Archive for the ‘Recipes and DIY’ Category
Posted by|04 March 2014
Our post on Sipping Vinegars was so popular that we thought a detailed how-to on a traditional medicinal vinegar preparation would be helpful too…
I had no idea what this word meant when I first heard it, but after a little bit of research, I realized this age old recipe is much more familiar than I thought. Oxymel – from the Latin oxymeli meaning “acid and honey” has been made and used in many ways throughout the ages and it’s a recipe that can be adapted to suit your health and herbal needs.
Traditionally, an Oxymel recipe would be used to administer herbs that might not be so pleasant to take on their own. Additionally, some of the more pleasant herbs can become even more delightful after a bath in honey and vinegar! After you try your hand at making an Oxymel, you might find that it will go nicely in some bubbly water on a warm day, on top of freshly-made pancakes, on a bed of fresh greens from your garden, by itself, or with some warm water to help keep your spirits and throat happy during a heavy cough. You can change the combination of herbs to aid you in whichever way you like.
Who doesn’t love apple cider vinegar and honey? Apple cider vinegar and honey alone are a soothing treat to an exhausted throat, but throw in some of your favorite immune boosters and we have a medicinal friend: Oxymel! (Somewhere along the path of herbal history, Rosemary Gladstar whipped up a version using classic ingredients like ginger, garlic, cayenne, and horseradish and called it fire cider.)
I hope this guide helps you find a version that suits you!
What you will need:
- organic apple cider vinegar
- raw local honey
- organic medicinal herbs of your choice (see below)
- pint jar
- pan to decoct
- jar for storage (some nice options here)
Raw apple cider vinegar is a great way to make an alcohol free extract.
Local Honey – I like wildflower honey. I can’t help but get excited about the thought of all of the hard working bees blending together the pollen of hundreds of flowers. I appreciate the different taste nuances I get depending on valley and season. If you want something more consistent and neutral, try a clover honey.
Organic herb possibilities for a throat soothing immune boost:
(These are just a few examples of herbs, but the possibilities are endless!)
There are a few ways you can prepare an Oxymel: I’ve outlined the two ways I’ve used and one additional option, which, I have not tried, but certainly will in the future.
Generally speaking, you want a ratio of 1:3 – 1:4 . That is to say 1 part dried herb to 3 or 4 parts vinegar and honey. You can easily measure by filling a pint jar less than 1/4 of the way with herbs and then topping with equal parts honey and equal parts vinegar. I’ve noticed the older techniques prefer more honey, up to 5 parts honey to 1 parts vinegar, and the newer recipes call for more apple cider vinegar, as much as 3 parts vinegar to one part honey. I prefer half and half. You can find a ratio that suits you! For storage, I prefer a glass jar with a cork top, like the ones found here.
Method 1: Stir, Shake, and Sit
Good method for a variety of herbs!
Place desired herbs into pint jar (1/4 – 1/5 of the way full), cover with apple cider vinegar and honey. You can stir before sealing the jar, or seal the jar and shake until well mixed. Now let your jar sit somewhere cool and dark and shake a couple of times a week. After two weeks, strain and pour into a glass jar for storage.
Method 2: Vinegar Reduction
Great for non-delicate herbs and hearty roots!
If you’re in a pinch and need an Oxymel quickly, you can always experiment with a vinegar reduction. I would not use this method for especially aromatic or floral herbs, as it may be too harsh of an extraction process with heat causing the aromatics to dissipate. In my recipe, it worked well, bringing out the aroma of all herbs perfectly evenly! Apple cider vinegar steam can be very intense, so be careful not to put your face and eyes over the pot while it is simmering (it will not feel good if you do!) You will want to use twice as much vinegar as you need in the end, since this is a reduction and you will loose half of it in the process to evaporation. Reduce for 30-40 minutes on low heat. Once you are done, let cool and strain, mix herbal decocted vinegar with equal parts honey until well mixed and store in an airtight bottle.
Method 3: Infusing Honey and Apple Cider Vinegar Seperately
Nice option for especially delicate herbs.
This is a very easy way to make an Oxymel if you already have infused honey and infused apple cider vinegar, or one or the other. If you have previously infused apple cider vinegar or honey you simply get to mix them together using a ratio that suits you and enjoy! If you regularly cook with herbal infused honeys and vinegars and have some of your favorites sitting around, this can be a great way to turn your culinary spice into a soothing treat!
Posted by|24 February 2014
We rediscovered this recipe while sorting through boxes of Mountain Rose history. Handwritten notes, catalog artwork, photos, and other keepsakes from throughout the decades inspired us to revisit old favorites. Herbalist, gardener, and Mountain Rose President, Julie Bailey created this gorgeous solid perfume and it has become a classic that we just love. Easy to keep in your bag or pocket, enjoy a dab of this sensual aroma on your wrists and décolletage before heading out for an enchanted evening.
Earth Aroma Balm
1 ½ cup organic almond oil
1 tsp Vitamin E oil
½ cup beeswax pastilles
Organic Essential Oil Blend
Clary Sage – 20 drops
Sweet Marjoram – 20 drops
Vetiver – 20 drops
Juniper – 10 drops
Lavender – 10 drops
* Mix essential oils together in a glass bottle and roll between the palms of your hands to combine. Set aside.
Using a double boiler, gently warm carrier oils over medium heat. Add the beeswax and stir together until completely melted to liquid, but do not boil! Remove from heat and stir in the essential oils. Immediately pour into 1oz containers and screw lids on tight. Makes 14.
Posted by|17 February 2014
Known as drinking vinegars, sipping vinegars, or shrubs, these zippy herbal concoctions have become quite trendy in the world of hip cocktails, but they are also a classic way to create good home remedies and medicines. In fact, in North America during colonial times, sipping vinegars were commonly used as both medicines and a way to preserve fruits and herbs in a deliciously consumable infusion.
We know we can make simple teas from so many different fresh and dried herbs, and we have our tinctures for concentrations of herbal properties, but vinegar is often overlooked as a way to create tasty and useful preparations.
Holy Basil, or Tulsi has been used in various cultures for generations as a healing medicinal herb and is used significantly in Ayurvedic medicine. Tulsi is considered to be an adaptogen as it helps balance different processes in the body and is believed to give us strength when facing normal daily stress. It also lends itself well to sipping vinegars—particularly the Krishna and the Rama varieties—which are cultivated commonly throughout the gardens of India. With spicy leaves that are peppery, lemony, and with undertones of clove and licorice, these flavors are a good match for vinegars. Our organic Holy Basil varieties are particularly special, as they were grown for us both right here in the Pacific Northwest and on one of our beautiful organic farms in India. The quality of flavor and aroma is absolutely stellar!
The ritual of preparing a calming, healing beverage is as much a part of self-rejuvenation for me as the herbal properties themselves. Creating infused vinegars and crafting tonics allows me to be personally involved in caring for my mind, my body, and my loved ones.
A sipping vinegar or shrub is basically a combination of vinegar, sugar, and plant matter. You can use any vinegar you’d like: apple cider, champagne, red wine, etc. I prefer to use an organic apple cider for medicinal infusions, but I often use organic white vinegar for infusions used for culinary preparations (more “glamorous” fruity shrubs) or those I intend to give as gifts.
When it comes to the sugar, I like to use raw honey in medicinal vinegars, but this is where you can use what works best for you too. The infusion can then be taken as a tonic or can be mixed with sparkling water, juice, alcohol, or a mixture of all for a delicious beverage. You can adjust the sweetener to taste and you might be surprised how delightfully mellow a well-infused sipping vinegar can be…
Rama Damiana Calming Sipping Vinegar
Using a clean quart jar, put 1 cup each organic Holy Basil (Rama) and organic Damiana into the jar and cover with 3-4 cups apple cider vinegar, making sure to cover the herbs entirely. Cover with a plastic lid or wax paper or plastic wrap and let sit to infuse. For medicinal preparations, 6-8 weeks is the estimated length of infusion, although many folks will strain and use their vinegars after 1 week—especially those using the vinegars for cocktails. You may infuse these in a cool, dark place, or in the sunlight.
Using a strainer or several layers of cheesecloth, strain the vinegar and compost the herbs. Add 1 Tablespoons raw local honey per ½ cup of vinegar in a clean jar and shake to combine. This is best stored in a sealed jar in the refrigerator.
For one beverage, add an optional ice cube or two to a glass. Add ¼ cup sipping vinegar and fill glass with sparkling water, club soda, soda water, seltzer, bubbly, etc. (or you can just add water or your organic tea of choice.) If you’d like a little alcohol, make room for an ounce or so of your liquor or wine of choice.) You can also take this as a tonic by the tablespoon or shot glass.
Krishna Holy Basil Sipping Vinegar
(with optional Strawberries)
Basil and strawberries are an interesting and delicious combination and this blending makes for a wonderful beverage. Feel free to experiment with other fruits or go with just the Holy Basil.
Using a clean quart jar, put 1-2 cups organic Holy Basil (Krishna) into the jar and cover with 3-4 cups vinegar (your choice), making sure to cover the herbs entirely. Cover with a plastic lid or wax paper or wrap plastic wrap and let sit to infuse 1-6 weeks. You may infuse these in a cool, dark place, or in the sunlight if you’d like.
Using a strainer or several layers of cheesecloth, strain the vinegar and compost the herbs. While the vinegar is straining, mash ½ cup organic strawberries (if I don’t have fresh, I thaw strawberries that we’ve frozen from our garden and use those). Add 2-3 Tablespoons of raw local honey or organic cane sugar to the strawberries and smash up together. I like to let them sit for at least an hour, but usually several hours before mashing and combining with the strained vinegar. Combine the vinegar and sweetened strawberries in a clean jar and shake to fully incorporate (you can also blend in a blender or use an immersion blender for extra smoothness.) This is best stored in a sealed jar in the refrigerator.
For one beverage, add an optional ice cube or two to a glass. Add ¼ cup sipping vinegar and fill glass with sparkling water, club soda, soda water, seltzer,bubbly, etc. (or you can just add water, juice or your organic tea of choice.) If you’d like a little alcohol, make room for an ounce or so of liquor or white or rose wine.) ¼ cup of this vinegar with sparkling wine or champagne is delicious too! You can also take this as a tonic by the tablespoon or shot glass.
So, next time you are craving an herbal infusion that is a little zippier than the customary cup of tea or looking for a creative and intentional way to experience the healing pleasures of herbs like Holy Basil, consider creating a delicious sipping vinegar!
Posted by|10 February 2014
Nut and seed milks are the perfect replacement for dairy milk in your morning coffee, or along with a cookie or fudge companion. Not only are they a healthy option, they are fun to make and just happen to be a wonderful medium for an herbal experimentation! I’ve always been a fan of almond and hemp milk and made them regularly at home. My new favorite is walnut milk, and even better, walnut milk infused with vanilla and lavender. I sweeten mine with a little bit of honey or maple syrup, but don’t overdo it or the flavor will take over! Lavender Walnut Milk is delicious by the glass all on its own or used to replace regular milk in recipes that call for it. This walnut milk recipe was inspired by Betty Rawker, a raw food specialist, who commonly adds a little raw cacao powder in place of lavender.
Lavender-Infused Walnut Milk
You will need:
- Food processor or heavy duty blender
- Mesh bag, cheese cloth or nut milk bag
- Mason jar for storing your “milk”
Soak walnuts in water for about 6 hours, strain, and rinse really well. Place walnuts in food processor or blender with 3-4 cups filtered water, lavender, and vanilla. Blend. While the food processor is running, drizzle in a little honey or maple syrup. I use anywhere from 1 tsp to 1 Tbsp depending on what I’m drinking it with or how I’m using it, so it’s up to you! Turn food processor off and strain milk into a mason jar through a mesh bag and save your lavender/walnut pulp! You’re going to want to give the mesh bag a good squeeze to get all the nut milk out. If you aren’t going to bake right away, you can store the walnut pulp in a short mason jar. If you are going to jump right into making fudge, then you can keep your pulp bag out.
Your walnut milk should keep in the fridge for about one week, the fresher the better!
One of the perks of making your own nut milks is having this yummy walnut pulp for treat-making or baking. I like to use mine for fudge or chocolate cookies! Now that you have your walnut and lavender pulp, let’s prepare for fudge! My favorite herbal buddy introduced me to a version of this lavender fudge, she prefers hers with about twice as much lavender as I have listed below. You can make your version to your liking!
Raw Lavender Walnut Coconut Fudge
- 1 cup organic walnuts
- 1 Tbsp organic Vanilla extract
- 1 Tbsp organic maple syrup
Mix together walnuts, vanilla, and maple syrup in a food processor until well blended. Press into a square glass baking pan lined with wax paper (to prevent sticking). Once crust ingredients are pressed into pan, place it in the freezer to get settled while you prepare the chocolate fudge!
Combine walnut/lavender pulp, cacao powder, liquid coconut oil, maple syrup, and vanilla in a food processor and blend until smooth. Pour chocolate blend over frozen crust and freeze for 15 minutes or until solid before serving. Add a pinch of fancy salt on top. This fudge is best stored in the fridge, but can be left out for a few hours when serving. Enjoy a piece with a fresh glass of walnut lavender milk!
Enjoy Lavender Lovers!
Posted by|28 January 2014
Who doesn’t long to have their aches and pains soothed away by touch? How about elevating that experience with an herb-infused aphrodisiac massage oil? Yes, please!
Valentine’s Day is coming up in a just few weeks and imagine how sweetly surprised your partner will be when you gift a bottle of homemade massage oil, light a few candles, and show them your love through relaxation. Even if the holiday isn’t really your thing, there’s little in life more precious than time shared connecting with the ones you love. Plus, this fun project is quick, easy, and allows you to formulate something really special for your sweetheart, as there are many wonderful ingredient options to experiment with and enjoy.
Basic Massage Oil Recipe
Drip all essential oils into a glass bottle, add carrier oil or herbal infused oil, and roll bottle between palms to blend oils. Decorate with a pretty label if desired. Shake well before each use.
Wondering which oils to use? Here are some good options to explore!
Organic Carrier Oils:
Organic Herbal Infused Oils:
Here’s a wonderful how-to for creating herbal infused oils at home.
Organic Essential Oils:
This guide will help you create the perfect essential oil blend:
Scent Combination Ideas:
Looking for a special massage oil to buy?
Share the herbal love!
Posted by|24 January 2014
One of the newest additions to our line of pure essential oils is
Organic Combava Petitgrain Essential Oil!
This bright and uplifting essential oil is distilled from the leaf and twigs of the Makrut Lime citrus bush, Citrus hystrix. You might recognize this plant from the leaves used to season bowls of Tom Kha soup. The oil has a soft thick citrus aroma, with dry wood back notes. It has a strong, long-lasting aroma, which could be considered a lovely mix of lemongrass and petitgrain. The major constituent is the aldehyde citronellal, which leads to some of the notable properties in the oil. With anywhere from 58-82% citronellal, combava has a higher content of this constituent than citronella oil.
“Out of the Fog”
Combava Essential Oil Blend Recipe
This oil blend was inspired by all of the socked in fog and air stagnation that we have been experiencing over the last couple of weeks. Only within the last couple of days have we seen the sun! The combination of these oils is bright yet grounding. A perfect blend for the middle of winter.
Posted by|20 January 2014
Here in the Pacific Northwest, our winters are spent under thick pillowy blankets of clouds that shower us with misty rains. These clouds diffuse the sun’s bright light into a glowy haze that casts gray hues over our world for months at a time.
While some of us revel in its beauty, sun lovers and out-of-towners often find this combination of dark, wet, and cold to be really difficult, bringing out feelings of hopelessness that the sun will ever shine again! Of course it will return to warm us up, but in the meantime, going for hikes or doing yoga, keeping an eye on Vitamin D levels, using full spectrum lighting, and getting plenty of sleep can help us continue to feel our best.
Herbs can also be helpful to us! This formula is really nice to have on hand because it blends warming, uplifting, and relaxing herbs that can help alleviate the occasional winter blues we all feel from time to time.
Winter Mood Boost Extract
½ part organic Lemon Balm tincture
½ part organic Hawthorn tincture
½ part organic Kava Kava tincture
¼ part organic Ginger tincture
Mix all tinctures together in a bottle and shake well. I like to take about 30 drops 1 to 2 times a day for up to 1 week, or less as needed. It’s always a good idea to take a small amount first, sit in silence, and feel how the herbs effect your body. It just might bring a little sunshine to your gloomy gray days!
Posted by|16 January 2014
We had a lovely time talking beer, kombucha, kraut, pickling, salting, brining, and more at Fun with Fermentation last weekend. We brought a bowl full of beautiful organic hops to share, along with other ingredients like caraway seed, salts, and tea blends, often used in home fermentation projects.
To see the rest of our album from this truly fun community event, head on over to Facebook!
Posted by|13 January 2014
For some of us, nothing quite says comfort food like pancakes. Whether served up for breakfast, or as a quick supper, or even eaten as a leftover snack with peanut butter, pancakes can be such an easy and filling meal. One of the fabulous things about the pancake is that a basic recipe can be modified to create sweet or savory, wholesome or decadent, and offered up as an appetizer, dessert, or main dish! After all, pancakes really are a very simple form of unleavened bread and while they cook up quickly, they are generally sturdy enough to handle some tasty additions.
With a cupboard full of delicious herbs and teas, I decided to get a little experimental and see if I could make my go-to pancakes even better with some of my favorite flavors. I discovered that some of our delicious teas make breakfast pancakes extra special and savory herbal pancakes are a great base for an easy, delicious dinner…
Honey Vanilla Tea Pancakes
2-3 Tablespoons Vanilla Black Tea* in a tea infuser
1 cup water
½ cup organic whole wheat flour
½ cup organic all purpose flour
1 Tablespoon raw, organic honey
2 teaspoons baking powder
½ teaspoon sea salt
1 Tablespoon organic Sweet Almond oil
1 organic egg, slightly beaten
Oil for pan
Bring water to boil, pour one cup over tea and steep for 15 – 20 minutes. Meanwhile, in a medium sized bowl, sift flours, baking powder, and salt together. Remove tea infuser from water and stir in honey. Mix tea/honey mixture, oil, and egg into flour mixture. Whisk together until well-combined.
Heat griddle or cast iron pan on medium high heat. Lightly grease with additional oil or butter. Pour 1/3 to ½ cup amount for each pancake. Cook until brown on bottom and the edges are dry, flip over and brown on the other side. Serve with organic maple syrup, jam, or honey (or however you’d like!)
Makes 6-12 pancakes depending on the size
Savory Supper Pancakes (with Three Variations)
Version 1: Garlic Rosemary Pancakes
1 ½ cups organic, all purpose flour (feel free experiment with other flour combinations: oat, spelt, almond, etc.)
½ teaspoon sea salt
½ teaspoon baking soda
1 teaspoon organic garlic powder
1 teaspoon organic dried thyme
1 teaspoon organic dried rosemary
1 organic egg
1 ¼ cup organic buttermilk (You can try other liquids, but I like buttermilk as it is lower in fat and adds a lightness to breads and pancakes. It is especially good with heartier flours like wheat or oat as it helps make them lighter and more digestible)
1 Tablespoon organic olive oil
Mix together flour, salt, baking soda and seasonings in a medium sized bowl. Stir together egg, buttermilk, and olive oil in another bowl or measuring cup and pour into dry ingredients and mix well. If the batter seems too thick, add a bit more liquid (water, milk, or buttermilk.) Heat griddle or cast iron pan on medium high heat. Lightly grease with additional oil or butter. Pour 1/3 to ½ cup amount for each pancake. Cook until brown on bottom and the edges are dry, flip over and brown on the other side. These are great served with sautéed vegetables or as a base for mushrooms cooked in garlic, butter, and white wine.
Makes approximately 10-12 pancakes, depending on size.
Version 2: Onion Dill Griddle Cakes
(If you like onion dill bread, you will love this version of supper pancakes!)
1 teaspoon organic dried dill weed
1 teaspoon organic onion powder
1 teaspoon organic dried parsley
½ teaspoon freshly ground organic black pepper
1 Tablespoon organic macadamia nut oil
Mix as for recipe in Version 1 but substitute the seasonings and oil with these in Version 2. Cook on griddle or skillet. These are delicious spread with cream cheese and topped with fresh tomatoes (in season) and a sprinkling of course sea salt.
Version 3: Mexican Spiced Pancakes (Savory and Spicy!)
½ teaspoon organic ground cumin
½ teaspoon organic ground chili powder
½ teaspoon organic smoked paprika
½ teaspoon organic dried cilantro
1 teaspoon organic dried oregano
1 teaspoon organic garlic powder
½ teaspoon organic cayenne pepper
1 Tablespoon organic pumpkin seed oil
Mix as for the recipe in Version 1 but substitute the seasonings and oil for these in Version 3. Cook on griddle or skillet. This version is delicious with a dollop of sour cream and your favorite salsa or served up with chili or flavorful beans. This is especially good with ½ cup corn meal substituted for ½ cup of the flour.
Feel free to create your own herb seasoning combinations and experiment with different oils and flours. While the old fashioned basic buttermilk pancake is fine, these originals are even better!
Posted by|30 December 2013
I confess, I am a bit of a beginner in the world of herbal medicine. I have only recently tried my hand at making lip balm or a healing comfrey salve (both turned out great, I might add.) Where I do have loads of experience, however, is in the kitchen. My partner and I still feed a houseful of family and friends a hearty dinner once a week for what we all hungrily call “drop-in,” and we are avid home cooks and bakers. With an overwhelming garden, which includes big, happy, herb plants like sage, a dozen different kinds of mint, and rosemary, we also have a very intimidating bronze fennel that tends to grow 15 feet tall and has begat many babies throughout our garden, we are often reaching for herbs to make our dishes sing.
One of the questions that pops up again and again with those who are learning how to “eat their herbs” is how to make substitutions between dried and fresh herbs. What if you only have fresh? What if it is the dead of winter and you have dried basil, but no fresh? This doesn’t have to be complicated, but it helps to understand a few important points.
Dried herbs are generally more concentrated in their flavor, while fresh herbs taste, well, fresh, thanks to water content. I have made my salsa recipe with dried cilantro and while it still tastes delicious, it is not exactly the same as salsa made with freshly picked and snipped cilantro. Some dishes, like soups and stews, are perfect for substitutions and you may not really notice any flavor difference at all. You will want to use dried herbs up fairly quickly, however. Those jars of dried herbs that have been tucked back in a corner of your cupboard for a decade are not going to give you a good, brilliant flavor. This is one of the reasons we encourage folks to only purchase amounts that can be used in a few months to a year—freshly dried is better than old and stale!
The general substitution ratio is 1:3 or 1/3 dried to fresh. This means that if your recipe calls for 3 Tablespoons of fresh basil, you can substitute 1 Tablespoon dried. It’s easy when your amounts are so simple, but what happens when your recipe calls for ½ cup of fresh herbs? If you know that there are 8 Tablespoons in a ½ cup, then you can take a third of that and use a little less than 3 Tablespoons of dried herb as replacement.
It works in reverse too—if your recipe calls for 2 teaspoons of dried herb, and you’d really like to use some of your happy, fresh oregano, you’ll want 6 teaspoons or 2 Tablespoons (3 teaspoons to a Tablespoon.) If you just remember the ration of 1:3—dried to fresh, you will soon be making herbal substitutions like a pro!
All Purpose Garden Herb Mix
Here’s a go-to herb mix to practice with and one that has many herbs grown in the average garden—this adds great flavor whether used dried or fresh and is perfect for soups, stews, roasted vegetables, or as a dry rub for grilling!
2 Tbsp dried organic Rosemary or 6 Tbsp fresh Rosemary
2 Tbsp dried organic Basil or 6 Tbsp fresh Basil
1 ½ dried organic Sage or 4 ½ Tbsp fresh Sage
1 tsp dried organic Thyme or 1 Tbsp fresh Thyme
1 tsp dried organic Oregano or 1 Tbsp fresh Oregano
1 tsp ground organic Black Pepper
1 tsp Himalayan Pink Salt (feel free to substitute another salt, if you’d like)
Posted by|17 December 2013
Sweet oranges studded with whole cloves are hung in houses for their wonderful scent or tossed into pots of bubbling cider this time of year. The perfume they emit reminds us of fire-warmed homes filled with family and friends. Traditionally, what we now call pomanders, were mixtures of aromatic herbs and resins kept in glass vases or lockets and used to purify the air or to protect against sickness. Today people carry on the custom by decorating oranges with cloves and allowing them to dry out. The fragrance can last for several years and may be stashed to freshen winter linens.
If you are looking for a great last-minute gift for the holidays, lip balm is always a great choice. Who doesn’t love lip balm? This recipe is a special celebration of the season with sweet and spicy notes and a creamy, soothing consistency that anyone can enjoy.
Pomander Lip Balm
1 TBSP organic Cocoa Butter
2 TBSP organic Sunflower Oil
1 TBSP organic Olive Oil
1 TBSP plus 1 teaspoon Beeswax
15 drops organic Sweet Orange Essential Oil
5 drops organic Clove Essential Oil
A few drops of Vitamin E Oil (optional, but recommended)
Coarsely chop the beeswax or use beeswax pastilles. Place beeswax, butter, and oils in a small pot or glass Pyrex measuring cup and gently heat in the top of a double boiler until the beeswax and butters have melted. Remove from the stovetop and add essential oils and Vitamin E Oil. Immediately pour the mixture into lip balm containers. Allow to cool completely before placing caps onto the lip balm containers. Your lip balm is finished! Makes approximately 10 lip balm tubes.
Posted by|11 December 2013
In the latest issue of Eugene Magazine, I’ve shared five of my favorite herbal sipping treats for winter celebrations. Be sure to grab a copy of the Winter 2013 issue to try them all including Chai Snow Punch, Orange Spice Manhattans, Spiked Vanilla Cocoa, a beautiful Elderberry Champagne Cocktail, and this very special Rose and Cardamom Eggnog…
Rose & Cardamom Eggnog
2 fresh, organic eggs*
3 oz (by volume) organic granulated sugar
½ tsp organic cardamom seed powder
2 oz brandy
2 oz spiced rum
6 oz organic whole milk
4 oz organic heavy cream
2 tsp organic rosewater
organic nutmeg shavings to garnish
Beat very fresh organic eggs in a blender or food processor for one minute on low speed. Slowly spoon in the sugar and continue blending for one minute to combine. With blender still running, add cardamom, brandy, rum, milk, and cream. Blend the ingredients together for one minute. Chill thoroughly to allow the flavors to meld. Stir in the rosewater and serve in two chilled glasses, grating nutmeg on top before serving and an organic rose bud if you’re feeling sweet.
* We suggest caution in consuming raw eggs due to the slight risk of food-borne illness. To reduce this risk, it is recommended that you use only fresh, properly stored, clean eggs with intact shells, and avoid contact between the yolks or whites and the shell.