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I embarked on the journey to turn our abandoned land into a green haven, building my own home, living off grid and becoming self-sufficient in terms of food and energy. The goal for these first years was to create a place more in balance with planet earth, to grow my own food and life a more self sufficient life 💛🌱🌸
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Eugenia

💆🏽‍♀️Honey Facial Scrub:

Ingredients
- 1/4 cup uncooked rolled oats
- 2 tbsp. raw honey
- 2 tbsp. coconut oil or jojoba oil

1. Grind oats into a fine powder using a coffee grinder or food processor.
2. Warm the honey for a few seconds if is solid.
3. Mix all ingredients in a bowl.
4. Apply to cleansed skin in gentle circles.
5. Rinse the scrub clean with lukewarm water.
6. Spoon the remainder of the scrub in an airtight container and store in the refrigerator.

💆🏽‍♀️Brown Sugar Body Scrub:

Ingredients
- ½ cup brown sugar
- ¼ cup coconut oil
- 1 tsp. fine Himalayan sea salt
- 3-4 drops essential oil (optional)

1. Mix all ingredients together.
2. Apply scrub to cleansed skin in circular motions.
3. Rinse with lukewarm water.
4. Store in an airtight container.

🧖🏽‍♀️Body Whipped Body Butter:

Ingredients
- ½ cup Shea Butter
- ¼ cup Coconut Oil / jojoba/ sweet almond oil
- 30 drops Essential Oils

1. Use a hand beater or stand mixer to whip the mixture.
2. Add essential oils and stir to mix well.
3. Spoon into a clean Mason jar and seal with a lid.

👩🏽‍🍳 Roasted Purple Cauliflower Soup

Ingredients:
- 1 head cauliflower, cored and cut into florets
- 2 leeks
- 1 bulb fennel, stalks removed
- 4 medium potatoes
- 2-inch piece ginger
- 3 cloves garlic
- 2 cups water
- 1 can of full fat coconut milk (optional) or substitute for 1 cup of water
- extra virgin olive oil to cook
- salt to taste
- pepper to taste

1. Pre-heat oven to 450 F degrees.
2. Once the oven is hot, toss the cauliflower with 1-2 tbsp of olive oil, salt and pepper and spread out, roast for 20 minutes total, flipping cauliflower with a metal spatula halfway through.
3. Heat olive on a pot. Add leeks and sauté over medium- low heat for about 10 min, stirring occasionally, until tender and barely starting to brown. Stir in fennel, ginger, and garlic and sauté for 5 minutes, stirring occasionally.
4. Add cauliflower, water, coconut milk (if using) and salt to pot. Bring to a boil, lower heat, cover, and simmer for 25-30 minutes, until veggies are tender. Remove from heat.
5. Blend everything until very smooth.
6. Serve soup into bowls, top with some roasted cauliflower florets and cashew cream.
7. Enjoy!

👩🏽‍🍳 Cashew Cream

Ingredients:
- 1/3 cup cashew
- 1/4 cup cashew milk or any other milk
- salt

1. Boil 1/3 cup cashew with water for 15 minutes, until cashews are tender
2. Strain cashews
3. Blend cashews with milk of your choice, add the milk little by little until you acquire a creamy consistency. Add salt to taste.