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Need some kitchen inspiration? feeling peckish? looking for an exciting new tipple? or maybe you'd like to treat yourself or a loved one to some natural beauty care... Welcome to Whitewolf's Kitchen - packed full of natural goodness! Here you'll find a growing range of recipes - from munchies [including cakes and desserts] to meals, smoothies and tasty tipples, to natural face masks good enough to eat!

| Munchies | Meals | Drinks | Natural Beauty |

Use the text menu above to navigate the pages or the recipe list below to locate a particular recipe. If you'd like to submit your vegetarian/vegan recipes please contact me.

* Apple Fool
* Cinnamon Toast
* Cinnamon Biscuits
* Flapjacks
* Raw Sweets
* Rich Esbat Biscuits
* Rosemary Scones
* Sticky Lemon Drizzle Cake
* Sun Ritual Biscuits

* Bean Hot-Pot
* French Onion Soup
* Nettle Soup
* Purslane Gazpacho
* Purslane Pickles
* Roasted Veggies with Tarragon Sauce
* Spaghetti Quorn-onaise
* Stuffed Cabbage Rolls in a Cheese Sauce

* elfwyne
Honey Mead
Jack o' the Green
* Natural Elder Lemonade
Nettle Beer
Pink Lady
Rose Smoothie
Rowanberry Wine
Tea Frappe
True Ginger Ale
Vital force
Whitewolf's 'Hot Lemon, Orange & Honey Miracle Drink

* Banana & Oat Face Mask
Bathing Beauty Queen
Face Wash
"Lemon Snow" Face Mask
* Nettle Mask
Refreshing Natural Eye Wash
Simple Almond Scrub Mask
"Yolk of Life" Face Mask

Condiments & Sauces
* Herb Butter
* Herb Salt
* Homemade Veggie Gravy
Munchies Recipes

Raw Sweets
by Leafy

INGREDIENTS: Dates, bag of mixed nuts, dessicated coconut, runny honey (wild or organic is good).

Organic ingredients are best, so try for those, if not go for the best you can find.

METHOD: Soak nuts for 24 hours (this releases all their enzymes). Then put them in the small nut and seed section of a blender and blend them. Or pestle and mortar them.
Chop the dates.
In a bowl mix the dates and nuts with a few good spoonfuls of honey til its all stuck together and sticky.
Put a load of dessicated coconut in a bowl.
Roll date and nut mix into balls and then roll them in the coconut.
These are very filling and satisfying. Take them out with you if you're going to be busy - they'll sort you out!

Sun Ritual Biscuits
by Gillie Whitewolf

6 oz Flour
6 oz Butter/Marg ['Pure' range of vegan margarine is ideal]
3 oz Sugar
1 teaspoon ground Ginger
1 teaspoon ground Cinnamon
grated zest of 1 Lemon
splash of Lemon Juice

Add the flour, sugar and ground spice and zest s into a large mixing bowl and mix together. Now rub the butter into the flour, sugar and spices - creating a breadcrumb texture. When you have an even breadcrumb style mix pour in the lemon juice (enough to help the mixture bind together - but not enough to make it too sticky!) and mix together gently - start pressing the mix together and kneading lightly. Now roll the mixture out (onto a floured board / work-surface) and cut out circular shapes and place them on a greased baking tray. Place in a pre-heated oven at Gas Mark 4 (180C) for about 15 - 20 minutes (until just golden). Leave to cool for 5 minutes before removing them from the tray.
If you prefer a chunkier biscuit press the mizture into a shortbread tray (baking tray with sides), gently mark into squares, and leave in the oven for a bit longer. Cut into squares after removing from the oven and leave in the tin to cool for 5 minutes.

Rich Esbat Biscuits
submitted by Ash

2oz butter
1 tbsp honey
1 egg yolk
3oz plain flour
1oz ground hazelnuts or almonds
a large pinch of ground cinnamon
a large pinch of grated nutmeg
a few drops of vanilla essence or extract

Blend the butter, honey, vanilla and egg yolk together until you have a think paste. Mix all the dried ingredients together and add to the paste a little at a time until you have a stiff dough. Chill slightly, then roll and cut out into shapes of your choice. Cook on a greased baking sheet at 160 degrees C, until golden brown.

Rosemary Scones
submitted by Ash

8 oz (225 g) self-rising flour
2 oz butter
1 oz superfine sugar
1 tbsp finely chopped rosemary leaves
1 beaten egg
a little milk

Rub the butter into the flour then stir in the sugar and rosemary. Add the egg and milk and mix until it forms a soft dough. Knead lightly and role out until 2 cm thick. Cut out ciecled of dough and brush with milk. Bake in oven at 220 degrees C for 12 mins. Eat whilst still hot. Delicious!

Cinnamon Toast
by Gillie Whitewolf

Thinly sliced wholegrain / brown bread [4 - 6 slices]
4 tablespoons light brown granulated sugar
3 tablespoons butter
1 - 2 teaspoons ground cinnamon
[optional extra - pinch of ground mixed spices / ginger or nutmeg is good]

Mix the sugar, spices and butter together well. Lightly toast one side of the bread, turn over and spread the spiced butter all over the uncooked side. Return under a very hot grill until the sugar caramelises. [Allow to cool slightly or you'll burn your mouth!] Delicious!!

Sticky Lemon Drizzle Cake
by Gillie Whitewolf

5 oz. Sugar
4 oz. Butter
4 oz. Self-Raising Flour
1 Free Range Egg
Grated Rind of 1 Lemon
Freshly Squeezed Juice of 1 Lemon

Heat the Butter and 4 oz. of the Sugar in a saucepan until melted. Off the heat stir in the Grated Lemon Rind. Beat the Egg and then add to the butter, sugar and lemon rind mixture - beating as you mix. Fold in the Flour carefully. Pour mixture into a greased and lined cake tin and bake in a pre-heated oven [Gas Mark 4] for about 30 minutes.
When baked, remove from the oven, allow to cool for a minute or two and turn out onto a wire rack [top side up]. Now use a cake skewer [one of those long metal sticks you use to see if the inside of the cake is cooked - can't remember what the correct name is] to pierce holes all over the top of the cake - this will help the syrup seep through the sponge easier :
Place the remaining 1 oz. of Sugar in a small suacepan, along with the Lemon Juice and heat up until the sugar melts and mixture is a warm syrup. Pour this delicious syrup all over the top of the cake.... mmmmmm.....

by Gillie Whitewolf

6 oz. Brown Sugar
6 oz. Butter
2 Tbsp. Golden Syrup
8 oz. Rolled Oats

Melt the sugar, butter and syrup in a pan over a low heat. When all the ingredients have melted stir in the rolled oats and mix well. Spread the mixture into a greased and lined tin [a swiss- roll tin is ideal] and bake in a pre-heated oven Gas Mark 5 for 15-20 minutes. Mark into slices and leave to cool in the tin [if you can wait that long!].

Cinnamon Biscuits
from '101 Practical Non-Flesh Recipes' by Margaret Blatch (1917)

1/2 lb. Flour
1/2 teaspoonful of powdered Cinnamon
1/4 lb. Butter
2 oz. Barbados Sugar
1 Egg
2 oz. Almonds (finely chopped)

"Mix the yolk,butter, sugar and cinnamon into a creamy paste, work in the flour, roll into 1 long roll, about as big round as a half-penny; cut into pieces about 1/2 an inch thick, place them flat on a baking tin, brush over with white of egg and sprinkle chopped almonds on top. Bake in a hot oven until crisp, about 20 minutes."

Apple Fool
from 'A Modern Herbal' by Mrs. M. Grieve

2 lb. of windfall apples
4 oz. of brown sugar
1 gill of water
a strip of lemon peel or 2 or 3 cloves or an inch of stick cinnamon
1/2 pint of custard of cream.

"Wash and wipe the fruit, remove any damaged portions, and cut into quarters, without peeling or coring. Put it into a pan with the sugar, water, and flavouring, bring to the boil, and simmer until the fruit is soft. It too dry add a little more water. Rub through a sieve, and mix the puree with custard or cream.
Pears (windfall) or plums of any kind may be used in the same way, or apples and pears mixed."

| Munchies | Meals | Drinks | Natural Beauty | 
Drink Recipes

Whitewolf's 'Hot Lemon, Orange & Honey Miracle Drink' - Cold Buster!

1 or 2 Oranges
2 or 3 Lemons
1 Tsp Honey
2 or 3 Cloves
Cinnamon Stick

Squeeze the juice from the Oranges and Lemons and place in a saucepan. Cut up the rinds and remaining fruit flesh and add to the saucepan. Add up to half a cup of water and bring to the boil. Turn the heat down to simmer and add the Honey, stirring well. Bruise the Cloves and add them to the mix, along with the Cinnamon stick. Simmer for about 10 minutes, stirring [and squishing the fruit remains/rinds] occasionally. Remove the fruit rinds, cloves and cinnamon stick and pour the liquid into a mug. Don't strain out the small fleshy pulpy bits - leave these in and drink them up too!
The best sore throat and cold buster drink I know - and very yummy!! [The number and ratio of Oranges / Lemons can be altered to suit your taste - as can the quantity of water - I generally use less than half a cup of water, I like my drink to be quite strong].
*A little ginger root can be added at the same time as the cinnamon stick - or sprinkle on a little ground ginger to taste.

Natural Elder Lemonade
by Wildflower

2,5 dl Elderflowers
2 lemons
1,5 l water
1,5 kg Sugar

Place the elderflowers in a pot. Press the lemons over the flowers. Boil the sugar with the water, (sugarliquor). And pour it over the flowers. Let the lemonade stay in the refrigerator for 3 days. Strain off the flowers.

Rowanberry Wine
by Arianwen

boiling water
whole ginger
loaf sugar

To each quart of berries add 1 quart boiling water and a small piece of bruised whole ginger. Let them steep for 10 days and stir well each day. then strain and to each quart of liquid add 1lb of loaf sugar. When dissolved, bottle up but do not cork tightly until the fermentation has ceased.
This recipe was passed down to me by my father (his dad had passed it to him) so appologies for the vague nature of it! As I write this I'm still learning the ins and outs of wine making but this is one of my favourites so far!!!

submitted by Elfwynestar

1 bottle of good red wine
2 oranges
2 cinnamon sticks
1/2 teaspoon nutmeg
1/2 teaspoon of allspice
1/2 centimetre piece of fresh ginger
1 1/2 cups of water
2 tablespoons  sugar or honey,

Stud  the oranges with cloves and put in a hot oven until golden in colour and aromatic. Leave to cool. In to a large sauce pan add water, sugar, and spices,cook on low heat until sugar has melted and all ingredients are well combined. Slice oranges , add to pan. Finally add the wine stir over low heat until warmed through, then serve.
Can also be served chilled witha dash of ginger ale or lemonade , for a cool summer drink.
The red wine can be substituted for milk for an interesting and relaxing drink.

submitted by Ash

3 lemons
6 oz of sugar
1 1/2 pints of water

Gently was the lemons and peel the rind thinly. Put the rind and sugar into a heatproof jug. Bring the water to the boil and pour over. Cover and cool. Stirring occasionally. Then add the juice of the same 3 lemons. Strain and serve chilled.

Pink Lady
by Blackhawk

1 Mango
1/2 Canteloupe Melon
1 big handful of Strawberries
1 handful of Seedless Grapes
3 Oranges

Skin and destone the Mango and chop into chunks. Remove the seeds and skin from the Melon and chop into chunks. De-stalk the strawberries. Peel the Oranges and segment. Add ingredients slowly to the Juicer to create a delicious, fruity thirst quencher.

Honey Mead
submitted by Ash

Take a quart (2 pints) of honey and 7 quarts of water; of bay, rosemary and hyssope of each a sprigg. Mix them together and boil them for half an hour and then let stand till it is clear. Then put in a pot with a tap and set new yeat on it, and let it work until it is clear.Then bottle it up and let it be two months old before you drink it. It can be drunk before, but the more you keep it, the brisker it is!

Jack o' the Green
by Blackhawk

3 Conference Pears
3 Kiwi Fruits
1 Apple
1/2 Grapefruit
1/2 Small Honeydew Melon

Remove seeds from Melon and cut off rind. Cut and core apple [leave the skin on]. Slice off the top of the Kiwis and scoop out flesh. Chop up Pears, removing the top and bottoms. Chop and peel Grapefruit. Add all the ingredients to a Juicer to create a delicious thirst quenching juice drink, which has a slight citrus kick! Makes roughly 1 pint.
Optional Extra : Add a spoonful or two of natural yoghurt to make a creamier [but not so thirst quenching] drink.

True Ginger Ale
from"Herbal Remedies" by Christopher Hedley and Non Shaw

8 pints boiling water
1 lemon, sliced
25g / 1oz ginger root, chopped, or 1 tablespoon ground ginger
45og / 1lb / 2 cups sugar
15g / 1/2oz fresh yeast
1 slice toast

Pour the water over the lemon, ginger and sugar and stir until the sugar dissolves. Spread the yeast on the toast and add to the liquid when it is lukewarm. Stand for 12 hours in a warm place/ Strain and bottle. Tie or cork down securely and put in a cool place. This is ready to drink in a week's time.
Makes 8 pints.

Vital force
from "Energy Juices" by Nic Rowley & Kirsten Hartvig

9 oz / 250 g fresh beetroot
1/2 in / 1 cm piece of fresh horseradish
1/2 grapefruit

1. Juice all three ingredients and mix well.
2. Pour into a small tumbler and serve garnished with a little extra grated horseradish.

This immune boosting drink is beneficial to the blood and tissue-healing, and is also detoxifying. Contains Vitamins C & folate; copper, iron. magnesium & zinc

Rose Smoothie
from "The Smoothies Bible" by Pat Crocker

1/4 cup [50 ml] fresh rose hip infusion
1/4 cup [50 ml] apple juice
2 tbsp [25 ml] lemon juice
1/4 cup [50 ml] seedless grapes, halved
1 plum, peeled, pitted and chopped
4 frozen strawberries
1tbsp [15 ml] fresh rose petals

In a blender, combine rose hip infusion, apple juice, lemon juice, grapes, plum, strawberries and rose petals. Process until smooth. Serves 1.

Tea Frappe
from "The Green Witch: A Modern Woman's Herbal" by Barbara Griggs

Pour 900ml/1 1/2 pints of boiling water over 4 tsp of China Tea. Strain it off after 5 minutes, let it cool and add 4 tsp of sugar and 2 tbsp of freshily squeezed Lemon juice. Freeze to a mush. Serve with a sprig of Mint.

Nettle Beer
a 17th Century Recipe - published in Grive's Modern Herbal

Take 2 gallons of cold water and a good pailful of washed young Nettle tops, add 3 or 4 large handsful of Dandelion, the same of Clivers (Goosegrass) and 2 OZ. of bruised, whole ginger. Boil gently for 40 minutes, then strain and stir in 2 teacupsful of brown sugar. When lukewarm place on the top a slice of toasted bread, spread with 1 OZ. of compressed yeast, stirred till liquid with a teaspoonful of sugar. Keep it fairly warm for 6 or 7 hours, then remove the scum and stir in a tablespoonful of cream of tartar. Bottle and tie the corks securely. The result is a specially wholesome sort of ginger beer.



Meal Recipes

Purslane Gazpacho
serves 6-8
by Susun S. Weed, from her Herbal Ally series.

6 cups cut tomatoes
4 cups cut cucumber
1 tablespoon sea salt
4 cups purslane tender tips
20 fresh basil leaves
10 fresh shiso leaves
2-3 teaspoons granulated garlic
2 tablespoons lemon juice
1/2 cup extra virgin olive oil

Preparation time about one hour including picking the herbs.

This dish is a late summer favorite. It looks like confetti with the purple shiso, the green basil, the white cucumber, and the red and orange tomatoes. Everyone loves it, even kids, because it has no raw onion (hooray!) and no raw garlic and absolutely no hot pepper of any kind.

Cut juicy, ripe tomatoes (if possible, half red ones and half orange ones) into half-inch squares. Carefully retain all liquid and place in large bowl with 6 cups cut tomatoes. Peel and remove pulp and seeds from young cucumbers. Cut into half-inch squares and add 4 cups cut cucumbers to bowl. Add 1 tablespoon sea salt. Mix well, cover, and set aside in the refrigerator for several hours. Just before serving, add 4 cups purslane tender tips (whole or chopped), about 20 fresh basil leaves and about 10 fresh shiso leaves (cut across the leaf into moderate-sized "shreds"), 2-3 teaspoons granulated garlic, 2 tablespoons lemon juice, and 1/2 cup extra virgin olive oil. Adjust seasonings as desired.

Roasted Veggies with Tarragon Sauce
(serves 4)
submitted by hejira

two medium sized carrots
half a kg new potatoes
8 baby onions
4 parsnips
2 sweet potatoes
1 sprig of rosemary or 1 teaspoon of dried rosemary
for the sauce
half a pint of veggie stock
25g butter
teaspoon of cornflower
100 ml creme fraiche
teaspoon of dijon mustard
1 teaspoon dried or fresh tarragon

Cut all the veggies into the desired shape and size, then put into a roasting tin with a splash of olive oil and the rosemary then add pepper, roast for 1 hr on gas mark 6.
Meanwhile melt the butter in a small pan, add the veggie stock, then mix the creme fraiche, cornflower, mustard and tarragon in a seperate bowl, add the mixture to the stock and keep on a very low heat till the veggies are done, by now your kitchen should be smelling amazing!
When the veggies are done serve on warm plates with the sauce poured on top, this is the only way I can get my children to eat root vegetables they love it!
Suggestion : Add a splash of white wine to the stock before adding the creme fraiche mixture for extra yummyness!

Bean Hot-Pot (Serves 6)
by Gillie Whitewolf

about 20 Tomatoes - pureed / blended
1 or 2 Onions - finely chopped
1 or 2 Galic Cloves - crushed (or finely chopped)
1 regular tin of Red Kidney Beans
1 regular tin of Fagiolli Beans
1 regular tin of Butter Beans
1 -2 teaspoons Marmite
plenty of course ground black peppercorns
couple handfuls of cheese - grated
olive oil

Place the onions in a large saucepan / hot-pot with lashings of olive oil and saute over a medium heat, add the pepper and garlic and stir well. Add the beans, tomatoes and marmite and simmer gently for 10 - 15 minutes, stirring ocasionally. Add the grated cheese, letting it melt slowly over the surface before stirring it in. Let the flavours cook together for another 5 minutes or so and serve with warm chunks of wholemeal bread and more grated cheese.

Homemade Veggie Gravy
submitted by Earth-Fire

One pint of fresh veggie stock i.e potato, carrot etc.
One onion.
One table spoon of plain flour.
Half a cup of cold water.
Sprig of Rosemary
pepper and gravy browning to season.

Simmer veggie stock, cut up onion and add to stock. When onion is really soft take it out. Turn down the heat to the lowest setting, and add one tablespoon of flour to half a cup of cold water and whisk with a fork until there are no lumps.
Add the mix slowly to the stock while stirring with a wooden spoon. Keep on a low setting so as not to burn. Chop up rosemary leaves and add to gravy. Add a little (veggie) gravy browning and salt and pepper to taste. If you don't like Rosemary you could try sage. Enjoy!

French Onion Soup
submitted by Ash

2lb chopped onions
1oz butter
2 pints beef stock/vegetable stock
1 or 2 cloves of chopped garlic
freshly ground black pepper

Cook the onions gently in the butter until golden brown. This takes around 20 mins, but watch and stir regularly. Add the stock, garlic and a good quantity of black pepper. Bring to the boil, cover and simmer for around 20 mins. If you time, allow the soup to rest for at least at hour the warm it through. This helps the flavours to merge thoroughly.

Stuffed Cabbage Rolls in a Cheese Sauce
by Gillie Whitewolf

6 Cabbage Leaves
1 Large Onion
5 or 6 Tomatos [Plum Toms are a good choice]
1 Regular Size Tin of Pinto Beans, Red Kidney or Butter Beans [or a mix]
Black Peppercorns - ground
Olive Oil

Cheese Sauce : 1 - 2 Tablespoons Butter
1 - 2 Tablespoon Corn Flour
Roughly 1 Pint of Milk
Plenty of Grated Cheese

Boil or Steam the Cabbage Leaves. Chop the Onions and sauté in Olive Oil and Ground Peppercorns. Chop the tomatos and add to the onions, with a little more Olive Oil, and sauté until the skins start to wrinkle and pull back. Add the Beans. [If the mixture becomes too thick add a dash of water]. Leave to cook gently.
Meanwhile make the Cheese Sauce : Melt the Butter in a small saucepan over a low heat. Add the Corn Flour and mix in quickly to form a paste. Keep cooking and stirring, and then slowly add a little milk, stirring all the time to avoid lumpy sauce. Keep adding the milk little by little keeping a smooth consistency [and keep stirring!]. Bring the sauce up to just before simmering and then reduce the heat - do not let the sauce boil. Add in the Grated Cheese little by little, continually stirring. The sauce should become thicker - if it doesn't, either keep on stirring and increase the heat, or try adding a little more Corn Flour [which is always trickier than it sounds once you've got so far through the sauce making]. Once the sauce has thickened remove from the heat.
Drain the Cabbage leaves, take the tomato/onion/bean sauce off the heat, and using a slotted spoon place a spoonful of the mixture to one end of a cabbage leaf, and roll the leaf up [like a pancake]. Carefully place the rolled leaf into a suitable oven dish. Continue until all the leaves and tomato sauce is used up, tucking each leaf-roll close to the next. Pour on the remaining sauce from the tomato mix. Finally, pour the Cheese Sauce evenly over the cabbage rolls and cover with a healthy layer of Grated Cheese, plenty of ground Peppercorns and a drizzle of Olive Oil.
Cook in the middle of the oven [gas mark 5 - 6] for 20 - 30 mins, or until the cheese has browned. Serve with chunks of warm wholemeal bread. [Serves 2 - healthy portions]

Nettle Soup
from "Food for Free" by Richard Mabey

4 large handfuls of nettle tops
1 large onion
50 g (2 oz) butter
2 potatoes
2 pints of vegetable stock
1 tablespoon of creme fraiche
Seasoning, including grated nutmeg

1. Strip the nettles from the thicker stalks, and wash.
2. Melt the butter and simmer the chopped onion until golden.
3. Add the nettles and the chopped potatoes and cook for two to three minutes.
4. Add the stock, and simmer for 20 minutes, using a wooden spoon from time to time to crush the potatoes.
5. Add the seasoning, plus a little grated nutmeg and serve with a whirl of creme fraiche
6 Or, if you would prefer a smoother soup, put the mixture through a liquidizer first. Reheat, and add seasoning and creme fraiche.

Spaghetti Quorn-onaise
Serves 2
by Gillie Whitewolf

1 Onion
150g Quorn Mince
Enough Spaghetti or pasta for 2 [about 150g - 200g]
230g Chopped Tomatos [just over half of a regular-size tin]
1 - 2 Garlic Cloves - crushed
1 Teaspoon Marmite
Cheddar Cheese - grated
Freshly Ground Black Peppercorns
Olive Oil
Sea Salt
Water or Veg. Stock

Chop the onion and add to a saucepan with olive oil and ground peppercorns and sauté. Add the Quorn Mince and a little more olive oil, stir well and simmer for about 10 minutes. Add the tomatos, marmite and garlic and simmer for a further 10 - 15 minutes, adding a little grated cheese from time to time and stirring well. You may need to add a little water or vegetable stock about now or the sauce becomes a little too thick.
Meanwhile add a dash of olive oil and a pinch of salt [and a fresh basil leaf or two if desired] to a pan of water and bring to the boil. Add spaghetti [or pasta shapes] and simmer for as long as directed on the packet. Strain, stir in a little olive oil to taste and serve in pasta bowls - add a layer of grated cheese between the pasta and sauce, with more cheese and ground peppercorns on top to taste.

Purslane Pickles
by Susun S. Weed from her Herbal Ally series.

freshly-harvested purslane
apple cider vinegar

Preparation time about 15 minutes, including picking the purslane.

Use any size jar with a plastic lid. Narrow-necked bottles can be a problem.
Fill your jar or bottle with freshly-harvested purslane cut into two-inches pieces. Leave a little space at the top. Fill the jar or bottle with room-temperature apple cider vinegar, being sure to completely cover the plant material. Cover. (Metal lids will corrode; do not use.) Label, including date. This is ready to use in six weeks; but will stay good for up to a year.

To use: A tablespoon of purslane vinegar on cooked greens, beans, and salads adds wonderful flavor along with lots of minerals. You can also eat the pickled purslane right out of the bottle or add it to salads or beans.

Herb Butter

4 oz unsalted Butter
2 teaspoon finely chopped herbs

Mash the butter and herbs together and pat into a block (or fill a butter mould) and refrigerate to harden. Any culinary herb could be added - depending on what you will be using the butter for - chives are a popular choice.

Herb Salt

12 oz Himalayan Crystal Salt
2 - 3 teaspoon finely chopped herbs

Grind the herbs and salt together and store in an airtight container / jar. Best used after it has left to stand for at least a week.

| Munchies | Meals | Drinks | Natural Beauty | 

Natural Beauty Recipes

Refreshing Natural Eye Wash

Himalayan Crystal Salt
Freshly Boiled Water [or distilled water if available]

Dissolve the salt crystals in the freshly boiled water in a sterile glass bottle / container. If you only want to make up enough for one session try 1/2 teaspoon of salt to half a cup [roughly 120ml] of water. Leave to cool and refrigerate until needed. Delightfully refreshing for tired, sore eyes - use an eye bath and bathe and rinse your eyes.

Banana & Oat Face Mask - moisturising and nourishing.

1 Banana
1 Tbsp organic Honey
4 - 5 Tbsp Oatmeal [or ground porridge oats]

Place the banana in a small bowl and mash to a pulp with a fork. Add the honey and oatmeal and mix well to produce a smooth paste.
Apply to clean, moist skin and leave on for at least 10-15 minutes. Wash off with water, using circular motions, and pat skin dry with a clean towel.

"Yolk of Life" Face Mask - nourishing

1 free-range Egg Yolk
1 Tbsp organic Honey
2 Tsp Ground Almonds

Combine all the ingredients in a small bowl and mix well to form a smooth paste.
Apply to clean, moist skin and leave on for about 20 minutes. Wash off with cool water, using circular motions, and pat skin dry with a clean towel.
Quite literally a meal for your face - this mask nourishes your skin, providing it with protein and vitamins, and is an excellent boost for tired skin.

"Lemon Snow" Face Mask - tones, cleanses and softens

1 free-range Egg White
1 to 2 Teaspoons freshly squeezed Lemon Juice

Beat the Egg White until it forms stiff peaks [just like you would if making meringues] and then carefully fold in the Lemon Juice.
Apply to clean, moist skin and leave on for about 20 minutes. Wash off with cool water and pat skin dry with a clean towel.

Simple Almond Scrub Mask - exfoliating

Ground Almonds
Milk *

A very simple but effective mask or body scrub - for a face mask you'll need about 2 - 3 Tablespoons of Ground Almonds, and just enough milk to form a paste. [To make enough for a body scrub just increase the amounts].
Apply to clean skin and leave on for 10 - 15 minutes. Wash off with cool water using circular motions. Pat skin dry with a clean towel. Apply a little carrier oil [almond, jojoba, avocado etc...] to skin if desired.
* water or a base oil [such as sweet almond] can be used instead of milk if preferred.

Bathing Beauty Queen - for a luxurious bathing experience!

1 - 2 handfuls of dried or fresh Red Rose petals
1 mug of milk [or more!]
1 drop of Rose Absolute [or up to 5 drops Rose Dilute] - if you have some.

Run yourself a warm bath and set the scene for a relaxing soak [turn the lights down - use safe candles / lanterns if you can - and make sure you have a clean warm towel for afterwards]. Mix the Rose essential oil with the Milk and add to the bath water. Add the Rose Petals. Add yourself and enjoy a relaxing soak - the milk will soften your skin and the rose petals will calm and soften irritated skin and mood...

Nettle Mask
from Beautiful by Nature by Li Hilker

1 tbsp dried nettles
1 tbsp arrowroot flour
1 tbsp cream
1 tbsp nettlejuice (nettle water)
1 teaspoon honey

"Nettle masks are excellent for sensitive and irritated complexions.
Mix all the ingredients into a thick, smooth paste. The dried nettles may well benefit from being left for a while in a mixture of cream and nettle water. Spread the mask all over the face, and leave it in place for about twenty minutes before rinsing with lukewarm water."

Face Wash
submitted by Firefly

"Grind some porridge oats - I use an empty sea salt container to store and measure - add a few drops geranium essential oil, lavender and frankincense. Excellent for all skin types especially ageing skin."

Visit the Herblore section in the Library for more herbal recipes and remedies.


Unless stated otherwise these recipes are by Gillie Whitewolf © Gaia's Garden. Where recipes read 'submitted by' or 'from...' they are © stated author / book.


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