Tag Archives: vegetable

Recipes for using Grapefruit Seed Extract- Summer 2007 Catalog

Recipes for using Grapefruit Seed Extract:


Vegetable/Fruit Wash

Add 15 drops of grapefruit seed extract per 32 ounces of water and put into a spray bottle. Shake, spray thoroughly, and rinse afterward.


Body Odor Spray

2 fluid ounces distilled witch hazel extract

7 drops grapefruit seed extract

10 drops cypress essential oil

10 drops lavender essential oil

Mix together in spray bottle. Shake and apply as needed.


Odorless Mold Killer Spray

15 drops grapefruit seed extract

2 cups water

Mix together in spray bottle. Spray on troublesome spots. Do not rinse. This mixture keeps well.


Dreamy, Creamy Lotion

2 1/2 ounces almond, olive or peanut oil (or a combination)

1 1/2 ounces coconut oil

1 ounce beeswax

2 ounces aloe vera gel

2 ounces water or rose water

1 Tbsp glycerin

Natural preservative (1 tsp vitamin C powder, 1/4 tsp vitamin A powder and 1 Tbsp wheat germ oil or 1/4 tsp grape fruit seed extract)

10 – 25 drops fragrant essential oils, if desired

1 tsp borax (optional)

Melt the oils and beeswax over medium heat in a double boiler. Remove from the heat, pour in the aloe vera gel, water, glycerin, preservative and fragrance (if using), and stir with a mixer until thick and creamy. For a thinner lotion, slightly decrease the beeswax. (You can also add 1 tsp borax.)

Makes 1 cup.


Citrus and Lavender Moisturizing Cream

2 Tbsp grape-seed oil

2 Tbsp jojoba oil

1 Tbsp grated beeswax

1 400-IU capsule vitamin E oil

1/4 cup (60 ml) aloe vera juice

2 drops grapefruit seed extract

5 drops lavender essential oil

5 drops grapefruit essential oil



Dilute 2 – 4 drops grapefruit seed extract in 6 – 8 ounces water. Swish in mouth and then rinse with water.


Poison Ivy Treatment

Mix 1/3 ounce grapefruit seed extract with 10 ounces of water in a spray bottle. Spray liberally on affected area. If burning sensation results, add 10 more ounces of water. Repeat every two hours as needed.

Carrot Soup- Fall 2009 Catalog

Carrot Soup

2 cups chopped onions

1 cup chopped celery

5 lbs chopped carrots (1 cup set aside)

2 qts. chicken stock (Preferably homemade — Recipe in Nourishing Traditions found on page 14)

2-3 Tbsp olive oil

salt to taste

pepper to taste

1 bay leaf

1/4 tsp parsley chopped (set aside some whole sprigs for garnish)

sour cream (to serve with)

In a large pot, sauté 1 cup of carrots with the onions and celery in the olive oil until the aromas blend (about 7 minutes). Add remaining carrots, chicken stock, salt, pepper, and bay leaf. Boil until the carrots are soft. Add parsley and cook for 5 more minutes.  Puree the soup in a blender. It should have a creamy and thin yet stable consistency, reheat. Serve with sour cream and a parsley leaf.

Note: you can make this recipe with butternut squash but keep the 1 cup of carrots to sauté. You can also add spices such as nutmeg or cloves to this variation.