DIY Salve for Cracked Heels

Thanks Wellness Mama for this great recipe for foot cream! I’ll be making this for my mother for Christmas. The following images and text are courtesy of Wellness Mama. Enjoy!

DIY Salve for Cracked Heels DIY Salve for Cracked Heels

I had a reader email to ask about natural remedies for cracked heels. Cracked heels can cause problems that range from minor discomfort to pain and bleeding. My husband and I met walking across the country and cracked heels were pretty common.

Cracked heels can be the result of several things:

  • the way a person walks
  • poor circulation
  • a skin problem like eczema or psoriasis
  • fungal infection
  • nutritional deficiencies

Finding the Cause:

Since cracked heels can have a variety of causes, it is important to find the root of the problem. Often, I’ve seen cracked heels improve with dietary changes. Deficiencies of zinc, magnesium and omega-3 can contribute to cracked heels, and fat soluble vitamins and gelatin are also important.

Skin related problems and fungal infections can often be helped with regular detoxifying foot soaks and a homemade healing salve.

Personally, we take fermented cod liver oil daily and make it a point to consume wild-caught fish to maintain Omega-3 levels. Since zinc is important for men’s health, my husband also takes a zinc supplement regularly.

As a general rule, I suggest trying any remedy for at least a few weeks to see if it is working. For best results, try external and internal approaches at the same time.

Internal Remedies for Cracked Heels:

  • Consuming enough Zinc, Magnesium and Omega-3s in food or supplement form
  • Consuming Gelatin and Vitamin C which increase skin elasticity and may help reduce cracking
  • Optimizing fat soluble vitamins like Vitamin D (found in Fermented Cod Liver oil, supplements or from sun exposure) and Vitamin K (found in grass-fed butter or supplements). Consuming foods like bone broth and organ meats is also helpful.
  • Drinking enough water and consuming trace minerals

External Remedies for Cracked Heels:

Cracked Heel Foot Salve Recipe:

Ingredients
Instructions
  1. Pour 2 tablespoons of boiling water in to the magnesium flakes in a small container and stir until it dissolves. This will create a thick liquid. Set aside to cool.
  2. In a quart size mason jar inside a small pan with 1 inch of water, combine the coconut oil, beeswax and shea butter and turn on medium heat.
  3. When melted, remove the jar from the pan and let the mixture cool until room temp and slightly opaque. At this point, put in to a medium bowl or into a blender.
  4. If in a bowl, use a hand blender or immersion blender on medium speed and start blending the oil mixture.
  5. Slowly (starting with a drop at a time) add the dissolved magnesium mixture to the oil mixture while continuing blending until all of the magnesium mix is added and it is well-mixed.
  6. Add the oregano and peppermint essential oils if using and whip until combined.
  7. Put in the fridge for 15 minutes and re-blend to get body butter consistency.
  8. Store in fridge for a cooling lotion (best consistency) or at room temp for up to two months.
  9. Use on cracked heels at night. Apply a thick coat and wear socks until the salve absorbs.
Notes
Do not use Oregano or Peppermint Essential Oils on children or while pregnant. As with any medical condition, check with a doctor if things don’t improve or if you have any specific concerns.

For best results, exfoliate feet with dry skin using the pumice or Ped Egg, then do a detoxifying foot soak, let dry and apply the salve. Repeat as needed until problem resolves.

Spring Pea Soup With Fromage Blanc Cream

The following text and images are courtesy of Etsy. See the article in full here

Etsy.com handmade and vintage goods

Photo by Adrianna Adarme

Story by Adrianna Adarme

Published on Apr 11, 2013 in Eatsy

acozykitchen

I went through my entire childhood being a pea-hater. My poor mother put peas in all sorts of dishes, only to be met with me sitting in my corner, picking every single one out. I was sending a very clear message to her (and anyone else that would notice) about my pea-intolerence.

Even as I became a more adventurous eater, I steered clear of peas. It wasn’t until a few springs ago when I warmed up to the idea of them being on my plate. I mean, they’re so adorable in their little pods. A few dishes later featuring perfectly cooked peas, I realized that I don’t hate peas; I actually just dislike the starchy, overcooked peas of my youth.

This soup celebrates the sweet and deliciousness of peas. The spring onion bulb and shallot are roasted, adding a wonderful hint of onion that works so nicely with the sweet peas. A few dollops of fromage blanc cream adds a touch of decadent creaminess. I can’t think of a better way to consume the season of spring.

Spring Pea Soup With Fromage Blanc Cream
Serves 4

1 shallot, peeled
1 spring onion bulb
3 tablespoon unsalted butter, divided
1 pound peas (fresh or frozen)
2 cups water
1 1/4 teaspoons fine-grain sea salt
4 ounces fromage blanc
1/2 cup whipping cream

1. Preheat the oven to 375 degrees Fahrenheit. Place the shallot, spring onion bulb and 1 tablespoon of butter in the center of a sheet of parchment paper, folding it over like a business letter and sealing it on the sides. Bake for 20-25 minutes and until the shallots are translucent and soft. Allow the shallot and onion to cool enough to touch. Using a small knife, cut off the outer layer of crispy skin around the spring onion and discard. Set the spring onion bulb and shallot aside.

2. To a medium saucepan, add the peas and water. Bring the mixture to a simmer and cook for 10 minutes, until the peas are slightly softened. Stir in the remaining 2 tablespoons butter, until melted. Carefully transfer the mixture to a blender, and add the shallot and spring onion bulb; purée until smooth. Add the salt and adjust according to taste. Pour the puréed soup back into the saucepan and heat over medium-low to keep warm.

3. In a small saucepan over low heat, add the fromage blanc and whipping cream. Whisk the mixture together until smooth. Salt to taste. To serve, divide the soup between bowls and top each soup with a dollop of the fromage blanc cream.

All photos by Adrianna Adarme.