DIY: Homemade Deodorant

After commenting recently about my love for the homemade deodorant that I use, I thought I would share the recipe for anyone that might be interested.  Making my own deodorant came about because despite years of trying, I have never found a  natural deodorant that I really liked.  (I started using natural deodorants because I am not particularly a fan of many of the ingredients found in regular deodorant/antiperspirants, including aluminum compounds).

I can not remember how I first learned that you can make your own all-natural and healthy deodorant but once I realized I could do it, do it I did.  After a great deal of research on recipes (because there are lots of recipes out there), what I found was that despite those numerous recipes, in the end, the base ingredients tended to be a combination of coconut oil, baking soda and cornstarch or arrowroot powder. And often, there was some type of additional moisturizer (e.g. shea butter, cocoa butter or vitamin E) and the use of essential oils for scent.

The recipe I use is what I like and what works amazingly for me.  After having looked at lots of recipes, having researched the ingredients and after having read lots of reviews, I decided on the following recipe based on the one here.  I love this stuff so much that, seriously, I have no plans on ever going back to the stuff you buy in stores, natural or not.

While some of the ingredients in the recipe can be a bit costly, they last a long time.  I am still on the same container of shea butter and coconut oil that I purchased for my first batch and I am now on my fourth batch.  And since each batch lasts a couple of months, I think it ends up to be totally worth it.

Homemade Deodorant
2 TBSP unrefined coconut oil
2 TBSP baking soda
2 TBSP arrowroot powder*  (can use talc-free cornstarch)
1 1/2 -2 TBSP of shea butter
2-3 drops of tea tree oil*  (or other essential oil but make sure it is one that doesn’t irritate your skin or allergies)

1.  Create a double broiler.  I used a stainless steel bowl over a medium-sized saucepan.  Add a little water to the saucepan and put the bowl on top (make sure the bowl is bigger than the opening of the saucepan).  Turn the burner on to medium-high heat.

2.  Add the coconut oil and melt.  Then add the shea butter and let it melt.

3.  Pour the melted oils into a small container.  Add the arrowroot powder and the baking soda.  Stir to incorporate.  Then add a few drops of essential oil.  I use tea tree oil because I like the smell, because it does not irritate my skin and because it creates a great scent when combined with shea butter.  Side note: Tea tree oil is also a natural anti-septic and anti-fungal.

4.   Place in a container for storage.  I use a small-sized mason jar but you can use any type of small glass container.

5.  Place in the refrigerator for several hours until it sets.  It will get very hard at this point.  But it will soften once it comes to room temperature.  The final texture for me is kind of like a thick lotion and I like that.  (FYI: Some recipes I have seen result in a texture that is more firm than the one I use).  Once it comes to room temperature, it is ready to use. :)

If you have any questions or want more details, feel free to leave a comment or you can email me at violetsandcardamom@gmail.com.

Cherry and Meyer Lemon Mini Pie Bundles

There is no dessert I love more than pie.  I would pick a fruit pie over any other dessert any day of the week.  These little pie bundles are a dessert I like to make because they are simple and they are perfect for making individual portions.  They are also very versatile because you can fill them with whatever pie filling you like.   Additionally, you can freeze them prior to baking so that you can have them ready for another day.   And if you use pre-made dough, these little bundles will be ready even faster!  Normally, I like to make these with pie dough I made from scratch but because I did not have much time to get this dessert together this time, the pre-made dough worked quite well.

And, yes, that is a side of homemade whipped cream you see there next to my pie.  I know, it is a lot of whipped cream but it was a special treat and it was homemade so…I splurged.  Ice cream would be really good here too…a little “bundle à la mode.”  :)

P.S.  The images are courtesy of Instagram.  My computer crashed so I have been using another computer which is very old and barely works and which will not read the images from my camera, hence the use of my iPhone.   Hopefully the pictures are okay.  At least, I think, they get the point across.

Cherry and Meyer Lemon Mini Pie Bundles

3 cups of frozen or fresh cherries
juice of 1/2 Meyer lemon
zest of 1 Meyer lemon
1-2 tsp of sugar
1 pre-made pie crust (or you can always make your own from scratch)
8 oz heavy whipping cream
1 tsp vanilla
2 TBSP confectioner’s sugar (a.k.a. powdered sugar), sifted

1. Defrost your pie crust if you are using a frozen pie crust.  (Let it defrost at room temperature for about 2 hours).   Set oven to 350 degrees.

2.  Simmer your cherries over medium heat with the lemon juice and sugar until the juices get thick (into a syrup-like texture).  Then add in the lemon zest.

3.  Cut your dough into “squares” approximately 4-6 inches by 4-6 inches (or smaller if you like).

4.  Fill each “square” with some of your fruit mixture. Then fold up the corners to make a little bundle.  You can squeeze some of the dough together to help seal the filling in, in order to prevent the juices from dripping out (although the juices will still  probably leak a little bit).

5.  Bake on a sheet of parchment paper or on a greased pan for 35-45 minutes, or until the bundles are golden brown.

6.  Make the whipped cream. All you need to do is place your glass or metal mixing bowl in the freezer for 15 minutes or more.  Then pour the heavy whipping cream, vanilla and confectioner’s sugar into the cold bowl.  Beat the mixture with a mixer for approximately three minutes or until the whipped cream creates stiff peaks.  (P.S. Once you taste the homemade whipped cream, you will never want the canned stuff again!)

7.  Top your pie bundles with some whipped cream.  Serve and enjoy!

“When you die, if you get a choice between going to regular heaven or pie heaven, choose pie heaven. It might be a trick, but if it’s not, mmmmmmmm, boy.”  ~ Jack Handy (comedy writer)