Let’s cook together – Dirty Kale video tutorial!

I know you will enjoy this raw vegan recipe as much my family and I do. It’s so quick, easy, delicious and nutritious…what more could you possibly want?! Click the play button below and let’s cook together.

***Remember if you are viewing this post from your email you will have to click the link at the bottom of that email to be redirected to the blog or just visit earthlybodies.org to watch the video tutorial included in the post.*

Did you cook it with me? Don’t you just love it?! Let me know in the COMMENTs below what favorite ingredients you decided to use. The combinations can be endless! Be sure to SHARE this video post with your social media and email list peeps. Everyone loves good food and we just pulled off making it nutritious as well. I would love to see your dirty kale creations so tag me on Instagram #earthlybodies, Facebook @EarthlyBodiesNaturalLiving, Twitter @EarthlyBodies or email me a pic at earthlybodies76@gmail.com. I can’t wait to see (^_^). Here’s to making our Earthly Bodies a safe place to LIVE <3.

Sweet Potato Quinoa Chili

As Requested: Another one pot meal!

Ask and you shall receive! Today I am bringing you another delicious, nutritious, easy, vegan recipe that is made in one pot…5 of my favorite things. Hopefully you’ve made the amazing One Pan Mexican Quinoa dish a couple times now and your family is waiting with bated breath for another yummy dish. This recipe screams comfort any time of year. So don’t let the fact that it is chili make you archive this recipe until fall…that would just be an injustice. To top it all off you have the majority of the ingredients necessary from making the One Pan Mexican Quinoa. Here’s everything that you’ll need:

quinoa chili ingredients

Ingredients for 6 wonderful servings

  • 15 oz. black beans, drained and rinsed
  • 15 oz. kidney beans, drained and rinsed
  • 15 oz. fire roasted diced tomatoes or 1 1/2 cup diced fresh tomatoes
  • 5 oz. diced tomatoes with lime and cilantro
  • 6 oz. tomato paste
  • 1 large sweet potato, peeled and cut into bite sized chunks
  • 1 cup dry quinoa (I love the presentation of tri color quinoa, but it’s not necessary)
  • 1 onion, diced
  • 1 jalapeño, seeded and diced
  • 1 Tbsp. minced garlic cloves
  • 1 Tbsp. olive oil
  • 1 1/2 Tbsp. chili powder
  • 1 Tbsp.cumin
  • 1 tsp. dried oregano
  • a few dashes of garlic powder
  • a few dashes of onion powder
  • Himalayan pink salt to taste
  • 32 oz. Vegetable broth
  • avocado, cilantro and cayenne for garnish (optional but amazing if added 😉 )

In a large pot heat olive oil over medium heat. Add onions and diced jalapeño, cook until soft and start to turn brown (about 5 – 7  minutes). Add garlic, cook for another minute. Add the tomato paste, chili powder, cumin, oregano, Himalayan pink salt and garlic and onion powders, cook for 1 – 2 extra minutes stirring constantly. Add tomatoes, veggie broth, beans and sweet potatoes, stir together. Add quinoa, bring to a boil, reduce heat to low, cover and cook for 30 minutes, stirring occasionally making sure your chili isn’t sticking on the bottom.  Add additional broth or water if chili is thicker than you like. You know it’s done when the sweet potatoes are tender. Top with diced avocado (sprinkled with a little cayenne for color and bit of heat) and cilantro. NOMNOMNOM!

sweet potato quinoa chili

Sweet Potato Quinoa Chili

As I said a lot of these ingredients are the same as the most recent recipe I shared with you so I won’t go through the benefits of them all again, however I must let you know what you’re gifting your and your family’s bodies with the addition of sweet potatoes in this dish from a nutritional stand point.

Sweet potatoes pack a powerful nutritional punch. They have got over 400% of your daily needs for vitamin A in one medium spud, as well as loads of fiber and potassium.

Sweet potatoes pack a powerful nutritional punch. They have got over 400% of your daily needs for vitamin A in one medium spud, as well as loads of fiber and potassium.

This veggie is an amazing source of beta carotene which gives it its vibrant orange color. The beta carotene is converted to  vitamin A after entering the body. Vitamin A can reduce the risk of developing certain types of cancer and has also been shown to protect against heart disease and asthma. Not to mention that by increasing your intake of plant foods like sweet potatoes you decrease the risk of diabetes, heart disease and obesity while also boosting your energy levels and a healthy complexion. YES PLEASE.

As always I hope that your taste buds enjoy this dish as much as your Earthly Bodies will (^_^). Please click the star below to LIKE and click the SHARE icons for Facebook, Twitter or email to let your friends know about this recipe too. Also I’d love to know how dinner turned out so be sure to leave a comment  in the box below. Bon appetit!

Recipe adapted from milkfreemom.com and thesimpleveganista.blogspot.com.

 

One Pan, One Meal, One BIG HAPPY FAMILY – One Pan Mexican Quinoa Dish

Eating healthy is challenging enough when you’re only focusing on yourself. Once you add the element of wanting to make sure your family is eating nutritious and delicious food it can become a daunting task! Time is a precious resource to all of us and I’ve come to save you time and make you the hero of tonight’s dinner. If you have 30 minutes and one pan you are well on your way to just that so dust off your cape. OH and by the way….it’s totally vegan! Shhhhh ;-).

What until they get a load of this! Nutritious, delicious and it's just so pretty!

What until they get a load of this! This one pan Mexican quinoa dish is super easy to make, loaded with nutrition, delicious and it’s just so pretty! NOM NOM NOM!

I have been vegan for 2 years now and while the way my husband and daughter eat has changed for the better they have in no way decided to convert to my “vegan ways”. And that’s okay…this is my journey not theirs. However it has been my goal to find more exciting and delicious recipes that fly waaay below their vegan radar. Nothing is more satisfying than getting that loud “mmmmm” from the living room after they dive into one of my vegan meals. This has become a requested weekly rotation in the Ramos kitchen and now I’m passing it on to your family table.

NOTE: If you would like a pictorial to go along with this process you can visit damndelicious.net which is where I adapted this gem of a recipe.

Let’s get started! Here’s what you’ll need:

Ingredients (go organic wherever possible!)

  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 jalapeño, minced
  • 1 cup dry tri-color quinoa (yes dry! even this will cook in the pan with everything else….AWESOME!)
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup frozen corn kernels
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Himalayan pink salt and freshly ground black pepper, to taste
  • 1 avocado, halved, seeded, scoop out and dice
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

Instructions (time to THROW IT IN THE PAN!)

  • Heat olive oil in a large skillet over medium high heat. Throw in your minced garlic and jalapeño, and cook, stirring frequently, for 1-2 minutes.
  • Now add your dry quinoa, vegetable broth, drained and rinsed beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Stir ingredients together.
  • Bring to a boil; cover, turn heat down to low until quinoa is cooked, about 20 minutes.
  • Stir in avocado, lime juice and cilantro.
  • Have a sneak taste.
  • Virtually slap ya Mama.
  • Serve immediately.
  • Humbly accept your praises.

This is hands down the quickest, easiest, most nutritious and delicious hot meal you can make for your family. It is loaded full of amazing real food. And don’t even try to overlook the health benefits of the protein from your quinoa and beans, the beautiful healthy fats from your avocado as well as the antioxidants in your tomatoes and cilantro. This meal is a win win for you and your family’s health!

What is one of your favorite one pan meals? Leave the name of it below in the comments so we can BING or Google it to our hearts content.

I can’t wait to hear how much you and your family enjoyed this! You can always come back and let me know here in the comments below or come visit me on Facebook at Earthly Bodies Natural Living or on Instagram at EarthlyBodies and leave a comment there.

WAIT! Before you go shopping for your ingredients be sure to leave your email address over on the left or in the upper right hand corner to subscribe to my blog and receive every new post right in your email inbox. Also like this post and share it with everyone you love. Here’s to making our Earthly Bodies a safe place for us to live!

Vegan Potato Corn Chowder

Nothing says comfort in the colder months than a nice warm fire and sitting cuddled up with your love while eating a nice big bowl of chunky amazing soup! I can’t help you with the first two parts of that perfect evening equation, but the third one I’ve got you! This will hands down be the best, easiest, creamiest soup recipe you have made. And of course it doesn’t have to be cold outside to enjoy this deliciousness, but we have had some strangely cold temps down in South Alabama this winter and my soup game has had the chance to truly evolve ;-). You’re welcome!

Yes that's merlot in the back. It doesn't go in the soup...but makes the event of making it even better (^_^).

Yes that’s Merlot in the back. It doesn’t go in the soup…but makes the event of making it even better (^_^).

To get started here’s what you’ll need:

4 large potatoes chopped

1 small onion chopped

8 celery stalks chopped

2 garlic cloves minced

1 1/2 cps yellow corn (organic, frozen)

1 cp raw cashews

1 Tbsp Extra Virgin Olive Oil

1 1/4 tsp salt (you know I looove Himalayan pink salt)

1 Tbsp Mrs. Dash

1/4 tsp celery seed

7 1/2 cps water

large soup pot

blender

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Over medium high heat add your EVOO, onion, celery and garlic. Sautee until your onions are translucent. Once they are add your water and potatoes. Cook on medium high until taters are tender (12-15 minutes once water gets warm). After they are tender add corn.

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Now for the part that makes it creamy! In your blender add 3-4 ladles of your soup including broth and 3 ladles of just broth. Add cashews, Mrs Dash, celery seeds and salt.

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Blend until smooth.

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Add mixture to pot and stir.

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And voila! Vegan, creamy, chunky, delicious potato corn chowder.

Serve in your favorite soup bowls garnished with smoked paprika and scallions as pictured at the top.

Nom Nom Nom! What is your favorite vegan soup recipe? Leave a comment below.

 

MAKE YOUR OWN: Black Bean Hummus and Homemade Garlic Pita Chips

When I became vegan I developed a for real for real love affair with hummus. It became one of my most delicious and fun vegan seek and finds; to discover the best hummus ever! And discover I did…nom nom nom. It got to the point that I wouldn’t dine in a restaurant or shop in a grocer if they didn’t carry my new found fave. I have had some that has made me say “ehhh” and some that has made me vow to never eat it from anywhere else. It didn’t feel as obsessive as it surely appeared to others because I have a friend that shares this irrational love for it just like I do. Hummus junkies who would’ve thought, LoL. Then one day my friend said “you know it’s super easy to make your own.” WHAAAAT?!?! Oh boy! It is so easy and tasted so much better than even the one in the restaurant that made me vow. Why? Because I was able to include ingredients I wanted to put in it and know exactly what was going into my and my family and friends body’s. I have even learned that you aren’t bound to only using garbanzo beans as your base. Once I started experimenting with other beans the garbanzo/chick peas are now my least favorite although the most commonly used in hummus recipes. With all the other beans I don’t feel that annoying bloated pain. YaaaY because it sure didn’t stop me from eating it. So this week I want to share with you my favorite hummus AND pita chips recipe. I’m about to make your tummy, waistline and wallet happy. You’re welcome, again (^_^).

Let’s start with the pita chips since they take the longest at 15 min total prep and bake time. Once you pop them in the oven start on your hummus and you’ll be eating them both in about 15.

Garlic Pita Chips
3 pita breads
4 Tbsp olive oil
2 minced cloves of garlic
1 tsp of sea salt and black pepper
In a bowl mix your olive oil and minced garlic. Cut each of your pita into 8 triangles and place on a baking sheet. Once arranged on sheet brush oil mixture on your 24 pita triangles. Sprinkle with salt and pepper. Place in oven on 350 degrees for 8-10 minutes or until crispy and golden to your liking. Soooo good!

Black Bean Hummus
1 (15 ounce) can of black beans. Strained and rinsed. Reserve 2 Tbsp of the liquid.
2 cloves of garlic
2 Tbsp lemon juice
1 1/2 Tbsp of tahini
1 tsp of cumin
1/2 tsp of salt (my preference for taste and nutritional value is Pink Himalayan Sea Salt)
1/2 tsp of cayenne pepper (if you’re sensitive to spice adjust to 1/4 tsp)
1/4 tsp of paprika
10-20 Kalamata olives

Mince your garlic separately and add your rinsed black beans, lemon juice, tahini, cumin, sea salt and cayenne pepper in a food processor or high speed blender. I use the Ninja Ultima high speed blender (thanks Mama!!). Push hummus down on the sides until all ingredients are blended together smoothly. Center on your favorite plate, sprinkle paprika on top and garnish with those yum yum yummy Kalamata olives. Lastly surround the perimeter with your delicious home made pita chips.

Are you a lover of hummus? Have you tried making your own humus and pita chips? What combo did you use? If you haven’t what’s stopping you?? Let me know down below in the comments.

Boo and I devoured this recipe pictured above in about 15 minutes. Don’t judge…you’ll see. Please come back to let me know how much you and your family love it and as always share this post with everyone you know and love so they’ll love you more <3.

Finally EAT YOUR VEGGIES!

I have my great friend / co worker to thank for this post. She is more so my great friend because I hardly call it work when we are in the office together, LoL. LOVE YOU JAP!

Early into my vegan journey she staked her support deep into the ground and began bringing me recipe ideas and sharing pins with me on pinterest. After trying them all I have become a firm believer in her words that “you can roast a shoe with this method and it would be delicious!”. We’re not gonna try it, but fully believe it!!

I am so excited to share this delectable AND healthy alternative to getting your greens on the table every night and feeling beautiful with every bite.

Let’s start with the method because it will be the same regardless of the ingredients you decide on. You will need:
* Your clean and prepped veggies
* A roasting pan or dish
* 1-2 Tbsp of Extra Virgin Olive Oil
* Salt and Pepper (I have become partial to Himalayan Pink Salt and Fresh Ground Black Pepper)
* Fresh garlic, diced onions or mushrooms depending on your green
* 40 minutes in a 375 degree oven
That’s it! NOM NOM NOM.

Now I want to share with you what have become my roasting veggies of choice. This will give you 5 days of beautifully green and delicious sides that your family will literally ask you when you will make them again. Try me…any age…I dare ya. Of course I want to also tell you about all the amaze-ness you are about to put in your body. Here we go!

Broccoli
This one has become a serious fan favorite at my house. I’ve come to the conclusion that I could make this every night and never hear a complaint…it’s that good! I remember growing up and always hearing that children should eat their broccoli. Well my lil brother wasn’t having it. I’ll never forget hearing my Mama say to him one day “Jay they’re like little brooms that will make you nice and clean on the inside”. I thought that was hilarious as a kid, but you know she was so right (big shocker huh, lol). Broccoli has a long amazing list of benefits that will keep you coming back for more. Let’s start with the fact that it’s magical in weight loss. Because it is so high in fiber it helps in digestion, maintains your blood sugar and curbs you from overeating. Also a FUN FACT is that one cup of broccoli has as much protein as one cup of rice or corn and half the calories ;-). Broccoli is good for your heart health and in some cases can reverse or prevent damage to blood vessel lining. It also contains cancer fighting immune boosting properties because it contains glucoraphanin which our bodies process into an anti-cancer compound. And it’s a beauty food! Broccoli is the most concentrated source of Vitamin C making it a super powerful antioxidant. It contains high levels of calcium and Vitamin K both of which are important for bone health. The list goes on and on if you still need another reason to say yes to this delicious super nutritious cruciferous veggie (HA! Say that 3 times fast).

I typically do not add garlic or onion to this recipe, but it wouldn't hurt...do you boo.

I typically do not add garlic or onion to this recipe, but it wouldn’t hurt…do you boo.

 

Brussel Sprouts
This super veggie is probably at the top of the list of vegetables people can’t stand. So sad because they are so cute and beautiful for you inside and out. I mean who doesn’t like things in mini size?!? Hopefully this list of little miracles they provide will compel you to give them a second, third or fourth chance. The first benefit I want to share is my personal favorite. For ladies out there like me that look forward to bringing a beautiful life into the world this veggie is packed with the folic acid we need to help prevent neural tube and birth defects in the early stage of pregnancy…YES PLEASE AND THANK YOU. There are more reasons for my girlfriends that say “the shop is closed”, LoL. Like the fact that it helps strengthen your immune system, helping you to ward off infections and illness. Like broccoli the high fiber content aids in weight loss, digestion, detoxification and an all around healthier digestive system. The high fiber also contributes to maintaining cholesterol levels and preventing blocked arteries which is of course the cause of heart disease the #1 killer of women. There have even been reports of them helping reduce the frequency of migraines.

Add whole cloves of garlic to this recipe and roast some of those cute fingerling or red potatoes to make a complete meal...you're welcome.

Add whole cloves of garlic to this recipe and roast some of those cute fingerling or red potatoes to make a complete meal…you’re welcome.

 

Green Beans
I’m sure you’re saying YES finally something I want to eat! Most of us have a love affair that goes waaaay back with these beauties. I’d bet the meal you identify as your favorite growing up probably included these on the side. Isn’t it good to hear for a change that you didn’t lose interest in something you loved and it was and is soooo good for you still?! This fat free low calorie veggie is an excellent source of cholesterol lowering fiber and the source of several vitamins that contribute to healthy bones and eyes. Ahhh here’s folic acid making an appearance again. While we’re making our bodies a safe place for us to live we can also make it a safe place for our babies to grow ladies. There are also healthy amounts of iron, calcium, magnesium, manganese and potassium all of which are essential in the bodies metabolism. I don’t want to leave out there ability to help control heart rate and blood pressure.

To really jazz them up toss in some sliced baby bella mushrooms and a few dashes of balsamic vinegar...yes indeed.

To really jazz them up toss in some sliced baby bella mushrooms and a few dashes of balsamic vinegar…yes indeed.

 

Zucchini
FUN FACT: Zucchini is actually a summer fruit. But like some many other things in life society has decided it will be called a vegetable. A vegetable with great nutritional value and several health benefits of course. It is super rich in nutrients like Vitamins A, K, C, B1 and B6, iron, calcium, manganese, zinc and more. In fact it’s high vitamin C content is a recognized home remedy for controlling asthma as well as supporting eye health. For the fellas recent research has shown zucchini extract helps alleviate symptoms that lead to an enlarged prostate. There are also studies that show this vegetable reduces the painful symptoms of arthritis. It is just one of the best all around prevention foods whether you are someone who bruises easily to those that want to be protected from the risk of colon cancer, heart attack and stroke.

Add chopped onion and sliced yellow squash to this recipe for a beautiful dash of color and even more nutrition...it's a win win.

Add chopped onion and sliced yellow squash to this recipe for a beautiful addition of color and even more nutrition…it’s a win win.

Asparagus
FUN FACT: Asparagus belongs to the lily family. Yep it’s like eating a beautiful delicious flower. The health benefits range from cardiovascular health to relief from PMS symptoms like bloating, irregular blood loss and hormonal imbalance. Studies have also shown it to be helpful in the prevention and/or progression of cataracts, depression, cancer, diabetes, urinary tract infections and much much more. It is nutrient packed rich in Vitamins A, B1, B2, B3, B5, B6, folate, C and E as well as minerals iron, calcium, phosphorus, magnesium, manganese, zinc, selenium and potassium. I know what you’re thinking; to be so thin asparagus sure does pack a huge punch.

Add onion to really take this dish to another level...finger lickin' good literally. A few words of caution regarding aparagus: If you are allergic to onions, leeks or other members of the lily family this could cause an allergic reaction. Also asparagus gives a peculiar smell to your urine (like seriously within 5 minutes of eating it). This is actually a good thing because it is the result of the veggie breaking down two of its parts, ammonia and sulphur, into a chemical compound that helps in detoxifying the body.

Add onion to really take this dish to another level…finger lickin’ good literally.
A few words of caution regarding aparagus: If you are allergic to onions, leeks or other members of the lily family this could cause an allergic reaction. Also asparagus gives a peculiar smell to your urine (like seriously within 5 minutes of eating it). This is actually a good thing because it is the result of the veggie breaking down two of its parts, ammonia and sulphur, into a chemical compound that helps in detoxifying the body.

 

What other veggies do you roast? Do you find that you prefer a veggie roasted vs raw or boiled? Leave a comment below.

So there you have it! 5 days of wonderfully nutritious and delicious roasted veggie ideas that you, your family and all of your bodies will love. Whether you kept reading today because you suffer from one of the ailments listed above and you’re looking for a natural alternative for relief or you just wanted to find a tasty way to trick your loved ones into eating more green veggies I am so glad you stopped by. Please let me know how you all love it and share this post with anyone you think would benefit from it (which is everyone). I leave you with 5 words I now live by from the brilliant mind of Hippocrates: LET FOOD BE THY MEDICINE!

The featured pic at the top is my Daddy and niece Jaxen pulling kale greens from his garden…so precious! “Train up a child in the way they should go and when they grow old they will not depart from it.” ~Proverbs 22:6

The gift of Juicing!

I get people all the time that drop in on my instagram just to request juice recipes to get them started on their healthy journey. I tell you if I wasn’t so adamant about getting the message of good health out there I may feel used, LoL. But because this is my passion I always graciously oblige and provide them all with my two go to juice recipes which are “Holy Grale” and “Soul Shine” juice. I got these two recipes from the raw vegan extraordinaire Kristina Carrillo-Bucarum better known as Fully Raw Kristina on all social media sites and for over a year I have made them a part of my daily juicing routine. I seriously juice almost every single day. I may miss only 1-2 days a month and these are my two go to juices 3-4 days of every week. I get fancy and experiment with juice recipes on the other days (^_^).

The gifts that I have received from juicing are unmatched! Here are the top things I’ve noticed:

  • The fog in my head was lifted! I am thinking so much clearer. When you stand in front of a group daily and talk the highly regulated world of banking for 8 hours this is huge!
  • My energy increased drastically and almost immediately. No longer feel like I need to pull over and take a nap on my 1 hour drive home from work and I can make dinner and spend time with my family!
  • My skin appeared to glow. This is addicting. Your skin is your largest organ! It can heal itself from the inside out more perfectly than any chemically laced serum or cream can.
  • Of course weight was flying off of me like milk and bread off the shelves during an ice storm!
  • The juice was so jam packed with nutrients I didn’t feel hungry afterwards. Now 32 oz is my breakfast and more than enough to satisfy me.
  • My nails and hair were growing, shiny and so much stronger. I have never had pretty nails. They have always been brittle and full of those tiny ridges. Now I don’t even want to put polish over them.
  • Better health. I was diagnosed with hypoglycemia 3 years ago. My nutritionist informed me that I was ‘killing’ my pancreas. I was not 100% certain  what my pancreas did  for me, but I was adamant that since God sent me here with it I wanted to keep it! I AM NO LONGER HYPOGLYCEMIC!!

So now I would like to share the gift of these juices with you! First you will need a juicer…not a nutra-bullet, magic bullet, ninja or any other blender that is trying to pass itself off as a juicer. IT’S NOT A JUICER if it does 30 other things. I have had a Jack Lalanne juicer for 3 years now and it has been putting in work the last year. I love it! One day I would love to upgrade to a Breville or Omega because they wring the fruits and veggies almost completely dry of all that wonderful juice, but for now I am so good.

Soul Shine Juice

1 bunch of Kale (curly or dinosaur)

1 head of romaine lettuce

3 stalks of celery

1 large cucumber

3-4 apples (the more apple the sweeter the juice)

Juice of 1 lemon

Cut your veggies and fruit in sizes based on your juicers shoot to make it easy. I like to run my leafy greens thru first followed by my fruit and then my high water content items (celery and cucumber) to push thru any fruits and veggies still in the filter. I also like to manually juice my lemon and add it after to get as much of the juice as possible. OH and the magic to a delicious smooth juice is to run it thru a strainer before drinking it. Many will disagree with me on this and say I’m getting rid of too much fiber and my reply to that is I’m vegan…not lacking in fiber, LoL.

This makes about 22 oz. in Jack Lalanne juicer

Soul Shine Juice

Soul Shine Juice

Holy Grale Juice

1 bag of red grapes

1 bunch of curly or dinosaur Kale

That’s it (^_^).  You get it? Grapes + Kale = Grale…I LOVE IT! Run these ingredients thru your juicer, strain and enjoy. Let me just say YOU’RE WELCOME now because Welches ain’t got nothin’ on this!! Makes about 16 oz. in my Jack Lalanne juicer.

Holy Grale Juice

Holy Grale Juice

 

What’s your favorite juice combo? Leave it in the comments below.

You and your body will love these two juices!! When you try them let me know (^_^). GIVE YOUR BODY WHAT IT WANTS AND IT WILL SHINE FOR YOU!!!

Thank you so much for taking the time to visit my lil part of the web. I hope you enjoyed and will support the blog, follow the blog and share the blog with anyone you feel could benefit from this info…which is everyone! Cheers to our Earthly Bodies.