Connections and Change

Today has been cold and rainy and now that I am settled for the evening, in front of a warm fire, I find myself in the mood for a little philosophising.

“This walk on Bindon Hill brings to the fore three important themes of landscape reading: everything changes, everything is connected, and everything has multiple causes.” Patrick Whitefield – Permaculture teacher.

For the last few years I have felt a convergence between many of the different facets of my life and an awareness of the subtle threads that run through my various perspectives. What is interesting to me is that these things are all based on experience and observation of the world around me, though they may be presented within different philosophies, ideas or world views.

Two such things which are fundamental to both my experience of nature and my love of Buddhist teachings for example, are the truth of connection and flow – or Interbeing, and the truth of change.  I may call myself a ‘buddhist’, ‘nature lover’, ‘permaculturist’ or any other number of labels, but ultimately these are just concepts that help give structure to the actual experience of living in the world.

Two of the key principles of Buddhism are that all phenomena are impermanent and that they have no inherent self. This is what I see reflected in the natural world at all times, these simple truths of change and interbeing which underpin our entire existence. As humans we tend to want things to be solid, linear, permanent and unchanging as all these qualities make life easier for the mind to conceptualise and create pattern, formula and theory from. But if we look closely we can see that nothing exists without dependence on numerous other factors in a delicate balance which allows for continuous change and transformation. Ultimately, these two truths are really one because when everything is seen to be in a state of change and flow, there cannot be said to be any independent or inherently existing self, only a kind of beautiful dance and the awareness thereof.

‘When we take a step on the green earth, we are aware that we are made of air, sunshine, minerals and water, that we are a child of earth and sky, linked to all other beings, both animate and inanimate. This is the practice of non-self.’  Thich Nhat Hanh – Buddhist monk, teacher and peace activist.

Walking on the green earth with Thich Nhat Hanh in Plum Village, France.

It seems to me that the perceived tension between the natural world and modern Western society is a reflection of the tension between our own true nature and ego or independent identity.

Where as the natural world can be clearly seen to be inter-dependant, constantly changing, selfless, connected and whole, the world of modern man is an attempt to build something lasting, stable, individual and solid. It is an attempt to shut out what, in our deepest hearts we know ourselves to be and instead create more and more strands to weave into the web that is the illusion of a separately existing self.

The current scientific culture provides a similar example. Nothing can be considered logical or ‘true’ unless the mind  can create a theory from it. Again we can see the attempt to make definitive ‘laws’ of the universe as an attempt to create something unchanging, ‘real’, and solid in order to pacify this egoic state of delusion that we are all subject to at some point. The thing that is often overlooked however is that theories themselves are continually changing. One idea of the universe is disproved and gives way to another and another and yet at each stage of development, we hang on to these theories as if they were a lifeline and desperately try to stamp on anyone whose ideas are conflicting. And it is a lifeline –  a lifeline for the ego which will destroy everything in its attempt to keep hold of the fallacy that it is a separate, unique and independently existing entity.

Life, death, decay and back again - the cycle of change.

Many of us experience a pull to nature, just as underneath the cultural obsessions with shopping, celebrity and the mundane details of life there is always a pull into own own hearts. This conflict is written through our landscapes and our lives, even though the resolution lies closer than our own breath. The clues are everywhere; in how each wave is unique but is really just part of the ocean, in how the clouds arise and pass but do not obscure the sky, how the seasons in the forest are ever changing and how the cells of our bodies die and are renewed so many times in our lifespan.

If we can open our eyes and open our hearts to look around us, we see the whole world is whispering this most plain, yet most secret of truths, and it is saying ‘we have not forgotten who we are, we have not forgotten who we are.’

My Dad and his ‘shrooms

While chatting on the phone to my Dad over the autumn months, he mentioned several times how amazing the fungi around where they live have been this year, so it was exciting to look at his photos when we visited over Christmas.

There were some really fascinating species, including some that I have never seen before, so I thought I would share a selection of his pictures along with a few tidbits of information that I gleaned along the way.

I must warn you that I am far, far from an expert in mushrooms and I may well have wrongly identified some of these, so if anyone out there knows better please let me know. And of course don’t pick or eat anything without being 100% sure of the species.

First up we have this little beauty which I think is Russula emetica, better known as The Sickener, it won’t take much imagination to work out why!

Also lots of common puffballs which can grow singly or in large groups and are edible when young.

These amazing fellows are Laccaria spp., I think Laccaria laccata which is the most ubiquitous, though as their common name is The Deciever and cap colours are variable, I could have got it wrong!

They start off flatish, then curl up into themselves looking like some kind of exotic sea creature and most species are edible.

There were plenty of Fly agaric, Amanita muscaria, a mushroom which never fails to bring me joy. It’s no wonder they have worked their way so firmly into folklore and the popular imagination, looking as magical as they do.

These unusual looking visitors are actually the fairly common Yellow Club but the white version below, sometimes called Fairy Fingers, is quite rare.

Here are some Common Inkcaps which, though edible, cause nausea, palpitations and other unpleasant effects when taken with alcohol. According to Roger Phillips they were once used to cure alcoholics in an ingenious form of aversion therapy!

I was very excited to see this Earthstar, Geastrum triplex, which I had read about in Christopher Hobbs’ book on Medicinal Mushrooms. Apparently it has been used in Chinese Medicine as a tonic for the lungs and throat. According to my guide books it is not considered edible but Hobbs says it is decocted into tea and drunk to reduce inflammation in the respiratory tract.

Here’s some beautiful Parasols, before and after opening.

I thought this one might be a Shaggy Parasol but my Dad thought it was another common one , what do you think?

I think this is a Butter Waxcap because of the faint striations at the margin of the cap.

I’m not too sure about any of these though… ideas are most welcome!

And last but not least and somewhat more easily identifiable, here is the man himself, in full Yule regalia. Doesn’t he look grand?

Learning more about local mushrooms and which ones can be used medicinally is high on my agenda for 2012 so hopefully by the end of the year I’ll have some more interesting information to share with you.

More January Musings on Detox and Nourishing

Last January I wrote a post outlining how I like to approach the topic of ‘detoxing’ at this time of year. It is essentially about finding a middle way between the extremes of cleansing and indulgence and you can read it here. This year I’d like to expand on this a little and talk about how cleansing and nourishing, which are so often considered to lie at opposite ends of the scale, are essentially the same thing when approached with a healthy attitude.

All our organs of elimination, the bowel, the liver, the kidneys, the skin and the lungs need good nutrition to function properly. The liver requires nutrients such as magnesium, amino acids and antioxidants to be able to effectively break down the toxins in our bodies. So we can see that when we eat a simple but varied and wholesome diet, cleansing and nourishing both happen at the same time and are taken care of naturally by the body.

Unfortunately we live in a culture of extremes. I remember one of my first teachers saying to me, ‘the people who need to build are the ones busy cleansing and the people who need to cleanse are the ones busy building’. He meant it as a joke but there’s a lot of truth in it too. We humans are creatures of habit and we also get very invested in ideas which can stop us from achieving a more balanced approach to our health as we let our minds overrule what our bodies are telling us, often through attachment to one idea or style of eating.

Sometimes recognising what is going on can be problematic. We may see someone who is feeling tired, sluggish and congested and has signs of liver stagnation, constipation and poor skin. They seem to be crying out for a good detox but first we need to go deeper to find out if they have ended up here through excess or deficiency. Some people really do have an excessive lifestyle and some level of detoxification may well be appropriate for them but others are actually deficient in many of the key nutrients that are needed for the body to do its own cleansing.

Often the pattern may have elements of both, a poor diet which is deficient in key nutrients so the vital organs cannot function properly but is excessive in other things, sugar, refined carbs, grease, additives etc. It can be tempting to throw a bucketful of liver herbs at someone like this but, before we even think about cleansing, it’s vital to build up nutrient levels so the body can effectively deal with what is being moved out. This is where a wholesome diet comes into its own.  In Ayurvedic medicine they say ‘build before you detoxify’ and there is much wisdom in this simple statement.

When I studied naturopathy, the approach of cleansing was emphasised and I have certainly seen wonderful results in clinic when people with certain chronic conditions undertake detoxification protocols. Often what was considered a ‘detox’ however was not taking strong herbs such as laxatives and diuretics which is what we see in many commercially available detox products, but an emphasis on the old European naturopathic principles such as fresh air, gentle exercise, a wholesome diet and adequate rest. Essentially it is a focus on the simple principles of life, detoxing from the excesses of our culture which are not just dietary but in our working lives, social lives and the sensory stimulation that many of us are surrounded by.

Another thing which strikes me as very important in our approach to this topic is our attitude towards the food we are eating. A plate of vegetables like the one above, deliciously prepared with fresh herbs and a variety of colours looks like a treat to me but to someone whose favourite food is a big mac, it may appear like torture. This is where it can be better to approach dietary changes from the perspective of inclusion rather than exclusion. Encouraging people to add healthy choices into their current lifestyle can be much more helpful than just giving them a list of foods to avoid. Ultimately food should be enjoyed and if mealtimes become associated with misery then it will be much harder for people to heal. And feeling like you choose the changes to your diet rather than having them imposed upon you is much more empowering.

Still there’s always some people that do need to eliminate certain foods due to intolerances but this can be done at the same time as providing alternatives that will help them to transition to a new way of eating.

Whilst different diets may suit different people, a happy and relaxed approach to eating will suit everyone. So what I’m actually getting at here is this: Eat good, wholesome food, enjoy it, listen to your body and don’t worry about it too much!

Wishing you all a happy 2012 filled with delicious food, beauty and simplicity.

Zen Kitty Speaks – Wishing you a Successful New Year!

Humans often have a very different idea from we Zen Kitties as to what constitutes success. They like to accumulate – possessions, trophies, medals, accolades, money, titles and so on and so on – where as we like to experience the wonder of each moment as it arises without any attachment or expectation (except of course, where biscuits are concerned.)

By human standards you might consider my life something of a failure. After all, I achieve little in the material sense and I am still that chubby ginger kitten with a bad leg who, once upon a time, nobody wanted. But I enjoy my life as a rich tapestry of experiences and few could claim to be as adored as I am now.

In fact, I consider myself to be the greatest success of all and perhaps you could also begin to think of yourself as such, no matter what anyone else might say.

“Just stop for a moment and turn your attention to life–whether it’s a good life, a bad life, a successful life, or a failure of a life. Life… Just the wonder of that can obliterate all of the dishonoring of it in an instant. In this instant.”   Ganga-ji

Wishing you all a splendidly, successfully open and present New Year!

Hawthorn through the Seasons – 2011 Tree of the Year

Firstly, apologies for not having posted the final cream recipe yet, I ran out of time before Christmas and have been having a little holiday from the computer so it will be with you in the New Year instead.

However as 2011 draws to a close, I would like to take a few moments to look back over the Hawthorn trees which I have been observing throughout the year as part of The Tree Year project. Inspired by the UN’s announcement that 2011 would be the International Year of Forests it encouraged people to pick a tree to observe closely for one year and record some of their findings in whatever way seemed appropriate to them.

I followed these trees which sit atop the Sussex Downs from Winter to Summer and back again, observing not only their individual transformations, but the way they have been shaped by their landscape and by the myriad influences of humans and nature.

For many years I have appreciated the Hawthorn as a fantastic source of medicine and food, not just for humans but for wildlife as well. This project gave me the opportunity to learn more about some of its other facets however and the more I learnt, the more I appreciated its story as that of a true survivor. It thrives in many environments, from cities and gardens to woodland edges, hedgerows and open grassland and it flourishes where other trees could not. The Downs themselves would once have been covered in woodland in all but the most exposed sites but centuries of animal grazing have ensured the trees have not returned. Only the hardiest survive atop these windswept and rain blasted escarpments with their shallow, chalky soil. And they are mainly gorse and hawthorn.

Sheep grazing the Downs prevent the return of natural woodland in more sheltered spots.

Here in the UK, the eighteenth and nineteenth centuries saw the privatisation of huge amounts of open fields and common land and the removal of  access rights of local people through the Inclosure Acts. This saw the planting of miles of Hawthorn hedging throughout the country as hawthorn grows quickly and densely and has sharp thorns – the perfect way to keep people out. This rapid growth gave rise to one of Hawthorn’s old common names, Quickthorn. I often think that perhaps one of the only good things to come out of such a travesty was the Hawthorn hedges which are now such a distinctive and cherished part of our countryside and support such a wide variety of wildlife.

The hawthorn is home to approximately 150 different insects and provides food and shelter for many birds. Blackbirds, greenfinches, yellowhammers, robins and wrens all make use of it along with migrant birds like redwings and fieldfares. They spread seed through their droppings making this a mutually beneficial arrangement. Small mammals like voles and wood mice also eat the fallen berries and seek shelter amongst the dense growth of hawthorn branches.

Whilst I love the hedges, Hawthorns are by far the most beautiful when allowed to grow into their full splendour as small trees. They will grow well in most soil types, though they need some sun, as their root system is not too extensive and doesn’t require large amounts of nutrients. They are often seen standing alone on hilltops, each one a unique individual having been shaped by natural forces. In folk mythology it was thought that these lone Hawthorns were inhabited by faeries and Hawthorn is still considered one of the faery trees to this day.

New leaf buds forming in early spring.

It is used as a rootstock for grafting pears and medlars and the wood was apparently one of those preferred by the Druids for making runes. A fascinating fact (which I am sure you will all find very useful) is that some myths claim hawthorn wood to be the best for staking vampires! I wonder if this refers to the long association with qualities of protection, part of which must come from all the many species it shelters and provides uses for.

Unfurling spring leaves - delicious in salads.

It is a tree that looks beautiful in each of its manifestations throughout the changing seasons. The small buds emerging early in the year give way to tender green leaves which are delicious in salads before they toughen up later in the year.

The blossom has equally fantastic medicinal properties as the berries and the two preparations are often used together by herbalists. You can read my accounts of some of the medicinal benefits of Hawthorn here and here.

Blossom buds.

One of the most beautiful sights of spring.

The blossom can be used to make teas, tinctures, herbal honeys, elixirs, flower remedies or to sprinkle on salads. Some people find the smell offensive but others, including myself, find its sweet headiness quite pleasant.

The oldest Hawthorn in the country is in a village in Norfolk and is thought to be about 700 years old! I would very much like to take a little trip to visit it this coming year. There is said to be one more than twice as old again in France, though apparently this hasn’t been verified.

Summer green glory.

The summer hawthorn is all green fullness and abundance. I often wonder how the leaves stay on in such windy conditions!

After the blossom dies back, small green berries begin to form which ripen into the wonderful red fruits we so associate with late summer and autumn. These can be made into all sorts of delicious syrups and elixirs as well as being used for tinctures and decoctions. You can read about my Hawthorn syrup here.

Early blushing berries.

Autumn harvest for wildlife (including herbalists!)

Hawthorn has a use for every season; food, medicine and wildlife habitat, it also keeps us warm in the winter months as its hard, dense wood burns hot without being too smoky.

The latin name, Crataegus, comes from the Greek word for strong. Whilst this is thought to reflect the qualities of the wood, I suspect it may actually refer to the nature of the tree itself which is resilient, tough, hardy and above all abundant and unfailingly generous.

Like many of the plants we consider weeds and many of our wilier animal friends like crows and foxes, the hawthorn has only survived and flourished in a changing habitat due to its ability to adapt.

I look forward to many more years of knowing, appreciating and working with this remarkable plant.

How To Make Creams Part III – With Emulsifying Wax

It’s time for the next instalment of our cream making recipes, this one using emulsifying wax.

Emulsifying wax can be made from either vegetable wax or petroleum wax mixed with a detergent, so do ensure that you know which you are getting. I always use the vegetable derived one which is what most herbal suppliers will be selling. It comes as a flaky white solid which melts at fairly low temperatures and helps to thicken and emulsify fats and waters to make a cream. You will see from the recipe that this cream includes a much higher proportion of water compared to the last one I posted about, enabling you to make a cream that is not quite so rich and sinks in easily.

Here in the UK many herbal suppliers sell emulsifying wax including Baldwins here, Neal’s Yard here, Woodland herbs here and Aromantic here. All these will ship internationally but I’m sure most countries will have their own suppliers.

Pros to this cream include that it is simple and potentially quite cheap to make, it doesn’t involve any special equipment, just a few bowls and a whisk, and it is more stable than the cream without emulsifiers which can tend to sweat when exposed to temperature fluctuations.

Cons are that it is not completely natural and can sometimes tend to leave a slight residue behind when massaged into the skin.

This recipe will make about about half the quantity of the last one incase you didn’t want to experiment with quite such a large amount.

Ingredients:

Waters:
200ml of spring water, floral water or herbal tea.

Oils and Waxes:
20g emulsifying wax
10g beeswax
50ml herbal infused oil or plain base oil

Extras
2.5ml vitamin E
1 ml essential oils

Method:
First melt the beeswax and emulsifying wax in a bain marie or double boiler adding the oil and waiting until it is all completely melted. Whilst that is happening place the waters in another pan and heat until fairly hot but not boiling. When both are ready turn the oils off the heat and place the waters in a heat proof jug and begin to pour very slowly into the oil mixture whisking vigorously as you go.

Keep pouring and whisking until all the waters are incorporated into the oils. As they are still hot they will have a thin texture, a bit like milk.

Keep whisking until it starts to thicken, then add in your vitamin E and essential oils.

It should end up fairly firm and deliciously creamy, by which time your arms will be ready to fall off!

Spoon into jars, swirl the top and that’s all there is to it!

For my thoughts on using preservatives see the previous two instalments of this series.

 

How To Make Creams Part II – Without Emulsifiers

This is my absolute favourite cream recipe. It’s rich, it’s luscious, it leaves my skin silky smooth and it can be adapted in numerous ways. Though it has a higher oil content than creams which use emulsifiers and can therefore feel quite oily when applied, my experience is that it sinks in really well, especially when applied to damp skin and doesn’t leave any residue.

In some ways it is the most simple of the recipes and certainly the most natural as it uses no emulsifiers (except a little beeswax) and no synthetic preservatives. In other ways it is the most complicated as it requires waters and oils to mix and can take a few tries to get just right, though if you follow these instructions and use good quality ingredients it should turn out well first time.

Other pros include the fact that it is almost edible so fits with that old saying, ‘you shouldn’t put anything on your skin that you wouldn’t put in your mouth.’ The high oil content makes it great for dry skins or skin conditions – it’s the recipe I used to make my calendula and chamomile cream which you can see here and also this wonderfully protective and strengthening hand cream here. You only need to use a tiny amount so it lasts for ages and it has a lovely look and feel to it.

Cons are that it can be more expensive to make than many other creams which have a high amount of water and little infused oil or butters and it will not last indefinitely as it has no preservative. Also it can be too rich for some people who like very light creams or have oily skins. Finally this recipe requires a fairly decent blender, it doesn’t have to be top of the range but if it’s a very cheap one you may find it hard to keep the motor running for long and have to add small amounts of water at a time, turning the blender off in between which can increase the chances of it separating.

N.B. Being in Europe I do my measurements in grams rather than ounces. I hope that is not a problem for those in the US, there are online conversion charts or if that is confusing let me know and I will attempt to convert it myself for you.

Ingredients: (variations in brackets)

Waters
250ml Herbal infusion or floral water (or 200 ml waters with 50ml aloe vera juice)
1 tsp vegetable glycerine

Oils
175ml herbal infused oil (or plain base oil)
75g Coconut oil (or a mixture of coconut and cacao)
25g beeswax

Extras
5ml vitamin E
2.5ml Essential oil

Method:

Melt your beeswax and butters in a bain marie or double boiler, then add the liquid oils and allow to become completely liquified, like so.

Melted oils in a bain marie

Pour these oils into your blender and allow to cool.

Whilst that is happening mix together the waters. You can use just floral water but the glycerine does add an extra silkiness. Aloe vera is great to add for sensitive skins or use herbal tea cooled to room temperature (make it double strength) for additional therapeutic value.

After a short while, depending how warm your room is, the oils should turn from this…

In the bottom of the blender

To this…

Butters and oils starting to cool

Like in the picture below, it will appear to be setting but when you move the jug you see that it is still liquid though much thicker than when you first poured it in. Don’t let it over solidify, though there may be a small amount on the sides that is set. If so just get a small spatula or wooden chopstick and scrape it down – don’t worry if it looks a bit lumpy at this stage.

Opaque but still fluid

Now turn the blender on to a lowish speed and start to pour the waters in in a slow trickle. If the blender gets stuck turn it off, scrap the sides down with a spatula and turn it back on again adding a bit more of the water part at a time till the full amount is incorporated. After which the cream should look like this.

Mix in the vitamin E and essential oils of choice by hand and pour into suitable jars.

Thick but just about pourable!

Spoon the last bits in then use a chopstick to swirl the top so it looks like the icing on a cupcake.

Almost edible!

This cream contains no preservatives but should still last three months. If you live in a warmer climate it would be advisable to store it in the fridge. Actually I have never had mine go off and I’ve kept jars for at least 6 months but I wouldn’t want to make any promises.

You could add a synthetic preservative if you wanted to ensure they lasted longer. At the moment I have only given these to friends and family and a few clients who I know understand that they are all natural and may go off at some point. If I ever get round to setting up that etsy shop and selling them to folks that I don’t know personally, I may have to reassess this question. I would say if you are just making them for gifts or selling to people you know, then keep them lovely and all natural.

How To Make Creams Part I – Intro and Ingredients

With the weather staying mild so late this year, Christmas has snuck up on me before I am ready for it and I realise now, with just three weeks to go, that it’s time to get into action.

Since beginning this blog, the topic I have been questioned about more than any other is how to make creams. Unlike simple salves and balms  cream making can be notoriously tricky as it requires mixing together oils and waters which naturally want to separate. There are a number of ways to achieve a nice cream with a good consistency and, over the next couple of weeks, I’ll be posting the main recipes I have used, hopefully in time for you to make some for your own Christmas presents too.

In this post I want to introduce some of the ingredients which can be used in cream making to enable you to adapt the recipes more to your own specifications. There are so many different base oils, herbs, essential oils etc. that its impossible to cover them all here, but I’ll include the main ones I have found useful after much experimentation. If you have any questions or want anything clarifying then do ask in the comments section and I will try to answer if I am able.

The three recipes I will post are:
A simple cream involving no emulsifier – my own variation on Rosemary Gladstar’s classic.
A cream using emulsifying wax – as seems to be most popular in herbal recipe books.
A cream with VE and MF emulsifiers – as used by many UK herbalists and popularised by Aromatic in their courses.

In my experience, different recipes work better for different people. I’m a firm fan of the first but others I have met prefer to use emulsifying wax. It’s all down to personal preference as some like a richer cream whilst others like something lighter with a higher water content. If your cream is for therapeutic use then you need to consider whether the condition you are treating is dry, flaky and in need of protection, in which case a richer cream with a higher oil content is preferable, or whether it is red, itchy, weeping  and hot, in which case a lighter cream with a higher water content and cooling, astringent oils will have better results.

Ingredients used in Creams include the following:

Base oils and herbal infused oils – Base oils are usually vegetable oils, pressed from nuts, seeds, kernels and other fatty parts of fruits and vegetables. Things to be aware of when choosing base oils include the consistency and smell. Some oils are rich and moisturising and good for drier skins like avocado, hemp, macadamia, argan and rosehip. Often you would only use these in a smaller percentage along with a lighter oil like almond or apricot. Oils like rosehip, hemp and macadamia can have quite a strong aroma, especially if they’re high quality and unrefined so factor this into your recipe and don’t use too much. Lighter oils that are good for oiler skins include hazelnut, grapeseed and jojoba. Sensitive skins respond well to apricot oil. As this topic is something of a vast one, I will dedicate a post to exploring some different base oils in further detail soon. Be aware that some wonderfully nutritious skin oils like borage and evening primrose have a very short shelf life, around 6 months, so ensure you get them from a good supplier and store them in the fridge. Never buy oils that smell rancid and be aware of using nut oils on those with allergies. Herbal infused oils are simply vegetable oils infused with herbs. You can read my post on how to make them here.

Solid oils and butters – These include cacao butter, coconut oil, avocado butter, mango butter and shea butter and they are rich and moisturising as well as adding body to a cream. For a lighter effect which sinks in to the skin easily use coconut, or for a rich, nourishing hand cream opt for shea. Cacao is nice in both body and face creams and, if you get it food grade, it lends a delicious chocolatey aroma to your finished product.  Somewhere between a liquid oil and beeswax or plant waxes in consistency, fats will partly absorb into the skin but will leave something of a protective film behind.

Beeswax and plant waxes – These thicken and add body to creams and also help a little with emulsification. They are not well absorbed into the skin creating a protective barrier that helps it maintain its own moisture and keeps it hydrated, especially during these wintery months with their high winds.

Waters – These include spring water, floral waters, herbal teas and aloe vera. You can vary them endlessly to suit your purpose. If you are making a plain base cream try using just spring water or if it’s a luxury face cream then use rose floral water. If you want a soothing cream with anti-inflammatory properties then try a strong tea of chamomile and calendula.

Vegetable Glycerine – Glycerine is a sweet, syrupy, clear liquid that helps draw moisture to the surface of the skin. In very dry climates it can apparently take the moisture from deeper layers of skin so best to avoid using it, but if you live in the damp UK, it can be a nice addition and improve the consistency of your creams.

Tinctures – A small proportion of a suitable herbal tincture will add therapeutic value as well as helping to preserve your cream. Try calendula in a soothing cream, comfrey in a bruise healing cream or yarrow in an anti-inflammatory cream. Do beware though that alcohol can irritate sensitive skins.

Essential Oils – The volatile oil content of the plant is distilled, pressed or extracted with solvents leaving a highly concentrated and powerfully aromatic liquid that can be used for strong therapeutic benefits or simply to make the product smell delicious.

Emulsifiers – These help the water and oil parts of a cream to mix and leave a homogenous finish. Common ones include emulsifying wax, vegetal and VE/MF emulsifiers all derived from vegetable sources, albeit after some intense processing! Another commonly used and readily available emulsifier is borax, though I have heard mixed reports of its safety and prefer not to use it myself.

Vitamins and minerals – These can be added to creams and usually come as a powder or in liquid form. Vitamins A, C and E are the ones most commonly used as they are good anti-oxidants and can help prevent oils going rancid.  Sometimes minerals like zinc are added to sun creams to create a barrier against the suns rays.

Natural preservatives – These include rosemary extract and grapeseed extract. Both are powerful anti-oxidants that can increase the shelf life of creams. They also have some anti-bacterial action but many say it is not powerful enough for products sold commercially.

Synthetic preservatives - If you are only making creams for friends and family you have no need to go down this route but if you are making creams to sell you may need to add a synthetic preservative which will protect against moulds, yeasts, bacteria etc. Though there is conflicting evidence as to whether all types are carcinogenic, I would avoid parabens altogether myself. The safest ones seem to be Preservative 12 and Preservative Eco, both sold by Aromantic. I often avoid using these where possible but for creams with a high water content they are necessary if you want your product to last longer than a couple of months in the fridge.

I will post the first recipe in the next couple of days so check back soon.

Zen Kitty Speaks – Pain and Suffering

Zen Kitties know there is a big difference between pain and suffering.

Pain may be unavoidable in life as we will all experience discomfort, sickness, losses and accidents at some point. Much as we try, we cannot control every facet of our existence at all times.

BRAMBLE!!!!!!!

What we can control however is how much of this pain we turn into suffering. Suffering is what happens when our mind takes hold of the pain we experience and turns it over and over, creating anxiety, restlessness, turmoil, insomnia, depression and any number of other ills.

The Zen mind allows everything to be just as it is. Even in experiencing pain we are free because we allow it to come and go without struggle.

Then we can get back to the much more important business of chilling out.

Early Winter Sun

Despite the warmer weather we are merely days from December and, even if the temperature is mild, the low winter sun orientates me at the change of season. I love to go out walking on days like these when the sun gleams through the leaves and even the dead stems of roadside plants are lit up with beauty.

The juxtaposition of vibrantly green grass, golden leaves and bare grey/brown branches against a bright blue sky makes for a starkness that is at once deathly and vibrantly alive.

The Burdock seeds catch on my coat and ensure I slow down enough to appreciate their perfect form and subtle beauty. Can you see all the little hooks they use to ensure they are carried near and far? Look a little closer…

Rosehips still bedeck the hedgerows with little flashes of colour whilst Hawthorns are now browning and becoming dull. Their sinewy branches and great thorns look somehow prehistoric and wild as the leaves die back and expose them fully in all their savage beauty.

One of the plants that catches my eye most at this time of year is the wonderfully witchy Black Bryony which winds and twines amongst the branches of other plants. She dangles temptingly juicy red berries like little Christmas ornaments draped through the trees, just ready to seduce the unwary passer by into an eternal sleep. Though it was once used sparingly in herbal medicine, the whole plant is highly poisonous. Maude Grieve tells us, “Death in most painful form is the result of an overdose, while the effect of a small quantity, varying not with the age only, but according to the idiosyncrasies of the patient, leaves little room for determining the limit between safety and destruction.”

And on the subject of Christmas decorations. It’s almost time to hang some mistletoe in our house, just to ensure a maximum number of kisses throughout the month of December!