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This blog was sourced from alive.com
]]>This recipe was sourced from alive.com
]]>Ingredients:
1/2 cup beeswax
1/2 cup cocoa butter
2 tablespoons castor oil
2 tablespoons macadamia oil
1/4 cup coconut oil
Supplies:
Measuring spoons Cupcake liners (optional)
Cupcake pan
Two pots to use as a double boiler
Whisk
1/2 teaspoon lavender essential oil
1/2 teaspoon patchouli essential oil
1/2 teaspoon lemon essential oil
1 teaspoon vitamin E oil
Directions:
Line your cupcake pan with liners. This keeps the clean-up easy, but is not necessary. In a double boiler, melt beeswax and cocoa butter together over medium heat. As the mixture is melting, add the castor, coconut and macadamia oils. Once the heated mixture is completely liquid, remove from heat and add the essential oils. Whisk together for 15 to 20 seconds to evenly disperse the essential oils and pour into your lined cupcake pan. If you fill each cup ¾ of the way full, you will end up with 6 lotion bars. Let cool before removing from pan.
Ingredients:
5 tablespoons cocoa butter
3 tablespoons beeswax
1 tablespoon argan oil
1 tablespoon macadamia oil
1 tablespoon coconut oil
2 teaspoons vegetable glycerin
1 teaspoon honey
Supplies:
Two pots to use as a double boiler
Measuring spoons
Small glass bowl
1 teaspoon vitamin E oil
1 teaspoon unsweetened cocoa powder (can add more for a darker color)
25 drops Roman Chamomile Precious Essentials®
Mixing spoon
1 ounce lip balm tins
Directions:
In a double boiler, melt cocoa butter and beeswax together over medium heat.As the mixture is melting, add the argan, coconut and macadamia oils.In a separate bowl, combine vegetable glycerin, honey, vitamin E oil, cocoa powder and Roman Chamomile Precious Essentials. Mix well.Once the heated mixture is completely liquid, remove from heat and add the glycerin mixture before the oils have cooled. Whisk together for 30 to 45 seconds to infuse the glycerin mixture, then pour into your balm container(s). This recipe will make approximately 8 to 10 ½-ounce tins of lip balm.Allow the balm to cool completely before covering with any lids. The end result should be light brown in color and will be very subtly sweet.