Guest guest Posted March 14, 2004 Report Share Posted March 14, 2004 Here's a good lathering soap recipe for a 3# batch 10 oz coconut oil 10 oz palm oil 15 oz olive oil 4 oz canola oil ( or sub sunflower, sweet almond, avocado, or apricot kernel oil) 1 oz castor oil 5.9 oz lye 13.3 oz water Follow basic soapmaking instructions. Coconut oil will give your soap great lather, but keep it under 25% as it can be drying to the skin. <(((>< Looking for recipe Hi all - - - - I'm looking for a basic CP that has a WHOLE LOT of lather. Would anyone have a recipe they would share, or give me the name of a good recipe from one the libraries. Thanks a bunch !!!! Rhonda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2006 Report Share Posted May 19, 2006 Debi, This is a recipe from Earthly Bodies & Heavenly Hair. I have copied this from the book, hope it helps your friend. Lynn Superhealing Cream for Radiation (Makes 19 oz. you may want to reduce the formula) I devised this cream for a woman with breast cancer who was receiving radiation treatment. It helped her with healing the burns and scars that resulted from the treatments, She love to use the cream, as it soothed her wound while the aroma of the lavender was refreshing and uplifting to her spirit. 1oz. Calendula-infused olive oil 1oz. Comfrey-infused olive oil 1oz. St. swort-infused oil 1oz Jojoba oil 1oz. Sesame oil 1oz. Wheat Germ oil 1oz. Shea butter 2 oz. Coconut oil 1oz. Beeswax 2tsp. Lavender Essential Oil 9 oz. distilled water Begin by pouring 6oz. liquid oil into a 16oz. heat-proof measuring cup. Add pieces of solid oil to the liquid oil until the totat volume reaches the 9oz. mark on the measuring cup; this will give you the exact 3oz. measurement of solid oil. Next add pieces of Beeswax to the cup until it reaches the 10oz. mark; this will give you an exact 10z. measurement of beeswax. Put cup containing the oils and beeswax into a pot partially filled with water, place over medium heat and stir with a chopstick or spoon until the oils and beeswax melt and dissolve into a single uniform liquid. Remove the cup from the hot water and allow the mixture to cool to body temperature. I check the temperature by simply touching the cup to my skin. As it cools, the mixture will become thick and opaque. Stir it as it cools to keep the consistency smooth and uniform. If it becomes cooler tha body temperature, just reheat the mixture. While the oils are cooling, pour 9oz. of distilled water into a measuring cup and heat to body temperature by placing it into the hot water bath after the oil mixture has been removed from the heat Test the temperature with a clean finger. When the oil mixture and the water have both reached body temperature, pour the water into a blender, food processor, mixing bowl and a hand mixer and add optional water-soluble ingredients such as vitamin C, grapefruit seed extract or PABA. (preseravitive) Process at high speed. If using a high power blender, set it on low. Slowly add the oil mixture by pouring a thin drizzle into the whirling water. It will begin to thicken and sputter. Continue to process until the oil and water have blended together into a thick, creamy liquid . This may take 5-10 minutes in a blender or food processor. If using an electric mixer, beat at the highest speed for about 15 minutes. I get the best results with a Vita mixer set on low speed, where an emulsion occurs in 20-30 seconds. This process of emulsification, whereby water and oil merge into one liquid, is the secret to creams. Scoop the cream into a 32oz. measuring cup with a spout for easy pouring. If you are going to add essential oils to the cream, do so at this point, making sure to stir them in well. Pour the cream into very clean, dry jars, filling them to the top and leaving as little airspace as possible. Cap with tight fitting lids. Leave undisturbed overnight so that the cream will set thoroughly. Store the cream out of direct heat and sunlight. Use up quickly or refrigerate for longer storage. Unfortunately, cold temperatures often alter the consistency of a cream, causing the water to bead out and the solid oils to turn slightly granular. ( would be a good idea to reduce the recipe if using for only one person as this makes 19 oz.) But this is only a visual problem and will not change the effectiveness of the cream. If the cream should separate after a period of time, stir vigorously to whip it back together. Try adding a pinch of borax while slightly warming the cream as you stir to help reemulsify it. In applying cream, make sure that your fingers are very clean when you scoop the cream out of the jar, in order to mimimize the bacterial contact. Because truly natural creams are so perishable, they are hard to come by. Looking for recipe Hi, I'm looking for a recipe that i could make for a friend who is undergoing cancer treatments... She is now going through chemo... Any help would be greatly appreciated. hugs, Debbie~ Vibrant Health! Daily tips for the body, mind and soul. From Glenbrook Farms Herbs and Such http://www.glenbrookfarm.com/herbs/vhform.html<http://www.glenbrookfarm.com/herb\ s/vhform.html> Flat Rate Shipping! Just $4.99 per order this week! See Site for details Don't miss the weekly specials! http://glenbrookfarm.com/store/specialsseeds_1.html<http://glenbrookfarm.com/sto\ re/specialsseeds_1.html> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2009 Report Share Posted April 3, 2009 I make this one all the time and it's great. Ingredients 2-3 pcs fresh or dried galangal slices 2 pcs of fresh lemon grass stalks 1 clove of garlic Pinch of tamarind paste 3-4 fresh Thai chilis (depending on how spicy you you like it) Fish sauce to taste Soy sauce to taste, (optional) 1/2 lb. boneless chicken 13.5 oz coconut milk Preparation 1. Boil galangal, lemon grass, garlic and tamarind in 1 cup of water for 2-3 minutes to bring out the flavor. 2. Cut 1/2 lb. chicken into approx. 2 inch pieces 3. Add chicken to the boiling water and boil for another 8 minutes until cooked through. 4. Add coconut milk. Bring to the boil again and boil for another 3 minutes. 5. Add 1 tablespoon of Thai fish sauce ( " Nam Pla " ), 1 tablespoon Thai thin soy sauce, 2 slices of white onion. And if desired garnish with 3-4 Thai fresh chiles ( " prik kee noo " ). Bring to the boil for one minute. 6. Remove from heat. Add fish sauce to taste. On Apr 3, 2009, at 5:51 AM, barbaraphilpot wrote: > Anyone have a good recipe for a chicken soup using coconut milk? We > have had some at a local Thai restaurant and I would love to make > my own here at home. > > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2009 Report Share Posted April 3, 2009 Thanks ! What is galangal and do I buy it at an Asian grocery? > > I make this one all the time and it's great. > > > > Ingredients > > 2-3 pcs fresh or dried galangal slices > 2 pcs of fresh lemon grass stalks > 1 clove of garlic > Pinch of tamarind paste > 3-4 fresh Thai chilis (depending on how spicy you you like it) > Fish sauce to taste > Soy sauce to taste, (optional) > 1/2 lb. boneless chicken > 13.5 oz coconut milk > > Preparation > > 1. Boil galangal, lemon grass, garlic and tamarind in 1 cup of > water for 2-3 minutes to bring out the flavor. > 2. Cut 1/2 lb. chicken into approx. 2 inch pieces > 3. Add chicken to the boiling water and boil for another 8 > minutes until cooked through. > 4. Add coconut milk. Bring to the boil again and boil for another > 3 minutes. > 5. Add 1 tablespoon of Thai fish sauce ( " Nam Pla " ), 1 tablespoon > Thai thin soy sauce, 2 slices of white onion. And if desired garnish > with 3-4 Thai fresh chiles ( " prik kee noo " ). Bring to the boil for > one minute. > 6. Remove from heat. Add fish sauce to taste. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2009 Report Share Posted April 6, 2009 Galangal is Thai (or asian) ginger - & yes, you can get it in an Asian grocery, or you can use 'regular' ginger. I recently read the suggestion of grating fresh ginger on a medium grater, to get the juicy part, & leave some of the strings behind You can google Thai coconut recipes & find some fun ones - I found one for Thai Iced tea, another favorite; for 2 cups: 2 bags Jasmine tea steeped in: 2 C boiling water 1 C coconut milk Pour 1/2 C coconut milk in each glass Stir om sweetener as desired (honey, agave nectar, pinch of stevia) Add ice Carefully pour 1/2 tea in each cup, over the back of a spoon held close to the surface of the coconut milk 'for more dramatic seperation.' I used Dr Fife's suggestion of combining a can of coconut milk with 1/2 can of water, & perhaps a bit of vanilla & tsp - Tbsp of agave nectar - I mix it up & store in a glass jar in the fridge to use as needed. It keeps ~ 3 days, & I've frozen the eccess for use in soup or rice. I've also made this with coconut tea (from England) & Stash has a new 'mango coconut' tea in bags - yum!! > > What is galangal and do I buy it at an Asian grocery? > > Quote Link to comment Share on other sites More sharing options...
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