Julie Pecarski

Julie Pecarski is the founder of Eat Life Balance.com, a holistic health and lifestyle solutions site. Eat Life Balance provides clean living recipes, nutritional guidance and lifestyle advice in an approach to guide readers into making small, simple changes in their eating habits, attitudes and mental balance. Julie is currently studying nutrition in Vancouver, BC.

Magical Healthy Mist Essential Oils Recipe For Your Skin

Mix 2 parts distilled or clean filtered water, 1 part medicinal aloe vera juice/ witch haze, 1 part rose water, 2-3 drops of pure essential oils such as lavender, frankincense or geranium in a glass spray bottle. Spray onto face after washing skin, after sun exposure or to hydrate your skin throughout the day. This is soft on the skin unlike most cosmetics.

Immunity Booster Honey Lemon Serum [Recipe]

Put lemon chunks and ginger into a mason jar and muddle well so that juices are released. Fill 3/4 of the jar with additional lemon juice and 1/4 with raw honey. Stir together again so that all ingredients are thoroughly mixed. Refrigerate and use whenever needed by mixing a scoop to hot water. This can cure a sore throat and boost your immunity significantly.

Tasty Basil Hemp And Flax Oil Pesto Sauce

Add 3 garlic cloves, 2 cups basil, 1/2 cup hemp seeds, 1 tsp sea salt, zest of 1 lemon and a some red pepper flakes to a food processor until they are well minced. Now slowly drizzle 1/4 cup flax oil until the mix becomes smooth. Add 1/3 cup of nutritional yeast and parmesan if you wish. This recipe has good amounts of Omega-3 fatty acids and healthy fats.

Delicious Dairy Free Toasted Coconut Butter Recipe

Toast 2 cups of shredded coconut in a 350 degree oven or a stovetop for 12-15 min stirring occasionally so as to not burn it. Add the toasted coconut and 2 cups of untoasted shredded coconut to a food processor for approximately 7-10 min until it turns to butter. Store in a glass jar. You can add a sprinkle of sea salt to bring out the flavor.

Pure Ecstasy Vegan Strawberry Bars Recipe

Add 1 1/2 ground almonds, 1 cup coconut butter and 8 pitted, chopped dates into a food processor. Pulse. Add ½ cup shredded unsweetened coconut, 2 tbsp coconut oil, 2 tsp vanilla extract and pulse well. Then add strawberries. Press down the mixture into a lined shallow baking dish and freeze for 30 mins. Cut into pieces to store, can be refrigerated for a week.

Latest Articles