Thursday, December 18, 2014

The lip balm label design looked so terrible. It made me think it was government issued lip balm. So this morning we worked on livening it up some. Here is the new look, hope you like it!  We will update the site with better pictures later on.  We wanted to get these up here asap though.

Wednesday, December 17, 2014

The lip balms we have been working on are now ready to go!  For those of you who wait till the last minute for holiday gifts look no further.  The "Grab Bag" of 4 soaps with our fantastic lip balm would make the perfect gift.  Try them now with an introductory $1 off.  We will be bringing some down to the marketplace tomorrow, for the locals to enjoy.

Peppermint Lip Balm

Naked Lip Balm

Thursday, December 11, 2014

Just a heads up!  "Earthen Sun" is about half way sold out.  If you want to experience our sons first soap bar and the first "bar of the quarter." You may want to order soon before they dwindle away.

Wednesday, December 10, 2014

We have settled on our first lip balm recipe!  We also bought some testing packaging.  Everything seems great, we gave some out locally and it has been loved!  We will have a "Naked" and a "Peppermint" balm available at launch.

With the remaining lip balms we are going to give them out for free with orders*.  A new shipment of containers and labeling material will be purchased shortly, when those arrive we will put them up for sale on the site.  Until then you can get a sneak peak for free with any purchase of soap while supplies last.  We have no labels yet, so I'll list the ingredients here for your viewing pleasure.  When they go up for sale they will have labels sharing the ingredients.  As always, high quality vegan ingredients!

Ingredient list:  Cocoa Butter, Avocado Oil, Castor Oil, Candelilla Wax, Peppermint Essential Oil.

*The lip balms are all gone. Hope you all who received it enjoy it! Sometime next week they should be available for purchase through the website and locally.

Thursday, December 4, 2014

We have been working on massage oil on and off for some months now, and we have found a winner! We have had two massage therapists aid us in its development. A huge thank you to Kalisa Snuffer at "Twin Pine" in Tabiona, Utah and Amber Dodge at "Eden Massage" in Colebrook, New Hampshire! If you live or visit Colebrook NH area stop by Eden Massage for your next relaxing massage. If you are out west in Utah swing by "Twin Pine" for your next massage. If anyone is interested in our massage oil feel free to contact us. We will have 8 oz bottles of the oil blend on our website once we resupply.

Tuesday, December 2, 2014

With the upcoming holidays we are offering a "Grab Bag." This will be 4 random bars with no duplicates. The perfect gift idea for those who are conscience about health or just enjoy luxury showers/baths. Like always we only use natural vegan ingredients with top notch oils and butters. Our fragrances are steam distilled plant essential oils. Our colors are from clay, herbs and other natural sources.

We are getting very close to releasing our lip balm. We ordered some containers to test out and make sure they don't melt from body heat in the pocket. We are going to make 5 more micro batches -- to see if we can gain any more perfection out of it with mini adjustments. The one that passes the final tests will be available to all of you!

We hope you all had a great Thanksgiving!

Wednesday, November 26, 2014

Happy Thanksgiving! We have a new "bar of the quarter" available till sold out. This bar was developed by our son and all profits will go to him and his savings. The bar is a true gem, get them while you can. 

Avoid the terrible lines and stampedes this weekend. Today through "Cyber Monday" we will have 35% off all inventory!

Tuesday, October 28, 2014

Sauerkraut: The old school probiotic super-food (recipes included)

Sauerkraut was my first step into the fermenting world.  It is extremely easy and forgiving in my opinion.  It's also still my favorite fermented condiment!  I add it to sandwiches, eggs, rice, hummus and just eat it plain.  Both of my kids like it, one of them absolutely loves it.  It is full of helpful microbes that aid in digestion.  Not only is it great for your digestive flora, it may help prevent cancer!  Check out this article if you are interested in some details.

Here are a few more articles that could help excite you about the health benefits.

I do think whole food is the best preventative maintenance you can do for your body.  This is why I share these tutorials, I hope for a better future with less disease.  Instead of eating so much refined and/or sanitary dead things, lets all try  to implement more raw and living food.  Our bodies really appreciate it, I feel the difference!

Most grocery stores only carry pasteurized sauerkraut.  They create this beneficial great probiotic food and then boil everything till it's dead (for our health -- what a joke).  This defeats the point of eating sauerkraut for any health reasons.  The taste of raw vs pasteurized kraut is substantial as well.  It took me one taste to be hooked, now store pasteurized kraut is pretty terrible to me.

I worried about having moldy ruined food, or poisoning myself in the beginning.  My first attempts were using a method that I find vastly inferior.  I had about a 65% success rate.  35% of the time I had mold growing at the top and had off flavors seep into the liquids.  The method I use now has had 100% success rate so far.  I have made about eight 1/2 gallon jars with no botched batches, no mold at all.  I made another four jars for this tutorial, because I'm running low.

This technique does require some baby sitting, you can't just make it and ignore it.  You will need to check on it 2x a day till the fermentation calms down (3-8 days).  If you cannot be this attentive, or wish not to, you can buy equipment that will relieve you of these duties.  I try to start most things as cheap as possible to make sure I enjoy it, and to save money.

Equipment and ingredients needed:

Large knife
Cutting board
Large bowl
Jars w/ air-tight lid (Large mouth are ideal -- I use 1/2 gallon)
Salt (Sea salt with no additives or canning salt)
Cabbage (about 2 medium heads per 1/2 gallon jar)

Caraway seeds
Juniper berries
Jalapeno or other peppers
Hundreds of other things can work -- play around if you like that sort of thing!

A note about optional airlock systems

In order to make it and leave it unattended you would also need an airlock system.  This will keep the oxygen out (mold needs oxygen) and the allow the excess carbon dioxide to escape (it can explode if you build up too much).  Here is a site with fermentation equipment. You could also make your own, or order things from home brewing equipment shops.  The instructions below will not be using an airlock.  I will mention a couple notes if you decide to use a crock or airlock system of sorts.

Directions for creating your own beneficial microbe loaded super-food!

Step 1: Get together all of your equipment and ingredients.  Peal off the exterior leaves, discard any bad ones and keep a couple nice ones for the top -- this is explained in more on step 8 below.

Step 2:  Chop thin slices from the cabbage heads.  I like a variety in sizes but extremely thin is very nice in my opinion.  You can cut the entire head in half, or just start carving away.

Step 3:  Place all your shreds into a strainer and run under water to clean them up.

Step 4: Keep doing this and collect all your sliced and clean cabbage in a large bowl.

Step 5:  Once your bowl is filled up pour salt over the top.  I add by taste, but a general rule of thumb would be about 1 to 1.5 tbs per medium head of cabbage.  I will pour about half of the salt I plan on using over the top and add the other half once I have massaged it some.  Some people will use a mallet to soften the cabbage up, but I prefer to just give it a hearty massage.  Squeeze it and toss it around for a couple minutes and then add the rest of your salt.  If you are going by taste you will want more salt than you would normally use for a dish  -- but not so much that you cant enjoy a few mouthfuls. 

After you have massaged it for about 10 minutes take a 15-30 minute break.  When you get back the salt will have pulled a lot of the water out of the cabbage cell walls and it will be much easier to finish up the job.  See the image below, all this water has seeped out of the cabbage during that wait.

Step 6:  Give it another 5-10 minute massage before loading it into the jars.  It will be very tender by now and limped up, but still fairly crisp if you taste it.

  • This is the time I add caraway seeds (about 2-3 tsp per head of cabbage)
    • All 4 of the jars I did for this tutorial have caraway -- it adds a very nice taste imo.
  • This is also the time to add extra veggies or other spices you want to try out
    • The pictures at the bottom has 2 jars with shredded carrots.  I think broccoli is surprisingly an awesome addition.

Step 7:  After this final massage fill your jars up.  As you fill the jars up load it to the top and firmly compact it.  You will want to do this till it's firmly packed to about 2.5 inches from the top.

Step 8:  Once you have packed the jar and left about 2-3 inches at the top cap it.  Take the leaf you set aside and fold it onto the top.  You could instead buy a weight to hold it down (like this), but I find this method works fine.  The reason for this is to keep your cabbage submerged.  This decreases chance of molds growing at the top and keeps the kraut in great condition.  Some pictures below will show how to fold the leaves in.


Step 9:  Pour the excess liquid from your bowl into the jar.  Leave about 1/2 inch gap at the top for the carbon dioxide to hang out.  If you don't have enough liquids left over you can make a brine.  Dissolve about 1 tsp of salt per cup of water.

Step 10:  You are done with the hard part!  Take your canning lid and cap it tight, then back off slightly so it can pop -- if there were too much gas buildup.  See guidelines below for tips and what to do while it ferments.

Fermentation period 3-8+ days and storage

  • Tighten the lids very tight, then back the lid off about 1/16th to 1/8th of a turn.  This will allow the top to pop open and release gas if you neglect it.  If you neglect the kraut too long it can start leaking brine all over.  If you leave it cranked down you can potentially shatter your jars from the carbonation buildup!
  • Every 8-12 hours crack open your jars to let the gasses leak out (this is called burping), you should hear it escape -- if you don't hear anything in the first day or two this is not a big deal.  In cooler temps (under 65 degrees) the fermentation can take longer to start being very active.  If you take too long to open it, you will have an eruption --  like a shaken bottle of soda.  Also if you are fermenting at warm temps (72+ degrees) this will happen in less time.  I would open your jars over a sink, the water can expand with all of that carbonation build-up.  If the liquid is filled to the top, spill off some so it has that 1/2 inch gap again.. 
  • Feel free to taste it along the way.  If you find that you love the taste before fermentation has slowed to a crawl, you can stop it.  If you love the taste and want to stop fermentation simply put it in the fridge.
  • I allow the fermentation to finish up.  This takes about 4-6 days for me in warmer temps, and 8-12 days if I do it in my basement (around 60 degrees).  If you have a very warm house (72+ degrees), I recommend fermenting in your basement to get a crisper kraut.  
  • When I stop getting the gas leak in an 8-12 hour period I give it 24 hours and give it one final burp.  If that final burp was robust, keep burping at 24 hour intervals till it's a very mild burp.  At this point I crank the lids down and store it in the basement for long term keeping.  Dark and cool is ideal conditions for storage.  I hear it is ideal eating at 6 months.  Mine have never lasted that long.  I have one jar set aside to try at the 6 month mark -- I cant wait!  I have also read that they are fine stored up to 1 year and beyond.  I have talked to people that are eating 2 year old sauerkraut and they say it's top notch.

If you used an airlock

  • This is much easier.  Follow the instructions of your airlock.  If your airlock is exposed to air (like a crock), don't let the water reservoir dry out, or you lost its benefits and are exposing it to contamination.
  • After the fermentation period (I would just be lazy and give it 3 weeks).  Store the finished sauerkraut in a permanent canning jar and crank down on the lid.  Store in a dark cool place and eat whenever you desire.  6 months may be ideal for flavor and will store at least 1 year just fine.
  • Once you open your jars for eating, leave the open jars (with the lid on) in your fridge.  I have never had a 1/2 gallon jar last more than 2 weeks in the fridge, and it stays great that long.  I would guess it has a much longer refrigeration shelf life than that (1-2 months would be my guess from readings).

Bonus coleslaw recipe!

I set aside all of my fine looking large cabbage scraps to make a simple coleslaw.  


3-4 cups shredded cabbage
1 cup carrots
2-4 tsp braggs liquid aminos (soysauce is a good alternative) -- This is very salty add to your taste!
2-4 tsp apple cider vinegar (I like braggs raw apple cider vinegar)
1 tbs mustard (horseradish mustard is a great one, but any works fine)
1 tbs honey (agave is a great alternative)
Spices to taste: chipotle, garlic, onion, pepper are all great!

*I honestly don't know how much of all the above ingredients I use, I'm just guessing.   I do things by taste and the mood I'm in can change everything.  Sorry if this is too mild or bold for anyone, adjust to your own taste buds please.

Step 1:  Put the pieces that are too large into a food processor and pulse (or chop them very fine). 
  • Bell peppers, carrots, celery, jalapenos, broccoli, cauliflower are all great additions

Step 2:  Add any other shredded veggies you desire.

Step 3: Add all your other ingredients and stir.

Step 4: Eat!

SUCCESS!  If anyone got through this long tutorial pat yourself on the back!  I hope you gained something from it.  I had a lot of fun, have a great week everyone.

Saturday, October 25, 2014

Our "About Us" page has been updated.  Check it out if you are interested, let us know if you like it.  A couple days ago our first 5 balms were made.  They are being used multiple times a day and we are figuring out what adjustments will take place.  They are surprisingly awesome for our first attempt!  Once we have one we feel is amazing we will start sharing with our local friends for some good feedback.  Hopefully we have something for you all before the end of the holiday season, but we cannot promise anything.  Lip balms, lotion bars, body butters, massage oils are all in the works.  They will be available once perfected and we settle on containers/packaging.

Wednesday, October 22, 2014

We have the ingredients to start playing around with lip balms, hand balms/salves!  They will be available to buy when they are ready.  We wont sell them till they have been tested by us and local friends/family.  We are 100% cruelty free, no animals are harmed  -- only our loved ones :P

Thanks for all the recent purchases, this is how we were able to buy the balm ingredients.  We roll 100% of the money back into the business so we can grow.  We have a lot of plans, and hope you all love the new products in the future.

Friday, October 17, 2014

Sourdough Bread

I made some sourdough starter from scratch a few weeks ago.  This is my 2nd bread made with the starter and it turned out fantastic.  I make it with 100% whole wheat and the starter is 100% whole wheat as well.  I have made pancakes, pizza, and muffins with the starter  --  all of it has been great.  It's been a lot of fun and tastes great.  I may put up a tutorial on the starter and the bread recipe in the future.  I'm still tweaking with the  bread, it's getting close to where I want it.

Thursday, September 25, 2014

The fermented salsa was just opened up to try out.  That was the best salsa I have ever had in my life!  We just devoured a little more than 1/4 a gallon in one sitting -- no one could stop eating it up.  Our daughter never eats salsa and she couldn't stop either.  It was made from all the worst tomatoes left in the garden and half were still green.  I might make more today, this batch was only a 4 or 5 day ferment at about 65-68 degrees.

Tuesday, September 23, 2014

Fermented Pickles Tutorial

***Update:  I have now opened some pickle jars that are about 2 months old (not counting fermentation time).  These pickles are quartered and the centers where the seeds are were mushy.  The taste is great but the texture is not nearly as crispy as the more fresh pickles.  I have read that adding something with strong tannin's will help preserve the crispness of the pickles -- also fermenting them at a lower temp 65ish degrees helps.  Next time I ferment pickles that may sit around a while I will be adding 1-2 bags of black tea to the brine.  I will let you all know if that works when I do it. Here is a list of foods rich in tannin's

Update #2: I take back what I said above.  I opened another jar of pickles today.  This jar is older than the one above that I mentioned were soggy.  These pickles are FANTASTIC, the best I have ever had.  The flavored pulled from the variety of fresh herbs were great  -- and they are very crisp.  I don't think any of the herbs I added are loaded with tannin's.  I think the problem with the soggy pickles were just the cucumbers themselves, they were too big.  The cucumbers in this latest jar I opened are about half the size, and held up perfectly.  I'll fill you in if anything changes, but I am not convinced tannin is necessary for a crisp fermented pickle. 


Harvest season is wrapping up and we've needed to preserve some of our gardens goodness.  I'm not a big fan of current canning trends as it destroys most nutrients through excessive heat to prevent it from rotting.  As I walk around in grocery stores it's like walking through a graveyard for food.  Even the produce section has become somewhat of an abomination.  It's almost like we are living in a digital world now, pictures of food but the food is gone.  Our soils are being depleted of micro nutrients and loaded with the known macro nutrients to force growth.  The taste is horrendous compared to the local organic produce I can find and our garden.

Here are some fun articles somewhat related:
Most and least chemical-laden produce
On the isles the food is overly refined and many micro nutrients are thrown aside.  Then they often bleach or treat with other chemicals to clean the food!  After that they "enrich" it, because it has nothing left.  The enrichment adds known micro nutrients that our body's need like vitamin D.  Although, if you go outside for 15 minutes or so your skin will produce the best vitamin D your body can get!  Other vitamins can be obtained through fruits and vegetables and other whole foods.  

Most supermarkets across the united states have a lot of food that used to help aid digestion (now we are supposed to buy pills for that).  Now we have a fake representation of such foods that have been killed with excessive heat.  Sauerkraut is hard to find raw -- I can only find it at one place near my house.  Most sauerkraut you find at the grocery store has been pasteurized and all it's helpful micro nutrients killed.  Pickles used to be made through a fermentation and aging process.  Now it's made by pouring vinegar in a jar of cucumbers and boiled to death.  Many foods were fermented and would help digest the other foods we eat.  Mustard, ketchup, pickles,  sauerkraut and sour milk products.  All of this had a reason years back.  Now with current "safety" measures put up by our centralized powers we have fake representations of these food.  No wonder we have such high rates of disease related to the digestive process. 63 million people in the united states are known to have chronic constipation!  I'm not a doctor, but I would guess it's from the horrible food we eat.  Even when we try to eat healthy by eating our vegetables and fruits they can be fairly weak in the micro nutrients and soaked in chemicals.

More fermented foods vs probiotic pills

Check out this article for some neat digestive problem statistics for the USA CLICK ME

It's fairly depressing to me.  But,  I'm so glad we have "North Country Marketplace & Salvage" near our house in Colebrook NH.  They sell from the great local farmers around here.  Gardening is a big thing up around here and people have given us some of their excess.  We have a pretty small garden, but it supplies quite a bit of food -- I really want to expand over time to supply most of our food.

Enough ranting, lets get onto the point of all of this.  How to ferment cucumbers to make a real nutritious pickle loaded with probiotics!  I will later put up my method for sauerkraut.

If this is your first time treating yourself to a true fermented pickle you may need time to acquire the taste, but give it a chance.  I have given tastes to many people and everyone has liked the pickles! They sure don't taste like the pickles you buy at the grocery store (they are much better imo).

Step 1:  Gather your cucumbers and equipment.  You will want to clean the dirt off of your cucumbers (or other vegies).  Also do a pretty nice job at cleaning whatever you are going to ferment in, to decrease the risk of contamination.  I do a minimalist approach to my fermenting.  There are all sorts of fancy equipment you can use to decrease chances of contamination or make it less maintenance.  If I started failing a lot with botched batches I would probably make a bubbler similar to this person's. (source)


  • Large enough canning jar to fit your cucumbers
  • Knife if you want to cut them up
  • Cucumbers
  • Sea salt or canning salt (make sure its 100% salt - no anti clumping agents)
  • Clean water

Step 2:  I will slice thin rounds for sandwiches any of the large cucumbers.  I will quarter or eighth my medium-sized cucumbers.  I will keep the small cucumbers whole.  You can do what you like, this is just my preference.

Step 3:  Make your brine.  Depending on how you do this you can do it the day before or hours before.  I do a ratio of 3 cups water to 1.5 tbs of salt with great results.  If your water is terrible you can go with distilled water or boil it for 5 to 10 minutes.  If your water is great then just warm it up and dissolve your salt and set aside for use later.  For these large 1/2 gallon jars I need about 3 cups of water with 1.5 tbs per jar.

Step 4:  Load up any extra goods you plan to have in your pickles.  The pickles in this tutorial are loaded with sage, basil, dill, oregano, and thyme.  I have done them with nothing but brine (salt-water) and cucumbers,  I have done them with garlic and brine.  I have done them with jalapeno peppers, garlic...  You really can't go wrong, put things in you love and you will probably enjoy the end result.

Step 5:  Load the cucumbers till it's as stuffed as you can get with about an inch gap at the top.  With pickles I will wedge one large cucumber at the top to keep the contents below submerged in the brine. Once it's full you will pour your brine until you have about a 1/2 inch gap at the top for it to expand.  Make sure your brine is down to about room temperature.

Step 6:  At this point you put the lid on firm, but don't crank down extremely tight.  Ideal temps I have found to be 58-68 degrees.  If it gets much warmer it ferments a lot faster and the pickles seem to be a bit mushier.  Also if they are fermenting very quickly you will need to "burp" them 2x a day.  At a cooler temp you can burp them once every day or two.  

To burp them all you need to do is open the lid.  If it has been very active open it over the sink as it can overflow just like a shaken up soda bottle.  If it fills up to the top pour some out so there is a half inch gap.  If the water level runs too low add more water (I just add water, but many people add more brine).  The activity will slow down dramatically over 1-2 weeks.  Once it seems about done tighten your lid down and stop burping.  The CO2 from fermentation will keep the gross molds from growing up top, but if you ignore it completely it could blow your bottle up.  That's why I don't crank down on the lid at the beginning, I have had some leak all over my table when the temps were too high and the fermentation activity was going crazy.  When it is too hot I ferment in my basement to keep that from happening -- cooler fermenting also helps make a crispier pickle, like I mentioned above.

Step 7:  Storage or eat them up! Once the activity has halted and you stop burping them, you can store them for further aging in a cool dark area for months.  Some people have even stored them for years!  I eat them far too fast for them to store that long.  Once I open mine I put them in the fridge.  I know people who do not but the taste alters fairly quickly left at room temps and I'm not a big fan.  I like to eat fermented pickles or sauerkraut along with most every meal.  They go great with sandwiches, rice, eggs, lentils, beans, salads and much more. 

Bonus Material

I am fermenting all my green tomatoes and some salsa for a fun try as well.  Here are some pictures, I'll let you know how they turn out!  We had a heavy frost and I had to gather up all the last bits of the garden that aren't tolerant to frost..  I really hope these fermented green tomatoes are great.  If so I'll grow a lot more next year.

Friday, September 12, 2014

Buy 3 of one kind of soap and get the 4th free!

Buy 3 of one kind of soap and get the 4th free!  This is our current promotion going on -- stock up on your favorite soaps!  We have also fully updated our inventory besides "Chocolate Covered Roses".  Everything is cured and ready to go.  Just a heads up, we are very low on "Chocolate Covered Roses" and due to a back-order of one ingredient this may run out.  Hopefully we will have it fully restored before the holidays.  We apologize in advance if this wonderful bar runs out.

Thanks for your interest in the tutorial last week; we had a lot of activity from it.  We will do more tutorials in the future so stay tuned.  Thanks for the reviews on our website, thanks for the social network activity, thanks for the purchases!  Without all of you, this would not be possible.

The last shampoo bar was a success!  It is by far the best shampoo bar we have tried, made by us or other companies.  Although it is great, we really think we can improve it further still.  More experiments will be done this month and we will go from there.  It did not feel like you were using soap on your hair -- it felt like amazing shampoo.  Most shampoo bars require an acid wash to really feel nice, and this did not.  We are really on to something here.  We will keep you updated with more progress.  We really cannot wait to put this out for you to try, but want it to be a true fully developed gem beforehand.

Have a wonderful weekend everyone!

Sunday, September 7, 2014

Tutorial: Jewelweed water and oil extract

**Note:  For external use only!**
**Also note:  I am still in the learning phase of all of this -- Follow this at your own risk.**

This week has been a fun one.  This is going to be a step by step tutorial on how to make a water and oil concentration of this specimen.  Jewelweed grows wild around here (Northern New Hampshire) and we have a good amount of it growing in our yard.  We want to extract its awesomeness so we can use it over the next year even while it's out of season!  What this plant is used for is beyond the scope of this tutorial; look elsewhere if you need ideas for its implementation.  We plan on using it only as a colorant and cosmetic application on future projects.  We also will use it for personal use regularly.  On to the extract process!

Step 1 (and possibly the most important step!):  Identification of the plant is very important in any wild plant extracts.  You don't want to poison yourself with a look-a-like!  I am unaware of any poisoned mimics of the spotted jewelweed but the pale jewelweed (impatiens pallida) does look similar.  The biggest difference in the two is the flower.  If it is a very light green or white flower you have the wrong plant.  I don't think you will be satisfied at all if you are extracting the pale jewelweed.

Notice the orange/deep yellow main flower and darker orange spots.  This is the spotted jewelweed and what we have local.  The younger flowers have much less deep orange from what I have noticed. Also notice the distinct leaf shape; with it's sharp edges as it climbs to a peak.  Another thing to note is its stem - it looks very segmented as it climbs to its next tier with bulges.

Step 2: Harvesting the plant is fun to me and more satisfying than buying plant material.  The most important part of this is make sure you aren't pulling up other plants along with your jewelweed.  I have sections where it is very easy and I can cut the base of 10+ plants at a time.  Other sections I have to nearly hand pick one plant at a time.  Make sure you get rid of anything you don't want in the mix.  Harvesting after they have created their seed pods is nice for propagation.  If the pods are ready, just shake them around and they will explode seeds all over the ground for future harvest!

Step 3: Cut up the harvested goods to an appropriate size for the pot you plan on cooking it in.  I cut mine to about 5-8 inches in length.  I use a machete for this, but you can use whatever you have available that can get through plants.  I set my harvest on the grass and hack at it till it's to a usable length.  If you cant get through it in one swipe, rotate and hack again.  Make sure you have a nice sharp blade to make this a breeze. 

Step 3:  Cleaning is the next step, and although I don't find it "fun" I find it satisfying.  I do a triple rinse outside with the garden hose.  Don't fill whatever you carry your plant matter in too full!  You need enough space to agitate it all within the water.  What I do is fill the bucket about 60% full of jewelweed and bring the waterline near the top.  After the water is in I rotate and shake all of the plant bits to get rid of dirt and bugs.  After you have filled your container with water and shaken your plants around a bit, empty all of the water.  When I have done this 3 times I bring it inside for the next step!

Step 4:  This is really just a continuation of step 3, but I find it important.  After the 3x agitation outside I bring it inside for the final wash.  Put it in your strainer and shake it while cool water flows over it.  At this point you should have fully prepped and cleaned jewelweed. 

Step 5:  Cook your plant material to extract it's goodness.  You can either cook it in oil or water, but both are similar in process (I do both).  
  • Water extract:  I fill a pot overflowing with plant material and fill the pot about to the 85% full level with water.  Put the temperature to very low - on my stove I put it at 2.5 and let it slowly simmer for 2-3 hours.  You can speed the process up by bringing it up to a very slow boil and then bring the temp down drastically to simmer for 15-30 mins.  After this I let it sit off the heat for another 1-2 hours.  You can strain it before the sitting if you want to speed things up.
  • Oil extract:  I do the same thing as done with water.  The main difference is that I do this 2 times. I will cook down 1 batch of plant material, strain it and then reload it for a 2nd round! One small difference is I do a slightly lower temperature (2 on my stove).  You can choose any oil really but olive oil is what I have used and I may do a more saturated oil in the future (probably coconut oil).

Step 6:  Strain the plant matter from the liquids.  This step is simple.  It goes faster with water than oil.  I let the oil pot (top pic) sit on top for 5+ minutes before pulling the strainer off.  With water (bottom pic) it's quicker; I run it through the strainer then shake it down some to pull more liquid out.

Step 7:  Strain again!  This step may be redundant for some, but I like to do it.  I run it through a finer strainer.  If you are more hardcore than me you could run it through a cheesecloth after this fine strainer. *Top pic below is water extract and bottom below is oil.

Step 8:  Pour into jars!  This is a pretty straight forward step, you pour  your liquids into jars.  I let the liquids cool to room, or near-room, temperatures before pouring into the jars.  Notice on the oil (bottom pic) the far right jar has the separation of water/oil extract.  This is the jar I will use first and I will shake before each use to mix the oil and water parts.  Although the oil does not look like it has a lot dispersed within, it is full of jewelweed goods!  I am not educated enough (or have the equipment) to decipher what is water and what is oil soluble. But both water and oil extract work well.

When you are pouring the oil extract pour slowly and realize the water will be at the bottom.  If you have a large amount of oil you can easily keep the bulk of the oil water free.

Step 8:  I'm done teaching you things!  The last step is storage... If you plan to use it within the next 6-8 months just store it in the fridge.  If you need 8-16 months storage, throw it in the freezer! 

*Notes to help keep your jars from cracking in the freezer

Don't fill the jars too full or they will shatter (water expands as it freezes).  If they are bowed at the top like my jars are, leave 1-2 inches before that bow.  If the jars are straight necked jars they usually have a line about 1 inch from the top to not exceed for freezing.

Don't over-tighten the lids.

Don't have the jars touching each other while freezing.  After they are frozen they can be touching.

Thanks for reading and I hope you learned something!  A lot has been learned on our end exploring the possibilities of natural products and how to utilize them.  Stay tuned for more tutorials and the possibility of products using this awesome extract.  

Have a wonderful week!

Monday, September 1, 2014

Prepare for your next Drum Circle with the bars on sale this week.  Until 09/06/2014 we will have $2 off "Drum Circle", "Hippies and Oranges", and "Naked".  In the future we may combine Drum Circle and Hippies and Oranges because they are very similar.  If you love one over the other or have suggestions let us know.  Our thoughts are to combine the two with an increase in patchouli while slightly decreasing the orange.  If either of these are your favorite, please let us know your thoughts on this idea!

"Poppy Fields",  "Earthen Mint", "Sin Ye Mon" all cure up this week.  All of them are getting pretty low on inventory but none are sold out.  We timed that nicely.  We should have them all packaged by next week and updated inventory on the website.

Below are some images of the last "Valley of the Gods" batch!  We are already getting semi-low from the one that just cured.  We are hopefully prepared this time and won't run out.  Thanks again for your orders and love of the products.

Have a wonderful week.