Yummy Brussel Sprouts

If you love brussel sprouts like I do then this is the recipe for you🤘🏾!!!

​Whatcha Need:

1 pound  brussel sprouts washed cut in halves and trimmed 

1 1/2 cup broccoli 

1 red bell pepper 

1 cup of mushroom 

1 small yellow onion 

3 T olive oil 

1/4 t ground black pepper 

1/2 t pink himalayan salt 

1 t  balsamic vinegar or lemon juice

1 T each or 1 t dried 

parsley 

basil 

oregano 

mint (optional)

How it’s Done:

Heat a large cast iron over medium high for about 4 minutes. Add the oil. Once your oil is hot(but before it starts smoking),add the halved  brussel sprouts,pepper,onion,and mushrooms. Give your skillet the little shake to ensure everything is packed in tightly. Then cook undisturbed for 5 to 8 minutes,until everything is caramelized a bit(check on it every 4 minutes or so). 

Now add your salt and pepper. With a wooden spoon or spatula, stir the everything. Allow it to keep cooking, stirring every few minutes, until the brussels sprouts are tender on the inside. That’ll be usually an extra about 5-6 minutes.

Remove the pan from the heat. Stir in the vinegar,and chopped fresh herbs (or dried). Then put a lid on and let rest for 3-4 minutes. Enjoy hot! Is even more amazing with some couscous or hot water cornbread. 

Ginger Bombs

​These ginger bombs freeze really well until you’re ready to use them. Here is the recipe.

Whatcha Need:

1 whole lemons (peeled)

1 cup pineapple cubed 

Two big bunches of fresh ginger

One garlic bulb 

2 T of turmeric

1/2 T black pepper

1 t cinnamon

1 t  cayenne pepper (optional)

1/2 T apple cider vinegar

2 T honey

3 cups of water

How it’s Done:

Blended everything in a high powered blender. Strained out ,using a cheesecloth Once strained pour into ice cube trays then freeze. When you’re ready to add a cube to 4oz of hot water. Sweetened as desired and enjoy. I like to make mines in to hot toddies😅…

Citrus Love

​Ok y’all in 2026 I said I was gonna be much more intentional about sharing jewels with y’all. So here’s one of my favorite. I do this one more in the colder months to ensure I’m packing in lots of natural vitamin C as possible lol! As always do your own research before trying anything I share. Light and Life🤘🏾

Citrus Love

Whatcha need:

(Makes 2 Servings)

1/2 avocado peeled and cut into pieces ( it’s delicious if you froze them for couple hours)

1/2 cup grapefruit juice 

1 orange and key lime peeled and cut up into chunks

¾ cup almond or oat milk 

1 tsp vanilla extract

2 dates pitted or blackstrap molasses 

How it’s done: 

1. Add frozen chunks of avocado to blender add grapefruit juice and blend. 

2. Blend until the avocado have broken down. 

3. Add the other ingredients and almond or oat milk.

4. Blend until smooth.

5. Enjoy!

da’Beauty of Herbs 🪴

 🌿 Plants have always been here before us. Science has only confirmed what nature already knew.

Every herb carries active compounds capable of calming, strengthening, relieving, and protecting—working in harmony with both body and mind.

🌙 For insomnia and anxiety

Valerian, chamomile, and lavender help regulate the nervous system, promote deep relaxation, and improve sleep quality.

🤧 For colds and cough

Eucalyptus, thyme, and ginger have expectorant, anti-inflammatory, and antimicrobial properties, supporting breathing and overall recovery.

💪 For muscle pain

Rosemary, arnica, and mint stimulate local circulation, ease tension, and reduce inflammation—whether used in teas, compresses, or topical applications.

❤️ For heart health and circulation

Hawthorn, ginkgo biloba, and garlic support cardiovascular health by improving blood flow and helping maintain balanced blood pressure.

🌿 For stomach health and digestion

Peppermint, ginger, chamomile, and garlic aid digestion and help relieve gas, nausea, and gastrointestinal discomfort.

🛡️ To boost immunity

Echinacea, ginger, and garlic help strengthen the immune system and increase the body’s resistance to infections.

🌼 For skin and wound care

Aloe vera, calendula, and chamomile have soothing, healing, and regenerative properties—powerful allies in natural skin care.

✨ Important reminder:

Plants do not replace medical treatment when needed, but they are powerful allies when used with proper guidance, correct dosage, and consistency. ALWAYS do your own research!

🌱 Healing is not only chemical.

It is also rhythm, awareness, and reconnection with nature.

#BackyardHealing

#OriginalMedicine 

#MommaEarthsGifts

Sunni’s Tasty Rose and Mint Water

I love using goodies from my garden to aid in my holistic journey. We grow mint and roses every year just for this purpose. These two herbs have definitely attributed to my skin, Drinking plenty of water has definitely been key to pushing out toxins in my body especially your gut and unwanted waste that could build up if not flushed.

Rose Water Benefits 

Rose water contains Vitamins A, C, E and B, which all can help relief stress and anxiety, Studies show that rose water can ease bloating, fluid retention and constipation and improve digestion, and. If you have a sore throat, rose water's anti-inflammatory properties can help sooth it.

Soothes skin irritation.

Soothes sore throats.

Reduces skin redness.

Helps prevent and treats infections.

Contains antioxidants.

Heals cuts, scars, and burns.

Enhances mood.

Relieves headaches.

Mint Water Benefits

The menthol quality of mint water has been shown to help clear nasal passages. Studies show that mint may help reduce the bacteria within the mouth that causes bad breath. Mint water's antibacterial quality makes it an excellent beverage for freshening your breath throughout the day.

Treats Indigestion

Relives Irritable Bowel Syndrome

Improves Brain Power

Boost Immunity 

Helps with Anxiety and Depression 

Helps with Cracked and Sore Nipples 

(Something I personally used when breastfeeding)add it to the boobie leak pads or just squeeze it on them and let them air dry. Evidence has revealed that applying mint is amazing in easing pain and healing soreness and cracked nipple.

Weight Loss 

Skin Care 

Morning Sickness 

Sunni’s Tasty Rose and Mint Water

Makes 4 Servings 

Whatcha Need:

1/2 cup of dried or fresh rose petals 

1/4 cup dried or fresh mint leaves 

4 1/2 cups water 

Jar w/lid

Sauce pan

How it’s Done:

1. Remove petals from stems and run them under luke-warm water to remove any leftover residue or bugs(however I personally don’t lol s lol protein ain’t gonna kill ya lol).

2. Add petals and mint to a your pot

3. Add you water(I love distilled or spring)

4. Cook over medium-low heat bring the water to a simmer then cover with lid.

5. Let simmer for 20-30 minutes or until petals have lost their color and are a pale pink.

6. Strain the mixture to separate the petals from the water.

7. Stores well for 7days in the icebox 

8. Also makes amazing ice cubes for teas and smoothies☺️

Earth Healing…

 Not “before there was medicine”, but, before there were pharmaceuticals. This is and was the medicine. Momma Earth provided our healing…light and life🤎!

*always do your own research*

Cabbage Rolls

When I worked at Catholic charities and the Archdiocese,I was blessed to meet so many different people from all types of backgrounds and cultures. 

One day I was talking to a coworker about the cabbage I was growing and how much my family loved it sautéed with fresh vegetables. One of the families I worked with from Germany, asked had I ever had cabbage rolls. 

Of course my first question was can it be made without meat lol. She chuckled and said I’ve never heard of them without meat but how about I give you my family recipe and you see ok!? 

I’m like I love a challenge so bet! Of course I had to wait until harvest time but once they were ready I came up with a masterpiece! My yummy Stuffed Cabbage Rolls, packed with Couscous,Tomatoes, Yellow Squash,Kale and Hemp Hearts, topped with my Stewed Tomatoes! Was a sure hit and a family favorite. 

Whatcha Need:

1 head green cabbage

1 cup uncooked couscous 
1 cup sautéed kale

2 yellow squash sliced 
1 small yellow onions diced

2 cloves garlic minced

1 green bell pepper sliced 

1/2 cups hemp hearts

2 cups stewed tomatoes 

1/2 Homemade or low sodium tomato sauce 

1 cup lentils 

1/2 t dried dill

1 T dried parsley

1/2 t crushed red pepper 

Himalayan or sea salt and pepper 
to taste

How it’s Done:

Boil cabbage leaves for about 2 minutes or until soft. 

Then set aside to completely cool off. 

Preheat oven to 350. 

Cook couscous according to package directions but reduce cooking time by 5 minutes so the couscous is slightly underdone then set it aside.

Cook the vegetables,onions,garlic,and herbs in a pan. Then add the couscous 1 cup of the diced tomatoes, and 1/3 cup of tomato sauce.

Mix the remaining stewed tomato and sauce in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9x13 pan.

Remove the thick stem on cabbage leaves. Lay the cabbage leaf flat and add 1/3 cup filling to the center of the cabbage leaf. Fold in the sides and roll the cabbage up(like a burrito). Place seam side down in the pan. 

Repeat with remaining cabbage.

Pour sauce over the cabbage and cover tightly with foil. Bake for 60-75 minutes. Let cool for 15 minutes before serving. Enjoy!