Luckily, you don´t have to rely on commercial deodorants and risk as serious damage to your health. There’s an amazingly effective deodorant that uses just a few natural ingredients and can easily be made in your own home. The main ingredient in this natural alternative is our virgin coconut oil, organically certified and made with love here at Jiwa Damai.This deodorant has a pleasurable scent, moisturizes the skin, and those who use it swear by it. Recipe Ingredients: 6-8 Tbsp Coconut oil (solid state) 1/4 cup baking soda 1/4 cup arrowroot powder or cornstarch (arrowroot is preferred) Directions: 1. Combine equal portions of baking soda & arrowroot powder/cornstarch. 2. Slowly add coconut oil and work it in with a spoon or hand blender until it forms a firm but pliable texture. It should be about the same texture as commercial deodorant, solid but able to be applied easily. If it too wet, add more arrowroot powder/cornstarch to thicken. 3. You can either scoop the mixture into your old deodorant dispenser or place in a small container with an airtight lid and apply by hand. Makes about 1 cup. This recipe lasts about 3 months for two people with regular daily use. About the Ingredients Baking soda absorbs odors, cornstarch absorbs wetness and coconut oil is an anti-oxidant and a moisturizer with anti-fungal/anti-bacterial properties. You can also add essential oils such as tea tree oil for its antibacterial, anti-fungal and antiseptic qualities.
One of the activities we offer to our guests is taking part in a cooking class with our Balinese cook. From our Balinese cook you will learn about local dishes and ingredients, pick vegetables in our garden and learn how to prepare the dish. We mostly use fresh organic veggies from our permaculture garden.
This is the recipe for our chicken dish. You'll need the following ingredients: Chicken, onion, garlic, ginger, chilli, lemon grass, salt, pepper and oil.
These ingredients are all mixed together and ground. The chicken is plugged into very small pieces, only the white meat is used. The tiny chicken pieces are tossed into the uncooked herbal mixture and well mixed. Its taste is utterly delicious. The chicken is served with rice and veggies.
In the permaculture garden we also grow basil - Balinese lemon basil as well as western basil.The land at Jiwa Damai is blessed with fertile grounds - and the basil bushes are growing really well !
We use the basil to make basil pesto - Today we want to share with you the recipe for our old fashioned basil pesto.
For our flavourful pesto we use the Balinese lemon basil from the garden, combined with stronger flavored Italian basil. At first all the leaves have to be cut in tiny pieces.
Once the basil is cut, we add garlic, olive oil and shredded parsley. Et voila - the pesto is ready to be eaten.
Enjoy with fresh pasta !
Today we want to share our favourite Balinese Tofu recipe with you. Tofu or bean curd is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and it is often seasoned or marinated to suit the dish. Tofu contains a low amount of calories, relatively large amount of iron, and little fat. Depending on the coagulant used in manufacturing, the tofu may also be high in calcium and/or magnesium.
At Jiwa Damai we serve health-conscious cuisine for body and soul. We only use local fresh farm products, some grown on our land. In combining our ingredients, we pay attention to how the valuable substances in the food complement each other in order to create a balanced and vitalizing eating experience. Our talented cook Astri likes to prepare various Tofu dishes. This one is sooo yammi....
Recipe for Kare Tofu:
- 2 pieces of lemongrass, pounded with mortar & pestle
- 1 package firm tofu
- Approx. 4 leaves Daun Salam, an Indonesian Bay-Leaf. If you cannot attain Daun Salam you can substitute with ordinary bay-leaves, though the taste will be different.
- 4 pieces of Kemirie Nuts. This Indonesian nut looks like a large hazelnut. Astri uses it to thicken and flavor the Kare Tofu sauce. You can substitute with Macadamia or Brazil nuts.
- 2 red onion
- 4 cloves garlic
- 1 small piece fresh turmeric (peeled an ground)
- A pinch of Ketumbar, or coriander spice.
- 1 teaspoon sugar
- ½ block veggie stock
- 1 package of Santan Kelapa (65 ml) or Coconut milk, specifically the extract from the grated coconut flesh
- 1 cup water
Preparation: First, make the sauce. Add the Kemirie, chopped garlic, minced red onion, turmeric, Ketumbar and sugar together in blender (a bullet is useful here).
Cut tofu into triangles. Heat a couple tablespoons of vegetable oil in the wok enough to coat the pan and give partially cover tofu. Once hot, add tofu. Give the lemongrass a couple of pounds with mortar and pestle and then add the entire stalk into the skillet. Add Daun Salam. Let simmer for 5 to 10 minutes. Add sauce and stir. Next, add water. The mixture should look almost soupy. Add vegetable sock. Bring the tofu and sauce to a boil for about 15 minutes. Reduce heat, allow to continue cooking and reducing for 2 or 3 minutes. Take off heat and add Santan Kelapa. Stir and let stand. Give sauce adequate time to cool and thicken around the tofu.
Serve warm, with rice.
Enjoy your meal!
Today we show you another traditional Balinese dish made from Tempeh. Tempeh is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and strong flavor. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine.
At Jiwa Damai we place a high value on sustainable food practices and organically grown produce. We grow and eat a fair amount from our permaculture garden. Astri, our very talented Balinese cook, prepares food with great care and love. Below is her recipe for Fried Tempe. Very yummy.....
Astri's recipe for Fried Tempeh:
- 1 block of Tempeh
- Add a dash of Merica Bubuk, Indonesian Pure Pepper Powder
- 1 block vegetable stock
- 1 teaspoon salt
- ½ cup water
First cut tempeh into flat squares. Combine with Merica Bubuk, vegetable stock, and salt. Add ½ cup water and allow to soak 20 minutes. Drain, vegetable oil in wok and fry tempeh. We enjoy tempeh with rice and sambal.
Other variations include cutting the tempe into thin rectangles and combining with peanuts and red peppers. This makes a great addition to stir fried bok choy, or added to a salad like croutons.
We are lucky enough to enjoy salad from our organic garden on a daily basis. We currently grow two different types of lettuce, arugula, basil, cucumber, tomato, and carrot. All combine for a fantastic mixed greens salad.Astri makes a wonderful salad dressing to go with our fresh greens.
Astri’s Salad Dressing:
This dressing recipe is simple, quick, and easy to make at home.
- Juice from 4 to 5 limes.
- 1 cup vegetable oil
- ½ teaspoon pepper
- ½ teaspoon salt
- 2 teaspoons mustard
- 4 tablespoons honey
- A small piece of ginger (to taste)
Combine all ingredients and stir until smooth and well blended. This light and flavorful dressing does not overstep its bounds and mask the many tastes of vegetables. It lends itself softly and combines nicely with any salad. Enjoy!
At Jiwa Damai we place a high value on sustainable food practices and organically grown produce. We grow and eat a fair amount from our permaculture garden. Astri, our very talented Balinese cook, prepares food with great care and love. We eat mostly traditional Balinese dishes here.
In this blog, we want to share some of Astri’s amazing recipes with you. We start with a very important dish in the Balinese cuisine - Sambal.
Ingredients for one batch:
- 5 to 6 cloves of garlic, chopped
- 5 to 6 little red onions, minced
- Spicy: 3 red chilies, Mild: 1 red chili
- 7 medium sized tomatoes
- ½ block veggie stock (homemade is best)
- 1 teaspoon salt
- 1 tablespoon of sugar
Peel and chop garlic, red onion, tomatoes and chilies. Combine in medium mixing bowl.
Heat skillet with around 3 tablespoons of oil. Add ingredients and allow to simmer. Stir occasionally, reducing the tomatoes down. Add the teaspoon of salt, continue to reduce until tomatoes are soft and juicy.
Remove from heat, add veggie stock and sugar. Put ingredients into blender, run until smooth. Most of the time at Jiwa Damai, we eat sambal with tempe and rice. It makes a delicious addition, however, to cooked vegetables or eggs.
Note: There are many variations of sambal in Indonesia, used both as a sauce, a dip and a regular table condiment. Variations include those with Kaffir lime, peanuts, or shrimp paste.