Finding Natural SPF and Making Your Own Sunscreen

SunscreenA lot of talk has come up over  the toxicity of sunscreen. I stopped using sunscreen about 5 years ago. I’m not one to burn so I’ve lucked out but I also religiously use coconut oil in my diet and on my body. Beyond coconut oil I wanted to share other natural oils that contain a SPF.

  • Raspberry seed oil-SPF 28-50
  • Carrot seed oil-SPF 38-40
  • Wheat germ oil-SPF 20
  • Macadamia Oil – SPF 6
  • Non-GMO Soybean Oil – SPF 10
  • Avocado Oil – SPF 4 – 10 (can get as high as 15)
  • Olive Oil -SPF 2-8
  • Shea Butter –SPF 3 – 6
  • Almond Oil – SPF 5
  • Sesame Seed Oil – SPF 4
  • Hemp Seed Oil – SPF 6
  • Jojoba Oil – SPF 4
  • Coconut Oil – SPF 2 – 8

SUNSCREEN

  • 1/2 Cup of Infused Olive Oil
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Beeswax
  • 2 TBSP Zinc Oxide
  • Optional: Essential Oils (Vanilla, Tea Tree, Lavender, etc), Shea Butter, Vitamin E Oil

I first infused dandelion flowers in olive oil for a month and strained.

*Dandelions are high in antioxidants, such as vitamin-C and Luteolin, which reduce the free radicals (major cancer-causing agents) in the body, thereby reducing the risk of cancer.  As well a cancer fighter dandelions are a detoxifier, which is a perfect ingredient for the healthy skin.

Combine all ingredients except Zinc Oxide into a jar to double boil in a sauce pan filled with water.  Continue to stir and add zinc only when all ingredients are mixed and smooth.  Stir until all zinc oxide is thoroughly incorporated.  Let cool and apply!

Basil Kale Pesto-Vegan

For my birthday the other day I wanted to make myself something special. So I went to the garden and harvested kale and basil.

Kale
Basil
Olive Oil
Flax Flour
Garlic
Pink Sea Salt
Pepper
Pinch of Ginger
Cayenne
Red Pepper Flakes
Lime or lemon juice
(Garam Masala) opt.
(Cashews) opt

Use your own discretion on measurements and blend. Add other spices and create a refreshing dip for a summer afternoon.

Raw, Vegan, Gluten Free Macaroons

So after making my macaroons and selling them at my family’s restaurant, I had requests for a healthier version. And considering I don’t even eat my own sweets, these I can’t go a day without now!!

2 {heaping} Cup Shredded Coconut
1/2 Cup Coconut Oil
12 Tbsp. Coconut Flour
4 Tbsp. Maple Syrup* {the real stuff!!}
1 tsp Vanilla
3 Tbsp of sweetened or unsweetened (depending on your sweet tooth) cocoa powder

Combine ingredients.
Roll into balls and lightly roll in cocoa powder in a small shallow dish.
Place on a plate and refrigerate.

These are by far my favorite snack/treat. So easy to make and healthy!!

Coconut Macaroons

coconut macaroon recipe

These are so easy to make, I keep forgetting!  Such a great dessert, or snack, or breakfast!!

4 Egg Whites

2 2/3 Cups Coconut shredded

2 Tbl Flour (any kind, I like to use GF of course and choose to use coconut flour)

1/4 tsp Salt

1 tsp Vanilla

2/3 Cup of Sugar

Scoop into any size ball and place on a pan.  Bake at 350 degrees until lightly golden brown on top (maybe 15-20 min).

Melt chocolate and dip and chill for an extra sweetness.

Options to add to macs before baking:

Cinnamon

Cacao Powder

Cardamom

Ginger

Banana Ginger Jam

I keep finding discounted organic bananas at local markets.  I’ve dehydrated them and froze them but I keep finding them at the markets at such a low price that I feel compelled to buy them!  I was looking for another way to preserve them and found this recipe.  I’m in love!  I put it on toast with some coconut oil or on oatmeal; you could even put it over yogurt or ice cream!  I’m even thinking of making a pie with it….it’s so so good!

4 Bananas

1/2 tsp Ginger Powder (I think it’s better to use powder than fresh so its evenly dispersed but feel free to use fresh ginger)

1/2 tsp Orange Flavor (or zest and juice of an orange)

1/2 Lemon Juice (and zest)

1/2 tsp Vanilla Extract

4 tsp honey (agave for vegan)

Heat and keep stirring.  Allow to simmer for 15 minutes.  Sanitize canning jars and fill.

Raw Flax Crackers (Vegan)

RAW VEGAN FLAX CRACKERS

2 Cups of Flax (can eyeball to your desired amount)

4 Cups of Water

Let soak overnight and absorb all the water

Chop a few garlic cloves and half a red onion and half a red pepper

Add 1-2 tsp of:

Garlic powder

Ginger

Garam Masala

Red Pepper Flakes

(options: turmeric, coriander, cayenne etc)

Mix in a bowl and spread on dehydrator sheet.  Dehydrate until top is crispy, flip and allow the other side to become crisp.

*Great snacks, salad toppers or dippers for hummus!  Break up and dip into hummus, or sprinkle on salads or stir fries.  Its a great snack filled with nutrients…and its RAW!

Banana Coconut Curry (Vegan)

coconutcurry

My friend made this for me after she had taken an Ayruvedic cooking class.  I absolutely fell in love.  It’s easy to make and it’s a great family style dish that can be made vegan or not.

BANANA COCONUT CURRY

4-6 Ripe Bananas Chopped

1/4 Cup Water

1 Onion Chopped

1 Tbs Garlic Ginger Paste (I tend to just chop up ginger and garlic)

2 Tbs Ghee (I use Coconut Oil)

1 1/2 tsp CCF (Cumin, Coriander, Fennel) preferably seeds, but powder can work

2 tsp Tumeric

1/8 tsp Cayenne or less

1 Can Coconut Milk or 1 1/2 C Plain Yogurt

2 tsp Garam Masala

Squeeze of Lemon (only if you use yogurt)

1.  Heat large frying pan or wok and add Coconut Oil (or Ghee).  Make sure oil is heated before adding onions, keeping moderate temp until they begin to caramelize.

2.  Then add CCF and continue to stir unit seeds begin to brown and pop and onions begin to brown.  Add Garlic Ginger paste before onions finish.

3.  When the onions caramelize add Tumeric and Cayenne.  Stir and add bananas and water.

4.  Continue to stir until bananas begin to thicken in pan.

5.  When bananas have dissolved remove from heat and add coconut milk.

6.  Return pan to low heat add Garam Masala and Lemon (if used yogurt).  Simmer low for another few minutes.

6.  Remove from heat and allow to thicken before serving.

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