Lip Balm Recipes: Honey Vanilla, Chocolate Chip Mint and Sweet Almond.

Lip Balm CollageMost commercial lip balms contain petroleum products, artificial colors and flavours, and are loaded with preservatives.  Applying these to your lips is as good as eating these ingredients.  Thankfully, lip balm is simple and cheap to make.  You can make it with ingredients you probably already have in your kitchen, or at the very least, that you can find fairly easily in natural foods stores.  With pure, all natural ingredients these lip balms are effective and safe, and they make fantastic little gifts!

Choosing your oils

You can use any cooking oil you like.  Some have better qualities than others.  Choose one with little or no fragrance unless you love the fragrance.  Good ones include olive oil, grape seed oil, coconut oil, sesame oil, sweet almond oil etc.  You can use any of these oils instead of the ones in the recipe.  They will all work well.  You can also use herb-infused oils such as chamomile or calendula to create a very soothing, calming product.

Choosing your butters

Butters are oils that are solid at room temperature.  (Except coconut oil, which is solid at room temperature but classified as an oil, not a butter).  Butters are loaded with enriching qualities.  Cocoa butter, shea butter and mango butter are great choices for lip balms and other body products.  Cocoa butter is probably the easiest to find.  You can substitute any of the butters with each other.

Beeswax

Beeswax is necessary to solidify the product.  If you are vegan you can try substituting carnauba wax for beeswax, but you will need some kind of wax in the balm.

Vitamin E

Vitamin E is moisturizing and has antioxidant qualities.  It is also added as a natural preservative.  It helps prevent rancidity, and extends the shelf life of the product.  No natural preservatives are as effective as synthetic ones, so use up your products in a matter of months, not years.  Store any products you aren’t currently using in a freezer in a sealed container.  If you don’t want to use vitamin E you can substitute it for rosemary essential oil, which also has natural preservation properties.

Essential Oils

Essential oils can be substituted for others, or left out entirely.  They do have a bit of a natural preservative effect, but if you don’t want fragrance they can be left out.  Do not use citrus essential oils.  Most citrus (and a few others… worth checking out the link) are photo-toxic and should not be worn when you are exposed to the sun.  Peppermint essential oil contains menthol, a natural analgestic which soothes sore, chapped skin.

Extras, such as honey or chocolate chips.

Again, these can be left out entirely.  Honey is great in body products because it attracts moisture.  It is also naturally antibacterial and… it tastes good…  The chocolate chips are added for color and flavour.  I choose organic, all natural ones to maintain the purity of the product.  Do not add ingredients that are water based such as aloe, or rosewater etc.  Introducing water to your product will allow a bacteria-growing medium into your product which you don’t want, and is completely unnecessary for lip balms.


Choose your recipe below, and follow these directions. 

Directions:

  1. Combine all ingredients except essential oil in a small sauce pan or double boiler and melt, on low heat.   Stir just until melted.  Do not allow the ingredients to boil!
  2. Stir in essential oil.
  3. Pour immediately into lip balm container.
  4. Allow to cool before moving.  Cap and use!  Or gift!

Here are three “tasty” recipes to choose from.

Chocolate Chip Mint

Honey Vanilla

Sweet Almond

Mountain Rose Herbs has exceptional quality, certified organic herbs, spices, essential oils and more.  They maintain a strict emphasis on sustainable agriculture.  I highly recommend them for outstanding quality and service.

Notes:

  • Each recipe fills 2-3 tubes or tubs.
  • You can purchase the lip balm containers at Mountain Rose Herbs.  Search “lip balm containers”.
  • Use up in a few months to avoid the oil from going rancid.

This post has been linked to Homestead Abundance #1Waste Not Want Not #9 and Frugal Days, Sustainable Ways #57.

Homemade Chocolate-Dipped Ice Cream Pops.

You know those ice cream bars covered in rich, dark chocolate that you have to bite deeply into in order to get through the thick layer of chocolate before you hit the smooth, creamy, vanilla ice cream in the middle?  Yeah.  I’ve got you on rich, dark chocolate.  Right?

Do you know what’s in those bars?  Probably more than you’d like to think about.  Want to make them at home with your own, all natural, homemade ingredients?  It’s easier than you think!

If you haven’t bought an ice cream maker yet, buy one now.  You can save a lot of money making your own ice cream, and even better, you can use ingredients that you KNOW are fantastic.  No preservatives.  No thickeners.  No artificial flavour or color.  Nothing to make it stop from melting.  Just cream, vanilla, milk and sugar.

If you don’t have stainless steel popsicle molds buy them here.  Unlike plastic, stainless steel does NOT leech toxic chemicals into your lovingly homemade popsicles.

Ingredients:

  • Homemade ice cream ingredients (see your recipe book that comes with your ice cream maker)
  • Organic, all natural dark chocolate chips or bars.
  • Unrefined, fair trade coconut oil.

Directions:

  1. Follow the directions for homemade vanilla (or other) ice cream from your recipe book that comes with your ice cream maker.
  2. Once the ice cream is mixed, spoon it into popsicle molds.  Poke the popsicle sticks in and freeze for 2 hours.
  3. In the mean time, make your chocolate dip.  Over low heat, melt 1 part coconut oil to 3 parts dark, organic chocolate (or your cholice of chocolate).  Allow the chocolate/coconut oil to cool to close to room temperature before dipping so you don’t melt the ice cream.
  4. Remove ice cream pops from freezer.  Run popsicle mold under hot water for 1 second.  Carefully remove ice cream pop from popsicle mold.
  5. Quickly dip popsicle in a mason jar filled with (not hot!) melted chocolate/coconut oil.  Mason jar must be tall enough to allow the popsicle to be well-dipped.
  6. Hold right side up for a minute until chocolate starts to solidify.  Lay down carefully in a glass pyrex container.  Place container in freezer.  Repeat with other ice cream pops.
  7. Freeze for a few minutes and serve whenever you want to eat them!

And oooooh they’re good!

Notes

  • Store left over chocolate/coconut oil in mason jar in fridge for a week or more.
  • Try experimenting with different flavours of ice cream, or even non-dairy ice cream!
  • Double dip for thicker chocolate.  Do it AFTER you have refrozen the first dip!

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This post has been shared on The MorrisTribe’s Homestead Blog Carnival #14 and The Real Food Forager’s Fat Tuesday.