A Closer Look: Organic Vegetable Glycerin

Organic Vegetable Glycerin is a thick, clear, odorless liquid, useful in homemade soaps and other skin care products, such as creams and lotions, for soft, smooth skin. Organic Vegetable Glycerin is also used in combination with your favorite essential oils for creating room sprays.

About Organic Vegetable Glycerin:

• Thick, syrupy clear liquid
• Odorless
• Country of origin: India

Instructions for Using Organic Vegetable Glycerin:

• Aromatherapy Room Spray: Combine 1 teaspoon with 24 drops of essential oil and 4 oz water
• Use in homemade soaps, lotions, and other skin care products as a solvent
• For external use only

Organic Vegetable Glycerin Storage Information:

Store in a tightly sealed container in a cool, dry place.

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Weekly Recap – August 29th Edition

It’s time for the weekly recap.  Leave your favorite links or ideas in the comments below!

This Past Week on the Blog

In case you missed them, here are a few highlights from this past week:

A Closer Look: Viili Yogurt Starter– Take a look at one of the most popular yogurt starters we carry.

Lazy Girl Lotion Formula– Join Sarah as she gives a few simple ratios and a basic technique you can use to make  lotion.

Apple Pie Smoothie– Try this flavorful smoothie with Piima, for a mild yogurt taste under all those amazing spices.

Working With Gluten-Free Sourdough Again – Join me as I jump back into some gluten-free sourdough baking.

What’s New at CFH: Save 25% on Yogurt Starter and 10% on Everything Else!

 

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What’s New at CFH: Save 25% on Yogurt Starter and 10% on Everything Else!

Until 8/30/15 you can save 25% on Yogurt Starter.  And just in case you have all the Yogurt Starter you need you can also save 10% on everything else.  Use coupon code YOGURT at checkout for both discounts.And don’t forget the many great resources available on the topic of yogurt available here:

Yogurt Expert Advice Articles

Yogurt Recipes

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Working With Gluten-Free Sourdough Again

I go in and out of sourdough baking and within that little cycle is me cycling through various types of grains. We do wheat sourdough and rye sourdough and gluten-free sourdough, depending on what is needed in our home.

While it’s still hot here – and maybe where you are too – it’s getting close to fall which means cozy ovens popping out loaves of warm sourdough bread. Recently I started up the Brown Rice Sourdough Starter and within days it was bubbly and active and being stirred into various loaves and flat breads.

Having worked predominantly with wheat as of late, I’m always amazed at how different – and similar – sourdough baking can be, depending on the type of grain. Not to mention how learning of a few basic concepts has made all the difference.

Right away you learn all about the wonderful things that gluten does in all types of breads. From sandwich loaves to sourdough biscuits, gluten performs little tricks that we’re not even aware of until we dabble in the world of gluten-free. That’s why it’s really important to learn about the various binders you can use in gluten-free sourdough baking.

Maybe even more important than those binders which mimic the act of gluten, are the flours themselves that are combined to create a matrix in which carbon dioxide can be trapped. The combination of binders and the protein, starch, and carbohydrate content of the flours is where this trapping of gas and rising of bread happens. So knowing which flours do what and in what combination to use them is also incredibly helpful.

Finally, you can eliminate the frustration that often comes from failed attempts – and believe me, I understand this one – by following some tried and true recipes. While we love quick breads like sourdough pancakes and biscuits, our family is particularly fond of these Light & Fluffy Sourdough Dinner Rolls and this Gluten-Free Whole Grain Sourdough Boule. These recipes truly make missing wheat breads a thing of the past, as do the above forthcoming recipes for Gluten-Free Sourdough Naan Bread, Gluten-Free Sourdough Bagels, and Gluten-Free Sourdough Sandwich Bread.

Are you dabbling in gluten-free Sourdough baking?

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Apple Pie Smoothie

Try this flavorful smoothie with Piima, for a mild yogurt taste under all those amazing spices.

 Ingredients:

• ¼ cup unsweetened applesauce (best if frozen or chilled)
• ¾ cup yogurt, kefir, or buttermilk
• Dash of vanilla extract
• Dash of cinnamon
• Dash of nutmeg

Instructions:

1. Add all ingredients to a blender and process until smooth.
2. Serve chilled or at room temperature.

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Lazy Girl Lotion Formula

I first learned to make lotion about 15 years ago. I messed up so many batches and made so many messes. I measured, and adjusted; melted and cooled. Finally I figured out a few simple ratios and a basic technique. With all of our fun new body care products, I decided it’s time to share my simple method of lotion making.

Cream lotion is essentially an emulsion. You need some water ingredients and some oil ingredients. If you remember from science class, oil and water don’t mix well. Emulsifiers are things that force oil molecules together. In the case of our lazy lotion, emulsifying wax does the trick beautifully.

You may also remember that a warm, liquid environment is a great place to grow mold. That is not something we want to have in our lotion. Commercially, lotion makers add lots of ingredients to keep nasties from growing. I prefer to add a little alcohol in the form of witch hazel or vodka, and some vitamin E oil. Still, homemade lotion will not keep indefinitely. You’ll want to store it in small jars in the refrigerator, taking out only what you need for 2-3 weeks at a time.

To make a nice, rich cream, my ratio is 1 cup of waters, ¼ cup wax, and ¾ oil. I also add 1 tablespoon of emulsifying wax and 8-10 drops of essential oils. How you split those up is totally up to you!

Ingredients

• Water: distilled water, aloe vera and witch hazel
• Wax: beeswax and cocoa butter
• Oil: coconut oil, grapeseed oil and olive oil

Directions

Begin by melting all your waxes together with your oil. Use a double boiler set up to prevent over heating the oils.

When that is liquid, cool the oil to room temperature by setting it in a pan of water, refrigerating briefly (be careful not to over-chill!), or letting it sit at room temperature for 1-2 hours. Oil doesn’t change temperature quickly. Then mix your waters together.

Still a ways to go.

I pour my waters into the oil. Others do it the opposite way. I’ve never really found a problem either way. The trick is to go slow, whichever method you use. If you’ve ever made mayonnaise, it’s the same basic idea. Except in this case, you get to spread it all over you!

Once it is all blended and creamy, pour the lotion into storage jars or a pump bottle.

Important notes:

• Never be tempted to use tap water. Only distilled water will keep. Tap or filtered water introduces bacteria, causing the lotion to go bad.
• You can adjust the consistency of your lotion by altering the proportions of ingredients. More waxes and heavier oils will make a thicker cream. So will less water. I increased the water slightly for this recipe to get a thinner lotion.
• Using unrefined ingredients makes a darker lotion. I have yellow beeswax and my shea butter is not refined. So my lotion is more yellow. It also has a stronger aroma. You can play with the ingredients all you like.
• I plan to share my lotion. If you need less, feel free to cut the recipe in half. If you are using a regular counter-top blender, you’ll want to go no less than half. Using too little won’t blend.

What is your favorite type of lotion? Thick, thin, scented, non-scented? How do you make your lotion?

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A Closer Look: Viili Yogurt Starter

 

My family loves this yogurt. We use local dairy pasteurized milk. I typically just mix some jelly and chia seeds into it and my family loves it. Super easy to reuse. And I absolutely love that’s its a room temp culture. Thanks! -Kim

Today we are going to take a closer look at the Cultures for Health Viili Yogurt Starter.

Product Highlights

Our most popular yogurt culture! Originating in Finland, the Viili Yogurt Starter cultures at room temperature into a creamy, mild yogurt with a fairly thick consistency. Our Viili yogurt does not have a ropey texture but rather a more gelatinous texture and is perfect in any yogurt recipe.

• Each box contains 2 packets of yogurt starter
• Activate 1 packet using 1-2 cups pasteurized milk; store 2nd packet in the freezer as a back-up
• Reusable heirloom starter recultures from batch to batch indefinitely.
• Cultures on the countertop at room temperature (70º-77ºF)
• This culture is also suitable for use with raw dairy milk or non-dairy milk, with special care.

Viili Yogurt Starter Instructions and Troubleshooting: 

• Instructions for using this culture may be found here.
• Having trouble making Viili yogurt? Browse our Yogurt Troubleshooting Articles or contact us for assistance.

Ingredients: Organic milk, live active bacteria (Lactococcus lactis subsp. cremoris, L. lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris).

This product contains no GMO ingredients.

Shipping Information and Shelf-life: Our Viili starter culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture. The starter keeps

• At room temperature (68° to 77°F): 3 to 4 months
• In the refrigerator (40° to 45°F): 9 months unopened
• In the freezer (0° to 25°F): 12 months unopened

Allergen Information:

Manufactured in a facility that also produces products containing gluten and dairy.

 All you have to do is put the starter or a couple tablespoons of your old yogurt in a jar with milk and less than a day later you have yogurt! So amazing! -Audrey

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Product Q&A

Q. Should I allow my milk to reach room tempature before adding the culture or just put it in the cold milk?
A. It is best if you let the milk reach room temperature before adding the culture, but it won’t damage the culture to add the culture to cold milk.

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Q. Could this starter be used with goat milk to make yogurt? I love the idea of it working at room temp. Thanks!
A. Absolutely. It’s one of the many delicious things you can make with goat milk.

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Q. Will this work for non dairy milks like coconut, soy or almond milk? If so, any special procedures needed? Thanks!
A. You can use viili starter with non-dairy milks, but it is unlikely to reculture as the non-dairy milks will not nourish the bacteria.

Each week, you will need to make a pasteurized dairy mother culture from which to make non-dairy milk yogurts. See here for detailed information, specifically the mesophilic culture section: http://ift.tt/1Nvz5qf

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Learn more about the Viili Yogurt Starter here.

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Weekly Recap – August 22nd Edition

It’s time for the weekly recap.  Leave your favorite links or ideas in the comments below!

This Past Week on the Blog

In case you missed them, here are a few highlights from this past week:

A Closer Look: Mesophilic Direct Set Culture – This is used for making semi-soft and fresh cheeses including Cheddar, Colby, Monterey Jack, Feta, Chevre, and more.

A Taste of Fall– Join Eve as she takes advantage of some cooler weather to fit in some sourdough baking.

Fermented Berry Syrup– This syrup is simple to make and keep on hand for topping any sort of dessert, or adding to cold water for a refreshing soda.

Magnesium Flakes for Sore Muscles – The mineral magnesium has a calming affect on the body, making it great for aches and pains.  Take a look at this simple way to make your own magnesium oil.

What’s New at CFH: Save 20% on Cheesemaking Supplies & Super Broccoli Sprout Salsa

 

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What’s New at CFH: Save 20% on Cheesemaking Supplies & Super Broccoli Sprout Salsa

Until 8/23/15 you can save 20% on Cheesemaking Supplies by using coupon code CHEESE at checkout.  Also, check out how to use sprouts to make a tasty salsa!

Super Broccoli Sprout Salsa

Broccoli sprouts are touted as possibly the most beneficial of all salad sprouts. Leaving them raw and combining them with familiar flavors of Tex-Mex cooking makes them not only palatable but absolutely delicious.

Ingredients:

• 2 cups broccoli sprouts
• 2 cups chopped tomato
• Juice of 1 lime
• ¼ cup minced fresh cilantro leaves
• ¼ cup finely minced red onion
• ½ seeded, chopped jalapeño
• Sea salt to taste

Instructions:

1. Roughly chop the broccoli sprouts and combine them with all other ingredients in a medium bowl. Mix well and season with sea salt to taste.
2. Serve atop grilled fish or chicken, as a dip for chips, or with beans and rice for a vegan meal.

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Magnesium Flakes for Sore Muscles

The other day I was working on a few different body care products. I had a several Melt and Pour Soap projects in the works and once they had been poured and were cooling, I had a few more minutes in the kitchen to work on something else.

I probably could have washed dishes; they’re never ending, of course. Instead, I decided to do something a little more fun and used one of our favorite personal care items – magnesium flakes.

While every day presents an opportunity for some vigorous labor here on our homestead, it seems some of the toughest jobs come up only periodically. Large amounts of hauling soil amendments or long days of firewood chopping can take their toll on my husband’s neck and shoulders when he hasn’t had to perform such tasks in a while.

So, when he mentioned soreness in his back and neck, I turned to magnesium oil. The mineral magnesium has a calming affect on the body, making it great for aches and pains.

You can purchase magnesium oil ready-made and some claim it is the best form that you can utilize. But I had a bag of the magnesium flakes on hand, so I whipped up a batch of Homemade Magnesium Oil. We’ve been making it ourselves for years now and have always appreciated its benefits and nourishment, not to mention how well it relaxes the muscles.

I didn’t need a lot at the time and didn’t have a spray bottle handy so I just mixed the water and magnesium flakes up in a cleaned salsa jar. You can then either pour it very carefully or dab in some paper towels and then use them to apply the magnesium oil to the skin.

This is one personal care product that literally takes a couple of minutes to throw together and in doing so can save you some extra cash.

Have you worked with magnesium flakes before?

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Fermented Berry Syrup

This syrup is simple to make and keep on hand for topping any sort of dessert, or adding to cold water for a refreshing soda.

Ingredients:

• 4 cups mixed berries
• 2 teaspoons kosher salt
• ¼ cup whey or water kefir
• ¼ cup rapadura or organic sugar
• 1 cup maple syrup

Instructions:

1. In a bowl mix together washed berries, kosher salt, whey, and sugar. Mash berries into a liquid sauce.
2. Place into a clean, quart-size jar.
3. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
4. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved, about 48-72 hours. If using a tight lid, burp daily to release excess pressure.
5. After fermentation, stir in the maple syrup.
6. Store in refrigerator for up to 2 months.

Note: Adding the maple syrup to the berry mixture before fermenting yields a more fizzy, less sweet syrup.

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A Taste of Fall

We got a burst of cool weather recently and it inspired me to take my Desem Sourdough Starter out of cold storage. Since my house is so tiny, my oven easily raises the ambient temperature in my house by at least 3-5°F each time I turn it on. Therefore my oven sits unused and lonely all summer.

It’s always incredible to me how fast sourdough grows. At first I planned on only baking a pie, but by the time I was ready to roll out my crusts, I realized I already had a hungry starter on my hands and two extra cups of starter to put to use! I always feel guilty throwing it out, so I decided to bite the bullet and make bread too.

Honestly, I always use my starter for other recipes such as pancakes, pizza, crackers, pie, cookies, etc. In the past, it has been my opinion that it’s too much work to make bread and I don’t care to eat a lot of bread as it is. However if you’re already making a mess of the counter for pie, you might as well go all out and make bread at the same time.

The last time I baked bread seems like ages ago and I always have had a friend to help the labor. At first I started to panic because the dough was clinging to everything, however using a generous amount of flour on the counter and a bowl of water to dip my fingers in helped keep the dough from sticking too much. The butter from the pie crust on the counter seemed to also help make clean up a breeze. In the future, I’d love to experiment using just oil on my hands and the counter to keep the dough under control, though this may change the finished product.

The stickiness began to vanish and the loaf became soft and supple. I had a lot of trouble getting my dough to pass the “Windowpane Test”, but the windowpane test is really just a test; it doesn’t necessarily mean anything. As long as the gluten has become activated and your loaf is soft and stretchy, it’s okay to continue with the process.

When things seem like they’re completely falling apart, just hang on and don’t give up. Verify your recipe and keep working with it. If you’re still met with failure* there’s always bread pudding, croutons, or kvass!

*Failure happens! My pie didn’t turn out perfect for some inexplicable reason. I’ve used the same recipe many times and always get great results.

For being such a spur of the moment decision, these little loaves turned out great! My opinion of bread baking has completely changed and I’m really looking forward to more this fall.

After 3 tarts, one pie, and 2 loaves of bread, the thing I’m really most excited about is that my kitchen was practically immaculate less than 2 hours after the last loaf finished. Managing sourdough dishes in a tiny kitchen without a dishwasher is definitely a skill I’ve had to learn. It’s called GLUEten and wheatPASTE for a reason, so it’s best to clean it up as soon as possible. There was even extra time and energy left over for some deep cleaning projects and shopping with the ladies!

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A Closer Look: Mesophilic Direct Set Culture

Today we are going to take a closer look at the Cultures for Health Mesophilic Direct Set Starter Culture.  This is used for making semi-soft and fresh cheeses including Cheddar, Colby, Monterey Jack, Feta, Chevre, etc.

Product Highlights

Use this versatile mesophilic cheese culture to make flavorful semi-soft and fresh cheeses at home! From Cheddar, Colby, and Monterey Jack to Feta, Chèvre, and more, you’ll enjoy the flavor and variety of homemade cheeses using this starter culture.

• Each box contains eight packets.
• Store extra packets in the freezer for longest life.
• Direct-set (single use) culture.
• Use as directed by your recipe or at the following rate: 1 packet per gallon of milk, 2 packets per 2-5 gallons, or 4 packets per 5-10 gallons.
• Browse our many Cheesemaking Articles and Recipes and learn to make your own cheese today!

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Product Q&A

Q. Can this product be used with soy milk and vegetable rennet? Is it dairy free; I am allergic to dairy?

A. This product is designed for use with dairy milk. We would normally encourage experimentation but with a dairy allergy, I would encourage you to check out the wonderful non-dairy cheese recipes in this book: http://ift.tt/1hHrIPp

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Q. Could this be used to make gouda?

A. Mesophilic Direct Set Starter can be used to make Gouda. Here is our Gouda recipe: http://ift.tt/1NAlue8

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Q. How much cheese will this make?

A. The amount of cheese made depends on the recipe used. Most recipes call for 1 to 2 packets for 2 gallons of milk. 4 packets can be used to culture up to 10 gallons of milk. So one box of culture can be used to culture anywhere from 8 to 20 gallons of milk, resulting in an average yield of 8 to 20 pounds of cheese.

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Learn more about the Mesophilic Direct Set Starter Culture.

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Weekly Recap – August 15th Edition

It’s time for the weekly recap.  Leave your favorite links or ideas in the comments below!

This Past Week on the Blog

In case you missed them, here are a few highlights from this past week:

A Closer Look: Relaxation Essential Oil Blend – Slow your pace with Relaxation Essential Oil Blend. This refreshing citrus and herbal blend helps you to wind down after a hectic day and relax your mind and body.

My Try at the DIY Hand Sanitizer Gel– Join Jerri as she tries her hand at making her own healthy hand sanitizer.

Culturing Fruit Juice with Water Kefir Grains – I found my water kefir grains happily multiplying, so I decided to grab some and take a chance on using fruit juice instead of sugar water for the initial fermentation.  Check out my results!

What’s New at CFH: Save 25% on Essential Oils and a New Peppermint Mouth Wash Recipe

 

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What’s New at CFH: Save 25% on Essential Oils and a New Peppermint Mouth Wash Recipe

Until 8/16/15 you can save 25% on Essential Oils by using coupon code EO2015 at checkout!  And, if you have Peppermint essential oil already (or plan to buy it) you might find this new Peppermint Mouth Wash Recipe refreshing and easy!

Peppermint Mouthwash

This simple mouthwash is similar to commercial brands, containing minty freshness and just a touch of alcohol. However, it does not contain the many colors and chemicals found in those store-bought brands. This recipe’s minty freshness is all natural.

Note: This recipe contains alcohol. Keep out of reach of children.

Ingredients:

• 1¾ cups filtered water
• 1 tablespoon vodka
• 2 tablespoons xylitol powder or 6 drops liquid stevia
• 8 drops peppermint essential oil

 Instructions for Making Peppermint Mouthwash:

1. Combine all ingredients in a pint jar or other container.
2. Shake well to combine.
3. Store in a tightly sealed container.

How to Use Peppermint Mouthwash:

1. Pour one to two tablespoons into a small cup and transfer to mouth.
2. Swish the liquid around for as long as desired; spit out and rinse mouth with fresh water.

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Culturing Fruit Juice with Water Kefir Grains

It has been a while since I’ve had enough water kefir grains to take a chance on something new. I generally do not like to mess with mother cultures unless I have a backup. So I’ll take an extra kombucha SCOBY and throw it into some apple juice or that extra clump of milk kefir grains can go into coconut milk. But I always keep enough mother culture fermenting in its preferred medium to ensure their own safety.

Cultures are incredibly resilient – and these experiments almost always turn out fine – but, I like my cultures too much to throw that much caution to the wind.

So, when I found my water kefir grains happily multiplying, I decided to grab some and take a chance on using fruit juice instead of sugar water for the initial fermentation.

I’m so glad I did.

I had approximately one cup of water kefir grains freshly strained from my latest batch of water kefir. I took ¼ cup of those grains and plopped them into a quart jar and poured 2 cups of organic cranberry-pomegranate-apple juice blend over them. This juice contained no added sugar, just to be clear.

I used the rest of the grains to make a quart of regular water kefir at the same time. It usually doesn’t take long for small bubbles to float up out of the grains when the new sugar water mixture is added. This time was no exception, so I used this as a marker of whether or not my fruit juice water kefir was culturing properly.

It took a little bit longer for these bubbles to start forming but within a few hours, I could see them begin to float to the top as I gently moved the jar around. A good sign!

By the next day (about 24 hours later) the top of the juice was bubbly and fizzy. I gave it a taste and while it was still sweet, it was definitely taking on that fermented tang so I decided to bottle it in an airtight pint in order to achieve some carbonation. I then took the water kefir grains I strained from the juice and added them to the culturing sugar water which wasn’t quite done yet. The grains had taken on the red color of the juice and formed quite the contrast from the other grains.

Within another 24 hours the bottled fruit juice was bubbly and incredibly tasty. I noticed that it got tangier faster than the sugar water mixture but it was no struggle to drink that pint of delicious probiotic goodness within 24 hours.

I can’t wait to try out some other juices as I have recently exhibited signs of cane sugar sensitivity. I think this could be a great way to keep drinking cultured water kefir for those who may not be able to consume any form of cane sugar.

Have you tried culturing fruit juice water kefir?

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How to Choose the Best Clay Mask for Hair

How to Choose the Best Clay Mask for Hair:

This is one of those things you see and think what the…? But I actually gave this a shot and it really made my hair feel like I had spent $100 at a fancy hair place. Plus it was fun scaring the kids with my clay-ed up head full of hair. Madusa is gonna getcha! =)

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My Try at the DIY Hand Sanitizer Gel

I am usually anti-hand sanitizer. I cringe at the sight of little bottles that hang on to your purse or belt loops. They are just not effective to actually CLEANSE the hands, although if your hands are fairly clean they will kill some germs if there is enough alcohol in it. And I just don’t trust commercial manufacturers… so if I make my own, maybe I’ll get hyped over hand sanitizer and carry it too.

Our new health and beauty care section is exciting, and growing. If you’re looking for a more natural hand sanitizer this one is great. You can find everything on our site except the rubbing alcohol… and it includes just 6 ingredients, two of which are essential oils, which are so uplifting for you.

The Experience

So what do you get when you make this hand sanitizer? First comes the overwhelming smell of rubbing alcohol. Then, an odd almost sticky but not sticky (probably from the aloe vera) feeling along with the lovely aroma of tea tree and lemon. After a cooling sensation, in about 5-10 minutes, this hand sanitizer left my hands feeling soft as well as sanitized. Win!

Remember, hand sanitizers are not miracle workers when your hands are actually filthy. Be careful with your children, as effective sanitizers must contain over 50% rubbing alcohol. I may not use this often, but it will keep a long time, and my blender is now sanitized!

 

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A Closer Look: Relaxation Essential Oil Blend

Slow your pace with Relaxation Essential Oil Blend. This refreshing citrus and herbal blend helps you to wind down after a hectic day and relax your mind and body.

Relaxation Essential Oil Blend Ingredients:

• 0.5-ounce bottle contains about 288 drops
• Citrus Sinensis (Sweet Orange) Oil, Citrus Reticulata (Tangerine) Oil, Citrus x Limon (Lemon) Oil, Citrus Bergamia (Bergamot) Bergaptene-free Oil, Lavandula Angustifolia (Lavender) Oil, Chameamelum Nobile (Roman Chamomile) Oil, Cananga Odorata (Ylang Ylang) Oil, Santalum Spicatum (Sandalwood) Oil

How to Use Relaxation Essential Oil Blend

• Add 3 drops to a teaspoon of Massage Oil or Massage Cream
• Add to Car Diffuser, Room Diffuser, or Vaporizer as directed

Quality:

• Physically tested to ensure quality using sensory evaluation, testing optical rotation, and measuring specific gravity
• Tested using gas chromatography to ensure purity
• No animal testing

Safety Information:

• Always consult a healthcare practitioner before use
• For external use only
• Keep out of reach of children

Storage:

• Store in a tightly closed glass bottle away from heat and light
• Use within 18 months

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Q. Can I use this in my soap making project?

A. Yes, essential oil blends can be used in a variety of DIY body care and soap making projects. Just use the blend in place of the essential oils called for in a recipe.

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Day Dreaming or ADHD?