Friday, September 26, 2014

TPN Whipped Shea Body Butter Ingredients


Several people in our home have sensitive skin, are chemically sensitive, and have skin conditions, such as eczema and rosacea, and are irritated by conventional skin creams.  Plus, the skin is the body's largest organ, and the products we apply to it are absorbed into our bodies.  For those reasons, we carefully chose the most healthy, soothing, gentle ingredients we could find for our Whipped Shea Body Butter

 




Shea Butter

·         Used for centuries in Africa to moisturize  and heal damaged skin
·         Protects, soothes, hydrates, revitalizes, and conditions skin
·         Anti-inflammatory and rejuvenating effects
·         Intensive dry skin moisturizer
·         Rich in Vitamins A, E, and F
·         Mild sunscreen (SPF-6) – Use before and after sun exposure to keep skin moist


Coconut Oil

·         Great general moisturizer for all skin types
·         Recommended for sensitive, inflamed, or irritated skin
·         Provides a protective layer, helping to retain skin’s moisture
·         Prevents dryness and flaking of skin
·         Delays the appearance of wrinkles and sagging of aging skin
·         Helps in treating eczema, rosacea, and other skin infections


Apricot Kernel Oil

·         Soothes sensitive and prematurely aged skin


Mango Butter

·         Natural emollient and regenerative activity
·         Softens, soothes, moisturizes, and protects skin


Vitamin E Oil

·         Anti-oxidant
·         Preventing rancidity in body butter


Lavender

·         Skin healing properties
·         Promotes calmness


Spearmint & Peppermint

·         Anti-inflammatory, antibacterial, and astringent properties








Tuesday, September 23, 2014

Honey Coconut Granola


This granola is so simple and so delicious!  It's completely grain-free, nut-free, and free of refined sugar, and is safe for the GAPS diet.  

The only tricky thing about this recipe is remembering to keep a close eye on it while it's baking because honey burns very easily.  Do not let it overbake at all.  It will be moist when it comes out of the oven, but will harden as it cools.

Enjoy!




2 cups organic unsweetened coconut flakes (we used the fine flakes from Wilderness Family Naturals)
2 cups raw organic pumpkin seeds
2 cups raw organic sunflower seeds
1 cup TPN Local Raw Honey
2 Tbsp organic Vietnamese ground cinnamon (we use Frontier brand)
1 Tbsp TPN Vanilla Extract (available at local shows and markets)
1/4 tsp sea salt



Preheat oven to 350 degrees F.

Oil two baking sheets with sides with TPN Coconut Oil.  We used Pampered Chef Stoneware Large Bar Pans.

In a large bowl, mix together coconut, pumpkin seeds, and sunflower seeds.

In a small saucepan, mix together and gently warm the honey, cinnamon, vanilla extract, and sea salt.

Pour the honey mixture over the coconut and seeds, mixing well until seeds are completely moistened.

Divide mixture between the two prepared pans.

Bake for 30 minutes, stirring every 10 minutes.

Honey burns very easily, so you may want to stir it every five minutes at the end, and be sure to keep a close eye on the granola so that it doesn't get too dark.

Remove from oven promptly, and stir frequently while it's cooling to prevent it from sticking to the pan.

Store in an airtight glass container.

Eat as a snack or serve as a cereal with freshly made Coconut Milk.


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Coconut Milk

This coconut milk is so simple to make.  We don't add any flavorings or sweeteners to it.  We use it solely for baking, and it works well and adds a nice subtle coconut flavor to recipes.



3 cups fine flaked coconut
6 cups warm water



Place coconut and water in Vitamix.  Stir and let sit for 30 minutes.

Blend for 3 minutes.

Strain through a fine sieve or a nut bag into a large mason jar.

Cool, cover, and refrigerate.  Shake well before using.


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Friday, September 19, 2014

TPN Pumpkin Pie Spice Latte

One of the best things about fall is undoubtedly pumpkin pie spice!  Even people who don't care for pumpkin usually love the taste of pumpkin pie spice in baked goods and drinks.  Today, we came up with this TPN Pumpkin Pie Spice Latte.  It took a few attempts (which is why my hands are shaking so much that writing this is difficult!), but we agree that this is delicious.





 
4 oz strong brewed organic fair trade coffee
1/2 cup organic plant-based milk (or organic dairy milk)
1 Tbsp Truly Pure & Natural Creamed Raw Honey & Organic Pumpkin Pie Spice
1/8 tsp Truly Pure & Natural Vanilla Extract
Organic pumpkin pie spice



In a small saucepan, warm milk until hot but not boiling.

Transfer to the Vitamix or other blender and carefully blend on high until nice and foamy.  (If using a blender other than the Vitamix, be sure to vent the lid and put a kitchen towel over top of the blender to allow the steam to escape.)

Meanwhile, pour coffee into coffee cup; add Creamed Raw Honey & Organic Pumpkin Pie Spice and Vanilla Extract, and stir until honey melts.

Pour the milk over top, holding a silicone spatula against the rim of the blender to let the milk pour out first.  Remove the spatula to allow the foam to top the coffee.

Sprinkle with pumpkin pie spice and enjoy.  Happy Three Days until Fall! 


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Friday, August 29, 2014

Introducing: Raw Chocolate Agave!

To say that people love our raw creamed honey is an understatement!  But, there are some people who, for various reasons, cannot or choose not to eat honey.  With those people in mind, we created Raw Chocolate Agave!


We realize that there are those who have doubts about agave, based on various articles that have been written in recent years.  We addressed the reasons that we use, trust, and love organic raw agave nectar in this post:




As much as we like plain agave nectar, we were amazed at just how delicious chocolate agave is!  It only has two organic raw ingredients, and it just doesn't get simpler, richer, or more delicious than this!



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Why We Choose to Use Organic Raw Agave Nectar




Over the past several years, agave nectar has come under scrutiny, in part as the result of an article written by Dr. Mercola, who claimed that it can be even worse than high fructose corn syrup!  We, along with many other people, were shocked when we first read his claims.  We’d been using agave as a natural sweetener for our family, and we suddenly became very concerned.




We started reading and researching, and what we learned is that, like many other products, agave can be produced in different ways.  Some agave is highly processed, using a gamut of chemicals.  It is true that the result is a product that is just as unhealthy as high fructose corn syrup.  We wouldn’t touch a product like that!


The agave nectar that we use is a raw, organic, non-GMO, unrefined, natural sweetener, imported from Mexico.  It is dark in color because it is unfiltered and is the least processed of any agave product.  While standard agave is made at 160 degrees F and takes about 16 hours to produce, the agave we use never gets above 104 degrees and takes 4-5 days to produce.  The entire process is completely natural. Absolutely no chemicals, enzymes, or bacteria are used.  Inulin from the Pina of the Blue Agave plant is simply extrapolated into water by soaking, and then, over a period of days, naturally occurring enzymes contained in the Pina break down the inulin into simple sugar.  The result is a delicious, completely natural, and unadulterated agave nectar!




Read more about the agave nectar that we use:



The Organic Agave Nectar we use is not a purified substance, such as high fructose corn syrup or white sugar. This agave is non-GMO and it is certified organic. 

Agave Nectar is a sweet concentrated syrup made from the Agave plant which thrives in the central semi-arid desert of Mexico. To produce this syrup, first the "pina" or "pineapple-like center" is soaked in purified water. Then natural enzymes, already present in the "pina," are allowed to break down the inulin (complex carbohydrates) into monosaccharides (simple sugars). These sugars are predominantly composed of fructose and glucose. 

The Organic Agave Nectar we use is not heated during processing and it is considered raw. The natural fermentation of the inulin water, because the temperature is kept low, takes 4 to 5 days. Concentration of the nectar occurs solely by the use of a vacuum to remove excess moisture after fermentation. Once a specific concentration of sweetness is reached, the syrup becomes shelf stable at room temperature and does not require refrigeration or any special storage. 

The Organic Agave Nectar we use is dark in color because it has the least amount of processing of any Agave product. Lighter Agave Syrups can be produced by faster processing (which requires temperatures of 160 degrees or more) and heavy filtering. Raw agave, sold by other suppliers, if light in color has been filtered many, many times. Repeated filtering removes flavor and color.

The manufacturing plant in Mexico offered our supplier five different shades of agave to choose from. Each sample had a slightly different taste, with the strongest flavors coming from the darkest agave. The difference in the shades came solely from the number of times the agave was filtered and the fineness of those filters. They chose to purchase only the agave which sees the lowest temperatures and the least amount of filtering.

The Organic Agave Nectar is coming from a new, state-of-the-art plant with very tight quality control. Because our supplier visited the plant, they give their personal guarantee that the agave is raw and not heavily filtered or processed with added enzymes, chemicals or other materials. It is:
  • Completely natural - no chemicals or enzymes are added during processing, only natural fermentation and simple filtration.
  • Completely raw - no heat is used during processing.
  • Great for baking and cooking as well as for raw dishes
  • Does not contain any chemicals, toxins, or preservatives.
  • 75% sweeter than sugar: fructose is 42 percent sweeter to the human brain than granulated sugar, less is needed to achieve the same level of sweetness



If you’re interested in learning more about natural agave production, here is an article that we found very interesting and informative:  



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