What comes to mind when hear the word Patchouli? Drum circles? Incense? Haight and Ashbury? The 60’s?
Well friends, there is a lot more to Patchouli than the sweet smell of incense and free love.
Patchouli (Pogostemon cablin) is a large perennial that is a member of the labiatae family, which includes lavender, mint and sage. Its origin is traced to Southeast Asia. The oil extracted from the leaves of the plant is well-known for its deep, earthy and musky fragrance.
What are the patchouli plant properties?
It is anti-infectious, natural anti-inflammatory, antifungal, antimicrobial, antiseptic, antitoxic, astringent, decongestant, deodorant, diuretic, insecticidal, stimulant, relaxant, digestive aid and tonic.
Patchouli oil has upwards of 10 therapeutic properties!
- Patchouli oil is very effective in soothing rough, cracked and overly dehydrated skin.
- It is used to treat acne, psoriasis, eczema, and scalp disorders. The oil has antiseptic properties which really help with inflamed skin.
- Patchouli oil is a known anti-fungal making it a great choice for athlete’s feet.
- It is of great help for insect bites. It could also be used as an insect repellant.
- Patchouli oil has a grounding and balancing effect on the emotions and is known to fight depression and anxiety.
- It is known for its deodorizing properties, making it a great choice to ward off underarm odor.
- Patchouli oil, when used on the skin, is an excellent tissue regenerator and stimulates the growth of new skin cells.
- In wound healing, it not only promotes faster healing, but also helps to prevent ugly scarring when the wound heals.
- With its excellent diuretic properties, patchouli oil is effective in fighting water retention.
- Patchouli oil is also great to use to boost the immune system from the outside in. It can also help ease coughs and headaches through its smell alone!
This oil also assimilates toxic material in the body! Pretty amazing isn’t it? That’s why I choose to use it in my Orange Patchouli Walnut bar! It is such a versatile oil with a pleasant smell, and so many uplifting qualities. Why not try some?
My customers are more than just customers. Each one of you has had an impact on me and the community of women that I am drawn to helping. When someone impacts me the way you all do, you step over the line of “customer” and become a friend, part of the circle of people I connect to and continue to work hard to serve.
Today I would like to share a recipe that has been passed around my inner circle for years. It is a recipe that we save for those special occasions. Those occasions where we come together to celebrate milestones, to laugh, to simply enjoy being together. It is a recipe we treasure and come to look forward to making as it holds memories and meaning. It is a recipe that reminds us of the importance of connections between people.
We call these Friendship Tea Cookies because they are inspired by the Russian tea cookie that many of you have probably tried. Those powder sugar dusted balls (or hearts) of buttery goodness. They melt in your mouth and bring a smile to your lips. We can sit around and talk for hours, sipping tea, and indulging on this treat. But most importantly, we just enjoy the time together.
I wish I could invite you all over for tea and Friendship Tea Cookies. But since I cannot, let’s have a virtual celebration of my appreciation for your friendship, for your purchasing my bars, sharing my bars, and helping me make it possible to give back to the community at large in such a huge way. Without you, my Bar For Bar program wouldn’t be possible.
So please, go make these cookies, grab a nice cup of your favorite tea, and let’s celebrate YOU and how you have helped shape the direction of my business, my life, and the lives of so many women in shelters!
Gluten Free Friendship Tea Cookie Recipe
Makes 36 cookies
- 3 cups almond flour
- Dash of sea salt (this one is my favorite)
- 1/4 teaspoon baking soda or baking powder
- 4 tablespoons butter or coconut oil
- 4 tablespoons raw honey , liquefied but not heated
- 4 teaspoons vanilla bean paste
- 1/2 cup pecans or almonds, toasted and chopped
- 1/2-3/4 cup powdered sugar
- Preheat oven to 350° F.
- In a food processor combine almond flour, salt and baking soda until well mixed.
- Pulse in butter/coconut oil, honey and vanilla bean paste.
- Mix in pecans/almonds. It is best to just do this by hand with a wooden spoon.
- Scoop dough out in tablespoons size amounts. You do NOT want the dough balls to be any larger than a tablespoon worth of dough.
- Using your hands to form cookies into balls, press the dough very firmly. If you do not press the dough balls firmly, they will crack and fall apart when baking.
- Place dough balls and a parchment paper lined cookie sheet and bake for 7-10 minutes. DO NOT OVER BAKE!
- Remove from the oven and allow to cool for 20 minutes on the cookie sheet. Do not try to move the cookies while they are warm. They will fall apart.
- After the cookies are cooled, gently roll or dip them into powdered sugar. I actually like to put some powdered sugar in a sifter and just dust the top of the cookies.
Photo Credit: Flickr/Riana