In the spirit of Valentine’s Day….
All You Ever Wanted To Know About Chocolate
Chocolate Soap, Scrub & Body Cream
Now that I’m craving chocolate I’m off to raid the candy dish!
Pure Xocolatl Body Products
Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products
www.countrymeadowltd.com
I love French Green Clay and use it in our SpaLusion Ile de France soap for coloring. I’ve also used it as a component for a facial clay mask for personal use. At some point (read: when I can find the extra time!) I fully intend to add facial masks to this particular collection however I’m still torn over whether to offer a dry mask that you can add your own liquid to or to offer a ‘wet’ mask that is ready to use right out of the jar.
I personally would never ingest any type of clay but if that’s what you want to do please consult a doctor first!
French Green Clay
(answers.com)
Description
French green clay is a substance that is used for external cosmetic treatments as well as some internal applications by practitioners of alternative medicine. It was used in ancient Egypt, Greece, and Rome to treat a variety of skin problems and digestive disorders.
From the standpoint of mineralogy, French green clay belongs to a subcategory of clay minerals known as illite clays, the other two major groups being kaolinite and smectite clays. Clay minerals in general are important because they make up about 40 percent of such common rocks as shale, and they are the main components of soil. Illite clays are usually formed by weathering or by changes produced in aluminum-rich minerals by heat and acidic ground water. They often occur intermixed with kaolinite clays—which are typically used in the ceramics industry. Illite clays have been used successfully by environmental managers to remove such heavy metals as lead, cadmium, and chromium from industrial wastewater.
French green clay takes its name from the fact that rock quarries located in southern France enjoyed a virtual monopoly on its production until similar deposits of illite clays were identified in China, Montana, and Wyoming. The clay’s green color comes from a combination of iron oxides and decomposed plant matter, mostly kelp seaweed and other algae. Grey-green clays are considered less valuable than those with a brighter color. The other components of French green clay include a mineral known as montmorillonite, as well as dolomite, magnesium, calcium, potassium, manganese, phosphorus, zinc, aluminum, silicon, copper, selenium, and cobalt.
French green clay is prepared for the commercial market by a process of sun-drying and crushing. After the clay has been mined, it is spread in the sun to remove excess water. It is then ground by large hydraulic crushers and micronized, or finely pulverized. The last stage in the process is a final period of sun-drying to remove the last traces of water. French green clay is available in a dry powdered form for a variety of uses as well as in premixed soaps, scrubs, facial powders, and masks for cosmetic purposes. Prices for an eight-ounce jar of powdered clay range between $4.50 and $11.00 in health food stores. Soaps made with French green clay are priced at about $4.50 a bar.
General Use
External
French green clay is most commonly used in the United States and Canada for cosmetic purposes, as distinct from medicinal treatments. It is regarded as a useful treatment for stimulating the skin and removing impurities from the epidermis (outermost layer of skin cells). The clay works by adsorbing impurities from the skin cells, by causing dead cells to slough off, and by stimulating the flow of blood to the epidermis. As the clay dries on the skin, it causes the pores to tighten and the skin to feel firm.
Other external uses for French green clay include poultices to treat arthritis, sore muscles, and sprains; ready-to-use pastes for application to cuts, bruises, insect bites, stings, and minor burns; and mineral baths for stress relief. Some practitioners maintain that the plant matter in French green clay has anti-inflammatory as well as antiseptic or bactericidal properties. It is interesting that a group of Italian researchers reported in 2002 that French green clay powder is as effective as salicylic sugar powder in preventing infection of the umbilical stump in newborns. The clay powder was found to be superior to powders containing colloidal silver, antibiotics, or fuchsine.
Internal
Internal uses of French green clay are more popular in Europe than in North America, although some American alternative healers recommend drinking or gargling with solutions of French green clay to cleanse the digestive tract, treat nausea or other gastric disorders, ease menstrual cramps, or relieve sore throats. It is claimed that French green clay absorbs toxins from the stomach and intestines as well as neutralizing radioactivity in the body. A French naturopath states that the copper in the clay fights infections, the cobalt helps to prevent anemia, the selenium aids liver function and slows down the aging process, and the other minerals restore the body’s overall equilibrium.
Preparations
External
Facial masks: Commercial prepackaged clay masks are generally spread on the face directly from the jar or tube, care being taken to avoid the eye area. After the clay dries—usually about 10–15 minutes—the mask is washed off with warm running water. To make a facial mask from powdered clay, combine 1/2 to 1 tbsp of the powder with 1–2 tbsp of water and apply to the skin; rinse with warm water after 10 minutes. Some users add a few drops of aloe vera gel to the clay mixture. A recipe for a facial mask for oily skin consists of mixing 1 tbsp of powdered clay with 5 drops of jojoba oil.
A recipe for a “gourmet spa facial mask” calls for mixing 1/4-cup of French green clay powder with 1/4-cup water. After the clay and water have been well blended, 2 tbsp of honey and 1/4-cup of mashed banana or avocado are added to the mixture. The mask is applied to the face, allowed to remain for 10 min, and rinsed off with warm water.
Deodorizing foot treatment: A half-cup of powdered French green clay is mixed with 1/2-cup of water and 2–3 drops of tea tree essential oil. The mixture is applied to the feet, covered loosely with plastic wrap, and rinsed off after 15 min with cool water. The feet may then be rubbed with a moisturizing cream.
Poultice: One poultice recipe calls for mixing several tablespoons of powdered clay with enough water to form a thick paste and allowing it to stand in a glass bowl for two hours. The paste is then applied in a layer about 1/4-in thick to a piece of gauze. The poultice is applied to the injured area with the gauze uppermost and held in place with adhesive tape. It can be left in place as long as two hours, but the clay should not be allowed to dry. Up to 6 drops of essential oil of lavender, Roman chamomile, ginger, or rosemary may be added if desired. Poultices should not be reused but discarded after use.
Mineral bath: A half-cup of powdered French green clay can be added to a tub of warm water to soothe sunburned or irritated skin, or relieve arthritis or muscle pains.
Internal
To cleanse the digestive system, mix 1 tsp of powdered clay in an 8–10-ounce glass of mineral water and allow to stand overnight. The mixture may be taken the next morning either as the clear liquid that has risen to the top or after stirring to recombine the clay and water. It is to be taken every morning for 21 days. The treatment should not be repeated until a week after the last dose. The clay mixture can also be used to relieve menstrual cramps; it is taken each morning during the first three weeks of the woman’s cycle. After the flow begins, a warm clay poultice can be applied to the abdomen in the morning and evening.
A recipe for a sore throat gargle consists of 1–2 tsp of clay added to a glass of salt water with 1–2 drops of essential oil of rosemary or lavender. The gargle can be used several times a day until the symptoms are relieved.
A European regimen for treating hemorrhoids consists of drinking three glasses of powdered clay in water each day for three weeks, alternating with three weeks without the mixture over a total period of three months. The clay-and-mineral water mixture can also be combined with tinctures of Indian vine and witch hazel. In addition, poultices made with green clay can be applied to the affected areas in the morning, followed by a cold bath. The poultices may also be applied at night.
Precautions
Alternative healers state that French green clay should never be mixed with metal spoons or stored in metal containers; the only materials that should be used in preparation or storage are wooden spoons or glass stirrers, and either glass or ceramic containers. It is thought that the clay loses its beneficial qualities through contact with metal. This belief has some scientific basis in the fact that illite clays have been found to be highly effective in removing heavy metals in the wastewater produced by various industries.
External
As a rule, French green clay masks should be used only once a week because the clay tends to dry the skin. In addition, cosmetics containing French green clay are not recommended for naturally dry or sensitive skins, as the mineral content of the clay is an irritant. Soaps made with French green clay should be used only for oily skin.
Internal
French green clay may cause constipation when taken internally. Some practitioners recommend drinking only the water without the clay at the bottom of the glass in the morning for this reason.
Side Effects
French green clay may cause skin rashes or patches of dry flaky skin when used on the face. It may cause constipation when taken internally. No side effects from mineral baths or poultices have been reported.
A group of American toxicologists reported in 2003 that illite clays as a group appear to be safe for short-term internal use in humans as well as external cosmetic applications. There have, however, been isolated reports of lung damage caused in workers exposed to particles of montmorillonite—one of the major components of French green clay—in spray paints and primers.
Interactions
No interactions with prescription drugs or herbal remedies have been reported for French green clay as of 2004. However, because of the adsorptive qualities of French green clay, it may interfere with absorption of medications.
Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products
www.countrymeadowltd.com
‘Tis the season to bake and carve…..
PUMPKINS!
I’ve taken snippets of pumpkin information from the Wikipedia site. For more in depth information visit the link below.
Description
The word pumpkin originates from the word pepon, which is Greek for “large melon”. The French adapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word we use today, “pumpkin”. The origin of pumpkins is not definitively known, although they are thought to have originated in North America. The oldest evidence, pumpkin-related seeds dating between 7000 and 5500 B.C., were found in Mexico. Pumpkins are a squash-like fruit that range in size from less than 1 pound (0.45 kilograms) to over 1,000 pounds (453.59 kilograms).
Since some squash share the same botanical classifications as pumpkins, the names are frequently used interchangeably. In general, pumpkins have stems that are more rigid, pricklier, and squarer (with an approximate five-degree angle) than squash stems, which are generally softer, more rounded, and more flared where joined to the fruit.
Pumpkins generally weigh 9–18 lbs (4–8 kg) with the largest (of the species C. maxima) capable of reaching a weight of over 75 lbs (34 kg). The pumpkin varies greatly in shape, ranging from oblate through oblong. The rind is smooth and usually lightly ribbed. Although pumpkins are usually orange or yellow, some fruits are dark green, pale green, orange-yellow, white, red and gray.
Pumpkins are monoecious, having both male and female flowers on the same plant. The female flower is distinguished by the small ovary at the base of the petals. These bright and colorful flowers have extremely short life spans and may only open for as short a time as one day. The color of pumpkins is derived from the orange pigments abundant in them. The main nutrients are lutein, and both alpha and beta carotene, the latter of which generates vitamin A in the body.
Distribution & Habitation
Pumpkins are grown all around the world for a variety of reasons ranging from agricultural purposes (such as animal feed) to commercial and ornamental sales. Out of the seven continents, only Antarctica is unable to produce pumpkins; the biggest international producers of pumpkins include the United States, Mexico, India, and China. The traditional American pumpkin is the Connecticut Field variety.
Although native to the Western hemisphere, pumpkins are cultivated in North America, continental Europe, Australia, New Zealand, India, and some other countries. The pumpkin is the state fruit of New Hampshire.
Cultivation in the US
As one of the most popular crops in the United States, 1.5 billion pounds (680,388,555 kilograms) of pumpkins are produced each year. The top pumpkin-producing states in the U.S. include Illinois, Indiana, Ohio, Pennsylvania, and California. Pumpkins are a warm-weather crop that is usually planted in early July. The specific conditions necessary for growing pumpkins require that soil temperatures three inches (7.62 centimeters) deep are at least 60 degrees Fahrenheit (15.5 degrees Celsius) and soil that holds water well. Pumpkin crops may suffer if there is a lack of water or because of cold temperatures (in this case, below 65 degrees (18.3 degrees Celsius); frost can be detrimental), and sandy soil or soil with poor water filtration. Pumpkins are, however, rather hardy, and even if many leaves and portions of the vine are removed or damaged, the plant can very quickly re-grow secondary vines to replace what was removed.
Pumpkins produce both a male and female flower; honeybees play a significant role in fertilization. Pumpkins have historically been pollinated by the native squash bee Peponapis pruinosa, but this bee has declined, probably due to pesticide sensitivity, and today most commercial plantings are pollinated by honeybees. One hive per acre (4,000 m² per hive) is recommended by the United States of America (US) Department of Agriculture. If there are inadequate bees for pollination, gardeners often have to hand pollinate. Inadequately pollinated pumpkins usually start growing but abort before full development. An opportunistic fungus is also sometimes blamed for abortions.
Halloween
Pumpkins are commonly carved into decorative lanterns called jack-o’-lanterns for the Halloween season in North America. Throughout Britain and Ireland, there is a long tradition of carving lanterns from vegetables, particularly the turnip, mangelwurzel, or swede. Not until 1837, however, does jack-o’-lantern appear as a term for a carved vegetable lantern, and the carved lantern does not become associated specifically with Halloween until 1866. Significantly, both occurred not in Britain or Ireland—but in North America. Historian David J. Skal writes,
Although every modern chronicle of the holiday repeats the claim that vegetable lanterns were a time-honored component of Halloween celebrations in the British Isles, none gives any primary documentation. In fact, none of the major nineteenth-century chronicles of British holidays and folk customs make any mention whatsoever of carved lanterns in connection with Halloween. Neither do any of the standard works of the early twentieth century.
In the United States, the carved pumpkin was first associated with the harvest season in general, long before it became an emblem of Halloween.
Cosmetic Use of Pumpkin Powder
Pumpkin is a rich source of enzymes, anti-oxidants and beta carotene along with other natural vitamins and minerals. Pumpkin powder can be used in soap, facial masks, scrubs and many other body products as long as an acceptable cosmetic preservative is used!
Country Meadow uses pumpkin powder in the following products:
Autumn Winds Soap (used for natural coloring)
Pumpkin Facial Mask
We also offer Pumpkin Spice scented soap, lotion and body scrub!
Pumpkin Facial Mask
Rebecca
Country Meadow Ltd.
Eco-Friendly Shea Butter Spa Products
www.countrymeadowltd.com
An apple a day keeps the doctor away…
We have all heard that saying and in fact studies prove this just might be true!
In order to curb my mid-afternoon sweet-attacks I have taken to eating an apple. My favorites are: Granny Smith and Gala’s. The worst….Red Delicious (sorry but I hate their thick skin!).
Hubs of course eats his apples in pies!
Below is an article I found on WebMD regarding eating apples!
In addition to eating apples you can also waft in apple spice scented body products! In our Fall Harvest collection we offer Apple Spice in soap, lotion and sugar scrub!
An Apple A Day May Really Keep The Doctor Away
By Salynn Boyles
WebMD Health News
June 21, 2000 — It turns out that eating an apple a day really does keep the doctor away — but you’ve got to eat the peel. And no fair skipping the apple altogether in favor of megadoses of vitamins in pill form. Fruits and vegetables in their natural state are better, Cornell University researchers say.
A study published June 22 in the journal Nature offers more evidence that the health benefits of fruits and vegetables are not easily packaged as supplements sold in pharmacies and health food stores. Researchers from Cornell’s Food Science and Toxicology Department in Ithaca, N.Y., found that the antioxidant properties of one fresh apple were equal to 1,500 milligrams of vitamin C.
“The pharmaceutical companies will not be happy with me, but I think the consumer gets more health benefits from eating whole fruits and vegetables,” lead researcher Rui Hai Liu, MD, PhD, tells WebMD. “You get much more antioxidant activity, you get a variety of antioxidants, and you don’t have to worry about toxicity.”
The Cornell researchers suggest that a combination of plant chemicals, collectively known as phytochemicals, found mainly in the skin of apples, provide the bulk of the fruit’s anticancer and antioxidant properties. The cooperative activity of these phytochemicals, they argue, has health benefits that are superior to those found in single compounds like vitamin C, vitamin E, and beta-carotene, which have been widely studied for their antioxidant activities.
Using colon cancer cells treated with apple extract, Liu and colleagues found that 50 milligrams of apple extracted from the skins decreased the cancer cell growth by 43%, while the same amount of extract from the flesh of the apple decreased cancer cell growth by 29%. Likewise, 50 milligrams of extract from apples with the skin on decreased liver cancer cell growth by 57%, compared to 40% for samples extracted from apples without the skin.
“There is a huge amount of scientific evidence showing that fruits and vegetables lower the risk of cancer and heart disease, but scientists have mostly been isolating single compounds like beta-carotene and vitamin C,” Liu says. “Over the years, no single compound has been proven to have a protective effect by itself. An apple could have hundreds of phytochemicals. We think the combination is the important thing.”
More than 900 different plant chemicals have been identified as components of different fruits, nuts, grains, and vegetables. Apples are rich in isoflavones and phenolics, but other widely studied phytochemicals include lycopene, found in tomatoes; carotenoids, found in carrots and citrus fruits; and allyl sulfides, found in garlic and onions. It is believed that various phytochemicals help prevent cell damage, prevent cancer cell replication, and decrease cholesterol levels.
Charles Halsted, MD, says evidence is mounting that suggests taking vitamin supplements, even in large doses, does not provide the health benefits of a healthy diet. Halsted edits the American Journal of Clinical Nutrition (AJCN) and is a professor of internal medicine at the University of California, Davis. He was not involved with the study, but reviewed it for WebMD.
“I think the argument that natural sources of antioxidants are better is a pretty sound one,” he says, adding that AJCN will soon publish studies showing a diet high in fruits and vegetables to be protective against heart attacks and colon cancer.
“If you look at single compound studies, you see mixed results,” Halsted says. “For example, the early studies of beta-carotene suggested that it protected against lung cancer, but later studies found that it increased lung cancer risk. Single supplements may not be able to provide the benefits of a healthy diet.”
The Cornell study was funded, in part, by the New York Apple Research Development Program and the New York Apple Association, and Liu is an eager spokesman for their favorite fruit.
“You should eat an apple every day,” he says. “Everybody in my family gets an apple a day. We go through several thousand apples a year.”
Vital Information:
**Many of the antioxidants in an apple are in the skin, which might have cancer-fighting properties.
**Researchers think it’s better to get antioxidants from fruits and vegetables than from dietary supplements. These naturally occurring plant chemicals, or phytochemicals, may work together to fight cancer and other disease.
**As scientists study antioxidants, many say they are beginning to believe it’s the combination of different phytochemicals working together that bring good health.
Rebecca
Country Meadow Ltd.
Eco-Friendly Shea Butter Spa Products
www.countrymeadowltd.com
I fell in LOVE with Monoi de Tahiti Tiare the very first time I purchased it!
The Monoi de Tahiti Tiare that we purchase and use in our product comes with the APPELLATION D’ ORIGINE (Guarantee of origin) so you know it’s the genuine product.
We use it in our Simply Soft Pearls of Sand Collection (excluding the soap) and for me..it is to die for! The natural scent comes through really well in the whipped body cream and the sugar scrub…however…it does not survive the saponification process in the soap so we had to find a fragrance oil that was similar in scent. You can even use Monoi straight up on your hair just like the French Polynesian women do.
What Is Monoi?
MONOI (pronounced Mah-noy) is an ancient Tahitian word meaning “scented oil” in the reo-maohi language. This natural skin care product is made from Tiare Gardenia blossoms and coconut extract from the Cocos Nuncifera variety. The combination of these locally grown flora act as a natural barrier against dehydration that can cause wrinkles and protects the skin against sun and wind damage. Extensive tests and analysis over the last few years are validating the long standing traditional claims of MONOI DE TAHITI®. It’s skin hydrating qualities are shown to be superior to those of other natural vegetal oils. Only the result, of tiare soaking in coconut oil, can be called MONOI.
MONOI DE TAHITI® is a naturally concentrated emollient which penetrates easily into the skin. Helping to re-hydrate the layers of the epidermus and to shield the skin against external damages. Lab tests demonstrate, after the very first use, MONOI DE TAHITI® helps the skin to look better and healthier. MONOI, a Polynesian ancient traditional product brings it’s unique and exotic properties to modern cosmetology.
What Is Tiare?
Tahiti’s national flower native to the Pacific Regions blossoms all year long. It’s exotic yet delicate fragrance fills the air all throughout French Polynesia. The small 3-foot tall bushes grow best on soils of coral origin. The Tiare flowers are deeply rooted in the cultural life of the Polynesians. The tourists receive a lei created with them on their arrival, and the Vahines use them to enhance their beauty everyday. Polynesian’s also use them as a natural air freshener by simply placing the closed blossoms in a dish of water and then making lei’s out of them as the buds open. Of all the Tahitian flowers the one used most for traditional medicine is the Tiare. Yet the moisturizing and firm forming virtues that come from using Tiare flowers in the making of MONOI are it’s most remarkable and famous application.
What Is APPELLATION D’ ORIGINE (Guarantee of origin)?
Authentic MONOI DE TAHITI® is easily recognized by it’s Appellation D’ Origine logo. This ensures both high manufacturing standards and protects the consumer against widespread counterfeits and imitations. Indigenous to Tahiti and found nowhere else in the world – the Gardenia Taitensis blossom, one of the unique components of authentic MONOI DE TAHITI® is renowned for it’s exotic potent fragrance and it’s special moisturizing properties.
Pearls of Sand Collection
Rebecca
Country Meadow Ltd.
Eco-Friendly Shea Butter Spa Products
www.countrymeadowltd.com
Pineapple – Wikipedia
Pineapple (Ananas comosus) is the common name for an edible tropical plant and also its fruit. It is native to the southern part of Brazil, and Paraguay. Pineapple is eaten fresh or canned and is available as a juice or in juice combinations. It is used in desserts, salads, as a complement to meat dishes and in fruit cocktail. While sweet, it is known for its high acid content (perhaps malic and/or citric). Pineapples are the only bromeliad fruit in widespread cultivation.
The word pineapple in English was first recorded in 1398, when it was originally used to describe the reproductive organs of conifer trees (now termed pine cones). When European explorers discovered this tropical fruit, they called them pineapples (term first recorded in that sense in 1664) because of their resemblance to what is now known as the pine cone. The term pine cone was first recorded in 1694 and was used to replace the original meaning of pineapple.
Nutrition
Pineapple contains a proteolytic enzyme bromelain, which breaks down protein. Pineapple juice can thus be used as a marinade and tenderizer for meat. The enzymes in raw pineapples can interfere with the preparation of some foods, such as jelly or other gelatin-based desserts. The bromelain breaks down in cooking or the canning process, thus canned pineapple can generally be used with gelatin. These enzymes can be hazardous to someone suffering from certain protein deficiencies or disorders, such as Ehlers-Danlos syndrome.
Raw pineapples also should not be consumed by those with hemophilia or by those with kidney or liver disease, as it may reduce the time taken to coagulate a consumer’s blood.
Consumers of pineapple have claimed that pineapple has benefits for some intestinal disorders; others claim that it helps to induce childbirth when a baby is overdue.
Pineapple is a good source of manganese (91 %DV in a 1 cup serving), as well as containing significant amounts of Vitamin C (94 %DV in a 1 cup serving) and Vitamin B1 (8 %DV in a 1 cup serving).
History
The natives of southern Brazil and Paraguay spread the pineapple throughout South America, and it eventually reached the Caribbean. Columbus discovered it in the Indies and brought it back with him to Europe. The Spanish introduced it into the Philippines, Hawaii (introduced in the early 19th century, first commercial plantation 1886), Zimbabwe and Guam. The fruit was cultivated successfully in European hothouses, and pineapple pits, beginning in 1720. Commonly grown cultivars include ‘Red Spanish’, ‘Hilo’, ‘Smooth Cayenne’, ‘St. Michael’, ‘Kona Sugarloaf’, ‘Natal Queen’, and ‘Pernambuco’.
The pineapple was introduced to Hawaii in 1813; exports of canned pineapples began in 1892. Large scale pineapple cultivation by U.S. companies began in the early 1900s on Hawaii. Among the most famous and influential pineapple industrialists was James Dole, who started a pineapple plantation in Hawaii in the year 1900. The companies Dole and Del Monte began growing pineapple on the island of Oahu in 1901 and 1917, respectively. Maui Pineapple Company began pineapple cultivation on the island of Maui in 1909. In 2006, Del Monte announced its withdrawal from pineapple cultivation in Hawaii, leaving only Dole and Maui Pineapple Company in Hawaii as the USA’s largest growers of pineapples. Maui Pineapple Company markets its Maui Gold brand of pineapple and Dole markets its Hawaii Gold brand of pineapple.
In the USA in 1986, the Pineapple Research Institute was dissolved and its assets were divided between Del Monte and Maui Land and Pineapple. Del Monte took 73-114, which it dubbed MD-2, to its plantations in Costa Rica, found it to be well-suited to growing there, and launched it publicly in 1996. (Del Monte also began marketing 73-50, dubbed CO-2, as Del Monte Gold). In 1997, Del Monte began marketing its Gold Extra Sweet pineapple, known internally as MD-2. MD-2 is a hybrid that originated in the breeding program of the now-defunct Pineapple Research Institute in Hawaii, which conducted research on behalf of Del Monte, Maui Land & Pineapple Company, and Dole.
**For more pineapple information please see Pineapple/Wikipedia**
~Because pineapple contains the fruit enzyme bromelain (which is effective exfoliating dead skin cells and also hydrolizes protein) the dried fruit powder makes a great addition to skin care products (hint hint-future products!).~
~Our Simply Soft Pineapple Express collection is softly scented with a delectable pineapple fragrance!~
Pineapple Express Collection
Rebecca
Country Meadow Ltd.
Eco-Friendly Shea Butter Spa Products
www.countrymeadowltd.com
We have unoffically declared August tropical month and will be focusing on tropical fruit, recipes and scents!
Ingredient Of The Week: Mango
(as from Wikipedia-Mango)
Mangoes belong to the genus Mangifera, consisting of numerous species of tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is indigenous to the Indian Subcontinent. Cultivated in many tropical regions and distributed widely in the world, mango is one of the most extensively exploited fruits for food, juice, flavor, fragrance and color, making it a common ingredient in new functional foods often called superfruits. Its leaves are ritually used as floral decorations at weddings and religious ceremonies.
The ripe fruit is variable in size and color, and may be yellow, orange, red or green when ripe, depending on the cultivar. When ripe, the unpeeled fruit gives off a distinctive resinous sweet smell. In its center is a single flat oblong seed that can be fibrous or hairy on the surface, depending on the cultivar.
Food
A ripe mango is sweet, with a unique taste that nevertheless varies from variety to variety. The texture of the flesh varies between cultivars, some having a soft, pulpy texture similar to an over-ripe plum, while others have firmer flesh like a cantaloupe or avocado. In some cultivars, the flesh has a fibrous texture.
Cuisine
In the Philippines, unripe mango is eaten with bagoong. Dried strips of sweet, ripe mango are also popular, with those from Cebu exported worldwide. Guimaras produces a delicious mango.
In Mexico, mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a stick dipped in hot chili powder and salt or also as a main ingredient in fresh fruit combinations.
Pieces of mango can be mashed and used as a topping on ice cream or blended with milk and ice as milkshakes. In Thailand and other South East Asian countries, sweet glutinous rice is flavored with coconut then served with sliced mango as a dessert.
In other parts of South-east Asia, mangoes are pickled with fish sauce and rice vinegar. Green mangoes can be used in mango salad with fish sauce and dried schrimps.
In Taiwan, mango is a topping that can be added to shaved ice along with condensed milk.
The sweet bell pepper (capsicum) was once known as mango in parts of the United States.
In Central America (Guatemala, El Salvador, Honduras, Nicaragua and Costa Rica), mango is either eaten green with salt, pepper and hot sauce, or ripe in various forms. Only in Costa Rica, ripe mangoes are called manga to differentiate them. In Guatemala, toasted and ground pumpkin seed (called Pepita) with lime and salt are the norm when eating green mangoes.
Nutrient and Antioxidant Properties
Mango is rich in a variety of phytochemicals and nutrients that qualify it as a model “superfruit”, a term used to highlight potential health value of certain edible fruits. The fruit is high in prebiotic dietary fiber, vitamin C, polyphenols and carotenoids.
Mango contains essential vitamins and dietary minerals. The antioxidant vitamins A, C and E comprise 25%, 76% and 9% of the Dietary Reference Intake (DRI) in a 165 g serving. Vitamin B6 (pyridoxine, 11% DRI), vitamin K (9% DRI), other B vitamins and essential nutrients such as potassium, copper and 17 amino acids are at good levels. Mango peel and pulp contain other phytonutrients, such as the pigment antioxidants – carotenoids and polyphenols – and omega-3 and -6 polyunsaturated fatty acids.
Mango peel contains pigments that may have antioxidant properties, including carotenoids, such as the provitamin A compound, beta-carotene, lutein and alpha-carotene, polyphenols such as quercetin, kaempferol, gallic acid, caffeic acid, catechins, tannins, and the unique mango xanthone, mangiferin, any of which may counteract free radicals in various disease mechanisms as revealed in preliminary research. Contents of these phytochemicals and nutrients appear to vary across different mango species. Up to 25 different carotenoids have been isolated from mango pulp, the densest content for which was beta-carotene accounting for the yellow-orange pigmentation of most mango species. Peel and leaves also have significant content of polyphenols, including xanthones, mangiferin and gallic acid.
The mango triterpene, lupeol is an effective inhibitor in laboratory models of prostate and skin cancers. An extract of mango branch bark called Vimang, isolated by Cuban scientists, contains numerous polyphenols with antioxidant properties in vitro and on blood parameters of elderly humans.
The pigment euxanthin, known as Indian yellow, is often thought to be produced from the urine of cows fed mango leaves; the practice is described as having been outlawed in 1908 due to malnutrition of the cows and possible urushiol poisoning. One author claims these descriptions of the pigment’s origin rely on a single anecdotal source and Indian legal records do not mention such a practice being outlawed.
For a whole lot more information on Mangoes please visit the above linked Wikipedia site!
We use mango fragrance as part of our Tropical Twist product line that includes soap, sugar scrub and whipped body cream!
Rebecca
Country Meadow Ltd.
Eco-Friendly Shea Butter Spa Products
www.countrymeadowltd.com
A couple of years ago I was diagnosed with osteoarthritis…which has me a little concerned since I am not even 50 yet. I have it in my knees, hips, hands and neck and am currently on an anti-inflammatories. While this works 1/2 the time I have been searching for something natural to help as well.
I came across references of taking Devil’s Claw for arthritis relief. But now that I have read more I am having doubts whether this is safe.
In reading the information on Medline Plus it looks like Devil’s Claw may cause gastrointestinal upset and since I have IBS I’m not sure I need to make the problem worse not to mention the fact that Devil’s Claw is used to stimulate the appetite…something I can honestly tell you I DON’T need!
It also looks like it is a short-term solution and should not be taken more than 3 months. That won’t work for me as I can feel my arthritis getting worse over the years.
So as it stands now I won’t be buying any Devil’s Claw supplement until I can talk to an herbalist and my doctor about any safety issues with my current medicine.
Per Medline Plus website:
Devil’s Claw
Devil’s claw ( Harpagophytum procumbens ) originates from the Kalahari and Savannah desert regions of South and Southeast Africa. In these parts of the world, devil’s claw has historically been used to treat a wide range of conditions including fever, malaria, and indigestion. The medicinal ingredient of the devil’s claw plant is extracted from the dried out roots.
Currently, the major uses of devil’s claw are as an anti-inflammatory and pain reliever for joint diseases, back pain, and headache. There is currently widespread use of standardized devil’s claw for mild joint pain in Europe.
Potential side effects include gastrointestinal upset, low blood pressure, or abnormal heart rhythms (increased heart rate or increased heart squeezing effects).
Traditionally, it has been recommended to avoid using devil’s claw in patients with stomach ulcers or in people using blood thinners (anticoagulants such as warfarin/Coumadin®).
Degenerative joint disease/osteoarthritis
There is increasing scientific evidence suggesting that devil’s claw is safe and beneficial for the short-term treatment of pain related to degenerative joint disease or osteoarthritis (8-12 weeks), it may be equally effective as drug therapies such as non-steroidal anti-inflammatory drugs like ibuprofen (Advil®, Motrin®), and it may allow for dose reductions or stopping of these drugs in some patients. However, most studies have been small with flaws in their designs. Additional well-designed trials are necessary before a firm conclusion can be reached.
Low back pain
There are several human studies that support the use of devil’s claw for the treatment of low back pain. However, most studies have been small with flaws in their designs, and many have been done by the same authors. Therefore, although these results can be considered promising early evidence, additional well-designed trials are necessary before a firm conclusion can be reached. It is not clear how devil’s claw compares to other therapies for back pain.
Appetite stimulant
Traditionally, devil’s claw was commonly used as an appetite stimulant, and this remains a popular use. However, there is no reliable scientific evidence in this area, and it remains unclear if devil’s claw is beneficial as an appetite stimulant.
Cancer (bone metastases)
Devil’s claw is used to treat several types of pain, including osteoarthritis and low back pain. One case report indicates it may also be helpful for pain due to bone metastases. More research is needed in this area before a conclusion can be drawn.
Digestive tonic
Devil’s claw is popular as a digestive tonic for the relief of constipation, diarrhea, and flatulence. However, there is no reliable scientific evidence in this area, and it remains unclear if devil’s claw is beneficial for these uses.
Uses based on tradition or theory
The below uses are based on tradition or scientific theories. They often have not been thoroughly tested in humans, and safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider.
Allergies, antiarrhythmic, anticoagulant, anti-inflammatory, antioxidant, arteriosclerosis (clogged arteries), arthritis, bitter tonic, blood diseases, boils (topical), choleretic, constipation, coronary artery disease, diabetes, diuretic, dysmenorrhea, edema, fever, fibromyalgia, flatulence, gall bladder tonic, gastrointestinal disorders, gout, headache, heartburn, high blood sugar, high cholesterol, hip pain, kidney disorders, knee pain, labor aid, liver tonic, malaria, menopausal hot flashes, menstrual pain, migraine, myalgia, nerve pain, nicotine poisoning, pain reliever, rheumatoid arthritis, sedative, skin cancer (topical), skin ulcers (topical), sores (topical), spasmolytic, tendonitis, urinary tract infection, vulnerary for skin injuries (topical), wound healing.
Side Effects and Warnings
At recommended doses, devil’s claw is traditionally believed to be well tolerated. Whether use of devil’s claw for longer than 3-4 months is safe or effective is unknown.
There are reports of headache, ringing in the ears, loss of taste and appetite, gastrointestinal upset, and diarrhea in those taking this herb. Devil’s claw may affect levels of acid in the gastrointestinal tract and should be avoided by people with gastric (stomach) or duodenal (intestinal) ulcers. Devil’s claw should be used cautiously in patients with gallstones.
Devil’s claw may change the rate and force of heartbeats (chronotropic and inotropic effects). Individuals with heart disease or arrhythmias (abnormal heart rhythms) should consult their cardiologist or primary care physician before taking devil’s claw.
In theory, devil’s claw may lower blood sugar levels. Caution is advised in patients with diabetes or hypoglycemia, and in those taking drugs, herbs, or supplements that affect blood sugar. Serum glucose levels may need to be monitored by a healthcare provider, and medication adjustments may be necessary.
In theory, devil’s claw may increase the risk of bleeding. Caution is advised in patients with bleeding disorders or taking drugs that may increase the risk of bleeding. Dosing adjustments may be necessary. Patients may need to stop taking devil’s claw before some surgeries, and should discuss this with their primary healthcare provider.
Devil’s claw products may be contaminated with other herbs, pesticides, herbicides, heavy metals, or drugs.
For more information please visit Medline Plus/Devil’s Claw.
Rebecca
Country Meadow Ltd.
Eco-Friendly Shea Butter Spa Products
www.countrymeadowltd.com
I am not a big fan of edible peppermint.
About the only foods I like with peppermint are ice cream, cookies and the VERY occasional Peppermint Patty!
I do, however, like peppermint in candles and body products…especially when it’s blended with vanilla!
We have both peppermint and spearmint growing in our garden but it’s mostly used for aroma-enjoyment (crushing the leaves in your hand for smelling!) rather than eating.
Our Ingredient of the Week: Peppermint
(as borrowed from Peppermint-Wikipedia)
Peppermint (Mentha × piperita, also known as M. balsamea Willd) is a hybrid mint, a cross between the watermint (Mentha aquatica) and spearmint (Mentha spicata). The plant, indigenous to Europe, is now widespread in cultivation throughout all regions of the world.
Peppermint typically occurs in moist habitats, including stream sides and drainage ditches. Being a hybrid, it is usually sterile, producing no seeds and reproducing only vegetatively, spreading by its rhizomes. If placed, it can grow anywhere, with a few exceptions. It is an invasive species in the Great Lakes region, noted since 1843
Uses
Peppermint is sometimes regarded as ‘the world’s oldest medicine’, with archaeological evidence placing its use at least as far back as ten thousand years ago.
Peppermint has a high menthol content, and is often used as a flavouring in tea, ice cream, confectionery, chewing gum, and toothpaste. The oil also contains menthone and menthyl esters, particularly menthyl acetate. It is the oldest and most popular flavour of mint-flavoured confectionery. Peppermint can also be found in some shampoos and soaps, which give the hair a minty scent and produce a cooling sensation on the skin.
In 2007, Italian investigators reported that 75% of the patients in their study who took peppermint oil capsules for four weeks had a major reduction in irritable bowel syndrome (IBS) symptoms, compared with just 38% of those who took a placebo.
Similarly, some poorly designed earlier trials found that peppermint oil has the ability to reduce colicky abdominal pain due to IBS with an NNT (number needed to treat) around 3.1, but the oil is an irritant to the stomach in the quantity required and therefore needs wrapping for delayed release in the intestine. Peppermint relaxes the gastro-esophageal sphincter, thus promoting belching. Restaurants usually take advantage of this effect by taking advantage of its use as a confectionery ingredient, which they then call “after-dinner mints.”
Peppermint flowers are large nectar producers and honey bees as well as other nectar harvesting organisms forage them heavily. A mild, pleasant varietal honey can be produced if there is a sufficient area of plants.
Peppermint oil is used by commercial pesticide applicators, in the EcoSmart Technologies line of products, as a natural insecticide.
Outside of its native range, areas where peppermint was formerly grown for oil often have an abundance of feral plants, and it is considered invasive in Australia, the Galápagos Islands, New Zealand, and in the United States
Cultivation
Peppermint generally thrives in shade and expands quickly by underground stolons. If you choose to grow peppermint, it is advisable to plant it in a container, otherwise it can rapidly take over a whole garden. It needs a good water supply, and is ideal for planting in part-sun to shade areas.
The leaves and flowering tops are the usable portion of the plant. They are collected as soon as the flowers begin to open and then are carefully dried. The wild form of the plant is less suitable for this purpose, with cultivated plants having been selected for more and better oil content. Seeds sold at stores labelled peppermint generally will not germinate into true peppermint, but into a particularly poor-scented spearmint plant. The true peppermint might rarely produce seeds, but only by fertilization from a spearmint plant, and contribute only their own spearmint genes.
Peppermint is a component in our Grapefruit Mint collection.
Make sure you check back tomorrow…as we will be featuring a cooling, mouthwatering minty freshness recipe!
Rebecca
Country Meadow Ltd.
Eco-Friendly Shea Butter Spa Products
www.countrymeadowltd.com
I am not a huge fan of lettuce and much prefer the leafy type over Iceberg lettuce.
Since our featured product this week is our Wild Lettuce collection we thought it fitting to highlight lettuce as our ingredient of the week.
Make sure you come back tomorrow as we will feature a scrumptious sounding lettuce wrap recipe!
Below are snippets borrowed from Lettuce-Wikipedia:
Ingredient Of The Week: Lettuce
Lettuce (Lactuca sativa) is a temperate annual or biennial plant of the daisy family Asteraceae. It is most often grown as a leaf vegetable. In many countries, it is typically eaten cold, raw, in salads, sandwiches, hamburgers, tacos, and in many other dishes. In some places, including China, lettuce is typically eaten cooked and use of the stem is as important as use of the leaf. Both the English name and the Latin name of the genus are ultimately derived from lac, the Latin word for “milk”, referring to the plant’s milky juice. Mild in flavour, it has been described over the centuries as a cooling counterbalance to other ingredients in a salad.
The lettuce plant has a short stem initially (a rosette growth habit), but when it blooms, the stem lengthens, branches, and produces many flower heads that look like those of dandelions, but smaller. This is referred to as bolting. When grown to eat, lettuce is harvested before it bolts.
Cultivation
Lettuce is grown commercially worldwide, hardy to Zone 6, requiring light, sandy, humus rich, moist soil. It dislikes dry conditions, which can cause the plants to go to seed (known as bolting). It is normally grown by early and late sowing in sunny positions, or summer crops in shade. It is considered fairly easy to grow and a suitable crop for beginners.
Planting Depth: Some resources suggest planting seeds by covering lightly with soil while others suggest a depth of 1/4 to 1/2 inch.
Planting Spacing: Thin seedlings to 10 cm (4 in) apart for leaf lettuce [1 sq. m (9/sq ft)] and 6 to 8 inches (200 mm) apart for Cos or Butterhead (4/sq ft – 1/sq ft), transplant Crisphead seedlings 10 to 12 inches (300 mm) apart in the row (1/sq ft).
Row Spacing: 12 – 18 inches apart
History
The earliest depiction of lettuce is in the carvings at the temple of Senusret I at Karnak, where he offers milk to the god Min, to whom the lettuces was sacred. Lettuce was considered an aphrodisiac food in Ancient Egypt, and appears as such in The Contendings of Horus and Seth. Later, Ancient Greek physicians believed lettuce could act as a sleep-inducing agent. The Romans cultivated it, and it eventually made its way to France cultivated of the Papal Court at Avignon. Christopher Columbus introduced lettuce to the New World
Cultivars
There are six commonly recognised Cultivar Groups of lettuce which are ordered here by head formation and leaf structure; there are hundreds of cultivars of lettuce selected for leaf shape and colour, as well as extended field and shelf life, within each of these Cultivar Groups:
Butterhead forms loose heads. Its leaves have a buttery texture. Butterhead cultivars are most popular in Europe. Popular varieties include Boston, Bibb, Buttercrunch, and Tom Thumb.
Chinese lettuce types generally have long, sword-shaped, non-head-forming leaves, with a bitter and robust flavour unlike Western types, for use in stir-fried dishes and stews.
Crisphead, also called Iceberg, forms tight, dense heads that resemble cabbage. They are generally the mildest of the lettuces, valued more for their crunchy texture than for flavour. Cultivars of iceberg lettuce are the most familiar lettuces in the USA. The name Iceberg refers to the crisp, cold, clean characteristics of the leaves.
Looseleaf has tender, delicate, and mildly flavoured leaves. This group includes oak leaf and lollo rosso lettuces.
Romaine, also called Cos, grows in a long head of sturdy leaves with a firm rib down the center. Unlike most lettuces, it is tolerant of heat.
Summer Crisp, also called Batavian, forms moderately dense heads with a crunchy texture. This type is intermediate between iceberg and looseleaf types.
Some lettuces (especially iceberg) have been specifically bred to remove the bitterness from their leaves. These lettuces have a high water content with very little nutrient value. The more bitter lettuces and the ones with pigmented leaves contain antioxidants
Rebecca
Country Meadow Ltd.
Eco-Friendly Shea Butter Spa Products
www.countrymeadowltd.com