Boo Boo’s B-Gone: DIY Ointment

 

I have loved moving to our new home! The excitement of it all has been pure bliss!

However, along with all the excitement has come some boo boo’s. Everyone has been busy as little bees as we all work together to transform our new house into our home. When I say everyone, I mean everyone, and that includes my little 15 month old. Sweet little Ashlyn was trying to help her big sisters put up clothes when she shut one of the chest of drawers on her tiny finger, cutting it.

AshysBooBooThat little boo boo and my love of pure essential oils has prompted this blog post.

Today I’m going to share with y’all a recipe for Do it Yourself all-Natural Ointment. And if you’re anything like me, you’ll love it! I use this for cuts, scrapes and abrasions. I simply clean the wound and apply liberally. It soothed her little boo boo quickly and soon her tiny finger was all better. That’s something this mom can feel good about. And when I use Young Living Essential oils I know that my babies are getting the best of the best when it comes to oils.

AshysBooBoo3

 

Now let’s meet the 3 powerhouse oils this recipe contains. 🙂

Tea tree oil

Lavender

(for those who don’t like lavender, you can use chamomile instead)

Lemon

 

DIYAntisepticOintment2

1 1/2 ounces beeswax

1 cup olive, almond, or coconut oil

(You can also adjust to your liking and use a mixture of a couple of those oils or all if you’d like.)

1/4 teaspoon vitamin E oil

(When buying your vitamin E oil make sure it’s pure. Those labels are tricky and in some you aren’t getting pure vitamin E oil.)

1/2 teaspoon tea tree oil

20 drops lavender essential oil

10 drops lemon essential oil

Ointment Recipe Directions:

1. In a small pot melt the oils of your choice and beeswax on low heat.

(Do not add the essential oils or vitamin E oil yet)

2. Remove pot from the heat and add Vitamin E oil, Lemon, Tea tree, and Lavender essential oil. Stir with a chopstick or a small wooden spoon.

3. Pour the mixture into small sterilized jars (or a mason jar). Then let stand and cool on the counter.

(I store mine in a couple small glass jars and one tiny one so I can bring it with us on the go)

4. Store it in a dark cool place.

*This recipe should keep for up to 5 years*

 

For the original recipe, you can link to it HERE

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