Enchantment Learning & Living Blog

Welcome to Enchantment Learning & Living, the inspirational space where I write about the simple pleasures, radical self-care, and everyday magic that make life delicious.

Easy Homemade Dishwasher Detergent

In an effort to make my home eco-friendlier, I've begun making my own cleaning supplies. Not only is it cost-effective, but I feel like I'm taking care of myself and my planet by being more conscious about what I use to care for my home--including the dishes I wash.  

As a fan of home cooking--the ritual of preparing a nourishing meal and the health benefits of doing so--I can rack up a lot of dirty dishes just by spending an hour in the kitchen.  I've found that many green dishwasher detergents include unnecessary and, in some cases, harmful ingredients.  Thus was born my quest to find a more sustainable solution to the sinkful of dishes waiting for a good cleaning.  

This recipe for my eco-friendly dishwasher detergent is a love child born from mixes by Wellness Mama, Thank Your Body, and Overthrow Martha.  After months of testing, I found the perfect recipe that gets dishes clean and, with a little help from vinegar, sparkling.  An added bonus to this recipe is that, since you aren't buying packaged detergent, you are also cutting down on packaging waste.  I buy the ingredients in bulk and mix as needed, storing it in a mason jar.  

As with all my recipes, this one shouldn't take you more than a handful of minutes to whip up. Homemade anything is wonderful...as long as it isn't too labor intensive!

ingredients:

1 cup washing soda

1 cup citric acid

1 cup baking soda

1/2 cup sea salt

Combine all ingredients in a large mason jar (or another container) and shake vigorously.  Makes three cups (roughly 24 loads). Pour approximately 2 tablespoons per load.  Add vinegar in your dish washer's rinse compartment to avoid clouding on dishes.  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Two-Ingredient Laundry Detergent

I've fallen in love with homemade laundry detergent.  Why?  Because it's earth-friendly, cost-effective, easy to make and even easier to use.  With a few minutes and two simple ingredients, you've got yourself a great detergent that is gentle on your clothes, your wallet, and the planet. Still not convinced that homemade is better?  See what Wellness Mama has to say.

I avoided making any liquid laundry soaps because they are too labor intensive and more difficult to store.  I also chose a Borax-free recipe, because this ingredient is so controversial, as Crunchy Betty can tell you.  That, and I try to only use ingredients that I readily have on hand.  I'd rather use baking soda and castile soap than have to buy additional ingredients.  It reduces clutter and keeps things simple for me.

I adapted my recipe from ones by Thank Your Body and Mommypotamus, finding that the fewer the ingredients and the quicker the recipe, the easier it is for me to be eco-friendly.  This recipe makes enough detergent for about 50 loads at roughly 5 cents a load.  Of course, you can always double or triple the recipe to save yourself time and energy.  All in all, after using this on my clothes for six months now, I can never go back to traditional detergent.  

Ingredients:

1 bar Dr. Bronner's Castile Soap (5 ounces)

2 cups washing soda

Using a fine grater, grate the full bar of soap.  Mix with 2 cups washing soda in a bowl until combined.  To use, pour 1 tablespoon in washing machine before adding clothes.  Makes about 3 cups (48 loads of laundry).  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Writing at the Kitchen Table

Sure you have your own writing desk, one lovingly crafted over the years.  You can still see evergreen where it bleeds through the turquoise you painted over it, a tribute to the expansive lightness of your beloved skies.  The inevitable wear and tear of scratches and well-worn grooves where your feet rest on your chair are as familiar to you as the lines on the palm of your hands. And the scattered gemstones, carelessly placed daisies, and stacks of half-read books only add to this still life, a study of a writer's mind. 

But sometimes you need to forgo the creative splendor of that desk for the warmth and sanctity of the kitchen table.  Here you can spread out and make your journal and pen at home with the salt and pepper shakers.  Your hands can smooth the wrinkles from the homemade mustard and ochre tablecloth strewn with embroidered vines and buds impatient to burst open, a gift from your mother; this homey task is a welcome respite for your fingers, much more soothing than finding their way around the roughness of each wooden groove and lost story on your writing desk.  

The only music is the whistle of the kettle and the sound of you and your words breathing in unison.  Perhaps there is even some stew simmering on the stove, perfuming your cozy space with comfort and garlic.  There is no room for dainty tea cups here, just as there is no time for a lady-like cup of Earl Grey.  Only fat mugs will do, enough to hold the rich brew you concoct out of oat straw, alfalfa leaves, and astralagus root.  This is working tea.  It fills you up with nourishment from the earth and protects you from the elements.  Each sip brings you closer to the ground, where you write best.  

It is easier to plant your letters in that minerally dirt and watch words bloom.  Their sun is the glitter from the mica mugs from which you slurp your tea.  And you watch with the pleasure of a gardener who has pulled the last weed from her plot of land, as those words unfurl into sentences, and burst into story just as the tight buds on the tablecloth erupt into bloom.

Only at the kitchen table can you get your hands dirty and your mind clear.

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Biscochito Coffee

Nothing says the holidays in New Mexico like a fresh batch of biscochitos.  I look forward to those anise dotted sugar cookies every year.  In fact, it's pretty much the only time I eat those treats, so each bite seems laced with memories of unwrapping presents and lingering over cups of tea by the fireside. 

Another way to enjoy that biscochito flavor throughout the holiday season is to lace your coffee with the anise seeds, something my family has been doing for years to add to the festive quotient of our morning cup of cheer. The fun in making you own holiday coffee blends is that you can create your own flavors (hello pumpkin spice and Aztec mocha coffees) and control the quality of ingredient.  Most commercial flavored coffees are made with artificial ingredients and poor quality beans--yuck!   You can also play with the strength of your flavors, from just a kiss of anise flavor in each sip to tasting the equivalent of one biscochito in each cup.

Don't forget to use good quality coffee here. I go for the Santa Fe-based Aroma Coffee's organic Black Lighting dark roast.  Seriously, it has ruined me for other coffee.  Once you try the good stuff, you can't go back to the so-so.  This is an excellent last-minute gift as well since the prep work is virtually nada (you can keep the beans whole or grind them) and everyone appreciates a tasty beverage high on the festive quotient, but a welcome break from the heavier eggnogs and hot chocolates.

Ingredients:

12 oz quality coffee

2 oz anise seeds

Mix ingredients together and store in an airtight container.  You can grind your coffee right away before mixing, or grind as you go with each pot you brew.  Just make sure to get some anise in each batch you grind as it might settle to the bottom of your container.  Don't hesitate to play with the proportions to find the perfect balance between coffee and spice for you.  Brew as you normally would.  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Lavender Blue Corn Soap

For my latest entry in my kitchen gifts series, I decided to whip up a batch of lavender blue corn soap.  This is the perfect gift for anyone who is not necessarily a big fan of the more seasonal soaps like my orange spice, peppermint hot chocolate, or pine and charcoal soaps (as if such a person actually existed...seriously, who doesn't love the warming scents of winter?).  It's also an ideal gift for people to enjoy long after the holiday is gone; once all the other festive treats have been used, they can turn to this soap and the promise of spring.

Okay, I admit it: I got the idea for this soap after my favorite doughnut, a sinful blend of lavender and blue corn made by a local bakery.  Blue corn has always struck me as a very New Mexican ingredient, so this soap always makes me feel like I'm gifting a little bit of the Southwest magic I live in.  You can, of course, always substitute regular cornmeal if you can't find the blue kind.  You don't have to get fancy with molds, either.  You can simply use a muffin tin unless you want to get playful with your molds like I did with the soaps pictured.

For this recipe, I use a natural shea butter melt and pour soap base which I got here (remember how I like to keep my crafting simple?  Well, a melt and pour solution gives you the fun factor of making your own soap without the more labor intensive and tricky ingredients like lye to work with).  Make sure to buy the suspension formula for your soap base so that the blue corn is evenly spread out in your soap rather than sinking to the bottom.  The lavender oil is an excellent antibacterial agent and nerve tonic, while the blue corn acts as a gentle exfoliate perfect for everyday use.

Ingredients:

16 ounces (1 lb) shea butter soap base

1/2 cup blue corn

100 drops lavender essential oil

Chop shea butter soap base into half-inch chunks and place in a microwave-safe bowl.  Heat for one minute and stir.  Then continue to melt base in the microwave in 20-second increments, stirring between each heating until liquefied, about 5 minutes.  Once the soap is melted stir in essential oils and blue corn.  Pour into muffin tins (or other molds) and allow to set, about an hour.  (You can speed this up by placing them in the fridge for about 20 minutes.)  Remove soap from molds by gently inserting a butter knife around the edges of the muffin tin until the soap pops out.  Wrap individually in parchment paper or tuck multiples in an airtight container.  Store in a cool, dry place indefinitely.  Makes about 6 small soaps or 4 medium sized ones.  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Homemade Vanilla Extract

Today I have another entry in what is becoming my annual holiday kitchen gifts series (aka gifts from the heart).  This is the time of year when we can become over-saturated with marketing ploys trying to convince us to buy! buy! buy! To which I say: no thanks. 

I've never been one for malls or big shopping extravaganzas (with the exception of grocery shopping and some fond memories of girl days with my sisters when we were teens).  This is also the time of year when we should be indulging in the gentle rejuvenation and restoration that the winter months invite, but instead are all too often pulled into the frazzled energy that can be the holiday buzz.

My anecdote to this frenetic energy has always been in making gifts, particularly ones that people can enjoy long after the last holiday cookie has been eaten and the final decoration has been packed away.  Time in the kitchen soothes and relaxes while slowing down and making gifts is a wonderful way to meditate on all the love in your life.  

Of course, you also want to make sure that whatever you are making isn't too complicated, otherwise you defeat the purpose of simplifying your holiday.  I personally only make things that allow plenty of time for tea drinking and playing with my niece, so I don't I lose all the fun of hanging out in the kitchen.

This recipe for homemade vanilla extract fits the bill for easiness and deliciousness; it's a gift you can whip up in no time and that your friends and family with love receiving.  The flavor of a homemade vanilla extract is so much richer and smoother than the store bought kind--and surprisingly less expensive.  Genuine vanilla extract can be pricey and the imitation stuff is no good (just think of all the artificial flavors and coloring they use).

The only difference between making my Vanilla Bourbon and vanilla extract is the dose.  One vanilla bean is strong enough to gently infuse a few cups of spirits with its flavor.  More vanilla beans in less alcohol offer a concentrated flavor perfect for baking.  I used organic Prairie vodka in this recipe, but you can play with the flavor of your extract by using rum or bourbon instead. 

Ingredients:

1 vanilla bean per 1 oz vodka

Slice vanilla beans almost completely in half lengthwise.  This ensures that the vodka can soak up the flavor from the little seeds on the beans' inside and makes it easier to remove the vanilla from the alcohol once it has done soaking (as opposed to slicing it completely in half).  Place beans in mason jar and pour vodka over it (I used four beans for four ounces of vodka pictured below).  Seal jar and let sit for a week, making sure to shake jar periodically.  Then strain the vodka by pouring it through cheesecloth draped funnel into a clean jar.  Store in a cool, dry place.  Lasts indefinitely (though I doubt you will be able to keep it around that long!). 

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Vanilla Infused Bourbon

We've had glorious weather this week, from a lush snowstorm that swept over the city, creating an air of frivolity and lightness (let's just say there was more than one pool going to see if we would get a snow day--we didn't, but the blissful fat flakes seemed to cool the minds of everyone burning too hot at the end of the semester), to the gentle windy days that tickled fiery autumn leaves from their branches.  It has been nothing short of mystic!

This cold weather has made me want to curl up by the fire and enjoy the hush that seems to settle over the earth when autumn transitions to winter--something we too seldom indulge in as we get swept up in the flurry of the work week and the upcoming holiday season.  It goes without saying that a book and a delicious beverage would make fireside snuggling nothing short of epic.  Tea works well here (you know how much I love those cups akin to a warm hug for the soul), but if you are looking for something a little more festive, look no further than this vanilla bourbon.

It is super easy to make and tastes of the season, full of the lush caramel and vanilla flavors we crave in our holiday desserts.  You can make a sinfully vanilla old fashioned or give my cinnamon-apple cocktail an extra dash of yum with this vanilla bourbon. Of course, it is equally delicious on its own. 

As with all my recipes, the trick is getting good quality ingredients.  I used Maker's Mark bourbon (nice, but not so nice that you wouldn't want to infuse it with anything) and organic vanilla beans which I got here.  Make sure the vanilla bean is soft and plump.  A brittle bean is a sign that it has gone stale and the flavor won't be as strong.  The rest is easy: simply forget about the bourbon for a week while it soaks up all the lovely vanilla flavor.  My advice?  Mix up a double batch so you have some for yourself and another for a friend.  This bourbon is so good, you'll want to gift it to friends and family this holiday season.

Ingredients:

2 cups bourbon

1 vanilla bean

Slice vanilla bean almost completely in half lengthwise.  This ensures that the bourbon can soak up the flavor from the little seeds on the bean's inside and makes it easier to remove the vanilla from the bourbon once it has done soaking (as opposed to slicing it completely in half).  Place in mason jar and pour bourbon over it.  Seal jar and let sit for a week, making sure to shake jar periodically.  Then strain the bourbon by pouring it through cheesecloth draped funnel into a clean bottle.  Store in a cool, dry place.  Lasts indefinitely (though I doubt you will be able to keep it around that long!).  Makes two cups.

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Honey Caramel Apples

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Every fall I get this craving for caramel apples.  They are the quintessential autumnal treat, a perfect blend of tart, crisp fruit, chewy sweet caramel, and--if you like a little extra flash--crunchy nuts.  While I do have the perfect neighborhood spot to get caramel apples, I've always wanted to make my own. 

I've tried my hand at homemade caramel apples several times over the years but had the kind of issues I now know are common among first time caramel apple makers.  The caramel would either be so soft that it would slide right off the apples or too hard, making it difficult to bite into.  Of course, there were other issues only hippy clean-eating cooks like myself were concerned with, like not using corn syrup or having too many ingredients to count.  So there I was, ready to give up the pursuit of a perfect homemade caramel apple when I saw this delightful recipe from 101 Cookbooks (thank you Pinterest!).  My taste buds are already looking forward to another batch of these honey kissed caramel apples. 

This recipe has everything I was looking for: quality ingredients, foolproof instructions, and perfectly chewy caramel that stays on the apple.  Best of all?  It only takes three ingredients: honey, cream, and salt.  I usually make the salt optional in my recipes but find it works well here to balance the sweetness of the honey.  You can also add a little more to give your dessert a stronger salted caramel flavor.  Always use local honey for best quality and taste.  You can even experiment with types of honey to get different flavors.  The darker the honey, the more intense the honey flavor will be.  I like to use small local apples because they make the perfect single serving and you can't beat the flavor.  Feel free to use bigger ones so long as you stick with tart Granny Smiths.

The only sort of fancy tool you need is a candy thermometer, which you can buy super cheap at most grocery stores.  I found that keeping track of the temperature really does matter when making the caramel.  Too low a temp and you have runny caramel (great for ice cream, but not apples); too hot, the caramel become brittle.  You'll want to stick pretty close to the instructions on this one, unlike my other recipes when you have more wiggle room to adapt to your own tastes.  The creative part comes at the end when you can add nuts (I used sunflower seeds, pictured here), chocolate drizzles or other toppings to your apples.

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Ingredients:

5-10 apples, washed and dried

1 cup heavy cream

1 cup honey

1/2 tsp sea salt

Line a baking sheet with parchment paper.  Push a popsicle stick into the top of each apple.  Fill a large bowl 1/2 full with ice water and set aside.

In a saucepan, heat the cream and salt until bubbly--not quite a simmer.  Add honey.  Bring the mixture to a boil. Reduce the heat to a simmer and stir constantly for about 15-20 minutes or until the mixture reaches about 255-260F degrees (this is where the thermometer comes in handy; just latch it to the side of your saucepan). To stop the caramel from cooking, carefully set the bottom of the saucepan in the bowl of cold water you prepared earlier.  Make sure not to get any of the water in the caramel. Keeping stirring until caramel thickens.  (You can always put the caramel back on the stove for a few seconds if it gets too thick, but I found it needed to be really chilled and thick for it to stick to the apples.)

Tilt saucepan so all the caramel goes to one side and dunk each apple into the cooling caramel until fully coated.  Place each apple on the parchment lined baking sheets and allow the caramel to cool and set at least 20 minutes.  When it is almost set (wait at least 10 minutes), you can add extra toppings.

Makes 5-10.  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Tomato, Tomatillo & Goat Cheese Tart

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There is no such thing as too many tomatoes in my opinion--at least not during the long hot days of summer when these juicy fruits are in their prime. 

This recipe is a riff on both my calabicatas tart (once you have a good tart crust you can fill it with just about anything) and a goat cheese tomato tart we used to make as kids when we wanted to look like culinary pros and beat the heat with an easy one dish meal.  I've added tomatillos as an extra twist along with some pepper; both bring an unexpected spice and tartness to the dish.  That said if all you have on hand is tomatoes then, by all means, stick with the classic version of just tomatoes, onions, and goat cheese.

And speaking of goat cheese, you'll notice that I gave you a range of ounces to use in this recipe; if you want gooey-cheesy use more cheese. If you want it to just to play backup singer to the tomatoes, use less.  This dish is excellent on its own or paired with a side salad for dinner, and it makes a great left-over lunch!

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Ingredients:

For crust:

1/2 cup blue cornmeal

1/2 cup whole wheat flour

1/2 cup white flour

1/3 cup olive oil

1/3 cup water

For filling:

2 medium tomatoes

6 tomatillos

3-5 oz goat cheese

1 medium sweet onion

1 tablespoon oregano

Pepper to taste

Salt to taste

Olive oil

Preheat oven 350 degrees.  Whisk together flours and a pinch of salt to taste.  Then add oil and water and mix until a ball forms.  Press dough evenly into a tart pan (I use one with a removable bottom for easy serving), then use a fork to prick holes into the bottom.  Cook in oven for 30-35 minutes. Remove from heat and let cool.

While the tart crust cools, dice up onions and sauté in olive oil with half a tablespoon of your oregano and pepper in saucepan until softened.  Slice tomatoes and tomatillos into thin disks.  Once the crust and the onions have cooled, pour your onions on the bottom layer of the crust, then break chunks of your goat choose and layer it over them.  Sprinkle one-fourth of a tablespoon of oregano and a pinch of pepper over the cheese; then layer the tomatillo circles over that.  Lastly, layer your tomatoes, starting in the center and working your way out to the tart crust to give it a uniform look.  Sprinkle with the last of the oregano, some pepper and salt.  Drizzle top with olive oil.

Place tart in oven and cook 35-40 minutes until egg is set.  Let cool for at least ten minutes before serving.  Serves 4-8.  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Calabacitas Tart

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Nothing says harvest time here in New Mexico like when you find yourself looking for creative ways to use up that extra zucchini and squash from your garden--and get your chile fix. No dish epitomizes this better than calabacitas.  I have fond memories of coming home as a child on a school night to roasted chicken and a casserole dish filled with this corn, chile, and zucchini veggie side.  And now that school is officially back in session, I love the idea of one dish meals that are healthy and easy to put together on a busy weekday evening (hello first week of teaching!). 

This recipe was adapted from Martha Stewart's spinach tart.  I've added blue cornmeal to the crust because yum! and then swapped out the spinach for the traditional Southwestern filling of alabacitas.  For the tart pictured, I omitted the squash, simply because I didn't have any on hand, but feel free to add it as an extra layer to your own--I know I will once I get my hands on some!

This tart is great as an easy dinner by itself, with a side of greens, or, if I am feeling nostalgic, with roasted chicken.   It's also delicious the next day for breakfast with an over easy egg on top.  I used nutritional yeast in place of cheese for this recipe, but you could easily swap it out with aged gouda or sharp cheddar.  Keep in mind that if you are using cheese in place of the nutritional yeast, you don't have to drizzle olive oil over each additional layer.

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Ingredients:

For crust:

1/2 cup blue cornmeal

1/2 cup whole wheat flour

1/2 cup white flour

1/3 cup olive oil

1/3 cup water

For filling:

1 cup chopped green chile

1 cup yellow corn

1 small zucchini or half of a medium one

1 medium sweet onion

1 minced garlic clove

1/2 cup nutritional yeast (or cheese of choice)

1/4 cup red chile powder

1/2 teaspoon cumin

2 eggs beaten

salt to taste

Preheat oven 350 degrees.  Whisk together flours and a pinch of salt to taste.  Then add oil and water and mix until a ball forms.  Press dough evenly into a tart pan (I use one with a removable bottom for easy serving), then use a fork to prick holes into the bottom.  Cook in oven for 30-35 minutes. Remove from heat and let cool.

While the tart crust cools, dice up onions and sauté with minced garlic clove, olive oil and cumin in saucepan until softened.  Slice zucchini into thin disks; you should end up with about one cup (you can save any zucchini not used here for pizza toppings or a veggie stir-fry). Now you can begin to layer your ingredients: start with in the onions and garlic first, then the chile and finally the corn, making sure to add some of your red chile powder, salt, and nutritional yeast (or cheese) between layers.  Then pour the beaten eggs over your layers.  For your final layer, arrange your zucchini disks over the tart, starting in the middle and working you way out to the edge.  Drizzle the whole thing with olive oil and dust the top with your last bit of red chile and nutritional yeast (or cheese).

Place tart in oven and cook 35-40 minutes until egg is set.  Let cool for at least ten minutes before serving.  Serves 6-8.  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Two-Ingredient Sunblock

I love the sun as much as I love the moon--especially during the summer.  I like longs walks in the sunshine and a lazy afternoon sunbathing.  It's practically part of my Land of Enchantment heritage after all!  Who could not love a gloriously open and sunny sky after growing up in this magical desert?

Alas, we've become pretty sun-phobic in many ways as we worry about sun damage and other hazards; that said, you can be sun-smart and still enjoy plenty of rays.  In fact, they're good for you as twenty minutes in the sun gives you your daily dose of vitamin D, something I really missed when I lived in Seattle!  If you want to learn more about how UVA and UVB rays affect us and how homemade sunscreens can help, check out what the Modern Hippy Housewife has to say.

I've always wanted to try making my own sunblock because I do believe in practicing "safe sun"--including using only organic sunscreens because non-organic have a host of chemicals that seem even worse for you than the rays they are supposed to protect you from.  That said, organic brands can be pretty pricey.  Naturally, the crafty life-hacker in me decided to see what she could figure out whipping up a batch of her own sunblock. 

I took cues from recipes via Wellness Mama and the above Modern Hippy Housewife, opting for an easier recipe with fewer ingredients (hey, a beautiful afternoon poolside was calling to me, and I needed my goods ASAP!).  I used my coconut body butter as my base because it was super easy to make and non-greasy when applied.  I then added non-nano zinc oxide powder, the primary substance that offers protection against harmful rays.  Make sure it is non-nano zinc oxide powder, as it is better for the body (you can read more about that from Goddess Garden Organics).

Coconut oil actually offers about SPF 4 and other natural oils, like shea butter, offer a similar amount of light coverage.  Pretty cool, huh?  But if you plan to be out in the sun for prolonged periods of time, it's a good idea to whip up a batch your own sunblock to boost your coverage.  This recipe here gives you about SPF 25.  As with any sunscreen, make sure to apply generously (at least a full ounce) and often (every two hours or so).  And be smart about your sun exposure.  It's never a good idea to bake for hours on end.  With this recipe, I can now feel good about my outdoor time, both under the sun's rays and with the ingredients on my sunblock (which costs about $3 a bottle when all is said and done!).

Ingredients:

1 cup coconut body butter

4 tablespoons non-nano zinc oxide powder

Stir zinc oxide into coconut body butter until thoroughly combined, making sure not to inhale the powder.  Store in a mason jar.  To use, simply apply your sunblock as you would your regular body butter half an hour before sun exposure.  Makes one cup.  Enjoy on a sunny day!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Mango Chile Lime Popsicles

As you know, I've been trying to beat the heat this week in a number of ways: avoiding the outdoors during the hottest midday hours, sipping cooling beverages, nixing cooking on the stove, sticking my undies in the freezer...you name it!  Okay, maybe not the last one...although I did see Marilyn Monroe do it in The Seven Year Itch to beat the sweltering heat of a New York City summer.  Fortunately for me, things are not quite so dire in the arid Southwest. 

I am, however, more than happy to indulge in these healthy mango chile lime popsicles to keep cool.  Like my pina colada popsicles, I use quality organic ingredients to whip up a tasty frozen treat that has way less sugars than your average store-bought popsicle--and those only natural at that.  All you need is your own popsicle molds to get started.  

These popsicles are a riff on the popular Mexican snack featuring mangoes sprinkled with chile, salt, and lime.  I remember eating mango chile suckers as a child too; there is something perfect about that blend of sweet fruit dusted with spicy chile powder that makes my mouth water just thinking about it.  (And yes, I write 'chile' with an 'e' and not an 'i' because I'm a New Mexican and that's how we spell it...but that's another story for another time!)

I've added an extra twist to this union by using Korean chile paste instead of chile powder.  The result is a sweet, smokey kick at the back of your throat--but be careful, because the heat of this chile sneaks up on you.  I put a little too much chile in my first batch, thinking it would be more sweet than hot.  Wow were we surprised at the spiciness!  With a little tinkering, I finally found the right balance of heat and sweet.  That said, if you like it hot, make it hotter...just go a little at time and sample frequently until you find your right balance.

Ingredients:

2 cups frozen mango chunks

1/2 cup fresh squeezed lime juice

3/4 cup water

1 tsp Korean chile paste

Puree ingredients in a blender until smooth.  Pour mixture into popsicle molds and let sit in freezer for at least two hours or until frozen.  I usually make them a day ahead and let them set overnight.  Let the treats sit on the counter for five to ten minutes and then remove them from the mold.  Eat immediately, with gusto!  Makes about 6 with a little left over for a mango smoothie, tequila optional.

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Pina Colada Popsicles

So it's hot out.  Like, really hot.  As in 100 degrees hot!  Normally I love the desert summer, but I've found myself beginning to wilt in this heat.  Forget cooking anything that involves the oven or even the stove for that matter.  And you won't catch me baking under the midday sun.  Most of my time is now spent finding ways to stay cool in the midst of this heat wave.  Luckily, I have a perfect antidote to Albuquerque when it sizzles: these pina colada popsicles.  Yum!

They are reminiscent of carefree days on the beach, sipping that rum-soaked pineapple and coconut concoction finished off with a little umbrella...only better because I use only healthy ingredients in this recipe.  I swap out super sugary coconut cream with coconut milk and coconut water and use frozen pineapple for that pop of fruity goodness. What's more, these are super easy to make!  All you need is a popsicle mold which you can find here or at your local cooking store (and sometimes even at your supermarket). 

As with my other recipes, I use only organic ingredients for maximum healthy benefits and best-tasting results.  Make sure to use canned coconut; the taste is richer than the carton variety--and don't be alarmed if the coconut cream is solid at the top of the can.  It mixes easily with the liquid part on the bottom once you stir it up. It would also be a good idea to whip up a double batch of these popsicles because when the temperature goes up, they go fast! 

Ingredients:

1 cup coconut milk

1 cup coconut water

 1 1/2 cups frozen pineapples

1 ripe banana

Puree ingredients in a blender until smooth.  Pour mixture into popsicle molds and let sit in freezer for at least two hours or until frozen.  I usually make them a day ahead and let them set overnight.  Let the treats sit on the counter for five to ten minutes and then remove them from the mold.  Eat immediately, with gusto!  Makes about 6 with a little left over for a pina colada smoothie, rum optional.

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Fried Sage Chips

One of my go-to appetizers come the weekend are these delicious and easy to make sage chips.  They combine my love of fresh herbs with all the tastiness of a kale chip but are dainty enough to nibble on as you enjoy an evening cocktail. I even hesitate to use the word "fried" in my blog title because these chips aren't greasy or heavy, just light and crisp.

There is nothing like the woodsy taste of the sage paired with the pop of sea salt on the tongue to prepare your palate for your evening meal.  It's the taste of this dish and taking the time to enjoy a pre-dinner drink that matters, rather than filling up on a heartier snack--it's like the Italian version of an appetizer in that way, making you slow down and enjoy the simple pleasure of a luxurious dinner.   Like my roasted garlic scapes, these sage chips only require good olive oil and sea salt to make them tasty--you can always add a pop of brightness to them with my 3 Citrus Himalayan Salt.

Ingredients:

1 bunch organic sage leaves

Olive oil

Sea salt

In a saucepan, heat olive oil on medium heat.  Use only enough olive oil to thinly coat the bottom of the pan, about 2-3 tablespoons.  Once oil is hot, place sage leaves in pan and let fry until they begin to get crispy and golden, but not burned (about one minute).  Make sure not to pile too many leaves into the oil at once, otherwise they will get mushy.  You may have to fry them in batches.  Promptly remove from heat and set on paper towel to drain.  While the leaves are still hot, sprinkle them with sea salt.  Serve immediately.  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Roasted Garlic Scapes

Imagine my delight to find garlic scapes at the farmers' market this weekend!  Here I had thought that the season for these tender shoots had come and gone without me being able to feast on these perfect greens (I comforted myself with an unexpected batch of fiddlehead ferns).  For those of you that don't know, scapes are the flower stalk of the garlic plant that are harvested before they flower so the plant sends its energy into developing the garlic bulb.  Picked early in the season, they have a mild garlic taste with hints of earthy asparagus.  Yum!

Typically, I indulge in this magical season by feasting on roasted garlic scapes.  I like to roast them for a long time so that they are one part meltingly tender and another part garlic crisps.  The great thing about scapes is that they don't need much to make a tasty appetizer.  In fact, I only ever use olive oil and quality salt.  If I feel like getting fancy, I sprinkle some of my 3 Citrus Himalayan Salt over the curled greens. 

You'll notice that I didn't specify quantities here.  I roast as little as a handful to a whole basketful depending on how many people I'm serving, so the recipe is pretty versatile.  Just remember that the more scapes you use, the longer you want to roast them--especially if you want them slightly crispy.

Raw scapes ready for roasting.

Raw scapes ready for roasting.

Ingredients:

Garlic Scapes

Olive Oil

Sea Salt

Preheat oven 350 degrees.  Place washed scapes on one side of a large sheet of foil and sprinkle with olive oil and salt.  Fold other half of foil over the scapes and pinch the open sides closed so that you create a little pouch for the scapes to cook in.  Place on a baking sheet and let roast in over for 30 minutes to an hour.  Remember, the longer you cook them, the crispier they get, so cook they according to your own preference.  Let cool for five minutes before plating.  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Thank Goodness It Ain't Maybelline Clear Mascara

About a year ago, I posted a recipe for my Thank Goodness it Ain't Maybelline Mascara made from beeswax, coconut oil, and activated charcoal--much safer and cheaper than your average drugstore beauty product.  It has all the effects of a quality mascara without the scary chemicals.  Yet even homemade mascara can be fated to cause the much maligned racoon eyes, natural enemies of a perfectly quaffed look, especially in the summer when the desert heat sets everything to melting and sweating.

With this in mind, I put together a clear mascara recipe for those hot summer days when you want to look a little extra polished but don't want to be constantly worrying about black circles around your eyes.  Like any clear mascara, it offers a little extra length and curl, but won't necessarily give you the high-drama of super long, dark lashes...which is just fine by me come summer time when the less makeup, the better.

The recipe is much the same as my black mascara, swapping out the charcoal for the aloe vera gel for added lightness.  The mix comes out slightly yellow in the tube because of the beeswax, but it does go on clear.  Make sure when you apply it to really comb through your lashes so the oil goes on evenly without clumping.  You should also run an eyelash comb through your strands to get a more even look.  You can recycle old mascara tubes for this or buy new ones here.

Ingredients:

2 tsp coconut oil


1/2-1/3 tsp grated beeswax


1 tsp aloe vera gel (optional)

Melt beeswax on low heat.  I do this by placing the wax in a clean tin can.  This tin can then goes in a saucepan with about one inch of water in it (see photo). Once the beeswax is melted, mix remaining ingredients into can and allow to melt.  Remove from heat and carefully pour liquid into your clean mascara tube.  I do this by pouring from a tin can that has been pinched on one end to create a spout (again, see photo) or by pouring the cooling mixture into a plastic bag that has a corner cut out of it.  Place the open corner of the bag inside the mascara tube and slowly push the liquid into the tube.  Allow to cool before using. Makes one tube.

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Turmeric Lemongrass Bath Bombs (sans Citric Acid)

Mother's Day is just around the corner.  School is done.  You have a free weekend afternoon for a bubble bath and a long nap...clearly, there are a myriad of reasons why you should make these super easy bath bombs to have on hand for those oh so important occasions!  The big one, of course, is that special day we take to celebrate our awesome moms, those strong women who spend so much time caring for others that it is important that we take time out to care for and pamper them.  These turmeric lemongrass bath bombs are the perfect gift for the woman who could use a luxurious soak (with a good book and a glass of wine!).

What I love about these bath bombs is that they are made without citric acid--a sometimes difficult ingredient to find and keep on hand.  The cream of tartar is a perfect substitute and something we often have (and forget about) in our pantry.  Turmeric is also an easy kitchen staple to add to these bombs and it is what gives them their festive sunshine hue.  Don't be alarmed if this bright yellow doesn't initially come through when you mix the dry ingredients--it will once you wet them down.

Like my spring bath bombs, these hedonistic treats use the smells and flowers of spring to rejuvenate the senses.  In this case, I use lemongrass, that universal revitalizer, mixed with calendula petals known for their ability to soothe the skin.  Tumeric is also a wonder-cure for many skin issues from acne to eczema.  The baking soda gently detoxes and exfoliates your skin while the cream of tartar softens it.

Ingredients:

2 cups baking soda

1 cup cream of tartar

1 tsp turmeric powder

4 teaspoons melted coconut oil

1/8 cup water (in spray bottle)

100 drops lemongrass essential oil

1/4 cup dried calendula petals (optional)

Combine all dry ingredients in a bowl and mix thoroughly, being careful not to raise too much dust.  Then add in coconut oil and essential oil and mix thoroughly with hands, making sure that oil is evenly distributed throughout the mix.  Here comes the tricky part: adding the water.  You need the spray bottle to ensure that you aren't adding too much water at once otherwise your bath bombs will begin to prematurely fizz. 

Going slowly, spray water into the bowl, stirring completely as you go until it is damp but not soaking wet.  You will probably not use all the water in your spray bottle.  You can test the readiness of your mix by squeezing together a handful of it and seeing if it sticks--if it does, you can go ahead and place it in molds or roll them into balls.  If not, you'll need more water.  Once you have placed the mix into molds or hand shaped it into balls, you can let your bath bombs air dry for at least two hours or up to overnight.  Remove from molds (if using) and store in a dry place.  Makes about 9 bath bombs.  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Naked Margarita

Margaritas are one of the most festive summer drinks--and the ones most susceptible to too many sugar-laden ingredients.  In reality, all a great margarita needs is a few things: good tequila, juicy limes, a dash of sweetness, and a handful of ice.  If you want to get carried away, you can rim your glass with salt, but I never do. 

With this in mind, I present to you my naked margarita, stripped from the overly-sweet triple sec or other frou-frou ingredients, so that you taste nothing but the sweet burn of tequila and lime on your tongue. I like to make mine using agave syrup.  But If I'm in a pinch, I've been known to use my stevia herb simple syrup or actual simple syrup (recipe found here--just omit the ginger, or keep it for an extra kick!).  Play around with the sweetness factor.  I like to taste the tartness of the lime more than the sweet, so if you like a sweeter drink, by all means, add more simple syrup. Look for tequila that is 100% agave; the other stuff is full of more additives and fake coloring than actual tequila.  And please, please, please use fresh organic limes--they make all the difference in the world.

Ingredients:

1 oz fresh lime juice

2 oz tequila

1/2 oz agave nectar

ice

Combine ingredients in a shaker and shake thoroughly until ice begins to melt, about 30 seconds.  Strain into chilled glass.  Garnish with a lime if desired.  Makes one serving.  Feel free to be as naked as your margarita while you drink it.  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Stevia Herb Simple Syrup

So I know claiming to have a sugar free simple syrup recipe to share sounds too good to be true--or full of those chemical-laden alternative sugars that are way worse for you than any spoonful of the sweet stuff.  This recipe, however, is really as good as it sounds and perfect for someone like me who doesn't enjoy a lot of sugar.  

I used dried stevia leaves to make what is essentially a thick tea aka my simple syrup.  Stevia is a herb with naturally sweet leaves.  You may be familiar with it in the shape of little sugar packets which in my opinion don't taste as good as the real deal because they only use the extract, not the whole leaf.  Plus, stevia leaves are easy to find at your local herb store or online here.  It gives you all the sweetness of sugar without the calories.

I particularly love to use this in lemonade so I can enjoy lots of this perfect summertime drink without worrying about sugar overload.  It's also great in margaritas or other drinks that require a little sugar to balance out the tartness of citrus.  Be warned though, some say that one tablespoon of dried stevia is the equivalent of one cup of sugar in sweetness--so a little really does go a long way!  Some people prefer to grind up the leaves and sprinkle them into their recipes, but I prefer this tea-like steep because it is less messy for mixing and easy to have on hand.

Ingredients:

1/4 cup dried stevia leaves

1 cup boiling water

Pour hot water over herbs and let steep until mixture is cool.  Then pour liquid through a strainer into a mason jar.  Store for a few weeks in fridge.  Makes about 1 cup.  Enjoy!

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Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Easy Coconut Body Butter

One ingredient.  Under ten minutes to make.  Silky soft skin as a result. Need I say more? I stumbled across this body butter recipe from Living the Nourished Life on Pinterest and immediately had to try it.  You know I love making my own body butters already because they are much more nourishing for your skin than traditional lotions (even organic ones that like to sneak in preservatives).  Plus, they feel positively luxurious! 

As easy as my body butter recipes are, I don't always have the energy to wait for beeswax to melt and then whip up my oils and other ingredients--especially this time of year when I am in an end-of-term-grading crunch. And as much as I look forward to my rich mojito body butter after a day in the sun, I find myself needing a lighter day-to-day moisturizer now that it is warmer out.  Enter this decadent and easy to make coconut body butter.

You simply whip up solid coconut oil until it is nice and frothy like whipped cream; this ensures that when you slather the butter on your body, it quickly absorbs into your skin, rather than leaving an oily residue.  You can add essential oils to it, but I find I like to preserve the gentle perfume of coconuts--feels so summery and festive!

Ingredients:

1 cup organic coconut oil

Place solid coconut oil in mixing bowl--don't melt the oil or it will not whip.  Using a handheld mixer, whip coconut oil for 6-8 minutes, or until oil is frothy like whipped cream.  Transfer to a small mason jar or other airtight container and store indefinitely in a cool, dry place.  To use, simply apply to skin post-bath in small amounts.  Makes about 1 1/2 cup.  Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!