Monday, November 29, 2010

How to Treat a Fungal Infection With Herbal Remedies



Interesting article I found online, appears to be legit usage for the various types of herbs and oils too:

Antifungal herbs are often just as efficient at treating fungal infections as expensive pharmaceuticals. Each of these treatments are gentle, natural, and can be combined for quicker results. Here's how to treat a fungal infection with herbal remedies at home.

1. Liquefy raw garlic in a blender or mash well with a fork. Apply to the affected area with a cotton ball or swab three times daily. Ingesting garlic can also be beneficial, but applying it externally yields faster results.

2. Apply a few drops of tea tree oil directly to the fungal infection three times daily. If you have sensitive skin, dilute it with a few drops of vegetable oil. Tea tree oil should not be ingested.

3. Use chamomile, an herbal fungicidal that also has antibacterial and anti-inflammatory properties, both internally and externally. Drink chamomile tea at least once per day, and apply the used tea bags directly to the affected area. Chamomile tea is particularly effective at treating vaginal yeast infections and can be used in a sitz bath.

4. Purchase a tincture containing Black Walnut from a health food store. These anti-fungal tinctures often contain other antifungal and antibacterial herbal extracts such as lavender, valerian and tea tree oil. Apply as directed.

5. Use henna to treat dandruff. Dandruff is usually caused by a fungal infection. The antifungal varieties of henna include 'red henna' (Lawsonia inermis) and 'neutral henna' (cassia obovata). Neutral henna will not change the color of your hair but will make it glossy, full, and healthier looking along with treating dandruff.

( Original article can be found at http://www.ehow.com/how_2081507_treat-fungal-infection-herbal-remedies.html )

Mother Roasting



Mother roasting refers to the almost universal practice of keeping mothers warm immediately after the birth and in the weeks that follow. It is believed to seal the gateways, which have been opened by the birth, and to keep wind and cold from entering a vulnerable new mother’s body.
In cultures all over the world, mothers, and thereby babies, have been kept warm through various means. In Malaysia rocks are heated and placed over the new mother’s shrinking abdomen. In other parts of Southeast Asia, new fathers traditionally light a fire that is kept burning for weeks near (or under) the mother’s bed. In still other parts of the world, sand, oil, and herbs are heated and applied to the mother in various fashions. American women, meanwhile, rarely find themselves near a fire after they have their babies, and, more often than not, are offered a cup of ice water and a cold pack for their bottom!
It is always important for new mothers to stay warm, especially during these upcoming chilly and windy months. I have compiled a toasty postpartum treatment, one you can put together for yourself, or one you can give as a thoughtful baby shower gift. The practice of warming a new mother need not be as exotic and unwieldy as building a fire under the mother’s bed, and can be as simple as a placing herbs in a pot and boiling the water. Try it during your postpartum, and see if you don’t feel rejuvenated and deeply nourished.

Warm Oil Massage

Mothers in India know the benefits of warm oil massages post-birth; along with their babies, they are traditionally given warm oil massages each day after birth for 40 days. Many benefits arise from postpartum massage, including the gentle realignment of ligaments and tissues, which have been stretched from pregnancy and childbirth. Uterine massage also helps decrease bleeding and provide relief from those nasty after pains. Luckily, self -massage is just as effective.

Materials

Sesame oil
4 ounce plastic bottle with shampoo top
Glass measuring cup
Essential oils – try lavender, geranium, jasmine, vanilla, or clary sage

Instructions

Fill the plastic bottle with sesame oil, leaving some room at the top for essential oils. Add 20 to 40 drops of your desired essential oil or blend. Place in the measuring cup. Pour boiled water over measuring cup around the bottle of oil and let sit for five minutes. Be sure the room is sufficiently heated. Squeeze a small amount of warm scented oil into your palm. With an open palm, massage your scalp. Gathering more warm oil, move to your face, putting special attention on your temples and jaw. Slowly massage the entire ear, holding it between thumb and forefinger. After your face, apply oil to entire body, which will allow the oil to seep into the tissues, providing nourishment and heat. Then move back to the neck and shoulders, which deserve deeper strokes and are often sore immediately after birth. To the arms apply long, vigorous strokes, except at the elbow and wrist joints, which receive a circular motion. The breasts can benefit from some light easy massage, and the oil has the added benefit of soothing sore nipples. Moving over the abdomen in clockwise circles aids digestion. The uterus can be gently massaged as well, although in the early days this may cause cramping. If you can, reach around to your back, rubbing out any kinks. Take special care around the hips and buttocks, which can be especially sore after delivery, but a firm touch here can aid the ligaments in reconnecting and finding their proper place. Legs should be treated like the arms, long strokes everywhere but the knee and ankle joints, which get circles. Finally, massaging the feet is pleasurable and immune enhancing. Use your thumbs to dig into the soles of the feet. Gently pull on each toe.

Nursing Tea and Sitz Bath Herbs

Tea is another form of warmth, and one that can help in producing and maintaining mama’s milk supply, aid digestion, and heal sore bottoms. If you have a thermos, make some of the nursing tea in the morning, pour it into the thermos, and sip from it throughout the day. Sitz bath herbs are another excellent way to provide heat and healing to tears, episiotomies, or cesarean scars. They can also be brewed in the morning and strained whenever you are ready for a bath. The extra can be put in a peri bottle and used as a rinse after using the restroom. It is so soothing!

Materials

Nursing Tea
1/3 part fenugreek seeds
1/3 part fennel seeds
1/3 part anise seeds
Sitz Bath Herbs
2 ounces comfrey leaf
1 ounce calendula flowers
1 ounce lavender flowers
1 ounce rosemary
1 ounce sage leaves
½ cup sea salt (add at the time of bath)

Instructions

In the morning, boil 2 to 3 tsp of the tea in a teapot. Let steep for up to ten minutes. Strain and put in thermos. Drink throughout the day. Simultaneously, put a handful of the sitz bath herbs (except the sea salt) in a soup pot, or around 2 to 3 quarts of water. Bring to a boil, then shut off the heat, and cover until ready to use. When you are ready for a bath (ideally after your massage), strain the herbs directly into the bathtub, or if you prefer into a sitz bath. Add sea salt to bath just before stepping in. Drink your tea in the bath!

Belly Wrapping

Wrapping the belly, or uterus, is another universal postpartum practice. Besides warming the abdomen and uterus, wrapping the belly also decreases bleeding, speeds weight loss, and reorients a mother with her core muscles. All it takes is a strip of fabric 8 to 12 inches wide and about 5 feet long along with a few pins to secure.

Instructions

Place the fabric above your pubic bone and rising to your navel. Wrap the fabric around your waist like a sash.
Wrap the fabric alternately using diagonal and straight wraps until you reach the end of your strip. Secure with pins. Keep your belly wrapped for the entire day and night if it’s comfortable. Most women love the feeling of tightness in the area that was so stretched during the previous months. In some cultures, the wrap itself is a sign of motherhood.
I hope these postpartum care practices bring you and your loved ones a restful and rejuvenating postpartum period. Mothers deserve it and the entire family will benefit. In baskets for new mothers, I have also included a hot water bottle, great for achy, sore muscles and easing after pains. Babies of course, need to be kept warm too. Skin to skin contact is the best way for babies to stay toasty, but I have included a hat as well.
::::::::::::
 Shannon Staloch is a mother and a midwife in Oakland, California. Having had her second baby recently, she can attest to the restorative powers of roasting moms postpartum! She keeps a blog at hakimamidwifery.
Thanks to Aviva Jill Romm and Raven Lang for their contributions to the care of postpartum women, and whose work I relied on for this article.

56 Heirloom Tomatoes Rated Excellent for Flavor




By Cheryl Long
Tags: tomatoes, varieties

American seed catalogs offer literally hundreds of tomato varieties but the catalogs don’t always reveal which ones have really great flavor. But now, thanks to the extraordinary work of Amy Goldman in her book The Heirloom Tomato, we have a source for a comprehensive flavor ratings of 200 heirloom varieties, all grown in the same location. Below is a list of the 56 heirloom tomatoes that Goldman rates as having “excellent” flavor. And she tells us what she means by “excellent”: “Scarcely equaled in texture of flesh and richness of flavor. Distinctive, delicious, deep and complex, with luscious, rich flavor. Savory, mouth-filling, and juicy. No grave faults. Finely balanced sugar-acid ratio yet endowed with intense flavor. Extremely desirable.”


Heirloom Tomatoes Rated as Having Excellent Flavor


From The Heirloom Tomato, by Amy Goldman



Currants & Cherries

* Black Cherry: Fruity and well-balanced. CR Lawn of Fedco Seeds gives this one the nod: “Yum!”
* Wild Sweetie: Super-sweet
* Matt’s Wild Cherry
* Sara’s Galapagos: Sweet; lots of flavor in a little package. Smells of the leaf.
* Blondköpfchen
* Gold Rush Currant: High acid and high sugar
* Green Doctors: Sweet and tart



Ribbed

* Ceylon: Excellent when cooked



Globes

* White Beauty
* Burpee’s Globe: Honey sweet
* Aunt Gertie’s Gold: Sumptuous, rich flavor
* Manitoba: Well-balanced, winey
* Red Rose: Very sweet and rich
* Yellow Peach: Well balanced
* Peach Blow Sutton: Cool and refreshing “tomato lite” flavor
* Russian Black: Earthy
* Flamme: Perfect blend of sweet and tart; fruity



Beefsteaks

* Pruden’s Purple: Luscious, savory, and sweet
* Black Krim: Green Giant: This is the best-tasting-green-when-ripe beefsteak.
* Aunt Ginny’s Purple: Rich flavor
* McClintock’s Big Pink: Delicious rich flavor
* Big Ben: A peach of a tomato—not as sweet as the Brandywines, but very rich.
* African Queen: Well-balanced, like wine—a taste I wish could last forever
* Believe It or Not: Perfectly balanced
* Hugh’s: Sweet and lemony. Seed-saving superman Neil Lockhart says Hugh’s is one of his favorites for flavor.
* Great White: Divinely sweet
* Santa Clara Canner: Well balanced
* Sudduth’s Brandywine: Like a fine wine. I dare any hybrid to measure up.
* Yellow Brandywine: High acid and high sugar. On everyone’s list of favorites.
* Bicolor Mortgage Lifter
* Marvel Striped: Sweet, one of the best bicolor beefsteaks
* Gold Medal: Well reviewed by tomato cognoscenti: “superbly delicious” (Darrell Merrell); “top rated in flavor” (Ken Ettlinger); “our finest bicolor” (Seed Savers Exchange)
* Radiator Charlie’s Mortgage Lifter: Well balanced
* Yellow Mortgage Lifter: Sweet and sprightly
* Mullen’s Mortgage Lifter



Pears & Plums

* Antique Roman: Beefy, savory
* Super Italian Paste
* Goldman’s Italian American: Sweet and luscious. Joan Dye Gussow, author of This Organic Life, wrote to me one summer: “Goldman’s Italian American tomato is a stunner. They taste lovely to say nothing of how they LOOK. One plant in an urn is setting absolutely gigantic tomatoes.”
* Old Ivory Egg: Sweet and lemony
* Opalka:
* Orange Banana: A worthy rival of Flamme
* Anna Russian: Nice tang, mildly sweet and savory
* Purple Russian
* Amish Paste
* Vilms
* Elfin: Fruity and sweet
* Chile Verde: Finely balanced



Oxhearts


* Orange Russian 117: Honey-sweet, finely balanced, endowed with rich flavor
* Hungarian Heart: Savory
* Japanese Oxheart: Winey, sweet, nice fruit acid



Color Groups

* Dixie Golden Giant: Sweet and pleasing
* Casady’s Folly: Fruity
* Speckled Roman: Sweet and savory
* Aunt Ruby’s German Green: A perfect balance of acid and sugar
* Pink Salad: Mouth-watering in the same way as Sugary (an F1 hybrid miniature pink plum tomato, winner of a 2005 All America Selections Award)

Best Bread Ever! *Recipe*

Recipe courtesy of Sarah Mae from the Homestead Blessings DVD!

Ingredients (makes two standard loaves or one 16 inch loaf):

2 1/2 cups warm water
4-5 cups whole wheat or whole white wheat flour
2 tsp salt
1/2 cup oil
1/2 cup honey
1 Tbs (1 packet) of yeast

Directions:

-Add water, 2.5 cups flour, salt, oil, and honey – mix together.
-Mix in the yeast.
-Mix in the rest of the flour one cup at a time, until you have a nice dough (not too sticky, not too “floury”, add, add more if needed. I ended up adding about 2/3 more to my loaf).
-Knead (punch and roll around that bread for about 5-10 minutes) and let rise for 1 1/2 hours in a warm place (ideal temp is 80 degrees).
-Punch down, separate into two sections (or leave whole for a 16 inch loaf), and put into greased loaf pan(s). -Use a fork to poke several holes into the top of the dough.
-Let rise again for about an hour and then bake at 350 degrees for 30 minutes (50-60 minutes for 16 inch+ loaf) until lightly golden brown and slightly hollow sounding when you thump on the top with your fingernail.

Apple Pie! *Recipe*

Apple Pie!

Pie Crust Ingredients

2 cups all-purpose flour
I teaspoon salt
1 tablespoon sugar
6 tablespoons butter
6 tablespoons shortening
6 to 8 tablespoons ice water
hint: If this is your first time making this pie crust, make a double batch to be sure you have enough crust.

Pie Crust Utensils

1 Mixing Bowl
Rolling pin
Knife
Measuring spoons
Measuring Cups
Dough Blender (in picture, I know, it sounds electric, but it isn't)
Cutting Board
9 inch Pie Pan (smaller is ok, but no bigger)

First Step: Mixing the Pie Crust Ingredients
Warm the butter in the microwave until it is soft, but not melted.
Mix in a large bowl:
2 cups all-purpose flour
I teaspoon salt
1 tablespoon sugar
Then cut in using the dough blender:
6 tablespoons butter
6 tablespoons shortening
6 to 8 tablespoons ice water

Second Step: Chill the Pie Dough
Wrap your pie crust in plastic wrap. Then place in refrigerator for 20 or more minutes, while you make the pie filling.

*

Apple Pie Filling Ingredients
For the apple pie filling you need:
5 Tart Peeled Apples
1 Cup Sugar
2 Tablespoons Flour
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
1 Tablespoon Cider Vinegar
1 Tablespoon Lemon Juice

First Step: Slice Apples
Peel and slice your apples.
Soak them in water with a tablespoon of lemon juice. This will prevent the first apples cut from turning a funky color.

Second Step: Mix Filling
Mix in large mixing bowl:
1 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon vinegar

Third Step: Mix Apples
Now, drain the water off of the apples and mix them with the spices.

*

Now that you have finished the filling, it is time to assemble your pie.

First Step: Cut
Now that your pie crust has had plenty of time to cool, divide it into two, equal halves.

Second Step: Rolling Pie Crust
Roll one of the balls of pie crust out until it is around 1/8th of an inch thick.

Third Step: Putting Crust in Pie Pan
Once you have rolled out the dough, wrap it around the rolling pin and unroll it onto your pie pan.
Once you have shaped it to fit the inside of the pan, take a fork and poke holes in the bottom of the crust. This will let the steam out as the pie bakes.

Four Step: Filling Apple Pie
Dump all of the apples in the pie. Place about 4 chunks of butter on top of apple filling. This will give the filling rich flavor.

Fifth Step: Putting Top Pie Crust On Pie
Ok, we're almost done!
Roll out the remaining pie dough and place it on top.

Six Step: Forming Edge of Pie Crust

Create a pattern around the edge of the pie by using the back of a knife.

*

Baking Apple Pie:
Cut long strips of tinfoil and place them around the edge of the pie.
This will prevent the crust's edge from burning while it bakes. You will want to take the tinfoil off about ten minutes before the pie is done. This way, the apple pie will have a golden brown edge.

Bake your pie at 400 degrees for 50-60 minutes.

hint: Place a cookie sheet covered in tinfoil on the lowest oven rack (not on the same rack as the pie) to prevent any overflow from reaching the bottom of the oven--easy cleanup!

Brush With Egg White:
For a glossy effect, brush a small portion of egg white on top of the crust when you remove the tinfoil.



Enjoy!


Apple Cider Vinegar Hair Rinse




(You can adjust quantities accordingly to make a larger amount at a time)

Ingredients:

1 teaspoon of apple cider vinegar
2 tablespoons of distilled water
4 drops total of essential oil of your choice

Directions:

1 - Add ingredients together and shake well. Shake well before using.
2 - Pour mixture on and work through hair, and let sit for a couple of minutes.
3 - Rinse well with cool or tepid water.

Lemon Herbal Hair Rinse



(You can adjust quantities accordingly to make a larger amount at a time)

Ingredients:

The juice from one freshly squeezed lemon, medium to large size.
1 teaspoon of fresh, finely minced rosemary, chamomile, and parsley.
1/2 cup distilled water

Directions:

1 - Pour the lemon juice into your container.
2 - Put the minced herbs into a small saucepan and add the 1/2 cup of water.
3 - Bring herb and water mixture to a boil, then simmer for five minutes.
4 - Strain the mixture through muslin or a similar cloth and let the mixture cool.
5 - Mix 2 tablespoons of the herbal mixture with the lemon juice.
6 - Shake well before using. Pour mixture on and work through hair, and let sit for a couple of minutes.
7 - Rinse well with cool or tepid water.

Natural Hair Detangler Recipe


Summary:

Similar to No More Tangles

Ingredients:

8 oz. distilled water
1 tsp. aloe vera gel
1-2 drops glycerin
1-2 drops essential oil
15 drops Grapefruit seed Extract

Instructions:

Combine in a spray bottle. Shake before each use. Spray in hair to moisten as you brush it out.

All Natural Soap Recipe




For a couple of years, this recipe was my closely guarded secret, since I sold them, but now, it's more about the health of others rather than money, as it well should be. I have other, more exotic recipes, including shampoo bars, that I can post later if anyone is interested. It just takes a while to type them up. Most of the recipes are out of the book mentioned at the end, a very good investment if you are really interested in making your own soap.

This is a basic recipe. If you have extremely oily skin, Grapeseed or Sunflower Oil are good substitutes for the Olive Oil in the recipe. Other good, but more expensive, Olive oil replacements include Sweet Almond Oil, Aloe Vera Oil, Apricot Kernel Oil, and Flax Seed Oil. They are all relatively close on the saponification chart and will have the same result in bar soaps.

This is also a good recipe to make in bulk, without added fragrance, to have some melt-and-pour base for making more exotic soaps with butters, natural colors from herbs, and scents later. :-)

It works best to either make or purchase a wooden soap frame. A good sized, shallow cardboard box can work too. You will need stainless steel pots, preferably able to be set as a double boiler, a grams-pounds scale, a large glass bowl, sodium hydroxide (lye), your oils, of course, and candy thermometers (or soap thermometers, whichever you prefer). Also, essential oils if you wish to use them for a natural fragrance or for their benefits. The best price I have found on lye is at http://www.essentialdepot.com/servlet/the-Sodium-dsh-Hydroxide-dsh-Lye-dsh-Food-dsh-Grade/Categories .

Other good supply sites include:
*www.essentialwholesale.com
*www.camdengrey.com
*www.brambleberry.com
*www.wellingtonfragrance.com (WF is more expensive for Essential Oils, but it is educational on the benefits of certain oils, and what fragrances do best as top, middle, or base notes.)
*www.newdirectionsaromatics.com is a good resource for more expensive but extremely beneficial additives.

All measurements in this recipe are done in weight as it is measured on the scale.

Basic Bar Soap
Should make about 40 4 ounce bars.

Ingredients:

3 pounds of cold distilled water
473 grams sodium hydroxide
4 pounds (1.81kg) olive oil (regular, doesn't need to be VOO or EVOO)
2 pounds 8 ounces (1.13 kg) coconut oil
1 pound 8 ounces (680 g) palm oil
30 grams grapefruit seed extract or Rosemary Oleoresin, preservative,
optional
45-50 grams (aprox 15-18 tsp) pure essential oil, optional
optional additives

Directions:

1- Line soap mold with waxed freezer paper. Use masking tape to smooth edges and secure the paper to the frame or box.

2- Pre-measure essential oil(s), preservatives, and any additives and set aside in sealed containers.

3- Wear goggles and gloves, measure out sodium hydroxide and set aside.

4- Set the glass container on the scale and zero it out. Add the distilled water and remove from the scale to a well ventilated area (I prefer to do it outside). Carefully add the sodium hydroxide and stir quickly with a metal or wooden utensil. *The fumes will be strong. The reaction will make the solution over 200 degrees, so you will need to set the bowl aside and let it cool to 80 degrees F*

5- While lye is cooling, measure out oils and add them together in the stainless steel double boiler over low heat, stirring as needed until the chunks are dissolved completely. If you use a preservative, add it to the oils after they have dissolved. Let the oil mixture cool to 80 degrees F.

6- When lye and oils are both at 80 degrees F, (make sure to remove from heat) wearing your goggles and gloves, add the sodium hydroxide mixture to the oil mixture and stir briskly as you pour. Continue stirring, circling the edges of the pan and cutting through the middle to keep as much of the mixture in constant motion as you can. *Make sure not to beat it or whip it, just stir "briskly", and do not scrape the sides of the pan.* Once it reaches "trace", or when a small amount of the mixture drizzled across the top of the mixture leaves a faint pattern before sinking back into the solution, the soap is ready for the essential oils and other additives. Reaching trace consistency could take between 7-40 minutes, depending on the batch. Patience and a strong arm are must haves, lol.

7- Add EO and additives, stirring swiftly and thoroughly for 20 or 30 seconds and then quickly pour into prepared frames. Mixture should be uniform in color and smooth with no lumps.

8- Cover the frame with a piece of plywood or heavy cardboard then cover with a thick blanket. Let sit for 18 to 24 hours, undisturbed. The insulation is really important, because it allows the soap to heat up and complete the process.

9- After 24 hours, uncover the frame and set it away from drafts and cold temps for 1-7 days, until the soap is firm enough to cut. Do not wait until it is rock hard.

10- Using rulers and a paring knife, lightly mark the soap block into bars, but be careful not to cut all the way through. Once the marks are satisfactory, cut all the way through into bars. Using the wax paper edges, gently lift the soap from the frame and peel the paper away. Trim a thin slice off the top to remove the powdery white soda ash, and trim the edges.

11- In a dry, well ventilated room away from temperature extremes, lay the soaps in a single layer on brown paper or wicker or rattan placemats. Don't use bags or paper with ink on them, it will imprint the soap.

12- Allow the soaps to cure for 4-6 weeks, turning them over once to expose the other sides. During this time the soaps are becoming harder and milder. Wrap and store in breathable material.

**Got this and other recipes out of "The Natural Soap Book" by Susan Miller Cavitch. Great resource for soap making.**

Homeade Castile Soap Recipe



A lot of recipes call for a bit of shredded castile soap, so here is a recipe. The directions are the same as the directions for the Basic Bar, so I included them below as well. The approximate cost per bar is $2.00 for Certified Organic ingredients.

Ingredients:

3 pounds cold distilled water
8 pounds Olive Oil
460 grams sodium hydroxide


Directions: (Same as basic bar)

1- Line soap mold with waxed freezer paper. Use masking tape to smooth edges and secure the paper to the frame or box.

2- Pre measure any additives that you want to add. (None are recommended for the Basic Castile Soap.)

3- Wear goggles and gloves, measure out sodium hydroxide and set aside.

4- Set the glass container on the scale and zero it out. Add the distilled water and remove from the scale to a well ventilated area (I prefer to do it outside). Carefully add the sodium hydroxide and stir quickly with a metal or wooden utensil. *The fumes will be strong. The reaction will make the solution over 200 degrees, so you will need to set the bowl aside and let it cool to 80 degrees F*

5- While lye is cooling, measure out oils and add them together in the stainless steel double boiler over low heat, stirring as needed until the chunks are dissolved completely. If you use a preservative, add it to the oils after they have dissolved. Let the oil mixture cool to 80 degrees F.

6- When lye and oils are both at 80 degrees F, (make sure to remove from heat) wearing your goggles and gloves, add the sodium hydroxide mixture to the oil mixture and stir briskly as you pour. Continue stirring, circling the edges of the pan and cutting through the middle to keep as much of the mixture in constant motion as you can. *Make sure not to beat it or whip it, just stir "briskly", and do not scrape the sides of the pan.* Once it reaches "trace", or when a small amount of the mixture drizzled across the top of the mixture leaves a faint pattern before sinking back into the solution, the soap is ready for the essential oils and other additives. Reaching trace consistency could take between 7-40 minutes, depending on the batch. Patience and a strong arm are must haves, lol.

7- Quickly pour into prepared frames. Mixture should be uniform in color and smooth with no lumps.

8- Cover the frame with a piece of plywood or heavy cardboard then cover with a thick blanket. Let sit for 18 to 24 hours, undisturbed. The insulation is really important, because it allows the soap to heat up and complete the process.

9- After 24 hours, uncover the frame and set it away from drafts and cold temps for 1-7 days, until the soap is firm enough to cut. Do not wait until it is rock hard.

10- Using rulers and a paring knife, lightly mark the soap block into bars, but be careful not to cut all the way through. Once the marks are satisfactory, cut all the way through into bars. Using the wax paper edges, gently lift the soap from the frame and peel the paper away. Trim a thin slice off the top to remove the powdery white soda ash, and trim the edges.

11- In a dry, well ventilated room away from temperature extremes, lay the soaps in a single layer on brown paper or wicker or rattan placemats. Don't use bags or paper with ink on them, it will imprint the soap.

12- Allow the soaps to cure for 4-6 weeks, turning them over once to expose the other sides. During this time the soaps are becoming harder and milder. Wrap and store in breathable material.

All Natural Shampoo Bar





Ingredients:

3 pounds of cold distilled water
510 grams of sodium hydroxide
2 pounds and 13 ounces of olive oil
2 pounds and 4 ounces of castor oil
4 ounces of jojoba oil
2 pounds and 4 ounces of coconut oil
2 ounces of shea butter
2 ounces of sweet almond oil
2 ounces of apricot kernel oil
2 ounces of avocado oil
30 grams of grapefruit seed extract or rosemary oleoresin (preservative)
15-18 teaspoons of optional essential oils

Directions:

1- Line soap mold with waxed freezer paper. Use masking tape to smooth edges and secure the paper to the frame or box.

2- Pre-measure essential oil(s)and any additives and set aside in sealed containers.

3- Wear goggles and gloves, measure out sodium hydroxide and set aside.

4- Set the glass container on the scale and zero it out. Add the distilled water and remove from the scale to a well ventilated area (I prefer to do it outside). Carefully add the sodium hydroxide and stir quickly with a metal or wooden utensil. *The fumes will be strong. The reaction will make the solution over 200 degrees, so you will need to set the bowl aside and let it cool to 80 degrees F*

5- While lye is cooling, measure out and combine olive oil, castor oil, jojoba oil, sweet almond oil, apricot oil, and avocado oil in one pot and heat over low heat. Measure out and add coconut oil to another pot, and heat over low, stirring, until all chunks have dissolved, then add shea butter until well melted and combined. Once melted and well blended, add the coconut/shea butter mixture to the other oils along with your preservative. Let the oil mixture cool to 80 degrees F.

6- When lye and oils are both at 80 degrees F, (make sure to remove from heat) wearing your goggles and gloves, add the sodium hydroxide mixture to the oil mixture and stir briskly as you pour. Continue stirring, circling the edges of the pan and cutting through the middle to keep as much of the mixture in constant motion as you can. *Make sure not to beat it or whip it, just stir "briskly", and do not scrape the sides of the pan.* Once it reaches "trace", or when a small amount of the mixture drizzled across the top of the mixture leaves a faint pattern before sinking back into the solution, the soap is ready for the essential oils and other additives. Reaching trace consistency could take between 7-40 minutes, depending on the batch. Patience and a strong arm are must haves, lol.

7- Add EO and additives, stirring swiftly and thoroughly for 20 or 30 seconds and then quickly pour into prepared frames. Mixture should be uniform in color and smooth with no lumps.

8- Cover the frame with a piece of plywood or heavy cardboard then cover with a thick blanket. Let sit for 18 to 24 hours, undisturbed. The insulation is really important, because it allows the soap to heat up and complete the process.

9- After 24 hours, uncover the frame and set it away from drafts and cold temps for 1-7 days, until the soap is firm enough to cut. Do not wait until it is rock hard.

10- Using rulers and a paring knife, lightly mark the soap block into bars, but be careful not to cut all the way through. Once the marks are satisfactory, cut all the way through into bars. Using the wax paper edges, gently lift the soap from the frame and peel the paper away. Trim a thin slice off the top to remove the powdery white soda ash, and trim the edges.

11- In a dry, well ventilated room away from temperature extremes, lay the soaps in a single layer on brown paper or wicker or rattan placemats. Don't use bags or paper with ink on them, it will imprint the soap.

12- Allow the soaps to cure for 4-6 weeks, turning them over once to expose the other sides. During this time the soaps are becoming harder and milder. Wrap and store in breathable material.

**Got this and other recipes out of "The Natural Soap Book" by Susan Miller Cavitch. Great resource for soap making.**

Family Farm Ordered to Destroy 50,000 Pounds of Cheese

Dry-cows-coming-in
DRY COWS COMING IN AT MORNINGLAND DAIRY
REALITY? REASON?

Nah, We’ve got Regulatory Authority!

by Guest Blogger, ©Doreen Hannes 2010
Morningland Dairy is the latest attempt by the FDA to fulfill theHealthy People 2020 objective to kill raw dairy. Morningland is owned by Joseph and Denise Dixon, who operate the cheese plant and make raw cheese from cows kept right on the property and managed by one of their eldest daughters. They have 12 children, 4 who still live at home, and they have been actively engaged in real food for decades.  They were caught up in the Rawesome Raid dragnet and many believe the questionable California Dept of Food and Agriculture tests on their cheese are the legal justification for the multi-agency guns drawn raid at Rawesome.

Farm’s Perfect Safety Record Matters Not to Authorities

Morningland Calf
Morningland Calf and Farmer's Daughter
In the thirty years of Morningland Dairy operations NO ONE has become ill from consuming their products. Yet they have been ordered by the Missouri Milk Board to destroy ALL of their cheese without actual tests being performed on the cheese stock. This is nearly 50,000 pounds of cheese, or approximately $250,000.
Since the Milk Board and the FDA showed up at Morningland on August 26th, they have been “embargoed” from shipping or making any product. They dumped their milk for nearly six weeks before being approved to send it into homogenized, pasteurized distribution. All the while, they have had to pay the bill to keep the dairy and cheese plant operable.
On September 24th, the Milk Board verbally ordered Morningland to destroy their product. Morningland asked that this order be put in writing. One week later the order was hand delivered to General Manager/owner, Joseph Dixon. The order states that in three business days the Milk Board would contact them with when and how the cheese was to be destroyed.

Morningland Rebuts the Destroy Order and Offers a Solution

Bringing-in-mother-newborn
Bringing in Mother and her Newborn Calf
Morningland dared to publish a written objection to committing suicide, a rebuttal and proposed remedy. They rebutted many of the stated “facts” in the 10-page order, Destroy Orders: Morningland Dairy. The Morningland Dairy then offered a reasonable, logical, scientifically sound remedy to destruction on the afternoon of October 6th.

Gov’t Pushes Forward to Destroy Cheese, and Farm

The next morning, they were served with a restraining order and preliminary injunction by the Attorney General’s office of Missouri. They were to be in court the very next day. In sum, they were ordered to destroy their wealth on Friday, asked for logic and justice on Wednesday, notified they were being sued on Thursday and ordered to be in court on Friday.
At 4:50pm on Thursday, the Attorney General’s office called and canceled court because one or two of their witnesses couldn’t attend. Never mind that a family run dairy and cheese plant with 9 families making a living through it should mount a legal defense against destruction in one day. It’s another raid using Gestapo legal tactics that fit the MO of the FDA and their minions….or sub agents, if you prefer.
As readers of this blog and those in the real food movement know, the FDA has a mission. They have blatantly stated that you have no right to consume foods of your choice, and the FDA Plant and Dairy head has a documented Howard Hughes like fear of raw dairy. They are happy to use their resources to “protect” you from consuming things that don’t make any one ill.  They’ve reduced science to superstition. If they get more power through S.510, they will regulate the family farm and real food to death and give you Cheez Whiz and Twinkies as government approved food.
Goat-milk-bottle-calves
Feeding Goat Milk to the Calves at Morningland Dairy Farm

WHAT YOU CAN DO TO HELP

To fight for your right to choose what you want to eat, Morningland must be able to go on the offense. They are willing to sacrifice everything they have worked for to stand for your ability to eat real food.
Friends of Morningland have put up a website, The Uncheese Party. They are asking supporters to sponsor a cheese to help the family out financially.
For as little as $5 you can tell the FDA and their minions that you are smart enough to decide what you want to eat and don’t need their permission or “help” to figure out what is “good for us”.  This battle must be won.
doreen-hannesFor several years, Doreen Hannes has been actively exposing the agencies and organizations that desire to control the food supply through international agreements, treaties and the agency rule making and legislative processes. A married homesteader, raiser of food, critters and children, she has dedicated herself to exposing the truth behind the disinformation being spouted by those who would benefit financially from controlling independent agriculture.

The Powdered Form of my Homemade Laundry Detergent



You will need:

1 and 1/2 cups of baking soda
1 and 1/2 cups of washing soda
7 oz bar of soap

~ It works best with a food processor or blender. ~

1) Grate the soap with a cheese grater first to get it into smaller pieces.

2) Mix together the sodas and the soap in a large bowl.

3) Put the mixture into a blender or food processor and process until it looks like a finer powder mixture. (Or mix it by hand until it is of the same consistency.)

4) Pour into a sealable, airtight container (I use a half gallon mason jar with lid, as you can see from the picture) and store until needed.

~ 1/8 cup will do one regular large load of laundry, although I use two scoops, or 1/4 cup, for diapers and heavy-soiled clothing. Recipe makes about a quart of dry detergent, so it will last about 32 regular loads. I am pretty sure that it can be used in HE washers because of the fact that it does not sud up a lot like normal, non-HE detergents. 

Borax Free Laundry Detergent




If you are like me and are hesitant to use a strong insecticide that has been labeled as "Hazardous waste" according to the MSDS, this is a Borax-free laundry detergent recipe. The only purpose of the Borax is to be a fabric brightener and deodorizer, and what white, non-toxic powder do we know that also does that? Yes, baking soda! :-D So, this recipe simply replaces the borax with baking soda, no biggie.

You will need:
*1 five gallon bucket
*1 cup (Aprox. 1 bar) of an all natural or organic bar soap, shredded
*4 cups water
*1 cup washing soda (Or you can use "pH Up" found in the pool supplies section of stores during the summer, same thing, sodium carbonate.)
*3/4 cup baking soda (or borax if you feel comfortable using it)
*aprox. 16 ounces of an essential oil for fragrance if desired and afforded
*HOT tap water

Directions:

1- Heat the shredded soap and 4 cups of water on the stove, stirring constantly, until all soap solids have dissolved.

2- Add washing soda and baking soda to the hot soap mixture and stir until dissolved. Turn off heat.

3- Fill the five gallon bucket with HOT water, then add the soap mixture, stirring until blended.

4- Cover the bucket and let sit overnight (8-10 hours). It should be the consistency of a liqui-gel when it is done setting.

5- Fill your soap containers halfway with the solution. Fill the rest of the way with cold tap water and shake it up really well.

*Note: If you do not want to have to fill another container and dilute, you can make it a concentrate by just leaving it in the bucket and using half as much per load. Usually, about 1/2 cup per load concentrate for really dirty clothes. That's what I do, it's easier. :-)

Natural Pest Control for Gardens with Ducks!


By Dave Holderread

If you are a gardener or farmer, or have a pond or stream on your property, ducks can be valuable allies in natural pest control. Watching these feathered vacuum cleaners enthusiastically hunting for and devouring pests both on land and in water is extremely satisfying to anyone who has struggled to find practical and safe methods to control the harm done by garden and farm pests.

These web-footed omnivores are tireless consumers of slugs, snails and a wide array of bothersome — and potentially dangerous — insects and grubs, including (but not limited to) mosquito pupae, Japanese beetle larvae, potato beetles and grasshoppers. In areas plagued by liver flukes, ducks can eliminate the problem by consuming the snails that are the intermediate host of this troublesome parasite of mammals. With the variety of diseases that mosquitoes can spread among avian and mammalian species, the duck’s ability to stop mosquitoes at the non-feeding pupa stage is significant.

Keeping Ducks in the Garden

The value of ducks to those of us who tend gardens and farms is not limited to pest control. Ducks provide valuable plant food via their manure and feathers (worms find molted feathers delicious, pulling them into their holes as they consume them). Garden-raised ducks can supply nutritious eggs and meat for the table.

Ducks are hardy and resistant to many diseases and parasites. They adapt well to virtually all climates including the cold north, dry deserts and the wettest tropical rainforests. Plus, they can be highly entertaining, and many people find them to be good garden and farmstead companions. Unlike chickens and guineas — that seem to have springs in their legs — most ducks can be easily penned with 18- to 24-inch-high barriers. For duck breeds that can fly, clipping the ten primary flight feathers of one wing annually will keep them grounded.

For decades, we have kept ducks in the garden during the non-growing season so they can clean out unwanted pests before the new crops are planted. When the garden is planted, we like to keep the plumed patrol around the perimeter where they can intercept migrating slugs, snails and insects. After seedlings are of sufficient size that they are not easily trampled or snacked on by foraging fowl, the ducks can be let into the garden while you work there and can keep an eye on your avian partners. When you are ready to leave, the ducks can be enticed to their pen with feed or easily herded. (Yes, ducks are easy to herd, unlike chickens or guineas that tend to scatter in all directions.)

Because of so many variables, it is impossible to give an exact number of ducks that should be employed in your garden. However, two to four ducks for every 500 to 1,000 square feet of garden can be used as a general guideline.
Organic Garden Pest Control

We have raised and studied many breeds of domestic ducks here at Holderread Waterfowl Farm & Preservation Center. Though the classifications are a bit flexible, we’ve grouped them according to their foraging ability as follows.

The “elite” foraging group includes the Dutch Hook Bill, Indian Runner, Campbell, Australian Spotted, Mini Appleyard and Silky Duck.

The “excellent” foraging class consists of the Welsh Harlequin, Magpie, Ancona, Bali, East Indie and female Muscovy.

The “good” foraging category includes the Cayuga, Crested, Call, Swedish, Orpington (often called Buff Ducks), Appleyard, Saxony and production or farm-type Rouen.

In the “fair” foraging division are the Pekin, Aylesbury, exhibition-type Rouen and male Muscovy.

From my observations, food-producing systems that provide the highest levels of sustainability and productivity mimic ecosystems found in nature by incorporating both plants and animals. After gardening and raising ducks for half a century, I find it hard to envision one without the other. Gardens and ducks are a natural fit.