Oats & Almond Moisturizing Body Cream

This rich, soothing cream is full of nourishing ingredients that help skin retain moisture and stay smooth and supple. Good for dry and mature skins.

300ml water
2 tbsp rolled oats
2 tsp beeswax
6 tsp emulsifying wax
40ml almond oil
2 tsp honey
2 tsp vitamin C powder
6–12 drops chamomile essential oil (optional)

1 In a pan, heat the water until boiling and then add the oats. Simmer uncovered for 10 minutes. Strain the oats, reserving the liquid into a measuring jug – you need 200ml. Put in a pan and keep hot.
2 Heat the beeswax and emulsifying wax together very gently in another pan with the almond oil until the waxes fully dissolve. Take off the heat and immediately whisk in a little of the hot oat liquid into the wax mixture. Keep adding the hot oat liquid, a little at a time, making sure it is well mixed between additions, until you have used up all 200ml.
3 Stir in the honey and vitamin C powder and, if desired, add in a few drops of chamomile essential oil, which acts as a preservative, is anti-inflammatory and adds a delicious scent. (Don’t worry if you don’t have chamomile – you can use any essential oil you have around). Pour the cream into wide-mouthed pots, and seal at once.

USE After bathing, pat skin gently dry, then apply the cream as needed. On tough areas of dry skin such as knees, elbows and feet, use twice daily, especially before bed.

STORAGE Will keep in the refrigerator for up to 1 month.

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Lemongrass Insect Repellent by James Wong

Fresh lemongrass is easier to find than fresh citronella grass (which you can buy only from specialist nurseries). It works in a similar way as a potent natural insect repellent, with the added benefit of antibacterial and antifungal properties. Here, I’ve mixed it with a couple of other aromatic insecticidal plants for a modern take on a traditional South-East Asian bug-repellent oil, with a sweet spicy fragrance that smells wonderful to anyone but insects.

10 lemongrass sticks
4 tsp scented pelargonium ‘Citronella’ leaves (about 15 leaves)
4 tsp whole cloves
400ml sunflower oil, to cover

1 Wash and chop the lemongrass sticks and pelargonium leaves, and
place both in a blender with the cloves. Add the oil, then whizz until pulped.
2 Place the pulp in a glass heatproof bowl and cover. Put the bowl over a pan of boiling water on a low heat, making sure there are no gaps around the bowl, and leave for 1 hour. Keep checking that the pan does not boil dry.
3 Leave to cool, then strain the citrus- and spice-scented oil through muslin to remove all the fibrous bits, and store in a pump spray bottle.

USE Shake the bottle well, then spray liberally onto skin up to 4 times a day, paying particular attention to exposed areas like ankles, wrists and neck, and avoiding the eyes. Re-apply after washing or bathing, and before bed.

CAUTION If any irritation occurs, wash off immediately.

STORAGE Will keep for up to 1 year in a cool dark place.

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Lemon Balm Lip Salve for Cold Sores by James Wong

James Wong makes a natural lip salve to help with cold sores.

• 21 tablespoons (approx. 50 g) fresh lemon balm leaves
• 3 tablespoons wheatgerm oil
• 115ml olive oil
• 1 tablespoon honey
• 1 tablespoon beeswax
• 5 drops tea tree oil

1. Wash and strip the lemon balm leaves and chop finely. In a pan over a slow heat, stir and crush one third of the lemon balm leaves with the wheatgerm and olive oil for 10 minutes, or until it starts to bubble. Take off the heat and leave to infuse for 10 minutes.
2. Strain the oil through a muslin-lined sieve or colander into a bowl, squeezing the leaves to get out all remaining juice. Throw away the squeezed leaves.
3. Repeat this process twice more with the remaining 2 batches of lemon balm leaves, using the same oil.
4. Place the oil in the pan on a gentle heat and add the honey and beeswax. Stir until melted, then take off the heat and stir in the tea tree oil.
5. Pour the salve into small sterilized jars, where it will set solid within 10 minutes.

USE: Apply to cold sores whenever needed.
STORAGE Keeps for up to 1 year.

Extract from Grow Your Own Drugs: Easy Recipes for Natural Remedies and Beauty Treats by James Wong.
Published by HarperCollins.

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Echinacea Ice Lollies by James Wong

Recipe for echinacea ice lollies is a delicious way to help ward off colds and infection.

To make the tincture:
• 20 g fresh echinacea root
• 80 ml vodka

For the ice lollies:
• 2 medium-sized red chillis
• 8 cm root ginger
• 240 ml honey
• 1 sachet animal gelatine
• 800 ml cranberry juice
• Juice of 2 large lemons
• 80 ml Echinacea Tincture (see above)

1. Wash and chop the echinacea root, then put in a jar and pour over the vodka to cover completely. Leave for 2-4 weeks.
2. Wash and slice the chillis. Peel and thinly slice the ginger.
3. Combine the chillis, ginger, honey, gelatine and cranberry juice in a saucepan, then stir and simmer for 5 minutes. Take off the heat and leave to cool. Sieve into a bowl.
4. When the drained liquid is cool, stir in the lemon juice and Echinacea Tincture. Pour into ice lolly moulds and freeze.

NB. Contains alcohol so not suitable for children.
Use: Take during colds and infection - 1 a day for up to 2 weeks. Each lolly contains one typical dose of Echinacea.
STORAGE: The lollies keep in the freezer for 3 months.

Extract from Grow Your Own Drugs: Easy Recipes for Natural Remedies and Beauty Treats by James Wong.
Published by HarperCollins.

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Ginkgo Tea for Memory

James Wong's recipe for ginkgo tea could help improve memory.

• 2 tsp dried/5 fresh ginkgo leaves per cup
• 1 drinking cup freshly boiled water

1. Add the ginkgo leaves to the cup of freshly boiled water and steep for 10 minutes.
2. Strain, and drink immediately.

USE: Drink this tea once or twice a day.

Gingko disclaimer:
Ginkgo is not recommended if you're on any other medication, you are pregnant or breast feeding.

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