Thursday, May 31, 2012

Ingredients Used in Natural Creams/Balms/Ointments



Today's feature is about the Vanilla Bean!!  How we all love Vanilla!!  But did you know just how good it was for you?


Vanilla Extract - All natural, gluten free extract.  Vanilla bean has many health benefits that most aren't aware of.  While we use it in cooking, it actually has health benefits that are really good for us!  It can reduce anxiety, reduces free radicals and stimulate arousal.  According to UCLA Medicinal Spice Exhibit it is 'an aromatic spice that benefits the nervous system.'  Many extracts have 'other things' in them including sugar, wheat and so forth.  I use 100% pure Vanilla Extract that is gluten free.  Enjoy!

Tuesday, May 29, 2012

A Snag and a Delay

I'm going to be a wee bit 'off' for a day or two.  I was involved in a bad car accident this morning so I'm not up to par today.  It set off my Hereditary Angioedema in a bad way as well.  My belly is huge and it hurts (I look 9 months pregnant and I'm not), my blood pressure is high, and I just ache all over.  I was 't-boned' by a driver trying to pass me from behind in a no-passing zone while I was turning left.   I will be back to posting in a day or two.  Thanks for understanding!!

Sunday, May 27, 2012

Ingredients Used in Natural Creams/Balms/Ointments



Tonight we pay homage to Coconut Oil - What use to be considered so bad for you is one of the best things that you could do for yourself!  Coconut oil has 'medium chain fatty acids' making it higher in saturated fats than other oils.  However, that doesn't mean it's bad for you!!  On the contrary, this particular oil has been show to have antibacterial properties, as well as immune healing properties.  This oil has been recently studied extensively and is now being touted as one of the best oils you can get.  It is high in Vitamin's A and E, polyphenols, and antioxidants.  It is felt this is what gives it it's healing properties.  When they are talking of these oils and the healing properties though, they are referring to virgin coconut oil and not refined.  So, as long as you're not allergic to tree nuts, enjoy your coconut oil!!

Saturday, May 26, 2012

Ingredients Used in Natural Creams/Balms/Ointments

Only the finest and natural ingredients!!


Tonight is about Brown Sugar - Used as an exfoliant in skin scrubs, brown sugar is one of the best substances for facial and body scrubs.  Brown sugar is made by infusing sugar with molasses.  Molasses is full of Vitamin B which is considered an antioxidant which would be beneficial for your skin and may help reverse the signs of aging.  It helps clear your skin of impurities that can clog your pores as well.  Your skin also won't dry out as it is very soothing to your skin.


Friday, May 25, 2012

Supplies, supplies, supplies!

Lots of new supplies have been arriving!  So, so exciting!!  More bottles, more lip balm tubes, plastic bags (FDA approved ones!) for my spice blends, and more tea bags for the bath tea bags have arrived!!  I will be a busy bee this three day weekend!!  I have new fragrances for wonderful new lip balms!!  How about Raspberry Vanilla?  I will now be able to do the Chocolate Covered Strawberries too!  And lots of new labels!!  I will post all the new items as soon as I have them ready!  Yippee!  I have my daughter's room to get ready tomorrow so it will likely be Sunday or Monday!  Have a healthy and happy Memorial Day!!

Thursday, May 24, 2012

Ingredients Used in Natural Creams/Balms/Ointments

Only the finest and natural Ingredients!!


I will be doing posts about what ingredients I am using in my preparations.  I think it's important for my customers to know what I am using and why.  Tonight is about Shea Butter!!

Shea Butter - Made from the 'Karite nut trees' from Africa, this all natural butter is extracted from the fruit and crushed and boiled until the butter rises to the top.  It is then scooped up and left to cool.  Shea butter is known for it's healing dermatological and cosmetic powers world wide.  It is extremely hydrating and soothing to the skin. (please note that these statements are not endorsed nor tested by the FDA).


I have had many comments about my products about how soothing they are to their skin!  One customer told me she gave her friends 'gift baskets' at a 'Girlfriends Retreat'.  One of the ladies had plaque psoriasis on her feet and with just two uses of my foot cream, it had improved!!  This makes me feel so good!  Thank you Charlene!! 

Wednesday, May 23, 2012

New Photos!!


I was finally able to get new labels, hence new photos of products up tonight!!  Please check out the products page and see them!  I will be heading to Ikea tomorrow to look at new items for packaging!!  Have a great night!

Tuesday, May 22, 2012

Organic Farmer!

I went to a local farmer's market today to see what they had. I got a great deal on Red Peppers and then met this amazing farmer and his family.  He is a certified organic farmer from nearby (about an hour away) and is at the farm every week.  He carries all organic vegetable, herbs, teas, spices, and essential oils!!  I am so excited about this!  I can now get my spices, herbs, teas, and essential oils from a local grower!!  I bought lots of items from them to make my new soap scrub bars and my tea bags!  I can't wait to come up with new varieties!

Canning 4 Complexion!!

Tonight I am doing a pear recipe.  I love pears!  I can't have apples at all.  So, I use lots and lots of pears.  I have also planted 2 varieties of 'dwarf' pears this year in my yard (D'anjou and Barlett).  Pears are very good for you as well.  Pears are a nutrient dense food meaning there are more nutrients in them than calories!  They also have more potassium in them than an apple, averaging 208 mg each.  A pear has only 100 calories and averages about 4grams of fiber per pear.  There are at least 14 different nutrients in a pear - which is why they are nutrient dense!!  So, can those pears up!  It will help you far more than you realize!!


Caramel Pear Jam

7 cups diced peeled pears
1 package powdered fruit pectin (Sure Jel)
1 ¼ cup Raw Agave Syrup
1  cups light brown sugar
1/4 teaspoon ground cardamon
 
1/4 teaspoon ground nutmeg
¼ teaspoon allspice
¼ cup Lime Juice

In a Dutch oven combine the pears and agave syrup. Cook and stir over low heat until pears are soft. Stir in pectin and bring to a rolling boil, stirring constantly. In a boil while you are waiting for the rolling boil, measure the sugars and spices. Add the measured ingredients and return to a rolling boil. Boil for 1 minute, stirring constantly.

Mash or use an immersion blender if there are bits of pear that have not cooked down into the jam. Remove from the heat and ladle hot jam into hot sterilized jars, leaving 1/4-in. headspace.  Process for 10 minutes in a water bath at a full boil.

Monday, May 21, 2012

Canning 4 Complexion!

Tonight's post is about Ginger!!  What is better than pickled ginger?  My youngest daughter Jessica loves pickled ginger!!  So, I researched and found that it actually isn't hard to do at all.  Jess helped me through the process.  Ginger has many healing properties as well.  It can calm an upset stomach!  Why do you think they give ginger ale in a hospital?  It's that soothing!  Pickled ginger is given in Oriental dishes to keep your belly calm!  So, here is the recipe!!  Actually quite easy!!

Pickled Ginger


1 lb. fresh ginger
2 cups vinegar
1 1/2 cup granulated sugar
1 Tbs. Kosher salt 

Peel the ginger with a vegetable peeler or the edge of a spoon. Using a mandolin, slice the ginger as thinly as possible (preferably paper thin and no thicker than 1/16 inch). Cover the ginger in a bowl with salt and let sit for one hour.

After one hour, drain and rinse the salt off the ginger. In a 2-quart saucepan over medium heat, combine the vinegar, sugar, and salt. Stir until the sugar and salt dissolve, then increase the heat to medium high and bring to a boil. Remove from the heat and cover the pan.

When the water boils, add the ginger and cook, stirring once or twice, to soften it, about 30 seconds.

Drain the ginger in a large colander, tossing the pieces so they drain well over a bowl reserving the vinegar mixture. Remove the jar from the water bath, and drain well. Transfer the ginger to the jar, using a canning funnel if you have one. Pour in the vinegar mixture (it should completely cover the ginger). Place lid and ring on jar and WB 15 minutes.

Sunday, May 20, 2012

Lip Balm!



Our Lip Balm is ready and it is AMAZING!!  My dear hubby described it as 'kissable' and coming from him, that is a major feat!  He never compliments anything!  I've only applied it once all night!  It is soft and luxurious!  Our 'flavor' for this batch is ..... Fruit Cake Basket!!  A fruity blend of Figgy Almond, Blackberry, and Orange Chiffon Cake!  Yum!  It absolutely smells amazing!! Enjoy!  One tube is only $2.00 each!  Stock up while you can!

Canning 4 Complexion!

Today's recipe is about sauce!  My family and I go through a lot of spaghetti sauce.  I can not purchased pre-bottled spaghetti sauce at all.  Most are made with olive oil, onions, and garlic of which I can not have any.  So, I make all my own!  This is a pressure can (PC) recipe as my family likes lots of vegetables in it!!  So, what do you need?  Well, here goes:

Allium Free (garlic & onion free!) Spaghetti Sauce (PC Only)

16 lbs Roma Tomatoes (seeded, chopped and peeled)
3 large Green Peppers chopped
2 large Leeks Diced (white parts only)
1 8 oz package Mushrooms diced


1 tsp Asafoetida
2 Tbsp Vegetable Oil
1/8 cup Sugar

4 Tbsp L'Ecuyer's Italian Seasoning Blend **
1 Tbsp Kosher Salt

1/2 cup bottled Lime Juice

Prepare Tomatoes and put in a large pot/bowl, puree by using an immersion blender or using a food mill/strainer.  Saute' Green Peppers, Leeks, Mushrooms, and Asafoetida in Vegetable Oil until leeks are beginning to darken.  Add L'Ecuyer's Italian Seasoning Blend, Kosher Salt, sugar, bottled lime juice and tomatoes.  Simmer for 2-3 hours until flavors 'meld' together and sauce thickens.  During last 30 minutes, prepare your jars in pressure canner (not a pressure cooker!).  Ladle sauce into jars, add lids and rings and PC for 75 min at 11 lbs of pressure for pints and 90 min for quarts (adjust for altitude as necessary).  Don't forget to 'vent' the PC for 10 minutes before starting the timer!  Makes 4 quarts.  For more information about using a PC go to SBCanning!

** you can use your favorite Italian Blend until this is available!!

Shopping Cart is Ready!!

Finally!  My PayPal Shopping Cart is up and running and we are ready!  Yeah!!  You can place your orders online and not just send an email!!

Launching!!

We are now 'launching' our site for everyone!!  I have had my products 'tested' by friends and family and have their stamp of approval!  I am ready to go!  I have placed comments on Cindy's fantastic and supportive website SBCanning and I will now start my own Facebook page as well!  This is so exciting!!

Saturday, May 19, 2012

Pineapple Jam and Lip Balm!

Today I am making two different pineapple jams and of course my supply of Lip Balms and some lotion!!!  We are going to have a wonderful lip balm and I am working on the 'flavor' for that!  It will be a surprise later on!  Why pineapple jam?  I love pineapple jam and we have already gone through all that I made at the end of last year (12 jars!).  So, it's time to make more!  I will be making a simple pineapple jam and Pineapple, Orange, Rosemary (POR)!  This one is heavenly!!  The simple pineapple jam is quick and easy for any newbie to canning!  The POR is a little more complex.  Enjoy your day everyone!!


Pineapple Jam

1 can crushed pineapple
3 tbsp lime juice
1 3/4 cups of sugar or 7/8 cup Raw Agave syrup
1 box low sugar Sure Jel

This recipe is very quick and easy so get your jars ready first!  It makes about 3 half pint jars.  Combine pineapple, lime juice and sugar/agave syrup in a pot and bring to a rolling boil.  Add Sure Jel and bring back to a rolling boil for one minute.  Ladle into hot jars, wipe rims of jars, place lids and rings and place in water bath canner.  WB for 15 minutes.


Pineapple Orange Rosemary Jam  (original recipe can be found on SBCanning)

1 ½ cups crushed pineapple, with some juice
3 medium oranges - 2 ½ juiced include pulp, ½ orange sliced thinly with rind, then diced
2 cups sugar
1 t. minced fresh rosemary
1 ½ T. Ball no sugar/low sugar pectin or ½ package sure-jell no sugar pectin

Preparation : Prepare 2 half pint jars and a quarter pint jar, lids, and rings. Sterilize the jars and keep them in the hot water till it’s time for processing. Make sure to fill your water bath canner and get the water to a simmer.

Cooking: If you don't want the rind in this jam you can just juice all three of the oranges. In a stainless steel or enameled dutch oven combine crushed pineapple, diced orange and orange juice including pulp. Cook on medium-high for 15 minutes, stirring occasionally. Stir in all the sugar and continue to cook on medium for 15 more minutes. Add the rosemary and then bring recipe to a boil, stir in the pectin and then stop stirring and let it boil for one minute. Turn off the heat. Ladle into jars.  The consistency of this jam will be more like a marmalade with the little amount of pectin.

Filling the jars:  Using your funnel in each jar, ladle the mixture into the jars leaving 1/4" headspace. Remove air bubbles and refill to the proper headspace if necessary. Remove your recipe and taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight". 
Processing: Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil, start your timer for 10 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.


Friday, May 18, 2012

Corn Relish!

I can everything!  I am so allergic to so many things that I can not buy any commercially prepared products (with rare exceptions).  Most items have preservatives, additives, or fillers in them that I can not have.  This includes all condiments, jams, jellies, sauces, salsas, and more.  What has this done for me and my family?  It has helped our complexion's beyond measure!  We have clearer skin, we aren't 'aging' like our peers, we look and feel better than we ever have!  So, each night I will post a new and incredible canning recipe!!

5/17/12  Today is about corn!  Corn was on sale at my local Publix at $0.30 each!  That is a great deal around here and I needed 16 ears to make this fantastic corn relish!  The original recipe called for some items that I couldn't have so I'm going to substitute some things and leave out some others!  Here is the link to the original recipe:  SBCanning

My Recipe is as follows (mostly it is just substitutions that I am doing!

Corn Relish (picture coming soon of my version!!)

16 to 20 fresh ears corn (8 cups) (you could use frozen corn as well, let thaw)
2 cups water
1 1/2 cups diced bok choy (6 stalks)
1 1/2 cups diced red bell peppers (2 medium)
1 1/2 cups diced green bell peppers (2 medium)
1 cup diced leeks (1 large)
3 cups white vinegar
1 3/4 cups sugar
4 t. dry mustard
2 t. kosher salt
2 t. dill seed

Note: The original recipe calls for the vegetables to be "chopped". You will want to "dice" them which will be about the size of a large kernel of corn so that each bit will have all of the ingredients. 

For fresh corn:
 Remove husks from corn. Scrub with a stiff brush to remove silks; rinse. Cut kernels from the cob, but do not scrape cobs.  Measure 8 cups of kernels.  In an 8-10 quart stainless steel pot combine the 8 cups of corn kernels with 2 cups water. Bring to boiling, reduce heat. Simmer, covered for 4 to 5 minutes or until corn is nearly tender, drain.

For frozen corn:
 Thaw corn in a strainer until corn is no longer frozen removing excess water. 

Measure 8 cups. In the 8-10 quart stainless steel pot combine corn, celery, sweet peppers, and onion. Stir into the pot, the vinegar, sugar, mustard, kosher salt, and dill seed. Bring to a boil, stirring until sugar dissolves, reduce heat. Simmer uncovered for 5 minutes while stirring occasionally.



Note: The original recipe calls for cornstarch and water (3 Tablespoons each) to add as a thickener. You should substitute 2 Tablespoons Clear Jel and 1/4 cup water or add 3 Tablespoons of Ball Flex Pectin no sugar/low sugar to give the recipe a thicker consistency or you can omit the thickener completely. (I used the Clear Jel version as I'm allergic to Ball Flex Pectin)
If you are adding thickener - Stir into corn mixture and bring back to boil for one minute if you used pectin; five minutes for Clear Jel, stirring constantly. 

Remove from heat. Ladle hot relish into hot, sterilized pint canning jars, leaving 1/2 inch headspace. Wipe jar rims; adjust lids. Process for 15 minutes in the water bath, starting timing once the water has come to a rolling boil. Yields 5 pints.


Refried Beans!


Another entry for Canning 4 Complexion!  I can everything!  I am so allergic to so many things that I can not buy any commercially prepared products (with rare exceptions).  Most items have preservatives, additives, or fillers in them that I can not have.  This includes all condiments, jams, jellies, sauces, salsas, and more.  What has this done for me and my family?  It has helped our complexion's beyond measure!  We have clearer skin, we aren't 'aging' like our peers, we look and feel better than we ever have!  So, each night I will post a new and incredible canning recipe!!

5/18/12 Tonight is about refried beans.  Someone asked me about how to 'can' refried beans.  Well, technically home canning isn't able to 'can' refried beans.  However, you can make the beans and when you're ready to eat them, you open them and make them 'refried'!  Here is the recipe!!


Refried Beans

3 cups dry beans, rinsed (1lb)
9 cups water

1/2 fresh jalapeno pepper, seeded and chopped
½ tsp Asafoetida **
5 teaspoons Kosher salt
1 3/4 teaspoons fresh ground black pepper
1 teaspoon ground cumin
1 tbsp Mexican Oregano
1 tbsp Chili Powder
1 tbsp Dried Cilantro

When ready to serve you will need for each jar
1 tbsp vegetable oil
1 leek chopped

Soak beans overnight.  Prepare jars for canning (5 pints).  Place enough beans in hot jars for 2/3 full.  Add enough water to 1 inch head space.  Mix spices and divide into jars. (1 tbsp each jar).    Apply lids and rings and place in prepared pressure cooker.  PC at 11lbs of pressure for 75 minutes (dial gauge).
When ready to serve, sauté 1 leek in oil, add beans to pan and ‘smash’ beans!  Serve!



Wednesday, May 16, 2012

Canning 4 Complexion!

Newest Page Added!



I'm a canner!  I can EVERYTHING!  Why?  Because I have to.  I literally can not walk into a grocery store and buy things off the shelf due to my tremendous allergies.  So, to survive I had to learn to can my food if I was going to enjoy food with flavor!  I can not just go buy spaghetti sauce, salsa, jam, BBQ Sauce, and more.  As such, I cut my work hours and learned to can!  What has this done for me and my family?  Check out my new page 'Canning 4 Complexion' and you will find out!


5/16/12

Tonight will be one of my favorites and this time of year, it is all about the strawberry!!



Low Sugar Strawberry Jam!


6 cups strawberries, crushed
4 cups of sugar
1 box of Low Sugar Sure Jel
1 cup of water

Wash and stem berries. Crush them but leave small bits for the jam.
In a stainless steel pot add strawberries, water, and sugar and bring to boil. Once it comes to a boil, add pectin. Bring back to a boil and stir for one minute.
Remove from heat (skim foam) and ladle into your prepared jars. Remove air bubbles and fill your jars to 1/4" headspace. Wipe rims clean with a wet paper towel and add hot lids/rings.  Process in water bath for 10 minutes. 



For more information about canning and what you need to can, go to SBCanning!  My best resource for everything canning!!

Sunday, May 13, 2012

Bath Tea Bags!

They're now available in 3 varieties!  Calming, Relaxing, and Energizing!  All natural and organic herbs and fragrances!!  Just yummy for your bath! Check out our product page for more information!!

Saturday, May 12, 2012

Organization!

New supplies too!!

Just got a rolling island cart to get organized!  Everything was all over my dining room table and it was a mess!  Now it is all cleaned up and spiffy!  I will be mixing up a storm and making the bath tea bags and lip balms by tomorrow!  Yep, the supplies for those came in!  So excited! I can't wait to get everything up and going!

Tuesday, May 8, 2012

First Order Shipped!!

New logo on jars and shrink wrapped!!


My first order was shipped today to none other than SBCanning!!  Everything looked so nice!  My youngest daughter helped me get most of it together last night and I just got orders for 5 jars of lotion last night.  Tonight I am getting gifts together for nurses day for work tomorrow.  If you would like to order anything until I get my shopping cart up and running, just email me and we can work it through paypal!!

Thursday, May 3, 2012

Orders Already!

I have friends waiting on products already so I have orders!  So exciting!  I will be making products this weekend!  I will do a run of about 50 sets to start off.  It will be small to start off with the beauty products as I await for Dept of Ag to approve my application for the spice and dip mix production.  I can't do that until I have the logo complete and my labels made!  Such a long process.  So, please stay tuned as we get this start-up company underway!

Wednesday, May 2, 2012

Packaging Arrived!!

My packaging arrived today!  Bottles, jars, tins, and more!!  I should have my logo ready in a few days and I will have items ready by this weekend!  Now I need to get my labels ready as well.  It's going to be a busy weekend.  I will be able to start shipping by Monday! Woot!  So exciting!