Homemade All Natural Hard Lotion Bars

Hard Lotion Bar Recipe

Chances are, if you live in Colorado, the midwest or northeast you are always in need of a good quality moisturizer for your skin, especially in winter time. Our climate is just too dry, and your skin can feel very irritated if it gets too dry. 

For me, normal lotion doesn't seem to help much at all, I've even begun talking weekly detox baths (2 cups epsom salts, 1 cup baking soda, 2 tablespoons bentonite clay, a few drops essential oils and half a cup of olive oil) to help my skin absorb some moisture, and my body some much needed magnesium. The problem is that my skin doesn't stay soft and supple for long before that uncomfortable itchy feeling returns. 

There is a common misconception that intake of water will increase hydration to the skin, this is in fact untrue, oils and yes fats are the substance in which hydration of the skin and hair comes from. Oils used both internally and externally will give your skin the hydration it needs and fat soluble vitamins (A, D, E, K) that will keep it healthy, supple and young looking. 

These lotion bars are hard, and you rub them over your skin, creating warmth as it absorbs in. I actually used something very similar that I purchased while in Alaska, that was made from beeswax and was incredibly expense, now since finding this recipe, I can easily and cheaply make these from scratch.  The smell is light and pleasant, and they absorb fairly quickly. Plus, these make great christmas gifts, you can purchase a decorative mold and give these gifts out!

 All you need for these these bars is three ingredients, one pot, and molds – that’s it!

Ingredients

1 part each, by weight (2 oz each)

• Cocoa butter or shea butter
• Almond Oil
• Beeswax
• Essential oil, if desired
• Silicone molds

Melt all ingredients together, pour in molds, let set until hard, unmold, and you’re done! 

Recipe adapted from: Super Easy Hard Lotion Bars

Tom Kha Gai Soup

Tom Kha Gai with leftover turkey breast

Serves: 4

Ingredients:

1 quart homemade chicken stock (recipe)

1 14oz can of coconut milk

2 cups chicken meat, pulled (I used leftover turkey breast meat)

1 teaspoon fish sauce

1 garlic clove

1 teaspoon minced ginger 

1 teaspoon hot chili oil (or a pinch of cayenne powder or red chile flakes)

1 teaspoon curry powder

1 tablespoon olive oil 

3 chopped green onions

4oz sliced mushrooms

Handful of chopped cilantro

Juice of 1 lime, plus slices for serving

Instructions:

Take olive oil and heat with chile and curry powder for a few minutes to permeate the oil. Add in minced garlic and ginger and sauté until fragrant.

Add chicken stock, bring to a simmer.

Add coconut milk and bring to a simmer, then add mushrooms and half the green onion and fish sauce.

Bring to a boil and reduce to a simmer. Add in chicken or turkey meat.

When ready to serve add lime juice and cilantro and top with remaining green onion.

Creamy Kale Stuffed Chicken Breasts with Roasted Goat Cheese Tomatoes

Serves: 2

Chicken Ingredients:

2 chicken breasts, boneless skinless

1/2 package of cream cheese. I used Greek Yogurt cream cheese for the increased protein

2 tablespoons Finely shredded mozzarella cheese

2 garlic cloves, minced

1/4 teaspoon cayenne pepper

1-2 large kale leaves, stems removed and diced.

3 tablespoons of grated or shaved Parmesan 

Salt and pepper

Instructions:

Let your cream cheese come up to room temperature, mix in salt, pepper, cayenne, minced garlic and chopped kale.

Using a paring knife make a 3 inch pocket into the thickest part of the breast.

Stuff the filling into the breast, trying to distribute evenly. You may need to stick a few toothpicks in the breast to seal it.

Using a grill pan brown chicken on all sides over high heat,

 then turn down to medium heat and cook about 14 minutes with a lid on the pan until done,

 careful not to burn either side. Juices will run clear and it should be 165 degrees in the meatiest part of the breast.

Roasted Goat Cheese Tomatoes Ingredients:

2 Roma tomatoes, halved

2 tablespoons goat cheese

A couple of fresh basil leaves

Salt and pepper

Instructions:

Half your roma tomatoes and spray with olive oil. Season with salt and pepper and place under broiler on high for 5-8 minutes until softened.

 Place a teaspoon or so of the goat cheese on top and place under the broiler for another 3-5 minutes until melty and browned.

I served this with some quick broiled asparagus that had some S&P and olive oil on top. Total Calories for this meal were only 360 calories and it was so filling!

Pickling Vegetables

Pickling Vegetables

Makes 2-3 pints

Pickled vegetables have always been a favorite of mine, I love those hot mixes you can buy at the grocery store that contain things like cauliflower, carrots, onion, and peppers. Having so many of these ingredients available to me through either my garden or my parents massive garden, I really enjoy pickling these veggies for delicious healthy snacks all winter long. On a side note, these mixes are nearly calorie free and with such little salt added to my pickling liquid they are much better for you and much cheaper than the mixes you buy at the grocery store. 

My pickling liquid is the same whether I am pickling peppers or veggies, so you can really make versatile mixes to suit your own tastes. You could also pickle beets, zucchini, green beans, anything you desire!

For this mix I am making cauliflower, carrot and jalapenos.

Ingredients:

1 head of cauliflower

2 carrots

2-3 Jalapenos, depending on size and desired heat levels

2 tablespoons pickling salt

1 tablespoon sugar

2 cups of white distilled vinegar.

Chop and slice all of your vegetables, making sure they fit in the mouth of the jars you are using. I chose fairly small pieces, but was careful not to completely decimate my cauliflower so there are decent sized chunks. 

Place the vegetable mixes in the clear sterile jars and pack at tightly as possible.

Then bring your pickling liquid ingredients to a boil until all the salt and sugar has dissolved. Pour pickling liquid over the veggies, and remove any air bubbles.

Place in fridge for 2 weeks or process in water for 15 minutes for long term storage. Eat cold for ultimate crisp deliciousness. 

Canning Garden Tomatoes

Canning Garden Tomatoes
Makes quarts or pints

Now is the time in the summer when you are overloaded with tomatoes from the garden, and it is also the best time to can your tomatoes so that you have fresh organic tomatoes all winter for soups, stews, marinaras, and salsas. I like to can as many tomatoes as possible so that I can limit the amount of canned tomatoes I have to purchase during the year. Canning your tomatoes in glass jars and using tomatoes at their peak ripeness will result in the best tasting tomato products you'll ever eat. You can use any variety of tomatoes, these are a "big boy" variety, but I can romas, heirlooms, grape or cherry tomatoes just as easily, you just need to remove the skins.

Packing tomatoes raw with no added liquid produces the most concentrated flavor. However, this method requires extended processing times to ensure the heat fully penetrates to the center of the jars.

Ingredients:

3 lb whole, halved or quartered tomatoes per quart jar
1 lemon's juice per quart jar, 1/2 a lemon per pint jar
Salt, optional
(32 oz) quart or (16 oz) pint glass preserving jars with lids and bands

Directions:

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 

Wash tomatoes. Dip in boiling water 30 to 60 seconds or until skins start to loosen and crack. Immediately dip in cold water. 

Peel off the skins. 

Remove cores and any bruised or discolored portions. Leave whole, halve or quarter. 

Add lemon juice to each hot quart jar. 

Pack raw tomatoes into hot jars leaving 1/2 inch headspace. Press tomatoes into the jar until the spaces between them fill with juice leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles and adjust headspace, if necessary, by adding tomatoes. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. 

Process filled jars in a boiling water canner for 85 minutes for both pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. If they do flex on the lid, place jars in fridge and use up within a month. 

Skin perfecting all natural face mask

Skin perfecting all natural face mask
Makes: 4+ masks

Ingredients:

2 tablespoons honey
Juice of half a lemon
2 teaspoons baking soda
5 aspirin tablets- dissolved into a paste
1 tablespoon coconut oil
Dash of cinnamon
1 tablespoon bentonite clay powder

Honey, cinnamon and coconut oil are known for their anti-microbial properties, aspirin and baking soda will draw out impurities, and clay powder has been used for centuries of mud masks for its moisturizing and detoxifying properties. Use lemon juice or apple-cider vinegar as a toner, and you have the perfect face mask. I also add a few aspirin which help to reduce swelling of current break-outs and dries them out quickly.

Instructions:
Place mixture in microwave for 15sec to melt coconut oil. Stir all ingredients well. Should feel warm to touch, not hot. Rub on face and let sit for 30 minutes or so. Because of the lemon juice and baking soda you may feel a slight tingly feeling, but it is enjoyable.

Use a wet warm wash cloth to remove mask, it will be sticky from the honey.

This mask brought any impending pimples to the surface, made my skin smooth and clean feeling, and I love knowing exactly what's in it.

Store remaining face mask in fridge, ad heat when needed. I could use it everyday. It makes your face so soft!