On a rainy day last week, it was time for me to make liquid soap again. Since I had run out of Shea Butter, I looked for a different recipe and found one that used just two ingredients: coconut oil and olive oil. Pretty easy and straightforward. This recipe made a little over 1/2 gallon of liquid soap which is more than double the previous recipe.
With that 1/2 gallon, I made dish soap, foaming hand soap and body wash. Here is how I make each of them:
- Dish soap: I fill up the mason jar with soap and add about 10 drops of doTERRA’s Purify blend (which is full of citrus oils making it perfect to disinfect).
- Foaming hand soap: I fill up the mason jar fitted with a foaming pump and add about 10 drops of doTERRA’s On guard blend (which contains antibacterial essential oils such as wild orange, clove and eucalyptus).
- Body wash: I used the same basic recipe as last time but added about 2 teaspoons of salt (which made the soap thicker) and about 1 tablespoon of magnesium oil (I boiled 1/2 cup of Ancient Minerals Magnesium Bath Salt and 1/2 cup of distilled water)
*You can always substitute any liquid castile (such as Dr. Bronner’s) soap for the homemade liquid soap in the recipes above.
I like this recipe a lot better than the other one for two reasons: for one it made a lot of liquid soap and it feels softer and less drying on the hands.
Today I am sharing with you the lotion recipe I make for my shop. I have adapted Rosemary Gladstar’s Famous Face Cream recipe to make it my own.
This recipe makes about 2 cups of cream.
1/3 cup coconut oil
½ cup apricot oil
¼ cup grapeseed oil
½ cup aloe vera gel
¼ cup distilled water
¼ rose hydrosol
8-10 drops of lavender essential oil
2 glass measuring cups, Immersion Blender, spatula, Bain-Marie set- up, containers for the lotion (glass is always better).
Gather all of your materials
Weigh out your oils in one of the glass measuring cups. Start with the liquid oils first (apricot and grapeseed), then the coconut oil.
Weigh out the beeswax and add it to the measuring cup.
Pour the content into a your bain-marie set-up. Melt the oils slowly on low.
Once the oils have melted, remove them from the heat. Retransfer the liquid oils to the measuring cup. Let them cool until they form a creamy white texture (it can take between 1 and 8 hours).
Once the oils have cooled and thickened, measure out the “water” ingredients into your remaining glass measuring cup.
Using the immersion blender:
Leave the oils in the glass measuring cup and add your essential oils. Using a spatula stir the mixture, if the scent is too faint add 1-2 more drops.
Start mixing the oils on low with the immersion blender as you slowly add the “water” ingredients.
About halfway through adding the “water” ingredients, increase the speed to high
Continue mixing until the immersion blender starts to choke/makes a different sound and the lotion looks like white whipped cream
Pour into containers
Whatever amount of cream that is left in the blender/immersion blender, spatula, and measuring cup can be used to apply allover your body/share with others. My measuring cup sometimes stays out with leftover cream for a week so every day I take some from it for my face/body.
Use a paper towel to wipe the cream off the immersion blender.
The cream has a shelf-life of at least a year
If your lids come with paper inserts remove them, otherwise mold will grow on the cream
No need to refrigerate
Let me know if you have any questions.
If you are not a DIY person, you can purchase my cream right here.
It is only Wednesday and I am amazed at the number of things I have already made this week (I am not always this productive)! Here is a tour in pictures:
Queen of Hungary Water with flowers, herbs, and apple cider vinegar-ready in 1 month
Bacon curing in the fridge; recipe by Nourished Kitchen-ready Saturday
Green Soap colored with Parsley. I am also making a lavender soap this morning.
Vanilla oil- cut up vanilla beans with fractionated coconut oil
Sauerkraut made with leek and cabbage. Recipe from the last issue of Taproot Magazine
It feels like Tuesday I spend most of my day standing in the kitchen making/preserving food and herbs. Here is a tour in pictures:
Oils from left to right: Comfrey and Jewelweed from my yard; Comfrey and Rosemary from my yard; Dried rose petals and dried elderberry flowers from Mountain Rose Herbs. I am leatting the oils steep for at least a month before I use them in my soaps. I used olive oil for all of them.
Jewelweed steeping in Witch Hazel. After a month or so, I will strain the herb materials out and use the extract to treat poison ivy and insect bites.
Fire Cider for my parents: ACV with local garlic, ginger and Jalapeno.
Ginger bug. Hopefully, in 3 days I will make some fermented root beer with it following this recipe: http://nourishedkitchen.com/homemade-root-beer-recipe/
My first batch of canned tomatoes ever. I mostly used these resources: http://pickyourown.org/canning_tomatoes.htm and Canning and Preserving with Ashley English. I used the hot water bath method. I also dried some tomatoes in the dehydrator since that has been my favorite way of preserving them for the past 2 years.
This Fall, I might be teaching classes on how to prepare fermented foods and school lunch ideas with a friend. The picture shows an idea I had this morning, it involves embroidery and food. So excited to make a sample and see how far I can go with it.