving.
Serve along side a garden salad. I paired it with a bed of romaine topped with diced roma tomatoes, paleo croutons, and homemade balsamic dressing. Delicious.

Place Raw Cashews in an airtight container. Pour Cold water over cashews. Cover and sit on counter. Let rest 4 hours or overnight. Once done sitting remove lid, drain liquid and put in blender/processor. Blend/pulse until cashews become a fine cream, almost like an almond butter. Put in an airtight container in the fridge for up to a week. 

Use in various recipes such as My Paleo Spinach Artichoke Dip

Drain and roughly chop the artichokes.
Saute the onions in the avocado oil until translucent. Add the minced garlic and cook for another minute.
Stir in the chopped artichokes, onion powder, garlic powder, black pepper and cayenne heat about a minute
Add in the spinach and lemon juice and stir, heat until spinach is completely heated about 5 minutes
Stir in the cashew cream.
May be kept in fridge up to five days. Reheat about 1 minute in microwave if eating later.
Optional top with your favorite paleo cheese and place in over on broil for 3-5 minutes or until cheese begins to brown (that's how I did it)