Simple, Home-made natural recipe for Bath Balms!

by Renee Lindstrom, GCFP:  This site may contain Affiliate Links for your convenience, thank you in advance for your support!  Renee

ingredients for bath balms

Ingredients:

  • 1 cup Baking Soda
  • 1/4 cup Cream of Tartar or 1/2 cup Citric Acid
  • 1/2 cup Sea Salt or Epsom salt
  • 2 tablespoon Oil
  • 3 to 5 tablespoons of water
  • Witch Hazel in atomizer to spray
  • Optional – 2 teaspoons of essential oil  few drops of coloring, dried flowers, teas  for texture, or botanical oils, clay, charcoal

Bath Balm

Bath Balms

In home-made bath balms I use rose-water and infused flower or plant oil from summer stock instead of adding scent and essential oil.  The plant infused oils are created with olive and almond oils.  I also add dried flowers or plants from summer stocks.  Usually rose, lavender, peony or Calendula.

I replace essential oil with rose scented witch hazel.

*Corn Starch – some recipes call for corn starch however this powder can contribute to yeast infections!


Materials:

  • Molds (can be muffin tins, ornament balls cut in half or plastic craft balls from dollar store)
  • 2 bowls
  • Measuring Cup
  • Spoons
  • Whisk
  • Tray

Ensure your equipment is clean before starting.

Get Molds


Simple process

In one bowl add the dry ingredients and mix together with whisk:

  • Baking Soda
  • Salt
  • Cream of Tartar
  • Any added dry material such as plant materials, charcoal, etc.

In the second bowl add the liquid ingredients and mix together with whisk:

  • Oil
  • Water
  • Optional food colouring, essential oils

After the dry ingredients and the wet ingredients are separately mixed together in their own bowls slowly add the wet ingredients into dry and whisk together.  Mix the mixture into a nice consistency that is not crumbly.  If it is too crumbly and not moist enough spray some water or witch hazel to get the right consistency.

Pack the mixture tightly into the molds to shape the bath balms.  Once tightly packed tap the outside of the mold with a spoon to release the  balm onto a tray to dry.

To make your balms more interesting add petals, plant materials or pink sea salt prior to packing the ingredients.  You could also place a little surprise in the center for gifts!  Ensure the trinket isn’t bigger than half the size of the center of the mold to ensure it sticks together when drying.

Leave your molds up to 48 hours to dry.  Recommend is 12 to 48 hours.

 


Recommended Reading:


Traditional uses and properties of herbs are for educational purposes only.  This information is not intended to diagnose, treat, cure, or prevent any disease.  Every attempt has been made for accuracy, but none is guaranteed. Any serious health concerns or if you are pregnant, you should always check with your health care practitioner before self-administering herbs.

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Spicing up your Kombucha!

by Renee Lindstrom, GCFP:  This site may contain Affiliate Links for your convenience, thank you in advance for your support!  Renee

Tumeric

After fermenting your Kombucha Tea you can enjoy this original raw brew or add natural herbs, spices or fruit to infuse a second  time before drinking it!  Remember though that any fruit sugar you add will increase the sugar amounts in your carbonated drink! Some home brewers add slices of ginger, turmeric, lemon, fruit, etc.,  into their bottles and leave them to sit in the fridge for a few days before drinking or they set them to ferment for another 7 to 14 days for a stronger culture infusion.


Flavouring Ingredient ideas

For every 3 to 4 cups of Kombuha:

  • 1/2 inch of grated ginger
  • 1/2 inch of grated tumeric
  • 1 tblsp lemongrass
  • 1/4 tsp black pepper
  • 2 cardamom pods
  • 1/2 inch stick of cinnamon
  • 2 whole cloves
  • 2 tsp fennel
  • 1 tblsp lavernder
  • 1 tblsp rose petals
  • rosehips
  • rosemary
  • 1/4 cup lemon juice
  • 1 tbsp of fresh or frozen fruit (any kind) for each cup of Kombucha
  • 1 tsp chlorella
  • 1 tsp spirulina
  • 1 – 2 tbsp chia seeds
  • 1 tbsp fruit juice for each cup of Kombucha
  • 1/4 tsp of extract per cup of Kombucha

For more fizz:

  • 3 to 4 raisins per bottle

 


Supplies:

Once you decide on your ingredients take your first fermentation and remove your mother and baby Scobies.  Set these aside in some kombucha tea for further fermentation’s or to store temporarily.

Preparing 2nd Fermentation for Flavouring Kombucha

Add the flavouring ingredients into the bottles directly and use a funnel to add the cultured tea or pour 3 to 4 cups kombucha tea for into large seal-able bottle or  bowl to mix flavouring in before adding to smaller glass seal-able bottles with a funnel.  Remember Kombucha will only carbonate with a seal however they need to be opened daily to burb to stop them from exploding.  DO NOT USE MASON JARS AS THEY MAY EXPLODE! Once you have sealed your bottles set aside at room temperature to ferment for 7 to 14 days.  Use a straw to flavour test after 7 days.


Enjoy your Flavoured Kombucha

Strain the fruits and herbs if desired before drinking, however leave in the chlorella,  spirulina, and chia seeds!


Fermented Tea has been brewed for 2000 years!  Remember before being mass produced it was made in homes and passed down to family, friends and enthusiasts.  Be careful about cleanliness and use sterilized equipment as you would for canning.  If your Kombucha doesn’t smell great don’t take any chances, start over!


Traditional uses and properties of herbs are for educational purposes only.  This information is not intended to diagnose, treat, cure, or prevent any disease.  Every attempt has been made for accuracy, but none is guaranteed. Any serious health concerns or if you are pregnant, you should always check with your health care practitioner before self-administering herbs.

Benefits of Kombucha – Natural Cultured Beverage

by Renee Lindstrom, GCFP:  This site may contain Affiliate Links for your convenience, thank you in advance for your support!  Renee

Kombucha is a fermented green or black tea, originating from either Japan or China approximately 2000 years ago.  This fermented tea is a ‘living drink’ rich in probiotics, antioxidants, amino acids, B vitamins and active enzymes.    It is a healthy daily drink for your heart, gut and brain,  and may have antibacterial properties.

The University of Latvia published research in 2014 saying that Kombucha Tea has four main properties: detoxification, anti-oxidation, energizing potencies and promotion of depressed immunity that can be beneficial for  infections and diseases.

  • Probiotic 

Probiotic bacteria is produced during the fermentation of the tea.  This bacteria produces cellulose which protects the bodies cells.  It improves the immune system, digestion, reduces inflammation and candida, and supports weight loss.  Eighty percent of your immune system is located in your gut therefore Kombucha Tea bacteria can support over all health and well-being by absorbing nutrients and fighting infection.

  • Antioxidant

Antioxidants from food and drink sources can be healthier and easier for the body to integrate than supplements.  Antioxidants fight free radicals that can damage your cells.

  • Antibacterial

Antibacterial properties of Green Tea  fight infection-causing bacteria and Candida yeasts.


  • FYI:

Did you know pasteurized Kombucha is nothing more than flavoured tea? The pasteurization process eliminates all the beneficial healthy effects of this fermented drink!  Buy raw Kombucha drinks or ferment your own!   Read more on how to create your own Scoby and ferment your first brew:


Recommended Reading:


Traditional uses and properties of herbs are for educational purposes only.  This information is not intended to diagnose, treat, cure, or prevent any disease.  Every attempt has been made for accuracy, but none is guaranteed. Any serious health concerns or if you are pregnant, you should always check with your health care practitioner before self-administering herbs.

First Batch of Kombucha

by Renee Lindstrom, GCFP:  This site may contain Affiliate Links for your convenience, thank you in advance for your support!  Renee

Kombucha

After growing a healthy Scoby it was time to brew a batch of Kombucha!  The only ingredients needed was sugar, tea, original liquid from growing a Scoby and the Scoby itself.

Health & Wellness Benefits of Kombucha

The Supplies:

  • 10 Black or Green Tea
  • Large Sterilized Jar
  • Cheese Cloth or Coffee Filter
  • Sterilized spoons for stirring
  • Pot
  • 3/4 cup White Sugar
  • Scoby in 1 – 1/2  cup original liquid
  • Glass bottles with seal-able lids 

Purchase a Kit for brewing your own Kombucha

I used 8 black tea bags and 2 green tea bags and placed them together with 10 cups of water in a pot on the stove.  Once a nice darkened colour and let them steep for a few minutes before stirring in sugar to dissolve in hot tea.  Then it is set aside to cool until room temperature.

It is important to get the tea mixture and Scoby to the same temperature so the Scoby continues to float on top of the liquid.  If it isn’t the same temperature the Scoby could sink to the bottom of the mixture after you combine all the ingredients together!  While not a failure if a new Scoby does sink, the benefit of the Scoby sealing the liquid is lost.  If it is an older Scoby sinking is one of the indicators that it is time to use a fresh one!   Once the tea and Scoby mixture are the same temperature the brew from the original kombucha Scoby is poured in and the Scoby is carefully put on top of the liquid.  Try to not jostle the jar too much.

The mixture will ferment to create Komucha and will take 2 to 3 weeks in cooler climates and 1 to 2 weeks in warmer climates.  Ideally the room temperature would be a consistent 70 degrees Fahrenheit or 21 Celsius.

During the fermenting process you are likely to notice a second Scoby form!  This second one can be grown larger to use in fermenting more batches of Kombucha for friends or for flavouring!

Once your Kombucha is ready you can decant this original tea into a pitcher or bottle to keep cool for drinking or you can begin to flavour your Kombucha with natural herbs and spices such as  turmeric, pepper or ginger.  Remember that the sugar content of your Kombucha will increase with any high sugar content fruit added!


  • Food Safety

Fermented Tea has been brewed for 2000 years!  Remember before being mass produced it was made in homes and passed down to family, friends and enthusiasts.  Be careful about cleanliness and use sterilized equipment as you would for canning.  If your Kombucha doesn’t smell great don’t take any chances, start over!


  • Carbonation of your Kombucha Tea

When you bottle your Kombucha and cap it, refrigerate it for a couple of days before drinking it to encourage carbonation.  Some brewers bottle it and leave it to allow this to happen.

Glass bottles with seal-able lids 

Spicing up your Kombucha – Flavouring your Fermented Tea Naturally


  • Lifespan of your Scoby

Your Scoby will create a baby one during the brewing process of your Kombucha Tea.  This baby one can be used in the next brew or it can be stored in some Kombucha at room temperature for a short time or be refrigerated for longer periods of time.  The mother Scoby can be used for another batch of brew, however it doesn’t have an indefinite life span.  Check the quality of If your Mother Scoby has been used to culture  a number of batches.  Remember that your Mother Scoby will change colour with whatever herbs, types of tea, fruit or spices that you use in your fermentation  process.  In the above pictures you will see a fresh Scoby that has not had these influences.   If it starts to look like fruit leather, is no longer growing babies or starts to sink, it is getting to old to ferment tea.


Cross contamination

Scobies can be influenced by fermenting compost or other fermenting projects you may have on the go.  Don’t be disappointed! If you are starting to culture your own tea to make Kombucha, keep this separate and in it’s own location.  If kept in close proximity  you may find your Scoby molds easily and your batch will have to be discarded.


Read more:


Traditional uses and properties of herbs are for educational purposes only.  This information is not intended to diagnose, treat, cure, or prevent any disease.  Every attempt has been made for accuracy, but none is guaranteed. Any serious health concerns or if you are pregnant, you should always check with your health care practitioner before self-administering herbs.

Growing first Kombucha ‘Scoby’

by Renee Lindstrom, GCFP:  This post may contain Affiliate Links for your convenience, thank you in advance for your support! Renee

Growing a Scoby for making Kombucha

In the above photograph you will see a white coloured solid floating on top of the liquid.  This is a Scoby that has grown in a combination of tea, sugar and Kombucha for two weeks. The word Scoby is an acronym – Symbiotic Culture Of Bacteria and Yeast.   This one is not as thick a Scoby as would grow in the hotter seasons in the same time period.  It is November and many suppliers stop shipping now until the following Spring.  This Scoby will grow thicker with each batch of tea set for brewing.

Affordable On-line  Scoby Purchase

The above Scoby pictured  was created by using a raw, unpasteurized and unflavored Kombucha drink from a grocer that still has culture sediment in the bottle.  It was combined with a tea and sugar mixture and set aside in a dark and warm spot for two weeks.  It is an easy recipe.  It was as easy as mixing up sweetened water for hummingbirds!

The benefits as the Scoby forms is that it coverts the sugar and covers the liquid sealing it.


The Supplies:

  • Black or Green Tea
  • Sterilized Mason Jar
  • Cheese Cloth or Coffee Filter
  • Sterilized spoons for stirring
  • Sterilized bowl
  • Kettle
  • White Sugar
  • Bottle of  Raw Komucha from grocer with culture floating in bottle

 


The ingredients:

2 Regular Black  or Green Tea Bags

  • Organic without added oils

1/4 cup White Sugar

  • Organic

1 – 1/2 cup of Water 

1 – 1/2 cup of raw Kombucha Drink with culture


Instructions:

  1. Bring Tea Bags to boil in small pot on stove and let sit to infuse.
  2. After 5 minutes or less, add sugar and stir to dissolve
  3. Let sit until room temperature
  4. Pour tea infusion and Kombucha with culture into glass mason jar
  5. Cover with cheese cloth or coffee filter
  6. Put mason jar in a warm location out of the sun

In warm climates the Scoby could appear in as soon as 6 to 7 days.  However in colder regions it will take up to 14 days.  It is wise to leave it sit without jostling the jar.  when I have checked the batch before giving it time to form it doesn’t create a Scoby!  When I leave it alone a beautiful one forms!

Purchase a Kit for brewing your own Kombucha


Your first Scoby – Now what?

After you Scoby forms you are ready to make your first batch of Kombucha!  The culture that you have on top of your mason jar supports the fermentation of your tea solution to create a natural carbonated drink.  Read more:


Lifespan of your Scoby

Your Scoby will create a new baby one during the brewing process of your Kombucha Tea.  This baby one can be used in the next brew or it can be stored in some Kombucha at room temperature for a short time.  The mother Scoby as it is called can be used for another batch of brew, however will only be active for a month before losing effectiveness.

Health & Wellness Benefits of Kombucha


Read more:


Traditional uses and properties of herbs are for educational purposes only.  This information is not intended to diagnose, treat, cure, or prevent any disease.  Every attempt has been made for accuracy, but none is guaranteed. Any serious health concerns or if you are pregnant, you should always check with your health care practitioner before self-administering herbs.

 

Influencing water with words for 7 Chakra Wheels

by Renee Lindstrom, GCFP:  This site may contain Affiliate Links for your convenience, thank you in advance for your support!  Renee

 

In Living Waters: Drinking ‘Sun Charged’ Water I mention energizing water that was reflected in the work of Dr. Emoto and his experiments.  Dr. Emoto, author of Messages of Water, used different influences to reflect changes in the water through the study of differing crystal shapes that was created when water was exposed to words, sounds and thoughts.

Another way to energize your chakra centers is by influencing your water with any of the following affirmations.  Writing these affirmations on paper and attaching them to your glass water bottle, container or glass for a few hours will allow the water to infuse the sentiment.

 


Crown Chakra:

  • I am Peace

Brow Chakra:

  • I am Calm, I can solve my problems.

Throat Chakra:  

  • I can express myself freely.

Heart Chakra:  

  • I am loving, I am loved.

Solar Plexus:  

  • I am organized, I can accomplish my dreams.

Sacral Chakra: 

  • I constantly have new ideas to create the life I want.

Root Chakra:  

  • I am confident, I am full of energy.

If you enjoy enriching and inspirational sounds and music, this is another way to enhance your water!  Try sounds from singing bowls, flutes, chants and bells.

 


Read more:


Traditional uses and properties of words, sound and water are for educational purposes only. This information is not intended to diagnose, treat, cure, or prevent any disease. Every attempt has been made for accuracy, but none is guaranteed. Any serious health concerns or if you are pregnant, you should always check with your health care practitioner before self-administering herbs.

Infusing Water with Stones & Minerals

by Renee Lindstrom, GCFP:  This site may contain Affiliate Links for your convenience, thank you in advance for your support!  Renee

As summer shifted into fall one of the changes I began making was to add minerals to my daily water,  using stones and crystals that align with the chakra centers.  These stones activate and energize the companion chakras.  The best thing about it is that it hasn’t cost me anything.  I had the crystals already so I am not going out to buy any and the water comes from the tap!  I use a glass container.

One of the first things I noticed in letting tap water infuse with the stones was that the water was softer in my mouth and that it didn’t have any harsh taste.  It seemed to be more hydrating and comfortable to drink.  Have you ever felt a hard lump in your throat drinking regular tap or bottled water?  I have and it’s not pleasant.

We are fortunate in Greater Victoria in that we can drink our tap water and that there is no need to purchase bottled water!

Over time I noticed that I would have an urge to drink water during the day.  Previously I would have to remind myself to drink it!

Cleaning the Glass Bottle and Stones

As with sun charged water I clean the bottle and the stones with a bit of vinegar during each re-fill.

 


Chakra Companion Stones 

The stones that I use to infuse water are as follows:

Crown Chakra:  
  • Howlite, Labradonite, Amethyst
Brow Chakra:  
  • Lapis Lazuli, Prehnite, Sodalite
Throat Chakra:  
  • Blue Lace Agate, Apite
Heart Chakra:  
  • Moss Agate, Rose Quartz, Aventurine
Solar Plexus:  
  • Tigers Eye, Citrine, Yellow Jasper
Sacral Chakra: 
  • Cameline, Moonstone, Orange Calcite
Base Chakra:  
  • Hematite, Red Jasper, Snowflake Obsidian

To read more about Chakras and the benefits of complimenting them with colour go to Colour Infused Sun Charged Water.


Read more:

 


Traditional uses and properties of minerals and stones are for educational purposes only. This information is not intended to diagnose, treat, cure, or prevent any disease. Every attempt has been made for accuracy, but none is guaranteed. Any serious health concerns or if you are pregnant, you should always check with your health care practitioner before self-administering herbs.