Let's make some soap! A recipe for a simple lye soap.

http://www.motherearthnews.com/homesteading-and-livestock/lets-make-some-soap-a-recipe-for-a-simple-lye-soap.aspx#axzz39koIDhxK

Weeder

I did not take this picture or make this recipe. Thanks to whom ever posted it, I got it from Facebook

Body wash by Gina

Homemade orange honey body wash

April 8, 2014 by Fitnessista 54 Comments
I told the Pilot that it’s time to prepare… my hippie is about to be unleashed in a serious way.

Never before have I been in a land where all of these natural options are at my fingertips.

I fondly remember the time in Tucson when I called a natural health store to see if they sold kombucha scobies.

“What?”

“You know, the mother bacteria to make kombucha?”

“Oh, people still do that?”

In my brain: YES THEY DO AND I AM ONE OF THEM.

In real life: “Yeah. No worries if you don’t have any. Thanks for your help!”

California. Kombucha scobies must be everywhere!!! Haha.

For real, I’m pretty excited to live in an area where it’s mainstream to DIY health products and homemade creations. It’s something I’ve become a huge fan of over time, and when we’re out of something or I want to try a new beauty product, I’ll endeavor to make my own. (Like this rose facial spray, bath bombs and lip balm!)

Here’s a body wash I made for our hotel stay last week:

I scoped out the ingredients for my favorite LUSH shower gel online (and wasn’t exactly jumping for joy when I saw “methylparaben” and “sodium laurel sulfate” but I digress..) and decided to make some, using ingredients I had on hand.

The key ingredient: honey!

Along with some Vitamin E, sweet orange oil, olive oil and pure castille soap, it made a perfectly sudsy mixture, which left my skin clean, surprisingly soft and lightly scented. I”ll definitely be making some new flavor combos!

Here’s the recipe:

(of course, use your best judgment when trying new ingredients for your skin.)

-1/4 cup honey

-1/2 cup pure castle liquid soap (found at health food stores + Target has it, too. There are scented and plain versions)

-50 drops essential oil (I used 40 drops of sweet orange oil and 10 drops of rose absolute)

-2 tablespoons liquid Vitamin E (at health food store; Trader Joe’s now has it for about $4)

-1 tablespoon oil (I used olive, but jojoba or grapeseed would be lovely)

Add the mixture to a bottle. Shake it up, and wa-la! Homemade body wash minus the sometimes-sketchy ingredients

Have you make any homemade beauty products before?

What’s your all-time favorite soap or body wash?

Hope you have a great morning! xoxo

Gina

DIY: Body Wash

http://healthylivinghowto.com/1/post/2014/02/diy-body-wash.html

DIY Squeezable Homemade Toothpaste Recipe

http://wellnessmama.com/8780/squeezable-homemade-toothpaste/

Homemade Dishwasher Detergent and Scouring Powder | One Good Thing by Jillee

http://www.onegoodthingbyjillee.com/2012/01/homemade-dishwasher-detergent-and.html

Zucchini fritters

Reinkemeyer’s Touch of Dutch Country Store added 2 new photos.
Jul 3 ·
RECIPE: ZUCCHINI FRITTERS & CHILI LIME MAYO

INGREDIENTS:

3 cups grated zucchini
1 cup diced onion
2 eggs
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1/8 tsp of cayenne pepper
Oil for frying

DIRECTIONS:

Pour the oil in a skillet until it is half an inch deep and turn the heat to medium.

While waiting for the oil to heat up, combine the zucchini, onion, and eggs in a large bowl. Stir the mixture to combine. It may get a little frothy, but that’s normal.

In another bowl, combine the dry ingredients: flour, baking powder, 1/2 tsp of chili powder, salt, and pepper and stir to combine

Add the dry ingredients to the zucchini mixture and fold it all together.

Once your oil is hot. Dip a spoon with some batter on it into the oil to test. If the oil starts bubbling in contact with the batter, it’s ready.
Form the batter into loose ‘patties’ and fry in oil 3-4 minutes per side. If you want smaller bite sized portions, drop the batter by heaping tablespoons into the oil and fry for 2-3 minutes per side.

When the centers are firm, remove them from the oil and allow the to drain in a pan lined with paper towels.

CHILI LIME MAYO

INGREDIENTS:

1 cup mayo
1 TBSP lime juice (lemon juice will work as a substitute)
1/2 tsp chili powder

DIRECTIONS:

Combine the mayo, lime juice, and chili powder in a small mixing bowl and stir it all up. Chill it.

Chicken salad from the dutch country store

Chicken Salad with Cantaloupe

Prep Time: 30 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 6

INGREDIENTS:
Dressing:
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh lemon juice
1 1/2 teaspoons lemon zest
1 1/2 teaspoons white sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt

Salad:
2 cups cubed cooked chicken
1 1/2 cups fresh blueberries
1 cup sliced celery
1 cup seedless green grapes, halved
1/2 cup sliced almonds

3 cantaloupes, halved and seeded*
DIRECTIONS:
1. Make the dressing by whisking the mayonnaise, sour cream, lemon juice, lemon zest, sugar, ginger, and salt in a mixing bowl. Add the chicken, blueberries, celery, grapes, and almonds; stir gently until evenly mixed. Cover the bowl and refrigerate for 1 hour.
2. Spoon into cantaloupe halves to serve.

* Can also just cube cantaloupe and serve it as a side with the salad on bread or lettuce bed.
Enjoy!

Potatoes from dutch country

62
Reinkemeyer’s Touch of Dutch Country Store
Fondant Potatoes

Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Servings: 6

INGREDIENTS:
3 large whole russet potatoes
2 tablespoons high-heat-resistant
vegetable oil, such as grapeseed oil
salt and ground black pepper to taste
3 tablespoons butter
4 sprigs thyme, plus more for garnish
1/2 cup chicken broth, or more as needed

DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
3. Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
4. Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
5. Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
6. Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
7. Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
8. Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren’t tender, add 1/4 cup more stock and let cook 10 more minutes.
9. Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.

Enjoy!
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