Becoming Cultured….and fermented (probiotics!) Part 2

As promised, this is a more in depth look at Kombucha and Jun. If you haven’t already, consider reading part 1 here

I meant to get this out earlier, but things have been super busy around here!  The good news is I’m nearly done with my Herbal Medicine studies – if there are no more delays (I know, famous last words, right?… but that’s exactly why I didn’t tell anyone about it sooner!), I could be done by or before the end of this year.  WOOHOO!

Kombucha and Jun are both

Bacteria and

aka SCOBY.  They both are basically cultured and fermented sweet tea(s).

Kombucha is usually fermented black tea (although many use a blend, a certain percentage of the tea should be black – I believe it is 25-40%) with sugar (I use a good ‘real’ brown sugar as in not painted and sucanat). I’ve had great success using plain old organic black tea only. If one allows the brew to go long enough, about 7 to 10 days (depending on weather – in a very warm environment, the brewing time could be considerably less), all of the sugar is consumed by the culture.

If you are considering Kombucha, start off with a small amount and see how your body reacts – you’re looking for detox symptoms (headache, diarhea and the like), slow down if you get symptoms and drink a lot of water. There are those who estimate the probiotic count for kombucha to be in the Billion per ounce range, others who say the probiotic count is non-existent – it’s probably more like 1 to 3 Billion per 8 ounces of home brew. Kombucha has been around for about 2000 years or maybe more. In ancient times, it was called ‘Manchurian Tea’. Kombucha is also rich in antioxidants, healthful organic acids, vitamins (B and C), amino acids, enzymes and electrolytes.

Some of the Organic Acids formed by Kombucha include:

Lactic Acid – essential for digestion and assists blood circulation. Aids in balancing acids and alkalines in the body.

Glucuronic acid – detoxifier. When toxins enter the liver, this acid binds with them and carries the toxins out through the kidneys. A by-product of the glucuronic acid is glucosamine, which is associated with collagen, the cartilage in joints – it is this by-product that makes kombucha so effective in people with arthritis.

acetic acid – inhibits harmful bacteria

usnic acid – natural antibiotic

oxalic acid – natural preservative; encourages production of energy on a cellular level

malic acid – detoxifyer – especially for the liver.

Gluconic acid – breaks down caprylic acid and is of great benefit to candida and other yeast infection sufferers.

Butyric acid – also fights candida

Yes, the fermentation process does produce a slight amount of alcohol.

Jun is usually fermented green tea and honey. Jun has an air of ‘mystery’ around it that, of course, I had to dig into further. Who doesn’t love a good mystery? There is not a large body of information regarding Jun, so I read what I was able to find and sought a culture. When I finally obtained my culture, it was tiny and white, with less than a cup of starter around it. My concern was “I’m going to kill it!” but that was silly. The culture is hearty. It multiplies. I’m not to the point where I’m ready to call my cultures ‘tribbles’, but I can see how quickly that could happen.

This is jun. As you can see, the scoby has reproduced - they are always huge for me. Much like asparagus just grows for me, so does Jun... LOL

This is jun. As you can see, the scoby has reproduced – they are always huge for me. Much like asparagus just grows for me, so does Jun… LOL

I haven’t been able to find any information on how many healthful substances there are in Jun. I figure it’s got a similar, although probably not identical, health profile when compared to Kombucha.  All I can tell you is that my children love Jun more than Kombucha. It’s got a gentler flavor.

My health has been returning to me by leaps and bounds. I no longer have antibodies against my thyroid. I’m off thyroid meds at the moment. My adrenals are no longer so delicate that I can’t DO things.  Heck, my eyesight even seems to be changing – I’m constantly taking my glasses off and realized (finally!) that I see better without them (?)!  But much of this will be covered in another post.

After the initial ferment of about a week, it’s time to decant the kombucha or jun. Wash the hands, rinse well, then rinse again. Some rinse their hands in vinegar before handling the scoby. Take the scoby out of the brewing vessel – I use a deep glass pie plate. Ladle kombucha or jun from the vessel over the scoby – about 2 cups. Pour the rest of the kombucha or jun into bottles, then rinse brewing vessels with hot water then vinegar. Now, the vessels are ready to brew again. Remember to let your tea cool off before putting the SCOBY into it.

DON’T USE METAL! USE GLASS OR CERAMIC TO BREW, PLASTIC TO STIR and if you have to cut the umbilical on a SCOBY & baby Scoby, USE PLASTIC.

Because of the bottles I chose from Midwest Brewing, I have to use a funnel in my bottles. Once the kombucha is in the bottles, they need to sit for aJnKbottles while – so many people have so many opinions about this – let them be for a week or three – that is UP TO YOU. The question should be DOES IT TASTE GOOD TO YOU? Yes, you can drink it right away, but it builds more of those healthy acids up while it sits during this ‘second ferment’. It can also build a heck of a FIZZ. If you do let your kombucha sit for a length of time, do not forget to burp your bottles. Just open them up, let the pressure off and tighten them back up again. Not doing this leads to bursting bottles and that isn’t any fun to clean up!

OK, I’m going to share my favorite recipe – it’s really not as exciting as some. I see some folks adding maca to their brews during the second ferment and that’s fine, but I try to keep the kombucha and jun simple, yet tasty.  In fact, we don’t even put flavorings into Jun here, we just bottle and enjoy.  It tastes good added to cooled tea, other drinks such as wine (not kidding – it’s been done). In other words, it’s easy to sneak into foods and drinks this way and that’s just what I do.

We do not keep fruit juices around. We do have fruits, but not commercially canned or bottled juices. So my recipes are somewhat different from others you may find. Celestial Seasonings (there are other brands, CS just seems to be the most ubiquitous brand in my area) makes many fruit teas – they aren’t just ‘flavored’, they actually contain fruit. My family likes the Raspberry, Blueberry, Cherry and Peach teas the best. My all time favorite is Cherry Lemon Ginger Kombucha. Raspberry Lemon Ginger comes in a close second. I haven’t tried Peach tea in Kombucha yet, but plan to.

Raspberry Lemon Ginger Kombucha

To a 1 quart bottle or jar, I add

 - Fresh Ginger Root slices (leave the skin on) – I love ginger and usually slice more than 1/4 inch of root into my bottles. Ginger is an adaptogenic herb that is good for the body in so many different ways – it’s calming for the stomach and gives me a burst of energy (adrenals)
- Juice of 1/2 lemon (for flavor, the medicinal qualities and lemon makes FIZZ!)
- 1 cup of cooled Raspberry tea
- If you like your kombucha or jun to have a bit of sweet to it, add a sweetener that WILL NOT FERMENT here – sugar, honey, etc ferments and will make more alcohol and fizz. Stevia, xylitol, erythritol, etc, will not ferment.
- Fill rest of bottle with Kombucha, leaving about 1/2 to 1 inch head space and seal. Because it’s already warm here, I have to start burping these bottles after about 3 days.

* Cherry Lemon Ginger Kombucha is the same – sub in 1 cup of Cherry Tea for the Raspberry.

If you need to take a break from brewing, do so – leave your scoby in your vessel with enough brew to cover it. Check on it once in a while to make sure it isn’t dry. When you’re ready to go again, your SCOBY will be too.

Left alone too long, kombucha and jun will both eventually turn to vinegar. Because I use a good amount of Apple Cider Vinegar in my household – not just for cooking, I have made apple cider vinegar. However, I’ve also taken about 1 tablespoon of ACV with the mother and innoculated a little over a cup of jun that was nearly vinegar. Let it sit with the lid very loose til it didn’t try to fizz up any more. Then let it sit for a good while longer (I lost my notes, so I can’t say exactly how much time passed! sorry!) and the resulting vinegar was beautiful and tasty. Will certainly do that again – maybe even with some kombucha.

Nifty Tips from Kombucha Kamp – Hannah is awesome!

1. If you find that fruit flies are trying to take over your brewing area, put a drop of dish soap into a small bowl, pour an ounce or two of kombucha or jun (it seems to me that the flies like kombucha better) over the soap and leave that near your brewing area – the flies are drawn to it, but the soap won’t let them back out.

2. SCOBY hotel – If you find that you’re getting a LOT of SCOBYs and don’t have a lot of people waiting in line to take them off your hands, make a hotel. Get a good sized jar (1/2 – 1 gallon), put your spare SCOBYs in the jar, then pour kombucha (or jun) over them til they’re covered. Hannah suggests putting the lid on the jar, and that the SCOBYs will be fine for up to a year without brewing. She recommends putting the SCOBYs in hotel rather than bagging and refrigerating. Some say that some of the bacteria go dormant and may not reawaken. That being said, I’ve frozen cultures (NOT Kombucha or Jun…yet) and they’ve worked just fine after the thaw. So I don’t know which way is BEST.

Now, I don’t know EVERYTHING there is to know about either kombucha or jun. My purpose for posting this is to help other people realize that it isn’t intimidating or impossible to keep up with – that anyone can brew their own booch and jun and even take breaks from it when they need to. It is my sincerest wish to aid others in achieving optimal health and helping others learn how to help themselves.

Muscle Rub

musclerubMMMMMM….. The hot/cold soothing of muscle rub.  To some pains, it’s just the best thing ever.   I’ll admit to formerly being a pretty regular user of the muscle rub that has a big cat in the name.  Then I read the ingredients and wrinkled my nose.  Surely there had to be a better way.

An acquaintance shared the recipe for a homemade muscle rub remedy she’d found online.  I looked that over and gave it a try, but it was really not what I’d become accustomed to.  So I got busy and made my own.

Through trial and error in small test batches, I pushed the limits of just how much of the active ingredients one could put in a single tin of muscle rub.  Made without any petroleum products and containing no harsh chemicals to force the pores in the skin open, this is a great rub for sore muscles and joints.  Lanolin helps soothe skin while Emu oil helps escort the pain-killing action right into the affected area(s).  Organic Coconut oil, Raw organic beeswax, Raw Organic Shea Butter, Emu Oil, Lanolin, Menthol, Cajeput, Cinnamon, Blue Tansy, Wintergreen, Camphor, peppermint, chamomile, helichrysum, osmanthus, eucalyptus and clove.  Each Tin contains around 1.75 ounces  $10.50  Buy Now

Becoming Cultured……. and Fermented (Probiotics!)

I’m sure that any one who has watched as little as one show on television in the past week or two has seen an ad for either probiotic laden yogurt or supplements (maybe even both!).  These ads are in magazines, too.   There is a lot that isn’t being said.foodyoueat

Basically, the gut is a ‘biome’ – an environment of it’s own.  There are good bacteria and bad.  If you’re eating well, the good bacteria are likely outnumbering the bad.   However, if you’ve had antibiotics in the last couple years, your gut may be lacking.  The gut biome is currently the subject of much research and discussion.  It’s looking as though the good health of the gut reflects in the good health of the body and vice versa.  See for yourself, do a search on ‘gut biome’.

I’m not going to shoot down anyone’s efforts to better their health through taking probiotic preparations and eating commercially available yogurts.  However, I will say this:  ONE serving of fermented vegetables contains more probiotics than an ENTIRE bottle of probiotic supplement.   Yes, one serving of home cultured or fermented vegetables has more probiotics than an entire bottle.   And, for what one bottle of probiotics cost, about 10 QUARTS of fermented organic cabbage (sauerkraut) can be made (in some instances, even the purchase of an entire dozen jars, 12 organic heads of cabbage and a full pound of sea salt all together wouldn’t cover the cost of one bottle of probiotics… seriously)!  That’s a LOT of food and money in my book.

But probiotics aren’t limited to fermented vegetables.  For about $15 (after shipping), a good, perpetual, heirloom culture can be obtained for making buttermilk, yogurt  or kefir.  I have four cultures:  vegetable, buttermilk, yogurt and kefir.  Now, I am not going to suggest that you run out and buy them all right away.   Each one has many benefits.  Choose one and learn it well.  Then consider another.   Learn that one as well as the first, then consider another.   For instance, I like the taste of the buttermilk culture just as well as the kefir culture, so the kefir culture really wasn’t a MUST have in my household.    A culture is not absolutely necessary for sauerkraut, but it does get the fermentation going quicker.

There are several types of cultures.  Direct set, perpetual, mesophilic, thermophilic.   I’m going to explain these real quickly, then we’ll move on.   Direct set = a culture that you use each time you want to make your buttermilk, yogurt or cheese.  You have to buy more when you run out.  Perpetual = a culture that you use to make a “mother”, then use a little of the mother each time you want to make buttermilk, yogurt or cheese.   Before you run out, you use some of the mother culture to make another batch of mother.  OR, as in the case of my buttermilk culture, it simply gets cultured every 7 days and a mother culture isn’t necessary (although I keep cubes in the freezer as a backup and to share).   Mesophilic basically needs room temperature while thermophilic needs a constantly maintained warmth.   There’s a little more to these two definitions sometimes, especially if you’re making hard cheeses, but for where we’re going in this post, my definitions above are enough.  I prefer perpetual cultures that I don’t have to purchase over and over.

krautThe vegetable culture I chose is this one - because it can be used to culture many, many vegetables, not just cabbage for sauerkraut.  Sometimes, I let us run out of kraut and then I get so very hungry for it that I just can’t wait 3 weeks.  I’m trying very hard to break this habit.  However for the probiotic count to really be up there, I try to take the time and culture my sauerkraut for a minimum of 3 weeks instead of the 1 week a culture requires.   At the 3 week mark, you can use the sauerkraut like a condiment instead of in big servings and still get a LOT more probiotics than you think!  Just don’t microwave it.  Ever.

When I run out of vegetable culture, I intend to try this one.  Not because the other one has let me down in any way whatsoever – it’s great – I just want to learn them both.  Then I will decide which I prefer.  When I make my sauerkraut, I use a couple of cabbages, a few onions and a couple of carrots.  This makes for a very, very tasty sauerkraut.  I like it made with just cabbage, too, but I prefer the flavors that are added with the onion and carrot.  I very much like kimchi, too, but my family isn’t crazy about it.  When I do make kimchi, I make small, 1 quart batches and I usually end up eating the whole thing by myself. That’s OK, but sometimes, space is at a premium in our fridge.

I ferment vegetables in canning jars, I weight the vegetables down using a big ziplock or plastic bag filled with water.  Airlocks like The Perfect Pickler make it very easy and I may try one some day.  So far, however, I haven’t had a problem with the method I use whether it’s summer or winter, spring or fall.  Here’s a simple recipe for a small batch of sauerkraut to try if you’d like!  Sauerkraut  (It is a PDF and is printable).  Try to use organic vegetables when you can.  They don’t have the pesticide residues in them.

The buttermilk culture I chose is this one - because it needs to be cultured every 7 days, I use the buttermilk in our gluten free/grain free  bread and biscuit recipes as well as other cooking.  Sometimes, I strain it through butter cloth, add some sea salt and we eat that like cream cheese.  It’s very tasty.  I like the buttermilk with a little honey mixed in – I drink it as one would kefir.

This culture can also be used to culture other milks such as coconut or almond, but the thing to do with that is make a quart of the culture in milk, freeze that into ice cubes and then use part of a cube each time the coconut milk is cultured.  When the cubes get low, culture more milk.  I’ve tried to perpetuate the culture in alternative milks and it can be done for a time, but it’s VERY time consuming and one extra hour is death to the culture.  Only about 1 teaspoon of this culture is required to culture a quart of milk, coconut milk or almond milk.

The yogurt culture I chose is this one.   I chose it because it’s perpetual and because it’s mesophilic.  I do not need to buy an appliance to culture this yogurt.  It’s also got a very mild flavor, which my family prefers, and it cultures well in whole milk with extra cream in it.  The kids like to eat it with a little maple syrup in it.  But I also add a cup or two (depending on the size of the batch) to my home made ice cream.  They can’t taste it and they’re getting probiotics with every bite of what they think is pure decadence.  It hides especially well in organic strawberry ice cream.

The kefir culture I have is from a friend who has cultured kefir for many years.  However, if I were to have to buy one right now, I would probably get one of these.

I’ve also made fermented ketchup, mayonnaise and salsa, so far, and I have a few more recipes I’d like to try.   Homemade fermented condiments are SO yummy and frankly, the commercially available versions pale in comparison.  Most of the fermented condiment recipes call for whey.  The whey can come from either buttermilk or yogurt, simply strain either one through butter cloth in a cool spot for 8+ hours.  The liquid that drains out of the yogurt or buttermilk is the whey.  I save it and freeze it in ice cube trays.  Believe it or not, the whey is still viable after freezing.

My most recent investments have been for fermented tea. Since quitting coffee back in April, I’ve become a tea lover and fermented tea is a perfect fit.   There are two, kombucha and Jun. I’ll cover these more in a later post.

In my opinion, one of the most important investments in this is the canning jars.  While I don’t have the collection I’d like to have, I obtain more here & there.   The bare bones investment if one were very committed to trying fermenting and culturing would be  quart canning jars.  They’re very affordable at places such as WalMart.  A gallon jar and one or two half-gallon jars are also handy if you decide that it’s more efficient to make large batches at a time.   For fermented condiments, small jars, such as pint canning jars, are very handy.  I try to get only wide mouth jars, then I buy the wide mouth plastic lids.  I don’t really like to have a metal lid on a jar when fermentation is in progress.  However, if there is a layer of plastic (such as my water-weighted bag) between the ferment and the lid, it doesn’t bother me a lot.  However, once the ferment is done and the bag comes out, if I don’t have a plastic lid for my gallon jar, I move the ferment into quart jars with plastic lids, then into the refrigerator.

OK, now that is a pretty good bit of information for you to get started with if you are interested!  Have a great day!

New and Improved Herbal Antibacterial

herbsntibacterialHi everyone!   It took a little effort, but it’s true:  the Herbal Antibacterial soap is more antibacterial than before!  The color is different, however, due to one of the minerals we’d used previously being discontinued by our vendor.  We’re still looking for a new source of that particular mineral.

It’s properties include:

 - It’s quite cleansing.

 - It can be used as a solid shampoo.  The beer included will be good to the skin and hair.

 - Enriched with complexion correcting Rhassoul clay (red), activated charcoal (black) and witch hazel, it is good for oily skin and acne-prone skin.

 - While the predominant scent in this soap is Cedarwood, the proprietary blend of essential oils includes several oils that are anti-bacterial in nature.

 - Lauric Acid in the form of coconut oil added as a super-fat at the last possible moment contributes to the microbe-managing properties of this beautiful soap.

 - Raw, Organic Honey has been added to this formulation to help in the anti-bacterial properties.

Prickly Pear

Prickly Pear FruitAnyone who’s been up around 4 in the morning looking for something on TV has seen the ad for the super juice made from the fruit of the nopal cactus.  Well, that’s prickly pear.  They grow in my front yard.

We pick the fruit with tongs, then burn the spines (spikes! LOL) off with a torch.  Then we put them in a bucket.  Once we’ve got as much as we want or need (depends on what we’re doing), we take the bucket inside.  I don my kevlar gloves – even though we’ve burned the ouchiest parts off them, there can still be little tiny spines that will burrow into the skin – and peel the fruits.   Each one has many tiny black seeds inside.  Those seeds are hard as rocks!   Once the fruits are peeled and seeded, they’re edible.  To me, they taste a little like melon.   I think they make pretty good syrup for our gluten free/grain free pancakes and waffles.  They also seem to make pretty nifty soap!

pricklypearEnriched with prickly pear fruit, goat milk, aloe vera, beer, jojoba oil and avocado oil, with a super fat of 7%, this is a super bar of soap.  It also has meadowfoam seed oil and can be used as a solid shampoo.

The fragrance is a blend of phthalate free fragrance and essential oils.  It’s quite a sweet floral, but to us it isn’t cloying.    This is a low coconut formula, meaning it will cleanse, but not be too drying.

As always, the colors are natural minerals and there is a little smidge of cosmetic grade glitter on top for fun.

  Click here to purchase

Bay & Rum

BaynRum1Hi everyone!

Today, meet Bay & Rum.  :)

It’s one of the Essential Oil/(phthalate-free) Fragrance Oil blends for the Holidays.  It’s a manly scent without being super strong.  The best way I can describe it is a Bay with a little rum, some oakmoss, citrus and wood.  Lots of mid-notes, not one of them a lot stronger than any of the others – it will certainly be nice on it’s own, but takes a back seat to any cologne or fragrance he might decide to wear.  (My husband likes this scent in the aftershave and deodorant I made for him.)   There’s a bit of bentonite to give a little slip – it can be used for shaving, if desired.  Colored with cocoa powder, minerals, and a little nutmeg.  Enriched with beer, vitamin-rich avocado oil, skin-pampering organic cocoa and shea butters, this one will be a real hit for all the guys on your gift list!

Available here

This is the last new soap that will be posted in time for holiday shopping.   Have a great day!

Coupon Code for November


Lotion Bars

Your skin is your body’s largest organ – most of us have heard that in recent years.  When I was growing up, no one really gave much thought to how much skin did or Lotion Bardid not absorb of what was put on it.  By the time I was a teenager, I fully believed the skin absorbed a LOT of what was put on it.  And what an ugly way to learn this:  I got gasoline all over one side of my body and wasn’t able to wash right away.  I got the smell of gasoline out of my clothing before I got it out of my skin and the headache lasted for 3 days.   I believed that my skin had absorbed a lot of gasoline and that caused the headache.   I got a good amount of negative feedback about that theory.  

Nowadays, it’s common knowledge that the skin absorbs what is put on it.  Indeed, there are many prescription medications which are delivered transdermally.  Two of the best ways to get Magnesium into your system is to use Magnesium Oil (which is really a brine, but it feels oily initially) or Magnesium Gel – both deliver a quick dose of Magnesium (magnesium plays a part in over 300 processes in the body!) right through the skin.  

So, long story short, your skin is absorbing some of EVERYTHING you put on it!  Now, with that in mind, go read some of the ingredients on a bottle of lotion….   Yeah.  Seriously.   We all run around ‘trusting’ that those products are ‘safe’, but are they really?  Especially when you get to looking around for some of the specific chemicals listed and what they’re used for and the potential harms they can cause….  Is your health REALLY that expendable to you?  Not to me.  I truly believe that if it’s not edible, then it shouldn’t go on the skin.  That is why these little gems were created.  

Plain and unassuming, our lotion bars don’t really look super pretty.  However, they’ve been meticulously formulated with Organic and raw ingredients to nurture lotionbar2the skin.  It took some time, but these have been perfected for ease of use in cold weather as well.   With a base of organic beeswax and organic coconut oil, enriched with cocoa butter, emu oil, shea & mango butters and lanolin, these are superior skin care.  They’re multi-use items, too – have had customers tell me they use these as eye brow wax, to sleek their pulled-back hair, as nose and/or paw wax on their pooches… the list goes on.  Believe it or don’t, these do NOT leave the skin feeling oily or greasy!  On top of all the goodness these impart to the skin, they also smell delectable!  

Lotion Bars are available with or without the tin – if you get one with the tin, save the tin and re-use it!  Lotion Bars are wrapped in heavy duty foil (recyclable) and the melting point is pretty low, so they can’t go in a pocket that is close to the body.  During the summer months in hot lotionbar3places like Arizona, these should probably be refrigerated.  We won’t even try to ship them during the summer, so if you LOVE these, make sure to stock up before the hot weather comes along.  

 Available here

Lemon Eucalyptus

LemonEucalyptusHi everyone!  Sorry I’ve been away for some time.  Have been having migraine headaches, one after another, for some time now.  My thyroid dose changed and it didn’t seem to matter what I did – those headaches just kept rolling in.  So I’m behind!  

OK, today meet Lemon Eucalyptus.   This started as a request.  My initial thought was to make this a round soap, but the mold I made didn’t satisfy me, so some day, when things settle down around here, I will try again.  Till then, however, it’s a beautiful bar.  Those who were fortunate enough to test the first batch of this were extremely happy with the soap.   

This beauty is enriched with vitamin-rich avocado oil, skin-nurturing shea, mango and cocoa butters, cream, coconut milk, buttermilk, raw organic honey and aloe vera.   Bentonite and Kaolin clays have been added to give the soap ‘slip’ as well as care for the skin.   Scented with organic essential oils, then colored with Stinging Nettles and Turmeric and topped with eucalyptus leaves.    The colors will likely fade a little over time, so don’t leave this one sitting around!  

As it cured, my whole house smelled like Lemon and Eucalyptus.  YUM.   Yeah, I like this so much, the next time I make up laundry powder for my household, lemon and eucalyptus essential oils will go into the washing soda before I process it all together.  Probably use the combo in fabric softener too.

Available here

Have a great day!

Oatmeal Honey Almond Soap

OatmealHoneyAlmondToday, meet Oatmeal Honey Almond Soap.  This is a luxurious soap that is scented with a blend of essential oils and a little fragrance oil.  Now, I know some of you are saying ‘that’s not what Intrinsic Alchemist is about!’ and you’d be mostly right.  I prefer to use essential oils exclusively.  However, from time to time a fragrance oil comes along that is phthalate-free and so pretty, it just begs to be made into soap.  Sometimes, I smell scents and see colors (I know.. it’s ok.  I’ve been called nuts my whole life) – when I do, those colors almost always come to a vibrant life in these soaps.  And that is what happened with this soap.  

This is a mildly cleansing soap with just a little coconut oil.  It’s loaded with colloidal Oatmeal, raw organic honey and almond meal that I made with raw almonds.   To me, the scent is primarily almond, but the honey isn’t completely invisible!  The lather is low-ish on this one and the bottom & sides resemble honey comb.  Enriched with silk, goat milk, honey, milk, vitamin E and beeswax, this is a beautiful soap for gifting or for yourself. 



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