DIY: Caring for Wooden Utensils

Wooden Spoons CollageI’m not a fan of buying something I don’t need.  This includes wooden spoons!  I’d rather maintain than replace:)

I had a look at my wooden utensils the other day and man were they tired looking!  They had a food smell to them (big surprise right!) and they lacked their original new wood look.  So I went to them with my essential lemon oil from DoTerra and some salt.  The lemon oil naturally deodorized the wood and the salt was a natural abrasive.

YOU WILL NEED

well used wooden utensils

lemon essential oil ( I use doTerra oil )

salt

natural soap or what ever soap you wash your dishes with

warm water

coconut oil (olive oil works well too)

a clean rag

STEPS

. rubbed the lemon/salt mixture well into the wood, let it rest for 5 minutes. (2-3 drops of lemon oil per utensil should do it.

. gently wash with Dr. Bronners Soap or dish soap under warm water and dry them.

. take a finger gob of coconut oil and a clean cloth (make sure to use a cloth you don’t mind having an oil stain on).

. rub the oil coconut oil or what ever oil you’re using into the entire spoon.   Your done! no need to wipe, rinse etc the oil away:)

I immediately saw how “thirsty” the wood had been.  The dry wooden spoons sucked up the coconut oil really well.  Once the wooden spoons had a coconut oil rub-down I laid them on my counter to soak up the rest of the oil on the wood surface.

PS: This same method can also be done on your wooden cutting boards.

If you’re interested in essential oils form DoTerra I’m an Independent Product Consultant and can help you learn more about oils, how to use them and their benefits.

Roasted Butternut Squash Soup

It’s soup season in our home and there’s an abundance of squash at the produce stand in the Vancouver area.  I went nuts and bought 6 butternut squashes!!!!  This recipe has plenty of flavour and healthy fats!  Good for brain function and energy:)

butternut Soup

 

Here’s what you’ll need

– a 9 x 13 glass or ceramic dish

– 1 medium OR 2 small sized butternut squash

– 2 cups chicken stock (I made mine from GoBio Chicken Bouillon Cubes)

– 1/2 cup coconut milk (to blend with the soup)

– 2 tbs melted bacon fat

– 2 tbs MCT oil (Multi-chain-triglyceride) OR regular coconut oil

– salt and pepper to taste

– 1 tbs coconut milk to add to each bowl just before serving.

Here’s what you’ll do

COOK YOUR SQUASH & MAKE CHICKEN STOCK

– turn oven to 400 F

– cut squash in half and scoop out seeds

– put 1/2 inch of water into your glass or ceramic baking dish, place the squash upside down in the water, bake it for 45 minutes.  * you’ll want the squash nice and soft so it’ll blend easy.

– While the squash cooks, dissolve your chicken bouillon cubes into 2 cup of water – allow the stock to cool before you blend it!!! – hot liquids can be dangerous to blend –

– allow the cooked squash to cool (I usually put it in the freezer in a room temperature dish).  Once cooled, remove the peel and cut or scoop the squash into 1 inch cubes for easy blending

*Now you have your cooled squash and your cooled chick stock,

– put both the squash and chicken stock in the blender or food processor  – being careful not to over fill either, you may need to blend or process the soup in two batches depending on the volume your machine can safely hold.

– add the coconut milk, melted bacon fat, MCT oil OR Coconut oil to the blender or food processor and process until it reaches your desired texture.  I blend mine until it’s smooth and buttery.

– add salt & pepper to taste.

Before serving add a tbs of coconut milk and swirl it with a spoon for presentation and a punch of sweet flavour!

Cheers to Soup!

Julie 🙂