Is Recession Preparing a New Breed of Survivalist? [Survival Today

Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training

I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood

http://www.foodreference.com/html/shortcake-camp-0307.html

SHORTCAKE
MAKING SHORTCAKE IN CAMP (1876)
National Cookery Book (1876)

A Michigan Receipt for MAKING SHORTCAKE IN CAMP

Take the top of your provision box, or one of the boards from the bottom of your boat (camp supposed to be on the shores of Lake Superior). As it will probably be rough, cover it with a napkin, then you have a good pasteboard.

Get your Indian guide to find a smooth sapling, peel off the bark, scrape it smooth, and then you have your rolling-pin.

Mix half a pound of butter in half a pound of flour; but as you have probably left your scales at home, measure three or four tablespoonfuls of butter and one quart of flour; add a small spoonful of salt. Wet it with the coldest water you can get, roll it out about one-third of an inch thick, and of a shape suitable to your cooking utensil.

If you are so luxurious as to have a campstove or baker, you can cut the paste into cakes and bake them as you would in civilized life; but if you take things after the manner of the aborigines, you will pour the grease from the frying-pan in which the salt pork has been cooked, and put the sheet of paste into it, cooking it over some coals drawn from the fire.

There is still another way. If you can find a smooth, flat stone, heat it thoroughly in the fire; then withdraw it, and having dusted it with flour, bake your cake upon it.

Eaten with a good mug of tea, a thin slice of pork, brown and crisp, and a broiled trout, all seasoned with good appetite, nothing can be more delicious.

http://www.foodreference.com/html/tomato-bread-805.html

TOMATO BREAD

Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good

Makes 2 loaves
Prep Time: 35-40 minutes
Rising Time: 70-100 minutes
Baking Time: 20-25 minutes

Ingredients
• 2 cups tomato juice
• 2 Tbsp. butter
• 3 Tbsp. sugar
• 1 tsp. salt
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/4 cup ketchup
• 1/4 cup grated cheese
• 1 pkg. dry granulated yeast
• 1/4 cup warm water (110-115°)
• 7 cups bread flour, sifted

Directions
1. In saucepan, heat tomato juice and butter together until butter is melted.

2. Stir in sugar, salt, herbs, ketchup, and cheese. Cool to lukewarm.

3. In a large electric mixer bowl, sprinkle yeast on warm water. Stir to dissolve.

4. Add tomato mixture and 3 cups flour to yeast. Beat at medium speed for 2 minutes or until smooth.

5. Gradually add enough remaining flour to make soft dough that leaves the sides of the bowl.

6. Turn onto slightly floured board. Knead for 8-10 minutes, until elastic and smooth.

7. Place in lightly greased bowl, turning once. Cover and let rise in warm place until double, about 1-1 1/2 hours.

8. Punch down. Divide in half. Cover and let rest 10 minutes.

9. Shape into loaves. Place in greased loaf pans. Cover and let rise until doubled, about 1 hour.

10. Bake at 375° for 15 minutes. Cover with foil and bake an additional 10 minutes.

Betty Hostetler, Allensville, PA

http://www.foodreference.com/html/spfruit-bread108.html

SPICED FRUIT BREAD

Bread Machine Easy
by Sara Lewis
This fruit bread has all the flavour of a hot cross bun but baked as a loaf. Brush the top with a hot milk and sugar glaze at the end for the characteristic shiny finish.
Makes 750 g (1 1/2 Ib) loaf
Time: 2 hours 50 minutes to 4 hours, depending on machine

Ingredients
• 200 ml (7 fl oz) water
• 1 tablespoon milk powder
• 1 egg, beaten
• 2 tablespoons butter, at room temperature
• 1/2 teaspoon salt
• 2 teaspoons ground mixed spice
• 425 g (14 oz) strong white flour
• 3 tablespoons caster sugar
• 1 teaspoon fast-action dried yeast
• 125 g (4 oz) raisins or sultanas
• 25 g (1 oz) chopped candied peel

To glaze
• 2 tablespoons milk
• 1 tablespoon caster sugar

Directions
1. Lift the bread pan out of the bread machine and fit the kneader blade. Add the water, milk powder, egg, butter, salt and spice. Spoon in the flour, make a slight dip in the centre and add the sugar and yeast.

2. Insert the pan into the bread machine. Shut the lid and set to a 750 g (1 1/2 Ib) loaf on a sweet setting with a light crust. Press start.

3. When the raisin beep sounds, gradually add the dried fruit and peel.

4. At the end of the programme, lift the pan out of the machine using oven gloves. Loosen the bread with a plastic spatula, turn it out on to a wire rack.

5. Make the glaze by heating the milk and sugar together in a small saucepan. Bring to the boil, brush over the hot loaf and leave to cool.

Tip: If you prefer use 150 g (5 oz) luxury mixed fruit instead of the raisins or sultanas and candied peel.

Note: Do not use the delay timer programme with this recipe.

http://www.foodreference.com/html/swt-cheese-brd0307.html

SWEET CHEESE FILLED BREAD sweet cheese bread
Makes 1 large loaf

Ingredients
• 3 cups grated Cabot 50% Reduced Fat Cheddar (about 12 ounces)
• 2 cups grated Cabot Monterey Jack (about 8 ounces)
• 1/4 cup ginger preserves, melted
• 2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
• 2 large eggs, lightly beaten
• 1 1/2 pounds frozen bread dough, thawed
• 2 tablespoons Dijon mustard

Directions
1. Preheat oven to 375°F. Coat 10-inch pie dish with nonstick cooking spray.

2. In large bowl, stir together cheddar and Monterey Jack, ginger preserves, tarragon and half of beaten eggs; set aside.

3. On lightly floured board, roll bread dough out into approximate 24-inch round. Press round into prepared dish, leaving generous overhang. Spread mustard over center portion of dough.

4. Spoon cheese mixture on top, mounding in center. Bring dough up over cheese mixture, pleating in excess and twisting into knob on top to seal. Brush with remaining egg.

5. Bake for 45 to 55 minutes, or until golden and baked all the way to center (if browning too quickly, cover loosely with aluminum foil).

6. Cool completely before cutting into wedges to serve.

Nutrition Analysis
Calories 321 , Total Fat 15g , Saturated Fat 9g , Sodium 653mg , Carbohydrates 28g , Dietary Fiber <1g , Protein 21g , Calcium 414mg

Recipe & photo from Cabot Creamery Cooperative
www.cabotcheese.com
Recipe courtesy of Ethel G. Hofman, Kosher Food Consultant

http://www.foodreference.com/html/mush-brd-41507.html

MUSHROOM BREAD
Yield: 6 Portions

INGREDIENTS
• 0.50 lb. fresh white mushrooms
• 5.00 tbs. Butter or Margarine, divided
• 1.00 cup Onion, finely chopped
• 2.00 tbs. Brown Sugar
• 1.00 tbs. Unsulphured Molasses
• 1.00 tbs. Salt
• 0.25 tsp. Ground Black Pepper
• 2.00 cups Milk, scalded
• 1.00 large Egg
• 2.00 pkgs. Active Dry Yeast
• 0.50 cup Warm Water
• 6.00 cups All-Purpose Flour, divided
• 2.00 cups Toasted Wheat Germ
• 1.00 large Egg yolk
• 1.00 tbs. Milk

DIRECTIONS
Rinse, pat dry and finely chop mushrooms. In large skillet melt 3 tbs. butter. Add mushrooms and onions; sauté 5 minutes; set aside.

In a large mixing bowl combine remaining 2 tbs. butter with sugar, molasses, salt and pepper. Add milk. Stir until butter is melted; cool. Beat in egg. Dissolve yeast in water, stir into milk mixture. Add 3 cups of the flour and beat thoroughly. Add mushroom mixture, remaining 3 cups flour and wheat germ; blend.

Turn out onto a generously floured board and knead until elastic, about 10 minutes, adding more flour if necessary. Place in a buttered bowl; cover and let rise in a warm place until doubled.

Meanwhile, prepare pans for shaping mushroom bread. Use either 3 empty 1 lb. coffee cans or 2 1 lb. 12 oz. Cans from tomatoes or fruit or 12 8 oz. Tomato sauce cans. Cut out a circle from heavy cardboard 2 inches wider than the can opening. Trace size of can opening in center of cardboard circle; cut out and remove. Cover cardboard with aluminum foil. Place around open edge of can; grease can and foil.

Punch down dough and fill cans about ¾ full. In a warm place let rise until dough raises over top of can and begins to rest on the cardboard lip forming the shape of a mushroom (smooth and shape dough with buttered fingers).

Mix egg yolk and milk. Brush over tops of breads.

Bake in a preheated hot oven (400 deg.) 35 to 40 minutes (25 to 30 minutes for small breads) or until brown and done.

Remove from cans; cool. Bread may be shaped to fit into two 9 x 5 x 3-inch loaf pans and baked following preceding directions.

YIELD: about 4 ¾ lbs. of shaped breads.

NOTE: Rinse fresh mushrooms briefly; don’t peel, but do trim away any brown stem ends. Mushrooms cook quickly in 3 to 5 minutes.

The Mushroom Council - www.mushroomcouncil.com

http://www.foodreference.com/html/molasses-bread-108.html

MOLASSES BREAD

Sharing Mountain Recipes
by Randi Lee Levin
This bread, full of molasses, has just enough spice to fill your home with the feel of old country goodness. The flavor always makes me think of how simple but delicious life must have been like over a century ago, before modern technology, prepackaged and/or fast foods became the norm. I often envy those harder times, for in many ways they seem so much simpler. Whenever I need to get away from the daily hustle and bustle of modern life, I’ll make a loaf of this recipe, dream of what life must have been like long ago and then walk to a neighbor’s to say hello and share a few slices; just like they did before cars, fast foods and cell phones.
Makes 1 loaf

Ingredients
• 3/4 cup brown sugar
• 2/3 cup dark molasses
• 1 egg
• 3 cups plus 2-3 tablespoons flour :
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cups buttermilk
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg .
• 1/2 teaspoon cloves
• 3/4 cup dark and golden raisins and/or chopped walnuts

Directions
Preheat oven to 325° F

1. Grease a 9x5-inch loaf pan well with pan spray, butter or margarine.

2. In a mixing bowl, cream together the sugar, molasses and egg.

3. Add the dry ingredients to the molasses mixture alternating with the buttermilk, and mix well between each addition.

4. Pour all of the batter into the prepared pan and bake for 55-65 minutes or until an inserted knife or toothpick comes out clean.

http://www.backwoodshome.com/articles/tate55.html

7 Mistakes
of food storage

By Vicki Tate

If you are going to store food, make sure that the food you store is adequate for the need you and your family anticipate. This may not be as easy as to achieve as many people think, because the facts are that most people make serious errors when storing food—errors that will come back to haunt them when the food they’ve stored is the only thing that stands between them and their empty, dissatisfied, bellies.

There are seven common mistakes people make when storing food. They are:

1. Variety

Most people don’t have enough variety in their storage. 95% of the people I’ve worked with have only stored four basic items: wheat, milk, honey, and salt. Statistics show most of us won’t survive on such a diet for several reasons. a) Many people are allergic to wheat and may not be aware of it until they are eating it meal after meal. b) Wheat is too harsh for young children. They can tolerate it in small amounts but not as their main staple. c) We get tired of eating the same foods over and over and many times prefer to not eat, then to sample that particular food again. This is called appetite fatigue. Young children and older people are particularly susceptible to it. Store less wheat than is generally suggested and put the difference into a variety of other grains, particularly ones your family likes to eat. Also store a variety of beans, as this will add color, texture, and flavor. Variety is the key to a successful storage program. It is essential that you store flavorings such as tomato, bouillon, cheese, and onion.
Drawing of woman baking bread and muffins.

Also, include a good supply of the spices you like to cook with. These flavorings and spices allow you to do many creative things with your grains and beans. Without them you are severely limited. One of the best suggestions I can give you is buy a good food storage cookbook, go through it, and see what your family would really eat. Notice the ingredients as you do it. This will help you more than anything else to know what items to store.

2. Extended staples

Never put all your eggs in one basket. Store dehydrated and/or freeze dried foods as well as home canned and “store bought” canned goods. Make sure you add cooking oil, shortening, baking powder, soda, yeast, and powdered eggs. You can’t cook even the most basic recipes without these items.

3. Vitamins

Vitamins are important, especially if you have children, since children do not store body reserves of nutrients as adults do. A good quality multi-vitamin and vitamin C are the most vital. Others might be added as your budget permits.

4. Quick and easy and “psychological foods”

Quick and easy foods help you through times when you are psychologically or physically unable to prepare your basic storage items. “No cook” foods such as freeze-dried are wonderful since they require little preparation, MREs (Meal Ready to Eat), such as many preparedness outlets carry, canned goods, etc. are also very good. “Psychological foods” are the goodies—Jello, pudding, candy, etc.—you should add to your storage. These may sound frivolous, but through the years I’ve talked with many people who have lived entirely on their storage for extended periods of time. Nearly all of them say these were the most helpful items in their storage to “normalize” their situations and make it more bearable. These are especially important if you have children.

5. Balance

Time and time again I’ve seen families buy all of their wheat, then buy all of another item and so on. Don’t do that. It’s important to keep well-balanced as you build your storage. Buy several items, rather than a large quantity of one item. If something happens and you have to live on your present storage, you’ll fare much better having a one month supply of a variety of items than a year’s supply of two or three items.

6. Containers

Always store your bulk foods in food storage containers. I have seen literally tons and tons of food thrown away because they were left in sacks, where they became highly susceptible to moisture, insects, and rodents. If you are using plastic buckets make sure they are lined with a food grade plastic liner available from companies that carry packaging supplies. Never use trash can liners as these are treated with pesticides. Don’t stack them too high. In an earthquake they may topple, the lids pop open, or they may crack. A better container is the #10 tin can which most preparedness companies use when they package their foods.

7. Use your storage

In all the years I’ve worked with preparedness one of the biggest problems I’ve seen is people storing food and not knowing what to do with it. It’s vital that you and your family become familiar with the things you are storing. You need to know how to prepare these foods. This is not something you want to have to learn under stress. Your family needs to be used to eating these foods. A stressful period is not a good time to totally change your diet. Get a good food storage cookbook and learn to use these foods! It’s better to find out the mistakes you’ll make now while there’s still time to make corrections.

It’s easy to take basic food storage and add the essentials that make it tasty, and it needs to be done. As I did the research for my cookbook, Cooking with Home Storage, I wanted to include recipes that gave help to families no matter what they had stored. As I put the material together it was fascinating to discover what the pioneers ate compared to the types of things we store. If you have stored only the basics, there’s very little you can do with it. By adding even just a few things, it greatly increases your options, and the prospect of your family surviving on it. As I studied how the pioneers lived and ate, my whole feeling for food storage changed. I realized our storage is what most of the world has always lived on. If it’s put together the right way we are returning to good basic food with a few goodies thrown in.

Vicki Tate is the author of the popular book, Cooking With Home Storage, available in the BHM General Store. Vicki also lectures on preparedness subjects. You can reach her by calling (435) 835-8283.

The original page can be found on-line at http://www.pioneerthinking.com/aicr_indianveg.html

Indian Mixed Vegetables - Makes 8 Servings.
2 Tbsp. canola oil
1 Tbsp. whole mustard seeds, preferably black or brown
3 garlic cloves, chopped
2-inch fresh ginger root, peeled and grated
1 cup chopped onion
1 Tbsp. ground coriander
2 tsp. paprika
1 tsp. ground turmeric
2 tomatoes, chopped
1 medium potato, peeled and chopped
1 carrot, thinly sliced
4 cups 1-inch cauliflower florets
1/4 lb. fresh green beans, cut into 1-inch pieces
Salt and ground black pepper, to taste
Pinch of cayenne pepper (optional)

Heat oil in a deep saucepan over medium-high heat. Add mustard seeds and cook, shaking pan constantly, until they pop, 1 minute. Add garlic and ginger and sauté for 1 minute. Mix in onions and sauté until golden, 8 minutes. Mix in coriander, paprika, and turmeric.

Add tomatoes, with any juice, and cook until they are soft, 5 minutes, stirring occasionally.

Add potato and carrot, cover, and simmer gently for 10 minutes, stirring 2 or 3 times.

Add cauliflower and green beans, cover partially, and cook 15 minutes, adding a bit of water, if needed, to prevent sticking. Uncover and cook until vegetables are almost dry and quite soft, 10 minutes. Season to taste with salt and pepper. Add a pinch of cayenne pepper if desired.

Per serving: 80 calories, 3.5 g total fat (0 g saturated fat), 9 g carbohydrate, 2 g protein, 3 g dietary fiber, 95 mg sodium.

The original page can be found on-line at http://www.pioneerthinking.com/dth_substitutions.html

Emergency Kitchen Substitutions
BY DEBORAH TAYLOR-HOUGH

Do you ever find yourself all geared up and ready to make a favorite recipe but then discover you’re staring at an empty container of a needed ingredient? Ugh. You don’t want to run out to the store right now. So what do you do?

Well, that’s when emergency kitchen substitutions come in handy. I’ve printed out the following list and keep a copy taped to the inside of my pantry door at all times.

Although these substitutions will work in a pinch, I don’t recommend always substituting ingredients in your recipes. The recipes will technically work with substitutions, but often the finished product won’t be exactly the same as when you use the original ingredients called for in the recipe.

Also, be sure you don’t make more than one substitution in a particular recipe at once. The more ingredients you substitute, the more “off” your product will be when you’re finished.

EMERGENCY SUBSTITUTIONS:
~~~~~~~~~~~~~~~~~~~~~~~~~
For: 1 Tbsp fresh herb
Use: 1/3 to 1/2 tsp dried herb (of the same kind)

For: 1 clove garlic
Use: 1/8 tsp garlic powder

For: 1 egg in baking
Use: 1 tsp cornstarch plus 1/4 cup water

For: 1 whole egg
Use: 2 egg yolks plus 1 Tbsp water

For: 1 cup whole fresh milk
Use: 1/2 cup evaporated milk plus 1/2 cup water, or 1/3 cup dry milk plus 1 cup water

For: 1 cup buttermilk
Use: 1 cup plain yogurt, or 1 cup sour milk (4 tsp white vinegar or lemon juice plus milk to make 1 cup — let sit for five minutes before using)

For: 1 cup sour cream (in baking)
Use: 7/8 cup buttermilk or sour milk plus 3 Tbsp butter

For: 1 cup sour cream (in salad dressings, casseroles)
Use: 1 cup plain yogurt or 3/4 cup sour milk plus 1/3 cup butter

For: 1 cup cream
Use: 1/3 cup butter plus 3/4 cup milk

For: 1 cup corn syrup
Use: 2/3 cup granulated sugar plus 1/3 cup water

For: 1 cup brown sugar
Use: 1 cup granulated sugar plus 2 Tbsp molasses

For: 1 3/4 cup confectioners sugar
Use: 1 cup granulated sugar, packed

For: 1 cup margarine or butter (in baking or cooking)
Use: 1 cup hard shortening or 7/8 cup vegetable oil

For: 1 square unsweetened chocolate
Use: 3 Tbsp cocoa plus 1 Tbsp oil

For: 1 ounce semi-sweet chocolate
Use: 1 ounce unsweetened chocolate plus 4 tsp sugar

For: 3/4 cup cracker crumbs
Use: 1 cup bread crumbs

For: 1 cup cake flour, sifted
Use: 7/8 cup all purpose flour, sifted (1 cup minus 2 Tbsp)

For: 1 tsp baking powder
Use: 1/3 tsp baking soda plus 1/2 tsp cream of tarter, or 1/4 tsp baking soda plus 1/3 cup sour milk

For: 1 Tbsp cornstarch for thickening
Use: 2 Tbsp flour

For: 1 Tbsp flour for thickening
Use: 1 1/2 tsp corn flour, arrowroot, potato flour, or rice flour; or 2 tsp tapioca

For: 2 Tbsp tapioca for thickening
Use: 3 Tbsp flour

Author:

Deborah Taylor-Hough (wife and mother of three) is the author of the bestselling book, ‘Frozen Assets: How to cook for a day and eat for a month,’ and the new book, ‘Frugal Living For Dummies(r)’ (Wiley, 2003). You can subscribe to her newest free newsletter by sending an email to: tips-and-quips-subscribe@yahoogroups.com
Visit Debi at: http://hometown.aol.com/dsimple/
_______________________________________

The original page can be found on-line at http://www.pioneerthinking.com/eggsub.html

Homemade Egg Substitute

Eggs are among the most nutritious foods on earth and can be part of a healthy diet. However, they are perishable just like raw meat, poultry, and fish. Today some unbroken, clean, fresh shell eggs may contain Salmonella enteritidis bacteria that can cause food borne illness. While the number of eggs affected is quite small, there have been cases of food borne illness in the last few years. To be safe, eggs must be properly handled, refrigerated, and cooked.

No one should eat foods containing raw eggs. This includes “health food” milk shakes made with raw eggs, Caesar salad, Hollandaise sauce, and any other foods like homemade mayonnaise, ice cream, or eggnog made from recipes in which the egg ingredients are not cooked.

To make a recipe safe that specifies using eggs that aren’t cooked, heat the eggs in a liquid from the recipe over low heat, stirring constantly, until the mixture reaches 160 °F. Then combine it with the other ingredients and complete the recipe.

What is a good substitute for eggs?

* Ener-G Egg Replacer - follow directions on box.
* 2 tbsp cornstarch = 1 egg
* 2 tbsp arrowroot flour = 1 egg
* 2 tbsp potato starch = 1 egg
* 1 heaping tbsp soy powder + 2 tbsp water = 1 egg
* 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
* 1 banana = 1 egg in cakes.
* 1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!

Homemade egg substitute recipe

Homemade egg substitutes are less expensive and just as satisfactory. They also have few calories. Here’s a low cholesterol egg substitute recipe:

1 tablespoon of nonfat dry milk powder
2 egg whites from large eggs
4 drops of yellow food color

Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes 1/4 cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won’t be too dry.

The original page can be found on-line at http://www.pioneerthinking.com/jb_lipbalm.html

Lip Balm Recipes
By Janet Bugby

A cheap, easy craft idea! It is easy to make lip balm yourself from cheap, easy to find ingredients. You can use Vaseline, cosmetic grade beeswax or petroleum jelly as a base with essential oils for flavouring.

Containers

Small glass pots are suitable for your lip balm. If you have any old lip balm containers you can use these but they must be sterilised first. To do this wash them thoroughly with soap and water then rinse out with rubbing alcohol. Rinse with clear water then dry completely before use.

Colouring the Lip Balm

The lip balm does not need to be coloured but if you would like to colour it a you can use few slivers of lipstick shaved from a new lipstick. It is necessary to use new lipstick as lipstick that has been used could be contaminated with bacteria.

Melting the Base Material

The base material, whether it is vaseline, petroleum jelly or beeswax, needs to be melted before you can add the flavouring or colouring. You will need about two teaspoons for each small pot. There are a variety of ways to do this but whichever you choose only just melt the material. It does not need to be heated more than that. You can use a double saucepan to gently melt the material with steam or heat it in the microwave. If you use a microwave be careful not to overheat it. Place it in a small container then heat for only 30 seconds. Check to see if it is melted then heat again for 30 seconds if it is not. Continue heating for 30 seconds at a time until melting occurs. I find the easiest way is to place the material in a plastic bag, tie the ends, and then float in some hot water. Once the material has melted snip off a corner and pour it out.

Flavourings

Once you have melted the base material the following flavourings can be added. Add only a small amount until the taste is satisfactory. Essential oils must be handled carefully so make sure you read the safety instructions that come with your oil before you start. Citrus essential oils (e.g. orange, lemon etc) should not be used as they can make you skin more photosensitive.

Almond oil, vanilla oil, cocoa powder, tea tree oil, camphor, cinnamon, ginger, peppermint oil.

Vitamin E

Vitamin E acts as a preservative. Use a vitamin E capsule, puncture with a sterilised needle (hold it in a flame for a few seconds) then squeeze out the oil into you balm.

Moisturising Lip Balm Recipe

Materials

* 1. 1 1/2 teaspoons cosmetic grade beeswax
* 2. 1/1/2 teaspoons Shea Butter
* 3. 1/2 teaspoon Jojoba oil
* 4. 1/2 teaspoon almond oil
* 5. 4 drops essential oil of your choice
* 6. 3 capsules vitamin E

Method

Carefully melt the beeswax with the Shea butter. Be careful not to overheat as this can make the Shea Butter grainy. Allow to cool slightly then add the Jojoba oil, the almond oil, essential oil and the vitamin E. Pour into containers and allow to cool. Add a few more drops of almond oil if necessary to soften the lip balm.

Caution

The above recipes do not include any sun protection. Some people are allergic to some essential oils so be careful if you make these as gifts.
more info

Asuncion Parra Llorente is a Beauty coach and founder and professional Make Up teacher at the Make Up school Elite Make Up. http://www.elitemakeup.com/beauty

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Dermatitis and Eczema
By: John Moore

Clear Skin Remedies

Maybe the first question you asked yourself after the doctor diagnosed your condition was, “Why me ? Why do I have to suffer the redness and irritation of dermatitis ? Why do I have to suffer the itching and dryness of eczema ?”Your doctor is perhaps best qualified to answer that question, difficult as it can be, but it may help to know that you’re not alone. Millions of other people suffer from some form of dermatitus every year.

The following tips are designed to help those with diagnosed conditions of eczema or dermatitis control the itching and dryness that accompany these afflictions :

Beware Of Dry Air

Dermatitis is aggravated by dehumidified air, especially during winter months when forced-air heat circulates in the home. Since dry air tends to aggravate the itching of eczema or dermatitis, keeping indoor air moist should be a primary concern of sufferers and their families. You can counter dry air with a good humidifier, but you really need a big unit to do any good. If you sleep next to it however, that’s ok. Put it next to your bed.

Like It Lukewarm.

While some experts feel excessive bathing can aggravate the condition, others feel that regular baths reduce the chances of infection and help soften the skin. Taking these different opinions into account, the safest thing to do is to bathe regularly but use lukewarm water. Not too hot, yet not too cold.

Go For Grease.

Regular soap need not be avoided in your bath as long as a moisturiser is applied after its use to keep the skin from drying out. A number of after-bath emollients (greases) are available over the counter. If your skin still seems dry after using one of these products, move up to heavier creams or ointments.

Take An Oatmeal Bath.

For an additional soothing treat, add colloidal (fine powder) oatmeal to the bath water. You can even use oatmeal as a soap substitute. For the bath, pour colloidal oatmeal (from your pharmacy) into a bath of lukewarm water. For use as a soap substitute, wrap the oatmeal in handkerchief, tie it with a rubber band, dunk it in the water, wring it out, and use as you would a normal washcloth.

Take Comfort In Cotton.

Cotton clothing worn next to the skin is much better than either wool or polyester. Avoid synthetics or itchy fabrics, as well as tight or badly fitting clothes. In addition to looking tacky, such clothing can trigger itching.

Compress To Soothe.

Cold wet dressings can help soothe and relieve the itching associated with contact dermatitis. Try cold milk instead of water, it seems to be a lot more soothing.

Cool With Calamine.

Calamine lotion is good for many types of rashes that ooze and may need to be dried out. Also, calamine lotion with menthol or phenol added to it can be purchased over the counter from the pharmacy. This seems to help itching better than calamine lotion alone.

Beware Of Body Lotions.

Sometimes baby lotions aren’t the best thing for childhood eczema. They have a high water content, and that can further dry and irritate the skin as evaporation takes place. Use creams or ointments instead.

Wash Once, Rinse Twice.

When it comes to doing the laundry for people with eczema or dermatitis, make sure the detergent is washed out thoroughly. Don’t use too much detergent, and always rinse the clothes at least twice.

Thank you for reading this article. I hope it has been helpful.

The Author

John Moore - For more information, please visit: http://www.acne-information-guide.com

The original page can be found on-line at http://www.pioneerthinking.com/ds_masks.html

Facial and Body Clay Masks - All You Ever Wanted to Know About Facial Clay Masks
By: Danny Siegenthaler

Facial Clay Masks are part of a complete skin care regime and should be included at least twice a week in your daily skin care regime. There are however clays, and then there are high quality, premium cosmetic/beauty clays.

Argiletz clays are amongst the best clays on the market today. They are free from any contaminants and have many beneficial effects on the skin, making them ideal clays to use for facial and body clay masks. But what exactly are these facial clay masks and what do they actually do to your skin that is so beneficial? In this article we will take a close up look at facial clay masks, how they work, what makes them an essential part of your skin care regime and how your skin benefits from their use.

What are clays?

Clays are naturally occurring substances containing minerals, trace elements and nutrients. Clay is a part of most soils and gardeners the world over are very familiar with the properties of clay rich soils.

In the beauty industry however, clays are used in different ways, however, the properties of the clays don’t change, their applications however, do.

Argiletz clays are high quality sun dried clays that come from Argiletz, a region in France, where they are extracted at specific depths in areas that are free from contamination. They are quarried under strict conditions to ensure that their mineral content and purity is retained.

Green Argiletz clay for example is a bio-mineral, which is naturally concentrated, containing various mineral salts and trace elements including: Silica, aluminum, magnesium, calcium, iron, phosphorus, sodium, potassium, copper, zinc, selenium, cobalt, manganese and many others.

What do facial clays do? and How do they Work on the skin?

These mineral salts, trace elements and other nutrients listed above have a detoxifying, nourishing, restoring and soothing effect on the skin.

Clay is naturally absorbent and draws toxins from deep in the skin’s tissues, thus cleansing and detoxifying the skin. Its slight grainy texture exfoliates dead skin cells from the surface layer of your skin, while the nutrients contained in the clay have a toning and firming effect on the skin.

By adding plant hydrosols such as Melissa, Niauoli, Rose and others, the natural benefits of the different facial/body clays can be further enhanced.

Types of Clays used in our Facial/Body Clay Masks

There are many clays and types of clay, however in this article I will focus on what are arguably the best quality clays on the market today. The different Argiletz clays used in Wildcrafted Herbal Products’ facial/body clay masks.

Green Clay

The most absorbing of the Clays, Green Clay is generally used as a Face Mask for tissue repair, drawing toxins from the skin and to normalise excessive secretions of oil or sweat. Applied as a Face or Body Mask, facial clay masks cleanse, exfoliate, smoothe and soften the skin. Green clay is especially good at drawing toxins out.

White Clay

White clay is a mild clay used for normal skin. It has similar properties as green clay and is suitable for Face and Body Masks for young and sensitive or mature and delicate skins. Applied as a powder, White Clay is an excellent body deodorant and a natural alternative to talcum powder. White Clay is the Clay of Choice for use as a Hand Mask to soothe and soften dry hands.

Red Clay

Red clay is high in iron oxide, hence its colour, and helpful for broken capillaries, bags under the eyes and sensitive skin types. It is used for toning the bust, thighs, stomach and upper arms. Red clay is an oily, mildly absorbent clay and is used for Face and Body Masks in cases of dry, sensitive or mature skin.

Pink Clay

This Clay is intended for use in a maintenance programme for the face and body. The softening effect of Pink Clay refines the skin’s texture while toning the epidermis (outer layer of the skin).

Yellow Clay

Yellow Clay is used for normal skin and has similar properties as green clay. This clay is derived from the iron oxide, Xanthoria Parietina. Yellow Clay is generally used for Face and Body Masks, particularly in cases where the condition of the skin and body needs revitalising. Yellow Clay is recommended for most skin types to restore tired and neglected skin.

Note: Be careful of coloured clays, there are many manufacturers that add dies to clay to produce artificially coloured clays, which do not have the same properties of effects and may well do you more harm than good. So choose carefully

What are the effects of Natural Clays on the skin?

As indicated above, Argiletz Clays are pure, mineral-rich clays that help detoxify, cleanse, tone and revitalize your skin when used in masks and/or in body/face creams. They also have a nutritive effect on the skin. It is important to choose the right facial clay for your skin.

How to use the clays?

The Earth Medicine Facial Clays should be used once or twice a week, prior to toning and moisturising, as a special cleansing skin treatment. The gel based clay blends can be used as a gentle, conditioning exfoliant scrub, whilst the cream based clay blends can be used as a mask to nourish, moisturise and hydrate.

Masks

The Cream based clays are designed for use as masks. Apply sufficient Clay Crème to the face and neck and leave on for 10-15 minutes. Rinse off in warm water.

Facial Gel Wash

The Gel based facial clay washes are designed for use as gentle exfoliant and toning scrubs. Simply moisten the face and neck with warm water and apply a small amount of Clay Gel and massage into a light foam for 2 minutes. Rinse off with warm water.
about the author

Danny Siegenthaler is a doctor of traditional Chinese medicine and together with his wife Susan, a medical herbalist and Aromatherapist, they have created Natural Skin Care Products by Wildcrafted Herbal Products to share their 40 years of combined expertise with you.

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Article Source: http://EzineArticles.com

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