- Does your face ever feel like the Mojave Desert?
- Mine sure does, especially in the winter!! Skin dryness and dehydration effects all of us, some more than others. It can be genetic, but most frequently it is caused by: poor diet, illness, stress-from our hectic life styles, climate changes and seasonal elements that surround us.
- Winter skincare regimen needs to be handled differently than other times of the year because of the harsh drying elements of winter. Extremely dry skin can become inflamed which causes flaking, cracking, and painful conditions. Our skin needs nourishment just like our body needs water & food. In the winter months I will often apply my facial cream, “Lavender Mega Therapy Cream“, more frequently to my face, neck and decollete’. This essentially “gives my face a drink” of nourishment that it needs to restore moisture balance, and ensuring a healthy youthful glow.
- Our Mega Therapy Cream is a rich emollient cream that will moisturize, soothe, and rejuvenate your delicate face skin. You will love how decadent, and silky it feels!!
- I’m sure you’ve heard that our skin is the largest organ of our body, and it’s constantly open and exposed to the elements around us. Because of repeated exposure to harmful chemicals, from my career as an Aesthetician & Cosmetologist for 26 years, I now have occupational dermatitis on my hands, and other sensitive areas on my face. I realized that I needed to protect my own skin better, and prevent it from coming into contact with damaging chemical toxins, especially in cosmetics that are used on the delicate skin on my face. Whenever I use skincare products containing chemicals, I have eczema conditions that flair up.
- About 16 years ago I began researching cosmetics products, and using only natural, nourishing, luxurious, and safe products on my face and body. The result of these years of research led me to creating our skin care line, and the most therapeutic item is our Lavender Mega Therapy Cream.
- We use only natural, pure ingredients in our Lavender Mega Therapy Cream: Shea Butter, Aloe Vera Gel, sweet almond oil, palm oil, vegetable glycerin, jojoba oil, gotu kola, Hood River Lavender Essential Oils of Lavender, horsetail plant, geranium, comfrey root, dandelion, stearic acid, vitamin E, A, and B5. We use a combination of our Organic Lavandula Angustifolia oil, and Lavandin x-intermedia lavender essential oils in our Cream. When you open a jar of Mega Therapy Cream your senses will be delighted by it’s lovely, fresh aroma of a field of lavender flowers!
- The beneficial properties of lavender are anti-tumoral, analgesic, antiseptic, anti-inflammatory, which are extremely healing, and prevent build up of sebum, a skin oil that bacteria feeds on. The French scientist Rene Gatefosse was the first to discover lavenders ability to promote tissue regeneration, when he burned his hand badly, and submerged it into a tub of lavender essential oil. He called lavender, “nature’s burn medication and stress reliever”.
- When you apply the cream on you face, the beneficial properties will aid in healing, soothing and balancing the pH of your skin! Other ingredients, Shea Butter and Aloe Vera Gel are both humectants which assists in attracting, retaining moisture, increasing the ability for moisture to penetrate the skin. Humectants also increase the pliability and flexibility of the skin, preventing it from cracking, and balancing moisture, protecting sensitive skin, improving skin tone and texture. Your skin will love how it feels, and will drink it up!! It’s non greasy, non clogging, heavenly moisturizing cream that will assist in healing your dry skin conditions. Remember, don’t neglect the delicate skin for you decollete’, because it’s exposed to sun, wind and drying conditions also.
- You are beautiful, and your face needs to feel beautiful, so apply your moisturizer freely, and generously as needed. Give your face the Mega nourishment that it needs to maintain the moisture balance and give it that healthy youthful glow. Keep you winter skincare regimen simple, but effective with our luxurious, all natural face cream, Mega Therapy Cream!
- This is one of my favorite skincare products and it goes hand in hand with our Lavender Hydrosol (flower water), as a toner. I always spritz Lavender Hydrosol first, then follow up with my moisturizer, Mega Therapy Cream. My face feels radiant, refreshed and rejuvenated…ready to meet the day!!
- If you are local, for your shopping convenience you might want to know that “The Gift House” on Oak Street, and Huckleberry’s Market/Rosauer’s on 12th street, carry our Mega Therapy Cream in our display.
- Shop Local.
- Cheers to You and your beautiful healthy glowing skin!!
- P.S. Winter will come to it’s end…and then…“Spring” <3 And it’s only 28 days away! 🙂
- XX Lavender Lady
One of my favorite ethnic foods is Middle Eastern Cuisine and I’ve always wanted to make Pita Bread. I was pleasantly pleased with this recipe. I simplified the original recipe, making it easy to understand and follow (I think anyway). It’s fun to make and extremely delicious warm out of the oven or from the grill, with Hummus, Baba Ghanoush and/or Tabouli!!! Perfect healthy Valentine’s Day lunch or dinner!! Get your Pita on… Ha!
- 3 teaspoons yeast
- 1½ cups lukewarm water
- 3 cups all purpose flour (I like ½ whole wheat flour & all purpose flour)
- 1 teaspoon sugar
- 1¼ teaspoon salt
- 1 Tablespoon olive oil
- I make this Pita Bread using my large KitchenAid mixer with the dough hook. In a large mixing bowl add 3 teaspoons yeast in 1½ cups lukewarm warm water. Add 1 cup flour, sugar, and stir until dissolved. Let sit for 15-20 minutes until water is foamy. This is called "Proofing" the yeast. Then add salt, olive oil, 1 cup additional flour, and mix for 5 minutes using the dough hook. Then add remaining flour until the dough is no longer sticky and is pulling away from the sides of the bowl. Place dough on floured surface and knead for 8-10 times. Coat large bowl with more olive oil and place the dough in the bowl. Turn dough upside down so all of the dough is coated with oil. Cover with a towel or plastic wrap, allow to rise in a warm place for about 2-3 hours, or until it has doubled in size.
- Place dough on a well floured surface and shape into a long rope. Cut dough into small pieces about the size of a golf ball. Dust pieces with flour, cover with a towel, and allow them to rise 10 minutes.
- Meanwhile, preheat oven to 500 degrees, and make sure rack is at the very bottom of oven. Also, preheat your baking sheet. I use baking stones which always stay in my oven. I place my pita rounds on parchment paper to rise, then slid the parchment paper with pita rounds off baking sheet onto the preheated baking stones to bake.
- Dust each piece with flour again. Roll each piece on a well floured surface with a rolling pin into 6-8 inch circles, about ¼ inch thick. Place each circle on a baking sheet that has been lightly dusted with flour, and allow to rise another 10 minutes. Bake until they have began to puff up, about 4-5 minutes. Turn over and bake an additional 3-4 minutes. Stack the baked Pita Bread on a cooling rack on top of each other, and press the air out of the pocket. Continue to roll out each piece as before, and allow to rise 10 minutes covered with towel. Bake all the rounds. You might also want to try cooking your pita bread on the grill or stove top in a cast iron pan. Preheat your cast iron pan on medium high, add one flat pita round at a time, and grill 2-3 minutes, then flip over and cook 3 minutes until lightly brown and puffed up. If some don't puff as much as others, don't worry, they will still be delicious "flat bread" 🙂
- Pita bread can be stored for up to a week in a cool place, or up to a month in the freezer. Adapted from: mideastfood.about.com.pitabreadrecipe
This delicious Pita Bread is perfect and wonderful as any meal companion. It’s easy and fun to make for children and adults alike. It takes time to rise, but only 8-10 minutes to bake. High oven heat causes the rounds to steam and puff up, producing a perfect pocket for filling or you can use the dough for flat-bread pizzas…baked in a heart shape <3 Enjoy.
3 teaspoons yeast
1 1/2 cup lukewarm water
3 cups all purpose flour Option:1/2 Whole Wheat Flour & 1/2 All Purpose Flour
1 1/4 teaspoon salt
1 Tablespoon Olive Oil
1 teaspoon organic sugar
Dissolve yeast in 1 1/2 cup lukewarm water. Add 1 cup flour, sugar, and stir until dissolved. Let sit for 10-15 minutes until water is foamy. This is Proofing the yeast.
Add salt, olive oil, and 1 additional cup flour, and mix for 5 minutes. Then add remaining flour until the dough is no longer sticky and is pulling away from the sides of mixing bowl. (Dough hook that I use)
Place dough on floured surface and knead for 8-10 times. Coat large bowl with more olive oil and place the dough in bowl. Turn dough upside down so all of the dough is coated with oil. Cover with a towel or plastic wrap, allow to rise in a warm place for about 2-3 hours, or until it has doubled in size.
Place dough on a well floured surface and shape into a long roll. Cut dough into 10-14 small pieces the size of a golf ball. Dust pieces with flour, cover with a towel, and allow them to rise 10 minutes.
Meanwhile, preheat oven to 500 degrees, and make sure rack is at the very bottom of oven. Also preheat your baking sheet. I use baking stones which always stay in my oven. I place my pita rounds on parchment paper to rise, then slid the parchment paper, with pita rounds, off baking sheet onto the preheated baking stones to bake)
Dust each piece with flour again, then roll flat on a well floured surface with a rolling pin into 6-8 inches circles, about 1/4 inch thick.
(transferring Pita rounds to parchment covered cookie sheet to rise another 10 minutes)
Place each round on baking sheet that has been covered with parchment paper, allow to rise another 10 minutes. Bake until they begin to puff up, about 4 minutes. Turn over and bake an additional 2-3 minutes. Stack the baked Pita Bread on a cooling rack on top of each other & press the puff down gently with spatula. Continue to roll out each pita as before, and allow to rise 10 minutes covered with towel. Bake all the rounds. (Photo of pita’s baking in the oven. I have parchment paper on top of Baking Stones that I cook the pita’s on)
You can also cook your pita’s on the grill or stove top in a cast iron pan. Preheat cast iron pan on medium to med-high heat, add pita round, and grill 3-4 minutes, then flip over and cook 3 more minutes until lightly brown and puffed up. Some don’t puff as much as others, don’t worry they will still be delicious flat bread. Photo below is pita cooking in cast iron pan. (I personally love pita’s cooked with this method, because they have a more rustic flavor, close to that of a wood fire oven)
Pita bread can be stored for up to a week in a cool pantry or bread box, or up to a month in the freezer. Adapted from: mideastfood.about.com.pitabreadrecipe
Enjoy!! <3 Share some Love!
Lavender Lady XOXOX
You may hold my hand for a while, but you hold my heart forever…(unknown author).
It’s that time of year when we can all spread love even if it’s just a simple gesture, touch of your hand or a warm hug. Some of the best ways to show love is spending quality time with someone close to you. I like to make handmade cards and bake a special delightful treat to share with my special sweeties.
Today I’m baking these simple, yet elegant “Lavender Sunshine Cupcakes”! We don’t see the sunshine as much at this time of year, so I’m craving it!! With Valentine’s Day coming up, I wanted to combine the floral aroma of my garden with the yellow of lemons, “sunshine”, making a perfectly delightful flavored cupcake 🙂
Lavender Sunshine Cupcakes
3 cups pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
4 large eggs
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
2 tablespoons finely ground culinary lavender
(I used 1 Tblsp English & 1 Tblsp Provence Lavender)
1 teaspoon vanilla extract
1 1/4 cups buttermilk
Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners. This batter makes a lot of cupcakes. Just use your regular muffin pan and bake the cupcakes in batches. Makes 18-20 cupcakes.
Sift the flour, baking powder, baking soda, & salt into a medium bowl.
Combine the sugar and butter in a large mixing bowl. Beat with an electric mixer until smooth. Add 1 egg at a time, beating well after each addition. Beat in the orange zest, lemon zest, lemon juice, lavender and vanilla.
Beginning with the dry ingredients, alternately beat in the flour and the buttermilk in three additions each.
This is a crucial part of this recipe. I leave the mixer running continually on lowest speed, while I add one third of the dry ingredients, and allow it to mix a short while, then I add one third of the buttermilk, while it’s still running. Continue adding alternately until it’s all incorporated in and mixed well.
Using an ice cream scoop, scoop out the batter into the muffin cups until three-quarters full. Bake for 12 to 15 minutes, or until light golden and springy to the touch. Let cool in the pan on a wire rack for 8-10 minutes, then transfer the cupcakes to the rack to cool completely.
I filled a few with a little too much, but I just cooked them a bit longer..easy problem to solve. If you want your cupcakes uniform in size, which is a good idea, then just add one scant scoop full. 😉 I think my scoop is larger than the average ice cream scoops, but it’s a “Cool” Scoop! 😉
Bake more batches to use all the batter. Frost each cupcake when completely cooled with Lavender Cream Cheese Frosting *recipe follows, or any Butter Cream Frosting of your choice. I like piping on the icing in little stars, however you could spread it with a table knife also. And of’course add your choice of color to the icing, I prefer to keep it as natural as possible.
*Lavender Cream Cheese Frosting
1 (8oz) package plus 1(3oz)
package cream cheese, at room temp.
1/2 pound (2 sticks) unsalted butter, at room temperature
2 teaspoons grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon finely ground English
1 1/4 teaspoons vanilla extract
4 3/4 cups confectioners’ sugar, sifted
In a large bowl, combine the cream cheese, butter, lemon zest, lemon juice, lavender, and vanilla. Beat with an electric mixer until smooth. On low speed, gradually beat in the confectioners’ sugar and continue beating until smooth. If you plan to pipe on the icing, you might want to add less lemon juice. I just watched the consistency as I added small amounts of lemon juice at a time, leaving out a few drops. 🙂 Recipe adapted from: The Lavender Cookbook by Sharon Shipley
Enjoy a lovely Valentine’s Day with your special person or persons!!
<3 Love is the enchanted dawn of every heart. <3 Love is the power that heals the soul and mends hearts. Jill Harrison <3
XX Lavender Lady