Tag: Lavender

All Natural Body Butter Recipe

With so much hype about what and what not to put INTO your body, its easy to forget what and what not to put ONTO your body.

Quickly take a look at your makeup, body creams, sun block, hair care, nail polish, soap, etc.

Turn them around and read those labels. Did you know that what you put on your skin gets absorbed into your body?

As if you had eaten it.

Don’t get me wrong, I love beauty products as much as the next woman, in fact I have nail polish on right now, but the ingredients in some of the products out there are scary. Examples:

Benzoyl peroxide, Hydroquinone, Sodium lauryl sulphate, Parabens, Phthalates, BHA, BHT, Polyoxyethylene?

Er, no thanks.

A little bit of poison here, a little bit of toxic harm there – kind of the opposite of a beauty product in the long run don’t you think?

Check these blogs out for a little heads up..

Whats on your face? FAQ on what should I buy

And take a look at  this very cool blog post by Organic Beauty Talk

So I decided to make my own body butter. It does take a little bit of effort but its one of the best cream I have ever used, and so worth it. You’re worth it! I can understand all the ingredients, I could eat them if I really wanted to, and our Echinacea plants which has been charging in the garden were just begging to be used.

EchinaceaFresh Echinacea Flowers.

ALL NATURAL BODY BUTTER RECIPE

Body Butter herbs You can use whatever healing herbs you may have growing in your garden, I used these ones for their skin fortifying properties and makes a great healing body butter cream. A fantastic after-bath moisturizer and excellent night face cream – your skin will still feel hydrated in the morning. Use on chapped dry lips, rashes, bruises, rough knees, stretch marks, anything really.

Echinacea – high in anti-oxidants and anti-aging properties.

Centella asiatica – toning, tightening and healing.

Lavender – calming properties and relief for skin allergies.

Comfrey – high in protein, skin healing, anti-inflammatory and wound healing.

Put these in a double boiler over a very low heat. Add 500ml coconut oil and leave to infuse for 3 hours.

Remove from heat and strain into a non reactive bowl. Melt 150g of beeswax over a very low heat and add to the herb oil. When its cooled down, whip with a mixer on medium speed until creamy and smooth.

Natural body butterI used an old cake mixer – works like a charm! Pour into sterilized jars while the cream is still warm.

This recipe should give you enough for 4 small jars.

Natural body butter recipeBody butter, good enough to eat…

Whats your favorite natural beauty product? Share with us and lets all get even more gorgeous!

Foraging and harvesting in the gardens

This post is dedicated to Tai, Thandi, Jack and Rubi

School holidays are viewed with mixed joy and dread. There is the joy of no dark, cold, early morning lunchbox hunts and school runs but with it brings the dread of how to keep such keen little minds entertained the whole day! We kicked off our holiday with a Fynbos Flavour walk and garden tour at the nursery, picking and discovering new smells and tastes and textures. And, of course – getting dirty and eating lots of delicious food. The kids loved every second!

The Fynbos and veg forage and harvest begins….

Picking PelargoniumPicking Pelargonium leaves. The different scented leaves of the Pelargoniums are heavenly in iced teas and baking.

Mentha longifoliaMinty fresh! Indigenous Mentha longifolia.

Wild JasmineSmelling the sweetly perfumed scent of a wild Jasmine flower.

Carissa bushLooking for ripe Num Num or Carissa berries. The white milk that you see when you pick these berries are non toxic. The fruit is delicious and attracts birds and butterflies but this clever bush protects its berries with big spiky thorns.

Sour figSour figs or Carpobrotus edulis. This an amazing all-rounder. It provides snacks, medicine and is a super easy water-wise plant to grow! The tortoises love eating these succulent fleshy leaves.

ChrysanthemoidesSearching for some ripe Tick Berries. The Crysanthemoides monilifera is much loved by the birds and they have usually eaten all the ripe berries before we can find any! “monilifera” means “bearing a necklace” in Latin, referring to its cluster of berries. The berries are green until they ripen, turning into plump juicy black berries that look just like fat ticks.

Portulacaria afraTasting some spekboom leaves. The Portulacaria afra is a fascinating plant. The sharp tart flavoured leaves are edible and are a great addition added raw to salads or fried with a bit of butter and seasoning. It has many medicinal properties including the traditional use of increasing milk production in breastfeeding moms. Elephants love this juicy plant and its a great carbon absorber. It also soaks up the suns harmful rays, creating a happy healthy enviroment for animals and insects to live under.

Kai appleLucky us – there was a Dovyalis caffra with an abundance of its tasty fruit spilling over just waiting to be foraged. Dovyalis means Spear in Greek, and there are long sharp thorns protecting the fruit in these trees. Six nimble fingered hands soon got the hang of extracting the fruit though!

Kai applesThe old kai apples on the ground were declared perfect for magic potions.

Salad greensWe collected some salad greens from the veggie gardens. Coriander, different types of lettuce, spinach, baby beetroot tops, celery, fennel fronds, and edible flowers.

RadishesFat juicy radishes!

Tulbaghia violaceaWe dug for some wild garlic roots. This was quite an established patch, so we had to dig hard and carefully separate some of these roots to be scrubbed well and baked in the oven. As soon as the long leaves are bruised it gives of a strong garlic aroma. Throughout summer, these plants have beautiful violet flowers that can be added to salads and especially delicious in potato salad.

Purple carrotsWe found some crazy purple carrots! These have an amazing nutty taste, nothing like the tasteless orange carrots you find in the supermarkets. Best eaten raw, seconds after picking them and washing them off.

HarvestFood glorious food!

Rinsing the foodRinsing off the leaves and flowers.

Lavender and PelargoniumThe secret ingredients for the scones!

Making the sconesRolling and shaping and adding the petals and leaves to the scones.

Golden sugar-free flower sconesThis golden one is mine!

Fresh rainbow saladFresh rainbow salad – who could resist?

Carissa and Kai apple jam on flower sconesAnyone for a bite of Kai apple and Num num jam on warm buttered flower scones?

A foraged feast!After a morning of hard work, we sat down to a well deserved freshly foraged meal. Delicious!

Lunch time!All our foraged and harvested Fynbos Flavour walks are different, depending on whats growing in the gardens at the time of your visit.

Who knows what next seasons menu will bring…

Hope you will be at the table!