Wednesday, February 8, 2012

Cleaver, Blackberry, Clover, Lemon Rind Cream adaption from Eczema Cream

Allison's Adaptation of the eczema cream;
from tea to skin cream(the best kind of abc's)

Allison's ClocleViBB~~~Skin Cream~~~Made by Hand at Home
(my accronym name is to help me remember the ingredients w/o thinking about it, if you were wondering.)

 4 tblspoon herbs
      (I used a tiny bit of violet, my fresh blackberry (I'd made tea and poured it off to heat the other herbs), 3 tablespoons of cleavers, a bit of clover, and a 1/3 of a lemon rind.)
 1 tspoon bees wax
      3 tblspoon coconut
     1 tspoon olive oil
 2 cups of water(fresh boiled)

1. Add water to herb
2. melt coconut oil and beeswax
3. Strain herb from tea
4. Whisk tea into melted oil/wax mixture until the consistency of mayonnaise.
(This is a brief variation of Sarah's Eczema cream recipe. I didn't bother to add some of the details that are the same) I will post them here at a later day, lest I forget. If so, and if you need to know, please comment here. Thank you for your time.

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I had more fun than I can say and am reaffirmed that this is one of my 'Things' or 'callings' and very budget friendly to say the least. It's about a 1:9 ratio if not more. Since the only other cream I like escalated to $18.00 US for 1.5 ounces. It was around $7ish when I first started using the bought cream. I made this homemade cream for almost free! I am much grateful to learn this skill!! I think I am sooo blessed to have the opurtunity to learn in these times. I hope to teach/share learn with others as well. :D
Thank you!
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I also want to be sure to thank Karon for the warming oil information and prompt too! She told me about it on a cold day when I got a chill. The kind of tired worn out kind of chill and that oil saved me! It was amazing! I also just used it on my tension spot on my neck! Nothing compares, REallY~~~It works way better than the store bought heat creams/and ointments I've ever used, BY FAR!!! Such a blessing! I am honored for this comrade and community that is being created!
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I reused my favorite/only cream jars from bert's bees. I love the container and for the price I thought I'd better keep it. For one, at first I needed to remember what it was once I could afford it again, and two, I like to recycle as best I can and these are very small and affective.
Up to this point I have only made salves. I think I've made 3 batches. I used a bit extra beeswax once and that was affective for travel use. It won't spill/melt in a purse, car(in warm weather or backpack when it's a bit firmer AND you just scoop a bit out with the top of your finger(nail) then it melts with just a little rub of the hand in a really great exfoliating and/or obsorbing way! I love it.

©Allisonians Please ask me for permission to use my photos or writing
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1 comment:

  1. Comfrey CottagesMarch 2, 2012 at 10:11 AM

    Love your recipe:) I reuse those containers too and also find a bit extra beeswax is best for traveling salves/ointments:) Thanks for sharing xxxxx

    ReplyDelete

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Banana This; Recycle Old Peels~ fertilizer or silver polish

There are things you can do with that old peel.

1. Do you have a green thumb? House hold plants and outside gardens require fertilization. A great way to give your plants nutrients is with a banana peel. The banana peel is very rich in potassium and phosphorus, which give that added boost to your plants soil, especially so with roses. Here is how to use a banana peel to fertilizer your soil for your plants. Remove the peel from the banana. Place the banana peel on a cookie sheet to let it air dry. Grab a paper bag or envelope. Crumble the dried banana peel and place it in the bag. Let the banana sit at room temperature for about two days. When your caring for your plant, give it a potassium treat of crumbled banana peel. Mix well in the soil to ensure the roots are fed evenly.
2. Have you been thinking about pulling out that old silver? Well there is no time like the present. Bananas peel can also be used to polish silver. Yes, polish silver. Take the old peels and place them in a blender. You want the peels to become smooth and creamy. Once they have, grab a cloth and small amounts of the creamed banana peel and begin polishing your silver. The shine will be breath taking.

SOURDOUGH STARTER with WILD YEAST

SOURDOUGH STARTER with WILD YEAST
Wild yeasts exist in the air around you and to some extent on the wheat berries. There are wild yeasts on grapes (unsulphured) and apples and other fruits. It is those wild yeasts which are 'captured' to make a sourdough starter. The process takes from 3 to 5 days. I wish I had specific amounts for you, but you could start with 1/4 to 1/2 cup of flour and mix in enough warm (not hot) water to make a thin paste. DO NOT make it too soupy. That, in fact, is the trick to a good starter, according to the French bread makers, and I think they should know. And after you've fooled around with the flour and water thing, you might wish to branch out into adding those unsulphured grapes, apples, sour milk, etc as a catalyst in order to capture other strains of yeast. Each of these strains has a slightly different taste. In fact if you move to another area, you might end up with a starter that produces an entirely different flavor. For instance, San Francisco sourdough bread is well known and has a distinct taste due to the wild strains in the air there. On day one you mix the flour and water (and add any catalysts to encourage fermentation) and place in a warm spot. After 3 days, the dough should be moist, inflated, and slightly sour. More flour and water is added (mixed in) and left to sit in a warm spot. After 2 days the process is repeated. Then the next day it is done again. Note the order: 3 days, 2 days, 1 day. At this point you should be able to make a loaf of bread using part of the starter and adding back what you took out in the form of more flour and water. Rule of thumb: Use about 10% starter to size of loaf. In the case of a 2 lb loaf this is a bit over 3 oz of starter (3.2 to be exact). For a 1 lb loaf 1.5 oz would be used. A book that describes this process in great detail is The Village Baker by Joe Ortiz, copyright 1993, published by Ten Speed Press, Berkley CA. If it's not still in print, try the used books stores, that's where I got mine. Or try your local library. If they don't have it, they might be able to get it for you. ©2008 by Ernestina Parziale

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