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.....
Flapjacks
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 |
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
(Ginger)*
Water
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
rowanberries
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!!!
elfwyne
submitted by Elfwynestar
1
bottle of good red wine
2 oranges
cloves
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.
Lemonade
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.
|
|
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
Salt, 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 |
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.
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