Elder Leaf Salve 接骨木藥膏

接骨木葉浸泡葵花油：45g
有機蜂蠟：6.5g
德國百靈油：8 drops

Pain Relief Lotion Bar

山金車花浸泡芥花油＋有機卡宴辣椒粉＋有機香薑粉，
隔水加熱 2 小時，
以不織布藥袋過濾，做出的潤膚餅沒有雜質。

潤膚餅有卡宴辣椒粉和香薑粉

This recipe is from: https://thenerdyfarmwife.com/lotion-bar-sticks-for-arthritis-and-achy-muscles/

In Jan's post:

"This recipe was inspired by newsletter subscriber Bonnie, who was seeking a lotion bar in a deodorant stick container for achy muscles and arthritic pain.

It features a trio of herbs:

• cayenne – contains capsaicin which has been shown to offer relief from arthritic and other types of pain
• ginger – traditionally used to warm, increases circulation and relieve pain when applied topically
• arnica flowers – traditionally used to treat swelling, bruising and arthritic joint"

護唇膏與接骨木藥膏

【護唇膏比例】
液體油：蜂蠟：乳油木果脂
3：1：0.5
今天液體油採用：

1. 玫瑰果油
2. 白芒花籽油
3. 蓖麻油

【接骨木藥膏】

接骨木浸泡葵花油：蜂蠟

7.2：1

• Tei-Fu essential oil

Honey and Lime Raw Cheese Cake

參考下面的網站，以蜂蜜和檸檬調味，做出的生乳酪蛋糕。

以下資料取自網站：http://www.bakerita.com/no-bake-layered-blueberry-cheesecake-gluten-free-paleo-vegan/

No-Bake Layered Blueberry Cheesecake (Gluten Free, Paleo + Vegan)

 

Prep time

45 mins

Total time

45 mins

Author: Rachel Conners

Serves: 8 slices

Ingredients 

1. For the crust （6吋活動圓模）

• ½ cup raw pecans (胡桃）
• ½ cup almond flour （杏仁粉）
• 2 pitted dates （黑棗）
• 2 tablespoons coconut oil （椰子油）
• 1 teaspoon cinnamon （肉桂粉）
• ¼ teaspoon kosher salt （細鹽）

2. For the cheesecake

• 2 cups raw cashews, soaked in cold water for at least four hours or preferably overnight (see Notes)
• ½ cup canned coconut milk, shaken （椰奶）
• ¼ cup coconut oil, melted and cooled (use refined coconut oil if you want no coconut flavor) （椰子油）
• ⅓ cup pure maple syrup （楓糖）
• 2 tablespoons fresh lemon juice （檸檬汁）
• 1 tablespoon vanilla extract or ½ teaspoon vanilla bean powder （香草精）
• ¼ cup freeze-dried blueberries （冷凍藍莓）

3. For the blueberry layer

• 1 cup fresh or frozen blueberries (thawed, if frozen) （新鮮或冷凍藍莓）
• 1 tablespoon fresh lemon juice（檸檬汁）
• 1 tablespoon chia seeds（奇亞籽）【奇亞籽的 8 大功效與副作用】

Directions

1. Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside. （6 吋活動圓模底部鋪上烤盤紙，周圍可放透明圍邊）
2. Add the pecans, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Don’t over process, or it’ll turn into nut butter! Press the pecan date dough evenly along the bottom of the prepared pan.（把餅底餡料除椰子油外全部放入食物調理機，斷斷續續打至粗粒狀，加入椰子油，用手抓均勻，取出餅底餡放入模具，壓緊實，放入冰箱冷藏）
3. In the same food processor or high-powered blender (no need to wash between - I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients except for the freeze dried blueberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.（使用 Vitamix 以高速攪拌所有餡料，約需 2 分鐘，呈現非常綿密細緻的狀態）
4. Once it’s smooth, taste the mixture and adjust the sweetness/tartness/spice levels, if desired.（調整口味）
5. Pour ⅔ of the filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.（取出模具，倒入 2/3 餡料，輕敲出氣泡，放入冷凍）
6. Add the freeze dried blueberries to the remaining batter and blend to incorporate. Spread over the plain layer. Return to the freezer.（剩下的餡料加入冷凍藍莓，打至綿密狀，取出模具，倒入餡料，再放回冷凍）
7. Rinse out the blender, and add the fresh blueberries, lemon juice and chia seeds to it. Blend until smooth, and then pour over the other layers.（沖洗攪拌杯，放入第三層的餡料，攪拌至滑順狀，取出模具，倒入餡料，再放入冷凍）
8. Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.（最少冷凍 3 小時）
9. Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks.（回溫 10~15 分鐘再享用）

Notes

You can also cover the cashews in very hot/boiling water and let them sit for about an hour if you want to speed up the process - it won't be quite as creamy, but it will do the trick!

Loofah Glycerin Soap

用之前做的甘油皂基融化後，加入約 5% 的乳油木果脂，皂模內放入裁好的絲瓜絡，倒入融化的皂液即可。

原以為加了酒精的甘油皂會太澀，結果完全相反。
非常適合這種濕熱的天氣！

Chamomile Soap 洋甘菊皂

1. Chamomile tea
2. Chamomile infused sweet almond oil
3. Sodium lactate: 8g
4. Chamomile essential oil: 24g
5. Yellow colorant (oil) 10% (20g) of soap batter (200g)
6. Decorated with glycerin soaps

• Soap is soft, may need more time to cure

Activated Charcoal Soap 竹炭皂

1. 1% sodium lactate. Added too much this time, a little bit soft, may need more time to cure.
2. activated charcoal powder 1%, mix with some oil
3. cedarwood & tea tree essential oil 25g
4. gold powder for decoration

Marigold Tea Soap 萬壽菊茶皂

上面的花瓣純裝飾，朋友們都不喜歡有乾燥花在手工皂上。

連枝帶花帶葉，一起加入 vitamix 裡打到極細，當作溶鹼液體。
原本有很甜的萬壽菊味道，但與鹼融合後會有怪味，此怪味不會長存。

1. 10g sodium lactate
2. 美白保濕面膜剩下的液體最後加入拌勻
3. 沒有添加精油
4. 紫羅蘭浸泡橄欖油
5. 曬乾萬壽菊加入純水煮開，放入 Vitamix 中攪拌至極細
6. 慢燉鍋，保溫，煮 1 小時 20 分鐘

Honey Glycerin Soap 蜂蜜甘油皂

If honey is added when melting gelled soap, the result of this honey glycerin soap will have darker color (might be because of caramelized). However, the benefits of honey might not have left much. The amount of alcohol used depends on how much will evaporate during heating. When the melting soap becomes syrup-like, you can add another 10% of alcohol in and cover the lid. The cooking time to melt the gelled soap might be up to 2 hours. This youtube is good for reference: https://www.youtube.com/watch?v=FrCGSU3XHhA

Honey added at the end.

My experience is:

1. Hot process (slow cooker) for cooking the soap batter till gelled (around 1 hour for this small amount)
2. I'll change to double boiler method. Add glycerin first. 20% of total oil weight. Hot water pan has been heated and the second container is getting hotter. Stir the soap and glycerin. The texture should be like smashed potatoes.
3. Adding 75% alcohol. The amount of alcohol can be 80% of total oil weight. Stir and cover the lid. It's better to have tight lid which can prevent evaporation. It will take a while to dissolve the soap. If after 30 mins of cooking, there's still some small parts that can't melt, I will add 10% of alcohol and cook till nearly melted or totally melted.
4. Add sugar (20% of oils) + water (70% of sugar) and honey (5% of oils). If the solution is quite sticky, I will add another 10% of alcohol as well. Stir... sift, add fragrance, pour in mold.

Melting time around 80 mins. Not completely melted. Sift the liquid is my way.

Honey added with glycerin will have darker color.

1. This recipe is for this amount of oil only, double everything might not work well.
2. 95% Alcohol, 50% first, then 10%.... till nearly melted
3. Glycerin 20g
4. Honey 5g
5. Suger 28g water 25g

Stamping Lavender Soap

1. Lavender infused sweet almond oil
2. Sodium Lactate: 4g
3. Lavender Essential Oil: 12g
4. Extra Fat: Chamomile Butter 10g

Brown Sugar and Honey Soap 黑糖蜂蜜皂

Using Taiwanese black sugar

1. Hot process 
2. 95% alcohol:80g. Glycerin: 20g. Double boiler to melt the gelled soap. Cook till melted or almost melted. Covered with lid to prevent evaporation.
3. Brown sugar (Taiwanese black sugar): 15g. Distill water:11g. Honey: 5g. 75% alcohol:20g.

＊＊＊＊＊

• Recipe 3 泡沫細緻。
• 不加蜂蜜，則使用第一次做成功的比例。
• 加蜂蜜，用此配方，但還是比較軟。