Using Empowered Plants In Your Daily Lif

Using Empowered Plants In Your Daily Life

Baking with empowered plants

Making body creams, lotions, and body butter with empowered plants:

1/4 cup Shea Butter (41g)
1/4 cup Plant Therapy Mango Butter or Cocoa Butter (41 g mango butter or 34g cocoa butter)
1/4 cup Plant Based Carrier Oil (42g)
1 1/2 tsp arrowroot flour starch (5g)
36 drops Essential Oil
1/2 cup dried flowers, herbs or plants.

Place a glass bowl on top of a saucepan partially filled with water over medium heat. Place the butters in the glass bowl, and allow them to fully melt.
If you're planning to use arrowroot flour in your body butter, in a small bowl, whisk the flour into the carrier oil. Set the mixture aside. If you're not using arrowroot flour, skip this step.
Carefully remove the bowl (and melted butters) from the heat source. Add the oil (with the arrowroot flour, if using), and stir to combine the ingredients.
At this point, the oil mixture should be cooler (along with the bowl). If not, allow it to rest for a few minutes. Then place the mixture in the fridge and allow it to solidify (about 30 minutes to 1 hour, depending on location in the fridge and fridge temperature).
Once the mixture is opaque and a bit firm (not solid as a rock), remove the bowl from the fridge. Add the essential oil of choice, if desired.
If you used cocoa butter in your body butter, then whisk the mixture with a fork until it appears whipped. If you used shea and/or mango butters in your body butter, then you can use the same technique with a fork, or use a stand mixer to whip the mixture.
Scoop the body butter into a jar with a lid. Place the lid on the jar. Store the body butter at room temperature (out of sunlight). This mixture should last about six months, if bacteria isn't introduced to the mixture via dirty hands.
Sprinkle dried herbs, flowers, or plants on top.

Plant infused oil:

Makes approximately 8 ounces.

Finely chop or powder your dried herb and add to the mason jar. Cover with the oil, and stir gently to distribute the herb throughout the oil.
Put the cap on the mason jar, and place the jar in a water bath in either a crockpot or a stock pot on the stove (if using the stock pot method, place a mason jar lid ring under the jar with your oil in it so the glass is not directly on the metal of the pot).
Gently heat the water and oil for 3–5 days, trying to keep the oil temperature around 110 degrees. The warm setting on a crock pot is ideal.
After 3–5 days, remove the jar and let the oil cool slightly so it’s not too hot to the touch, and then strain your oil through muslin, cheesecloth, or an old and clean t-shirt to remove the dried herbs.
Store your oil in an airtight jar in a dark, cool place. It will last for up to a year.

Elderberry Syrup:

1 1/2 cup water

1/2 cup apple juice

1 cup elderberries

2 cinnamon sticks

1/2 orange sliced

1 Tablespoon minced or dried licorice root

1 Tablespoon minced or dried raspberry leaf

1 Tablespoon rosehips

1 teaspoon lemon balm

1 teaspoon black pepper

In a large pot, bring everything to a boil.
Reduce the heat, cover, and simmer until the liquid has reduced by half, about 40-45 minutes.
Allow the liquid to cool, and then drain the liquid using a fine mesh strainer or cheese cloth.
Press all liquid out of the berries using the back of a wooden spoon.
Store in an air tight container. Keep refrigerated.