My friend showed me how making wool dryer balls to replace fabric softener is not only environmentally friendly, but budget friendly too!
This recipe is a fun one to do with kids because the process of whipping the cooled, melted liquid into a butter is quite magical to witness. And that’s just a start of the beauty alchemy because it also transforms dry patches, hands, feet, and elbows, into soft, silky, moisturized parts. Try putting a big scoopful on your feet before bed with socks, or on your hands, and see how different your hands and/or feet are in the morning.
Full recipe is here:
Enjoy this last week of February! My kids have their first snow day of the year today so it seems winter is sticking around here. I hope you are getting some hints of spring wherever you are!
Toner is one of the easiest things to make for your green beauty routine. Follow this link for the quick how-to.
Making an herbal extract is easy and demands few supplies. Find out how to do it here.
Looking for some new ideas for DIY gifts this year? Find some inspiration here including bath and spa products, gifts for cooks, and luxurious personal care touches, all natural and herbal, of course!
‘Tis the season for all things pumpkin, and the gluten/dairy/nut/egg intolerant of the world should not live without. I’ve been wanting to make these lately to join in the pumpkin fever around, but somehow didn’t get to it this weekend. I’m hoping by pulling it up here I’ll be motivated to get baking this week. In other words, this is a reblog reminder. While looking for the recipe through my archives I also found this post which has the link to pumpkin spice granola. This weekend is going to smell fabulous.
For years I’ve been making these scones with slight variations, trying to find the best recipe. I think I’ve found it. They are not too sweet and therefore would be lovely with a cream cheese icing or a sugary glaze, plus that would make them a little prettier, because honestly, they are not that attractive. If you add xanthan gum I’m sure you can get a smoother finish, but it’s just not that important to me and I like the not-so-sweetness of them. As any gluten-free eater knows, it’s fairly easy to make sweet gluten-free items taste good, but it’s harder to find things that aren’t loaded with extra sugar. Of course, you can use all white sugar instead of the brown sugar that I use below, but the depth that the brown sugar adds is lovely and suits the pumpkin well. Here’s the recipe:
Gluten-free, Vegan, Nut free Cinnamon Pumpkin Scones
2 C oat flour (make sure it’s gluten-free)
1 C brown rice flour
3/4 C + 1 T sorghum flour
1/2 C garbanzo bean flour
1 T cinnamon
1 t baking powder
1/2 t baking soda
3/4 t salt
1 C pumpkin puree (I use canned pumpkin)
1/2 C brown sugar
1/2 C cane sugar
1 T flax meal
1 C vanilla coconut milk (or whatever milk you like)
1/2 C sunflower oil (or whatever oil you like)
Add the flax meal to the milk and set aside. Add the dry ingredients up through the salt together and mix. Blend the sugar and oil in a separate bowl, then add the pumpkin. Slowly add the dry ingredients and the flax/milk combo to the wet ingredients and blend until just mixed, adding more milk if need be. Refrigerate the mixture for 3-8 hours (or overnight), then bake at 360 for 30 minutes on baking pans lined with parchment paper.
I hate to add a picture because the really are much tastier than they look, but here goes~
Oy. I better make some more so I can get some good pics of these little beauts. My boys certainly won’t mind another batch and the house smells divine for hours after they bake so it’ll be more than worth it.
Most of the time when I make perfume oils it’s all about the scent. (I have a couple of videos about making them, here and here.) This is different though, this one is all about the emotional benefits with my essential oil picks based solely on their traditionally recognized benefits for reducing anxiety and stress. I chose sunflower oil for the base because it hardly has any scent of its own so it carries the e.o. scents quite well. The essential oils I’m using are Neroli, known to decrease nervous tension and apprehension, so much so that Neroli blossoms used to frequently be placed in wedding bouquets, Clary Sage which is a happy scent, sometimes even described as euphoric and elation-promoting, and Lavender which is a relaxing scent. To make the blend, simply add the base oil (I use a funnel to reduce spillage) to the clean, empty bottle of choice. In the picture I have a clear, 1/3 oz. bottle, but I actually ended up using a dark amber bottle instead because dark-colored glass helps the essential oils stay fresh longer. In a 1/3 oz bottle I’d add about 12 drops of essential oils total, and in a 1/2 oz bottle size I’d add 15-18 drops total. For this blend none of the oils are exceptionally strong so I decided to add equal amounts to the base oil, so 4 drops of each oil went into the bottle. Always cap your blends right away and shake them, or better yet, roll them in your hands to mix the ingredients together. The blend is then ready to use but it will deepen and change a bit over a month’s time. Keep it out of direct light and heat for best results, and then use on pulse points to reduce nervousness and stress. Always remember to shake the bottle before using to make sure the essential oils are well mixed. This is so easy that even the most stressed out person can manage to do this without so much as a toddler sized tantrum or clenched jaw. Don’t forget to write down your personal blend formula for future reference, and also to label the bottle accordingly. I labeled mine ‘breathe’ so I remember to check on the quality of my breathing when I’m reaching for a stress-reducing scent. A mantra I learned a long time ago comes in handy at those moments: Breathe in the future, breathe out the past. The sweet spot is in-between the breath in and breath out which can only be recognized as the present. Let me know what your favorite stress-reducing techniques are. I’d love to hear them!
I wrote this recipe up for Basmati.com but it belongs here as well. Their site is full of good recipes, Ayurvedic advice, and inspiration for a cleaner, greener new year. Check it out! Here’s to January with its emphasis on self improvement, newness, and hope for a better future!
Happy Holidays! No matter what you celebrate, one thing we can all agree upon is holidays call for fresh baked cookies. I wanted to make something besides gingerbread men this year because those fellas are just so darn high-maintenance with rolling them out and reworking the dough into a big enough piece to cut in to and such, so this year I went the opposite direction and made the easiest cookies ever (with the exception of sugar cookies I suppose.) I even cheated and just used Hershey’s Kisses for the filling on most of them, although for my dairy-free friends I used raspberry jam. Unfortunately I gave all those away (and maybe ate a couple myself) before taking pics, but both versions turned out to be a hit. My husband even likes them and usually if I offer him gluten-free food he looks about as enthusiastic as though I’m offering him a mud pie. He’s my own personal “Mikey likes it!” barometer and these pass with flying colors.
Gluten-Free Thumbprint Cookies
5 Cups Gluten-free flour mix such as Pamela’s baking and pancakes flour
1/2 Cup melted coconut oil
1/2 Cup Maple syrup
1 cup Coconut milk (I used unsweetened vanilla) or any milk you like best
1 teaspoon cinnamon
1 teaspoon vanilla
Hershey’s kisses (about 20 or so) or whatever filling you choose.
Mix all the ingredients besides the filling/kisses and then roll each cookie in your hands to make them round as you set them on parchment papered cookie sheets.
Go ahead and make a thumbprint in the cookies before baking but you’ll have to deepen them when they come out of the oven too.
If you are using jam, add the jam before baking. There should be about 20 cookies or so. Bake for about 14 minutes or slightly less, depending on your oven. When they come out, deepen the thumbprints and add the Hershey kisses right away so the bottom gets to melt a tad into the cookie.
Cool on a cooling rack for a good couple of hours before trying to bag up these babies, otherwise the chocolate will melt.
These are not super sweet, so you can sprinkle them with sugar or a cinnamon/sugar mix if you want, although personally I like the fact they taste almost like a shortbread biscuit rather than a cookie. I mean considering these are made with coconut oil and cinnamon, and are lacking in refined sugar, they are practically a superfood, right? Well, maybe not quite but I like to think that they are on the healthy side for a cookie.
And now it seems only appropriate to say, “Merry Kissmas!” XOXOX
Even though food intolerance can be cured, it takes time which means time avoiding the trigger foods, and of course allergies are a different story all together. The most visited post on my site is the Easiest Gluten-Free Peasant Bread Ever post which is understandable, because it truly is easy and it’s different than anything you can buy. I’ve worked with this recipe so many times now that I finally feel I can update the recipe which is not only gluten-free, but also dairy and egg-free, and now, xanthan gum free too. Of course, feel free to use butter instead of olive oil, and if xanthan gum doesn’t bother you, go ahead and add it if you wish. I’m using ground psyllium husks instead which helps with the smoothness because I’m just not convinced xanthan gum is a good choice for our family with multiple food intolerances. Also, I make up a big batch of the flour and store it in my pantry for ease of use, and I make up extra once-risen dough to store in my fridge for a week or two. If you find you can’t digest oat flour well, or don’t have access to certified gluten-free oat flour like Bob’s Red Mill, then replace it with Teff or Millet, or a combination of both. Here’s the recipe:
3 1/4 C Oat flour
2 C Brown Rice flour
2 C Millet Flour
2 C Sorghum Flour
1 3/4 C Tapioca flour
1 1/4 Potato Starch
1/4 C Ground Psyllium Husks
Mix all together for your flour blend.
4 T Flax Meal + 3/4 C warm water
6 1/4 C Flour blend (This is half of the flour blend from above.)
1 T yeast
1/2 T kosher salt
2 T sugar
Put the flax meal and water in a large measuring cup b/c you’ll be adding more water to it, but first let it sit for about 10 minutes. Mix the dry ingredients together. Add enough warm water to the flax mixture to get to 3 3/4 Cups liquid. I use a glass 2 cup measuring vessel in which the flax and water set for 10 minutes, then add water up to the 2 C line which I pour into the bowl with the dry ingredients, then add another 1 3/4 C of water to the mixture. If you have a 4 C measuring cup then it is even easier. Blend all together and let it rise for about 2 hours. I do this in the oven~ warm the oven up for a minute on high, then turn it off and let the dough rise with a damp towel over it. Once it has risen, it can be stored in the fridge for a week or two. This is enough dough for 3 loaves of the peasant bread baked in the pyrex glass bowls though you could also use this basic dough in another recipe if you wanted.
To bake the Peasant Bread
First oil or butter a pyrex bowl, or spray with a non-stick spray like Trader Joe’s coconut oil spray. However you choose to do this, make sure it is good and thick because the dough is sticky and I’ve ruined many loaves’ crusts by not making a good enough non-stick barrier. In other words, grease it well, then grease it again. I actually find the cooking spray works best. Take about 1/3 of the dough and plop it in the glass bowl to rise another hour or so. I do this in the oven again, which means I have to take it out of the oven when it is time to preheat.
Preheat oven to 425 degrees F. Stick a shallow pan of water on the bottom of the oven for steam. Bake the bread for 10 minutes before turning the heat down to 375 degrees F for about 22-25 minutes. Take the bread out of the bowl and if you like a crustier loaf as I do, put the bread sans bowl back in the over for another 5 minutes.
Let it cool before cutting.