I used a lot of rice bran oil, Shea butter and cocoa butter in this recipe and bentonite clay. The clay adds some slip to this soap as well as changing the texture of the bubbles to be dense and foamy. Because of the clay the batter set up faster than I was prepared for, I didn’t have a chance to flatten out the tops before they were solid but these are just for family so it doesn’t matter much.
I am hoping I get white suds, it’s easy to over do the charcoal and end up with grey bubbles. I cut them a little early, I could have waited another 12 hours but was impatient and there’s still some soda ash to clean up later. I scented it with Tea Tree Essential Oil.
I made the small soap hearts for a future project… lots of soda ash there.
I was gifted an Aerogarden several years ago and I love the thing. There is nothing like having fresh basil for pesto, fresh cilantro for your taco’s, fresh mint and chamomile for your tea and fresh dill for potato salad. Currently I am growing basil, marjoram and thyme.
With all of the extra light from my Aerogarden it gives me opportunity for additional fresh food.
Place green onions in a few inches of water, change the water and rinse onions every two days. When you harvest them just completely cut the onion a few inches above where the water line is and it will completely regrow to be used again. The same can be done for leeks and celery.
I also started growing ginger on my patio to see how that goes, it’s a lovely looking plant.
With the change in weather I have been wanting soup.
4 potatoes, cubed (I prefer red potatoes because they blend more creamy but any kind works. I also leave the skin on.)
1 large leek, in 1/2 slices and rinsed
2 tablespoons vegan butter or coconut oil
2 cloves garlic, minced
3/4 teaspoon salt
ground pepper to taste
3/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon corriander, ground
4 cups vegetable broth
1 bay leaves
3/4 cup coconut milk
green onions for garnish
In a soup pot over medium high heat add the butter/oil and salt, saute the leek and onion for 3-5 minutes.
Add potato, garlic, pepper, thyme, rosemary and coriander. Continue to saute for another 2-3 minutes stirring often.
Add broth and bay leaf, then bring to a boil before reducing to a simmer until the potatoes are tender, about 20 minutes.
Remove from heat, remove bay leaf. Stir in coconut cream and add salt to taste. Blend in batches until smooth and creamy, I usually under blend the last batch so there are some small chunks of potato still in the soup.
The weather is changing, the maple leaves are beginning to turn that means it is squash season. You can use many varieties of winter squash for this recipe, pumpkin and carnival squash are easy to find alternatives.
3 acorn squash, cut in half and de-seeded
1/2 onion, chopped
2 tablespoons avocado oil
1 tablespoon curry powder
4 cups chicken or vegetable stock
1 cup coconut milk
1/2 teaspoon ground nutmeg
salt & pepper
Preheat over to 350 degrees. Bake acorn squash until tender, About 40 minutes.
Meanwhile Add oil to pot, saute onion and curry powder until onion is soft, add vegetable stock and simmer until squash is baked.
Scoop flesh from the squash with a spoon and add it to the broth, simmer together to reduce for about 20 minutes. Transfer to a food processor in portions and blend until smooth.
Return to pan and add coconut milk, nutmeg, salt and pepper to taste. Return to simmer for another 20 minutes before removing from heat and serving.
The broth is made with onion, salt, caramelized garlic, ginger, portabella, soy sauce, sweet potato, miso paste and leek.
Add roasted sweet potato, sauteed shiitake, a 7 minute egg and chopped green onions.
Then put it all together with ramen noodles. it looked great and tasted delicious.