Design a site like this with WordPress.com
Get started

Nuriousing Argan Oil Hair Treatment

One of the most effective ways to reap the benefits of argan oil for hair is with a hair treatment. This Argan oil hair mask is easy to make and promotes hair growth and healthy locks.

INGREDIENTS

1 ½ tablespoons argan oil

1 tablespoon coconut oil, melted**

1 tablespoon aloe vera gel

3-4 drops essential oil (optional), such as rosemary, tea tree or lavender*

INSTRUCTIONS

Advertisements


Mix the ingredients in a small bowl.

Apply the hair mask mixture evenly to washed and towel dried hair. (Do not condition before using the mask)

Comb through and allow to absorb for 8-10 minutes. Cover with a shower cap for even more intense conditioning.

Rinse out with warm water then dry and style as usual.

** Jojoba oil, castor oil or olive oil would be good stand-ins if you prefer not to use coconut oil.

Free Recipe Club!

Get Weekly Recipes, Videos, And Gardening Tips to Your Inbox!

Turmeric Lemon Ginger Tea

Start off your morning routine with this warm, nourishing Turmeric Lemon Ginger Tea! It’s full of antioxidants and vitamin C to start your day feeling great.

Let’s break down the nourishing, gut-friendly ingredients in this beautiful morning tea:

Advertisements

TURMERIC. By now, you probably know what turmeric is (basically the new kale). It’s a spice made yellow by a compound called curcumin, which may have powerful anti-inflammatory and antioxidant effects.

LEMON. When life hands you lemons, hoard them all to make tea. We know them and love them for their vitamin C content, but they also contain a wide variety of other vitamins and minerals!

GINGER. In the same family as turmeric, ginger is a root that has been used for years and years to treat digestive issues and nausea. This study found that it’s anti-inflammatory properties can reduce muscle pain after exercise!

ORGANIC APPLE CIDER VINEGAR. This is one of those must-be-in-my-pantry-at-all-times items. It’s very important to buy apple cider vinegar unpasteurized and “with the mother” The mother is what contains all the healthy bacteria filled with antioxidants—called polyphenols—that may improve digestion, boost your immune system, soothe a sore throat, and keep your skin looking 💯.

So grab your 5 ingredients, a pot, and make this nourishing turmeric lemon ginger tea to have tomorrow morning! Your I-want-to-go-back-to-bed-right-now self will thank you. 😊

Cheers!

INGREDIENTS

🌼 4 cups water

🌻 1/4 cup Organic Apple Cider Vinegar

🍋Juice of 1 lemon

🌿 1-inch knob of ginger, thinly sliced

🌺 1 teaspoon ground turmeric, pinch of black pepper, you can add honey as well.

INSTRUCTIONS

  • In a medium saucepan over high heat, add water. Bring to a boil.
  • Remove from heat. Add Organic Apple Cider Vinegar, lemon juice, ginger, and turmeric and pinch of black pepper, honey.*
  • Let cool for 5-10 minutes before serving.
  • Store in the fridge for up to 5 days in an airtight jar or container. Shake before serving. Reheating on the stove is best!

NOTES
*Here’s a tip to avoid turmeric clumps! Add turmeric to a small bowl, then add a couple tablespoons of the hot water. Stir until smooth. Then pour into the pot with the rest of the ingredients!

Free Recipe Club!

Get Weekly Recipes, Videos, And Gardening Tips to Your Inbox!

This Homemade Ginger Tea is antioxidant-rich

This Home Made Ginger Tea is a delicious (and healthy) tea made with fresh ginger, lemon juice, honey, cinnamon and cayenne pepper. It’s become part of my husband and my nightly ritual. The kids go to bed, tea simmers on the stove. It’s so comforting and I look forward to it every day.

GINGER IS DELICIOUS AND GOOD FOR YOU!

Advertisements

Aside from the fact that this tea is hot, spicy and so full of flavour, it’s good for you too. We love the taste and the ritual of it, but we also drink this tea for it’s health benefits: Please note I am not a doctor, I wish I was, I lean more towards natural healing. These are just some health tidbits I found floating around the interwebs. The overall lesson here…this is just really good tea…and it’s probably good for you too. 🙂

Ginger is a natural anti-inflammatory, it helps with nausea, circulation, stomach cramps and bloating, and it also improves the absorption of nutrients.
Lemon is a rich source of Vitamin C, it helps flush toxins out of your body, it has powerful natural antibiotic properties, it’s good for your liver and skin, it helps reduce pain and inflammation in joints…
Cinnamon has been thought to help with blood sugar control, it has natural antimicrobial properties, it is rich in manganese, iron, calcium and fibre, it’s a powerful antioxidant…on and on…and it’s delicious too!
Honey is antibacterial and anti-fungal, it’s probiotic, it’s good for you skin, and it helps with sore throats and coughs.
Cayenne Pepper is a good source of essential minerals and vitamins C and A, it’s beneficial to the circulatory system…plus it adds pizzazz to your tea. True story.

So I dedicate this tea to my Mom, who also loves tea recipes. 😉❤️

How pretty are those ingredients?! Ahhhhh, I really do love this tea.

COMFORTING AND DELICIOUS DURING COLD AND FLU SEASON.

This ginger tea is so good I just had to share it with you! We drink this tea because we love it, but we also swear that it helps us ward off bugs during cold and flu season. I have nothing to prove this, but we just feel like it helps with our immunity. And when we do get sick, this tea seems to help beat it! But really, we just love ginger tea…and now maybe you will too!

GINGER TEA RECIPE TIPS:

Ginger. Peeled, fresh ginger is best for this tea.
Dressing your tea. This part is very individual-taste dependent, so play with the ingredient amounts until you get a combination that you love.

Spices. A quick little word of warning…most of the cinnamon and cayenne pepper sinks to the bottom of the tea, so you might need to stir your tea. couple of times. But you should drink that part up, that’s where all the good stuff is!

My husband and I have an on-going joke about getting that last bit down!

When you’re done steeping the ginger, pour more water on it and let it sit overnight and reheat when you’re ready for another cup.

Ingredients

1 large fresh ginger root (peeled and cut into 1-inch chunks (enough to have 8 to 10, 1-inch chunks for each root))
5 cups water
juice from 1 fresh lemon
honey
cinnamon
cayenne pepper (powder)

Instructions

In a saucepan, simmer the ginger chunks in 5 cups of water, for a minimum of 20 minutes, but the longer the better. We like to let ours simmer for 30-45 minutes.
Divide the tea between 2 large mugs, or 4 smaller mugs, making sure not to serve the chunks of ginger!

NOW IT’S TIME TO DRESS THE TEA. THIS PART IS VERY INDIVIDUAL-TASTE DEPENDENT! WE LIKE OUR TEA VERY STRONG, SO HERE’S WHAT WE ADD TO OUR TEA! FOR EACH MUG ADD:

Juice from 1/2 lemon
1/2 tsp honey
1/4 tsp cinnamon
generous dash of cayenne pepper

I hope you try it and enjoy it! Have a great day! 🙂

Free Recipe Club!

Get Weekly Recipes, Videos, And Gardening Tips to Your Inbox!

Nutritious and simple to make bread recipes

homemade bread is quite easy to make, even for beginners. But if you’re somewhat of a bread expert, you can always try recipes that require a bit of skill and technical know-how. So fire up the oven and try the following homemade bread recipes.

Advertisements

No-Knead Bread

No-knead bread is not only convenient but also requires very few ingredients and equipment. It is also a perfect recipe for people with little to no experience baking. The preparation of the dough itself takes no more than five minutes.

Ingredients:

6 1/2 cup all-purpose flour
3 cups warm water
1 cup hot water
1 1/2 tablespoons yeast
1 1/2 tablespoons salt

Preparation:

In a mixing bowl, combine warm water, flour, yeast and salt until the mixture is sticky.
Let the dough rest in a warm area (near the stove or a preheated oven) until it doubles in size.
Refrigerate the dough for a minimum of four hours. You can also keep it refrigerated for several days.
Take out the dough and mold it on a floured surface according to the desired shape.
Let the dough rest. It should continue to expand. As it rises, preheat the oven to 450 degrees Fahrenheit.
When the dough is ready, make even horizontal or diagonal cuts across the surface. Transfer it onto a pizza stone or a cast-iron pan.
Place the stone or pan atop a broiler pan to create steam as the dough bakes. Steam keeps the bread crispy on the outside and fluffy on the inside.
Bake the dough for 40–45 minutes or until golden brown.

Seeded flatbread

Flatbread is a type of unleavened bread that only requires flour, water and salt to make. It is extremely versatile, as it can be served alongside meat, chicken, salads or dips. Plus, you can also introduce flavor and crunch to the classic flatbread by adding various seeds.

Ingredients:

2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons salt
1/2 teaspoon sugar
1/3 cup mixed seeds (sunflower, sesame, mustard, coriander)
2 scallions, sliced
1 cup buttermilk
4 tablespoons olive oil
1 teaspoon salt

Preparation:

In a mixing bowl, combine the dry ingredients. Add the seeds and scallions.
Make a well in the center of the bowl and add the buttermilk. Stir the mixture until a dough forms and you can shape it into a ball.
Let the dough rest for 30 minutes.
Heat the oven to 300 degrees Fahrenheit.
Set the dough on a floured surface and divide it into four. Use a rolling pin to flatten out each piece until it is 1/8–1/4 of an inch thick.
In a cast-iron pan, heat a tablespoon of olive oil. When the oil is hot, add a piece of dough. Cook for about three minutes. Flip and cook the other side for three minutes more.
Repeat the process for each piece of dough.
Transfer the flatbreads onto a baking sheet. Sprinkle salt to taste.

Potato peel focaccia

This recipe introduces a clever twist to the classic Italian focaccia by using potato peels.

Ingredients:

1 cup potato peels
4 cups all-purpose flour
1 tablespoon salt
2 tablespoons yeast
4 tablespoons olive oil
2 teaspoons butter

Preparation:

Boil the potato peels for 20–30 minutes or until tender.
In a mixing bowl, combine flour, salt and yeast.
Blend the peels and the remaining cooking water into a puree.
Pour the puree into the dry ingredients. Mix until a dough forms. Cover the bowl using plastic wrap or a large enough lid. Refrigerate the dough for at least 12 hours.
Use olive oil to grease two large pie pans. Separate the dough into two equal pieces and knead each piece into a ball. Let the dough balls rest until each piece has filled its pan.
Heat the oven to 425 degrees Fahrenheit and drizzle the dough balls with olive oil. Sprinkle salt to taste.
Bake the dough balls for 25 minutes or until golden brown.
Remove from the pans and let it cool.

There is nothing quite like slicing into a piping hot loaf of bread to start the day. After all, bread is not only one of the most versatile sources of wholesome calories but also a powerhouse food. Fortunately, homemade bread is not only easy to make but also ridiculously delicious. It is also extremely versatile, as it can be paired with practically any dish, jam or spread.

Free Recipe Club!

Get Weekly Recipes, Videos, And Gardening Tips to Your Inbox!

How to Make Homemade Ketchup (from Fresh Tomatoes)

In this article: Learn how to make your own homemade ketchup using fresh tomatoes from your garden.

Ketchup. It’s a favorite among lots of people. We joke that kids think of ketchup as its own food group. But there’s just something about this condiment that makes it a must have.

When I first started growing tomatoes with the intent to preserve, I focused on tomato sauce. Afterall we eat pizza and pasta every week. Sauce goes in chili. It goes in soups. It made sense that I focused my preservation in that area.

But now, after a few years (or decade….) under my belt, I have branched out. I have my store of sauce, salsa, and tomatoes for the year. Now it’s ketchup time!

This homemade ketchup is amazing. This ketchup tastes just like ketchup should- and I know exactly what goes into it. Even the pickiest eater gobbles it up just like the stuff from the store.

So, if you are ready to make your own homemade ketchup, from your homegrown or local tomatoes, let’s get started!

How to Make Homemade Ketchup

Advertisements

How to Make Homemade Ketchup (from Fresh Tomatoes)


yield: 4 CUPS

prep time: 15 MINUTES

cook time: 4 HOURS

additional time: 15 MINUTES

total time: 4 HOURS 30 MINUTES

Delicious and health homemade ketchup made from fresh tomatoes

This ketchup recipe can be canned using a water bath canner. I have included directions on how to can as well. Here’s what you need to make this homemade ketchup:

Homemade Ketchup Ingredients

  • 5 lbs tomatoes- cored and seeded
  • 1 onion
  • 3-4 cloves garlic
  • ⅓- ½ cup raw sugar
  • ¾ cup white vinegar
  • ¾ tablespoon salt
  • ½ tsp cinnamon
  • ½ tsp paprika
  • ¼ tsp celery seed
  • ¼ tsp cloves
  • Dash black pepper

You will also need the following supplies if possible:

Kitchen scale

Large stock pot

Large bowls

A high speed blender ( or food mill/fine strainer/immersion blender)

A slotted spoon

A canning pot

Jars (with lids and rings)

Canning tools

Now that you’ve got your supplies ready, let’s make ketchup!

Start by prepping your tomatoes. I used mostly Romas, but added in a few other sauce and paste varieties for an added flavor balance. Weight is the most important thing here, but sauce tomatoes have less water content, meaning you won’t have to cook your ketchup as long.

Remove the stems, cores, and as many seeds as you can. You need 5 lbs of tomatoes after removing the cores and seeds.

I placed my large pot on my scale, zeroed it out and started filling the pot with tomatoes.

Once you have all 5 lbs of tomatoes, add the onion and garlic to the pot and place the pot on the stove.

Cook the tomatoes over medium heat. Cook and simmer the tomatoes for about an hour, stirring occasionally.

You may need to squish down the tomatoes and stir a bit to prevent burning on the bottom of the pan. If you find that the bottom of the pan is scorching, reduce the heat.

Once the tomatoes have cooked, it’s time to strain and puree the ketchup for the first time.

I use my high speed blender for this step. You can use a food mill or a fine sieve, but my food blender does a really good job of making the homemade ketchup really smooth.

Working in batches, use a slotted spoon to transfer tomatoes to your blender. The more juices you remove in this step, the more quickly your ketchup will cook down.

Blend on high speed for a few minutes until very smooth.

Transfer the ketchup to a bowl while you finish the rest of the tomatoes.

Throw out the juices in the pot and set back on the stove.

Add the pureed tomatoes back into the pot.



Add in the rest of the ingredients (sugar, vinegar, spices) and bring to a boil over medium heat.

Reduce the heat to medium-low and simmer for about 3 hours, stirring occasionally.

How long it takes to cook down will depend on how much of the juices you removed in the previous step and how thick you like your ketchup.

It will take a minimum of 3 hours, most likely. As it cooks the ketchup will reduce down by about ½-¾ the amount you started with.

When the ketchup has reached the thickness you want, you need to puree it one last time. This step is optional, but if you want the mouthfeel of traditional store bought ketchup, it’s a step you don’t want to skip.

Again, I use my blender but you can press it through a fine mesh strainer or food mill if you wish. You can use an immersion blender, but in my experience they don’t have a high enough speed to get the homemade ketchup really smooth.

Instructions Outline
Remove cores and seeds of your tomatoes. You need 5lbs after removing.
Place tomatoes in a large pot. Add onion and garlic
Simmer for 1 hour, stirring occasionally
Drain as much liquid as possible, and puree the tomatoes, onion, and garlic using a high speed blender (or stainer/food mill)
Pour the ketchup back into the large pot and add the rest of the ingredients (vinegar, sugar, spices)
Bring to a boil then reduce heat and simmer, stirring occasionally for about 3 hours, or until the desired thickness is reached.
Puree the ketchup in a high speed blender, on it’s highest speed until very smooth.
Pour into half-pint or pint sized jars.

Wipe the rims clean and place on lids and rings
Process in a boiling water bath canner for 15 minutes.

Once the homemade ketchup is done, it’s time to prepare your canning supplies.

Wash pint or half-pint jars, lids, and rings in hot soapy water and set them to dry.

How to Can Homemade Ketchup

Fill your canning pot with water and set it on the stove to heat.

Fill jars with hot ketchup, leaving a ¼ inch headspace and run a knife down the sides to remove air bubbles.

Wipe the rims of the jars with a clean damp cloth and place on clean lids.

Tighten the rings finger tight.

Process in boiling water for 15 minutes (for both pints and half-pints). Start your timer when the water starts to boil.

After 15 minutes, remove the lid from the canning pot and turn off the heat. Allow the jars to sit for 5 minutes in the water before removing.

Set the jars on a towel in an undisturbed spot overnight. Check for correct seals before storing.

How Much Ketchup Does This Recipe Make?

As written, this recipe will make about 4 cups of ketchup. So 4 half-pints or 2 pints.

Tastes for ketchup can be subjective, so if this is your first time making this recipe, try a small batch like this first to make sure you like the flavor. Trust me- my very first homemade ketchup recipe year ago, used apple cider vinegar. And NO one liked it. It was quite a waste!

This recipe doubles and triples well.

10 lbs of tomatoes will yield 4 pints/ 8 half pints.

15 lbs of tomatoes will yield 6-7 pints/ 12 half pints.

Not canned, this ketchup recipe should keep in the fridge for 2-3 weeks. Same goes for after you open a new jar.


Free Recipe Club!

Get Weekly Recipes, Videos, And Gardening Tips to Your Inbox!

Chocolate Chai Coffee Recipe

The presence of some chocolate chai loose leaf tea in our inventory sparked some inspiration for an experiment.
Chocolate is rich. When we eat a chocolate bar we savor the flavor, roll the chocolate over our tongues so that we can taste thoroughly. Chai too is rich. Tea in itself however can tend to be bold, and rich, however both the chocolate and the chai in this tea lend themselves to combining with a rich cream or milk as well as sweetener to fully highlight the flavors.

In comes coffee – coffee is strong. When combined with Chocolate Chai Tea, coffee acts as the base and provides the vehicle for the chocolate and chai flavors. Then add cream and a sweetener, and you have coffee with a kick, chocolate chai tea with a boost. Overall – super delicious!

Advertisements

Chocolate Chai Coffee Recipe

Brewing the brew:
Using a french press, place 4 tablespoons unflavored coffee inside. Add 2 teaspoons chocolate chai tea to the press. Add hot water and allow to sit 4-5 minutes to make 2 cups of coffee-chai-tea brew.

Add creamer, milk, almond or cashew milk, and sweetener to taste. I recommend a thick creamer or whole milk, or a thicker almond or cashew milk as is often found in the refrigerated section. Agave nectar makes a fantastic sweetener as it blends well with the chocolate, chai, and coffee.

Enjoy!!

Let us know how your Chocolate Chai Tea Coffee turned out!


Free Recipe Club!

Get Weekly Recipes, Videos, And Gardening Tips to Your Inbox!

Simple Green Tomato Chutney Recipe

Simple Green Tomato Chutney Recipe

Got green tomatoes? Give this recipe a try! As the spring slowly approaches us with warmer weather I am getting excited to grow my vegetables again and start canning, fermenting on full effect! This green tomato chutney recipe with green tomatoes, red onions, malt vinegar, and spices. This is a delicious condiment that pairs well with cheese and bread and cured meats. You can make it in an hour and the jars last up to a year.

EQUIPMENT

Stainless steel pan
Clean and sterilized jars

INGREDIENTS

  • 1 Kg Green Tomatoes 2.2 lbs or about 6 cups / skinning is optional
  • 1 Kg Red Onions 2.2 lbs or about 6 cups
  • 150 g Raisins 5.2 oz or about 1 cup
  • 3 Garlic cloves
  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Black pepper
  • 2 tsp Sea salt
  • 500 g Brown sugar 2½ cups
  • 1 Litre Malt Vinegar* 32 fl oz or about 4¼ cups

INSTRUCTIONS

1. Prepare the vegetables. Chop the tomatoes, onions, and raisins roughly and mince the garlic.

2. Place all ingredients into a stainless steel pan and bring to a boil. Reduce heat to med-low and simmer uncovered. Depending on batch size and your appliance’s heat, it can take one to three hours. Keep an eye on it and stir regularly.

3. The chutney is ready when it’s reduced down and appears thick and brown.

4. Spoon the chutney into warm, sterilized jars and seal with lids. It’s common in my house to reuse supermarket jars for this preserve and to simply finish with this step. However, it’s better to use proper preserving jars and to water-bath the jars after they’re filled*.

5. Water-bath the jars to ensure that they’re fully sterilized. Fill a tall pan with water and place a rack at the bottom if you have one**. Bring to a boil then lower your jars in so that they’re not touching and that there’s at least an inch of water above. Bring back to a rolling boil and leave the jars in the boiling water for ten minutes. Lift them out vertically (not tilted) with a jar lifter and set them on the counter to cool. The lids will seal as the chutney cools. It may take twelve or more hours for the seal to take.

6. Label the jars when cool and store in a dark cupboard. Refrigerate the jars once opened and try to use it within a year.

2. Green Tomato Chutney Recipe

225 g green tomatoes
225 g apple
225 red onions
120 g light brown sugar
150 ml malt vinegar
1 tsp salt
1 tsp ground garlic
2 cm piece of ginger
50 g sultanas

Method 👇
1. Roughly chop tomatoes, apple and red onions
2. Add chopped vegetables to a large saucepan with sugar, vinegar, salt, garlic and ginger
3. Bring the pan to the boil before reducing to a simmer for 45 minutes, stirring occasionally to prevent the chutney from sticking to the bottom of the pan
4. Add sultanas and continue to simmer for 15 minutes
5. Remove from the heat and allow to cool before serving

We recommend serving ploughman’s style, with bread and lavishings of butter, cheese, ham and pickle 🚜👨‍🌾

Free Recipe Club!

Get Weekly Recipes, Videos, And Gardening Tips to Your Inbox!

The Anti-bloat smoothie

the anti-bloat smoothie

Bloated? You need to try this Anti-Bloat Smoothie in your life! Made with ingredients that are known to reduce bloating, it also tastes delicious!

This Anti-Bloat Smoothie is simple but when added together can help fight bloating and tastes delicious!

  • 1/2 cup coconut water
  • 1 banana
  • 1 large cucumber, sliced
  • 1 inch piece of fresh ginger, peeled and sliced
  • handful of ice

INSTRUCTIONS

1. Place all ingredients in a blender and blend until super smooth. Enjoy!


2. Hardcore Version: Add 1 tablespoon apple cider vinegar to the mix.

Cucumbers: They are loaded with water, which helps fight bloating.



Banana: Bananas are high in potassium. Potassium helps regulate sodium levels, which prevents water retention. Too much sodium is a big cause of bloating, so that’s why bananas (and other foods high in potassium) help with bloating.



Coconut Water: Like bananas, coconut water is high in potassium.

Ginger: Ginger is a natural anti-inflammatory food as well as a digestive aid. It soothes the digestive system and relaxes the muscles of the digestive tract, which keeps you from getting bloated. You know I love my ginger. Take a look at that huge hunk of fresh ginger in the picture below. I eat one of those per week.

Apple Cider Vinegar: I list this one as optional in the smoothie recipe because the smoothie absolutely tastes better without it. Apple cider vinegar, however, is a rock star for reducing gas and bloating. So if you are super serious about reducing your bloat, add this to your smoothie.

The taste of this anti-bloating smoothie is fresh. I love the cucumber and ginger together, and the banana sweetens it up just enough. The coconut water flavor is subtle, not overpowering. I really don’t love coconut water on its own, but do love it in my smoothies. It’s filled with electrolytes, so it’s a great naturally hydrating beverage choice. If you choose to add the apple cider vinegar it muddles the flavor a bit, but is still good.

Free Recipe Club!

Get Weekly Recipes, Videos, And Gardening Tips to Your Inbox!

BEST ESSENTIAL OILS FOR SKIN RASHES & POISON IVY NATURAL REMEDIES

Essential oils can help ease the discomfort of poison ivy rash. After all, essential oils have been used as natural remedies for many years. They offer relief from a wide array of ailments including poison ivy.

Before we cover natural remedies and essential oils for poison ivy, let’s cover the basics of this pesky plant and the symptoms it causes.

WHAT IS POISON IVY?


Poison ivy (toxicodendron radicans) is a common plant that grows in the United States. It is an as an invasive species throughout many parts of North America and can be found growing along roadsides, on fences and walls, or even in your garden.

POISON IVY RASH

The vines and leaves of the poison ivy plant emit a sticky oil called Urushiol, which can cause a contact dermatitis allergic reaction. If you are allergic to poison ivy (most people are), it may cause an immediate reaction when touched. If you have been exposed to the oil of the plant, your skin will usually develop rashes after 24 hours. Poison ivy symptoms include itchy inflamed skin and many small blisters in the skin’s affected areas.

You can even have an allergic reaction without actual physical contact with poison ivy. Urushiol oil can cause a break out just from touching tools, pets or clothing that have come in contact with the plant. The sticky oil can remain active for a long time. Urushiol has even been known to travel via air when burning brush or logs entwined with the vining plants. This can be particularly dangerous, if inhaled. You don’t catch poison ivy from someone else’s skin rash though.

Poison ivy symptoms and description. Leaves of the poison ivy plant compared with poison oak and poison sumac.

HOW TO PREVENT A RASH

Before discussing the use of essential oils in the treatment of poison ivy, let’s try and avoid the problem altogether.

The first tool in preventing exposure is learning to identify the leaves of the vine. The leaves are green and sometimes tinged with red in the spring and summer months. The leaves grow in clusters of three, hence the old saying “leaves of three, let it be”. There is sometimes a shine to the leaves, but often not.

If you are removing poison ivy, wear gloves and long sleeves and pants. Be mindful of cleaning anything that is touched by plant or your gloved hands and clean up well. Even the dried up plant has urushiol, so handle with care.


Caution: Don’t burn poison ivy, due to dangerous fumes.

IMMEDIATE ACTION


If you are exposed to poison ivy, wash immediately with soap and water. Use cool or warm water, not hot, which will open pores and invite rash.

washing hands with cool water and soap after poison ivy exposure.

You may also use rubbing alcohol or apple cider vinegar to cleanse the affected area. Both are astringent and effective at cutting the toxic oil which contains the irritant.

Remove any clothing that may have touched the poison ivy plants and wash in warm soapy water before wearing again.

Warning

Home remedies and essential oils are great for treating mild cases of poison ivy but are no substitute for professional medical advice. The reaction can go far beyond simply itchy skin in some cases.

If you are developing a rash around your eyes, mouth, genital area, or the afflicted area covers more than a quarter of your body seek medical help. Also get medical attention if you develop a fever, breathing difficulties or the rash area gets any pus or yellow scabs. [ref]

POISON OAK AND POISON SUMAC

Rashes from these poisonous plants can be treated the same way we treat poison ivy. In fact, you may not even know which rash you have. They have such similar symptoms.

9 ESSENTIAL OILS FOR POISON IVY RELIEF

If despite your best efforts to avoid poison ivy vines and wash properly when exposed, the next day you still end out with a poison ivy rash essential oils can help bring relief to your itchy skin.

TEA TREE OIL

Tea tree essential oil is distilled from the leaves of the Australian tree, Melaleuca alternifolia. The oil is often used in poison ivy remedies, since it contains terpenes such as cineole, camphor and pinene which are useful against the rash. These compounds help reduce inflammation by inhibiting histamine release. In addition, tea tree oil helps prevent infection by killing bacteria like Staphylococcus Aureus.

LAVENDER ESSENTIAL OIL


Lavender essential oil contains linalool, limonene and geraniol. Linalool inhibits the production of prostaglandins responsible for swelling and itching. Geraniol reduces irritation caused by urushiol. Limonene has helpful anti-inflammatory properties. Lavender oil relieves pain and promotes skin healing. It is also antibacterial which is aids in avoiding infection of open skin areas from scratching.

This oil is used in my oatmeal bath recipe, which is a natural remedy that is very helpful in easing the discomfort of poison ivy rashes. It is a great way to aid in treatment of young children before bedtime. Just make sure you use lukewarm to cool water, rather than hot water.

PEPPERMINT ESSENTIAL OIL

Peppermint oil is often recommended for treating poison ivy rashes. Its menthol has a cooling effect which helps soothe redness and itchiness. Methyl chavicol works against bacterial infections and eucalyptol provides analgesic properties.

Peppermint oil along with soothing aloe vera, witch hazel and lavender oil are all used in my Sunburn Relief Spray, the spray would also ease the discomfort of a poison ivy outbreak.

CHAMOMILE ESSENTIAL OIL

The calming and soothing characteristics of Roman chamomile essential oil make it a good alternative for all skin types, even those with sensitive skin. Roman chamomile essential oil is also great for bug bites, skin allergies and of course, rashes like poison ivy.

Tip: Don’t have chamomile oil on-hand. Soak chamomile tea bags in warm water, then chill to use as a cold compress on the affected area to reduce inflammation.

YLANG YLANG ESSENTIAL OIL


This oil is rich in sesquiterpenes called nerolidols. Nerolidol is a sedative compound that calms nerves and relaxes muscles. It is also helpful in reducing anxiety and stress. The scent of ylang ylang is very relaxing and calming.

ROSEMARY ESSENTIAL OIL


Rosemary oil is great for soothing irritated skin. The oil contains rosmadial, carvacrol and thymol. Rosmadial is antiseptic and antimicrobial. Thymol is antibacterial and antiviral, which is great for avoiding infection of a blistering rash. Carvacrol is an antioxidant and insect repellent.

EUCALYPTUS ESSENTIAL OIL


If you want to cleanse the rash, use Eucalyptus oil as it can help remove urushiol, which is a cause of irritation and has antiseptic properties. It will also help to keep the skin hydrated and prevent flaky skin at the end of the healing process. Eucalyptus (eucalyptus globulus) is recommended to be used when your poison ivy rash is nearly gone, to aid in final healing.

GERANIUM ESSENTIAL OIL


Geranium oil works wonders for skin, but it’s really amazing when it comes to allergic reactions such as the rash from contact with urushiol. The oil stops the release of extra histamines thus reducing the inflammatory reaction itself. It may be helpful in limiting the immune system reaction and calming inflamed skin.

MYRRH ESSENTIAL OIL


The antimicrobial properties of myrrh make it one of my favorite natural ingredients for treating any rash and encouraging the healing process.

HOW TO USE ESSENTIAL OILS FOR POISON IVY


When you use essential oils for poison ivy, it is important to dilute them before applying to the skin. This is especially true for sensitive areas or of there is even the slightest break in the skin. Diluting them with other natural remedies for poison ivy, sumac and poison oak rash boosts results.

CALAMINE


One of the first things most of us will do when facing a poison ivy rash is apply calamine lotion or soap to the itchy rash. The zinc oxide in calamine is primarily what brings relief, by drying out the rash. You can add a couple drops of essential oil to the lotion to boost effectiveness.

If you are sensitive to calamine, try making a simple bentonite clay or baking soda paste to aid in gently drying out the skin area. Simply mix with a little lukewarm water and a couple drops of essential oils.

CARRIER OIL

Of course, a carrier oil can be used to apply essential oils to the area. Virgin coconut oil is the ideal choice for this.

SALT WATER

Perhaps you have noticed your rash fading faster after a trip to the beach. the salt and minerals in ocean water help dry up a poison ivy rash. We don’t want to put the proverbial salt in the wound, but if your rash is not oozing a cotton ball dunked in a mild saline solution with an essential oil booster may just be the solution you are looking for.

ALOE VERA

Mixing your oils into aloe vera gel is a great choice when skin conditions are a bit rougher. If you have small abrasions in the affected area from scratching, this will help soothe the symptoms and accelerate skin healing.

ASTRINGENTS

Natural astringents such as apple cider vinegar and witch hazel not only help dry out the tiny blisters from the rash, but also provide immediate relief to the area, since they create a cooling sensation as they evaporate.

Colloidal Oatmeal

OATS

Oatmeal bath can be an effective remedy for poison ivy. Colloidal oatmeal actually leaves a thin protective coating on the skin and encourages healing. Lavender, chamomile and eucalyptus are great choices to use in an oat bath for rashes.

Poison Ivy Gel Treatment

Essential Oil Poison Ivy Gel Author: The Naturally Blooming Total Time: 2 minutes

This quick simple essential oil gel will help ease the symptoms of poison ivy. A natural poison ivy remedy for mild cases.

INGREDIENTS
2-ounce glass bottle

1 ½ tablespoons Aloe vera gel
½ tablespoon witch hazel
5 drops peppermint essential oil
5 drops of geranium essential oil
5 drops of rosemary essential oil


INSTRUCTIONS
Pour the aloe vera gel and witch hazel into the bottle with a small funnel.
Add the essential oil blend and shake well.

NOTES

Home remedies are only meant for mild to moderate poison ivy symptoms. Seek medical advice if your rash is near eyes, other sensitive body parts or covers 25% or more of your body. You should also do so if fever, loss of breath or pus comes from the rash area.

It is also wise to do a test patch before applying any oils you have not used in the past, even when diluted. An adverse reaction on top of a painful rash needs to be avoided.

Prep Time: 2 min

Free Recipe Club!

Get Weekly Recipes, Videos, And Gardening Tips to Your Inbox!

Tropical Citrus Orange Smoothie

This sumo Citrus Tropical Orange Creamsicle Smoothie will bring lots of sunshine to your day while bringing delicious nourishment too!

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Makes: 3 to 4 servings

This Citrus Mandarins and fresh pineapple are a perfect tropical-inspired pair, with subtle coconut flavors and a secret dose of veggies. This smoothie is topped with coconut and oranges, for an absolutely dreamy and creamy morning treat.

Smoothies are such a great option for a nourishing and energizing breakfast, with endless possibilities for flavor combinations and toppings. It’s always fun and delicious to add a variety of fruits, plus some veggies to balance out the sweetness and nutrients. The optional plant-based protein powder adds both flavor and (of course!) protein to make you feel full for longer. So whether it’s hot or cold weather in your corner of the world, smoothies are always a yummy choice!

This recipe uses canned lite coconut milk for a tropical feel, but you can feel free to use a different plant milk such as soy milk, oat milk, or almond milk. The fresh pineapple can be substituted for frozen or canned pineapple. If using frozen, you can either thaw it prior to using, or add a little extra plant milk if your blender needs it.

INGREDIENTS

½ cup canned lite coconut milk (or plant milk of choice)

5 Sumo Citrus Mandarins

3 ½ cups diced fresh pineapple

½ cup frozen cauliflower

1 ½ frozen bananas

1 scoop vanilla protein powder, optional

¼ to 1/3 cup unsweetened coconut flakes, to taste

INSTRUCTIONS


To a high-speed blender, add coconut milk. Slice 4 Sumo Citrus Mandarins in half across the middle. Squeeze juice into blender, scraping out orange flesh into blender also. Add pineapple, cauliflower, frozen bananas, and protein powder if using. Blend well until smooth.

Remove peel from remaining Sumo Citrus Mandarin and either dice or separate into segments. Pour smoothie into glasses and top with orange pieces and coconut flakes.

Free Recipe Club!

Get Weekly Recipes, Videos, And Gardening Tips to Your Inbox!

%d bloggers like this: