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On the pages of this website, you will find information intended to help you on your journey to live a healthy life.  It is my belief that we all need to nourish not only our physical body but it is also equally important to take care of your spiritual, emotional and mental bodies.  It is my hope that as you spend time on the pages of my web site, you will find information to help and assist you to do just that.  I will be sharing information on health & wellness, essential oils, and foot zoning.

Please remember that I am not a medical doctor and cannot prescribe or diagnose.  I will be posting information that has worked for me, my family, and my friends as well as what would be considered of interest for those who desire to live a more natural healthy lifestyle.  I have been trained in Foot Zone Therapy, the AromaTouch Technique, and the use of Essential Oils.  I have studied health, nutrition, vitamins, supplements, herbs, fermentation, and homeopathy and will share with you what I have learned and what the traditional uses of these modalities have been.  Please use due diligence and common sense before choosing to apply them or use them in your life.

By sharingnatural@gmail.com 07 Aug, 2016
Ingredients:
1/4 cup white wine vinegar
2 TBLSP extra virgin olive oil
1 drop  B asil essential oil
2 drops  L emon essential oil
1 clove garlic, finely minced
1 TBLSP minced shallot
2 medium zucchinis, ends removed and discarded
8 large fresh basil leaves, sliced thin
8 oz. cherry tomatoes in a variety of colors, sliced in half lengthwise
5 oz. small fresh mozzarella balls
salt and pepper to taste

To prepare the dressing:
 In a small jar, combine white wine vinegar, extra virgin olive oil,  B asil essential oil,  L emon essential oil, garlic and shallot.  Screw the lid to the jar on tightly, then shake until well mixed.  Set aside.

To prepare the salad:
Using a vegetable spiralizer, prepare the zucchini using the straight blade according to manufacturer's recommended instructions.  Alternatively, slice the zucchini into ribbons using a vegetable peeler or mandolin.

In a mixing bowl, toss the zucchini with the cut up basil leaves.  Transfer to a large serving platter.  Arrange the tomatoes and the mozzarella on top of the bed of zucchini.

Pour the dressing on top of the prepared salad, then sprinkle the top with salt and pepper, seasoning to taste.

Serve.

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