Tuesday, January 5, 2016

Lemon Sugar Scrub

Not only is this a delicious-smelling way to brighten up and hydrate dry winter skin, but it is easy and economical and contains only natural ingredients (in fact you could eat it if you wanted!!)

2 1/2 cups granulated sugar
1/4 cup coconut oil
1 lemon
  • Place sugar into a large mixing bowl.  Set aside.
  • Measure out 1/4 cup of coconut oil and place in a microwave safe container.  Heat for 30 seconds or until liquid.  Pour over sugar and combine thoroughly.
  • Zest the rind of the lemon.  Cut lemon in 1/2 and juice, removing seeds.  Add to sugar mixture and stir well to combine.
  • Put into mason jars and store next to the bathtub or in the shower!
  • ENJOY your newly soft skin!!
*If the mixture is too wet once the lemon juice and coconut oil is added to the sugar, simply add 1/2 cup more of sugar.

Toasted Coconut Rice Pudding with Bananas

For Christmas Eve dinner everyone chose my homemade macaroni and cheese with garlic bread for dinner, but I decided to surprise them with a traditional dessert that the whole family loves, but with a tropical twist!  I found this recipe in "Alive" magazine and it is a definite keeper!!

3/4 cup unsweetened coconut chips (I bought some in the organic section of the grocery store and they were made by "Hippy Snacks")
4 cups unsweetened plain coconut milk beverage (can be found in the refrigerator section at the grocery store - mine is made by "Silk")
1/2 cup arborio rice
1/4 cup short-grain brown rice
2 tbsp maple syrup
1 tsp vanilla extract
1/4 tsp sea salt
1/8 tsp ground allspice
2 bananas sliced, or any tropical fruit of your choosing (mango, pineapple, etc)
  • In a large pot or large high-sided skillet, stirring constantly, bring 3 cups coconut milk, arborio rice, and brown rice to a boil.  Reduce to medium and cook uncovered, stirring often, for 20 minutes.  Reduce to medium-low and cook for 20 minutes longer. 
  • Stir in remaining cup of coconut milk, 1/2 cup coconut chips, maple syrup, vanilla, salt and allspice.  Continue to cook uncovered over medium-low heat, stirring often, for 10 to 20 minutes or until mixture is thickened and rice is tender.
  • Chill pudding for at least 6 hours.
  • Serve garnished with banana slices and remaining coconut.
  • ENJOY!
*If you cannot find coconut chips, unsweetened shredded coconut that has been toasted, is a good substitute.
*If you do not like coconut, substitute the coconut milk with almond milk, and replace the coconut chips with slivered blanched almonds.