Category Archives: recipe

Oat Bran Muffins

I don’t have time for breakfast in the morning so I started making these the night before, oatmeal in muffin form is a perfect heart healthy on the go breakfast.

Oat bran is usually sold with specialty flours or with the hot cereals in stores, I had to look twice to find it.

This is a well established recipe, I found it from AllRecipes to 10 other web sites and even on the package the oat bran were all the same recipe so I went with it.

I make half the recipe so that I have six standard size muffins, this last two days in my household so nothing is wasted and nothing goes bad. You can double the recipe for 12 muffins.

I like to change it up, I leave the lumps in the brown sugar so it gets gooey sugar pockets, I add different dried fruit and I add different flavors of yogurt. In the pictures I used  cinnamon, dried blueberries and Peach Almond milk yogurt which added peach chunks to my muffins. I like to use dried fruit if it’s available, You get all the flavor but not a soggy pocket in the muffin from water content evaporation. So check out the dried fruit section, I like to go to the bulk bins in the market instead of prepackaged for this. Add apple sauce, add chocolate chips, coconut flakes, add banana or maple syrup, add everything all at once! I like it because of the versatility.

Here is the base recipe before being dressed up, add things like cinnamon or cocoa powder in at 1 teaspoon. And add the fruit berries and nuts as thick or thin as suits your taste.

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Ingredients:

3/4 cup flour

3/4 cup oat bran

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg

2 tablespoons olive oil

1/2 cup yogurt

Instruction:

In a bowl mix oat bran, flour, baking powder, baking soda, salt and any dry additives of your choice.  Stir and then add Egg, oil, and yogurt. Mix until combined and add any remaining additives. Scoop evenly between 6 baking cup liners and let stand for 10 minutes before placing into the oven.

Bake at 400 degrees for 15 minutes.

 

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Blueberry Peach
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Apple Cinnamon
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Cranberry Dark Chocolate
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Cardamom spice with chocolate chips and pecans

 

Shea & Apricot Lotion Recipe

If you are not using a stick blender I recommend getting one of the cheap ones, but if you are hand mixing make sure you mix it for several minutes, rest, mix, rest, mix some more. I have had a few hand mixed lotions fail to fully emulsify because I thought I had mixed it enough.

heat phase

22.68 g emulsifying wax

8.5 g stearic acid

15 g shea butter

5.66 g coconut oil

10 g Apricot kernel oil

8.5 g rice bran oil

cool down/emulsification phase

8.5  honeyquat

333 g distilled water (hot)

100 g isopropyl myristate

apricot fragrance

1% Optiphen

 

Teakwood & Cardamom Hot Process Soap

 

 

I added the cocoa butter at the end as the superfat. I added the cocoa powder at the same time. I like the geologic look I can get from hot process soap and mica lines.

Ingredients

550 g lard

275 g coconut oil

110 g castor oil

110 g sunflower oil

55 g cocoa butter

330 g distilled water

156 g sodium hydroxide

colorant: 100% cocoa powder, gold mica

fragrance used: Teakwood & Cardamom from Nature’s Garden

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Chicken Cashew Curry Salad

 

Ingredients:

2-3 chicken breasts, cooked and cubed

1 tablespoon olive oil

5 celery stalks, sliced

3/4 cup peas, frozen

1/2 cup cashews, toasted

1 cup mayonnaise

2-3 tablespoons curry powder

1 tablespoon lemon

1/2 teaspoon salt

1 clove garlic, diced finely

fresh cilantro

Instruction:

Preheat oven to 350 degrees.

Place chicken and olive oil in a pan and bake  until cooked through. Set aside to cool, then dice into 1/2 inch cubes.

Place cashews on a baking sheet and bake in oven for 4-6 minutes until toasted.

In a bowl mix together mayonnaise, garlic , curry powder, lemon and salt.

In a large bowl mix chicken, cashews, celery, peas and curry dressing. Serve with fresh cilantro.

 

Other Curry Recipes

Curry Powder

Acorn Squash Coconut Curry Soup

Aqua Di Gio Soap

The oil you use can effect the overall color of your finished soap. If you want a beautiful white then lard is a good choice. Another good addition was rice bran oil, it tends to make a soap look shinier.

Information

Soap Method: Cold Process

Design Method: In the Pot Swirl

Mold: Tall & Skinny

Soaping Temperature: 117 (oil) 130 (Lye)

Fragrance: Aqua Di Gio from Natures Garden

Ingredients:

440 g manteca

330 g coconut oil

110 g castor oil

110 rice bran oil

110 g shea butter

330 g H2O

15.7 g NaOH

34 g fragrance

Mica: Caribbean blue, celestial blue and black knight mica’s from Brambleberry and Natures Garden.

 

 

90 Second Low Carb Bread

This is a recipe for people with food allergies, for people on low carb diets, you are just trying to be healthier or you have no bread and don’t want to go to the store. Instead of an exact recipe I will give you the variety of some ingredients that can be used, they are interchangeable, and lend a different flavor depending on which ingredients you use, go out there and experiment!

For the most part I most often make this with coconut and use it as a replacement for an English muffin but it can be used in place of any bread. A little experimentation and modification with this recipe and you can make a whole loaf of bread in the oven, or a cake/muffins/pancakes.

Ingredients

2 tbsp coconut flour or almond flour or hazelnut flour (or a blend of them equaling 2 tbsp)

1 tbsp almond milk or coconut milk or heavy cream

1 egg

1 tbsp oil or butter of your choice

1/4 tsp baking powder

You can modify the favor further to your needs by adding, sugar or bacon bits or herbs.

Instruction

Mix all ingredients in a coffee mug and microwave for 90 seconds. Flip the bread out of mug and cut in two.

Let cool before use or toast it in a toaster.

 

 

 

 

 

Egg Drop Soup For One

Ingredients

1 cup Chicken Broth

1/4 teaspoon Soy Sauce

1/4 teaspoon Toasted Sesame Oil

1/4 teaspoon Ginger, fresh grated

1/4 teaspoon Black Pepper

1 teaspoon Corn Starch

1 Egg, beaten

Salt, to taste

1 Chive, chopped

 

Instruction

Add a few tablespoons of broth to the corn starch and set aside.

Add broth, soy sauce, toasted sesame oil, ginger and pepper in a small sauce pan and bring to boil, add corn starch and mix for one to two minutes until slightly thickened. Slowly pour the beaten egg into the boiling broth while stirring. Continue to stir slowly for a minute or two. Add salt to taste.

Pour into bowl and add chives.