1/4 c cosmetics grades beeswax
2 T shea butter
1/4 c coconut oil
1/2 t honey
2 T sweet almond oil
Pour 2 c water in a medium pot and fit with a double boiler. Place over medium heat on the stove. Add the beeswax and shea butter, and heat until melted. Add the coconut oil, sweet almond oil and honey and stir with a spoon you plan to only use for working with beeswax. Heat until the coconut oil has melted. Pour into your containers of choice, and allow at least 15 min to cool. If you want to “flavor” this, you have 2 options. You can add essential oils to the double boiler when everything is melted, or you can add a few drops of essential oil into your container. If adding them in the containers, you’ll want to stir with a toothpick right after you’ve incorporated the melted mix. For a harder chapstick, you’ll want to go a bit heavy on the beeswax. For a softer chapstick, add a bit more sweet almond oil.
1/4 c unrefined shea butter
1/4 c cocoa butter, raw, pure, unrefined
1/4 c 100% pure coconut oil
1/4 c sweet almond oil
10 – 20 drops essential oil of your preference
Combine all ingredients, except the essential oils, in a small pot or double boiler. Gently melt and stir over medium-low heat until the mix is liquid. Remove from the heat and allow the mix to partially set up. (you can place in the fridge or freezer to speed this process.) Once the mix is partially set, add the essential oils of your choice and whip with a hand mixer or stand mixer until the body butter is fluffy and stiff peaks have formed. Spoon into a jar and apply anywhere on the body.
100 g coconut oil 76º
40 g avocado oil
60 g cocoa butter
60 g shea butter
80 g castor oil
60 g soy wax
53 g lye
30 g glycerin
30 ml coconut milk
20 ml distilled water
lavender essential oil
orange essential oil
Mix together the glycerin, coconut milk and distilled water in a medium sized bowl. (Glass or ceramic is best.) Measure out the lye and add it to the liquid mixture in the bowl. Stir until the lye is dissolved and well incorporated into the mixture. This is best done outside or in a well ventilated area. You should also use gloves and safety glasses when working with lye and the lye solution. Always make sure to add the lye to the liquid and not the liquid to the lye container. (For more safety tip and information about how to make soap, check out my post on making a beginner soap.) The lye mix will begin to get hot. Leave it outside to cool in an area where animals and children won’t have access to it, and meanwhile measure out the oils, butters and wax. Heat the oils, butters and wax in a large bowl over a double boiler to help melt the wax and butters. You can remove them from the heat once the butters and wax have melted and you have mixed them all together. Carefully pour the lye mix into the oil mix. You can gently combine them at first with a stainless steel spoon. Once the oils and lye solution have been combined, begin to blend them together with an immersion blender. As you blend the ingredients with the immersion blender, they will become thicker and more opaque. When you have reached the consistency of a light mayonnaise, you can stop blending. Add in any essential oils of choice to help add fragrance to your soap. (ie. a combination of lavender and orange essential oils aid in healing skin irritations.) Once you’ve stirred in the essential oils, you can pour the mix into your molds or glass jars. Leave the soap uncovered and untouched for at least 24 hours. Because this soap uses mostly solid oils and butters, it should harden quite quickly, and you’ll likely be able to unmold your soap after only a day. Check your soap for hardness, and unmold it if it has reached a hardness in which you can remove it from the molds without damaging it. Placing the molded soap in the freezer for about an hour will help you with the unmolding process. Not only will it help harden the soap, but it also slightly shrinks it to make it easier to remove it. Once you’ve removed the soaps from the molds, separate them and leave them in an area to dry out and further harden for several weeks. It’s a good idea to turn the soap over occasionally so that the soap will evenly dry out on all sides. If you’ve used glass jars, keep the lids off the jars to help allow the soap to dry. The saponification process will complete in the first few days after your soap is made, and you can technically use it immediately afterwards. That said, the wait time will help form a harder bar of soap that will last longer and work better.
450 g olive oil
150 g laurel berry oil
228 g water
78 g lye aka Sodium hydroxide (NaOH)
18 g fragrance or essential oils (opt)
Weigh out the lye and the water in separate containers. Use stainless steel bowls for this step. (Other metals may react with the lye, while some plastics may be melted and some glass bowls may crack from the sudden heat of the chemical reactions when you mix the water and lye together.) Add lye to the bowl of water. (Do not add the water to the bowl of lye.) Stir the water and lye together thoroughly in a well ventilated area. You will notice that the lye solution will heat up and get cloudy. It will also give off fumes that you should avoid inhaling. Allow the lye solution to set in a place where it won’t be disturbed by animals or small children while you measure out the oils. Weigh out the olive oil and laurel berry oils in a large bowl. At this point you can use ceramic, glass, stainless steel or plastic. Pour the lye mix into the oils and gently stir them together. It’s OK if the lye mix is still warm. Once you have thoroughly combined the lye solution and oils, you can begin to blend them with an immersion blender. As you blend the ingredients together, they will begin to thicken and become more opaque. Your mix will thicken to the point of looking like a creamy salad dressing or light mayonnaise. This point is called “trace” in soap making. At this point you can add in any extra fragrances, essential oils or other additives as desired. Pour the soap mix into molds and allow to harden for a couple of days before unmolding. (You can unmold as soon as you feel the soap is hard enough. The amount of time will depend upon the temp of your environment, humidity, molds used, etc.) Cut the soap into bars as needed. Don’t wait too long to cut the bars of soap or the soap will get too hard and brittle to cut easily. Allow the bars of soap to cure for at least a month before using it. Ideally you should wait several months. Olive oil based soaps like this one are normally allowed to cure for several months before using them. The soap will harden and improve with time.
2 t butter
3 T coconut oil
1/2 c popcorn kernels
Set Instant Pot to saute, more (or high) setting. Add coconut oil and butter and allow to melt completely and start to sizzle. Add popcorn kernels and stir so all kernels are coated with oil. Place glass lid on top and hold, popcorn will begin popping in about 2 – 3 min, turn off when 2/3 of kernels have popped and they will continue to pop but not burn. Carefully remove lid. Pour out of pot when done so they don’t continue to cook. Salt and you’re done!
2 baguette, cut into cubes
8 oz ground sausage
3 stalks celery, diced
1/2 medium onion, diced
8 oz mushroom, quartered
1 large carrot, diced
1/2 c chicken stock
4 oz butter
1 1/2 t poultry seasoning
1 t thyme, chopped
1 T parsley, chopped
1/2 t salt
1/2 t freshly ground black pepper
Place the Inner Pot into the Pressure Cooker. Press the SOUP/STEW button to set for 10 min. Melt butter. Add ground sausage and saute until brown. Add vegetables and saute for 4 min. Add seasonings. Add stock and fold in cubed baguette. Secure lid on the cooker. Lock the lid and switch the Pressure Release Valve to closed. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL button. Switch the Pressure Release Valve to Open. Do not remove lid until steam is released completely. Serves 4.
1 1/2 c water
Place the inner pot into the Instant Pot. Put in the wire rack and add eggs. Add water. Place lid on the cooker, lock and switch the Pressure Valve to Closed. Push the Rice/Risotto button, 6 min. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Switch the Pressure Valve to Rapid Release. When the steam is completely released, remove lid. Carefully remove eggs and place in an ice bath, Let eggs cool for a few min and peel.
You can steam clean your Instant Pot with some cut up lemons and 2 c water. Run for 2 min on the “steam” setting with the sealing ring intact. This will help you remove odors from the Instant Pot and the sealing ring all at once. You will want to leave the steam release naturally and then let the sealing ring air dry afterwards.
Place the rack that came with your Instant Pot in the bottom. Place desired number of eggs on the rack. Put 1 c water in the bottom of the Instant Pot. Put the lid on and lock the lid. Turn on the manual setting and set your Instant Pot to 7 min. Once your Instant Pot is finished use the quick release valve. Allow eggs to cool in the fridge until they are cool enough to handle. Peel, enjoy or make deviled eggs!
1/2 gal milk
1 pt heavy cream
4 T Noosa Plain/Honey Yogurt as starter or Plain Fage
1 – 1 1/2 T gelatin
1/2 c sugar
4 – 5 T clover honey
Sterilize Instant Pot. Add 3 c water to the Instant Pot cooking pot, lock on lid and close pressure valve. Push Steam button and adjust to 5 min. When beep is heard, open pressure valve (quick release). When all pressure has been released, remove lid and dump out the water. Dry and cool off cooking pot.
Make Noosa Yogurt (not under pressure)
Pour milk and cream into cold Instant Pot cooking pot. Cover with lid. Close pressure valve, if desired. Push Yogurt button and then the Adjust button, until it says “boil.” After 10 min remove lid, remove milk skin and whisk milk. Mix together sugar and gelatin, and set aside. When beep is heard open lid. Remove milk film. Whisk and take temp. If the temp is not 180 F, repeat last step. When 180 F is reached, add 1 c of the 180 – 183 F milk to the bowl of sugar and gelatine. Whisk until completely dissolved. Pour mix into the pot of hot milk and whisk, until fully incorporated. Remove cooking pot and place in kitchen sink full of cold water. Cool down to 105 F, whisking often. Remove any milk skin. Cool down should take about 5 min. In a measuring cup, mix together starter and honey. Temper starter by adding 6 T warm milk to starter mix and whisk until smooth. Pour starter mix into cooking pot and whisk to combine. Place cooking pot back into the Instant Pot and cover with lid. Press Yogurt button. The display screen should say 8:00 (hit again or Adjust until it says 8:00). Adjust time down to 6:00. Make sure display says “Normal,” not “Less.” The program will end after 6 hours. When cycle ends, open the lid and give it a quick whisk. Add more sugar depending on taste. Divide yogurt into 8 half pint mason jars. Place in the refrigerator for at least 8 – 10 hours to let yogurt set.
1 1/2 lb butter, preferably grass-fed
Place sticks of butter in Instant Pot. Leave the lid off. This will keep condensation from dripping into the melting butter. (If you wish to cover the Instant Pot in the first stage of cooking (slow cook), then during the second stage of cooking (saute mode), you may have some bubbling and splatter due to condensation, so be sure to cover the Instant Pot with a splatter screen till the bubbling slows down. Cook in ‘Slow Cook’ mode for 2 hours at ‘Normal’ temp. The milk solids will have settled to the bottom and will still be pale yellow in color. Turn off Instant Pot. Cover the pot with a splatter screen, because there may be some bubbling and splatter. Cook in ‘Saute’ mode for 9 – 10 min, stirring often till the milk solids turn to a golden color. (Be careful to keep your face away from the Instant Pot in case the ghee bubbles up.) Turn off Instant Pot and let the ghee cool down. The milk solids will darken to a caramel color in the residual heat. If it darkens too much, remove the inner pot from the Instant Pot. Allow to cool completely. Strain the ghee through a fine mesh strainer into mason jars or glass bottles that can be closed tightly. Store in a cabinet away from sunlight. Ghee will last for months at room temp because all the milk solids have been removed. Storing in the refrigerator will make it last even longer. Note: If the milk solids are too light, the ghee will spoil quicker. Yield: 2 1/4 cups.
1 gal whole milk (can sub any dairy milk inc 1%)
2 T Yogurt “Starter” (yogurt made with milk & active cultures only)
Add 3 c water to the Instant Pot cooking pot, lock on lid and close Pressure Valve. Push the Steam button and adjust time to 5 min. When Beep is heard, open Pressure Valve (Quick Release). When all pressure has been released, remove lid and dump out the water. Dry and cool off cooking pot.
Make Yogurt (Not Under Pressure)
Pour milk into cold Instant Pot. Cover with lid. Close the pressure valve, if desired. Push Yogurt button and then the Adjust button, until it says “boil.” (For the Instant Pot Plus, push Yogurt button until it says “boil”.) A few times during boil cycle, remove lid and whisk milk. When Beep sounds, open lid, whisk and take temp. If the temp is not 180 F, repeat last step or use the Sauté/Low function to get it up to temp, whisking continuously. When 180 F is reached, remove pot and place in kitchen sink full of cold water. Cool milk down to 95 – 110 F, whisking often. Temper starter – scoop out some milk and whisk in the starter. Pour milk (with the Starter) back into cooking pot, whisk thoroughly. Place cooking pot back into the Instant Pot and cover withlid. Press Yogurt button. The display screen will say 8:00 (hit again or Adjust, if necessary). (For Intant Pot Plus, press Yogurt button repeatedly until the display says 8:00 Normal.) Make sure display says “Normal.” Use the +/- button to adjust time to your desired level of tartness. The program will end after whatever time you have set to incubate. When cycle ends, remove cooking pot (covered) to refrigerator, until cool, 6 – 8 hours (undisturbed).
Make Greek Yogurt
Use a Yogurt strainer and strain the yogurt in the refrigerator for at least 2 hours. Your whey should be translucent/clear. If the whey is cloudy, add another layer of cheesecloth/butter muslin to your straining device. Whisking the milk every 10 min during the boil cycle will help the milk come up to temp quicker. Getting milk to 183 – 185 F and holding there for a few min will yield a thicker yogurt. Boil cycle will take about 45 min. Cool down will take about 10 min. Greek Yogurt is simply yogurt made from milk and a live culture starter and then strained for at least 2 hours or until desired thickness is achieved. Don’t forget to save some of the strained yogurt in ice cube trays to use as your future starter. Whole milk works best and give the most creamy and thick consistency.
1 pt cream (preferably organic, pasture raised cream)
1/3 c plain, good quality yogurt OR yogurt starter (for amount follow direction for 1 pt yogurt)
1 c water
Fill 1 pt jar with cream. Add rack and water to Instant Pot. Place jar with cream on rack, replace Instant Pot lid and lock. Press “steam” and set for 1 min. Allow cream to cool to 90 F and pour water out of Instant Pot. Add culture or yogurt to cream and place jar on rack. Replace Instant Pot lid and lock. Press “yougurt” and set for 8 hours. Repeat cycle-press “yogurt” and set for another 8 hours. Remove, secure lid on jar and place in refrigerator. Makes 1 pint.
1 gallon of milk (whole, grass-fed milk is the most nutrient-dense, but use whatever milk you prefer)
Yogurt starter, either powdered starter or 1/2 c store bought (as long as it has ‘active cultures’) or homemade yogurt from previous batch
First you need to sterilize your Instant Pot. Add 1 – 2 c water to your Instant Pot. Turn the steam release handle to sealed, hit the steam button and set the time for 1 min. Your Instant Pot will take a few min to come to pressure and then will steam the water for 1 min. Once it beeps at you that it’s done, do a quick release to release the pressure. After the steam has stopped releasing, open the lid and dump out the water. Add your gallon of milk to the Instant Pot. Turn the steam release handle to sealed. Hit the yogurt button and push the adjust button until the displays says “boil.” The Instant Pot will now boil your milk. This usually takes about 45 min, but may take a little longer or shorter. After the milk has boiled, your Instant Pot will beep and the display will read “yogt.” You now need to cool your milk down to 110 F. This is the only semi-annoying part of the process. Take the lid off your Instant Pot and remove the pot to somewhere on your counter. Stick a liquid thermometer into the pot so you can keep an eye on the temp. To speed up the cooling process, you can wrap some ice packs around the pot and periodically stir your milk. Cooling the milk usually takes a couple hours, but it may take longer or shorter. Once your milk has cooled to about 110 F, add your yogurt starter. (If you’re using a powdered starter, follow quantity directions on the box. Stirring continuously, slowly add your yogurt starter to your milk. Make sure that the starter is thoroughly and evenly mixed throughout the milk. Return your pot to the Instant Pot and put the lid back on. Hit the yogurt button again and then hit the adjust button until it displays a number. This is the number of hours that your yogurt will culture. You can use the “+” and “-” buttons to adjust how long you want your yogurt to culture. You can ferment yogurt for 24 hours in order to make a lactose-free yogurt. If you do not have lactose issues, you can ferment your yogurt for a shorter amount of time. Start with 8 hours and then experimenting with longer times if you desire. After you’ve selected the number of hours, your Instant Pot will beep and then display 0:00. It will then start counting up as it cultures. When your yogurt is done culturing, the Instant Pot will beep a final time and then display “yogt.” You can now transfer your yogurt to your preferred storage containers like four wide mouth quart jars. Store finished yogurt in the fridge. It should keep for several weeks.
Sift or blend together 3/4 c granular sucralose sweetener such as Splenda and 2 T cornstarch. Use this recipe as you would use powdered sugar.
Use a food processor or blender to combine together the following:
2 c sugar free (read the label) nonfat dry milk powder
2 c cornstarch
1 c granular sucralose sweetener such as Splenda
Blend these together until you achieve that powdered sugar consistency.
When using Stevia products, such as Truvía, choose a Baking Blend. You can combine 1 t corn starch per 1 c Stevia contained Baking Blend. Once you have combined these ingredients, you can use a blender or food processor to blend (on high).
As a result, for all three methods, you should consequently be able to get a texture that is close powdered sugar to use in your recipes.
4 T ground cinnamon
1 1/2 t ground nutmeg
1/2 t ground allspice
1 t ground ginger
1 1/2 t ground cardamom
Combine spices in a small bowl, mix well to combine. Store in a small jar or spice container. Note: These measurements don’t need to be precise. If you prefer more of one spice or less of another, feel free to adjust to your liking. If using freshly grated nutmeg, you’ll want to decrease the amount a bit as it tends to be be quire a bit stronger than jarred, ground nutmeg.
For 1 cup of self-rising cornmeal:
1 T baking powder
1/2 t salt
3⁄4 c & 3 T cornmeal
Mix together the cornmeal, baking powder and salt. Use as instructed in the recipe.
3 T sugar
1 T ground cinnamon
2 t butter
2 t corn syrup
In a large bowl, combine the sugar, cinnamon, butter and corn syrup with a fork until crumbly and evenly blended. Spread onto a foil-lined baking sheet. Bake at 250 F for 30 – 40 min or until melted and bubbly. Cool completely; break into small pieces.
2 tomatoes, finely diced
1/4 onion, finely diced
1 Jalapeño, finely diced
1 garlic, finely minced
half bunch of cilantro, chopped
juice of 1 lime
Chop everything and add to a bowl. Stir to combine. Serve. Makes 1 cup. Note: Pico de Gallo is a delicious appetizer or use as a yummy topping to ramp up your tacos, taquitos, and other favorite Mexican dishes.