Homemade Christmas: Frankincense Oil and Frankincense Salve

“Boswellia is one of the most ancient and respected herbs in ayurvedic healing. Researchers and clinicians are finding that boswellia is a potent anti-inflammatory, antiarthritic, and pain reliever without any side effects. The gum and the oil also are used in cosmetics, perfumes, and skin-care products.”
Prescription for Herbal Healing by Phyllis A Balch

frankincense oil Homemade Christmas: Frankincense Oil and Frankincense Salve

Frankincense Oil reduces inflammation, boosts immunity, improves mood and is good for the skin. It smells nice too!

Frankincense Oil

1/4c organic frankincense resin, ground
2/3c organic olive oil
2/3c organic shea butter
1/2oz pure bee’s wax, small pieces
60 drops frankincense essential oil (optional)
Grind the frankincense resin in a mortar and pestle into a very find powder. Put the frankincense powder into a Pyrex measuring cup and add the olive oil. Half fill a sauce pan with water and put the Pyrex cup into the sauce pan. Bring the water to a boil and simmer the frankincense and olive oil for 3-4 hours. Cool the frankincense infused oil overnight. The frankincense powder will drop to the bottom of the Pyrex cup.

Carefully, pour off the frankincense infused olive oil into another Pyrex cup. Try not to disturb the frankincense powder at the bottom of the cup. Leave some of the olive oil behind, if desired. Reserve this mixture for making Frankincense Salve. Add the shea butter and bee’s wax. Half fill a sauce pan with water and put the Pyrex cup into the sauce pan. Bring the water to a boil. Simmer until the shea butter and bee’s wax are melted. Stir in the frankincense essential oil, if desired. Carefully, pour the hot oil into containers and label.

“Laboratory studies have shown that boswellic acids, active components in boswellia, deactivate the hormonal triggers for inflammation and pain in osteoarthritis.”
Prescription for Herbal Healing by Phyllis A Balch

frankincense salve Homemade Christmas: Frankincense Oil and Frankincense Salve

Frankincense Salve is vigorously rubbed into sore joints or tissue.

Frankincense Salve

This salve is more like a scrub because of its granular texture. The salve is intended to be vigorously rubbed into the skin and left on the skin to absorb.

1/4c frankincense mixture from making Frankincense Oil
1/4c frankincense infused oil (optional)
1/4oz pure bee’s wax, small pieces
30 drops frankincense essential oil (optional)
Pour off the any extra frankincense infused oil into another Pyrex cup. In a clean mortar and pestle, grind the frankincense mixture into the smooth paste. Get the paste as smooth as possible by doing small amounts. Pour the smooth paste into the Pyrex cup before starting a second amount. When completed add the bee’s wax. Half fill a sauce pan with water and put the Pyrex cup into the sauce pan. Bring the water to a boil. Simmer until the bee’s wax is melted. Stir in the frankincense essential oil, if desired. Carefully, pour the hot mixture into containers and label.

The following information about frankincense comes from The King’s Medicine Cabinet by Dr Josh Axe.

Frankincense is also known as boswellia. It has been regarded as a holy oil in the Middle East for centuries. It is well known as one of the gifts given to Christ at his birth. “In ancient times, frankincense was valued above gold because its use to treat every illness.”

“Recent research published in the Journal of Oncology has found frankincense to shrink tumors and kill cancer cells better than chemotherapy.” The essential oil has also been used with much success to treat issues by reducing inflammation and improving immune function.

Benefits

  • fight cancer
  • reduce inflammation
  • boost immune system cleanses and detoxes body
  • improves depression and mood
  • spiritual awareness
  • fights infections
  • heals skin scarring, sunspots and acne

Uses

  • Rub topically behind ears, on chest and neck to improve immunity
  • Put topically on age spots, scars and stretch marks to improve skin
  • Take internally to reduce inflammation or put topically on areas of joint pain
  • Use topically after a trauma to recenter and calm yourself
  • Diffuse in air when praying or doing spiritual reading
  • Diffuse in air to reduce seasonal allergies
  • Take internally, diffuse or use topically for cellular health and increasing longevity and lifespan

Seasonal Foods: Sweet Pickled Eggs with Turmeric

turmeric pickled eggs Seasonal Foods: Sweet Pickled Eggs with Turmeric

Turmeric gives these pickled eggs a pretty yellow color. Pickled eggs go well with raw cheese, cured meats, olives or other pickles.

To make this recipe you can use organic cider vinegar or reuse some sweet pickle juice. This is a great way to reuse sweet pickle juice that would normally get discarded in most households. Here’s my recipe for Crock Pickles. The recipe for Homemade Sweet Pickles is at the bottom of the post.

To ensure that the boiled eggs are easy to peel, use eggs that are at least a week old. Two week old eggs are even better. If the eggs are too fresh, it will be difficult to peel the eggs without damaging the surface. If the eggs do not peel easily, just make egg salad instead.

24 pastured eggs, boiled and peeled
1tsp organic turmeric (optional)
3-4c organic cider vinegar or sweet pickle juice
In a large sauce pan bring 24 eggs to boil in filtered water. Boil for 10 minutes. Remove from heat and pour off the boiling water. Set the sauce pan into the sink and cover the eggs with cold water. Let the eggs cool before peeling. After peeling the eggs, rinse with clean water. Put the peeled eggs into a 2L mason jar. Add as much cider vinegar or sweet pickle juice as needed to completely cover all the eggs. Refrigerate the eggs for at least one week before consuming. The pickled eggs will keep in the fridge for months.

Seasonal Foods: Beet Pickled Eggs

beet pickled eggs Seasonal Foods: Beet Pickled Eggs

Julienne the sliced beets for a garnish with the pickled eggs. Reusing pickle juice is a great way to save money and reduce waste.

To make this recipe you can use organic cider vinegar or reuse some sour pickle juice. This is a great way to reuse sour pickle juice that would normally get discarded in most households. Here’s my recipe for Crock Pickles.

To ensure that the boiled eggs are easy to peel, use eggs that are at least a week old. Two week old eggs are even better. If the eggs are too fresh, it will be difficult to peel the eggs without damaging the surface. If the eggs do not peel easily, just make egg salad instead.

2 medium organic beets, peeled, cooked and sliced
24 pastured eggs, boiled and peeled
1tsp organic dill weed (optional)
3-4c organic cider vinegar or sour pickle juice
Peel the beets and slice in half. In a sauce pan, simmer the beets for 10 minute or until just tender. Drain and let cool. When the beets are cool, thinly slice the beets. Add the beets to the bottom of a 2L mason jar.

In a large sauce pan bring 24 eggs to boil in filtered water. Boil for 10 minutes. Remove from heat and pour off the boiling water. Set the sauce pan into the sink and cover the eggs with cold water. Let the eggs cool before peeling. After peeling the eggs, rinse with clean water.

Top the beets with the peeled eggs. Add as much cider vinegar or sour pickle juice as needed to completely cover all the eggs. Refrigerate the eggs for at least one week before consuming. The pickled eggs will keep in the fridge for months.

Seasonal Foods: English Pickled Eggs

english pickled eggs 1 Seasonal Foods: English Pickled Eggs

Pickling eggs is a great way to store the summer bounty.

Late summer is a great time to pickle eggs in anticipation of the short days of late fall when the hens do not lay very much. Over the next few weeks, I will share three recipes for pickled eggs.

Traditional Pickling Spice

2T organic dried ginger, small pieces
2T organic cloves, whole
1T organic bird’s eye chillies, whole
1T organic coriander seeds, whole
2T organic yellow mustard seeds, whole
2T organic black pepper, whole
3T organic allspice, whole
Mix all the dried spices together and store in a glass jar. You will need 2-3T of the pickling spice for each 2L of pickled eggs. As Jill Norman states in The Complete Book of Spices, pickling spice is an “English mixture of whole spice, used for chutneys, pickled fruits and vegetables, and to spice vinegar.”

English Pickled Eggs

2-3T pickling spice
1 large organic onions, thinly sliced
24 pastured eggs, boiled and peeled
3-4c organic cider vinegar
To ensure that the boiled eggs are easy to peel, use eggs that are at least a week old. Two week old eggs are even better. If the eggs are too fresh, it will be very difficult to peel the eggs without damaging the surface. If the eggs do not peel easily, don’t make pickled eggs, but use the damaged eggs to make egg salad.

In a large sauce pan bring 24 eggs to boil in filtered water. Boil for 10 minutes. Remove from heat and pour off the boiling water. Set the sauce pan into the sink and cover the eggs with cold water. Let the eggs cool before peeling. After peeling the eggs rinse with clean water.

Thinly slice the onions and add them to the bottom of a 2L mason jar. Add the pickling spice and peeled eggs. Add as much cider vinegar as needed to completely cover all the eggs. Refrigerate the eggs for one week before consuming. The pickled eggs will keep in the fridge for months.

english pickled eggs 2 Seasonal Foods: English Pickled Eggs

Pickled eggs make an easy, quick snack when you don’t have time to prepare a meal.

Quick Birthday Cheesecake

cheesecake birthday 4 Quick Birthday Cheesecake

This is a quick and easy cheesecake recipe that was voted in the top three best desserts by my family. Mmmmm!

A few weeks ago I had a terrible experience. I forgot my daughter’s birthday. How could I, right? Nevertheless, I had to make a quick cheesecake. I only had a few hours so I just had to improvise.

Cheesecake is best after sitting 12-24 hours in the fridge before cutting. I have found that cutting a cheesecake too early can make a mess. The cheesecake tastes great but there won’t be nice clean slices.

I decided to use individual glass cups for the cheesecake so the cooking and cooling process would be faster. This worked very well. My largest glass tray holds a maximum of eight glass cups which I filled with cheesecake filling. I did reduce the cooking time to 45 minutes but the individual cheesecakes were still quite brown. Here’s the recipe for a water bath Birthday Cheesecake.

8-12 pieces 100% organic baking chocolate, melted
3c unfrozen raspberries, stirred well
500mL organic whipping cream
1T organic vanilla extract
1T local honey (optional)
small pinch sea salt
Heat water in a sauce pan big enough to accommodate a 1c Pyrex measuring cup. Put the pieces of 100% baking chocolate into the measuring cup and gently warm until melted. Remove from the heat. After the individual cheesecakes cooled, drizzle some of the melted chocolate onto the cheesecakes. I find a spoon works well for drizzling chocolate. Then return the cheesecakes to the fridge. Use about half of the melted chocolate. The other half will go on top of the whipped cream.

In a food processor, add the vanilla extract, honey and sea salt to the whipping cream and whip up to a firm peak. Just before serving, remove the cheesecakes from the fridge and top with 2-4T of stirred raspberries. Add 1/2c to 2/3c whipping cream to the top of each cheesecake. Don’t skimp on the whipping cream! Drizzle the remaining melted chocolate onto the whipping cream.

cheesecake birthday 1 Quick Birthday Cheesecake

When the cheesecakes cool, drizzle some melted chocolate on top. I prefer a very bitter, dark chocolate. I find a spoon works well for drizzling chocolate.

cheesecake birthday 2 Quick Birthday Cheesecake

Top the cheesecakes with the unfrozen, stirred raspberries. These raspberries are from our garden and have an intense flavor that is good match for bitter chocolate.

cheesecake birthday 3 Quick Birthday Cheesecake

Top with the whipping cream. My teenaged daughter warns me, “Don’t skimp on the whipping cream!” Drizzle the remaining melted chocolate on top.