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Buffalo Cauliflower Hot Wings

I think this is hands down, our family’s all time favorite vegetarian dinner. You can use butter and blue cheese dressing or substitute vegan options for these two. We make these for watching sports or for special occasions and it’s amazing how flavorful the cauliflower is with the hot red chili pepper sauce. It’s very decadent as everything’s baked in butter but not deep-fried. I make some healthier sliced french fried potatoes, wedged with the skin on, and some organic carrots and celery to dip in the blue cheese.

Ingredients:

2 heads of organic cauliflower approx. 6 cups of florets
1/2 cup milk for vegan: use water or alt unsweetened milk
2 organic eggs
1/2 cup breadcrumbs can sub gluten-free rice crumbs
1/2 cup cornmeal
1 tsp salt
1/4 tsp ground pepper
1/2 cup red hot pepper sauce like Tabasco or Cholula
1 1/2 sticks butter- can sub. vegan butter or olive oil
1 cup cut organic carrot sticks
1 cup cut organic celery sticks
1/2 cup chunky blue cheese dressing or vegan blue cheese
3T ketchup
5 medium organic baking potatoes washed and scrubbed with skin on.

Needed: 2 cookie sheets, 2 large mixing bowls, whisk, aluminum foil

Instructions

Line two baking sheets with aluminum foil or grease very well with oil.
Preheat your oven to 425 F.
Slice potatoes thin and lengthwise.
Please on a single layer on cookie sheet and pour 1/4 c butter sprinkle salt on them.
Put them into oven to cook while you prepare the cauliflower, potatoes need an extra 10 minutes.
Wash and cut cauliflower head into bite-sized pieces/florets.
Whisk  the milk and eggs together in a large bowl.
Mix the breadcrumbs and cornmeal and 1/2t of salt in a large mixing bowl.
Coat the cauliflower in the egg mixture then coat with breadcrumb mixture.
Shake off excess batter before placing cauliflower on the baking sheet.
Lay the cauliflower single layer on the baking sheet.
Bake for 20 minutes until golden brown, turning them over so that all sides golden brown and crispy.
While the cauliflower is baking, prepare buffalo wing sauce.
Melt 1/2 cup of butter.
Take ‘wings’ out and pour butter and hotsauce on wings, coat well. Salt and Pepper to taste.
Bake in the oven for another 10-15 minutes.
Take out fries and salt, serve with ketchup.
Serve wings with cut carrots, celery and blue cheese. Cheers!

Buffalo Cauliflower Hot Wings

I think this is hands down, our family's all time favorite vegetarian dinner. You can use butter and blue cheese dressing or substitute vegan options for these two. We make these for watching sports or for special occasions and it's amazing how flavorful the cauliflower is with the red chili pepper. It's very decadent as everything baked in butter but not deep-fried. I make some healthier sliced french fried potatoes, wedged with the skin on, and some organic carrots and celery to dip in the blue cheese.

Equipment

  • 2 cookie sheets
  • 2 large mixing bows
  • aluminum foil

Ingredients
  

  • 2 heads of organic cauliflower approx. 6 cups of florets
  • 1/2 cup milk for vegan: use water or alt unsweetened milk
  • 2 organic eggs
  • 1/2 cup breadcrumbs can sub gluten-free rice crumbs
  • 1/2 cup cornmeal
  • 1 tsp salt
  • 1/4 tsp ground pepper
  • 1/2 cup red hot pepper sauce like Tabasco or Cholula
  • 1 1/2 sticks butter- can sub. vegan butter or olive oil
  • 1 cup cut organic carrot sticks
  • 1 cup cut organic celery sticks
  • 1/2 cup chunky blue cheese dressing or vegan blue cheese
  • 3 T ketchup
  • 5 medium organic baking potatoes washed and scrubbed with skin on

Instructions
 

  • Line two baking sheets with aluminum foil or grease very well with oil.
  • Preheat your oven to 425 F.
  • Slice potatoes thin and lengthwise.
  • Please on a single layer on cookie sheet and pour 1/4 c butter sprinkle salt on them.
  • Put them into oven to cook while you prepare the cauliflower, potatoes need an extra 10 minutes.
  • Wash and cut cauliflower head into bite-sized pieces/florets.
  • Whisk  the milk and eggs together in a large bowl.
  • Mix the breadcrumbs and cornmeal and 1/2t of salt in a large mixing bowl.
  • Coat the cauliflower in the egg mixture then coat with breadcrumb mixture.
  • Shake off excess batter before placing cauliflower on the baking sheet.
  • Lay the cauliflower single layer on the baking sheet.
  • Bake for 20 minutes until golden brown, turning them over so that all sides golden brown and crispy.
  • While the cauliflower is baking, prepare buffalo wing sauce ready.
  • Melt 1/2 cup of butter.
  • Take wings out and pour butter and hotsauce on wings, coat well. Salt and Pepper to taste.
  • Bake in the oven for another 10-15 minutes.
  • Take out fries and salt, serve with ketchup.
  • Serve wings with cut carrots, celery and blue cheese. Cheers!

 

Chai Spiced Paleo Scones with Berry Compote
A best friend visited one summer morning and I made her some super easy and healthy Chai Spiced Paleo Scones: wheatless, sugarless, flour-less, high protein, and densely nutritive. Now I’m making them again for the fall, when a warm oven is welcome. They are perfect topped with spreadable vegan butter and a warm berry compote!

Ingredients:

2 cups of Paleo or almond flour
3 T coconut flour – if using almond flour
3 T of flaxseed meal (optional)
1/4 cup coconut oil – or any vegan butter, reserve some for basting
1/4 cup granulated monkfruit sugar, maple syrup or honey, more for sprinkling and compote
3 Tbs water
2 organic eggs
2 tsp baking powder
1 tsp vanilla
1 T cinnamon
1 tsp cardamom
1/2 tsp clove powder
1 pinch of salt
1 12oz pack or 2cups of fresh or frozen berries

Instructions:

1. Preheat oven to 375*
2. In a large mixing bowl combine dry ingredients
3. In another bowl combine eggs, vanilla and water
4. Take cold butter or coconut oil and cut into flour with two knives
5. Now, briskly combine wet and dry ingredients, mixture should be slightly crumbly (if necessary you may need to add a few drops more of water if your mixture seems too dry)
6. Form into an 8″ x 2″ round circle and place on parchment paper
7. Cut into 8ths and separate with a spatula
8. Bake for 30 minutes or until slightly browned
9. While scones are cooking heat frozen or fresh berries in a saucepan and add 3T of sweetener
10. Brush scones with a bit of melted vegan butter, sprinkle with a little monkfruit sugar and top with berry compote, serve warm!

Tools Needed:

Cookie Sheet
Parchment Paper
Spoon and Spatula
1 Large and 1 Small Mixing Bowl
Basting Brush

berry scone

berry scone

Chai Spiced Paleo Scones with Berry Compote

A best friend visited one summer morning and I made her some super easy and healthy Chai Spiced Paleo Scones: wheatless, sugarless, flour-less, high protein, and densely nutritive. Now I'm making them again for the fall, when a warm oven is welcome. They are perfect topped with spreadable vegan butter and a warm berry compote!

Equipment

  • Tools Needed:
  • Cookie Sheet
  • Parchment Paper
  • Spoon and Spatula
  • 1 Large and 1 small mixing bowl
  • Basting Brush

Ingredients
  

  • 2 cups of Paleo or almond flour
  • 3 T coconut flour - if using almond flour
  • 3 T of flaxseed meal optional
  • 1/4 cup coconut oil - or any vegan butter reserve some for basting
  • 1/4 cup granulated monkfruit sugar maple syrup or honey, more for sprinkling and compote
  • 3 Tbs water
  • 2 organic eggs
  • 2 tsp baking powder
  • 1 tsp vanilla
  • 1 T cinnamon
  • 1 tsp cardamom
  • 1/2 tsp clove powder
  • 1 pinch of salt
  • 1 12 oz pack or 2 cups of fresh or frozen berries

Instructions
 

  • Preheat oven to 375*
  • In a large mixing bowl combine dry ingredients
  • In another bowl combine eggs, vanilla and water
  • Take cold butter or coconut oil and cut into flour with two knives
  • Now, briskly combine wet and dry ingredients, mixture should be slightly crumbly (if necessary you may need to add a few drops more of water if your mixture seems too dry)
  • Form into an 8" x 2" round circle and place on parchment paper
  • Cut into 8ths and separate with a spatula
  • Bake for 30 minutes or until slightly browned
  • While scones are cooking heat frozen or fresh berries in a saucepan and add 3T of sweetener
  • Brush scones with a bit of melted vegan butter, sprinkle with a little monkfruit sugar and top with berry compote, serve warm!

This Comforting Spiced Kitchari Dal Bhat, is a modified version of the nutritive, cleansing Kitchari from the spiritual community of Shoshoni, and a shoutout to a lifetime yogi friend for his cooking instructions. Dal Bhat which means lentils and rice, is a staple the food served daily in Nepal and India. When you combine the rice and red lentils, you have a complex protein. Kitchari is often used in Ayurvedic medicine as a cleansing food as it’s very easy to digest and is nutritive. In the Ayurvedic tradition, kitchari is one of the foods that is considered sattvic. Sattvic is calming to your digestion and digestive track, and includes vegetables, oils or ghee (clarified butter), fruits, beans, and whole grains. In fact, I regularly follow the at home cleanse suggested by LifeSpa where you eat only this. You can make a big batch of it while you are doing the cleanse or on a solitary retreat doing self-care. It’s so spicy and comforting and inexpensive, the staff at Shoshoni always say that it’s their favorite thing for them to eat!

• 2 C dried yellow or red split peas (Moong Dal)
• 5 C water
• 2 T ghee, coconut or olive oil
• 1/2 tsp dried fennel seed
• 1 tsp chopped ginger root
• 1 T black mustard seeds
• 1 T cumin seeds
• 1 clove garlic, minced
• 1 tsp. turmeric
• 1 tsp. chili paste, or a pinch of cayenne pepper
• 1 tsp. ground cumin
• 1 tsp. ground coriander

(or sub the above 4 with Quality Curry Powder)

• 2 tomatoes, finely chopped
• 1/2 cup chopped onions
• 2 tsp. salt, or to taste
• 1T monkfruit or cane sugar
• 2 cups spinach
• 1/2 cup sliced carrots
Rice: Long Grain Organic Basmati Rice, Cooked on the side
Condiments: Plain Greek Yogurt, Mango Lime Pickle and Chutney on the side


Directions:

1. Rinse split peas. Bring water to boil in a large pot, and add peas. Return to boil, stir, then lower heat, and simmer 1 hour until tender.

2. In a skillet, heat oil and sauté, mustard seeds until they “pop” and turn grey. Add cumin seeds and fry until golden. Make sure to cover the pan when cooking seeds, or they’ll “pop” all over your kitchen! Add garlic,
ginger, onions, turmeric, chili paste or cayenne, ground cumin, and coriander (or curry powder).
Sauté, 2 minutes. Add tomatoes and sauté, until the tomato is mushy (about 3-5 minutes).

3. Add mixture to Dal, salt, and vegetables cook another 20 minutes, adding 1c water. Warm rice and condiments are served on the side.

 

Comforting Spiced Kitchari Dal Bhat

This Comforting Spiced Kitchari Dal Bhat, is a modified version of the nutritive, cleansing Kitchari from the spiritual community of Shoshoni, and a shoutout to a lifetime yogi friend for his cooking instructions. Dal Bhat which means lentils and rice, is a staple the food served daily in Nepal and India. When you combine the rice and red lentils, you have a complex protein. Kitchari is often used in Ayurvedic medicine as a cleansing food as it's very easy to digest and is nutritive. In the Ayurvedic tradition, kitchari is one of the foods that is considered sattvic. Sattvic is calming to your digestion and digestive track, and includes vegetables, oils or ghee (clarified butter), fruits, beans, and whole grains. In fact, I regularly follow the at home cleanse suggested by LifeSpa where you eat only this. You can make a big batch of it while you are doing the cleanse or on a solitary retreat doing self-care. It's so spicy and comforting and inexpensive, the staff at Shoshoni always say that it's their favorite thing for them to eat!

Ingredients
  

  • 2 C dried yellow or red split peas Moong Dal
  • 5 C water
  • 2 T ghee, coconut or olive oil
  • 1/2 tsp dried fennel seed
  • 1 tsp chopped ginger root
  • 1 T black mustard seeds
  • 1 T cumin seeds
  • 1 clove garlic minced
  • 1 tsp. turmeric
  • 1 tsp. chili paste or a pinch of cayenne pepper
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • or sub the above 4 with Quality Curry Powder
  • 2 tomatoes finely chopped
  • 1/2 cup chopped onions
  • 2 tsp. salt or to taste
  • 1 T monkfruit or cane sugar
  • 2 cups spinach
  • 1/2 cup sliced carrots
  • Rice: Long Grain Organic Basmati Rice Cooked on the side
  • Condiments: Plain Greek Yogurt Mango Lime Pickle and Chutney on the side

Instructions
 

  • Rinse split peas. Bring water to boil in a large pot, and add peas. Return to boil, stir, then lower heat, and simmer 1 hour until tender.
  • In a skillet, heat oil and sauté, mustard seeds until they "pop" and turn grey. Add cumin seeds and fry until golden. Make sure to cover the pan when cooking seeds, or they'll "pop" all over your kitchen! Add garlic,
  • ginger, onions, turmeric, chili paste or cayenne, ground cumin, and coriander (or curry powder).
  • Sauté, 2 minutes. Add tomatoes and sauté, until the tomato is mushy (about 3-5 minutes).
  • Add mixture to Dal, salt, and cook with vegetables another 20 minutes, adding 1c water. Warm rice and condiments are served on the side.

photo: Emily Kate Roemer

Welcome the fall and harvest! A perfect easy, healthy cookie sheet dinner with colorful oven roasted root vegetables and baked tofu. Vegan, gluten-free and kosher.

Ingredients

• 1 lb tofu sliced lengthwise
• 1 large yam or sweet potato washed with skin on
• 3/4 pounds brussel sprouts cut in half
• 1/2 pound beets (red or golden), trimmed and scrubbed clean
• 1/2 pounds large carrots washed and sliced
• 1/2 red or white onion peeled (optional)
• 12 whole garlic cloves large sized
• 1/4 cup extra virgin olive oil
• 2 tablespoon fresh or dried rosemary
• 1 teaspoon salt
• 1/4 tsp cracked pepper or more to taste

Recipe Notes

Note: Some people prefer to peel their veggies. I buy organic veggies and scrub them well. When using red beets your other veggies may take on a bit of reddish color. You can use golden beets instead, or roast the red beets on one side of roasting pan.

Instructions

1. Preheat oven to 425 degrees F.
2. Slice all veggies into about 1-1/2 inches square. The more similar in size, the more evenly they’ll roast.
3. Put cut veggies into a cookie sheet or roasting pan. Spread the veggies out evenly on the baking sheet. Add 3 tablespoon olive oil, herbs, salt, and pepper. Stir until all veggies are evenly coated with oil, spice and herbs.
4. On a second cookie sheet, spread 2T olive oil, and please tofu slices.
5. 



Roast the veggies in the oven for fifteen minutes. Stir the veggies and turn over the tofu, return baking sheet to oven and continue to roast until the largest ones are tender and the borders are starting to turn golden/dark, another 15-25 minutes.

Roasted Root Vegetables with Baked Tofu

Welcome the fall and harvest! A perfect easy, healthy cookie sheet dinner with colorful oven roasted root vegetables and baked tofu. Vegan, gluten-free and kosher.
Prep Time 1 hr

Equipment

  • 2 cookie sheets or shallow roasting pans

Ingredients
  

  • 1 lb tofu sliced lengthwise
  • 1 large yam or sweet potato washed with skin on
  • 3/4 pounds brussel sprouts cut in half
  • 1/2 pound beets red or golden, trimmed and scrubbed clean
  • 1/2 pounds large carrots washed and sliced
  • 1/2 red or white onion peeled optional
  • 12 whole garlic cloves large sized
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon fresh or dried rosemary
  • 1 teaspoon salt
  • 1/4 tsp cracked pepper or more to taste

Instructions
 

  • Preheat oven to 425 degrees F.
  • Slice all veggies into about 1-1/2 inches square. The more similar in size, the more evenly they'll roast.
  • Put cut veggies into a cookie sheet or roasting pan. Spread the veggies out evenly on the baking sheet. Add 3 tablespoon olive oil, herbs, salt, and pepper. Stir until all veggies are evenly coated with oil, spice and herbs.
  • On a second cookie sheet, spread 2T olive oil, and please tofu slices.
  • Roast the veggies in the oven for fifteen minutes. Stir the veggies and turn over the tofu, return baking sheet to oven and continue to roast until the largest ones are tender and the borders are starting to turn golden/dark, another 15-25 minutes.

Notes

Note: Some people prefer to peel their veggies. I buy organic veggies and scrub them well. When using red beets your other veggies may take on a bit of reddish color. You can use golden beets instead, or roast the red beets on one side of roasting pan.

thieves

The History of Thieves Oil

In times of plague, pandemic and now Covid, humans have relied on powerful essential oils to utilize their anti-bacterial qualities. The historic folklore of this famous Thieves remedy is quite intriguing. The use of thieves oil dates back to the year 1413, at the time, the notorious Bubonic Plague was devastating a large portion of France. The black plague spread like wild fire among the citizens, and the doctors equally. It seemed impossible to be in the area without contracting it, and in the time, the illness resulted in an ultimate, gruesome death. Contracting this illness, very similar to our current pandemic, resulted in severe influenza symptoms with a bacteria infecting the blood system, ending in death.
In this time, however, four burglars were captured and accused of stealing from the ill and dying. The thieves never contracted the plague, despite the close contact with the Black Death victims. During this time, the offenses of theft were punishable by burning alive. The judge was so intrigued by how the thieves had stayed immune to this dreadful disease, that he told them if they shared their secret he’d spare them of their dire fate. The thieves told the judge their secret: they wore a perfume prepared with an essential oil and spice recipe that whenever applied to their hands, temples, ears, feet & a mask over their mouths, kept them safe from infection. They blended cloves, lemon, cinnamon, lavender, and rosemary and applied the mix to their body and a mask that they wore over their own mouth. The judge stayed true to his word. The men weren’t burned alive, but instead they were hanged for their crimes. The Black Death Doctors later adopted this formula, and wore a pointed mask, filled with these spices and oils that looked like a beak. This was the inception of the name for medical “quackery.”
I however, happen to appreciate this powerful formula, and stand by it’s amazing scent and antibacterial properties. Today, I made my own at home “Thieves” essential oil blend and made a diluted powerful non-toxic antibacterial home spray cleanser too, the home smells like lemon, clove and eucalyptus. This is amazingly spicy, like to have a home filled with chai tea, much more appealing than citronella bug spray, and does repel bugs too! A few drops of this blend can be put in an atomizer or warm vapo bath to help to open up respiration and detoxify your home. It’s very powerful though so make sure to… Dilute! Dilute! I was able to make about 20 ounces of it and it’s really strong with an apricot carrier oil for under $30. One bottle of Young Living Thieves if you can get it as it sells out now, is about $45 for 1 ounce.

The Alchemy of Making Oils

In the tradition of wild-crafting essential oils, inspired by pagans and Steinerian schools of thought as exemplified with Dr. Hauschka, the oils are best if wild-crafted. These oils I use are 100% pure essential oils, but not wildcrafted or organic, they are moderately priced and good for cleaning. Some alchemists are sensitive to the “energy” of crafting oils, even going to far as to place the oils back outside to absorb the essences from moonlight. We wont go that far since we are just blending ready made oils. However, I like to have the kitchen very clean before, play some heartwarming music and set my intention to heal as I’m blending these. Yes we too can be modern day, energy sensitive alchemists, that help to heal our world, starting right at home!

Ingredients:

1 oz. Pure Clove Oil
1 oz. Pure Rosemary Oil
1 oz. Pure Cinnamon Oil
.5 oz. Lemon Eucalyptus Oil
16 oz Apricot Oil (Any neutral base carrier oil)

Tools:

bottles to replace oil
funnel
pot or plastic bowl to stir
metal stirring spoon
2 bpa free plastic or glass spray bottles

Directions:

Pour all oils into a pan and stir until well blended
Use a funnel liquid pouring container and re-pour into bottles
To use as a cleaner, pour .5oz into a spray bottle, add 2T of castile soap and shake, shake every time before use as the oil will separate
thieves

D.I.Y. Thieves Essential Oil and Cleaner

The Alchemy of Making Oils
In the tradition of wild-crafting essential oils, inspired by pagans and Steinerian schools of thought as exemplified with Dr. Hauschka, the oils are best if wild-crafted. These oils I use are 100% pure essential oils, but not wildcrafted or organic, they are moderately priced and good for cleaning. Some alchemists are sensitive to the "energy" of crafting oils, even going to far as to place the oils back outside to absorb the essences from moonlight. We wont go that far since we are just blending ready made oils. However, I like to have the kitchen very clean before, play some heartwarming music and set my intentional to heal as I'm blending these. Yes we too can be modern day, energy sensitive alchemists, that help to heal our world, starting right at home!

Equipment

  • bottles to replace oil
  • funnel
  • pot or plastic bowl to stir
  • metal stirring spoon
  • 2 bpa free plastic or glass spray bottles

Ingredients
  

  • 1 oz. Pure Clove Oil
  • 1 oz. Pure Rosemary Oil
  • 1 oz. Pure Cinnamon Oil
  • .5 oz. Lemon Eucalyptus Oil
  • 16 oz. Apricot Oil Any neutral base carrier oil

Instructions
 

  • Pour all oils into a pan and stir until well blended
  • Use a funnel liquid pouring container and re-pour into bottles
  • To use as a cleaner, pour .5oz into a spray bottle, add 2T of castile soap and shake, shake every time before use as the oil will separate

veg loaf

As you all know, cutting out/ eating less meat is a great way to decrease our carbon footprint- this healthy, veggie infused semi-gourmet Mediterranean Vegetarian Meat Loaf comes out really well- do try it! Its great with mashed potatoes or mashed cauliflower and a roasted red pepper sauce as a condiment.

2 packs (800g) of Beyond Burger/ Lightlife ground veg. “meat”
1/2 diced organic onion
1 diced organic red and green pepper
1/2 cup of breadcrumbs or panko
2 eggs (best from our organic backyard city chickens 😉 )
1 c. sliced kalamata olives
3/4 brick of feta cheese
1/3 c olive oil
salt, black and white pepper and Italian seasoning to taste!

Form into a loaf and place on parchment paper and lay on cookie sheet.

Cook 350 degrees F for 1 hour.

Modified veg recipe thanks to aunt Ulla Broander Ödahl, who lived on Cyprus!

veg loaf

Mediterranean Vegetarian Meat Loaf

As you all know, cutting out/ eating less meat is a great way to decrease our carbon footprint- this semi-gourmet Mediterranean Vegetarian Meat Loaf came out really well- do try it!
Prep Time 30 mins
Cook Time 1 hr

Equipment

  • Cookie Sheet
  • Parchment Paper (optional)

Ingredients
  

  • 2 packs 800g of Beyond Burger/ Lightlife ground veg. "meat"
  • 1/2 diced organic onion
  • 1 diced organic red and green pepper
  • 1/2 cup of breadcrumbs or panko
  • 2 eggs best if you have organic backyard chickens
  • 1 c. sliced kalamata olives
  • 3/4 brick of feta cheese
  • 1/3 c olive oil
  • 2 tsp salt black and white pepper and Italian seasoning to taste!

Instructions
 

  • Cook 350 degrees for 1 hour.

Notes

Modified veg recipe thanks to aunt Ulla Broander Ödahl, who lived on Cyprus!

 

I was amazed to discover the very best natural face cream and now use it every.single.day. I would say it’s no less than the fountain of youth. I was taught how to make this by my flower-child neighbor who uses only the best organic and well sourced ingredients that she buys in bulk from various homemade beauty care and natural cosmetics suppliers. I know it might seem tedious to have to craft your own face cream, but it is well worth it. If you make a batch which lasts for an entire year, you can store it in the refrigerator. I swear by this, I have used the best face care products known to man like Dr. Hauschka and Evan Healy, but this is truly incomparable. It is the perfect weight and smells like citrus and vanilla. Let us know in the comments if you try this and how it feels on your skin and if indeed, all of your wrinkles magically disappear forever!

COCOA BUTTER CREAMY LOTION FOR FACE AND BODY

This nongreasy, deeply moisturizing and hydrating cream doubles as a fabulous after-sun cream. It leaves skin very soft and silky with a light, velvety “orangesicle” scent.

7 tablespoons soybean, almond, apricot kernel, or macadamia nut base oil

2 tablespoons beeswax

2 tablespoons coconut base oil (extra-virgin, unrefined)

3 tablespoon cocoa butter

1 teaspoon anhydrous lanolin

9 tablespoons distilled water

2 teaspoons vegetable glycerin

1/2 teaspoon borax x 30

20 drops sweet orange essential oil drops tangerine or sweet orange essential oil

20 drops vanilla essential oil

Recommended for: normal, dry, dehydrated, sensitive, sunburned, windburned, mature, or environmentally damaged skin (especially for dehydrated oily and combination skin in cooler, less humid seasons)

USE: Daily

PREP TIME: 1 hour approximate! 20 to 30 minutes, plus 30 minutes to set up and cool

BLENDING TOOLS: blender; long-handled, slender spatula

STORE IN:  glass or plastic jars or squeeze bottle (if storage area is very warm)

YIELD: approximately 1-1/3 cups

HEAT: In a small saucepan over low heat or in a double boiler, warm the base oils, beeswax, coco butter, and lanolin, until the cocoa butter and beeswax are just melted. In another pan, warm the water and vegetable glycerin, add the borax, and stir until the borax is incorporated.

COOL: Remove both pans from heat and allow their contents to cool almost to body temperature until the oils/wax/butter/lanolin mixture just begins to thicken and becomes slightly opaque. It will be like a soft, loose salve. This will take 5 to 10 minutes, depending on the oils/wax/butter.

BLEND: Immediately pour oil/wax/lanolin/butter mixture into into the blender, scraping the sides of the saucepan to remove every and remove every last trace. Place the lid on the blender and remove the lids plastic piece. Turn the blender on medium and slowly drizzle the water/Glycerin/Borax mixture through the center of the lid into the vortex of swirling fats below. Closely watch what happens: almost immediately, the lotion will begin to thicken. Blend for 5 to 10 seconds more. turn off the blender and check the consistency. It should have a smooth texture. If the mixtures are not combining properly, turn off the blender and give the lotion a few manual stirs with a spatula to free up the blender blades. Then replace the lid and blend on medium for another 5 to 10 seconds. Repeat process as needed.

Turn off the blender and add the essential oils, stirring a few times to mix them in, then blend completely on medium another 5 to 10 seconds, until the lotion is smooth and pale yellow

Note: If the temperature of your kitchen is above 76°F. the lotion will maintain a softer consistency. (Coconut oil turns from solid to liquid at 76°F.) If the temperature is below 76°F. the lotion will be firmer more like  a cream.

PACKAGE AND COOL: Pour the finished lotion into storage container(s). Lightly cover each container with a paper towel and allow the lotion to cool for 30 minutes before capping. If you notice after a few hours or days, that water begins to separate from the lotion, don’t worry. The mixture can separate if the fat temperature and water temperature are not relatively equal and cool enough when the two portions are blended. Keep trying — crafting perfect lotions is an art form!

No refrigeration of this product is required if it’s used within 30 days. If stored in the refrigerator, please use it within 3 to 6 months. (You may notice a change in the formula’s texture if it’s stored in the refrigerator, but this won’t affect the quality of the product.)

APPLICATION TIPS: Use 1/2 to 1 teaspoon to cover the entire face, throat, and décolleté and more as necessary for the body.

natural face cream

Homemade Cocoa Butter Face Cream

Recommended for: normal, dry, dehydrated, sensitive, sunburned, windburned, mature, or environmentally damaged skin (especially for dehydrated oily and combination skin in cooler, less humid seasons)
Prep Time 1 hr

Equipment

  • BLENDING TOOLS: blender; long-handled, slender spatula

Ingredients
  

  • 7 tablespoons soybean, almond, apricot kernel, or macadamia nut base oil
  • 2 tablespoons beeswax
  • 2 tablespoons coconut base oil extra-virgin. unrefined
  • 3 tablespoon cocoa butter
  • 1 teaspoon anhydrous lanolin
  • 9 tablespoons distilled water
  • 2 teaspoons vegetable glycerin
  • 1/2 teaspoon borax x 30
  • 20 drops drops sweet orange essential oil drops tangerine or sweet orange essential oil
  • 20 drops drops vanilla essential oil

Instructions
 

  • USE: Daily
    PREP TIME: 1 hour approximate!, 20 to 30 minutes, plus 30 minutes to set up and cool
    STORE IN:  glass or plastic jars or squeeze bottle (if storage area is very warm)
    YIELD: approximately 1-1/3 cups
    HEAT: In a small saucepan over low heat or in a double boiler, warm the base oils, beeswax, coco butter, and lanolin, until the cocoa butter and beeswax are just melted. In another pan, warm the water and vegetable glycerin, add the borax, and stir until the borax is incorporated.
    COOL: Remove both pans from heat and allow their contents to cool almost to body temperature until the oils/wax/butter/lanolin mixture just begins to thicken and becomes slightly opaque. It will he like a soft, loose salve. This will take 5 to 10 minutes, depending on the oils/wax/butter/
    BLEND: Immediately pour oil/wax/lanolin/butter mixture into into the blender, scraping the sides of the saucepan to remove every and remove every last trace. Place the lid on the blender and remove the lids plastic piece. Turn the blender on medium and slowly drizzle the water/Glycerin/Borax mixture through the center of the lid into the vortex of swirling fats below. Closely watch what happens: almost immediately, the lotion will begin to thicken. Blend for 5 to 10 seconds more. turn off the blender and check the consistency. It should have a smooth texture. If the mixtures are not combining properly, turn off the blender and give the lotion a few manual stirs with a spatula to free up the blender blades. Then replace the lid and blend on medium for another 5 to 10 seconds. Repeat process as needed.
    Turn off the blender and add the essential oils, stirring a few times to mix them in, then blend completely on medium another 5 to 10 seconds, until the lotion is smooth and pale yellow
    Note: If the temperature of your kitchen is above 76°F. the lotion will maintain a softer consistency. (Coconut oil turns from solid to liquid at 76°F.) If the temperature is below 76°F. the lotion will be firmer more like  a cream.
    PACKAGE AND COOL: Pour the finished lotion into storage container(s). Lightly cover each container with a paper towel and allow the lotion to cool for 30 minutes before capping. If you notice after a few hours or days, that water begins to separate from the lotion, don't worry. The mixture can separate if the fat temperature and water temperature are not relatively equal and cool enough when the two portions are blended. Keep trying — crafting perfect lotions is an art form!
    No refrigeration of this product is required if it's used within 30 days. If stored in the refrigerator, please use it within 3 to 6 months. (You may notice a change in the formula's texture if it's stored in the refrigerator, but this won't affect the quality of the product.)
    APPLICATION TIPS: Use 1/2 to 1 teaspoon to cover the entire face, throat, and décolleté and more as necessary for the body.
Keyword cocoa butter face cream, homemade face cream

 

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