eans and stones. Wash beans, Soak in water for 10 minutes
Combine the sea salts, baking soda, and Epsom salts in a bowl.
Stir to blend.
Pour 1/4 cup or so into the bath while the tub is filling.
Add 1 to 2 tablespoons glycerin to keep your skin from drying out (more for dry skin, less for oily skin) and essential oils of choice.
Be sure to keep the glycerin and essential oils separate, adding them only to each bath and not the dry mixture.
Store any unused mixture in a glass jar with a screw top (I use mayonnaise jars).
Mix Everything in a bowl. Break up clumps with a fork. If you use a favorite type of bath salt for the texture then it has a scent if not, you can add any type of purfume you want.
Now place into a container, and there ya go!
qual servings.
To remove salt, soak about 20 hours in fresh
NOTE: If you want the salt to be a little more
Mix all seasonings together and put in your salt shaker.
rap or water for another recipe.) Fill a glass with ice
ook this portion of the recipe. I use a medium low
ot water from the thermometer bath, using as little water as
Combine ingredients in a bowl and stir until well blended.
Store in a airtight container.
To use, add 1/2 cup to a warm bath.
** aprox 2 baths.
or proper storage).
This recipe makes approx 6.5 ounces
hile you soak.
test the water of the bath to make
Sprinkle pickling salt over chopped tomatoes and onions
Beans: Soak your washed and sorted dried
beat the egg whites with salt until it starts to firm
PROCESS
Grind coriander seeds and keep aside
Make a fine paste of red chilies and keep aside
Lightly fry the cauliflower florets and keep aside
Heat 2 tbsp oil and add red chilli paste and ginger
Add cumin powder and saute
Add coconut milk, lemon stalk, salt, cauliflower florets and fish and cook for 5 minutes
Add fish sauce, lemon juice and grind coriander
Add basil leaves and serve with Thai rice
Soak beans overnight; change water one time, if you choose.
Put beans in water, cook them until soft; drain.
In a frying pan, saute onion, bacon, garlic, sausage and ham in vegetable oil.
Slowly add cooked beans, mashing them.
Add tomato sauce, salt, pepper and olive oil; fry until crispy.
Garnish with parsley.
Serve hot with hot fluffy white rice, ripe plantains and a nice green salad, and of course with Cuban bread!
Wash and soak the lotus seeds, euryale seeds, coix seeds in warm water.
Peel the chinese yam and slice thinly.
Wash the pork ribs and parboil.
Place the chinese yam, lotus seeds, euryale seeds, coix seeds, poria, and pork ribs into a ceramic bowl.
Add the water until it covers the ingredients.
Place the bowl in a steamer or big wok and steam for 20 to 30 minutes.
Add the salt and wine before serving.
ishy smell!) Soak for 3 days to remove the salt. Turn the
br>Add 1 teaspoon of salt and stir well. (This teaspoon