60ml (2 ounce) of any of these oils (red raspberry seed oil (SPF38-40), carrot seed(SPF38-40), hazelnut oil (low SPF), olive oil (low SPF) or wheat germ oil (SPF20) or combination. Make sure to include red raspberry seed oil for both UVB & UVA protection).
60ml (2 ounce) beeswax or alternative (for waterproof protection)
(Optional) 10 drops of your favorite essential oil (don’t use citrus oils as they can case dark spots!). The lavender essential oil and calendula infused oil can help protect the skin from sunburn. Ylang-ylang oil has relaxing, tropical fragrance and patchouli is good for dry skin.
Combine all ingredients in a glass recipient. Fill a saucepan with some water and turn the heat to medium. Place the glass recipient in the saucepan with water. Mix until completely melted and smooth. Remove from the heat and let it cool.
It is hard to say, without doing lab tests, what level of SPF protection this homemade sunscreen offers, so be prudent always.
For a more predictable and performant sunscreen, especially for sensitive and fair skin, you would need to add 5-20% zinc oxide (non-nano, uncoated, high quality).
My “secret” ingredient is the lemon peel that contains even more nutrients and health benefits than the lemon juice. I add around 1 square cm of peel which gives the guacamole a very special taste that all my family adores.
Bone broth rightly can be called a “superfood” due to its ability to improve digestion and help reduce join pain and inflammation.
Bone broth contains high amounts of calcium, magnesium, and other nutrients that play an important role in healthy bone formation.
The gelatin found in bone broth supports the proper digestion.
Chondroitin sulfates, glucosamine, calcium, phosphorus, magnesium and other compounds extracted from the boiled cartilage are easily absorbable and play a role in reducing joint pain and inflammation.
Amino acids found in bone broth have anti-inflammatory effects.
Ingredients
700-800gr of bones from organically raised, grass-fed animals. You can use beef bones, but you can also make bone broth using whole organic chicken, whole fish (including the head) or fish bones. You can even use bones from a roasted chicken or turkey that you would normally throw away.
1 kg of vegetables: celery, carrots, parsnip, onions, potato
Garlic (7-8 cloves)
Piece of ginger
Tablespoon of apple cider vinegar
Himalayan or sea salt
Herbs and spices according to your preference. I use Mediterranean variation: dried parsley, oregano, thyme, basil etc.
Preparation Time
Half an hour to prepare and 10-24 hours to simmer on low heat.
Steps
Fill the bottom of the slow cooker or heavy-bottom pot with vegetables
Add bones, garlic, piece of ginger, a tablespoon of apple cider vinegar and herbs and spices
Cover everything with filtered water and simmer over low heat for at least 10 hours. Larger bones may require 24+ hours. If you cook whole chicken, remove the meat after couple of hours and continue following the recipe.
Strain when done, add salt and serve with some freshly chopped parsley and minced garlic for added flavor.
You can store it in fridge up to 5 to 7 days or in freezer up to 6 months for use in soups or stews.
Food In, Love Out 