Homemade Deodorant that actually works and is aluminum free!

Years ago I became so disgusted with the idea of having aluminum (a known carcinogenic) in my deodorant that I stopped using it all together.  Sure I smelled but I figured that by around 4:00 each afternoon even my store bought deodorant had given out anyway so what was the difference.  I've since learned that a large part of the odor comes from an unhealthy diet but other factors come in here too such as hormonal fluctuations etc.

So when a friend of mine gave me a recipe for the homemade deodorant that she used I was excited but a little skeptical that it would actually do the job.  Even if it did work for me I wondered how would it handle my husband's heavy physical work load or my growing girls.  Since making the change however I have never looked back.  This recipe not only helps me sleep better at night (because I feel good about the ingredients; no additional sleep benefits that I know of...) but it lasts ALL DAY!  Yes, you will still sweat.  This is a good thing.  It is how the body cleanses itself and we don't want to stop that.  But it will not be accompanied by the embarrassing odor.  Yeah!

*One special note: If you notice that it is a little too irritating to your skin simply adjust the recipe to have more arrowroot powder and less baking soda.  It's not rocket science, don't be afraid to experiment to find the right mix!  I add whatever essential oils I am in the mood for though I would stay away from very astringent ones.

Here is the recipe I use:

3-4 Tbl. Coconut Oil  (2 parts)
2 Tbl. Baking Soda    (1 part)
4 Tbl. Arrowroot Powder  (2 parts)
Essential Oils

Mix together your baking soda and arrowroot powder first and then add in the coconut and any essential oils you are using.  The consistency should be creamy not runny or crumbly.  If it is just adjust wet and dry ingredients to get it to where you want it.  You can even save an old deodorant tube and scoop it in though I prefer just a small glass jar with a lid.

I recommend making a small batch that can be used up in a relatively short period of time if using for youth.   Remember fingers can introduce bacteria (though coconut and many essential oils are anti-viral and anti-bacterial) so make sure hands are clean when dipping in.  SORRY THE MOM IN ME IS REALLY COMING OUT NOW, I'M SURE YOU KNOW THAT LAST ONE ;)

It does not require refrigeration.

Check out our interview with Tooele Tv!

Recently I had the chance to sit down with Amy Kelly of Tooele TV and talk about what we do here on our homestead and also about our Tooele County Healthy Homesteader's Group.  Check out the link below and let me know what you think!

http://www.tooeletv.com/2013/09/tooele-county-homesteaders-group.html

My favorite ways to preserve tomatoes (without bottling)!

I hate to bottle or can my extra harvest.  There, I said it.  I am a modern day (wanna be) homesteader with all the interests in self reliance and home produced foods but without the drive to get out the water bath, and worse yet, make sure all the bottles are freshly steamed and ready to go.  I also don't like the thought of losing so much of the nutrition through the high heat process.

Almost time!

So... What do I do with my abundant harvest of garden fresh tomatoes?  Anything else I can.  I LOVE the taste of a fresh garden tomato.  I love it so much that I don't eat them any other time of the year and have vowed to never buy them off season (again) after having the real thing this summer.

My plants are starting to steadily produce lots of red tomatoes now that the weather has turned just a bit in anticipation of fall.  They are out there waiting for me but alas... I am busy!  Are you busy?  Am I the only one who lays in bed at night and thinks about the fruit threatening to rot while on the vine before I get to it?  Here are 3 of my new favorite ways to preserve the harvest and my sanity:

Tomatoes, basil, garlic, olive oil and sea salt ready for roasting

This idea comes from the book The Homemade Pantry by Alana Chernila.  Once you have assembled your halved or quartered tomatoes, whole garlic cloves, and fresh basil just drizzle with olive oil and sea salt then roast at 275 degrees for 5 hours.  Once cooled, these can go straight into the freezer to wait for you when you want sauce.  All you have to do is sauté an onion and add in the thawed roasted tomatoes.

Sun Dried Tomatoes in olive oil

Every Friday (when I'm on my game) we make sourdough pizza.  One of our favorite combinations is sun dried tomatoes with garlic oil and feta.  This year I made my own bottle by cutting the tomatoes in half (roma tomatoes work best for this but any will do) and dehydrating until "rubbery" with no moist spots.  From this point you can just fill a clean jar and cover with olive oil.  These can store on your shelf for a few months, just make sure that the oil covers the tomatoes completely to avoid spoilage.

*It's important to note that heat destroys nutrients and enzymes so in order to maintain as much nutrition as possible set your dehydrator to between 118-140 degrees.

I learned this last trick from a friend of mine.  Did you know that you can powder your dehydrated tomatoes and then use them later for sauces, pastes and soup?  Just make sure that you dry them until crispy and then throw them in a high power blender to powder.  You can store the powder in a air tight jar on the shelf for several months.  Check out more of her tips here on her blog.  

All loaded up and ready to go in the dehydrator

Here's a recipe for spaghetti sauce mix found in my Excaliber dehydration guide.

1 Tbl. dried onions
3 tsp. cornstarch (or arrowroot powder)
1 1/2 tsp. dried garlic powder
1/2 tsp. dried oregano
1 c. tomato powder
1 Tbl. dried parsley
1 Tbl. dried green peppers
1 tsp. sugar (or sucanat)
1/2 tsp. dried basil
1/4 c. dried, sliced mushrooms

Mix all ingredients and store in a tightly sealed container.  To prepare sauce, add 3 cups of water to mix and simmer until thick.  Serves 4
  

2013 Tooele County Homesteading Skills Fair

Neighbors Helping Neighbors   

2013 Tooele County Homestead Fair

Sponsored by the Tooele County Healthy Homesteader’s Group

Are you interested in becoming more self reliant?  You’re not alone!

Join us Saturday,  September 7th  2:00-5:00 p.m. 

Goat milking demonstration at 3:00 p.m.

Grantsville

Demonstrations and skills tables include:

Keeping chickens

dairy goats

 bee keeping

fiber arts, 

sheep, rabbits

medicinal and culinary herbs,

seed starting and saving, preserving the harvest and more!

Interested in learning more?

We’re on Facebook at “Tooele County Healthy Homesteader’s Group” or at

Healthyhomesteaders@yahoogroups.com

It’s FREE!

Basic Chocolate Recipe.. as promised

As many of you know we do a fudge project around here 1-2 times per year (http://thelovefudge.blogspot.com).  It is so much fun but can wear on our systems to have all that sugar around for weeks at a time.  In an effort to have other options to offer I have been playing around with the recipe below to create healthier replacement treats for when we are surrounded by so much temptation.

Basic Chocolate Recipe

1 cup coconut oil
1 cup raw honey or ground sucanat in a mini coffee grinder (honey is chewier, sucanat is crunchy)
1 cup cocoa or carob powder (or a combo of the two)
1 tsp. vanilla (optional)

Melt this over low heat on the stove until well incorporated.  Then pour into molds or into separate bowls with various mix in's for fun before you let them set up.  Some of our favorite mix in's are peanut butter, raisins, almonds, or peppermint oil.  For Christmas I made them with orange zest and dried cranberries. They were delicious!  If you don't have candy molds that you like to use just pour into a pan lined with parchment and break apart into pieces while cold.

*Important tip:  These will need to set up in the fridge or better yet the freezer for a little while then stored in the fridge to avoid melting.  I take them out of the mold once set up and put into a container to keep in our fridge for when you need (yes I said need) a little something sweet.

These can also be made with a good maple syrup and run through a blender to incorporate rather than on a low heat.  I prefer the stove top for this most days but the blender does create a consistency similar to a truffle.  Add some essential oils and now you have something worthy of hiding from the children.

I've even used this as a glaze for soaked wheat donuts.  Yes, necessity is the mother of invention.  ;)

Caramel Apples and Popcorn, It Must Be Fall!

For the past several years we have been making our own caramel with raw honey and real butter.  We use it to dip apples, drizzle over spice cake, or mixed into popcorn.  It just tastes like fall!  We made it again the other day and I thought I would share it with all of you since it is a much healthier version than anything you could buy.  I got the recipe from a friend and then made some changes to make it my own.  You'll no doubt add some changes of your own and then share it with those you love.  That's what the world need no?!  More caramel....that and chocolate.  I'll post our favorite chocolate recipe soon.  :) 

Caramel Dipping Sauce (makes 1 1/2 cups)

1 1/2 cups honey
1/2 tsp. salt

Put in pot (larger because of bubbles) and cook until soft ball stage.  Take off heat and add:

1 1/2 tsp. vanilla
1/4 c. butter

This will thicken as it cools.

We like to add cinnamon and clove to make it "taste like your birthday".  Sometimes we try it with just cardamom (get out of here good).  Try it and let me know what other variations you come up with!