Firstly, I tend to wing things, I’m fairly sure there are recipes out there that aren’t mushy like mine, but I prefer to mould mine this way.  I don’t have moulds so hands had to do.  You will need:

Baking Soda 2 parts

Citric Acid 1 part

Essential Oils – I used patchouli, geranium and rose.

Carrier Oil – I used coconut oil and about a teaspoon for what I made.


Mini Cake Cases

A Mixing Bowl/Jug

Dried flowers to decorate

food colouring if you want to colour them, I forgot so mine are natural 😉

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As I needed a few as gifts, I guessed the amount and it worked out pretty well.  I got 14 bath bombs from 6 dessert spoons of baking soda and 3 of citric acid (I’d recommend using a more accurate measure but I cook like this, what can I say).

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I’m sure you all know how to add bicarbonate of soda and citric acid into a jug but just to show you the differences in textures before and after I have put it in.  Next you add the oils and need to mix them well, patchouli needs to be almost crushed in as it’s thick.

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Then start adding water, I recommend a spray bottle, typically I couldn’t find one so I trickled it in, mixing vigorously (not what I’d recommend to be honest lol).  Again, this worked fine and I ended up with the image below, you’ll notice it is clumping together.

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I then moulded them by pushing rather than rolling.  I did this by hand.

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I then put it into a case and pushed some petals into the top.

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Mine tend to puff up a bit, so I just push the petals in a bit more to make sure they stay there, I suspect that they aren’t meant to puff up, maybe I add too much water when I make them, but they work so I just make them anyway 🙂

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They took me about 10 minutes to make 🙂

The mixture can get a little hard quite quickly but if you keep mixing it you can keep working it 🙂


I say this is a toner but I find that I can use that alone with my eye gel and only need to moisturise about once a week.  What you will need for this recipe:


1/2 Cucumber

Essential oils (I used rose, clary sage, lemon, rosemary and orange)

Rose Water

Boiled water

Distilled pure witch hazel

Recycled bottles (I used small juice bottles from work, drank the juice, reused the bottle)

Sterilising medium (I have what I use for wine making but you could use any method you like)


I first sterilised my equipment, rather than put anything to waste I sterilised a batch ready for other projects.



I then juiced the cucumber as I’m lucky enough to have a juicer, you could blend it or grate it, if you do you might have to squeeze out the juice with cheesecloth.  I then placed cheesecloth over a jug and secured it with an elastic band letting the cucumber juice drain through to give a clearer liquid without sediment.  



I had already boiled and cooled some water (not enough it seems).  The cucumber juice amounted to 2.5fl oz.  I topped up to 1.5 pints with the cooled boiled water.  I added 1 tsp of witch hazel, 1 tsp of orange oil, 2 tsp rose water, 15 drops of rose, 5 drops of clary sage, 3 drops of rosemary and 3 drops of lemon (be careful with lemon in skin preparations it can cause sun sensitivity, hence the low amount), I then filled my bottles.



(You’ll probably notice the condensation on the bottles which shows my water wasn’t completely cool)

I adapted this recipe but will post a link to the original. I have to say that it has out performed shop bought items every time. Our dishwasher smells clean and fresh and our dishes don’t smell at all.

8 parts bicarbonate of soda.
3 parts citric acid
Tea tree and\or eucalyptus oil to scent.

Add and mix into a coarse powder. Add 1 TSP to each load

Cheese and Onion Chutney Tarts

1/2 250 gram ready made shortcrust pastry

Selection of cheeses (I used some Wensleydale and Cranberry, Sweet Chilli Cheddar, Garlic and Herb Cream Cheese and Brie)

Home Made Onion Chutney.


Chutney Recipe

4 small onions, chopped (I chose rough, but you can cut them as you like)

1 tbsp Sugar (Brown if you have it)

1/2 tsp garlic salt

1/4 tsp grated garlic

3 tbsp balsamic vinegar

1 small stick of butter.


First slice the onions and place them in the pan with the butter, let them cook slowly, turn translucent and start to brown, when it gets to this stage you can add the garlic and garlic salt, leave to brown a little longer.  


Once browned add the baslamic vinegar, reduce for about a minute and then cover and leave.  



Roll out your pastry and cut with a cutter (or a lid, like I did) and place into a yorkshire pudding tray, pushing in around the sides and making sure they are flat to the bottom.  



Chop the cheeses into small chunks and add to the tarts on top of a teaspoon of the chutney, dot them around.  


Put them into a preheated oven at 180 degrees celsius and cook for 20 – 25 minutes or until golden and the cheeses have melted.  


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These are light and crispy, it’s a similar recipe to the lime and chocolate so shows how it can be adapted. Makes 12 small cookies


1/2 cup of plain flour

1tsp baking powder

4 tsp vanilla extract

1/4 cup coconut oil

1/4 cup vitalite or vegan margarine

1/4 cup icing sugar

Add to the mixing bowl, the flour, baking powder, sugar, margarine and coconut oil.  I used the coconut oil solid and worked the mixture until it was melted.  Kneed together ingredients with your hands until all fats are dissolved and you have a dough.  Take a small piece of mixture into your hand and roll into a ball, slightly larger than a walnut and place onto a baking tray with parchment, press your thumb into the centre to make a dent, you don’t see it when cooked, but it helps them spread evenly.   Cook on 170 degrees for 10 to 15 minutes, check after 15, they should be golden.





The images show our foraged apples ,with one apple from our tree, foraged blackberries and the leftovers as I forgot to photograph the finished pie.  I never measure my crumble mix but I’ll try and give rough amounts, i’m a cook that goes on flavour and texture and rarely follow recipes. 




Brown Sugar


Vitalite or vegan margarine

Coconut oil

All Spice

Half a Lemon

Regarding quantities, I’d say I used 1 1/2 cups of flour, 3/4 cup of sugar, 1/4 cup vitalite, 1/4 cup coconut oil for the crumble mix, you can use either white or brown sugar.  Combine in a bowl using a rubbing technique to produce breadcrumb like texture. 

For the fruit, there was about 6 cups of chopped apple and 2 cups of blackberries.

First peal and chop the apples, finely chop a teaspoon of lemon zest and juice the half lemon, once chopped coat in the lemon juice, put into a pan with a cup of brown sugar and 2 tsp of allspice, cover and heat until softened, add the blackberries once softened and stir for a minute then transfer into a baking dish.   Top with the crumble mix and bake for 20 or 30 minutes on 190 degrees, check for bubbling filling and light brown crumble. 

I served this with soy cream (non GMO of course)