I Made Body Cream

2 parts melted coconut oil 1 part EVOO

I have sensitive skin. From an early age I preferred my lotions straight up  starting with  baby oil and Vaseline.  I progressed to spray on Pam in my high school years (I loved  the aerosol application) and then graduated into a life long relationship with olive oil.  During my pregnancy I was a big fan of  the cocoa butter stick which I would melt during bathing. A few years ago I was led to coconut oil. It’s great in the  the hottest of summers because it melts, but as a rule it’s a solid block of saturated fat. And guess who loves it? Dr Mercola of course. He mentioned it was good for callouses  so  I’ve been using it on my hooves for a while with soft results. The problem is it eventually grows a fuzzy black mold  from cross contamination which grosses me out, but just a little.  I rinse the mold off and proceed.  Then I got to thinking… emulsify.

This is the result of 2 parts melted coconut oil emulsified with 1 part extra virgin olive oil.  I imagine with the addition of some coconut milk Kaya Toast would be the obvious direction.   It”ll  keep you soft. And it takes away the dry skin itch, very soothing and smells good too. It’s a nice spreadable consistency.

Six Jars I’m storing in the freezer

I overheated it in the Vita mixer so I threw it in the freezer then thawed it the next day. There was a foam on top and I  whisked it in,  and I think it helped  the texture.  It melts really fast once it’s on you, but not nearly as messy as straight coconut oil. I recommend storing in small containers to avoid the   fuzzy black mold.  OH – and you can cook with it!

Sweet Potato Gratin

This is a delicious recipe.  It adapts well to a springform ( cheesecake pan). Allow to  repose slightly before cutting to set the layers.  For an extra KICK – add some curry…

Vegan or Vegetarian Sweet Potato Gratin

Ingredients

3 cups coconut milk ( or heavy cream, milk or ½ and ½)

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1 teaspoon salt

1/4 teaspoon ground black pepper

2 pounds sweet potatoes (about 8 sweet potatoes, depending on size), peeled and sliced thin with a mandoline

1 tablespoon chopped fresh parsley leaves

GRATIN

2 tablespoons butter, cut into chunks, plus more for baking dish   1/4 cup panko bread crumbs, 1/4 cup grated Cheddar ( optional )

Directions

Preheat oven to 350 degrees F. Grease a 3-quart baking dish. In a large saucepan combine milk, cream, nutmeg, cinnamon, salt, and pepper. Gently fold in sweet potatoes. Bring to a simmer and allow sauce to thicken. (Alternatively, layer potatoes in a casserole and  pour warm sauce over the top.)

Combine the bread crumbs, butter and cheese to make the gratin topping. Transfer the potato mixture to the baking dish and sprinkle with the gratin topping. Bake until the potatoes are cooked through, about 35 to 45 minutes.

Serve in the baking dish, garnished with chopped parsely.