How to make Calendula Oil

Calendula's medicinal properties have been explored for centuries. It is very gentle yet effective oil for many skin conditions such as skin inflammations, rashes, burns, diaper irritations and dry damaged skin. The powerful action of Calendula oil lies in improving the blood flow to the inflicted area and in further tissue regeneration. Its anti-inflammatory and anti-spasmodic properties have been proved by substantial scientific evidence.

We use Organic Calendula oil in our baby oil and our baby wash because it is effective for sensitive skin and so very gentle.


You can make a wonderful Calendula oil at home with 2 different methods.


Place 4 cups of calendula blossoms (fresh or dried) in a pot and add enough extra virgin olive oil to cover them by about two inches. Heat on low for approximately 7 to 10 hours, being careful not to simmer or boil. Remove from heat when it appears rich and golden-orange in color and smells "herby". Cool and strain with cheesecloth.

Or:

Fill a glass jar with the dried calendula flowers, then add extra virgin olive oil to cover completely. Let sit in a sunny window for up to 4 weeks, shaking gently daily, until it turns golden. Then strain the oil with a cheesecloth into a dark glass container. Store in a cool dry place or refrigerate.

You also can add some vitamin E to help preserve. Store in the refrigerator and it should last 6 months to a year. (If not refrigerated, use within 60 days.)


Mother Nature has many wonderful healing surprises for us. All we have to do is explore.

Enjoy:)

Spinach Lasagna

I love to make meals that I toss together and let cook. This is one of my favorites!
Enjoy!


Spinach Lasagna
Serves 8
Prep time is 30 mins

INGREDIENTS
1 tablespoon extra virgin olive oil
2 (10 ounce) packages frozen chopped spinach
1/2 onion, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, crushed
1 (32 ounce) jar spaghetti sauce
1 1/2 cups water
2 cups non-fat cottage cheese
1 (8 ounce) package part skim mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon black pepper
1 egg
8 ounces lasagna noodles

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
3. Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
4. Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.