Tag Archives: honey

Honey Rebatch Soap

I recently made a plain unscented cold process soap with the idea of rebatching it. I wanted a blank slate to start with instead of scraps that are already scented and colored. I let one pound of the soap sit and cure for a month before the rebatch. I grated the soap into a crock pot, added 1/4 cup of coconut milk and and 1 teaspoon of honey. One of the advantages of rebatching is to add luxury ingredients like oils, milks, herbs and sensitive essential oils.

I put the crockpot on high and covered it. I let it cook for about 20-30 minutes before I began stirring it every 5 minutes. Turn off the heat once it is melted enough to mix easily. You can choose to stick blend it but I decided against that.

I used a chai tea fragrance for this, It will cause some discoloration which should be interesting contrast. I used some pearly white mica to ensure the tan wouldn’t be too dark.

 

 

Fry Bread

If you drive through Arizona in the American Southwest all of the Indian Reservations sell these along the side of the road and occasionally I get cravings for them.

Ingredients

Honey

4 cups flour

1/2 tsp salt

1 Tbs baking powder

1 1/2 cup warm water

oil for frying

 

Instruction

Combine dry ingredients, stir in water, kneed until soft but not sticky, shape into Tenis ball sized portions. Cover them with a warm damp cloth.

In a frying pan heat an inch of Avocado oil to med-high. Flatten out a dough ball to cover an area the size of your outstretched hand, poke a hole in the center.

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Place (one at a time) gently into the oil and cook for 1-2 minutes per side until golden brown. They will shrink and puff up a bit while cooking.

Remove from oil and place on paper towels to drain the excess oil. Once slightly cooled the traditional topping is to add a generous amount of honey and to eat them while they are still warm.

 

 

Lavender Lotion for Sensitive Skin

Everything in this recipe was measured by weight… by volume it will fill two 4 oz or one 8 oz containers and you will have a few tablespoons left over, I usually make a sampler with the leftover bit.

I like to infuse oils for recipes because I like the scents I get from them much more than using Essential Oils or Fragrance Oils. For this recipe I used a combination of Infused Oils, Brewed Tea and Essential Oils, overall the result was still a very mild scent, which is exactly what I was going for. If you do not want to trouble yourself with tea and infusion just using Essential Oils will also work.

First you want to make your tea. You will need 1 heaping tablespoon of both Lavender Flowers and Chamomile Flowers. You can get them in specialty shops that sell herbs or tea or you can all of the ingredients I am using here from places like MountainRoseHerbs or Brambleberry. If you don’t have Chamomile flowers for this recipe you could also use Calendula Flowers.

In a sauce pan with lid add the herbs and about 1 1/2 cups of Distilled Water (do not use regular tap water or bottled water). Bring this to a gentle boil and then remove from heat. Leave the pan covered and set aside to cool for a few moments. You could also use a teapot that strains out loose leaf tea that might be a better easier option.

In a double boiler melt the following:

.45 oz Shea Butter

.4 oz Emulsifying Wax

.15 oz Stearic Acid

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While those ingredients are melting strain the lavender/chamomile tea through a coffee filter or cheese cloth to remove the flowers. Measure out 6.5 oz of the liquid and add it into a mixing bowl, you will want to use this tea while it is still fairly hot  so that it is easier to mix into the oils.

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Once the contents of the double boiler is melted to a clear liquid remove from heat and wisk while adding:

.2 oz Lavender Infused Oil

.2 oz Chamomile Infused Oil

Strain the oil though a coffee filter if it still has the flowers in it like mine.

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(or substitute with a .4 oz of a light sensitive skin friendly oil I would recommend Jojoba Oil, I used Sunflower Oil because that’s what I used for my infusions.)

This will cool the oils so you want to mix it until it is completely liquid again. Once it is clear slowly pour in the tea while mixing constantly. It will turn from clear to creamy white. I guess I’ll never get a good picture if this part of the process because I am too busy whisking. Continue to mix for a moment before adding:

1 oz Aloe Vera Juice

.1 oz Honey

.2 oz Meadowfoam Oil

.2 Oz Tamanu Oil

.1 oz Oat Extract

.1 oz Vitamin E

Wisk for another minute and let sit for 3-5 minutes, then whisk for a minute and let sit again. Do this 2-4 times until all ingredients are well combined. You do not want any green foam on top from the Tamanu and to ensure the Honey doesn’t try to clump at the bottom. Then Add:

3-4 drops Lavender Essential Oil (optional)

Preservative (preferably not optional)of your choice. No, Rosemary or Vitamin E will not suffice, I used Optiphen ND for this one. Be sure to follow all instructions indicated by the manufacturer about their products. You can carefully keep track of the accuracy of the weight of this recipe or you can reweigh the recipe at the end for an exact total but be sure your numbers haven’t changed when calculating the amount of preservative to use.

Before the mixture cools enough to thicken, pour it into the container(s) you have prepared, this also prevents air pockets that you get from transferring a thickened lotion, additionally it’s just a heck of a lot easier. Leave the lids off of the containers until the lotion has cooled to room temperature. This will ensure you do not end up with a bit of condensation on top of your lotion.

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Enjoy!

Blueberry? Carrot? Bran muffins.

I experimented

 

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Preheat oven to 375 degrees

1 1/2 cups wheat bran

1 cup buttermilk

1/8 teaspoon orange zest

1/3 cup coconut oil

1 egg

1/2 cup of honey

1/2 teaspoon vanilla extract

1 cup of flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 Carrot (shredded)

about 20-30 fresh blueberries

1/8 teaspoon ground cinnamon

 

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Im a bowl mix the wheat bran and the buttermilk, let it stand for a few minutes to absorb.

Meanawhile…

In another bowl, mix orange zest, coconut oil, egg, honey and vanilla extract.

Add the bran mixture to this bowl.

In the emptied bran bowl blend the flour, baking powder, baking soda and salt, then add to bran mixture.

Mix in shredded carrot, blueberries and cinnamon.

Bake for 15-20 minutes. Makes 12 muffins.

 

I’ve also made this with 2 tablespoons of dark chocolate chips.