Ingredients:
1/2 Cup Coconut Oil
1/4 Cup fine ground Sea Salt
1/4 Cup Epsom Salt
10 drops Essential Oil (optional)
To create this amazing scrub:
Measure coconut oil into a bowl. If it is a bit stiff, stir & mash until soft enough for mixing. Add both Sea Salt & Epsom Salts. Stir until blended. Add minerals and Essential oils (I used Lavender EO for relaxation before going to bed!)
Use as an all over body scrub 1-2 times weekly to moisturize and exfoliate your skin!
Why these ingredients?
Coconut oil: moisturizes and protects your skin
Sea Salt: exfoliates and draws out toxins
Epsom salt: exfoliates and adds important minerals that occur naturally in sea water
Essential oils: for scent and aromatherapy
Thanks to Anne Keziah Bush, who shared it on Facebook – so the credit goes to her and she says “My friend Angie is sharing this with us”…who says………Anyone who’s been to the ocean knows how wonderful your skin feels after a day in the sand and surf! The minerals and salt and sand naturally soften your skin! There’s almost nothing like it! Until now! And it takes just a few minutes to make!
Hooray – here is to smooth skin!!!!
Ingredients:
2 tablespoons oil
900 g/ 2 lb boneless leg of lamb, cubed
1 medium onion, chopped
2 cloves garlic, finely chopped
2 tablespoons plain flour
225 ml/8 fl oz chicken stock
2 tablespoons tomato puree
125 ml/4 fl oz dry white wine
1 teaspoon sugar
1-1/2 teaspoons salt
freshly ground black pepper
bouquet garni (2 sprigs each thyme and parsley and 1 bay leaf, tied together)
6-8 small whole onions
3 small turnips, peeled and quartered
12 baby carrots, scraped
12 whole baby potatoes (peeled and left whole
115 g/4 oz peas
1 tablespoon finely chopped parsley
crusty bread, to serve
Direction:
Preheat the oven to 160 C/325 F/gas mark 2.
Heat the oil in a heavy frying pan over a medium-high heat and brown the lamb in batches.
Transfer the lamb to a casserole as it browns. Once all the lamb has browned, keep it aside.
Add the chopped onion and garlic to the pan and cook gently over low heat for about 10 minutes until the onion
is soft.
Stir in the flour and cook until it is a lightly colored roux.
Add the stock and wine, stirring until the sauce thickens and bubbles. Stir in the tomato
puree, sugar, salt and pepper.
Pour over the lamb and add the bouquet-garni. Cover and bake for 30 minutes.
While the lamb is cooking in the oven,get all the vegetables ready
Add onions, turnips, potatoes and carrots to casserole dish, cover and bake for about 1 hour until the
vegetables are tender, adding the peas only after 30 minutes.
Discard the bouquet-garni, sprinkle with parsley and serve straight from the casserole with crusty
bread.
This stew also cooks very well on the stove top or in a slow cooker
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