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


·         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.


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.


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.


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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