Posts

Posted on

Homemade Cold Processed Soap

Homemade Cold Pressed SoapA friend of mine taught me how to make cold processed soap about 5 years ago and I have been making it ever since for family and friends.  This is a variation of the recipe she used and I have loved it ever since!  It lathers and cleans very well.  You can use whatever essential oils you like.  I like to use a combination of peppermint, lavender and rosemary or tea tree.

So what is soap and how is it made?  Simply put, it is a chemical reaction  between lye (sodium hydroxide) and fat (animal or plant based, usually oils) called saponification.  When mixed together in just the right amounts, it forms a salt or soap!  Hisotrically, soap was made from rendering animal fat and adding natural lye (leached from ashes) to make soap.  There were no calculators or scales way back in the day so they would add more lye to the soap just in case so it would set up.  This irritated or burned the skin sometimes, but it was better than using to little and letting the oils separate leaving all their hard work  to go to waste.  We don’t have to worry about that today with scales and calculators.  When made correctly there shouldn’t be any lye remaining in the soap.  That’s the beauty of saponification!

Here are a few resources I like to go to for supplies and recipes.

The first website is great for recipes and lye calculator  http://pinemeadows.net/

The second is great for oils, lye and molds http://wholesalesuppliesplus.com/

The third source available locally is Jone’s Bees in Salt Lake City (2586 w. 500 s.) for lye and other oils

Supplies

One large glass bowl or heat resistant plastic bowl (for lye)
One very large metal pot for gently heating oils
One scale (preferably electric)
One electric blending stick or wooden spoon
One instant read thermometer
Rubber Gloves
Goggles
Newspaper/paper towels to put down on your counter to protect it from lye
molds to pour soap (I used a cardboard box lined with a large garbage bag)
Vinegar, in case lye gets on your skin and you need to relieve the burn

 

Recipe

40 oz. coconut oil
32 oz. palm oil
24 oz. olive oil
12 oz. avocado, grape seed or jojoba oil
4 oz. cocoa butter
16 oz. lye (sodium hydroxide)
52 oz. distilled water
1.5 oz essential oils (optional)

Put on your gloves and goggles with newspaper under the counter to protect it from the chemical reaction between lye and water.

*Warning!!! Always add lye to liquid, NOT liquid to lye!!!

Measure by weight in your scale the right amount of water, put it into bowl, then measure lye and carefully add to water. Mix with wooden spoon thoroughly, (open a window to allow airflow from fumes) and set aside.

Measure oils by weight and place in pot over a very low heat just until melted. You can use the blending stick to help break up the oils. Be careful to do it slowly and do not raise temp higher than lye temp mixture.

Check the temp of both lye and oil separately of course. When both are in between 125`- 100` then they are ready to come together. (Keep them as close together in temp as possible) Carefully add your lye mixture to the oil mixture without splashing. (I actually used a very large 6 gallon bucket) Start to mix thoroughly with blending stick or wooden spoon, (perfect time to add essential oils) until it starts to trail (leaving a trail of soap behind when it drizzles off the spoon). It will harden quickly! When this happens it is ready to pour, again be careful not to splash. Cover soap with plastic wrap and blankets to keep from cooling to quickly. Soap should be ready to cut within 24-48 hours. Once cut stack on a cooling rack allowing for air flow. Do not use soap for 4-6 weeks while it cures. Enjoy! Let me know if you have any questions. ! 🙂

 

Simplified Recipe

41 oz. coconut oil

47 oz. olive oil

47 oz. palm or palm kernel oil

20 oz. lye

47 oz. water

Follow the same directions as above.  Makes about 40 regular size bars.

Posted on

Cranberry Pear Pie

Cranberry Pear Pie 4This pie is bursting with fall flavor!  Perfect for Thanksgiving or any fall gathering party!  I have a weakness for pies and nothing beats homemade!  The sweetness of the pears and tartness of the cranberries balance each other very well.  If making pies are a bit intimidating to you, this one is perfect for beginners because it’s very straight forward, no need to make the edges perfect.  It all comes together very nicely.  Let me show you how!

Recipe

1 recipe Buttery Pie Pastry (see below)

5 large pears, peeled, cored and sliced

1  1/2 cups fresh or frozen cranberries

3/4 cup organic sugar

1/2 cup dried cranberries

2 tablespoons cornstarch

1 teaspoon lemon zest

1/2 teaspoon ground ginger

1 egg (for egg wash)

Preheat the oven to 425 degrees.  Roll one of the dough halves out onto a lightly floured surface to a 12-inch round and 1/2-inch thick disc.  Place dough into the pie plate, cut off the edges with a knife right up against the edge of the pie plate and refrigerate.

On a lightly floured surface roll out the other dough half to a 10-inch disc.

In a medium bowl mix together the sugar and cornstarch first. Add the pear slices, cranberries (fresh and dried), lemon zest and ginger.

Cranberry Pear Pie 1

Place the cranberry-pear mixture into the pie shell that was placed in the fridge.

 

Cranberry Pear Pie 2

Place the second rolled out pie disc on top of the fruit mixture and finish cutting any excess dough off the top crust.

 

Cranberry Pear Pie 3

Crimp the the edges together with a fork and cut venting slits into the pie at the top.  Crack one egg, mix with 1 tablespoon water and brush all over the top of the pie.  Bake for 10 minutes at 425 degrees then turn the oven down to 350 degrees and bake another 45 minutes.  (As a precautionary, you may want to place a cookie sheet pan on the rack below the pie in case any juices bubble out and burn the bottom of the oven).  Let the pie cool completely and serve with whip cream or vanilla ice cream.

 

 

 

 

Posted on

Homemade Garden Tomato Soup with Garlic Parmesan Grilled Cheese Sandwiches

Homemade Garden Tomato Soup with Garlic Parmesan Grilled Cheese SandwichesAs the weather begins to get colder and the nights closer to freezing we have started to gather the rest of our tomatoes for the year.  It’s a bitter sweet feeling not to have fresh garden tomatoes anymore, however this time of the year comes and I am pretty much ready for a break from it all.  The cold sends me indoors and I am happy to crawl under a warm blanket and read a good book!  This recipe is so good and very comforting!  It warms body and soul and your kids will love it too!

Homemade Garden Tomato Soup

20 medium to large tomatoes, quartered

1/4 cup olive oil

3 tablespoons balsamic vinegar

1-2 tablespoons Italian seasoning (or fresh basil)

Sea salt and fresh ground pepper

1-2 cups your choice half and half, milk, almond milk, soy milk

Fresh avocado slices

Place tomatoes on a jelly roll pan.  Drizzle olive oil, vinegar, Italian seasoning, salt and pepper on the tomatoes and roast in the oven.  You can do it one of two ways.  Bake over night at 200 degrees or at 400 degrees for 20-30 minutes depending on your preference, flipping them once half way through.  Once the tomatoes are roasted and browned take them out of them oven and puree them in a blender.  Add to large sauce pan over medium heat.  Add your cream or milk and bring to a simmer.  Serve warm with fresh avocado slices and with grilled cheese sandwiches!

 

Garlic Parmesan Grilled Cheese Sandwiches

Whole grain sliced bread

Good sharp cheddar cheese

1/4 cup butter, softened

1 tablespoon Parmesan

1 clove garlic, crushed

1/4 teaspoon dried oregano

Mix together the butter, Parmesan, garlic and oregano in a small bowl.  Place slices of cheese in between the bread slices and then spread the butter onto the outside of the sandwich.  Grill over medium high heat and serve warm with soup.

 

Posted on

Grilled Potatoes with Green Beans, Parsley and Whole Grain Mustard Dressing

Grilled Potatoes with Green Beans, Parsley and Whole Grain Mustard DressingThis dish makes a savory mouthwatering  vegan side or full lunch.  It’s a great way to use up all those veggies from the garden!  Be sure to cook your potatoes almost all the way through before adding the other ingredients!

Recipe

8-10 medium red potatoes, cleaned and diced small

2 cups green beans cut in half

1 onion, chopped finely

1 bunch parsley, chopped

Sea salt and freshly ground black pepper

2 tablespoons whole grain mustard

3 tablespoon good olive oil

In a hot, large cast iron pan (stainless steel will work too) heat some olive oil and add the potatoes.  Flip every few minutes to keep from burning (10-15minutes).  Once the potatoes are close to fully cooked add the onion, green beans and salt and pepper.  Cook for another 5-10 minutes, stirring occasionally to keep it from burning.  Mix together the olive oil and mustard and drizzle over potatoes while warm.  Serve warm.

Posted on

Herbal Burn and Wound Salve

Homemade Wound and Burn SalveThis is one of those homemade medicinal concoctions that work really well and is very helpful to know in case you can’t get immediate medical attention.  It’s perfect for cuts, scrapes, burns and more.  There are a few steps you have to take before applying the burn/wound salve itself if you are dealing with deep cuts.

First thing you need to do is to stop the bleeding with cayenne pepper.  Cayenne is an amazing herb and should be in everyone’s first aid kits!  It increases circulation inside the body, but stops bleeding outside of it!  Depending on how deep the cut is, the sting of applying cayenne pepper to the injury may or may not hurt.  My little 3 year old has received some pretty deep cuts the last 2 years from playing rough with her siblings.  We applied the cayenne (powder) to stop the bleeding first (which by the way also disinfects) and then reapplied the salve 3x a day.  She healed very well with no scars!

Recipe

The wound salve has equal parts of 3 ingredients;

Fresh leaves (if available) or dried root of the comfrey plant.   Comfrey  is also known as “knit bone”, it has been used to close wounds and heal broken bones for many years.  If you don’t grow comfrey you can use powdered comfrey root from any health food store.

Wheat germ oil helps to promote new cell growth aiding in the healing process to prevent scarring.

Honey has been used to aid with burns for many years.  It is a natural antibiotic and reduces inflammation.

You can make any adjustsments with the recipe to make a thick salve.

Blend all ingredients together if using fresh comfrey leaves or just a fork if using the powdered root of comfrey.  Keep in an airtight container and refridgerate.  It will stay good for one month.

Posted on

Rainy Day Turkey Chili

Rainy Day ChiliThis is my most favorite chili recipe hands down!  We eat it throughout the year, even if it isn’t raining.  There isn’t a whole lot that goes into the recipe so it doesn’t take a long time to prepare.  You can make it an hour before dinner time or let it simmer in the crock-pot all day.  It’s so good served with sharp cheddar cheese and a teaspoonful of sour cream!  This recipe makes a big pot of chili!  It will serve 12-18 people easily.  We often eat half the pot for one meal and freeze the other half for another day.  It’s also a great recipe to make if you are cooking for another family!

Recipe:

Good olive oil

1 package ground turkey (1.5 lbs.)

2 large onions, chopped

2 tablespoons garlic, chopped finely

2 tablespoons chili powder

2 tablespoons ground cumin

4 teaspoons dried oregano

Sea salt

Red pepper flakes (optional)

3 cups cooked pinto beans or 2 (15 oz.) cans, rinsed and drained

3 cups cooked black beans or 2 (15 oz.) cans, rinsed and drained

2 cups water

2 quarts canned tomatoes ( I like to replace one of the quarts as fire roasted tomatoes with green chilies)

In a large dutch oven use 1 tablespoon olive oil and cook the ground turkey thoroughly.  Add the chopped onions and garlic.  Cook for 5 minutes or until soft.  Add the seasonings including 1 teaspoon sea salt and red pepper flakes according to how hot you want your chili.  Add the beans, water and tomatoes.  Let simmer on medium uncovered for 30-45 minutes or in a crock-pot all day on low.

Serve with:  sour cream, sharp cheddar cheese, avocado, cilantro, corn bread and a green salad!

 

Posted on

Chocolate Chip Pumpkin Cookies with Browned Butter Frosting!

Chocolate Chip Pumpkin Cookies with Browned Butter Frosting 1

I should really call these cookies “I think I’ve died and gone to heaven cookies!”  Or maybe in the words of a friend… “You had me at browned butter!”   Yeah, these are amazingly delicious!  Perfect for “everything pumpkin” season!  🙂  The cookie is delicate and the frosting rich and flavorful!  You won’t be disappointed in this recipe!

Cookie Recipe:

1 cup butter, softened at room temperature

1/2 cup organic sugar

1/2 cup brown sugar

1 cup pureed canned pumpkin

1 egg

2 cups flour

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon cloves

1/2 teaspoon sea salt

1 cup good semisweet chocolate chips

Preheat the oven to 350 degrees.  Line 2 large jelly roll pans with parchment paper or grease well.  In a large electric bowl fitted with the paddle attachment cream together butter and sugar.  Add pumpkin and egg.  In another medium size bowl whisk together the flour, soda, powder, salt and spices.  Add to the wet ingredients and mix until just combined.  Fold in the chocolate chips.  Using a spoon, scoop 1 tablespoon of cookie dough onto the prepared baking sheet until pan is full.  Bake for 10-12 minutes.  While the cookies bake, make the frosting.

 

Browned Butter Frosting:

6 tablespoons butter

2 cups powdered sugar

2-3 tablespoons milk, almond milk or soy milk

1 teaspoon vanilla

ground cinnamon

Heat butter in a small pan over medium heat.  Continue swirling pan until the butter becomes a golden brown.  Turn off heat and whisk together in a bowl the sugar, milk, vanilla and butter.   Spread frosting onto cooled cookies and sprinkle a small dash of cinnamon on top.

Posted on

Vegetarian Shepards Pie

Vegetarian Shepards Pie

This dish is so good, you won’t even miss the meat!  It’s hearty,full of flavor and lots of veggies!  And I love that it’s a one dish meal making it easy to clean up!

Recipe:

Wash, peal and boil 4-5 baking potatoes. Drain and place back into pan. Add 1/2 t. dried thyme. Add 1/4 – 1/3c milk or sour cream, a little butter if you want, salt and pepper to taste and beat with an electric mixer until fluffy.

While the potatoes are boiling place 1 c. lentils, 3 clove of garlic, chopped, 2 c. vegetable broth and 3/4 c. water in a large skillet and bring to a boil. Allow to simmer for 20 minutes. Add 1 medium red onion, chopped and 4 medium carrots, chopped. Simmer for 10-15 minutes longer until vegetables and lentils are tender. Add 1 (14 oz.) can of Italian style diced tomatoes, 2 T. tomato paste, salt and pepper to taste.

Top the lentil mixture with mashed potatoes and 1 c. shredded cheese. Bake in the oven at 350` until the cheese is melted and bubbly.

 

Posted on

Peppermint Lip Balm

Peppermint Lip BalmI have made my own lip balm for over a year now and struggled with finding a really good recipe.  My friend Cynthia Bee was sweet enough to share her recipe with me.  I love the smooth feel of this lip balm and the versatile options with different kinds of oils and butters.  I’ll give you the basic recipe and then break it down into exact proportions as I made it.  The place to get great product at an inexpensive price is www.wholesalesuppliesplus.com

Basic Recipe

40% liquid oil like castor, bubasu, almond or olive oil.  I recommend using a combination of two.  Castor oil is thicker and gives a nice sheen.

25% shea or mango butter

20% shredded beeswax

15% brittle butter like cocoa butter

How I did it:

Ingredients for Peppermint Lip Balm

1/4 cup olive oil

1/4 cup castor oil

1/4 cup + 1 tablespoon mango butter

1/4 cup shredded beeswax

3 tablespoon shredded cocoa butter

Pinch of colored mineral (optional)

1-2 drops essential oil of your choice for every .5 oz container

2 drops vitamin E oil added at the end to help preserve the lip balm

Melt all ingredients in a small sauce pan over low heat until all oils and beeswax is melted and combined.  Add the mineral color if using.  Use a medicine syringe to fill the small half ounce containers or lip balm tubes and then add the essential oil per container.  Let the balm set and then cover with lid.

Posted on

Gingerbread with Spiced Berry Sauce

Gingerbread with Berry Spice Sauce and Whip CreamMy favorite time of the year is here!  I love everything about the Fall, from the flavors, smells, colors and cooler weather!  This recipe is so rich with flavor!  It’s perfect with your favorite herbal tea for breakfast or dessert!

Gingerbread

2 1/2 cups flour ( I like to use half all-purpose and half wheat or spelt)

2 teaspoons ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup organic sugar

1 cup molasses

3/4 cup melted butter

1/2 cup buttermilk, sour cream or plain yogurt

1/2 cup milk ( I used almond milk)

1 large egg

Preheat the oven to 350 degrees.  Grease a 10-inch round or square pan.  In a large bowl mix together the dry ingredients first.  Add the wet and mix until combined and smooth.  Pour into prepared pan and bake for 40 minutes.  Cool in pan for 10 minutes and then invert onto a wire rack.  Flip over and place onto serving plate.  Dust with powdered sugar or serve with spiced berry sauce and whip cream for a real treat!

 

Spiced Berry Sauce

4 cups frozen mixed berries

1/2 cup organic sugar

1/4 cup water

1 stick cinnamon (use 1/2 teaspoon ground if you like)

4 cloves (use 1/2 teaspoon if you like)

Place all ingredients in a medium sauce pan over high heat.  Bring to a boil, turn down heat to medium and let simmer for 10 minutes until thickened slightly.  Serve warm with gingerbread.