How to make Magnesium Oil

Most people these days are deficient in magnesium. It is estimated that approximately 80% of Americans are deficient in magnesium. Magnesium is so vital that every major organ in the human body needs it to function properly. The significance of magnesium is so grand that I will save all the details for a later post. But let me just say, magnesium is very important and when one is deficient in magnesium, there are side effects that one will experience.

Magnesium Oil

After I read tons of information about magnesium, I learned magnesium is best absorbed through the skin. This method is called trans dermal magnesium therapy.  I began looking at Amazon for magnesium oil but it is expensive! The Ancient Minerals brand (higher quality) is $36.69 for an 8 oz bottle! This is too expensive for my blood so I researched how to make the magnesium oil yourself.

It is super easy to make and a LOT cheaper!

What is Magnesium good for?

I will try to keep this short, but here is a few things that magnesium does for the body.

  • Relieves stress
  • Aids weight loss
  • Promotes a more restful sleep
  • Eases PMS and menstrual cramps
  • Prevents Kidney stones and can possibly reverse kidney stones
  • Aids in Vitamin D absorption (most Americans are also deficient in Vitamin D as well)
  • Helps relieve constipation
  • Helps the body adsorb nutrients
  • Lowers blood pressure
  • Boosts energy levels
  • Promotes bone and dental health
  • Helps strengthen the immune system
  • Can help with disorders like fibromyalgia, diabetes, IBS, ADD, ADHD, insomnia, depression, restless leg syndrome, and more
  • Promotes skin health
  • Helps promote overall health and wellness

I plan on writing a more in depth post about the benefits of magnesium so stay tuned for the article! If you want to do some research, here is a book that talks about the benefits of Magnesium.

What you need

  • 1/2 c Magnesium Chloride Flakes
  • 1/2 c distilled water
  • spray bottle (one batch will make about 4 oz of magnesium oil. I keep mine in (2) 2 oz spray bottles)

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Cost Breakdown

The Ancient Chloride Flakes (I recommend this brand because of quality) will cost you about $11.05 on Amazon and if you are a Prime member, the shipping is FREE. The bag will make quite a few batches and the batches last for quite some time. The Distilled water costs me $0.99. And I picked up the spray bottles for a $1 each. One 1.65 lb bag of the flakes will make 6.61  batches. So you do the math and that is $1.67 for 1/2 c flakes and $0.03 for the distilled water totaling $1.70. That sure beats $36.69 for the 8 oz bottle!! You could add in the $1 bottles if you want, but the spray bottles are a one time cost.

How to make

  1. Bring water to boil. Remove from heat.
  2. Stir in Magnesium Flakes until dissolved. Allow to cool.
  3. Store in spray bottle.

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How to use

Shake the bottle before spraying. Spray 10-20 spritz on arms, legs, stomach once daily. You will probably have a tingling, itching, sensation. This usually goes away after 20 or 30 minutes. To me, it feels like those tingle lotions that you use for the tanning beds. This is normal and after consistent use, this should go away. I have read that the tingling, itching, actually means you are deficient in magnesium. I want to say this is probably correct. When I first began using the magnesium oil, I had a very strong tingly itchy sensation. I kept using it and it didn’t go away. I actually stopped using it for a while. Then I began using Himalayan salt (read my article about Himalayan Salt) into my diet. I used it again and the tingly, itchy feeling was very low and it subsided after about 1-5 minutes. You will probably want to start out with about 10 spritz and work your way up to 20 spritzes.

 

Let me know what you think and how it works for you!

 

 

Homemade Ranch

Homemade Ranch is sooo yummy! If you have never made homemade ranch, give this recipe a try. Once you have had the homemade ranch, you don’t want to go back to store bought ranch!

homemade ranch

 

I still buy the store bought kind to have on hand but I try to always have some homemade Ranch made. I have to have a big thank you to The Happy Money Saver! She shared her DIY Copycat Hidden Valley Ranch. Credit goes to The Happy Money Saver for the original. For the most part, I have stuck to the original recipe but I have changed it slightly so here goes.

Dry Mix

 

First you need to make the dry mix.

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  • 1/2 cup dry buttermilk
  • 2 T parsley
  • 1 t dill weed
  • 1 t onion powder
  • 1 t onion flakes
  • 1 t salt
  • 1 garlic powder
  • 1 t garlic salt
  • 1/4 t pepper

Mix all the ingredients and store in jar. I place mine in the fridge since it contains the dry buttermilk. I originally store it in my spice cabinet until a light bulb went off in my head. I was storing the dry buttermilk in the fridge (due to directions on packaging) but not the dry mix.  Oops! None of  us got sick but just to be on the safe side, we store it in the fridge now!

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3 T dry mix

1 C Real Mayo

2/3 – 1 C buttermilk

 

 

Using a whisk, mix the dry mix and buttermilk first. I found it seems to mix better without clumping this way. After you have it mixed thoroughly, add the mayo. Store in container in fridge.

We usually go ahead and use the ranch right away but it does taste better if you let it sit in the fridge for an hour or so before using.

 

Again a special thanks goes to The Happy Money Saver! I have tried many different recipes for the DIY ranch and this one tops them all! We rarely use a store bought ranch anymore. And if we do, it is simply because we are about to eat and I am out of the ingredients.

Homemade Salsa Recipe

Chips and salsa is a family favorite snack. It only makes sense to make homemade salsa. And let’s face it, homemade just tastes better and is generally healthier for you. Homemade salsa is fresher and customizable to your own personal taste. If you add home grown ingredients, the benefits are even better and tastier!

homemade salsa

Store bought salsa has added sugar, high in sodium and  “natural flavors.” Not sure what those natural flavors are but from my research, labels like “all-natural” “naturally flavored” or anything of this manner are not exactly what you might think it is. Natural News has an article about the Natural Flavoring. Today also has an article. Just what is ‘natural’ flavoring anyway?

I make a 32 oz batch every 2 weeks. It typically will be gobbled up within a week (if it even lasts that long). I made a batch yesterday, and half of it is already gone. I am not kidding when I say this, but my husband does what we call a “happy dance” every time I make it. LOL It is his way of saying, ” This is AWESOME!!!”

salsa 1

There are two different kinds of recipes when making homemade salsa. There is the fresh kind which lasts typically 2 weeks in the fridge and the canned kind. Today, I will be sharing  the fresh kind. Later on down the road, I will be sharing the canned salsa recipe. The fresh salsa recipe is a very simple and fairly quick process. The canned kind is a little lengthier, more work, makes a larger batch, and can be stored longer.

What you’ll need

A food processor (you can pick one up at Wal-Mart for $25. Here is the one I have and works great for the salsa and many other things. Black and Decker 8 C food processor. A 10 c is probably more ideal but it can be done with the 8 c. You don’t absolutely need a food processor but it cuts down the time and gets a better texture)

Knife

Cutting Board

All ingredients listed in recipe

32 oz Container to store salsa in

Homemade Salsa Recipe

6 Roma Tomatoes

3-5 cloves of garlic (I typically go for 5 but I like garlic. Adjust this to your taste)

1 bunch of cilantro

1 small sweet yellow onion

1 jalapeno pepper

1 sm fresh squeezed lemon (this should also be done to taste. I hand squeeze mine so I do not get as much juice out as

sea salt to taste

 

Directions

1.) Set your food processor up with the chopping blade. Mince the garlic. It can have some chunks since the food processor is going to chop it as well. Throw in food processor. Cut the stem off of the jalapeno. Slice the jalapeno and throw in processor. Make sure to throw the seeds in there as well. It is what will give the salsa some heat.

garlic in food processorsliced jalapenojalapeno in food processor

2.) Wash the cilantro, strain, shake off access water and pat dry with a paper towel. Cut off the stem and discard. The stem is the bottom part that has no leaves on it and is approximately 4 inches long. Don’t cut all the way to the leaves because the top part of the stem has flavor in it. Now chop the cilantro and toss into foodprocessor. Cut the end of the sweet onion and peel the outer layer away. Now dice the onion and toss in with the rest.

bundle cilantrochopped cilantro


diced onions
diced onions in processor

3.) Cut the top part of the roma tomatoes off or you can use a tomato corer. Chop the tomatoes. Begin filling with the tomatoes until you have it filled to the Max level of your processor. There should be a line on the side telling you when to stop. Put the lid back on and pulse a few times. As soon as the mixture begins to combine, add more tomatoes to the middle where the chop blade has made a hole.  The blade will create almost like a suction pulling the tomatoes from the middle to be chopped first. Add until you reach the fill line. Pulse again until you can get the remaining tomatoes in. Add the remaining tomatoes in and pulse a few times.

Roma TomatoesRoma Tomatoes quarteredDiced Roma Tomatoes

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4.) Now, roll your small lime on the counter top applying pressure. Cut in half and squeeze both halves into the mixture. Pick out the lime seeds if any fall into mix. Sprinkle with sea salt to taste. Now pulse and really get the mixture to combine evenly and there is no large chunks. I like a mixture of small chunks. Now, for the fun part. Get your chips out and give it a taste. (This is my husband’s favorite part, and is always followed with the “happy dance!”) Add more salt if needed and pulse again.

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5.) Store in fridge for up to 2 weeks.