Toothpaste

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I have made countless batchs of this home-made toothpaste now. I started making it because buying fluoride , paraben and other nasty free toothpaste is difficult over here (I bought Aloedent in the UK) and really really expensive.  Store bought toothpaste and mouth wash will kill even the good germs and enzymes in your mouth. Making your own is easy. I have to say my teeth definitely feel different and I can see my gums improving. I have very fine chips on the back of my two front teeth I was starting to worry about (it was a ‘Hey Big Spender moment swinging a caribou on a string at Drama School- another story!) They were starting to feel very thin- It feels completely different and the best way to describe it is stronger. 3 weeks on and I can hand on heart say I love this tooth paste!

My 3 year old was also spending a lot of time eating and sucking the toothbrush- now she just gets in there and cleans and spits which makes me happier. She also only complains about it to her Dad who also is wary of it- she just sees me get on with it- and there is no alternative which is sometimes a brilliant way to get kids to just get on with it!! Now she loves it and helps me makes it. Better yet I have no worries giving it to my 15 month old as he is at sucking toothbrush stage now!

I took my inspiration from these blogs;

http://www.keeperofthehome.org/2012/04/rethinking-oral-health-care-a-homemade-toothpaste-recipe-for-tooth-remineralization.html

http://familysponge.com/health/coconut-oil/homemade-toothpaste-coconut-oil/

and Ramiel Nagal’s book  Cure Tooth Decay

I use;

In a glass Jar

2tbs calcium and magnesium powder (I use this)- optional

2tbs baking powder (aluminium free)

1tsp salt (I use Pink Himalayan Salt)

8 drops Raspberry Medicine Flowers

10 drops of Mint Medicine Flowers

2tbs Coconut oil

Mix it all together (adding the coconut oil right at the end)with a chopstick and put the lid on the jar!

Done and it lasts ages! (beware it is grey if you use the cal/mag powder) It also leaves a really nice clean and minty taste behind!

I also love oil pulling instead of mouthwash and flossing.

Enjoy- let me know how you get on…

Here are 12 more ways to make natural alternatives to toothpaste from The Nourished Life

Here are some more tips to improve oral health naturally from Real Nutritious Living

Scrub off the old and in with the new

I love cosmetics, love the luxury of breaking routine and having a nice scrub. So much out there that sounds nice- even when so called organic- has stuff with names I can barely pronounce! So I have decided to make my own….technically if you can eat it I will put it in my skin!

Salt scrub/ bath salts

This is multi purpose and cheap!! Can be used on dry skin standing in the shower without water. Scrub all over your body and then just shower off or- can be thrown straight in the bath for a wonderful soak. You can also use any scent you like. This is just one I blended for Christmas pressies- I will be blending a big batch when I’m back plain so I can then add smells as I like to each bath!

(For a bigger batch just multiply each value)

1 cup Epsom salts
1cup of sea salt
Enough olive and sweet almond oil to bind them (maybe 1/2 cup)
Essential oils- I used vanilla, cinnamon, ylang ylang and lavender.

Mix and I store them in ziplock bags I recycle but some nice glass jars would look nicer in the bathroom- jam jars would work just as well too!!

Coffee scrub

I hate waste and throwing things away so when I make my coffee concentrate (here) or from the hubbys coffee machine. I dry out the grains and that’s what I use for this really invigorating coffee scrub.

1 cup coffee grains
1 cup sugar (I use organic brown sugar as its a bit softer)
2 tbs cinnamon
1 tbs nutmeg
vanilla essence (i use medicine flowers- couple if drops)
Enough olive oil to bind it and make it a bit wet (about 1/2 cup)

Again use dry in the shower then just rinse it off. Sustainable, what you have in the cupboards and reducing your chemical impact on your body and in the water system!

Christmas Chocolate Box

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So having decided to make the Christmas presents this year, I have way more stress than normal!!! Yes Pinterest is great for inspiration but crap at actually sourcing things!! Anyway I digress- chocolate box. I have been enjoying making healthy chocolates as most have you have seen. I also have felt so good being dairy and gluten free for the best part of the year that I wanted to try making some dairy free truffles. I have never made a truffle in my life so this was a bodge job gone good. I mean very good- these are some tasty chocs. Super easy to make. This recipe is gonna make me 17 boxes (probably less due to creative sampling- lets say 10 boxes really!!)

Technically some of the chocolate I have used is not dairy free but that’s just for the outside so not really necessary. Add more cacao to your ‘Elixir of Life’ to make it really rich.

So most have been adapted from this mix I like to call my ‘Elixir of life!’

1 can of coconut milk- I tried the whole put it in the fridge for it to separate and it didn’t so I just used the whole can!
1/2 cup cocoa butter
3-4 heaped tbs raw cacao powder
1 tsp maple syrup (as I was out of coconut nectar and iherb aren’t delivering till tomorrow and I have no patience!)
2-3 drops vanilla essence (all the essences I used are by Medicine Flowers)

So I wizzed this up and refrigerated it thinking it may get solid and it went at best chocolate moose! So because these have got an airplane ride to get through I had to thicken it to ball it up somehow! That’s where the nuts come in!

Meanwhile I am soaking 1/2 cup raisins in some dark rum for the coconut balls and mixed peel, candied cherries and raisins and dried cranberries in tokay for the Christmas pudding marzipan balls (at least overnight is best)

Almond banoffee pie

1 cup of ground almonds (I use my dried ones from making my almond milk)
1 ripe banana
Medicine flower banana essence (to taste and optional)
Baileys Creme Caramel flavour (to taste I used about 1/2 shot and a bit more 😉 )
1 tbs coconut mana
4 tbs if the ‘elixir of life)
Coconut flour
1 bar of endangered species chocolate (or for dairy free ground almonds and cacao for rolling)

If you are using whole almonds blix them up till just before it hits almond butter. So they are ground and getting sticky. Add the banana and mash with a fork, add the rest I the ingredients to taste and leave the coconut flour to turn it into a bit more dough like. Roll into balls and place in freezer. Next day roll in milk chocolate (or to keep dairy free ground almond and cacao powder).

Pistachio Mint
The next few are similar-
1 cup of pistachio nuts (raw and unsalted)
Medicine flowers mint essence to taste
Vanilla essence
5-6 tbs of the ‘elixir of life’
Coconut flour
1 bar of 85% chocolate (I used green and blacks)

This one needs less flour as its less wet. But add, mix and taste as you go. Ball up, freeze. I rolled these in 85% dark chocolate with a little coconut oil mixed in.

Hazelnut Cranberry

1 cup raw hazelnuts
1/2 cup dried cranberries
Vanilla essence
1-2 tbs coconut mana
5/6 tabs elixir of life
Pinch pink Himalayan rock salt (or sea salt)
Coconut flour
Cacao to roll in

Second verse- same as the first. Whizz hazelnuts and cranberries together. Mix everything else leaving coconut flour till end to soak up extra moisture ready to ball up. Rolled in raw cacao powder.

Cashew, Raspberry and White Chocolate
1 cup raw cashews
Fresh Raspberries
2 tbs coconut mana
Medicine Flowers Raspberry and also Vanilla
Pinch of salt (as above)
5/6 tbs of ‘Elixir of life’
Coconut flour
2 bars of white chocolate

So as before whizz the nuts and in a bowl with the mana, Elixir, then add the other ingredients except the fresh raspberries. The raspberry essence should be used sparingly as it just makes the taste of the fresh raspberry pop! Add the coconut flour to soak up excess moisture. Add a little at a time. Ball, freeze. White chocolate is hard to melt- excessive heat makes it thicker so take off the heat and stir and return. Take your time, have patience (what I keep telling my daughter possibly as I constantly need to hear it myself!

Marzipan Christmas pudding

Now I have made marzipan before but since it contains raw eggs I didn’t feel comfortable making it for other people to consume in a weeks time so I bought it. In an ideal world I would have searched for an egg free recipe and if anyone has one please share it with me.

200g marzipan
Handful of glacé cherries, mixed peel, dried cranberries and raisins soaked at least overnight in Tokay.
Drained liquid from above
About a cup Ground almonds (again leftover from almond milk- if anything this may get some of you making almond milk!!)
Coconut flour
1 bar of green and blacks maya gold chocolate

By far the sweetest one of the bunch. Put the marzipan in a bowl and add drained fruit. Using a bit of the liquid and some elbow grease (mine’s called Niall!) mix the two together. It takes a strong wooden spoon and man! Add the drained liquid bit by bit to help make the marzipan more pliable. It is then super sticky. Add ground almonds to counteract the sweetness and some coconut flour (although not much as its always going to be sticky and too much flour will make it chalky.) work quick while balling this one you don’t want it on your hands for too long. I used green and blacks maya gold cause I like the spicey notes. But 85% would be really nice too

Rum raisin coconut balls

Made exactly like the coconut bounty balls I made see here

But I added medicine flowers rum essence and a rum soaked raisin to the middle while rolling. Add some of the drained rum liquor if you like or soak the raisin in coconut water if you want this alcohol free. Roll in 85% chocolate as before

Phew sorry it’s rough and ready and without pictures the right way round! but I wanted it out there… Merry Christmas xxxx

Also below is where I got some inspiration and sound good too.

http://dairyfreecooking.about.com/od/confectionscandies/r/dftruffles.htm

http://dairyfreecooking.about.com/od/sweetsaucesfrostings/r/Vegan_Chocolate_Ganache_Recipe.htm

http://blackberriesandbloodoranges.com/2012/05/16/dairy-free-dark-chocolate-truffles/

Baked Pumpkin Donuts

Baked Pumpkin Donuts Loula Natural

I have been finding out about my home country in the past few month, my new and old friends have made me aware of places I have never been before. Recently my great friend Angela took me to one of her favourite places and now also one of mine!!! I saw this recipe before and so needed the donut pan to make it. I found them in Shanghai St- Thanks Angela xx

I have adapted this recipe to make it Gluten/dairy free. The pumpkin makes it incredibly moist unlike some of the really dense gluten free bread I have been making previously. You could probably also use sweet potato, but I like pumpkin as it is now in season. I have used canned but its even more tasty when you cook up the pumpkin yourself and puree it. Let it cool and its ready for the recipe.

1 cup all purpose gluten free flour/buckwheat flour

3/4 cup almond flour (optional I have also substituted coconut flour for when Eva takes them to School

1 1/2 teaspoons baking soda

1tsp milk/water kefir

1/2 teaspoon salt

1 teaspoon

1/3 cup coconut oil Pumpkin spice mix

1/2 cup coconut sugar

1 egg

1 1/2 teaspoon vanilla extract

3/4 cup canned pumpkin

1/2 cup oatmilk (any milk)

Preheat oven to 200c. Butter a donut pan and set aside. In a medium bowl, mix flour, baking powder, salt, and spices together, and set aside.

In a large bowl, or a the bowl of a kenwood mixer, fitted with the beater, whisk oil, coconut sugar, egg, vanilla, pumpkin, and oat milk until combined.

Slowly add the dry ingredients into the mixture- I did it spoon by spoon and stir until just combined, do not over mix batter. Using a pastry bag, fill each donut cup with the batter. Pipe out a nice circle, not too full as they will rise up a bit. Bake for 11-13 minutes, until donuts spring back when gently pressed.

Turn donuts onto a wire each and allow to cool for a few minutes- if you can!

Baked Pumpkin Donuts Loula Natural Pin

 

for coating: 2 tbs coconut oil 1/3 cup coconut sugar 1/2  tablespoon cinnamon While the donuts are cooling, put the coconut oil in one bowl, and combine the sugar and cinnamon in anther. While donuts are still warm, brush each donut with oil and roll in cinnamon sugar mixture. Serve immediately.

I refilled the piping bag and clamp both ends and put in the fridge to make another 6 tomorrow and the next day!!

I have also made these as ‘donut holes’ and they are just as yummy- if you dont have the donut pans!

 

**You can bake these a day ahead of time, and store in an airtight container. Do not coat them in the butter/ cinnamon-sugar mixture until just before served or they will get soggy- but if you are anything like me- if they are made they are eaten!! I like them warm and fresh**

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