Homemade Herbal Shampoo

I haven't made this yet, but I will for my next batch of shampoo.  Thank you Nerdy Farm Wife for the recipe.

Customizable DIY Herbal Shampoo Recipe:

• 2 ounces Dr. Bronner’s Unscented Baby Mild Pure Castile Soap
• 4 to 5 ounces of water, infused with herbs (see suggestions below)
• 1/4 teaspoon carrier oil – more for dry hair, less for oily (options below)
• 20 to 40 drops essential oil (suggestions below)

First, make your herbal infusion by placing a teaspoon, or pinch, of each type of herb you wish to use in a heat proof jar or glass, pour one cup of simmering hot water over the herbs, cap with a saucer and let steep for several hours. Strain and set aside 4 to 5 ounces. Any leftover infusion can be used in your bathwater or diluted with vinegar to use as a hair rinse.

Add the castile soap, carrier oil and essential oils to the water. Gently stir until mixed. Try to avoid whipping up any bubbles, as much as possible. Pour into an easy to dispense container. You can recycle an old shampoo bottle for this.

Make small batches at a time and store this in your refrigerator. Shelf life will be up to a few weeks, but check for spoilage before each use.

Shake or swirl gently before each use. If at all possible, follow with either a rinse or spritzing of vinegar and water. More on this below.

Okay, so now that we know the basic recipe, let’s talk about how to customize this shampoo in order to make it your own.

Herbs to try in your infusion:

These can be fresh or dry or a combination of both types.

Chamomile is traditionally used for light hair and rosemary for dark hair, but feel free to mix and match as you please. You can make a lovely floral shampoo, using roses, violets, lavender and other flowers with matching essential oils or create a more medicinal one with rosemary, thyme and tea tree oil.

Comfrey and calendula are great for scalp conditions and rosemary is said to prevent thinning hair. Lavender may help a dry, itchy scalp. These are just a few suggestions.

Peruse through the listings of available bulk herbs at Mountain Rose Herbs and see which names catch your eye. Each herb has a little link under its name that you can click for more information that will let you know what it’s useful for.

You can also invest in a great herbal reference book. My favorite is Making Plant Medicineby Richo Cech.

• Calendula
• Chamomile
• Comfrey
• Lavender
• Lemon or Orange Peel
• Nettle Leaf
• Oregano
• Plantain
• Rose Petals and/or Leaves
• Rosemary
• Sage
• Thyme
• Violet Flowers and/or Leaves

Castile Shampoo Recipe

I use this and am very pleased with the outcome.

Shampoo Recipe

Ingredients:

* water – ¼ of a cup
* liquid castile soap – 1/4 cup
* 1/2 teaspoon of sunflower or any mild vegetable oil of your choice

Directions:

Place all the ingredients for your liquid soap in a hollow container and mix well. Place the finished mixture in an empty bottle to store. Make sure that you rinse your hair well before and after shampooing.

Moisturizing Honey Body Wash with Essential Oils Information

This is a wonderful and easy body wash that leaves your skin feeling great and gives you lots of suds.  I make mine and store in a repurposed body wash bottle with pump.

Ingredients:

• ⅔ cup liquid castile soap 
• ¼ cup raw, unfiltered honey 
• 2 teaspoons oil – grapeseed, jojoba, sweet almond, sesame, or olive (find it here
• 1 teaspoon Vitamin E oil 
• 50 – 60 drops essential oils - see suggestions below

Directions:

Measure out all ingredients and combine in a bottle with a squirt top, shaking to mix. Shake gently before each use. To use, squirt onto a washcloth, bath pouf, or directly onto body.

Since this recipe doesn’t contain water, it has a long shelf life of up to a year.

Essential oils for skin

When making your body wash, keep your particular skin type in mind and find a scent you enjoy. If you’re using this body wash for your baby, you may want to omit the essential oils altogether, or just add a few drops of chamomile or lavender essential oil. If children will be using the body wash, use half the suggested amount of essential oils.

Here are some suggestions:

Chamomile (German and Roman) – Great for dry and sensitive skin, acne, eczema, and dermatitis.

Geranium – Great for oily complexions, acne, mature skin, eczema, dermatitis, and other problematic skin conditions. It also brightens and revitalizes dull skin.

Grapefruit – This essential oil tones the skin and is extremely cleansing for oily skin. If using the amount suggested in the above recipe, there is no phototoxic concern.

Lavender – Very gentle and good for all skin types, including very sensitive skin. Perfect for mature skin, acne, eczema, and psoriasis. Effective in soothing itchy skin.

Palmarosa – Stimulates new cell growth, moisturizes skin, and regulates oil production. This makes it a valuable essential oil for use in any DIY skin products.

Patchouli – Antimicrobial, astringent, fungicidal, and deodorant. Great for acne, cracked and chapped skin, eczema, oily skin, and mature skin.

Peppermint –  Since peppermint is very strong, use only half the amount recommended in the recipe (or less). Cooling, refreshing, and stimulating. Has astringent properties, making it perfect for acneic skin. (Note: Avoid during first 4 months of pregnancy.)

Rosemary – Rosemary is stimulating and restorative. Useful for acne, eczema, and dermatitis. (Note: Avoid during pregnancy. Do not use if you are epileptic or have high blood pressure.)

Sandalwood – Useful for acne, dry, cracked, and chapped skin. Also great for wrinkles and mature skin.

Sweet orange – One of the only citrus essential oils that is not phototoxic, sweet orange is helpful for dull or oily skin.

Tea tree – This antibacterial oil can be nicely blended with others like lavender and peppermint. May be useful for acne, oily skin, rashes, and inflamed skin. Using too much may actually create a drying effect. You may need to experiment a little to find the right amount for your skin.

Ylang ylang – Great for general skin care, irritated skin, oily skin, or acne. Since this oil is a strong scent, add a few drops at a time until the desired aroma is achieved. (You will need much less than the amount suggested in the above recipe.)

Make it your own

Don’t limit yourself to the essential oils or ingredients recommended in this recipe.

Experiment with your favorite ingredients, and be sure to let us know how it turns out!

Angel Food Cake

Here is another wonderful recipe from Taste of Home.  We have chickens, so I get a lot of eggs.  I use the yolks to make the French Vanilla Ice Cream on my blog.  When I do that, I end up with a lot of egg whites.  So I use them egg whites to make this wonderful and easy cake.

Angel Food Cake

Ingredients:

1 1/4 cups egg whites

1 1/2 cups sugar, divided

1 cup cake flour

1 1/4 tsp cream of tartar

1 1/4 tsp vanilla

1/4 tsp salt

Directions:

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
2. Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate. 

Vanilla Ice Cream

For Christmas my daughter purchased me a new Kitchen Aid Stand Mixer with the ice cream attachment.  Since then, I have been on a quest for delicious ice cream.  I found this one, and it is wonderful!  I make it all of the time.

Vanilla Ice Cream

Ingredients:

2 1/2 cups half-and-half

8 egg yolks

1 cup sugar

2 1/2 cups whipping cream

4 teaspoons vanilla

1/8 teaspoon salt

Directions:

1. In medium saucepan mix the egg yolks and sugar until well blended and mixed.  Add the half-and-half and heat over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. 

2. Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla and salt. Cover and chill thoroughly, at least 8 hours. 

3. Assemble and engage the KitchenAid® Ice Cream Maker attachment. Turn to STIR Speed (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 15 to 20 minutes or until desired consistency is reached. Immediately transfer ice cream into serving dishes, or freeze in an airtight container. 

Fresh Strawberry Ice Cream Directions
1. In medium bowl, combine 2 cups chopped, fresh strawberries (or other fresh fruit) and 2 to 3 teaspoons sugar, if desired. 

2. Let stand while ice cream is processing. Add during last 3 to 5 minutes of freeze time.

Laundry Detergent

I just love this recipe.  It is easy to make, cheaper than other detergents and does a wonderful job on my family's clothes.

Laundry Detergent

Ingredients:

3 bars of Fels-Naptha

1 box of Borax

1 box of Super Washing Soda

1 Value Size Box of Baking Soda

Directions:

Grate the bars of Fels-Naptha and then mix all ingredients together.  I leave mine like this but you can run everything through the food processor to make the soap more fine.  I store mine in repurposed coffee cans.  

For each load, I use a little less than 1/4 cup.

Chocolate Chip Cookies

I have tried many recipes for chocolate chip cookies but this one from Hershey's is the absolute best.  I do not make smaller regular sized cookies, I make large jumbo cookies.  I do this for a few reasons, one they are fun to eat and two, I am not standing at the oven all day baking cookies.  :)

Chocolate Chip Cookies

Ingredients:

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

Directions:

1. Heat oven to 375°F.

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 5 dozen cookies.

Coconut Oil Deodorant

I am very pleased with the outcome of this deodorant, and it is so easy.

Ingredients:

1/4 cup cornstarch

1/4 cup baking soda

1/4 cup coconut oil - melted

10-20 drops of essential oils

Directions:

Mix all ingredients together.  

I do not use an old deodorant container, I pour mine into cupcake papers in a cupcake pan and allow it to harden.  I then just use the discs. 

Coconut Oil Toothpaste

I have spent a lot of time lately trying to get as many chemicals out of my life as much as possible.  So I have started on focusing on health and beauty aids.  Since I have begun using this toothpaste, I no longer have sensitive teeth which is something I have battled with for many years.  I make mine plain but you can add any essential oil for which ever flavor you desire.

Ingredients:

1/2 cup coconut oi - slightly softened or melted
1/4 cup baking soda
Optional:  10-20 drops of essential oils

Directions:

Mix oil and baking soda together until smooth.  Add oils and mix well.  I keep mine in a small mason jar.  I also mix often as the mixture is cooling and starting to harden because the baking soda tends to fall to the bottom of the jar.  

Homemade Graham Crackers

I am continuing on my journey of moving more and more away from processed foods and more into real, wholesome foods.  Graham crackers is next on my journey.  They are so expensive but easy to make.  I just love cooking with whole wheat or graham flour!!  This recipe is from the Brown Eyed Baker blog.

Ingredients:

1½ cups all-purpose flour
1⅓ cups graham flour
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup unsalted butter, at room temperature
2/3 cup dark brown sugar
3 tablespoons honey

Directions:

1. In a medium bowl, whisk together both flours, the baking soda and salt; set aside.

2. In a large bowl, combine the butter, brown sugar and honey, and beat at medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the flour mixture and mix on low speed just until blended and the dough comes together, about 30 seconds.

3. Transfer the dough onto a piece of plastic wrap, press into a 7-inch square, and wrap tightly. Refrigerate for at least 2 hours, or up to 5 days.

4. When ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.

5. On a lightly floured surface, roll out the dough to a 1/8-inch thickness and cut into 3-inch squares. Transfer to the baking sheet, spacing the crackers at least ¾-inch apart, gather any scraps, re-roll, and cut out more cookies.

6. Bake the cookies for 10 minutes and then rotate the baking sheet. Bake for another 6 to 8 minutes, or until the cookies are dark golden brown and just firm to the touch. Let cool for a minute on the baking sheets, then transfer to a cooling rack. Let cool completely (they will crisp up as they cool). Store in an airtight container for up to 5 days.

Note: You could also combine 3 tablespoons granulated sugar + 1 tablespoon ground cinnamon and sprinkle over the cookies before they go into the oven for a cinnamon-sugar graham cracker.

Pizza Bites

My family loves Double Kwik pizza rolls but they are way too expensive.  I have tried several different recipes but this one is the closest, and my family loves them.  You can add other ingredients if you want, but we are tradionalists when it comes to pizza rolls.  I hope you enjoy them!

Pizza Bites

makes 48 bites divided into 3 trays, prep 20 min, cook time 20 min

• 2 recipes pizza dough (or 2 cans refrigerated pizza dough)
• 8 oz block mozzarella cheese
• 4 oz thin sliced pepperoni
• 1 tsp Italian seasoning
• 1 tsp Garlic Salt 
• 1/4 cup butter
• 3 tbsp grated Parmesan cheese
• pizza or marinara sauce

1. Prepare pizza dough, recipe on my blog, and roughly chop pepperoni. Cut block of mozzarella into 48 cubes.
2. If you are going to bake some (or all!) right away preheat oven to 400°F. Grease 3 pie pans.
3. If using refrigerated pizza dough: roll one dough out into a large rectangle and cut into 24 pieces. Repeat with 2nd pizza dough. If using homemade dough just pinch off walnut sized pieces as you go.
4. In each dough piece place a couple pieces of chopped pepperoni and a cube of cheese. Seal dough around meat and cheese and place seam side down in pie pan.
5. Repeat, placing approximately 16 dough balls in each pie plate.
6. Once assembled, combine butter and spices and brush over the dough. Sprinkle with Parmesan cheese.
7. Now you can cover with plastic wrap and refrigerate or freeze or you can bake right away.
8. When ready to bake: bake at 400°F for 16-20 min. Serve with warm pizza or marinara sauce.

Basic Pizza Dough

My family LOVES pizza!  But I hate the expensive price of restaurant pizza and frozen pizza is yucky! :)  I have used many recipes over the years, and but this one is the best.  It is very easy to make and very versatile.  You can use it for mini pizzas, pizza bites, grilled pizza, cast iron skillet pizza, breakfast pizza, anything you can imagine.  I hope you enjoy it as much as my family does.  I mostly double my recipe each time.

Basic Pizza Dough

makes 1 recipe pizza dough, prep 10 min, rise time 1 hour

• 1 pkg active dry yeast (or 2 1/4 tsp loose yeast)
• 1 cup warm water
• 1 tbsp olive oil
• 1 tsp salt
• 2 3/4 cup flour

1. Combine yeast and warm water, stir to dissolve.
2. Let this sit for several minutes, until you see bubbling of the yeast.
3. Add oil, salt, and flour. Stir to combine.
4. Once dough starts to come together, turn out onto a floured counter and knead to thoroughly combine-until dough is smooth and elastic. If it is uncooperative let it rest for a few minutes and come back to it.
5. Place dough ball in a greased bowl and cover loosely. Allow dough to rise until doubled, approximately an hour, if your house is warm.  If your house is cooler, like ours, rise time will be longer, even two hours or more.