Pick up a copy of iconic Vogue magazine, turn to page 228, and join us in a congratulatory cheer for Peggy O’Kelly! Peggy, Napa Valley Bath and St. Helena Olive Oil Co. are all featured in the issue under a piece aptly entitled “Fields of Dreams.”
Highlights of the piece include:
Kudos to Peggy, her hard-working, devoted staff, and all the farmers who make her products so quintessentially wonderful. As the Vogue piece says, Peggy ‘follows her heart’ — and the proof is in every one of her products!
Are you hands in fighting form?
The term mano-a-mano – translated in Spanish as “hand to hand” – originated with bullfighting and refers to a knock-down, drag-out direct confrontation.
Hopefully, your mitts don’t need to be on that level of fighting condition…but they do need some TLC from time to time. In these DIY recipes, organic lavender partners with other non-toxic ingredients to keep your fingers frisky and fresh.
Before you get creative, don’t forget one of the easiest, chemical-way to clean fingernails – a toothbrush and good old-fashioned baking soda dipped in water! This is a quick way to refresh your digits, kind of like mouthwash for your hands!
Give a Hand for Lavender Love
Hand Rescue Cream: yields 5 oz.
Ingredients:
How to: Melt beeswax in a pan. Add the lemon juice and oils and stir with a wooden spoon until blended. Transfer to a jar. Shake occasionally until the cream is cooled and uniform. Use as an all-natural hand cream every day.
Manicure in a Jar: yields 4 oz.
Ingredients:
How to: Combine the ingredients in a small bowl and transfer to a wide-necked jar so you can easily gain access with your fingertips. One by one, dip your fingertips into the jar, massaging the sugary mixture gently into cuticles and knuckles. Julie Gabriel, the creator of this yummy recipe, recommends waving your hands gently to please your senses. Then, briskly immerse your hands in warm water to remove excess oil. Dry your hands and apply Hand Rescue Cream.
Recipe Source: the green beauty guide, by Julie Gabriel
If you opt for a professional manicure, consider how your salon measures up on the green front.
by Leslie Billera on September 16, 2010 · 0 comments
Edible flowers – like organic lavender – can add both flavor and elegance to many dishes.
Sorbets, custards, jams, jellies, wines and teas work well with lavender, rose, nasturtium, jasmine, and orange blossom.
The splash of color provided by cornflowers, geraniums, chrysanthemums, and marigolds stimulate the palette – even if their flavors are not very potent.
Follow these tips for top chef cred on the floral front:
- If getting your flowers from the garden, pick early in the day and ideally in dry weather
- Rinse quickly under gently running cool water
- Don’t gather more than one day in advance as the flowers will wilt.
- Remove pistils, stamens and the white part at the base of the petals (known as the ‘heel’, this part will add a bitter flavor if not removed.
- Dry flowers like lavender, hibiscus, heather and rosebuds for out-of-season use; one great options is flavoring sugars…simply grind the dry petals, mix 1 part petal to 4 parts sugar and let it sit for about a month to mellow out the flower’s intense flavor.
As we enjoy the last summer sun, put your love of lavender and respect for raspberry to the test with this summer jam recipe. You’ll need:
- 3 1/16 cups fresh raspberries (you can use frozen if fresh are not in season)
- 2 1/2 cups caster sugar (super fine sugar)
- 1/4 cup dried lavender, heads (stalks removed)
Get the step-by-step ‘how to’ over at food.com, and let us know how it came out right here!
Buy Organic Lavender Flowers for cooking from St. Helena Olive Oil Co., here!
