Tag Archives: Mountain Rose Herbs

Healthy Household: Four Deodorant Options

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lime-deodorant

Using a piece of organic lime as deodorant is a simple, elegant solution to smelling fresh without being exposed to toxic chemicals. It works amazingly well.

Here are four deodorant options I have found in a number of places on the internet. My favorite, for its simplicity and safety, is fresh lime. It works surprisingly well. My second favorite is the Witch Hazel Spray Deodorant. Witch hazel can be used in numerous preparations including bug sprays.

  1. Piece of Organic Lime Deodorant
    Heather Nic an Fhleisdeir is a master herbalist and runs celticherbs.com. She has a very simple suggestion for deodorant. Slice a organic lime in half or quarters and apply it directly to your underarms. You can use the lime piece for about a week before needing to replace it. It works great!
  2. Witch Hazel Spray Deodorant
    1/2c witch hazel extract
    1/4c lavender flowers (Lavandula angustifolia) or 30 drops lavender essential oil
    In a glass jar put the lavender flowers and witch hazel. Infuse for three to six weeks. Strain and squeeze out the lavender flowers from the witch hazel. (If you do not have time for doing this infusion, try 30 drops of lavender essential oil directly in the witch hazel.) Pour the lavender infused witch hazel into a recycled spray container. If you do not have a old containers that you can recycle, Mountain Rose Herbs has a finger mister that can be used with their amber glass bottles. Do not throw out these containers! These bottles and finger misters can be used over and over for different preparations. If making deodorant for a man, use 30 drops tea tree essential oil rather than lavender essential oil.
  3. Homemade Stick Deodorant
    6T coconut oil
    1/4c cornstarch (optional)
    1/4c baking soda
    1tsp sage, very finely ground
    6 drops of tea tree essential oil
    Melt the coconut oil and mix in the cornstarch, baking soda and essential oils of choice. For a more individual scent try using other essential oils such as: sage, rosemary, sandalwood, or patchoulia. If you do not use the cornstarch for health reasons, increase the baking soda to 1/2c. You can recycle an old stick deodorant container by refilling it with your homemade deodorant and apply to underarms as usual. Or find a small glass container for the deodorant and apply to underarms with your fingertips.
  4. Mineral Stone Deodorant
    Use a natural mineral stone from your local health food store or buy online at Mountain Rose Herbs. Wet the mineral stone and rub on your underarms.

For more recipes please see Healthy Household: Staying Clean Safely and Saving Money.

Healthy Household: Rosemary Rose Shampoo and Hair Wash

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2c distilled water or filtered water
2T dried rose petals
2T dried rosemary leaves
1c liquid Castile soap
3T aloe vera gel (optional)
1/4tsp jojoba oil (optional)
30 drops rosemary essential oil

Put dried rose petals and rosemary leaves into a canning jar. Add boiling distilled or filtered water. (Distilled water is better if you want the shampoo to last longer, but it is not necessary.) Allow the dried materials and boiling water to steep for 4 hours. This is called an infusion. After the rose petal and rosemary infusion cools, it is ready for use. Carefully strain the plant materials out of the water. For best results, use a fine weaved cheese cloth to remove the small particles from the water. Squeeze out all the liquid possible. Use 1c for the shampoo and 1c for the hair wash.

Find a plastic bottle that can take about two and a half cups of fluid. Add the liquid castile soap, aloe vera gel, jojoba oil and rosemary essential oil. Add the rose petal and rosemary infusion and carefully mix the ingredients together. Shake the shampoo each time before using.

If you would like to personalize this recipe try try these substitutions:
Light Hair: add 2T chamomile or calendula to the infusion in place of the rosemary and rose
Dark Hair: add 2T nettle or sage to the infusion in place of the rosemary leaves and rose petals
Dry Hair: increase the jojoba oil to 1tsp
Dandruff: use 30 drops of tea tree essential oil in place of the rosemary essential oil

Herbal Hair Wash
1c raw apple cider vinegar
1c herb infused water of choice

In a plastic bottle add cider vinegar to herb infused water of choice. Use after shampooing to remove soap residue. Rinse out after use.

For more recipes please see Healthy Household: Staying Clean Safely and Saving Money.

Healthy Household: Sage Tooth Powder

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1/4c sea salt, finely ground
1/4c white Kaoline cosmetic clay (optional)
1/4c baking soda
2T organic sage, finely ground
30 drops of peppermint essential oil

The Kaoline clay is a common ingredient in the polish that dentists use. The sage helps to whiten teeth. This tooth powder will help keep your teeth clean and gums healthy. Mix the sea salt, white Kaoline cosmetic clay, and baking soda together in a bowl. Grind the sage into a fine powder using a mortar and pestle and mix with the other ingredients. Add the essential oil and mix well again. Put in a small container and use a pinch or two on a wet toothbrush. No, it doesn’t taste great but it is safer than commercial tooth paste.

For some alternative tooth powders, replace the peppermint essential oil with:
1. 30 drops myrrh gum essential oil
2. 30 drops cinnamon essential oil
3. 20 drops tea tree essential oil

For more recipes please see Healthy Household: Staying Clean Safely and Saving Money.

Holiday Dinner Menu

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pumpkin-custard

This Pumpkin Custard is topped with an obscene amount of whipped cream, drizzled with bitter chocolate.

I wanted to share the menu I used for Christmas Dinner, but the menu would be good for any holiday dinner. All the ingredients came from organic sources. I have found a new source for organic herbs and spices, mountainroseherbs.com. I was very impressed with the freshness and quality.

This meal was fairly easy to prepare and took about four hours. I usually bake my desserts the day before a special dinner. If I do not have time, I will complete the desserts in the morning so the desserts have time to cool in the fridge before serving. I make the stuffing well in advance, so the flavors can meld together. I cut up all of my vegetables well in advance and set the vegetables aside for later use. I let the roast sit on the counter, seasoned, until I am ready to start my final preparations.

The meal was delicious. We made it to the first dessert with the ice wine but could not get down another bite. This meal served six but could easily have served eight people.

Salad Course
Grated Beets with Whole Seed Mustard Dressing
Green Salad with Whole Seed Mustard Dressing

Main Course
Roasted Grass-fed Lamb with sea salt, fresh rosemary and whole garlic heads
Spicy Yam and Sweet Potato Fries
Savory Nut Stuffing
Vegetable Medley with Raw Cheese
Homemade Red Wine

Dessert Course
Pumpkin Custard with Fresh Whipping Cream
Chocolate Brownie with Cream Cheese Icing
Christmas Butter Tart Squares
Local Icewine
Espresso

Roasted Grass-fed Lamb
Our lamb came from Jocko Creek Ranch. Shaen and Joe slaughtered and wrapped the lamb earlier in December. We used the leg for Christmas dinner.
5 pound grass-fed lamb leg
2 cloves garlic, sliced thin
1tsp unrefined sea salt
1 sprig fresh rosemary, from my indoor herb garden
1-2 garlic heads, in their skins
Allow the grass-fed meat to sit in the fridge for a few days before cooking for best results. The morning of the meal, remove the lamb leg from the fridge and place on the counter to warm to room temperature. Make small incisions into the leg to place the slices of garlic. Place the sprig of fresh rosemary under the leg of lamb. Sprinkle the unrefined sea salt on top. When ready to cook, place the meat thermometer into the leg. Cook at 325F until the meat gets to 120F. Remove from oven and let rest for 5-10 minutes. The meat will continue to cook and the temperature will rise. Peel the garlic cloves and serve with the meat. Slice the meat and serve immediately.

Spicy Yam and Sweet Potato Fries
This recipe is based on a recipe from mountainroseherbs.com. This recipe is NOT safe for someone on the Specific Carbohydrate Diet, but might be a good recipe to try during the reintroduction phase.
1 large organic sweet potato
1 large organic yam
1tsp cumin seeds, freshly ground
1tsp paprika
1tsp sea salt
1T organic extra virgin olive oil (optional)
3T pastured pork fat
Heat oven to 325F. Cut sweet potato and yam into French fries or wedges. In a large bowl mix the spices, sea salt and fat together. Add the cut tubers to the spice mixture and toss well. If you are using fats you may have to use your hand to get the mixture to cover the tubers evenly. Spread evenly over a glass oven pan and bake for 30 minutes until tender and lightly browned.

Vegetable Medley with Raw Cheese
1/8c organic butter
1c organic onion, cut into rings
1c fresh organic mushrooms, whole
1/2c dried morels, crumbled (optional)
1c organic Brussel sprouts, cut in half
1c organic carrots, cut into wedges and julienned
1c organic broccoli flowers, cut into small pieces
some bone broth, juice from roasted meat or red wine
2c raw organic cheese, grated
1/2c organic parsley, chopped finely
This should be the last dish prepared before serving dinner. Have all the vegetables cut and ready for cooking. When the roast is ready, heat the butter in a large cast iron frying pan. Saute the onions and mushrooms until soft. Use a bit of bone broth or the juice from the roasted meat to avoid sticking. Add the Brussel sprouts, carrots, and broccoli. Cook until vegetables are just tender. Stir well and top with raw cheese and parsley. I used Gort’s Gouda for the raw cheese. Slightly heat the cheese and serve.

Pumpkin Custard
I remember the first time I had pumpkin “pie” using whole pumpkin instead of canned pumpkin. I was surprised at the flavor of real pumpkin. The canned pumpkin I used to buy, had “pumpkin” as the only ingredient, but the canned pumpkin had a sweet and slightly spicy flavor. It was then I realized labeling laws are deceptive and allow for the addition of sugar and spices to some given percentage without having to include this information in the ingredient list. I started distrusting labeling. Nevertheless, I would never go back to making pumpkin-based desserts with anything but whole pumpkin. The end product tastes so delicious.

The secret of great pumpkin pie is fresh spices and using a sweet “pie” pumpkin. I always use whole spices and grind them with a mortar and pestle just before use. I keep fresh ginger in the freezer and grate as needed. Since I am using organic ginger I grate skin and all.
1 small organic sweet pumpkin, pre-cooked by baking or steaming, skinned
1/4-1/3 raw local honey, adjust to sweetness of pumpkin
pinch of sea salt
1tsp organic cinnamon
1tsp organic ginger, freshly grated
1/2tsp organic allspice, freshly ground
1/2tsp organic cloves, freshly ground
1/2c whole organic cream, or more
1T Brandy (optional)
In a food processor, smooth out the pumpkin into a paste. Add honey, sea salt and spices and taste for sweetness. Add extra honey if needed, but remember the pie will become sweeter after cooking. Add cream to smooth out the paste. It should be thick but not stiff. Fill 6-8 oven safe glass custard cups and place into a large glass baking dish filled with warm water. Cook at 325F for 30-45 minutes until custard is slightly browned. Cool in the fridge and serve with fresh whipping cream.

Eating Local Challenges: Part II

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spice-cupboard

I have over thirty herbs and spices in my cupboard. I would not happily give up these foods. Whenever possible I buy my spices in bulk and in the whole form. Whole spices last longer then ground. I grind just before using. Buying in bulk makes certified organic spices affordable.

Even though I’m crazy about local food, there are some exotic foods I do not want to give up. Eating local foods may be a great idea for most of our meals, but exotic foods and specialty ingredients add a wonderful foreign element to cooking. It would be a sad day to lose these foods forever. Enjoy local foods and supplement with exotic ingredients. Feel good about all the nutritious homemade meals you’re making for your family.

These are my favorite exotic foods I would not like to give up: lemons, limes, bananas, avocados, olives, spices, cocoa nibs, vanilla, quality sea/mineral salts, coconut oil, coconut cream, extra virgin olive oil, cod liver oil, butter oil, raw butter, wild fish, wild shellfish, wild mushrooms, green tea, coffee, dates, currents, dried coconut, almonds, and pecans.

These are exotic foods I enjoy occasionally: papayas, pineapples, oranges, mangos, grapes, coconuts, Brazil nuts, sesame seeds, specialty oils, specialty vinegars, exotic raw cheeses, and exotic liquors.

Many people are worried about their carbon footprint and want to reduce their personal weight on the environment. This is a noble cause. I believe it is important to save your health first and the planet will take care of itself. I don’t want people to try to live an ideal that ends up making them sick, unable to have healthy children, or go hungry because of inexperience with planning. Have fun and don’t be zealous.

imported-foods

In the last year I have started to make homemade medicines. I think it is a good idea to learn the medical plants in your bioregion and use these plants or grow special plants in your herb garden. But some exotic plants do not grow here or have a local equivalent. Find a healthy balance between local and exotic. I get my spices and medical plants from mountainroseherbs.com.