Simple Homemade Lotion

Apologies for not sharing this recipe until now. It’s great on dry winter hands.

A few notes:

  • Every time I’ve made this, I’ve changed the proportions of the ingredients to try to optimize it, but it always comes out good. It’s very forgiving. 
  • This lotion is made of oil. It is going to feel oily. It will soak in, just don’t expect it to feel like store bought lotion. 
  • Because it is made of just oils, no water, it is safe to keep at room temperature without preservatives. I guess this makes it technically a “cream,” but it is thin enough to use as a body lotion (and you can make it thinner by decreasing the beeswax or increasing the liquid oil).
  • You can turn this lotion into a lip balm by increasing the beeswax and decreasing the oil. If you mess up and make it too think or thin, just remelt and adjust.
  • You can buy all of these ingredients at Whole Foods or online. 

Recipe: Easy Homemade Body Lotion

adapted from A Sonoma Garden

Ingredients & Materials: 

  • 1.2 oz unrefined coconut oil
  • 2.0 oz raw unrefined shea butter
  • 0.4 oz beeswax
  • 2.0 oz almond oil (can sub extra virgin olive oil, sunflower oil, avocado oil, etc. See here for information on the specific properties of these oils)
  • a few drops of essential oil of your choice (I use peppermint)
  • 8+ oz glass jar
  • immersion blender (optional)

Directions:

  1. Combine the first four ingredients in the jar. If you are using solid beeswax, use a box grater to measure it and help it melt faster.
  2. Place the jar in a pan with 1″ of water to simulate a double boiler and turn the heat on low. Stir together until melted and uniform. 
  3. Remove the jar from the water bath and let cool, stirring occasionally. Stir in essential oil to taste.
  4. Optional: Once at room temperature, you can whip the mixture with an immersion blender. You may need to make a double batch to do this effectively. I don’t usually bother. 
  5. Store in jar or other screw top container. 
  6. Clean up: Hot soapy water will removed all beeswax residue. 

 

Happy CSA Season!

Happy spring everybody! I have been a terrible blogger recently because I have had so much school work, but the semester is winding down and I am ready to get back to it.  There are so many things I want to write to you about!

First of all, in April we started getting weekly baskets of local food from our CSA! For those of you who are unfamiliar with Community Shared Agriculture (CSA), it is a way for people who love fresh local produce to buy directly from farmers.  It’s sort of an investment in a specific farm or group of farms, and you get a basket every week of what they might otherwise be selling at the farmer’s market.  It’s usually produce, but can also include dairy, eggs, meats, cheeses, grains, flowers, etc.  We’ve signed up for one of the biggest CSAs in the area, so we have gotten a whole variety of local food.  Our CSA suggests recipes for the food in each basket, which I have enjoyed as well.

polenta with mushrooms

One of my favorites so far was polenta made with organic corn meal topped with gruyere, chives, and crimini mushrooms sautéed in white wine, and broiled to melt the cheese.  Here is the recipe, directly from our CSA’s blog.

This week, my box included garlic ramps, a sort of wild leek.  I have never eaten or cooked with ramps before, and they seem to be a local spring delicacy around here, so I am excited to give it a try tonight.  I’m planning spaghetti pan-fried with ramps and basil, a variation on this recipe, served with broccoli.  Ramps also sound like they would be great with mushrooms and in risotto or quiche, so hopefully I will get more next week to experiment with!

To learn more about CSAs or find one near you, check out LocalHarvest.org