Mandarin and Honey Revitalizing Mask

I really enjoyed the feedback on our sprouting post, more how-to posts on their way.

Now I'd like to share a few words on my first love, skin care. Quality beauty items, fancy-exotic ingredient-triple infusion lotions and miracle salves are my specialty. I’ve had ‘problem’ skin most of my life and as a result spent a lot of time and money trying to get some relief. To be clear this was the kind of skin no amount of cucumber,celery,berry juice could cure. Recently I've noticed natural and organic skin care lines grabbing my attention, a few of my favorite brands are: Dr. Hauschka, Korres (made in Greece, represent), REN, Juice, Nude... and a new one to add to the list.. Shimmer Organics , who sent me a more than generous sample of their Mandarin and Honey Revitalizing Mask to review here on the blog. The Mask has spoken:



After first use – yes, I have news to report after first use, Natural/Organic products don’t necessarily mean passive results; this mask meant serious business from the start. Immediately after application I felt it tighten in on my clogged pores, this is a good feeling. Unlike other clay masks I’ve tried it wasn’t dry or chalky, more like a muddy cream. There are different directions for varying skin types; I’m personally all over the map so I went with the sensitive skin application. After 2-3 minuets I could feel the mask going to work. After 5 minuets the hardened clay didn’t easily rinse away, I really had to massage with warm water to get it off.. which made me feel that a true cleansing had taken place. Immediately after drying, my skin was super soft and a little pink from the rubbing, but after a few minuets it was just soft! Super, super soft and really clean feeling. I won’t go into more detail since I feel it really takes a few applications to see true results.

From the website: Mandarin and Honey Revitalizing Mask is absolutely pure - no synthetic chemicals, synthetic colors or synthetic fragrances are added. This organic and raw clay mask is very concentrated and does not contain any water, alcohol, thickeners or emulsifiers.

The pure mineral rich spa quality clay detoxifies, firms, tones, improves skins texture, gently exfoliates, removes surface oil, draws out oil and impurities from within pores, tightens pores, leaves skin very soft and smooth, deep cleanses, purifies, and clarifies. The raw and organic aloe used in this luxurious mask contains amino acids, vitamins and minerals, enzymes, essential fatty acids, is very soothing, anti-inflammatory, healing, moisturizing, and is especially beneficial for sensitive and dry skin. Pure raw and antioxidant rich blend of organic oils have anti-inflammatory properties and are used to soothe, soften, heal and strengthen skin tissue - as they protect your skin from damaging environmental free radicals - keeping your skin youthful and healthy. Raw organic honey hydrates, exfoliates, soothes, nourishes and is antibacterial and contains vitamins, minerals, amino acids, live enzymes and is high in antioxidants. The special blend of organic essential oils used is naturally antibacterial, restorative, smoothing, skin healing, and have anti-inflammatory properties. Using a thin layer under and on the outer corners of your eyes reduces puffiness, dark circles and lines. It's also great as an overnight spot treatment, or anytime spot treatment to heal blemishes. The Mandarin and Honey Revitalizing Mask is very detoxifying and will draw out impurities from within your pores.


Key Ingredients: Pure Clay Minerals, Raw and Organic Aloe Vera, Raw and Organic Antioxidant Rich Oils, Raw and Organic Honey, Organic Blend of Essential Oils



After a week of use – Still reaping the rewards of improved skin texture. I’ve always had a hard time not using my favorite products daily even if suggested use is 2-3 times a week. This mask is no different, I have been using it as a weekly mask and also as a daily spot treatment because I have spots.. daily. I can’t help myself, when something works I want to use is constantly. The mask is drying with out stripping, active with out being irritating.. it’s a wonderfully balanced product. I enjoy watching, and feeling, it work, you can really see the mask tighten and harden on the skin, which I enjoy.

I wouldn’t recommend this mask for someone with highly sensitive skin, even though I feel I sometimes fall under this category, my skin is used to a lot of abuse and abrasive products. If you do have somewhat sensitive skin, I recommend you err on the side of precaution and fallow the sensitive skin instructions, over 5 minuets and you will notice some pinkness (I call this the color of action). Disclaimer: I have an exfoliation obsession/problem.

Over all review: ****

This product has really been making the rounds on the health and beauty blogs too, and I thank Lisa for the generous sample! You can read other glowing reviews here

On the Vegan Family Style blog website and here at Healing with Juices

Also be sure to check out Progressive Pioneer’s 10 Things to Avoid in Beauty Products

It's asprout time

Sprouting is one of my favorite hobbies, and hobbies resulting in food are usually at the top of my list. Because I live in a winter dominated region and because my studio apartment is not of the lofty variety, gardening at home is pretty much out of the question (thank goodness for all the urban plots 'sprouting' up recently (har har) sprouting offers me a happy medium AND is a wonderful way to get lean sources of protein into a raw vegan diet; some sprouts can be up to 35% of easily digestible protein! If you've experienced some problems digesting nuts, seeds, or beans in the past, not to worry. By soaking, draining and then rinsing seeds, nuts, beans, etc. at regular intervals until they germinate (sprout), you will have converted the starches to easily digestible simple sugars.

All you really need to start sprouting is an old (clean) mason jar, a rubber band and some clean mesh (think knee high pantyhose) or you can cut to the chase and buy some $4.00 sprouting jars or bags from your local health food store where inexpensive and organic seeds are also available. I usually have 3 jars going at a time to get a good rotation on fresh new sprouts, and because I add them to almost every meal! Sprouting is extremely cost efficient and you can use your sprouts blended into smoothies, salads, as a garnish.. I throw them on top of almost every meal.

If there is one important mantra to remember while sprouting it's Rinse! I prefer to rinse more than the recommended twice a day when sprouting heartier lentils, beans, grains and rice. Once you see the tail of the sprout is as long as the bean itself they are good to eat, before and they might taste a little off or starchy. To ease digestion you can chop or lightly pulse bean sprouts in a food processor and then strain them in a colander rinse until the water runs clear. Some bean sprouts can also be blanched or steamed for easy digestion, just make sure to rinse again after blanching or steaming. rinse rinse rinse..


Green Pea - pea sprouts are amazing, I like them straight, but they're also good added into raw soups. Green Pea sprouts are rich in chlorophyll, protein, enzymes and minerals.

Millet - Millet is actually a seed, which is also very digestible and
great for candida and helps with sugar imbalances

Quinoa -sprouts quickly, in 1-2 days so it’s a great item to have on hand

Wild Rice - wild rice isn't a grain or rice.. it's a GRASS
tail! and has lots of B vitamins!

Amaranth - also a seed not a grain, so it's wonderful for sprouting.

Radish Sprouts - High in vitamins, A, B-1, B-6 and C, folic and pantothenic acids, niacin, potassium, iron and phosphorous. When exposed to light, they turn light green with chlorophyll.

Alfalfa Sprouts - High in protein, essential amino acids, and eight digestive enzymes; vitamins A, C, B complex (including B-12), D, E, and 4 minerals; iron, phosphorous, calcium, magnesium, and potassium, and - when exposed to light - high in chlorophyll.

Common causes for sprouts to become inedible -

* Seeds are allowed to dry out
* Seeds are left in standing water
* Temperature is high or too low
* Insufficient rinsing
* Dirty equipment
* Insufficient air flow
* Contaminated source of water
* Poor rate of germination of seed

Recipes –

Sprouted Pea Dip

2 cups Sprouted Peas
1/4 cup unrefined corn oil or olive oil
1 large onion - chopped
1 clove garlic – chopped

Puree the ingredients in a food processor and season to taste.

Curried Lentil Sprout Salad

1 cup Lentil Sprouts
1/2 cup chopped parsley
1/4 soaked cashews or brazil nuts
2 Tbs. olive oil
1 Tomato diced
1/4 tsp. dill weed
1/2 smallish red onion - diced
1/2 - 1 Tbs. curry powder
salt + pepper to taste

Mix all ingredients together, you can save some diced tomato to sprinkle on top or add more.

Sprout Gazpacho

3/4 cup olive oil
3 scallions - chopped
4 cloves garlic - minced
2 sweet peppers (any or all colors) - chopped
1/3 cup celery - chopped
2 pounds tomatoes - chopped
2 cucumbers - seeded (optional) and chopped
2 cups Leafy Sprouts - chopping optional
1 cup Sprouted Beans
1 1/2 quarts green juice
2 cups white wine
2 tsp. lemon juice
1/4 cup cilantro - chopped
1/2 tsp. black pepper - ground
1 Tbs. basil
2 bay leaves
1 Tbs. dill weed
salt to taste


Sprouted Lentil Salad

1 cup lentils, sprouted (should be about 2 cups after sprouting
1-2 scallions thinly sliced
2 Tbs. olive, avocado or flax oil
2 Tbs. lemon juice
1 tsp. onion powder
1/2 tsp. cumin powder
1 tsp. mineral salt or 1 Tbs. tamari
1 cup diced tomatoes
1 cup diced avocado
1/8-1/4 cup minced parsley, basil, dill or cilantro
1/2 carrot, thinly sliced
1 stalk celery, thinly sliced

Sprout the lentils, mix all the ingredients together and adjust flavors to taste.


Sprout Hummus

1 cup Sprouts (Garbonzo, Green Peas, Adjuki, Mung)
1 Tbs. raw tahini
1 Tbs. lemon juice
1 Tsp. olive oil
1 clove garlic (more or less - to taste)
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground white pepper

Mix all ingredients to desired consistency using a food processor.

Sprout Cereal

Sprouts: buckwheat, oats, pumpkin/sunflower seeds, almonds, etc.
Almond or other nut milk
Maple Syrup or Honey
Fruit

Links –

12 Reasons to Grow Broccoli Sprouts

Sprout People Website

A couple videos on sprouting –










xo Stephany

SeaClear

I really (really!) enjoy trying out obscure raw-vegan specialty foods, anything with a super food or medicinal content is high on my to taste list, so I was really (really!) excited when the Shaman Shack agreed to send me a sample of Sea-Clear, a fermented kelp product I was extremely curious about. It boasts an impressive ingredients list, high pro-biotic content, and long shelf life, what’s not to love about that?



A few days ago my package arrived from the Shaman Shack with a generous sized jar of Sea-Clear, THANK YOU! The list of ingredients does not disappoint: Organic non-GMO miso, raw apple cider vinegar, fermented kelp (Kombu), Chlorella, Tumeric, and Black pepper. I have experimented with fermenting vegetables on my own, but never kelp. I have a sour/salty/bitter friendly pallet so fermented or pickled anything always catches my eye, I also usually enjoy anything with two of my staples: miso and apple cider vinegar.

From the Shaman Shack website:
Rehmannia Dean Thomas developed this product over two years of experimentation, based on Japanese and Russian research, that fermented kelp could successfully remove radiation and heavy metals from the body. His intention was to create the most effecive metals chelating product available. This work eventually evolved into Sea-Clear; a blend of fermented Kelp and Chlorella in a sweet Miso base with apple cider vinegar, tumeric and more. This product is a 100% organic living food, enzyme and pro-biotic rich and has a tasty, tangy bite. Quite good on veggie sticks, crackers, or diluted in water or soup.
Sea-Cear may be one of the healthiest food products available, it makes a great trek food, as it does not spoil easily or quickly. Sea-Clear is a biologically stable product that can last in room temperature for a long time.

The packaging suggests eating Sea-Clear as a dip with veggies or crackers, so I sampled it with some beets and carrots first, the verdict? Really powerful, sea-salty taste with a strong kick of bitter that lingers into spicy, I loved it, but as just a dip it's a little strong. This would kill any salt cravings in a single bite, I couldn’t eat more than a few tablespoons this way. I was eager to try it next as a soup base, Sea-Clear could easily be added to any basic Miso recipe but I wanted to try something slightly more adventurous, so I adapted a recipe I love:

Blended Salad

2 tomatoes, roughly chopped (about 2 cups)
1 cucumber, peeled and diced (about 1 cup)
1/2 lemon, juice of
2 cups lettuce
1 cup spinach
2 green onion
1/4 cup parsley
3 stalks of celery
1 small avocado
1 tablespoon Sea-Clear
1 teaspoon agave nectar (optional) *I use Yacon syrup
2 tablespoons dulse flakes
1 sheet of nori, shredded
1 tablespoon paprika *With the Sea-Clear this is totally optional

Blend the tomatoes first, until they turn liquid. Then add in the lemon juice, greens, and avocado, pushing with the celery stalks, until the entire mixture is blended. Last add Sea-Clear and the rest of the ingredients. This tasted lovely, had a great sweet and salty balance, I wouldn’t use more than a tablespoon of Sea-Clear here because of it’s potency.

Another Soup recipe I think it would make a nice addition to:

Autumn Earth Tonic Soup

1.5 cups spring water
1.5 cups tonic herbal tea (pau d'arco, chanca pierda, rhodiola, astragulus root, burdock root, kava kava, cat's claw, horsetail, nettle leaf or root, oatstraw, noni leaf, alfalfa)
1 tbsp Sea-Clear
2 tbsp miso (South River brand in glass)
2 tbsp coconut oil
1/2 stalk celery
2 cloves garlic
1-1.5 tbsp kelp powder
pinch of habanero or cayenne
sprinkle of turmeric powder
sprinkle of chia seeds and hemp seeds
sprinkle cordyceps mushroom powder

Blend on high until very creamy in a Vita-Mix.Top with diced avocado, sprinkle of black peppercorn, and sprinkle of fresh parsley. Don't leave out the avocado - there's something about adding it on top that adds to the creaminess and nourishing sensation of this tonic soup. Optional: squirt of Kyolic's aged garlic extract liquid and a small squeeze of lemon.


I also had a feeling it would also be great as a spread for leaf or nori rolls or just on some raw bread with veggies. This experiment was also a success!





Nutritional Info.
Serving size 1 tsp
Calories 30
Total fat 1.6 g
Saturated fat 0
Trans Fat 0
Cholesterol 0mg
Sodium 770 mg *
Total Carbohydrates 4g
Diety Fiber 6g
Sugars 4g
Protein 4g
Potassium 55mg

Iron 6%
Vitamin A o%
Vitamin C 1%
Calcium 2%

* Here lies the trade off for delicious sea products, a high level of sodium, sort of. The sodium content in Sea-Clear is from natural sea salt so it's the healthy variety which your body requires, in small amounts :)

Kelp
Kelp grows in underwater "forests" in shallow oceans. It requires nutrient-rich water. Kombu is used to flavor broths and stews (especially dashi), as a savory garnish for rice and other dishes, as a vegetable, and a primary ingredient in popular snacks. Kombu can be used to soften beans during cooking, and to help convert indigestible sugars and thus reduce flatulence.

Chlorella
Chlorella is an attractive food source because it is high in protein and other essential nutrients; when dried, it is about 45% protein, 20% fat, 20% carbohydrate, 5% fiber, and 10% minerals and vitamins. Chlorella has been found to have anti-tumor properties when fed to mice. Another study found enhanced vascular function in hypertensive rats given oral doses of chlorella.


Miso
Miso (みそ or 味噌?) is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin (麹菌?), the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called Misoshiru (味噌汁?), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory, and there is an extremely wide variety of miso available. Some, especially proponents of healthy eating, suggest that miso can help treat radiation sickness, citing cases in Japan and Russia where people have been fed miso after the Chernobyl nuclear disaster and the atomic bombings of Hiroshima and Nagasaki. Notably, Japanese doctor Shinichiro Akizuki, director of Saint Francis Hospital in Nagasaki during World War II, theorized that miso helps protect against radiation sickness.[6]

Some experts suggest that miso is a source of Lactobacillus acidophilus[7] Lecithin, a kind of phospholipid caused by fermentation, is effective in the prevention of high blood pressure. However, miso is also relatively high in salt which can contribute to increased blood pressure.


Apple Cider Vinegar
Apple cider vinegar is said to clear ailments such as gout, poor complexion and acne, arthritis, candida, high cholesterol, warts, varicose veins, allergies, burns, and other ailments.
Mass of "mother" from an Orleans method vinegar tank. It is the cellulosic material the bacteria form on the surface, including dead bacterial matter.

Unpasteurized or organic apple cider vinegar may have a cob web, congealed appearance. This is natural, formed during the acetification process. This substance is often called "mother of vinegar" which is actually detritus from the bacterial colony.

* All information taken from Wikipedia, not a medical resource.

When I finally ‘clear’ this jar of Sea-Clear out, and I have a feeling it will be soon, I’ll be interested to try out their Pearl powder next! You can order Sea-Cear here:

the Shaman Shack's Sea-Clear

Enjoy!


xo Stephany


Visit Raw Food Rehab

pie

For Christmas I knew I would be traveling to farm country, Grand Rapids MI. I also knew I would be around wonderful cooked food, amazing baked treats, meat, dairy and with family who enjoy a completely different diet than my own. I have no issues sitting down to dinner with cooked food, meat, dairy.. whatever, to each their own and what works for one person doesn't always work for someone else. I'm definitely not here to make assumptions or pass judgment on other peoples food choices, It wasn't that long ago that I would have enjoyed a big cooked meal for the holidays. I also knew that this meant I either had to prepare to enjoy some of my favorite cooked foods or bring my own meals, I went for both. I had delicious cooked squash and apples and baked treats, along with my first attempt at a raw pie! Hello raw-vegan sweet potato pie (a crowd pleaser)

I used this recipe for Pumpkin Pie (which I plan to make later) from livelifeveg.com

Raw Pumpkin Pie
Raw Pumpkin Pie Crust

* 2 cups raw pecans or walnuts (I decided to go with raw cashews instead)
* 1/2 cup soaked dates
* Dash of sea salt

Note: I also added dried coconut flakes that I had on hand

Blend the crust ingredients in a high speed blender or food processor, then evenly distribute in the bottom of a pie plate.

Raw Pumpkin Pie Filling

* 2 cups shredded pumpkin, butternut squash, or sweet potato flesh (I used raw sweet potato chunks from Trader Joes)
* 1 cup soaked dates
* 2 tsp. cinnamon
* 1 tsp freshly diced ginger
* 1 tsp nutmeg
* 1 tsp coconut oil (here instead of coconut oil I used half an avocado because it was what I had and because I try to opt for natural whole foods first, if I had had coconut meat I would have used that)
* Dash of vanilla
* 1/4 cup almond milk or water to help blend (here I used the soak water from the dates)
Note: I also added a pumpkin pie spice blend that I picked up from Trader Joes.


Directions:
If you donʼt feel like shredding the pumpkin by hand, simply cube and place in a high speed blender or food processor until itʼs nicely chopped. Then add the rest of the ingredients and blend until nice and smooth. You might need to add more liquid to get it to blend well. Pour into crust, then chill in the refrigerator for 30 minutes before serving. You can top it with some raw chopped nuts or a bit of cinnamon if you’d like.


The pie was a smash hit and I ended up using some leftover ingredients to make a persimmon-banana-sweet potato-date ice cream and have been adding sweet potato and pumpkin pie spice to most of my smoothies. Hope everyone had a wonderful holiday and enjoyed some great food and time with loved ones!

xox Stephany

Purple corn & making Chicha Morada

Corn is a staple food in many diets around the world which I hesitate to include in my meals. I'm suspicious of even fresh, raw corn because of growing practices and how widely genetically modified corn is. However, I do enjoy experimenting with ancient and historical foods and herbs, for example Incan Berries and Jungle Peanuts. And when the cooler months start to roll in, I even enjoy steamed corn as a warming side dish to my raw meals. Corn is undoubtedly one of the most ancient and widely consumed food sources in the world and when grown organically and responsibly can make for a wonderful addition to soups and all sorts of other dishes, I especially love it dehydrated with mushrooms and eggplant for raw patties. One of the most ancient forms of corn is a Kculli, purple corn. I had no idea what to do with this purple corn when I saw it at the store and wondered how raw foodies were using these hard kernels in their diet so, I did some research and it turns out raw purple corn is used to make a wonderful and nutritious drink called Chicha Morada.

To make Chicha Morado all you have to do is soak purple corn kernels with some cinnamon sticks and pineapple (exact recipe below). Chicha Morada is incredibly high in antioxidants and may have anti-inflammatory and anti-carcinogenic properties, promotes blood flow, reduces cholesterol and supports healthy blood sugar levels.

Chicha Morado Recipe:
1 lb of purple corn cobs or ¼ lb of purple corn kernels
4 quarts of water
2 cinnamon sticks
2 cloves
Yacon syrup to taste and several handfuls of pineapple chunks (You can also use Agave)
½ cup fresh lime juice
1 cup of fresh fruit

Directions:
Fill a pot with the kernels and add 4 quarts of water. Next, add cloves and cinnamon sticks and soak overnight. Pour the liquid into a glass container and fill the pot up with water again, and let soak. After about 1 hour, pour the liquid into the same glass container. Squeeze a ½ cup of fresh limes into the mixture and refrigerate.

Optional:
Add Aji peppers before serving for a little additional kick

Next I would like to learn how to make raw purple corn chips!
For more information on Purple Corn visit: http://purplecorn.wordpress.com/2007/10/15/purple-corn-science/

xo stephany

I can't believe it's not milk!

Foods with multiple uses make me really happy, enter the Nut Milk (or Mylk). I don't know why it took me so long to try my hand at nut milk making, but I made my first batch yesterday and let me tell you that stuff did not last 2 hours in my fridge. Almonds are a seed, so technically I made seed milk, just as good. Just like when you juice veggies, when you make nut milk you're left with a pulp, I use my left over veggie pulp to make raw breads, zero waste also makes me happy. On top of yielding delicious milk, you can use the leftover nut or seed pulp in raisin date balls like I did (another treat with a short lifespan in my house) or other treats, it's a win win!

Why go through the hassle of making a nut milk you ask?

When you remove the pulp from the mixture you're left with all the nutrition and less of the fat, read: nutty taste, lots of zinc and easy on digestion. You can also add all sorts of flavoring items to nut milks like goji berries, vanilla, maca, lacuma, mesquite, dates, etc. etc. etc.... you get the idea. Because the nuts/seeds are blended and the fibers removed they make for easier combing with fruits, did someone say strawberry almond milk?

Here are some easy to follow steps for making a nut or seed milk:
Tools: blender, cheese cloth or nut milk bag, bowl or jar
Recipe: 1 c. soaked nuts or seeds, 3 c. water





1. blend nuts and water until all particles are broken down and you are left with a frothy mixture.




2. rubber band your cheese cloth over the opening of a jar or bowl. If you're using a nut milk bag you'll just need to pour the contents of your blender in and squeeze until no more fluid comes out.



3. Drink! or you can flavor it according to your own preferences, medjool dates work well.

- Nut milks keep for several hours, not that they'll last that long.
- Don't forget, you can use the pulp in recipes or to make ice cream!
- And a last note, for all you cheaters out there, you can also use a nut or seed butter instead of whole nuts/seeds.. just blend, viola, done.

A great, instructional and entertaining video on nut milk making :

Herbology II

Herbal Oils

Ok lovelies, here's the low-down on herbal oils. These are for external uses: skin irritations, cuts, bites, earaches, bruises, etc. So don't try to put them on your favorite salad! Oils can keep up to a year if they are stored in a cool dark place, preferably in a dark bottle. Oils will keep longer if you use dried herbs, than if you use fresh.

General directions:

Bruise herbs by rubbing (fresh or dried) between palms to break it down and release all the good stuff (the active ingredients). If you pulled them right out of your garden, let them wilt for a day or so they have less water content and stay longer in oil.

• Placed bruised herbs in a glass jar

• Pour sesame or olive oil over herbs to 1 inch over the top.

• Cover tightly with lid and put in in a dark cool place

• Shake shake shake it every day for two weeks for about one minute to mix well.

• Strain oil through a cheesecloth and discard herbs.

• Add a vitamin E (400 IU) capsule as a preservative after straining.

The quick method is to basically cook the herbs in the oil over low heat for 20 minutes. I think this might be a little less potent but it sure is faster.

Some good combinations are chamomile, calendula, lavender, rose, yarrow, plaintain, comfrey or mullein.

Herbal Salves

Salves are made by adding an herbal oil to beeswax in proper-like proportions to make a firm salve. Herbal salves are used externally to heal cuts, scraps, skin irritations etc. I like a nice mild salve just for winter chappies.

• Mix 1-1/2 oz. dried/powdered herbs or 3 oz. fresh herbs with 1 cup olive or sesame oil in a non-reactive pan (non-reactive = stainless steel, glass, porcelain).

• Simmer on low for 20 minutes.

• At the same time, melt ½ oz. beeswax in another pan or double boiler.

• Pour herbal oil over beeswax. Mix together.

• Add 1/8 teaspoon vitamin E oil as a preservative.

• Test for hardness: dip teaspoon into oil and place in the fridge until it gets hard, about 3-5 minutes. If it’s too hard, reheat gently and add more oil, too soft, more beeswax.

• Pour it into a small container with a lid.

Helpful herbs and essentials to add on in: calendula, comfrey, mullein, lemon balm, yarrow, plantain, echinacea, lavender, frankincense (I love the smell of frankincense and it's good for acne, rashes, and more), chickweed, etc.

Guess what everyone I know is getting for Christmas? Salves, baby. So you can see from here, is not a big stretch to lip balms. Just make sure the herbs/oils you use are safe for ingestion. I know you aren’t chomping on your chapstick but it let’s just say, licking your lips adds up. Vanilla, cinnamon, and honey make nice additions for your pucker slicker.

And if you haven't yet, check out http://www.MountainRoseHerbs.com. They have wonderful products and are a great company.