How to Make Eastern Red Cedar Body Lotion
What you need:
1 cup Unrefined Shea Butter
1 cup Argan Oil or Coconut Oil
2 tablespoons Vitamin E (if using Coconut Oil. Leave out Vitamin E if using Argan Oil, which naturally has it)
2 tablespoons Vegetable Glycerin/Vegetable Oil
3mL Eastern Red Cedar Essential Oil (can order this online, or extract it using the bark of the tree!)
Red Eyeshadow (optional. Solely for color)
Mason Jar or PET Plastic Container
Instructions (makes 20oz of lotion)
1. Blend the shea butter, argan/coconut oil, vitamin E(if using), and vegetable glycerin/oil in a blender until smooth.
2. Add the essential oil until reaching preferential scent potency. Blend lightly.
To make the essential oil from scratch, take some bark from the tree and shave it into small peels using a potato peeler.
Rinse and strain the shavings under water to remove of dirt. Dry the bark (this could take a few days).
Place the dried bark in a pot of water. The water should cover an inch above the layer of the bark. Let simmer on low heat for 4-6 hours. The fat/oil layer will develop on top of the water.
Let the liquid cool to room temperature before placing the pot in the fridge overnight. The top layer of oil should congeal.
Skim the oil/fat layer with a ladle, and transfer to a separate pot on low heat. Try not to pick up any bark water remnants underneath. Once the fat is liquified completely, pour through a coffee filter/cheesecloth and funnel into a bottle to remove any impurities. Be sure to cap the bottle, so as not to oxidize the essential oil.
Store the oil at room temperature, capped, in a dark place!
3. Add red eyeshadow until reaching a desired color (optional). Blend, then pour into your PET-plastic or mason jar container!
Juniper Berry “Tree Bark” Cookie Recipe
By: Selma Abouneameh
Adapted from: https://www.theflavorbender.com/juniper-berry-spiced-chocolate-hazelnut-cookies
2 tsp whole juniper berries
2 sticks unsalted butter
1 cup brown sugar
½ tsp kosher salt
2 tsp vanilla extract
1 ½ cup flower
1 cup cocoa powder
½ cup chopped hazelnuts
¼ cup Ghiradelli milk chocolate chips
1 cup raw cane sugar
1. Toast juniper berries in a dry pan on medium heat for 5 minutes or until the berries start to give off a pine-scented aroma.
2. Remove from heat and allow the berries to cool. Once cooled, grind the berries into a fine powder using a mortar-and-pestle
3. Cream together butter, brown sugar, kosher salt, vanilla extract, and juniper berry powder. You can do this by hand or by using a stand mixer.
4. Sift flour and cocoa powder into the bowl. Sift small amounts of each at a time. You don’t want the batter to be too dry. Sift in enough dry ingredients until the dough no longer sticks to your hands/the attachment of the stand mixer.
5. Add chopped hazelnuts and milk chocolate chips and mix until well combined
6. Divide the dough in half and roll each section of the dough into a 1 ½ - 2 in diameter cookie log. Cover with plastic wrap and put in the fridge to cool for 2 hours
1. Preheat oven to 325 degreed farenheit
2. Line a baking sheet with parchment paper
3. Put the raw cane sugar on a flat plate
4. Unroll the dough logs and roll in the cane sugar. This is what creates the “bark-like” crust on the outside of the cookie.
5. Use a sharp knife to cut the cookie dough into 1cm thick slices. This will be difficult and the cookies may not maintain their shape. After you cut each cookie, be sure to mold it back into a circular shape. You can roll the edges of the cookie in the raw cane sugar again if needed.
6. Place individual cookies on the baking sheet and bake for 13-15 minutes.
7. Take cookies out of the oven, let them cool, and enjoy!