Jack by the hedge pesto with cream cheese

Jack pesto with cream cheese


It's free...it's delicious...and it is everywhere at the moment.

© Fig.1.L.Moore 'Jack by the hedge pesto with cream cheese'

This is so versatile and can be used in a number of ways. It can be used in pasta to turn the ordinary into extraordinary.You can put it on toast with some cheese...yum, it can be added to a pot of lovely new potatoes, plonked on a cracker, added to your favorite sandwich and more. I love Jack by the hedge (or commonly called garlic mustard). Next time you go walking have a look around. At the moment there is a lot of it about and it is quite easy to recognize. If you think you have spotted crush the leaves between your fingers. You can't mistake the lovely garlic/mustard smell. Of course if in doubt then leave it out.

You will find this garlic mustard in field margins, road verges, hedges, river and stream banks, edges of woods and ditches. This is a native biennial. First year growth have long stalked cordate (heart shaped) leaves with regular saw-like teeth and a crinkly looking network of veins. The main stem that appears in the spring of the second year has paler green nettle like leaves. It grows tall and thin like nettles. The leaves have the distinct smell of garlic when crushed. Small white flowers (6 mm wide) appear in clusters from mid April;seed pods are long, up to 60 mm, and 2 - 3 mm thick curving out from the stem.

It is a slightly bitter plant and needs to be mixed with ingredients that accompany such as fatty meats and salt fish. However I love it mixed with a number of ingredients such as goats cheese and nettle pasta or pirogi, and/or mushroom and salmon pirogi...yum. My Polish friend taught me how to make pirogi and it's stunning in a lot of my recipes.

You can eat the leaves sparingly in salads and sandwiches, add to risottos and the flowers are also a delightful ingredient in garnishes salads. This is one of my favorite free wild edibles which you can't get in a supermarket. I have used the roots grated which is amazing and similar to horseradish mixed with yogurt and served with beef.You can even use the green seed pods as spices and use as you would as mustard seeds.

Get out and find Jack...you will be amazed and so proud of your find. Share the love with this stunning wild edible. When I first came across 'Jack' I can't tell you how liberating it was. I was taking a walk one day along a common pathway I use everyday. I looked down and thought 'that looks like Jack'. I gave it a crush between my fingers and got the unmistakable whiff. OMG I could not believe my luck. It was one of my first finds and I wanted to share it with the world. Yep I nearly shoved it up a strangers nose but I contained my excitement and shared it with my partners nose instead when I got home. Now I see it everywhere and I am sharing it with you.

If you have any 'Jack' recipes to share then please contact me I would love to hear about your experiments.

Jack pesto with cream cheese

1 handful of lightly toasted pine nuts
3 handfuls of Jack
3 cloves of garlic
1 handful of grated parmesan cheese
a few glugs of olive oil (to your taste and consistency)
black pepper
salt to taste
2 tbs lime juice
2-3 tablespoons of Philadelphia cheese (or any of your choice)

Place all ingredients into a bowl and blitz with your hand held blender or machine. It will keep longer in the fridge if you pour some olive oil over the top of it. Enjoy this with anything or as you would any pesto. I tried mine with pirogi filled with goats cheese and nettles and smoked salmon and mushroom pirogi. The photographs you see are taken when I tried this pesto with roasted butternut squash. For me the squash was too sweet with Jack but as with all my recipes you can experiment with this strong flavored pesto.

© Fig.2.L.Moore close up of Jack by the hedge

© Fig.3. L.Moore 'Jack pesto'

© Fig.4. L.Moore Pirogi with jack pesto  

 Source
Irving, M. (2009) The Forager Handbook: A Guide to the Edible Plants of Britain, Ebury Press,  pp, 76-77

© Fig.5. L.Moore an young Jack to scale with a ten pence piece 

    

Hibiscus body and face treatment

Hibiscus Body & Face Treatment

Whoa! this is so amazing.

Fig.1. L.Moore. Hibiscus plant

This plant is full of wonder and amazing for the skin. This is a stunning ornamental plant and the flowers are used as a popular drink in Egypt.Other parts of the plant can be used for making jams,soups, sauces. The flowers are trumpet shaped and come in lovely colors (pink, red, orange, purple or yellow). It is known as the 'botox plant' for it's powerful anti-ageing properties that lifts and firms the skin. Hibiscus increases the elasticity of the skin and is used in many creams that are very expensive. Here is an opportunity to make your own skin wonder.

The Hibiscus plant has powerful anti-ageing qualities due to it's promotion of skin elasticity, it is rich in antioxidants and evens skin tone and purifies the skin. The flower is a genus of flowering plants within the mallow family (also called rosemallow) with several hundred species. Traditionally the Hibiscus plant has been used for loss of appetite and current research is looking into it's qualities that may help cancer and reduce blood pressure among a list of other benefits. See my attached source material so you can read more about this plant and make your own decisions on using this plant.

Fig.2.L.Moore Hibiscus body & face treatment

Fig.3.L.Moore. Close up of Hibiscus face & body treatment

Fig 4. L.Moore A close up of whipped cream


Fig.5. L.Moore. A Bain Marie of oils and waters

Fig 6. L.Moore. Lovely whipped body treatment

Fig 7. L.Moore. whisking the body cream

Method & Ingredients

25ml Castor oil

50ml Avocado oil

105ml Rapeseed oil

150ml Hibiscus infused water and/or hydrosol

50 drops of Rose Geranium essential oil

50 drops of Frankincense essential oil

1oz Emulsifying wax 

Method

Measure your oils and emulsifying wax into a bain marie which should add up to 180 ml (25 ml castor oil, 50 ml avocado oil, 105 ml rapeseed oil). You can make your own bain marie by placing a heatproof bowl into a pan of water. You only need a little water (approx a third of the pan) and make sure your bowl does not rest on the bottom of the pan and heat up. Now get another bain marie and add your water (150 ml of hibiscus infused water or tea) into your heatproof bowl. Heat both bain marie's until they reach a temperature of 70 to 75 degrees  C. Heating the oils and water to this temperature kills off any bacteria. 

When you have reached this temperature the next phase is to add the water slowly to the bowl of oils. To do this safely take the bowl of oils with an oven glove and place on the kitchen top and then pour the water slowly into the oils. As you do this it is important you do it slowly and whisk the ingredients together. Keep adding the water and whisking at the same time until all the oil and water are mixed together into one substance. Let your lovely mixture cool down. If it looks like it is splitting then whisk again. When it has cooled down now add you 50 drops of Rose Geranium and 50 drops of Frankincense essential oils and whisk. When it has completely cooled down place into glass sterilized jars and put the lid on. Ta Dah...now enjoy.

All my recipes vary when it comes to mixing oils and water. Sometimes I add the water to the oils and then at other times I add the oils to the water. This is important because it changes the thickness quality of your cream. This is a thick body treatment that you can use all over your body including your face. I would recommend if your doing a full body treatment to apply it to a warm body after a bath and walk around in your baby-suit for a few minutes until it sinks in...yum. 

Frankincense essential oil comes from the Boswellia sacra frankincense tree and I have attached a research paper for you to look at. Apparently Frankincense has been the focal point of a study as a possible anti-glycation. Glycation is the one main aging factors on the skin as sugar molecules in the body bombard cells bonding with fats and proteins (see sources). Both Frankincense and Rose Geranium are understood to be great for the skin. 

As with all of my recipes it  is wise to apply a tiny amount (a patch test) to your skin first before 'going for it' as a whole body treatment. This is to be secure that you do  not react to it in any way. Try it on your body first before the face as this is an intense cream. Also use a sunscreen if you are using it on the face. 

The buzz word at the moment in a lot of beauty cosmetics and creams are AHA's. The following quote is taken from Wikipedia.  

"AHA's are a group of organic carboxylic compounds. AHAs most commonly used in cosmetic applications are typically derived from food products including glycolic acid (from sugar cane), lactic acid (from sour milk), malic acid (from apples), citric acid (from citrus fruits) and tartaric acid (from grape wine)". 

All of the beauty products and creams claiming to have these organic carboxylic compounds in are pretty expensive and over exaggerated. Apparently 99% of AHA's in cosmetics are synthetically derived and are in low concentrates of less than 3%. AHA's can exfoliate the skin cells and they do this by breaking down the substance in the skin that holds skin cells together. It has been noted that 15-30% of Hibiscus tea is composed of organic acids including malic acid, tartaric acid and citric acid (vitamin C). These are commonly found in fruits such as grapes and wine. So don't go out and spend lots of money on such hype make your own using hibiscus tea at a fraction of the cost. Have a look at the cost of some of these products and see for yourself.    

I will be doing some workshops throughout the year in the Bedfordshire, Hertfordshire and Buckingham area in the UK. Email me if you want to know when they are being held and where. My workshop/course is for half a day and it's well worth it. With me you can learn a lot about about all the incredible oils, and ingredients that go into high street creams that you can make for a fraction of the cost. You learn a specific recipe of  mine that you can use to create your own individualized super cream and understand some of the buzz words the cosmetic industry tries to blind you with. I will be doing a post on this so look out for it. 

Sources
https://en.wikipedia.org/wiki/Hibiscus
https://www.greenpeople.co.uk/beauty-hub/blog/5-hibiscus-benefits-beautiful-skin
http://www.annmariegianni.com/ingredient-showcase-hibiscus-the-natural-botox-plant/
http://www.paulaschoice.com/cosmetic-ingredient-dictionary/definition/aha
http://www.skinstore.com/malic-acid.aspx
https://www.organicfacts.net/health-benefits/beverage/hibiscus-tea.html
http://www.ajol.info/index.php/tjpr/article/view/93284
http://www.cosmeticsdesign.com/Formulation-Science/Anti-glycation-treatment-needed-to-fight-skin-aging-effects-of-sugar

As with all my sources they are here just for a point of reference and it is always wise to check the reliability of source material.I include them for you to make your own mind up.

Dulse pesto

Dulse Pesto

L.Moore. Fig 1. Dulse pesto

Where has March gone?

The day's have flown and here we are  at the latter end of the month and Easter is upon us. Let's celebrate spring. Such an exciting season full of edible wonders. I have not had chance to forage much so far this month. However I do pluck some amazing chickweed, hairy bittercress and wood sorrel on my way to the local shop and make a yummy salad with it. At least three time this month I have chomped on this lovely salad with this amazing seashore pesto and courgette ribbons...a winner every time. I am so excited about Spring and I can't wait to bag me a load of wild garlic...it is to die for. In fact I am going away for the Easter weekend (glamping) LOL. This is all new to me but I am sooooo looking forward to it. It will be out in the country among a wild wood and streams so I can hopefully anticipate some fantastic edibles.

Me and my partner went to Cornwall in December last year because we heard the fish is so fresh you are eating it not long after it has been caught. Yes we are right foodies so we will travel a fair distance to tantalize our taste buds. We stayed in a beach residence really close to the beach. From our window we coukld see the tide coming in and out with a truly superb moonlit sky.  I managed to drag my partner out of bed in the morning to scour the rocks, sands and shallow waters for seaweed. We came bag with a bucket load which is now hanging up in my back room all dried out. I can use it anytime in a variety of wonderful ways. Dulse is the red seaweed and it is so versatile. I crush it up and add it to my rock salt in my recipies. I also use it in my broths, stews and casseroles. But recently I made this Dulse wonder and overdosed on it for three consecutive days.

Fig. 2. L.Moore Dulse pesto with Basil & Parmesan Cheese

Fig.3. L.Moore, as above

Fig.4.L.Moore, as above

Fig.5.L.Moore, Dulse pesto

Fig.6. L.Moore Dulse Pesto

Fig.7.L.Moore Dulse Pesto on crackers 

Dulse Pesto

In a bowl add the following ingredients and mix together with a hand blender. Add the grated Parmesan cheese last and stir it in with a spoon. You can change the consistency by adding more oil, more cheese etc.
To hydrate your dried Dulse put it in a heatproof  bowl (or cup) and add boiling water and stand for 15 minutes. Then add to your ingredients. You can experiment with these ingredients perhaps replacing the pine nuts with other nuts or herbs.

I tried this on crackers with some goats cheese and it was delicious. I also used it in a stir fry with my courgette  ribbons. I made my ribbons. I then Fried garlic with coconut oil and added my pesto. Then I added some Kale and stirred for a few minutes. Then I added my ribbons for a minute and squeezed some lemon through my stir fry. I plated up and added some grated parmesan. Boy it was delicious. I should have taken a photograph.  

25g pine nuts
4-5 cloves of garlic
15g basil
15g parsley
50g of hydrated dulse seaweed
10tbs of good quality olive oil
1 tsp of dried chilli flakes
2 tbs lime juice
a handful of grated parmesan cheese
salt and pepper to taste

Identifying Dulse also known as Dillisk

Dulse is a dark reddish brown. It has leathery thin, flat fronds that are divided into lobes about 30mm wide and up to 1m long.You can find Dulse on the beach around the British Isles but absent from the less rocky coasts of Eastern England. It resides above and below the low tidemark, on rocks but also on the stripes of the cuvie Laminaria hyperborea. I live in south eastern england and I am a fair distance from any coasline. I got my Dulse in Cornwall during December last year while I was away for the weekend. I bagged quite a lot to last me until my next coastal visit. Other red seaweeds such as Carrageen is usually found in toothpaste, ice cream, milkshakes, and processed foods due to it's gelatinous quality that functions as a thickener, stabilizer, and setting agent. Dulse is also fab for drying out. I hang mine up in the shower to dry off...a bit of a shock for any visitor LOL. It is also great to grind and/or use as flakes and add it to your salt.

So next time your at the beach have a scour for Dulse you will be surprised what you find. Us Brits don't make the most of our coastlines. Our coastlines are a haven for the sea forager. The nurtional benefits of Dulse is amazing. I have included a link so you can have a look at the nutritional benefits of Dulse. It has a lot of Iodine & Potassium and vitamin E, IU, Vitamin A, IU, Vitamin B1 ,B2 ,B6, B12 mg and vitamin C.

Fig 8. L.Moore Dulse soaking in my sink 

Fig.9.L.Moore More Dulse in my sink

Source material
 Irving, M. (2009) The Foragers Handbook: A Guide To The Edible Plants Of Britain ,Ebury Press,  pp.369-370
https://www.seaveg.com/shop/index.php?main_page=page&id=15&chapter=5




    

Dulse & Jelly Ear Broth

Dulse & Jelly Ear Broth

This is a winner and very much like a miso soup broth. I am a bit late with this post as it was written in early January but I thought it was good to share. When I came across this fungus I was really surprised. I was out looking for some edible greens when I happened upon these by mistake. There they were clutched to an elder tree like like little bats hanging upside down. They feel really jelly like (hence their name) and their life span is short. I went back a week or so later and they had died off. I was disappointed I never collected more of these earthy gems. They dry out great and can be stored away for ages. When they dry out they reduce to almost 80% of their original size. When you re-hydrate them it's almost miraculous...they slowly grow...they are amazing. The combination of this fungus with dried dulse seaweed is beautiful and packs a vitamin punch.

L.Moore. Fig 1. Jelly ears on elder tree   

L.Moore Fig 2. Dulse & Jelly Ear Broth

L.Moore.Fig 3 Dulse & Jelly Ear Broth with homemade bread

L.Moore.Fig 4. Close up of Jelly Ears

L.Moore. Fig 5. Dried Dulse seaweed 

L.Moore. Fig. 6. Fresh Jelly Ears

Dulse Seaweed & Jelly Ear Broth

1 litre of vegetable stock

half a broccoli

1 carrot

a handful of kale

a dried chilli (optional)

handful of dried dulse

4-5 jelly ears rehydrated (or fresh)

2 cloves of garlic

Place your dried jelly ears in a small heatproof bowl and pour boiling water on top. Leave for 10 minutes. In a pan add your 1 liter of vegetable stock, chilli (optional) and your jelly ears (including the juice from the re-hydration) and simmer for half an hour. Then cut up your dried dulse into small strips (with scissors) and add grated garlic and add to the pan with your finely chopped carrot (cut into small strips) and simmer for 10 minutes. Lastly add your broccoli for 5 minutes and simmer. Pour into bowls and enjoy with some home made bread Ta Dah!

This fungus is also known as 'Jews ear' relating to the story of Judas hanging himself from an Elder tree. However I prefer to call them jelly ears. There is a lot of interesting  information about this strange fungus in folklore and pharmacology. Apparently this fungus may have anti-tumor benefits, it may lower cholesterol and act as a coagulant.   

this may be interesting to read

https://en.wikipedia.org/wiki/Auricularia_auricula-judae  

Urban Errand Foraging

An Urban Errand Forage

Would you believe it!
On my way to the local store I'm greeted by some wonderful wild greens. Yes it's February (ok my post is a little out of sync as I had a computer crisis but it is all sorted now hoorah) and wild edibles are not as scarce as you may think. I've got my eyes peeled to the ground as I walk to the local supermarket (I won't name it as they get enough PR) scanning the ground some winter wonders lurking in the cracks and crannies of the pavements. Bingo! I find a trail of lovely hairy bitter-cress. It is pressed against the wall of someones garden between their exterior wall and the pavement.  I raise my eyes with glee and continue to the shop. I go down a  'cut through' (a path between houses) and spot at least four more clusters of this amazing edible.  I've got my eye on these young developing hopefuls. I''ll be watching them grow bright and bushy while I build up an appetite for a lovely salad or pesto dish ...slurp. During my contemplation it occurs to me "what happens if the local council obliterates them as a pest"? I better watch these lovelies very carefully and just when the time is right I'll bag them.

Fig.1. L.Moore. Hairy Bittercress with a 2p coin for scale 

Fig.2. L.Moore A close up of Hairy Bittercress  

I get what I need from the local supermarket and continue my journey home. I decide to walk a different route between more houses and a few little streets. It's surprising what you might find when you change your walking habits. I think I see something I recognize in the distance and my pace quickens. Yes I am sure it's what I think...I get closer and hanging over a garden wall are the most amazing passionflowers. These make wonderful teas and decoctions and are well known for their sedative qualities. I will often make myself a passionflower decoction which really does help me relax and sleep better. If you come across these  potent flowers then pick them and dry them out and use for drinking. I will include these in another blog about decoctions and health benefits. Be sure to ask permission if they are in someones garden and try to keep away from busy roads that pollute. This time of year I just use the leaves as the flowers are not out yet. Such a wonderful  plant.

Fig.3. L.Moore Passionflowers  

Fig.4. L.Moore A close up of Passionflowers leaves 

Fig 5. L.Moore A closer image of a Passionflower leaf

I cross a little road then down a path and come out on another street. I see another gap between some houses and take a wander down the concrete path and turn a corner. To my right I see a tiny grass verge. Woah ... Sitting pretty on the grass is a bunch of 'wood sorrel'. I can't believe my luck. Yum I will be back for this to create yet another creative edible and have a good chomp. This is such a treat. Wood Sorrel has a real lemon kick to it due to the oxalic acid in it and it is a high concentration of vitamin C. Providing you don't eat too much of this amazing edible it packs a real zingy punch to any salad.   

Fig 6 .L.Moore Wood Sorrel

Fig 7. L.Moore Wood Sorrel Closer 

                     Fig 8.L.Moore Close up of Wood Sorrel

Fig 9. L.Moore Wood Sorrel scaled to a 10 pence piece 

I will be posting about these edibles when I create an incredible edible adding more information about them so look out for it. Ta Dah...

Garden Butter

Winter Garden Butter

Delicious

Well what can I say!

Don't go out and buy your butter. Instead wait until you see double cream going cheap at your local supermarket (when it needs to be purchased that day) and you have bagged yourself a winner. I eat butter all the time and it costs me ...hmm 20 pence. I have such an exciting time creating my own butters and adding seasonal herbs for many culinary uses. This adorable butter has been made from the winter herbs hanging around my garden. This is ridiculously easy and so so cheap. Give it a go. Honest you will love it.

Fig.1.L.Moore Garden Butter

All you need is:

A  pot of double cream
Salt to taste (and preserve)
Dried Herbs of your choice (I used Sage, Marjoram, Thyme, approx 1-2 TBS)
A whisk
A bowl
A Spatula

In a bowl pour in your double cream and start to whisk. Keep whisking for approximately 15 mins. Don't give up... keep going. It will go through a few stages. First it will start to change colour (turning a yellow colour) and then it will begin to separate... keep whisking until the solids and the liquids separate. This is where you get the buttermilk. In your bowl you should end up with a sticky yellow clump of butter and the buttermilk should be at the bottom of the bowl.

Now you need to squeeze the buttermilk out of the lump of butter. Don't do it with your hands as it's best to keep the butter cold so I used two wooden spoons to squash it together. You could use muslin and squeeze if you wanted to. When you have all the buttermilk out of the butter then place it on board (I used a bread board) and add your dry chopped herbs. Use a spatula if you like and mix in the herbs on the board turning the butter over with your knife or spatula. Now add your salt (the amount is up to you). If you like salty butter you might like to use rock salt so it crunches when you spread it or any other kind of salt you fancy.

I then rolled mine in grease-proof paper to make a nice sausage shape. You can chop your butter into slices and freeze it for future cooking or you can put it in the fridge and use as and when you need it. This is great for cooking fish and risottos. There are so many ways you can make this super tasty. You could add garlic and chilli or anything else that teases your taste buds. I have used this many times for cooking and also spreading on fresh bread, yum! It last as good couple of weeks refrigerated.

Fig.2. L.Moore Whisking double cream   

Fug.3.L.Moore Double cream getting thick

Fig.4. L.Moore Buttermilk oozing out

Fig.5. L.Moore Drained butter and add herbs/salt

Fig.6. L.Moore Wrapped and ready to eat

Don't use single cream you will be there all day whisking. Be patient with the whisking it does take a little while but it's worth it. I also make soft cheese so look out for that post.

So next time you are cruising the aisles in your supermarket and you see double cream going cheap then buy it and try it.

Enjoy ... Ta Dah!

Thirsty Rose Face Cream moisturiser

                                                         Thirsty Rose Face Cream

Whoa this is truly amazing and great fun to make once you get the hang of it. I can't tell you how wonderful this cream is. After many experiments this is a great recipe for  both the face and the body. This moisturizer is much richer than my body creams and sinks into your face like a breeze. It smells divine and it's packed full of wonderful goodness.

Fig.1. L.Moore. Homemade Thirsty Rose Face Cream 

Fig.2. L.Moore. Red Rose 

Recipe

1 oz Emulsifying wax
90 ml coconut oil
90 ml Avocado oil
150 ml Rose water
50 drops Rose Otto essential oil
2 drops vitamin E oil

Create two bain marie's (a glass bowl placed on top of a pan of water) on your stove. In one bowl measure in your oils (emulsifying wax, coconut oil, avocado oil) and in the other bowl add your measured rose water. In order to get your coconut oil from hard to soft before you pour it in the bain marie melt it in the microwave for a dew seconds and then you can measure it. Heat both bowls to approx 70-75 C until your oils have melted. When both the oils and water are the same temperatures take the water bowl out of the pan (with an oven glove or tea-towel and place on kitchen surface. This is really important now ... add the melted oils to your water slowly while you whisk at the same time. Keep whisking and adding your oils slowly until all the solutions are mixed together. Then wait for the mixture to cool down. As it is cooling down if your mixture looks like it is separating then whisk again until it binds together. When it has cooled down a little more then add 50 drops of rose essential oil and 2 drops of vitamin E oil and mix together. When it is cold spoon into clean sterilized jars or pots. Ta Dah...

I have tried many recipes and oils and variations on oil/water mixes and I find this one works the best for me. If you reverse the process and add water to the oils your  mixture is a lot more greasy.I find this consistency works really well for me. The avocado oil is amazing for the skin. It is high in vitamins, amino acids and fatty acids and exceptionally good for dry mature skin (I am a 110 years old really LOL). The coconut oil is also packed with fatty acids which is fantastic for the skin. I have been making this cream for a while now and it lasts me for about a year. I do tend to keep my main supply in the fridge. I pot what I need and go back to the fridge when my little pot is empty. My friends love it.

You can experiment with all kinds of oils and waters for different skin types to explore. Hey you can even use cooking oil, olive oil, carrot seed oil (also fab for the skin) and lots and lots more... herbal tea waters also work well that can change the color of your creams to delicious pinks and lemons for the body. Now what more can I say about rose essential oil ... it is absolutely invincible for the skin. It has been a popular oil for the skin in all kinds of skin products which are really expensive so why not make your own. I use the Bulgarian rose otto oil and it is just divine. When you put this cream on your skin your skin drinks it. It glides across your face like silk and the smell lifts you from one realm to another. Just pure heavenly pleasure.

I feel the luxury of this wonderful rose twice a day. First thing in the morning and last thing at night I immerse myself in the luxury of this amazing flower. In one action I get the pleasure of smelling summer in through my breath and out through my nose...ah now that's something to put a smile on your face while you sleep or start your day (such a small pleasure to brighten up your day).

Fig.3. L.Moore. Bain Marie's of oils and waters 

Fig 4. L. Moore. Mixed oil/water with electric whisk

Fig 5. L.Moore. Coconut oil

Fig 6. L.Moore. Rose Otto Essential Oil

Fig.7. L.Moore. Avocado oil (and other equipment)

I use the coconut oil you see in the picture. I have been using this coconut oil for many years which is much cheaper than the extra virgin coconut oil.  Also I use this in cooking and I am well aware of the debate on whether this brand is hydrogenated or not. There is lots of debate about virgin verses refined which you may want to do your own research on and decide for yourself.


Source material

http://www.bulgarianroseotto.com/
http://veganheath.info/ktc-coconut-oil-review