Debbie's Face Cream

Scrub on the left, Cream on the right.

With so much junk in cosmetics these days, I came across a recipe in Rosemary Gladstar's* books for a face cream that met my criteria for something I would consider putting on my skin.  I adapted it some and here is what I do now.

I get all my ingredients at Mountain Rose Herbs.  They're a fabulous company with an amazing array of herbs, spices, oils, clays, essential oils, containers and more.

Okay, so here we go.....

Ingredients:

Ratio is 1:1 water to oils

Waters:
1 cup distilled water
1/2 cup aloe vera gel

Oils:
1 cup almond oil
1 3/8 oz. Kokum butter (This can be replaced with another specialty butter of your choice.)
1 3/4 oz. coconut oil
1 3/8 oz. beeswax (I use pastilles)
1/4 teaspoon Vitamin E oil
1/2 teaspoon Litsea essential oil (or other essential oil of your choice)

Method:

1. Bring all ingredients to room temperature.

2. Measure water and aloe vera gel into a measuring cup and set aside.

3. In a double boiler bowl over boiling water, melt the beeswax first.

4. Add Kokum butter and melt into beeswax.

5. Add coconut oil and melt into beeswax and Kokum butter.

6. Add almond oil, stirring until the mixture is clear and liquid.

7. Remove bowl from double boiler pot and pour the oils into a high speed blender container. (Bosch, Blend Tec or Vita-Mix would be best)

8. Allow oils to cool until they are room temperature and starting to get set up.
This is the only tricky part of the whole process.  The oils need to be getting solid, but not BE solid.  They still need to be able to be blended smooth.
junk
9. Add the Vitamin E and Litsea to the container.

10. Start the blender and let the oils get moving in the container.

11. Using the pouring function of the blender lid, while the blender is running, pour the water and aloe vera gel into the vortex of the blending oils.  Keep adding the water, making sure the blender is keeping up with the additions.  The contents will start turning white.  Keep adding the water until you run out.  The blender will be working at this, by now.

12. When the last of the water is added, make sure it's been incorporated into the cream and then turn off the blender.

13.Transfer the cream to small jars and put tight fitting lids on them.

Note: Sometimes the cream develops chunks of some of the oils in it.  I don't know why and have never been able to keep it from happening.  It develops over time.  Go figure!

*Please know that I don't endorse Rosemary Gladstar's New Age philosophies, etc.  She knows herbs and women's health, and I value her knowledge on that level.

Roasted Carrots

These are so easy and so good.

Ingredients:
Enough carrots to fill a 9x13 pan when cup up. (I use about 5 large)
1 Tablespoon fresh rosemary, minced
2-3 tablespoons coconut oil
Salt to taste

Method:
Melt coconut oil in a 9x13 pan.  I use a glass one lined with parchment paper.
Cut carrots into narrow, thin sticks.
Mince rosemary.
Toss carrots and rosemary with the coconut oil and salt to taste.
Bake for about 1 1/2 hours at 350*
They should be almost carmelizing.  Dark edges and kind of sticky.

Cooked Frozen Peas

This is one I grew up with, and I've always liked them.

This will serve 4-5 people

Ingredients:
3 cups of frozen peas
2 lettuce leaves, chopped (I use romaine)
2 green onions, sliced
Coconut oil
Salt and pepper to taste

Method:
Heat enough oil to cover the bottom of a medium saucepan.
When it's good and hot, add the chopped lettuce and green onions.
Put the lid on and shake the pan around to evenly heat the veggies.
Let it get hot again and then add the peas.
Put the lid back on and shake the pot again until the peas and other veggies are evenly distributed.
Return to the heat for about 3-5 minutes until the peas are cooked through.
Add a little butter after they're cooked, and salt and pepper to taste.

Note: I use coconut oil to cook them in because it has a high smoke point and I can get it hotter than other oils.  Adding a little butter after they're cooked adds to the flavor, but doesn't risk burning the butter.

Morning Glorious Muffins Remake (Grain-, Dairy- and Refined Sugar-free)

A friend of mine asked me if I could do a recipe revision on one of her favorite muffin recipes.  Here's the result.

Ingredients:
1/2 cup coconut flour (2 oz. by weight)
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons cinnamon

6 eggs
1/2 cup coconut oil
1/4 cup honey
2 Tablespoons vanilla

1 cup shredded zucchini or apple
1 cup shredded carrots
1/2 cup shredded coconut
1/4 cup dates, chopped
2/3 cup chopped walnuts (or other nut)

Method:
Mix the dry ingredients in a medium bowl.

In a large bowl, beat eggs until frothy.
Add coconut oil, honey and vanilla and beat until thick.

Add the dry ingredients to the wet ingredients and mix well.

Add the zucchini or apple, carrots, coconut and nuts and mix until just blended.

Divide batter into muffin cups.
Bake at 350* for 22-24 minutes, or until a toothpick comes out clean.
Makes 12 muffins.

Grain-free, Dairy-free, Refined-sugar-free Carrot Muffins

These are really good.  I worked on the recipe for awhile and landed on this.

Ingredients:
1/2 cup coconut flour (2 oz. by weight)
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons cinnamon

6 eggs
1/2 cup coconut oil
1/4 cup honey
2 Tablespoons vanilla
2 1/2 cups grated carrot
1 cup chopped walnuts (or other nut)

Method:
Mix the dry ingredients in a medium bowl.

In a large bowl, beat eggs until frothy.
Add coconut oil, honey and vanilla and beat until thick.

Add the dry ingredients to the wet ingredients and mix well.

Add the carrots and nuts and mix until just blended.

Divide batter into muffin cups.
Bake at 350* for 24 minutes, or until a toothpick comes out clean.
Makes 10-12 muffins.

Healthy "Mounds" Bites

When I first saw this recipe, I wanted to try it.  And then a friend made them and I was hooked.  Until I found I was allergic to almonds!  Other nuts work, too, so that's good!

I used an ice cube tray to make these individual little goodies.  One recipe makes 2 trays.

Ingredients:

Almonds or Walnuts, or whatever (as many nuts as you have compartments to fill)

Coconut Part:
1 1/3 cup shredded coconut
1/2 cup coconut oil
1/4 cup honey
1 teaspoon almond extract (optional)

Chocolate Part:
3/4 cup cocoa or raw cacao powder
1/4 cup honey
1 cup coconut oil
1 Tablespoon vanilla

Method:

Put one nut (or as many as you like) in each ice cube compartment.

Mix together coconut, 1/2 cup coconut oil, 1/4 cup honey and almond extract until well combined.
Pack into each compartment over the nuts until about 3/4 full.
Freeze for 30 minutes.

In a double boiler, melt together the cocoa or cacao powder, 1/4 cup honey, 1 cup coconut oil and 1 T vanilla.  Whisk until well combined.
Pour into the compartments over the nuts and coconut mixture and freeze again for 30 minutes.

Pop the bites out of the ice cube trays and store in the freezer in either a ziploc bag or other container.

Gluten-Free, Dairy-Free, Refined Sugar-Free Cornbread

Ingredients:

3/4 cup GMO free organic cornmeal
1 cup Gluten-Free Flour Blend
2 teaspoons baking powder
1 teaspoon salt

1 cup liquid (can be water, orange juice, or alternative milks)
3 Tablespoons honey
1/4 cup coconut oil
2 eggs

Method:

Combine dry ingredients.

Combine 1 cup liquid with honey and coconut oil.  Melt the honey and coconut oil together if you need to.

Beat the eggs and add to the other liquids.

Add wet ingredients to dry ingredients.  Mix until blended.  Some lumps are okay.

Pour into a greased 8-inch square pan.

Bake at 350* for 30 minutes.

Salmon Patties

These can be made with either leftover salmon, or just by using a cooked filet.

Ingredients:
1 pound salmon filet, cooked (I poach or bake)
1/3 cup green onions, sliced
3 cloves garlic, minced
2 teaspoons powdered ginger
4 eggs beaten
Salt to taste
Coconut oil for saute and frying

Method:
Flake the salmon.

In coconut oil, saute green onions until soft, add garlic and just warm it until it is fragrant.

Combine salmon, onions and garlic, ginger, eggs and salt, and 1 Tablespoon coconut oil.

Form into 1/4 cup patties and fry in coconut oil until crisp on both sides.

Drain on paper towels.

Gluten-Free Soaked Granola

One of the things that bothers me about traditional granola is that it is made with unsoaked oats.  Not good for digestion.  So, I came up with this one and it works.

Ingredients:

5 cups water
Juice of 2 lemon (or 4 Tablespoons whey)
10 cups Gluten Free thick oats

Soak the oats overnight in the water and lemon juice or whey

1/2 cup butter
1/2 cup coconut oil
1 cup honey
2 Tablespoon vanilla
1 T salt

Method:

After the oats are soaked, melt the butter, coconut oil and honey together.  Add vanilla and then pour it all into the soaked oats.  Mix well until all the liquid is incorporated into the oat mix.  This takes a bit as the oats are kind of dense.  I divide the oats into two bowls, which makes the stirring easier.

When it's all mixed up, transfer the mixture to cookie sheets or jelly roll pans that have been lined with parchment paper.

Bake at low temperature, 250*, until the granola is dry and crunchy, usually several hours.

Tips:

While it is baking, it is helpful to turn the mixture over in sections to allow it to dry on all sides.  This should be done at intervals throughout the baking time, say every 30-45 minutes.  This also helps to break it up and separate the oats.

Once it's baked and crunchy, you can add in your choice of nuts and fruit.

Store in an airtight container or in the freezer.

Roasted Sweet Potatoes

I came across this idea a few years ago.  It is awesome in the fall when there's some crispness to the air and the smell of woodsmoke is becoming common.  Perfect for the shortening autumn days.

A note about sweet potatoes and yams......As I understand it, what we have here in the States in our grocery stores are sweet potatoes.  They come in either light skin and white flesh or copper skin and orange flesh varieties and are relatively small in size.  Yams, on the other hand, can range in size from regular potato size to 5 feet long.  They have a black bark-like skin and come in different flesh colors.  They are not common here.

That being said, I much prefer the white variety of sweet potato and use them exclusively.

Ingredients:

2 large white-flesh sweet potatoes, peeled and cubed
1 medium onion, cut in 1 inch dice, layers separated
4 cloves garlic, sliced or minced
1-2 Tablespoons fresh Rosemary, chopped
Salt & Pepper to taste
2 T or so of Olive or Coconut Oil

I use a glass baking dish lined with parchment paper, or sometimes my clay pot, for roasting this dish.

So, prepare your vessel of choice, add the potatoes, onions and garlic.
Toss with oil, salt and pepper and rosemary.

Bake at 375* for about an hour.  Yum!!

Oven Fries

The quality of the potatoes will make a huge difference in how these come out.  I use Yukon Golds whenever I can get organics.  Potatoes are one of the things I don't buy unless they are organically grown.

Ingredients:

However many potatoes you need to feed your family or guests.
Coconut Oil
Salt, Pepper, Garlic Granules

I scrub the potatoes, dry them well and then slice them into strips that are about 1/4-3/8" thick and an inch or so wide.

Prepare your glass baking dish by lining it with parchment paper, adding some coconut oil, just enough to coat the parchment paper well, add salt, pepper and garlic granules to your taste and then pile the potatoes in there.  Mix them up, turning well to coat with coconut oil and spices.  You want as close to a single layer as you can get.  They crisp up best when they're not layered on top of each other.

Bake in a 400* oven for 90 minutes, turning about every half hour.  You can bake longer or shorter based on how crispy you like them.  My kids like them crunchy, my grandkids like them soft!