Summer: Fun, Bugs, and Kebabs

Summer time…. ah the joys of summer. What do the summer months bring to your life? Personally, I can go on forever….

Although to be quite honest, I do have one complaint… (I am a women, you know) BUGS!!! Especially mosquitoes and the little critters that leave you with the red itchy burning bites! ARGG! (I’m working on my loving-kindness mediation with bugs, please be patient! )

So in the past I bought organic natural bug sprays…. you ask why organic?  Most conventional bug sprays are toxic. Most bug repellents contain DEET (N,N-diethyl-m-toluamide) as their active ingredient. It irritates the skin and respiratory system, leaving you with difficulty breathing, skin rashes and an imbalance in oxygen levels. So, by using the bug spray you are less likely to get bit but are poisoning yourself and mother earth.

So today my friends I will invite you to try making your own bug spray, which smells lovely and also benefits your well being. Essential oils are a major staple in my house, if not in your household you can order online or buy in a local health food store.

 

Ingredients you will need:

Essential Oils: citronella, clove, lemongrass, rosemary, tea tree, cajeput, eucalyptus, cedar, catnip, lavender, mint

Witch hazel, Distilled water or boiled water, and optional vegetable glycerin

Spray bottles optional sizing

Directions:

Fill the spray bottle half way full with water

Then fill up with witch hazel leaving extra room

Optional 1/2 t vegetable glycerin

Then add 30-50 drops of essential oil. The more drops the stronger the scent and potency. You do not need all of the oils listed, just a great list to choose from.  Mixing your own is fun because you can adjust to your preferences.  Enjoy!

 

Recently got a yogi tea quote- A quiet mind is a creative mind.  As always, allow your mind and body to be relaxed as possible to step into the creative flow.

Summer Veggie Kebabs with Fresh Corn Relish

Serves 4

30 minutes or fewer

Easy-to-assemble vegetable kebabs are paired with a lightly sautéed corn relish for a dish that can be served either as an appetizer or as an entrée when placed atop couscous or another quick-cooking grain. To ensure even cooking, make sure all the vegetables are about the same size.
Corn Relish
  • 1 Tbs. olive oil
  • 1 medium yellow tomato, diced (⅔ cup)
  • 1 large ear corn, kernels removed (1 ⅓ cups kernels)
  • 1 ½ Tbs. white balsamic or white wine vinegar
  • ¼ tsp. dry mustard powder
  • 2 Tbs. coarsely chopped fresh basil

Kebabs

  • ¼ cup olive oil
  • 2 Tbs. white balsamic or white wine vinegar
  • ¾ tsp. dry mustard powder, divided
  • 1 small yellow bell pepper, halved, seeded, and cut into 12 square pieces
  • 1 medium zucchini, halved and cut into 12 slices
  • ½ small red onion, cut into 12 chunks
  • 12 whole cremini mushrooms
  • 12 grape or cherry tomatoes

1. Coat grill grate or grill pan with cooking spray, and preheat over medium heat.

2. To make Corn Relish: Heat oil in skillet over medium heat. Add tomato, cover, and cook 4 minutes, or until tomato is breaking down. Add corn kernels, and cook 2 minutes, or until corn is tender. Stir in vinegar and mustard powder, and cook 1 minute more. Remove from heat. Mix in basil; season with salt and pepper, if desired.

3. To make Kebabs: whisk together oil, vinegar, and mustard powder in small bowl.

4. Thread each of 12 skewers with 1 bell pepper square, 1 zucchini slice, 1 red onion chunk, 1 mushroom, and 1 tomato. Place skewers on large platter, and brush with vinaigrette mixture. Season with salt and pepper, if desired.

5. Grill skewers 6 to 8 minutes, turning every 2 minutes, or until vegetables are tender and browned on all sides. Serve with Corn Relish.

Vegetarian Times Magazine  July/August 2013 p.32

 

Stay Cool and Funky Fresh Friends!

Namaste!

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