The winter air is a brutal foe. The dry cold coupled with the heater running leaves skin damaged, dry and sometimes cracked. This is especially true if you spend time on the mountain skiing or snowboarding in the blistery winds. When my skin gets dry and chapped I turn to homemade remedies, most of which are entirely edible, so I don’t have to worry about what I’m putting on my body. Time to get that moisturized, glowing spring skin on!

This recipe is insanely easy and incredibly soothing and healing. Calendula oil is a wonderful anti-inflammatory for sensitive skin, including people with eczema or psoriasis. It can facilitate the healing of wounds and help increase collagen to help prevent and heal scars. I’ve also heard it’s great for healing and soothing diaper rash but can’t attest to that!

I use a slow, cold infusion method because heating the oils and calendula can damage some of the healing properties as well as cause the oils to go rancid sooner.

Oh, and did I mention it’s BEE-YOU-TEE-FUL while it steeps in your window?! A very lovely client of mine noticed it glowing prettily and asked what it was. Here it is!

all rights reserved Crystal Cartier 2013 Copyright

all rights reserved Crystal Cartier 2013 Copyright

  • glass jar
  • dried calendula (pot marigold)
  • pinch dried rosemary
  • carrier oil of choice, I use jojoba or extra virgin olive oil (sweet almond, macadamia etc. would all be great here)
  • few drops essential oil if desired, I like chamomile for additional soothing properties

~ Fill the jar 3/4 of the way with calendula flowers and add a pinch of rosemary

~Pour carrier oil over the flowers more than covering the flowers

~Add a few drops essential oil, seal jar and leave in sunny warm window for a few weeks.

* Use a carrier oil you can use on your face (non-comedogenic) so you can slather it everywhere without worry:)


all rights reserved Crystal Cartier 2013 Copyright

I went to Trader Joe’s to pick up some chicken broth only to find that their entire stock was wiped out and on back order from the producer. Whoa, there are a lot of sick people out there this winter! This recipe is a warming, salty, savory delight in the cold weather and especially when the sniffles are in play. Instead of cooking down a carcass overnight to make a stock, this stock comes from the leftover drippings and wine jus from this brined thyme roast chicken recipe. It makes a simple process of the whole homemade chicken stock drama, not to mention how delicious it is! If you haven’t already, check out that recipe and return here when you’ve got your lovely leftovers.

EDIT: I recently was out of wild rice when making this and instead substituted 1/2lb+ each enoki and fresh shitake mushrooms. TO DIE FOR!!!

all rights reserved Crystal Cartier 2013 Copyright

  • leftover chicken, veggies and wine jus from brined thyme roast chicken
  • 1 quart chicken stock
  • 2 carrots, coined
  • 1 shallot, thinly sliced
  • 1 Tablespoon butter
  • 1 Tablespoon dried thyme
  • 1 teaspoon ground dried lavender
  • 2 bay leaves
  • 1 cup wild rice, par cooked OR 1/2lb each of sliced fresh shitake and enoki mushrooms
  • salt and pepper to taste

~ Melt butter in large stock pot and saute shallot, and mushrooms, if using, for a few minutes. Add carrots and cook a few minutes longer.

~ “Melt” leftover jus/veggie/chicken mixture over the mushrooms. Add stock, bay leaves, thyme, and lavender and simmer until carrots are tender.

~ Shred or dice chicken if not already done and add back to pot.

~ Add wild rice if not using mushrooms and season with salt and pepper to taste.

~ Add extra water or chicken broth if necessary.


all rights reserved Crystal Cartier 2013 Copyright

Visit Us On FacebookVisit Us On LinkedinVisit Us On Google PlusCheck Our Feed