If you tend to have cold feet, especially in the winter, then this lotion bar was created just for you!
Coconut oil is first infused with two kitchen spices – ginger and cayenne powder – that promote warmth and circulation, plus calendula flowers are added for their skin-soothing properties.
The infused oil is then mixed with shea butter and beeswax to form a solid bar that can be rubbed over cold feet. The heat from your skin will melt the surface of the bar just enough to leave a balm-like layer behind on your skin. Follow with a pair of socks to keep your feet toasty warm.
This lotion bar might also be helpful on arthritic joints, but be sure to keep away from sensitive areas and don’t rub in your eyes as it will sting. If you have neuropathy or diabetes, check with your health care provider before use.
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- 1⁄4 cup (52 g) melted coconut oil
- 1 tsp ground ginger
- 1 tsp ground cayenne powder
- 5 to 6 dried calendula flowers (optional)
- 1⁄4 cup (55 g) shea or mango butter
- 1⁄4 cup (29 g) packed beeswax pastilles
- 35 drops sweet orange essential oil (optional)
- 6 drops cinnamon leaf essential oil (optional)
Yield: 3 (1.5 oz) lotion bars
Directions to Make
Pour the coconut oil into a small half-pint (250-ml) canning jar. Add the
ground ginger, cayenne, and calendula, if using. Stir well.
To infuse the oil, set the jar down into a saucepan containing a few inches of water and warm it over low heat for an hour or two.
Strain the finished oil through a fine mesh sieve into a new jar, leaving behind the layer of oily powder behind in the jar. You may have to strain a second or third time, to get most of the herb speckles strained out of the oil.
Add the shea butter and beeswax to the infused coconut oil and return the jar to the water-filled saucepan that was used to infuse the oil. Heat over a
medium-low burner until the beeswax melts, 30 to 40 minutes.
Remove the melted mixture from the heat and cool for 10 minutes. Stir
in the essential oils, if using, and pour into molds.
Place the molds in the refrigerator for 30 to 45 minutes, or until the bars can easily be removed.
Store in tins or jars. Shelf life is at least 6 to 9 months, if stored in a
cool location, out of direct sunlight.
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