I keep thinking I wont have room for anymore plant’s but I keep finding room. Here they are at the beginning of spring after a winter with almost no natural light.
This particular soap is one of my most requested. It is a coconut milk bastille soap with cocoa butter and rice bran oil. It is colored with activated charcoal and brick red oxide. It makes a nice hard and light soap that lasts a long time and manages to smell like burning incense.
I made up a batch of Curry Powder the other day.
- 2 tablespoons ground corriander
- 2 tablespoons ground cumin
- 1 1/2 tablespoons ground turmeric
- 2 teaspoons ground ginger
- 1 teaspoon dried mustard
- 1 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon cardamom
Then from that I made Coconut Curry Sauce
- 1 tablespoon avocado or other cooking oil
- 1 teaspoon red pepper flakes
- 2 cloves minced garlic
- 2 tablespoons curry powder
- lemon zest from one small lemon
- 1 can coconut milk
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- fresh chopped basil or 6 frozen basil cubes
Add oil to pan, saute red pepper flakes and garlic until fragrant. about 20-30 seconds. Add curry powder and stir and cook for a minute or so. Add two tablespoons of coconut milk to a teaspoon of corn starch and mix well and set aside. Add the rest of the coconut milk to the pan along with the lemon zest, soy sauce and sugar. Bring to a simmer and let cook for several minutes. Not all coconut milk is the same and a good coconut milk will turn into a nice thick sauce while some remain more liquid, they both taste the same in the end. Remove from heat and add basil, I used some frozen basil cubes for mine.
Curried Fried Potato Salad = comfort food
- 2 tablespoons Avocado oil or other high heat oil
- 1 large russet potato, diced into small bite sized cubes
- 1 shallot, diced
- 1/4 cup cashews, toasted
- 1/2 cup coconut curry sauce, heated
Heat oil in pan, add potato and onion and cook until crispy and browned, about 10 minutes.
One the side toast the cashews in a pan and set aside (Essentially you are making breakfast potatoes.) Once cooked remove from pan to a bowl, add the toasted cashews on top and pour 1/4 – 1/2 cup coconut curry over the top depending on serving size.
Then the next day I also made Curried Chicken Rice from the same batch of coconut curry
- 1 cup of dry rice
- 1 1/2 cup water
- 1/4 cup cashews, toasted
- 1 left over chicken breast, diced into 1/2 inch pieces
- 1/2 cup peas
- 1/2 cup coconut curry
- 1 avocado, diced
Make the rice. While it is cooking chop the chicken breast, toast the cashews in a dry pan, prepare the peas depending on if they are canned or frozen. When the rice is done cooking, mix the rice, cashews, chicken and fully combine, then fold in the peas(gently if they are soft). Mix in diced avocado directly to the serving bowl just before being served.
I have always used fresh aloe vera gel in the place of water for my aloe soap but this time I am testing out an aloe x 10 extract to see how it differs. Because I think aloe is a more soothing soap I designed it to be very conditioning and I upped the super fat to 8%. I usually stay in the 5-6% range unless I am using a lot of coconut oil.
I planned on trying out powdered coconut milk but I decided not to incase it medled with the white color I wanted to achieve.
I figured the combination of Aloe and White Lilac is a good spring soap selection. It should finish curing just before Easter.
I used an emerald green mica sampler. I have experience in the past that green colorants that I have used tend to react strangely with lye. My Hydrated Green turns grey and then back to green again the next day. This one ’emerald green’ turned more blue than green when mixed into the lye and never quite came back to the green it originally was.