Chocolate Mousse From Head to Toe

The cool weather is thankfully returning to our little corner of Gaia. After 6 months of a record long, record hot summer, that melted all it could, ALOF can now safely resume shipping our wildly popular Whipped Shea Butter Chocolate Body Mousse!

This all natural, richly decadent, non-greasy skin food includes the finest Fair Trade Unrefined Shea Butter, Raw Organic Cocoa Butter, Fresh Pressed Local Red Raspberry Seed Oil & French Cocoa Absolute.

A little goes a long way and this combination is particularly fabulous for keeping healthy skin moisturized and get dry, cracked skin rejuvenated. It can also be used as a moisturizing hair pomade and deep conditioner.

Click here to order now!

Scented Jack O'Lanterns and Spicy Squash

As we count down the days and nights to All Hallows Eve I am happy to share one of my favorite annual "scentual" seasonal crafts!

Scented Jack O'Lanterns & Spicy Squash:

My Jack O'Lanterns not only look seasonal, but smell seasonal too! Having a pleasant, warm and luscious scented jack-o-lantern is easier than making pumpkin pie! This is also applicable for any kind of squash or melon you may be using as a Jack O'Lantern, not just pumpkins.

First I have to say that I have learned not to cut the TOP out of the
pumpkin to carve a Jack O'Lantern ... cut the pumpkin open from the
BOTTOM of what will be your face area and then you will never have the
top cave in from decay and they last longer .... I personally love the Jack
O'Lanterns with the stem as the nose :)

that being said ......

Simply score the inside top or cap of your pumpkin with a knife and then
rub the inside top portion of the pumpkin with a mixture of vegetable oil (any kind), pumpkin pie spice blend and a blend of essential oils - I like to use allspice, cinnamon, clove, ginger and nutmeg.

As the candle warms the inside of your pumpkin it'll release the aroma.
I am thinking of making a clove and may chang (litsea) scented pumpkin to repel the tricking not treating mosquitoes here in my part of TX.

Organic Olive Oil Liquid Castile Soap

Traditional Castile Soap is compromised of 100% olive oil.

Since there is no regulation of the term "Castile Soap" an item using that name can contain just about anything. I've seen some many modern versions of "Castile Soap" that either contain a simple majority of olive oil in their formula, only just a smidgen of olive in their recipe or in some cases even, they use no olive oil at all in the soap!

Our 100% Olive Oil Liquid Castile Soap is ONLY 100% KOH saponified Olive Oil and distilled water to liquefy it - nothing else! Pure and mild!
Click here to order

 

NEW ~ Baby Luxe Olive Oil Liquid Castile Soap!

Baby Luxe - Mild bubbles for all ages!

Contains ONLY Organic Saponified Calendula Petal Infused Extra Virgin Olive Oil, Organic White Rose Water and a Hint of Organic Roman Chamomile Essential Oil!

8 fl oz in a stylish pump bottle - only $7.95 each
16 oz in a stylish pump bottle - only $10.95 each

Click here to order

 

Green Zesty Moon Soap

Diana declared it party night

Under the bright lit moon

Around the pond

Danced Nymphs and Muse

The Faeries sang

A zesty groove


Zing and zest need not always be sunny to be bright, they can cast a luminescent green glow! Green Zesty Moon Soap was created to capture the bubbly enjoyment of inspiration, even during the night!

Pure oils of Lemongrass and Kaffir Lime Leaf are blended into a handmade silky & creamy Castile soap base which includes oils of Olive, Virgin Coconut, Fair Trade Non Plantation Palm, Virgin Hemp Seed, Virgin Fair Trade Shea Butter, with a bit of real Tussah Wild Peace Silk (as always, no silk moths were harmed!!! :)

Click here to order

 

Soothing Drops of Sunshine

Two of my favorite soothing and "sunny" scents are from the expressed rinds of bergamot and lime. I add just few drops of each added the wash rag with some castile liquid soap and it refreshes whatever room in the house I am cleaning and imbues a fabulous feeling in any room!

Lime

SALE! Olive Oil Liquid Soap

Bourbon barbecue sauce

• 1 Tablespoon Olive Oil
• 2 Cups Chopped Yellow or White Onions
• 2 Bunches Scallions, chopped
• 1 Head of Garlic, crushed and chopped
• 2 Cups (packed) Brown Sugar, Rapadura or Jaggery
  
• 12 oz (2 small cans) Tomato Paste
• 1 Cup Ketchup (homemade or store bought)
  
• 1 Cup Dijon Mustard
• 1 Cup Water
• 1/2 Cup Worcestershire Sauce
• 1/2 Cup Raw Apple Cider Vinegar
• 1/2 Cup Apple Juice
• 1 Tablespoon Cumin Powder OR
  2-3 drops Cumin Essential Oil
  
• 1 1/2 Cups Bourbon Whiskey
• Sea Salt & Black Pepper to taste
  

spice rub

• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 1 tablespoon dry mustard
• 1 tablespoon coarse sea salt
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons ground cardamom
• 1 1/2 teaspoons ground cinnamon

Cherry Rose Agave Ice Cream

It is STILL 100 degrees outside and this time cherries are on sale. The freezer is once again in dire need of homemade ice cream.. so I'm on it!

I decided to use the same basic eggless recipe as I did with the Blueberry Lavender Ice Cream. It involves a lot less time near a hot stove on a scorching day and is overall easier than the custard method.

Deep red bing cherries create a lovely rose color ice cream, which inspired me this time to add rose as a flavoring. Another change is the use of agave nectar as the sweetener. Honey is lovely but has a very distinct flavor of its own and I wasn't wanting its strong presence. Agave is a far more inert sweetener and my goal was to bring out the full bang of the Bing Cherries and June Rose (sounds like a couple of 1940's Hollywood starlets ;)

1 & 1/2 Cup Bing Cherries, pitted and rinsed
1/2 Cup Organic Genuine Agave Nectar
1/4 Cup Rose Hydrosol a.k.a Rosewater
6-8 Drops of cane alcohol based Vanilla Absolute
3 Cups Half-and-Half

In a medium size heavy bottom saucepan, bring cherries, agave, and half of the Rosewater to a boil over medium-high heat. Reduce to a simmer and cook for about 2-3 minutes while stirring until the cherries soften slightly and begin to bleed their color into the syrup. Remove from heat. Blend with a stick blender until pureed. Using a sieve, strain into a bowl, pressing the cherry skins to release all the liquid. Refrigerate for several minutes until lightly chilled. Add the drops of Vanilla Absolute, then stir in the half-and-half and the remaining Rosewater . Pour mixture into an ice cream maker (1 1/2-qt. or larger capacity). Freeze according to manufacturer's directions until firm enough to scoop. Enjoy!

Note - The mashed cherry skins can either be added back to the ice cream mixture before freezing for additional flavor and texture or can be left aside, placed on waxed paper, flattened and dried to make fruit leather :)

Naked For Summer

Summer Solstice has arrived! It has been so hot in our neck of the woods that our soap bars refuses to get wrapped and have decided to go naked for the season.
These sexy seasonal scents are going on special: Buy 3 bars get 1 free!

Inventory Time

**ALOF IS CLOSED FOR SUMMER INVENTORY & WEB MAINTENANCE JUNE 21 - JULY 4, 2011 . **
All pending and back orders will be shipped during that time, and all new orders will be shipped beginning July 5th. Also at that time new specials and freebie offers will be announced! Thank you! Summer Blessings to all!

Blueberry Lavender Honey Ice Cream

It is 100 degrees outside and blueberries are on sale. To me that sounds like an invitation to make homemade ice cream.

Blueberries make a lovely lavender color ice cream, which inspired me to add lavender as a flavoring. Then I chose to use honey in this recipe because flavor wise lavender and honey compliment each other very well; to the point where the hint of lavender in this recipe is more a slight amplification of the wildflower flavor of the honey itself rather than a particularly distinct or powerful flavor of its own. I certainly didn't want anything to overshadow the flavor of fresh blueberries present at the party!

1 & 1/2 Cup Blueberries, rinsed
3/4 Cup local raw Honey
1/4 Cup Water
1 Pinch of pesticide free Lavender Blossoms
1/4 Teaspoon ground Cinnamon
1/8 Teaspoon ground dried Ginger
3-4 Drops of Lavender Essential Oil
3-4 Drops of cane alcohol based Vanilla Absolute
3 Cups half-and-half

In a medium size heavy bottom saucepan, bring blueberries, honey, and water to a boil over medium-high heat. Cook for about 4 to 5 minutes while stirring until the berries begin to pop. Remove from heat. Add dried lavender, cinnamon & ginger. Blend with a stick blender until pureed. Using a sieve, strain into a bowl, pressing the berry skins to release all the liquid. Refrigerate for several minutes until lightly chilled. Add the drops of Lavender Essential Oil and Vanilla Absolute, then stir in the half-and-half. Pour mixture into an ice cream maker (1 1/2-qt. or larger capacity). Freeze according to manufacturer's directions until firm enough to scoop. Enjoy!

Note - The mashed berry skins can be placed flat on waxed paper, flattened and dried to make fruit leather :)

Optional - Like a lot of flavor with an exotic flair? Add 1-2 drops of Cardamom Essential Oil to this recipe!