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I am a new vegan and just starting to write a blog about my journey thus far. http://griffinwolf2008.blogspot.com/

Monday, May 20, 2013

Gypsy Herbal Astringent Lotion

I found this on facebook from a fan page that I like, I can't remember what the page is but I've been wanting to try this!


Home Beauty Treatments: Gypsy Herbal Astringent Lotion
This wonderful herbal astringent lotion has been hailed as the first herbal product ever produced and marketed. Legend has it that the early Gypsies formulated it and claimed it to be a cure-all. Whether or not it is I hardly know, but I do know that it is an excellent astringent for the face and a great rinse for dark hair.

This Gypsy herbal astringent lotion combines gentle common herbs in a masterful way, it’s easy to make, and it’s a versatile formula that serves many purposes. The Gypsies used it as a hair rinse, mouthwash, headache remedy, aftershave, footbath, and who knows what else! I have seen this formula sold in department stores in exotic little bottles for a fancy price. You can make it for the cost of a few herbs and a bottle of vinegar.

6 parts lemon balm
4 parts chamomile
4 parts roses
3 parts calendula
3 parts comfrey leaf
1 part lemon peel
1 part rosemary
1 part sage
Vinegar to cover (apple cider or wine vinegar)
Rose water or witch hazel extract
Essential oil of lavender or rose (optional)
Place the herbs in a widemouthed jar. Fill the jar with enough vinegar that it rises an inch or two above the herb mixture. Cover tightly and let it sit in a warm spot for 2 to 3 weeks.
Strain out the herbs. To each cup of herbal vinegar, add 2/3 to 1 cup of rose water or witch hazel. Add a drop or two of essential oil, if desired. Rebottle. This product does not need to be refrigerated and will keep indefinitely.

STRAWBERRY PRETZEL SALAD


INGREDIENTS
2 cups crushed pretzels
3/4 cup butter, melted (she said she used a cup though - butta)
3 tablespoons white sugar
1 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 (8 ounce) cartons frozen whipped topping, thawed
2 (3 ounce) packages strawberry gelatin
2 cups boiling water
2 (10 ounce) packages frozen strawberries

DIRECTIONS
Preheat oven to 400°F.
Stir together crushed pretzels, melted butter and 3 tablespoons white sugar; mix well and press mixture into bottom of 9x13-inch baking dish.
Bake 8-10 minutes, until set; set aside to cool. (DO NOT LET OVERBAKE!)
In a large mixing bowl cream together cream cheese and 1 cup white sugar.
Fold in whipped topping.
Spread mixture onto cooled crust.
Dissolve gelatin in boiling water.
Stir in frozen strawberries and allow to set briefly.
When mixture sets a little bit (to about the consistency of egg whites) pour and spread over cream cheese layer.
Refrigerate until set.