Lavender Hair Rinse

It is officially SPRING! Time to get outside...time to smell the flowers...time to freshen up our homes and our wardrobes. Why not freshen up our hair as well? I've wanted to make a hair rinse for some time but didn't realize how very easy it was to do. 

So, I did a little research on Pinterest and found a super simple recipe. I gathered all the ingredients (baking soda, bottled water, a mason jar, a cute jar for the shower, lavender essential oil and my jar of lavender buds) and went to work.

Anyone who "knows" me knows that I have always have a SUPER cute bottle saved and ready to use for something special. This super cute bottle will now hold my lavender hair rinse in the shower!

First, I added the bottled water and the baking soda to my mason jar. 

Next I added my sunshine lavender farm essential oil. Then I closed the jar up tight and shook to mix everything together.

Finally I filled my "cute bottle" up with a single serving of the hair rinse and placed it in the shower.

I must admit, I LOVE IT!! After I shampoo, I add the entire bottle to my hair and rub it in, especially at the ends. Then I lightly rinse my entire head. 

Give it a try!! It smells just like spring...

Homemade Lavender Hair Rinse

1 1/2 cups bottled water
1 heaping tablespoon of baking soda
10 drops of lavender essential oil

Add all ingredients to a jar and mix. Pour into your hair after shampooing. Rub into the ends of your hair and then lightly rinse.

Stuffed Red Pepper Soup with Lavender

The cooler weather this past week has brought out my family's desire for soup, soup and MORE soup. Off to check my favorite lavender cookbook ('The Lavender Gourmet- Culinary Recipes for Entertaining and Every Day' by Jennifer Vasich) to find a lovely dish.

This soup was easy and delicious! Especially when enjoyed with a crunchy french banquette ..oh la la!!

Stuffed Red Pepper Soup with Lavender

• 1 pound lean ground beef
• 6 cups water
• 1 chicken bouillon cube
• 1/2 cup yellow onion, diced
• 1 can (14.5 oz) diced fire-roasted tomatoes
• 1 can (14.5 oz) tomato sauce
• 2/3 cup uncooked brown rice
• 1 large red bell pepper, chopped (about 1 cup)
• 1 garlic clove, minced
• 2 Tbsp packed brown sugar
• 1 tsp salt
• 1/2 tsp fresh ground pepper
• 1 tsp sunshine lavender farm Herbs de Provence

In a large soup pot, brown the ground beef over medium heat. Drain the fat from the beef with a strainer and return the meat to the pot. Add the water and bouillon and then stir over medium heat for a few minutes until the bouillon is completely dissolved. 

Add the remaining ingredients and stir until well incorporated. Bring the soup to a boil, stir and then reduce the heat to low. Cover and simmer for 35 minutes or until the rice is tender. Makes approximately 6 to 8 servings.

Enjoy!!

(recipe adapted from page 136 of 'The Lavender Gourmet- Culinary Recipes for Entertaining and Every Day' by Jennifer Vasich)

Banana Nut Bread...Now with a Hint of Lavender

My hubby LOVES a good banana nut bread...yes, he does! I found an extra delicious recipe online (dense and moist) and wanted to make it as a treat for an extra busy weekend. But, how can you own a lavender farm and not want to put lavender into everything? The answer- add a dash of lavender to everything. Please enjoy!

INGREDIENTS-

1 3/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon table salt
6 large very ripe bananas (about 2 1/4 pounds), peeled
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 cup pecans or walnuts, toasted and coarsely chopped

1 tablespoon ground lavender buds

2 teaspoons granulated sugar (grind using a mortar and pestle)

DIRECTIONS-

• Adjust oven rack to middle position and heat oven to 350 degrees.
• Spray 8 1⁄2 by 4 1⁄2-inch loaf pan with nonstick cooking spray.
• Whisk flour, baking soda, ground lavender buds and salt together in large bowl.
• Place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have 1⁄2 to 3⁄4 cup liquid).
• Transfer liquid to medium saucepan and cook over medium-high heat until reduced to 1⁄4 cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth.
• Whisk in butter, eggs, brown sugar, and vanilla. Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts, if using. Scrape batter into prepared pan.
• Sprinkle granulated sugar evenly over loaf.
• Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes.

It was delicious, by the way!!

The original recipe (sans lavender) can be found here-http://courtneyoutloud.wordpress.com/2013/06/21/recipe-better-banana-nut-bread/

Baked Herb Chicken...with Lavender!

I found a lovely recipe for Baked Artichoke Chicken and decided to put a little sunshine lavender farm spin on it.

4 lbs of chicken legs and thighs with skin

1 can of artichoke hearts

1 medium onion, cut into chucks

1 lb button mushrooms, sliced

2 Tbs Dijon mustard

1 Tbs minced garlic

1/4 cup olive oil

1/4 cup white wine

1/4 apple cider vinegar

1/4 Tsp dried thyme

1/4 Tsp dried oregano

1/4 lavender buds, crushed

1 bay leaf

Salt and pepper to taste

Preheat oven to 375F. Place artichokes, onions and mushrooms on the bottom of a large baking pan. Place chicken on top of the vegetables. Mix the mustard with the remaining ingredients and pou over the chicken. Sprinkle with salt and pepper. Bake for one hour.

Everything was delicious and GONE!

Strawberry Lavender Orange Smoothie

Our weather is finally getting to the usual warm/hot stage that we see this time of year. It has arrived so much later then usual...as is evident in our lavender field which is blooming approximately two weeks later then typical. Ahhhh Mother Nature...she's does like to keep us guessing!

We ventured out this week to pick strawberries. Even though we go every year, I always forget how delicious a strawberry is picked fresh right off of the plant. YUM!

In honor of our strawberry picking, we decided to make Strawberry Lavender Orange Smoothie for snack yesterday afternoon. Sadly, I have tons of prepping pictures but the the smoothies were so good that I didn't have enough time to take pictures of the finished product. Oh we'll, next time, I promise!

1 1/2 cups of low fat milk

2 tsp culinary lavender

1 pint fresh strawberries, stemmed, washed and sliced

2/3 cup of low fat vanilla yogurt

3 Tbs of frozen orange juice concentrate

3 Tbs honey

6 ice cubes

Fresh orange slice or fresh strawberry slice for garnish

In a small saucepan, heat the milk over medium heat just until it begins to bubble. Remove from the heat and add the lavender buds. Allow the mixture to steep for 4 minutes. Strain the lavender buds from the milk and discard the lavender buds. Chill the lavender infused milk for 10 minutes.

In the meantime, combine the remaining ingredients in a blender or food processor and blen until smooth. Add the lavender infused milk and blend until well mixed. Garnish with the fresh fruit slices. Makes approximately 4 servings (1 cup size).

(recipe from page 276-277 of 'The Lavender Gourmet- Culinary Recipes for Entertaining and Every Day' by Jennifer Vasich)

Lavender Blueberry Muffins

What goes well with lavender? MANY things...but I've found that my new favorite combination is lavender and blueberries in a yummy muffin form! I have enjoyed several of these babies with a hot cup of coffee first thing in the morning while reading farm emails on the computer. Such a nice way to ease into my day...

Photo by Rhoda Peacher of hobbyfarms.com

Muffin Mix
1/3 cup sugar
4 Tbsp softened butter
1 egg, well beaten
1 cup milk
1/2 tsp vanilla extract
2 1/3 cups all purpose flour
4 tsp baking powder
1/2 tsp salt
1 tsp culinary lavender buds
1 1/2 cups fresh or frozen blueberries

Streusel Topping
1/2 cup sugar
1 Tbsp packed brown sugar
1/3 cup all-purpose flour
1/2 tsp cinnamon
4 Tbsp butter, cut into chunks

Preheat the oven to 375 F and paper line the cups of a 12 cup muffin pan.

In a mixing bowl. cream together the sugar and the butter with an electric mixer for about 2 minutes, scraping down the sides of the bowl as needed. Add the egg, milk and vanilla extract and mix well. In a separate bowl, combine the flour, baking powder, salt and lavender. Add the flour mixture, a little at a time, to the butter and egg mixture. Stir together until well incorporated. Fold in the blueberries and spoon the batter into the prepared muffin pan, filling each cup 2/3 full.

Prepare the "Streusel Topping" by combining the sugars, flour and cinnamon in a small bowl. Cut in the butter by hand until crumbly. Sprinkle some of the topping over each muffin. Bake at 375 F for 25-30 minutes or until lightly brown. Makes 1 dozen muffins.

(recipe from page 212-213 of 'The Lavender Gourmet- Culinary Recipes for Entertaining and Every Day' by Jennifer Vasich)

Lavender Mojito Recipe

Pinterest strikes AGAIN! I found another lavender drink recipe that I just couldn't resist on Pinterest. It was perfect timing as hubby and I went to the beach this past weekend for a couples ONLY retreat. The original recipe was pinned from www.sugarandcharmblog.com. I only changed the amount of dried lavender used and the simmer time of that lavender used to make the simple syrup. Since this was a special drink for our entire group and that group included 3 men, I elected to decrease the dried lavender used to 3 Tablespoons. I hoped to impress them, not overwhelm them... 


Lavender Simple Syrup (makes about 6-8 mojitos)
1 cup sugar
2 cups water
4 tablespoons dried culinary lavender

Bring everything to a boil for about 10 minutes, stirring occasionally. Then let it all simmer for another 10-15 minutes. The longer it simmers and sits, the more taste and smell you'll get from the lavender. Strain the liquid into a bowl to remove the bits of lavender. Pour into a lidded jar and refrigerate.

Lavender Mojito (makes one drink)
10-12 mint leaves
1 oz lavender simple syrup (see recipe above)
1 oz white rum
1/2 of a lime's juice

Muddle the mint leaves and simple syrup together in the bottom of a cup. Add the rum, lime and lots of ice and shake. Pour everything into a lovely glass and top with club soda. Stir again to mix it all together.

This drink was a HUGE hit and quite refreshing! Why not give it a try for a special dinner or party?

Lavender Devonshire Cream

I must confess, the Downton Abbey craze has really hit us hard. Not only do we dream of lush fields of lavender but also of fabulous English teas...including yummy scones and clotted cream!

Why not marry our two obsessions and make some fabulous lavender infused devonshire cream?

Lavender Devonshire Cream

makes enough cream for 16 scones

1 cup heavy whipping cream

1/4 Tbsp Culinary Lavender Buds

1 container (4 oz. size) mascarpone cheese

3/4 tsp vanilla extract

1 1/2 Tbsp granulated sugar

• In a medium size saucepan, combine together the cream and lavender buds.
• Once the cream begins to boil, immediately reduce the heat to low.
• Simmer for 10 minutes, stirring occasionally and using caution not to scald the cream.
• Remove from the heat, strain the lavender buds from the cream.
• Discard the lavender buds and place the lavender infused cream into the fridge for at least an hour.
• Once the lavender-infused cream is completely cold, place it and the rest of the ingredients into a large bowl.
• Beat with an electric mixer until the mixture begins to thicken and is light and fluffy, about 8-12 minutes.
• Use immediately, or cover and refrigerate until ready to use.

What are your obsessions? Please do share, we love to hear from our farm friends!


(recipe from page 221 of 'The Lavender Gourmet- Culinary Recipes for Entertaining and Every Day' by Jennifer Vasich)

Garlic Mashed Potatoes with Lavender

Who can resist mashed potatoes in the winter? I think they are naturally the most wonderful comfort food! Why not add a touch of lavender to make this an extraordinary side dish?

 

 

Garlic Mashed Potatoes with Lavender

makes 8 servings

 

3 pounds red-skinned potatoes

4 garlic cloves, minced
1/4 cup butter
1 tsp sea salt
1/2 cup milk
1/4 tsp fresh-ground black pepper
1/4 tsp Culinary Lavender Buds

• Wash and scrub the potatoes. Cut the potatoes into chunks and place them in a large pot. Cover the potato chucks with cold water; the pot should be about 2/3 full.
• Bring the potatoes to a slow boil over medium-high heat and cook uncovered, until they are tender but not mushy.
• Drain the water from the potatoes and either transfer the potatoes to a large bowl or continue to work within the cooking pot.
• Add the garlic, butter, salt, milk, pepper and lavender buds.
• Whip or mash the all the ingredients thoroughly until the mixture is the consistency you prefer.
• If the potatoes seem too dry, add a few Tbsp of milk.
• Serve immediately and ENJOY!

(recipe from page 112 of 'The Lavender Gourmet- Culinary Recipes for Entertaining and Every Day' by Jennifer Vasich)

Garlic & Herb Cream Cheese Dip

I find that during this time of year, it's so nice to have a few easy recipes on hand that can be whipped together in a hurry for unexpected visitors. This dip is easy to make and extra delicious!! To save time, I have found that it's nice to premix several batches of the dried herb ingredients and store them in individual containers. These herbs last quite a while so, each pre-measured container will be ready to add to a batch of dip when you need it.

Garlic & Herb Cream Cheese Dip
1  8 oz package of fat-free cream cheese
1/4 cup of fat-free sour cream
1/4 cup of freshly grated Parmesan cheese
1/4 cup red bell pepper, finely minced
1 Tbsp dehydrated garlic
1 Tbsp dehydrated onion
2 tsp dried basil
1 tsp culinary lavender buds, chopped
1 tsp dried chives
1 tsp dried parsley
1/4 tsp sea salt
Dash of fresh ground black pepper

In a small mixing bowl, beat together the cream cheese, sour cream and Parmesan cheese with and electric mixer until smooth. Add the remaining ingredients and blend well. Refrigerate the dip before serving to allow the flavors to mature. Makes approximately 8 servings.

(recipe from page 94 of 'The Lavender Gourmet- Culinary Recipes for Entertaining and Every Day' by Jennifer Vasich)

Pumpkin Lavender Soup

Will you be visiting friends or family later this week? Have you been asked to bring a dish? Or, have you been looking for a new and creative dish to serve at your own dinner?

Why not bring a lovely soup that is not only seasonally fun but also lavender-ific!!

Pumpkin Lavender Soup
2 T dried culinary lavender florets/blossoms
1/2 cup water
2 1/2 cup whole milk
1 T butter
2 T brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1 dash ground cloves
Salt to taste
2 cups pumpkin puree

Garnish with:
Sour cream or plain yogurt
Fresh or dried lavender florets/blossoms

Bring dried lavender florets and water to boil. Remove from heat and allow mixture to steep 10 minutes. Strain liquid, discarding blossoms. Set lavender infusion aside.

Combine milk in a saucepan with butter, brown sugar and spices; bring to boiling. Whisk in pumpkin puree and lavender infusion. Season with salt to taste. Heat without boiling.

Ladle soup into warm bowls. Garnish each with a spoonful of sour cream or plain yogurt and, if desired, a few lavender blossoms, either fresh or dried.


If you are super crafty, you might consider hollowing out the appropriate number of small pumpkins and fill each with the soup right before you serve to every guest.

(photo via www.marthastewart.com)

Lavender Sugar

Seems like a simple recipe to post in our lovely lavender blog but I have been thinking so much lately about hot drinks...especially hot tea and easy ways to make it more lavender-y! Making lavender sugar is quick and easy. If presented in a nice container, it can make an elegant gift.

 

There are no extra special ingredients needed...just sugar, culinary lavender buds and several pretty glass containers.

Lavender Sugar

• 2 cups granulated sugar
• 4 Tbsp culinary lavender buds

Mix together the sugar and lavender buds and place in a covered container. Store at room temperature for 1-2 weeks, shaking the container occasionally to distribute the lavender buds among the sugar granules. After 2 weeks, pass the sugar through a strainer to remove the buds and store the Lavender Sugar in an airtight container. For a more profound lavender taste, crush the lavender buds in a spice grinder or coffee grinder before mixing with the sugar and then do NOT remove them from the sugar.


I decided to leave the lavender buds whole and after two weeks, I plan to strain half of my sugar with the purpose of using it in tea. The other half of the sugar I will leave in my lavender buds and use this for cake or brownie recipes. YUM!!

(recipe from page 16 of 'The Lavender Gourmet- Culinary Recipes for Entertaining and Every Day' by Jennifer Vasich)

Basil & Lavender Breakfast Strata

While reviewing books last week for the blog, I once again became engrossed in the fascinating recipes that Jennifer Vasich provided in her lovely book, 'The Lavender Gourmet- Culinary Recipes for Entertaining and Every Day'. I decided it would be fun to go through the book and do provide a "cook and review" here on the blog.

There is no better place to start then with what some describe as the most important meal of the day...Ms. Vasich described this strata as a family favorite that can be easily prepared the night before and then popped into the oven in the AM for a lovely family breakfast.

Basil & Lavender Breakfast Strata

• 1 pkg (8 oz) ground turkey sausage
• 6 eggs
• 7 slices of day old bread, cut into cubes
• 2 cups low-fat milk
• 1/2 cup (4 oz) low fat cream cheese, melted
• 1 cup shredded cheddar cheese
• 1 pkg (8 oz) sliced mushrooms
• 1 pkg (10 oz) frozen asparagus, thawed and drained
• 1/2 cup sweet onion, minced
• 1 Tbsp butter, melted
• 1 Tbsp fresh basil, chopped OR 2 tsp dried basil
• 1/2 tsp culinary lavender buds
• 1/4 tsp fresh ground black pepper
• 1/2 tsp salt

In a large skillet, brown the sausage, drain and set aside. In a large mixing bowl, beat together the eggs. Add the remaining ingredients, along with the sausage and mix well.

Spoon the mixture into a well- buttered 9-inch by 13-inch baking dish. Cover and refrigerate for 8 hours or overnight.

Preheat the oven to 350F. Bake the strata, uncovered at 350F for 60-70 minutes or until a knife inserted near the center comes out clean. Refrigerate any leftovers. Makes approximately 6 to 8 servings.


My family and I loved this breakfast strata and will definitely be adding it to our list of repeat recipes! The lavender added a very interesting note and even our picky eater enjoyed it. I also served a fresh fruit salad and piping hot coffee...DELICIOUS!

(recipe from page 60 of 'The Lavender Gourmet- Culinary Recipes for Entertaining and Every Day' by Jennifer Vasich)

FUN Fall Giveaway!

It's been a rough week. One of my kids has some mysterious allergic reaction all over her body. We have been to the doctor twice in four days and received very little information about what it could be and the best way to treat her. Believe me, she is VERY vocal about how uncomfortable she is...

One of the diagnosis is dermatitis due to mites (YUCK, I know). So, I have spend several hours EVERY DAY changing beds, washing sheets, vacuuming the whole house and preparing soothing baths. Not such a bad time of year to be doing all these things as I do love to clean the house from top to bottom at the change of a season! Makes everything seem so fresh and helps me feel ready to conquer what lies ahead. Maybe you feel the same way?

I was definitely hoping so...

In honor of fall and all the cleaning up it brings, our newest giveaway is HERE.

We are giving away a 32 oz size of our very own, Sunshine Lavender Farm "Lavender Laundry Booster". Use it to naturally scent and boost your laundry detergent. Add 1/2 cup along with either liquid or powder laundry detergent for super cleaning power with a fresh lavender fragrance. Nice exclusively for sheets, towels and everyday washing. It is so yummy!

To win this awesome giveaway, please leave a comment indicating your favorite thing about fall...I will randomly pick a winner next Friday October 19th at 6:00 PM EST.

Just a note, another one of my FAVORITE things to do in fall is to make a fresh pot of soup. In between cleaning and folding and surviving this morning, I made a HUGE pot of "Garlicky White Bean Soup with Dark Greens". I found the recipe on Pinterest earlier this week...can I get a shout out in regards to the AWESOMENESS that is Pinterest?? YAY!!

If you are interested, here is the recipe link- Garlicky White Bean Soup with Dark Greens. ENJOY!!

Lavender Facial Spritzer

In the constant quest to find new and wonderful lavender tid-bits to share with you, our farm friends, I realized this morning that I have neglected to share one of our essentials from this past summer. My children LOVE to be outside, especially at the beach, a pool, a park, etc. I have a bag especially dedicated to travel when there is a chance of us getting wet. One of the items in our bag (along with towels, sunscreen, organic bug spray, etc) is a lavender facial/body spritzer. We use it constantly to cool off and help us relax the day away.

Even though the days are getter cooler, I've discovered that we are still bringing our lavender facial spritzer along on our outdoor trips. It's super easy to make too...

Gather together your favorite mini spray bottle(s), some spring water and of course your lavender essential oil.

 

First fill the spray bottle half full of bottled water.

 

 

Then add several drops of lavender essential oil...usually no more then six drops total as you will be using the spritzer on your face and body. 

Fill the rest of the spritzer bottle with bottled water.

 

 

You are now ready to begin spritzing away to lavender relaxation!

ENJOY!!

Pinterest Finds- Lavender Beverages

School has started again. The lazy summer mood around our house has changed somewhat. We are getting use to our new, busier schedule. My mind is now instantly ready for fall...sweaters, hot chocolate, pumpkin muffins, fallen leaves, etc.

The temperatures are definitely dropping at night but during the day (like today) it was still HOT HOT HOT!! Summer is not quite over yet...not by a long shot.

So instead of trying another one of the lavender hot chocolate recipes I've found on Pinterest, I searched for something cool, refreshing AND easy...I'm all about easy these days! Please click on each individual caption below the picture to access our pin on Pinterest.

Sophie Dahl's Iced Tea

I LOVED the sound of this iced tea. It is an iced Earl Grey (which I truly think is way underrated) with the addition of dried lavender during the brewing process. Can you see yourself enjoying a glass of this tea with a simple sugar cookie? YUM!!

Martha Stewart's Lavender Spritzer

How about something sparkling? This lovely lavender spritzer from Martha Stewart's website would be wonderful and super simple...just water, dried lavender buds and sparkling water to finish. Perfect with a garden sandwich for lunch.

The Blonde Gourmand Lavender Vodka Tonic

 

And clearly, a post dedicated to "lavender beverages" would not be complete without a little alcohol. This simple vodka tonic includes the addition of a lavender simple syrup and a few floating lavender blossoms for the full effect. I am certain to have one of these in hand this weekend after everyone has gone to bed and it is finally time to relax.

 

Have you tried or found any interesting lavender beverage recipes lately??

Coffee, Friends & Chocolate Lavender Truffles

Summer is almost over...school starts back in a little over a week. I feel like the past few months have flown by in a blur of manic activity. I DO NOT feel relaxed right now! So, as a "first day of school" celebration, I am planning to have a few girlfriends over after lunch to enjoy some pleasant conversation, a few cups of coffee and a treat that we can't pick up at any random drive through. I have decided to make homemade Chocolate Lavender Truffles!

I've spent a few minutes online everyday this week researching the best recipe and so far, nothing compares to the one we already have listed on our website- www.sunshinelavenderfarm.com

Oh, I am so looking forward to a few moments ALONE with my friends!! I promise to post a few pictures of the get together AND the finished truffles...

Chocolate Lavender Truffles

1 cup heavy cream
1 teaspoon dried lavender florets
12 ounces bittersweet chocolate
1 cup unsweetened cocoa

Grate chocolate. Bring cream and lavender to a simmer for one minute, then strain. Add cream to chocolate and stir to melt. Mix well. Chill at least 3 hours. Roll into 1 inch balls, then roll in cocoa. Makes 25 truffles. Lovely as an after dinner treat with coffee!

(Picture via http://allrecipes.com/)