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.
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
333 g distilled water (hot)
100 g isopropyl myristate
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.
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
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
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
Acorn Squash Coconut Curry Soup
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.
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
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.
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.
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 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.
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.
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
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.
My recipe, life story free!
2 cups all-purpose flour
1/2 cup almond flour
2 tablespoons sugar, plus some for topping
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, chilled in the freezer.
3/4 cup buttermilk plus more for brushing
1 tablespoon vanilla extract
1- 1 1/2 cups fresh blackberries
(fancy option) 1 SMALL pinch of dried lavender
Place butter in freezer. Preheat oven to 400 degrees and prepair baking tray.
Add dry ingredients to a bowl and mix. Use a cheese grater to grate the very cold butter into the flour mixture and mix occasionally to cover the butter with flour. When loosely mixed add the egg, buttermilk and vanilla and mix until just combined.
Fold in blackberries and scoop 1/3 cup amounts onto a baking sheet, about 2 inches apart. You can shape them if you want, I prefer just globing them onto the baking sheet. If you do add lavender be careful a little tiny pinch goes a long way!
Using a BBQ brush, apply a generous amount of buttermilk to the tops and sides of all of the scones and then sprinkle the tops with sugar. Bake 15-18 minutes or until done.